coffee-oreo ice cream (no cook/no churn)

Whipping up a batch of your favorite ice in less than 5 minutes when it's 90 degrees out with 100% humidity is just priceless.
Why is it when it gets that humid I lose my appetite?
Do you?  And then hours later when it cools down a bit, I get hungry?
I wonder why that is?
Coffee-oreo ice cream is one of my weaknesses.
But what troubles me is some ice cream joints 'barely' put any oreo's in there?
What's up with that?
I like my crushed oreo cookie to ice cream ration to be at least 40/60, with minimal chunks and the occasional giant chunk (or 5 in the mix).
I mean who doesn't look for the giant chunk of frozen oreo cookie when eating their ice cream?
Oh yeah me! Some days I scoop out the whole Ben & Jerry's mint oreo ice cream pint JUST to find a the giant chunk of cookie! Sad right?

Speaking of Ben & Jerry's have you seen the prices?  Ouch. AND I see less and less stuff in their ice cream--if anyone was not going to be part of the 'cutting back/scaling back' I would have thought it was good ole Ben or Jerry.
So let's make our own, it's just as tasty, and far cheaper, plus you control the amount of cookie chunks you want in there.

You don't need an ice cream maker for this recipe!
Just a good bowl that stands up to freezing well.
I prefer thick glass for freezing ice cream.
I just don't like using metal when freezing ice cream--that metallic taste.


Just mix everything right in the bowl, stir, add in chopped oreo's, and freeze!


To jimmy or not to jimmy?


coffee-oreo ice cream (no cook/no churn)
print recipe

1 can (14 ounces) sweetened condensed milk
1 pint + ½ pint of heavy cream, cold
1 pint whipping cream, cold
1 Starbuck Via* (or 1-2 TB of high quality espresso powder)
giant pinch of sea salt
3/4 - 1 cup of rough chop oreo's (any vanilla or chocolate)

cook notes:
*the Starbuck Via's are pretty strong, so you really only need one, unless you're using a low/blonde roast one.  For this recipe I used the Pike Place Via--just the right amount of bold.
when you've mixed all the ingredients, do a quick taste-test and see if it needs more espresso.
If you're using an espresso powder start off adding a little then work your way up.
If you can get a hold of the Via's please use them for this recipe.  Does this work in an ice cream machine?  Yes. Just add in the chopped cookies at the last 3-4 minutes of churning.  I added in a lot of chopped oreo's, if you don't like a lot, then add in less.

In a medium bowl, mix all the ingredients until all is dissolved.
Make sure the condensed milk is well mixed in and doesn't just sink to the bottom.
Do a taste-test and see how you like it.
Pour into a freeze-safe glass or other bowl that has a tight fitting cover.  Place the chopped oreo's on top, don't push down, just let them stay on top; some will sink to bottom, some won't.
I used a large glass bowl that has a tight fitting lid.
Let freeze for 2-3 hours.
Makes about 1 & ½ pints, roughly?

friday links

Happy Friday!


So this little nugget of goodness made the most popular rounds on my Instagram account.
It was really good.  Coffee-Oreo ice cream with extra jimmies.
That photo is like 3D.


Umm, speaking of ice cream  Hello Haagen Daz!
Please send this to me!


And for a healthier choice to ice cream, try this Coconut Bliss dark chocolate bars.
I had no idea they were that good; tastes like a fudgesicle only better. And way less fat, without
sacrificing taste.


Did I ever tell you how much I love the owner of the cape cod dairy queen?
I know you've seen me post his other messages.


Sometimes living on cape cod does have it's perks.
This guy here is a 2.5 pounder and he was delish!


That cocktail sauce will put hair on your chest!
Seafood from Cape Fish & Lobster.


My mimosa tree is blooming!
During Hurricane Sandy I lost half the tree and didn't think he would make it,
but so far he's bouncing back ok. Not perfectly and it's still half a tree but I just
can't cut him down at this point.


It was national hot dog day. Did you celebrate?  LOL
Here is my version of quick & easy cheese corn dogs.
I used Trader Joe's cornbread mix as the batter, and added some cheese to it.
Came out perfectly.  Super crispy.
Make sure to pick up Trader Joe's corn relish to serve with these.


My peanut butter-fudge puddle cookies were very popular this week.
Were you guys craving them?


My morning glory muffins were also one of the most D/L recipes of the week.

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They make the best blueberry pies ever!)
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(also, on my Facebook page, we talked about freezing blueberries,
best tips, etc...and I received some of the best tips from my readers.
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Have a wonderful weekend!

cherry-oat cream bars

Last year around this time I remember buying cherries en masse solely for the purpose of baking new recipes with them.  It never happened as the batch of cherries I got were so good, so sweet, so candy-like that I ate the whole lot. It was about 2 pounds of cherries in two days.
And after that I didn't buy anymore cherries as I was sick to them.

So this year, same story and I've made a recipe with them.
Plus another ice cream recipe--are you sick of ice cream yet?
I know I keep posting just ice cream
recipes, but that base recipe of no cook and no churn makes it so easy to whip up a batch.

Not fond of cherries?

Use blueberries, peaches, apricots would be fabulous (jam works too!)

So we've got a cookie-like base, with a cream cheese filling with added fresh cherries and then a crumb-cake like topping for added crunch.

cherry-oat cream bars
print recipe

for the dough:
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 ts vanilla extract
1 and 3/4 cup all-purpose flour
1 ts baking soda
½ ts baking powder
½  ts salt

cheesecake filling:
8 ounces cream cheese, softened
1 large egg, slightly beaten
1/2 c powdered sugar
1 ts vanilla extract
1 cup (or more*) chopped fresh cherries

crumb topping:
½ cup butter, very soft
¾ cup sugar
1 cup flour
½ ts salt
¾ cup rolled oats

cook notes:
I used about a cup of *chopped cherries.  Looking back I should have added more; there wasn’t enough cherries.
If you don’t like or don’t have cherries you can use any type of other fruit or jam.
In a large mixing bowl, whisk together flour, baking soda, baking powder and salt.
In a large mixing bowl, mix together butter and sugar. Beat until light and fluffy, about 2 minutes.
Add egg and vanilla and mix well.
Add in the dry ingredients and mix till just combined.
Wrap dough in plastic wrap, set in fridge a few hours or overnight.
When ready to bake, mix up the cream cheese filling.
In a large mixing bowl, beat cream cheese, sugar, egg and vanilla until nice and smooth. Set side.
Take out chilled dough, and press into a well-greased 9x13 baking pan.
Preheat oven to 350 degrees.
Next put the cream cheese filling over the crust, making sure not to get to the edges.
Take your chopped fresh cherries and place over the cream cheese filling.
For the crumb topping, mix the softened butter with the sugar, flour, salt and oats.  Mix well.  Place in large clumps over the top of the cherries and cream cheese filling.  Make sure to get into the corners of the pan.
Bake the bars for 25 to 30 minutes or until the top is golden brown and the bottom is golden brown as well.
Please let these cool in the place before slicing.

friday links

Hello!
Happy Friday!


Since we've been on an ice cream kick....have you ever used pumpkin in ice cream?
You simply must because it goes so well with a good buttermilk custard base.
Pumpkin-vanilla oreo ice cream.


I'm willing to bet the sales on this t-shirt are quite high.


A cupcake photo for no real reason other than I love to eat look at cupcakes.


My darling hydrangeas have finally bloomed!
Aren't they gorgeous?
I baby them--a lot.


I got very lucky with this shot.
I like to call it "Incoming!" with Flight of the Bumblebee playing in the background.



Summer time = carnivals


So I found this neat feature, by chance, on my iphone.
Did you know that the lower row, first one on the left is a flashlight?
How handy is that? Love this for night time. Now you know!


crumb cake muffins with espresso filling


tomato pie with panko


what else can you do with summer tomatoes?
make tomato, cheese & walnut salad.


cheddar-cranberry crackers. one of the best things you can make for a cocktail party.


Should you ever need to know how to tell someone they have a big ass shark behind them
while you're scuba diving....

around the web:

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fried banana milkshakes
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I love this way of eating: Whole 30 (common sense eating)
copycat bacon-taco crunch wrap
famous ice cream sundae quotes (thanks cakespy)
raspberry crescent twists
busy NYC restaurant kept getting bad reviews for slow service, so they hired a firm to investigate
top foods for asthma relief
cardamon-vanilla pudding popsicles
4 mystery symptoms that could be RA
the many wonders of oregano oil
arcrylamide in food could cause cancer
fun food blog find: paper & salt; attempts to recreate dishes that iconic authors discuss in their
letters, diaries, essays, & fiction.
isn't this triple french braid so pretty?
the latest Starbuck's free drink record...
one pot BBQ chicken pasta
is almond milk all it's cracked up to be?
5 healthy reasons to eat more coconut
photos from above (artist florian beaudenon captures private moments from above)
This is great! How to cool a drink in 2 minutes

Have a wonderful weekend!

vietnamese coffee ice cream

Have you had vietnamese coffee yet?
It's quite good, a little sweet, but if you make it at home you can adjust the sweetness level.
I got turned on to this coffee by this product at Whole Foods.

Wow, that was good!
But holy batman it is sweet, so I dilute mine a little with more milk and add in more coffee to it.

Since I'm on this 'homemade ice cream kick', this idea of really good espresso ice cream came to me at night--the time I crave espresso the most.  Why I don't know. Around 9 or 10pm at night I crave a large iced latte from Starbucks.  Not sure why, but it happens almost every night.
Funny because I can't drink any coffee or espresso after 1pm; I won't be able to sleep that night.
One cold, fall night I did act on that craving by having a large pumpkin latte at around 7pm--didn't fall asleep till 3am. Yeah that was fun.
With this ice cream I made two versions: one with full force fattening ice cream kind of way, made with heavy cream, and one with a less calorie way made with half & half.
The latter wasn't so good; kind of like an ice milk.
So if you want to try and make this with whole milk or half & half it will stink--unless you like ice milk!


Use a dark roast espresso powder or a Starbuck Via.
The Via's are wonderful for ice cream making.
I used Pike's Place Via--it's one of my favorites; not too strong, not too weak AND never bitter!




vietnamese coffee ice cream
print recipe

1 can (14 ounces) sweetened condensed milk
1 pint + ½ pint of heavy cream, cold
1 pint whipping cream, cold
3-4 dashes of cinnamon (if you have vietnamese cinnamon please use it!)
1 Starbuck Via (or 1 TB of high quality espresso powder)
giant pinch of sea salt

cook notes:
when you've mixed all the ingredients, do a quick taste-test and see if it needs more espresso or cinnamon. If you're using an espresso powder start off adding a little then work your way up.
I've only made this using Starbuck Via's, and I know how strong they are.
So if you can get a hold of the Via's please use them for this recipe.
Also, if you have vietnamese cinnamon, please use it! It's perfect for this recipe.

In a medium bowl, mix all the ingredients until all is dissolved. Do a taste-test and see how you like it.
Pour into a freeze-safe glass or other bowl that has a tight fitting cover.
I used a large glass bowl that has a tight fitting lid.
Let freeze for 2-3 hours.
Makes about 1 & ½ pints, roughly?