1 cup dry oatmeal (old-fashion)
2/3 cup toasted coconut flakes
½ cup peanut butter
½ cup ground flaxseed or wheat germ( if I don’t have this I just take it out)
½ cup chocolate chips
1/3 cup honey
Stir all ingredients together in a medium bowl. Let chill in the refrigerator for half hour or longer. Roll into balls and store in airtight container and keep refrigerated for a week.
Tuesday, June 9, 2015
Sunday, March 15, 2015
Kyle's Mint Chocolate Chip Ice Cream
2 c. milk
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate
In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt. Mix until the sugar has dissolved. Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.
After steeping, warm mixture back up a little bit. Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan. Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture. Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.
Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again. Place strained mixture into a bowl that contains the other half of the cream. Place in an ice-water bath and stir mixture constantly while it cools down. Once it is lukewarm, place bowl in fridge.
After a few hours have passed, place mixture into an ice cream mixture. While the mixture starts to turn into ice cream, melt chocolate in a double-boiler. Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes. Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.
Enjoy!
Yields: 2 quarts
1.5 c. sugar
4 c. cream
2 pinches salt
2-4 c. mint leaves, lightly packed (I use 2 cups of frozen mint leaves)
10-12 egg yolks (I use 10)
10 oz. semi-sweet chocolate
In a saucepan over low-medium heat, mix together 2 c. cream, milk, sugar, & salt. Mix until the sugar has dissolved. Add mint leaves to mixture, turn off heat, and allow to steep uncovered for 30 min - 1 hour.
After steeping, warm mixture back up a little bit. Once warm, pour mixture through a mesh strainer and then transfer mixture back to the saucepan. Temper mixture into egg yolks with whisk and then whisk egg yolks back into mixture. Heat to 170 degrees Fahrenheit (but no higher!) while stirring with a rubber heat-resistant spatula.
Once mixture has reached the desired temperature remove from heat and immediately strain through a mesh strainer once again. Place strained mixture into a bowl that contains the other half of the cream. Place in an ice-water bath and stir mixture constantly while it cools down. Once it is lukewarm, place bowl in fridge.
After a few hours have passed, place mixture into an ice cream mixture. While the mixture starts to turn into ice cream, melt chocolate in a double-boiler. Once ice cream is almost to a soft-serve consistency, slowly pour melted chocolate over the ice cream as it mixes. Once all the chocolate has been added and the mixture is the right consistency, place ice cream in the freezer.
Enjoy!
Yields: 2 quarts
Wednesday, March 4, 2015
Yogurt
7.5 c. UHT whole milk
2 small vanilla (Greek) yogurt
1/4 c. sugar
1 Tbsp. vanilla bean paste
1/2 Tbsp. vanilla extract
Bring milk to 180 degrees F. Remove pan from heat and add sugar, paste, and extract. Whisk ingredients together. Pull yogurts out of the fridge to allow to come to room temperature. Let milk cool to 110 degrees F, stirring occasionally. (This usually takes about an hour.) Once milk is at 110 degrees F, place yogurt in small bowl and carefully add about 1 cup of milk mixture to the yogurt. Whisk together making sure it is incorporated. Once it is well-mixed, poor yogurt mixture back into the milk mixture and whisk again. Pour entire mixture into yogurt maker and "cook" for 11 hours. Then place yogurt in fridge and allow to cool. The longer it cools the more it sets up. I usually try to cool mine for at least 12 hours.
Yields: 2 quarts
modified from original recipe: http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/
2 small vanilla (Greek) yogurt
1/4 c. sugar
1 Tbsp. vanilla bean paste
1/2 Tbsp. vanilla extract
Bring milk to 180 degrees F. Remove pan from heat and add sugar, paste, and extract. Whisk ingredients together. Pull yogurts out of the fridge to allow to come to room temperature. Let milk cool to 110 degrees F, stirring occasionally. (This usually takes about an hour.) Once milk is at 110 degrees F, place yogurt in small bowl and carefully add about 1 cup of milk mixture to the yogurt. Whisk together making sure it is incorporated. Once it is well-mixed, poor yogurt mixture back into the milk mixture and whisk again. Pour entire mixture into yogurt maker and "cook" for 11 hours. Then place yogurt in fridge and allow to cool. The longer it cools the more it sets up. I usually try to cool mine for at least 12 hours.
Yields: 2 quarts
modified from original recipe: http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/
Friday, November 28, 2014
Kyle's Vanilla Ice Cream, Philadelphia Style
Makes about 1 Quart (1 Liter)
3 c. (750 ml) heavy cream; or 2 c. (500 ml) heavy cream and 1 c. (250 ml) whole milk
¾ c. (150 g) sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract
Directions:
Pour 1 c. of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining 2 c. cream (or 1 c. cream and 1 c. milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving for another use and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Melissa's comments: This recipe doubled makes enough to fit in my 2 ice cream bowls. Use the cream/milk combo and it tastes very close to snow ice cream. Now I don't have to wait for snow to eat snow ice cream! :)
3 c. (750 ml) heavy cream; or 2 c. (500 ml) heavy cream and 1 c. (250 ml) whole milk
¾ c. (150 g) sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract
Directions:
Pour 1 c. of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining 2 c. cream (or 1 c. cream and 1 c. milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving for another use and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
Melissa's comments: This recipe doubled makes enough to fit in my 2 ice cream bowls. Use the cream/milk combo and it tastes very close to snow ice cream. Now I don't have to wait for snow to eat snow ice cream! :)
Diane's Pumpkin Brownies
¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 ¼ stick of butter (melted)
1 ½ c. white sugar
2 tsp. vanilla extract
3 eggs
¼ c. cocoa powder
½ c. semi-sweet chocolate chips
½ c. pumpkin puree
½ c. walnuts (chopped)
¾ tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg
Directions:
1. Preheat oven to 350 F and line 8X8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder, and salt.
2. In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.
3. In one of the bowls blend in cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.
½ tsp. baking powder
½ tsp. salt
1 ¼ stick of butter (melted)
1 ½ c. white sugar
2 tsp. vanilla extract
3 eggs
¼ c. cocoa powder
½ c. semi-sweet chocolate chips
½ c. pumpkin puree
½ c. walnuts (chopped)
¾ tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg
Directions:
1. Preheat oven to 350 F and line 8X8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder, and salt.
2. In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.
3. In one of the bowls blend in cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.
Diane's Coffee Cake
Base:
1 beaten egg
½ c. sugar
½ c. milk
2 Tbsp. oil
1 c. flour
½ tsp. salt
2 tsp. baking powder
Topping:
¼ c. packed brown sugar
1 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. melted butter
½ c. chopped nuts
Preheat oven to 375 F. Mix egg, sugar, milk, and oil. Add flour, salt, and baking powder. Pour into a greased 8 or 9 inch square pan. Combine ingredients for topping in separate bowl. Sprinkle over batter. Bake for 20-25 minutes.
1 beaten egg
½ c. sugar
½ c. milk
2 Tbsp. oil
1 c. flour
½ tsp. salt
2 tsp. baking powder
Topping:
¼ c. packed brown sugar
1 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. melted butter
½ c. chopped nuts
Preheat oven to 375 F. Mix egg, sugar, milk, and oil. Add flour, salt, and baking powder. Pour into a greased 8 or 9 inch square pan. Combine ingredients for topping in separate bowl. Sprinkle over batter. Bake for 20-25 minutes.
Chris' Mauritanian Winning Chili
serves 6-8
(original recipe found here)
2 tsp. oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
¾ lb. beef sirloin, cubed
1 (14 ½ oz) can diced tomatoes
1 can dark beer
1 c. strong coffee
2 (6 oz) cans tomato paste
1 can beef broth
½ c. brown sugar
3 ½ Tbsp. chili sauce
1 Tbsp. cumin
1 Tbsp. cocoa
1 tsp. oregano
1 tsp. cayenne
1 tsp. coriander
1 tsp. salt
4 (15 oz) cans kidney beans
4 chili peppers, chopped
Directions:
1. Heat oil.
2. Cook onions, garlic, and meat until brown.
3. Add tomatoes, beer, coffee, tomato paste and beef broth
4. Add spices. Stir in 2 cans of kidney beans and peppers
5. Reduce heat and simmer for 1 ½ hours.
6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
Chris' notes:
(original recipe found here)
2 tsp. oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
¾ lb. beef sirloin, cubed
1 (14 ½ oz) can diced tomatoes
1 can dark beer
1 c. strong coffee
2 (6 oz) cans tomato paste
1 can beef broth
½ c. brown sugar
3 ½ Tbsp. chili sauce
1 Tbsp. cumin
1 Tbsp. cocoa
1 tsp. oregano
1 tsp. cayenne
1 tsp. coriander
1 tsp. salt
4 (15 oz) cans kidney beans
4 chili peppers, chopped
Directions:
1. Heat oil.
2. Cook onions, garlic, and meat until brown.
3. Add tomatoes, beer, coffee, tomato paste and beef broth
4. Add spices. Stir in 2 cans of kidney beans and peppers
5. Reduce heat and simmer for 1 ½ hours.
6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
Chris' notes:
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