What's For Dessert: Coffee Ice Cream

Coffee's not just for breakfast, particularly when it's made into a delicious and creamy treat. Although if you want to eat this coffee ice cream for breakfast, I'm not going to judge.

Here's the sitch: if your plans are to achieve or maintain a hot summer bod, don't buy an ice cream maker. No, seriously, don't.

Because once you get an ice cream maker, you're going to want to make homemade ice cream all the time. It's just So! Dang! Easy! And there are just too many flavors that you're going to want to try to make. Trust me. Save yourself.

I had a hankering for some coffee on a hot day, and I had plenty of whole milk and heavy cream in the fridge (not hot-bod-friendly ingredients). What's better than a hot cup of coffee on a sweltering day? A refreshing scoop of coffee ice cream, that's what.

To make coffee ice cream, you let whole coffee beans steep in the cream mixture. I intended to just let the beans steep overnight, but ended up not making the ice cream for 48 hours. I found the coffee flavor to be just right after a 48-hour steep. But you can play around with the timing to get the perfect flavor that you like. I recommend using good beans for your ice cream–you don't need to go all out and use the fanciest beans around, but definitely don't skimp, either, as the flavor will really come through, and if you don't like certain beans in a cup of coffee, you're not going to like them in your ice cream, either. 

Coffee ice cream for breakfast? Don't mind if I do.

Coffee Ice Cream

makes 2 pints

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

¾ teaspoon vanilla

pinch of salt

1 cup whole coffee beans

4 ounces bittersweet chocolate

2 teaspoons coconut oil

1. Pour 1 cup heavy cream into a medium heavy-bottomed pan. Stir in the sugar, pinch of salt, vanilla, and coffee beans. Stir over medium heat until all of the sugar has dissolved in the cream.

2. Remove the pan from the heat and pour in the remaining 1 cup of heavy cream and 1 cup of whole milk. Stir to combine. Pour the mixture into a bowl, cover, and refrigerate overnight or for up to 48 hours. The longer the mixture steeps, the greater the coffee flavor.

3. When ready to churn the ice cream, strain the custard to remove the coffee beans. Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.

4. Serve immediately (the ice cream will be soft) or scoop the ice cream into a freezer-safe container and chill until firm. 

What's On the Side: Mediterranean Couscous Salad

Capture the flavors of summer in this easy-to-make recipe for Mediterranean Couscous Salad.

Here's the sitch: sometimes you don't have to make everything from scratch. There's definitely no shame in my game when it comes to taking advantaged of packaged ingredients to make my life easier, such as using a box o Near East Toasted Pine Nut Couscous in this salad recipe. (Note: this post is 0% sponsored by Near East; I just love their product. They have no idea who I am.)

Couscous is one of my favorite side dishes since it cooks up in just five minutes. While this particular couscous is delicious by itself, I decided to up the flavor game by adding in some fresh ingredients along with a simple lemon vinaigrette dressing.

The result is a delicious salad that takes less than 10 minutes to put together. This salad is perfect for any summer gathering–and from personal experience, I can tell you that the leftovers make for a tasty light lunch the next day!

Mediterranean Couscous Salad
makes 6-8 servings

1 package Near East toasted pine nut couscous
1 cup cherry tomatoes, halved
1 small cucumber, peeled and chopped into quarters
1 can chickpeas, drained and rinsed
1 teaspoon fresh lemon zest
1/2 cup crumbled feta cheese

For the vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and pepper to taste

1. Cook the couscous according to the package directions. Fluff with a fork and let cool.
2. Spoon the cooled couscous into a large bowl. Add the halved tomatoes, diced cucumber, chickpeas, and lemon zest. Stir to combine.
3. In a small jar or measuring cup, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. (I used about a pinch of each.)
4. Pour the vinaigrette over the couscous salad and stir gently to combine. Toss with crumbled feta cheese just before serving.

What's For Dessert: Fresh Mint Chocolate Chip Ice Cream

Mint chocolate chip is my favorite flavor of ice cream, and this recipe using fresh mint leaves and semisweet chocolate has taken my love for this flavor combination to a whole new level. 

An automatic ice cream maker is a dangerous appliance to own. (I have this Cuisinart one.)  Especially after you make ice cream for the first time and realize just how dang easy it really is. Looks like I'm going to need to amp up my summertime workout schedule to combat my love for freshly made ice cream.

I have always been a fan of mint chocolate chip ice cream, or "toothpaste" ice cream, as my Dad likes to call it. Whether bright green or white in color, if it has a minty flavor and a plethora of chocolate chips, I am in.

Prior to purchasing an automatic ice cream maker, we had a hand-crank one. So, while I am no stranger to homemade ice cream, I have to admit we never veered from my favorite vanilla ice cream recipe. I figured my favorite flavor was a good place to start in my foray into "exotic" flavors of ice cream. And seriously, this recipe does not disappoint.

This recipe is for a Philadelphia-style ice cream, meaning the recipe contains no eggs. There's no tempering, no extra straining, no setting up of an ice bath. Truthfully, this recipe is very easy. The worst part is waiting the requisite amount of chilling time (three hours or up to overnight) before churning the ice cream. 

If you like mint chip ice cream, I think you'll like this. Its refreshing flavor is the perfect complement to a hot summer's day.

Fresh Mint Chocolate Chip Ice Cream
makes 2 pints

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
pinch of salt
1 cup fresh mint leaves, loosely packed
4 ounces bittersweet chocolate
2 teaspoons coconut oil

1. Pour 1 cup heavy cream into a medium heavy-bottomed pan. Stir in the sugar, pinch of salt, and fresh mint leaves. Stir over medium heat until all of the sugar has dissolved in the cream.
2. Remove the pan from the heat and pour in the remaining 1 cup of heavy cream and 1 cup of whole milk. Stir to combine. Pour the mixture into a bowl, cover, and refrigerate for at least three hours or overnight. The longer the mixture steeps, the greater the mint flavor.
3. When ready to churn the ice cream, strain the custard to remove the mint leaves. Freeze the ice cream in your ice cream maker according to the manufacturer's instructions.
4. While the ice cream is churning, melt the chocolate with the coconut oil using the microwave or a double-boiler. Stir until smooth. When the ice cream is nearly finished churning, pour the melted chocolate in a slow stream into the ice cream maker.
5. Serve immediately (the ice cream will be soft) or scoop the ice cream into a freezer-safe container and chill until firm. 

What's On the Side: Easy Coleslaw for a Crowd

The arrival of the summer season calls for picnics, barbecues, and cookouts. And you can't have a cookout without coleslaw. This recipe for Easy Coleslaw is a real crowdpleaser.

The arrival of Memorial Day means that summer is (unofficially) here. This fact can also be verified by the quantity of out-of-state license plates now seen throughout town.

Truth be told, we kind of missed spring this year up here in the Northwoods. We went straight from the depths of winter (and ice-covered lakes) into the heat of summer. And by heat of summer, I mean record-breaking high temperatures. There's a good chance I might melt before the heat breaks. TBD.

But I have to admit I love a good summertime cookout and eating al fresco. (Particularly if my chair is in the shade, ha ha.) And a cookout wouldn't be a cookout without a little coleslaw on the side. This recipe is super-easy, very tasty (the aleppo pepper gives it the tiniest amount of heat), and makes enough to feed a crowd. What's not to like about that?

Easy Coleslaw for a Crowd
makes 12 servings

For the dressing: 
1 cup mayonnaise
1 cup plain Greek yogurt (I use fat-free)
4 tablespoons lemon juice
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons ground mustard
1/2 teaspoon aleppo pepper (or you can use plain freshly-ground black pepper)
1 teaspoon fine sea salt

2 16-ounce packages of prepackaged coleslaw mix

1. In a medium bowl, whisk together all of the dressing ingredients until well-blended. If necessary, season with additional salt and pepper to taste.

2. Add the coleslaw mix to a large serving bowl. Stir in the dressing as desired; toss to coat. Use more or less dressing depending on how you like your coleslaw; you can refrigerate extra dressing for up to a week. Chill in the refrigerator until ready to serve.

What's For Brunch: Blueberry Baked French Toast

This blueberry baked French toast is decadent, delicious, and a perfect match for brunch-time mimosas.

Although I can't quite relate to the Hamptons lifestyle, there's something about Ina Garten that I just love. Perhaps it's her down-to-Earthness or her simple-to-follow recipes ("What's not to love?"), but whatever it is, if Ina is making it, I want to try it.

And so it goes with this recipe for baked French toast that was featured recently on one of her shows. Dustin's parents were in town for the Easter holiday, making it the perfect time to try out a recipe that feeds a crowd. And let me tell you, this baked French toast did not disappoint.

It has 10 eggs – yes, 10 whole eggs, by god! And this recipe also calls for a mixture of heavy cream and milk (although you could sub in all half-n-half, as Ina uses). So, yeah, this recipe definitely doesn't scream "health food," but it does scream "delicious."

Everything comes together in the blink of an eye the night before, so all you have to do is pop it in the oven in the morning. (Just remember it takes about an hour to cook, so roll out of bed, pop it in the oven, set the timer, and then roll back into bed if you'd like!)

The custard is delightfully decadent, the blueberries add a burst of fresh flavor, and you can never go wrong with a little powdered sugar on top. And don't forget a drizzle of maple syrup on top! Ha, who am I kidding ... drench it in the good stuff!

Blueberry Baked French Toast 
makes 6-8 servings

unsalted butter, at room temperature
10 cups (1-inch-diced) day-old challah bread
1 1/2 cups fresh or frozen blueberries
10 eggs
1 1/4 cups heavy cream
1 1/2 cups 1% milk
1/3 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon fine sea salt
1 tablespoon granulated sugar, for topping
powdered sugar, for serving
pure maple syrup, for serving

1. Grease a 9" x 13" x 2" baking dish with the unsalted butter. Place 5 cups of diced bread into the baking dish in an even layer. Top with an even layer of the blueberries. Top with the remaining diced bread.
2. In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, brown sugar, vanilla extract, orange zest, and salt.
3. Pour the egg mixture over the bread layers. Lightly press down the bread cubes to ensure they are evenly moistened. Sprinkle with 1 tablespoon granulated sugar. Cover the dish with plastic wrap and refrigerate overnight.
4. Preheat the oven to 350 degrees. Bake for 45 minutes. Check to see if the top is becoming too browned; if so, lightly cover with foil. Bake for an additional 15 minutes, or until the custard is set and the fruit is bubbling.
5. Remove from the oven and let cool for 10 minutes. Sprinkle with powdered sugar and serve warm with pure maple syrup.

(adapted from this Ina Garten recipe)

What Made the List: A Less Processed Life's Top 5 Posts of 2017

The middle of January seems to be the ideal time to post the Top 5 Posts of 2017. Better late than never, right? You may have noticed that my posting schedule went a little silent over the past year. To be perfectly honest, it just seemed frivolous to post about a new cocktail recipe or the like when it seemed like we were (and continue to) live in the Upside Down.

Add that to the fact that my work schedule (the work that, uh, actually helps to pay the bills around here, unlike this little food blog) went from crazy to super-crazy last year, well, something had to give. And as we can see by this post occuring when January is already half-over, well, I think we can see how this year might go as well.

However, this past weekend I spent some time catching up with a large pile of magazines that were gathering dust in the corner (or, whatever the digital equivalent of that is, given that the majority of my subscriptions are delivered on my Kindle). And as you may have guessed, a lot of those magazines revolve around food. And I pinned a ton of new recipes. Inspiration I have aplenty; the time to cook them up (and more importantly, the time and wherewithal to take a photo of the results to post on the blog) is TBD.

All that to say, my presence on this little corner of the web may remain a little spotty at best in 2018, too. (Apologies to my two readers, ha ha.) But I'll try to pop in here when I can and share some delicious new recipes as the year progresses.

But in the meantime, let's take a look at the Best of 2017:

Slow Cooker Honey Soy Chicken

One-Skillet Lasagna

Strawberry-Basil Moscow Mule

Tomato Orzo Soup

Buttermilk Cornbread Muffins

What's Baking: Sugar Cookies with Eggnog Icing

Why serve eggnog with your cookies when you can serve eggnog on your cookies?

A friend of mine recently hosted a cookie exchange and I opted to try something new. Rather than a standard simple vanilla icing, I replaced the milk with eggnog, and voila! Instant holiday flavor.

This sugar cookie recipe, flavored with a hint of almond, hits it out of the ballpark. This recipe is easily doubled, if you plan to bake up cookies for a crowd. I find that a single batch (made with the recipe below) provides plenty of cookies for sharing and still enough to keep around the house. There's nothing more depressing than baking a bunch of cookies to share, and not leaving enough for yourself!

Cutout sugar cookies are definitely a holiday classic – what's your favorite type of cookie to bake this season?

Sugar Cookies with Eggnog Icing (printer-friendly version)
makes about 3 dozen, depending on size of cookie cutters

For the cookies:
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon baking powder
scant 1/2 teaspoon fine sea salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1 cup granulated sugar
2 eggs
3/4 teaspoon almond extract

For the icing: 
2 cups powdered sugar
2-4 tablespoons eggnog

sprinkles for decorating, optional

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Using an electric mixer with the paddle attached, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating between additions. Stir in the almond extract. Using low speed, stir in the flour mixture in batches. Stir until just combined.
3. Divide the dough in half. Place one half of the dough on a square of plastic wrap and flatten into a disc. Cover with the plastic wrap. Repeat with the remaining dough. Chill in the fridge for at least two hours.
4. Preheat the oven to 400 degrees.
5. Remove one disc of dough from the fridge. Roll the dough out on a lightly-floured surface until 1/8" to 1/4" thick. Cut with cookie cutters and place on an ungreased baking sheet (I like to line mine with a silpat). Bake for 6-8 minutes, or just lightly browned around the edges. Remove immediately from the baking sheet and set on a wire rack to cool completely. Repeat with the remaining dough.
6. While the cookies cool, make the icing: in a medium bowl, stir together the powdered sugar and eggnog. Use more nog for a thinner icing or more for a thicker icing.
7. Pipe, dip, or spread the icing onto your cookies however you like. Decorate with sprinkles. Icing will set to a soft, but not completely dry, consistency.