Wednesday, July 25, 2012

Making: Coffee Ice Cream

Easy Ice Cream Recipe If you Love Iced Coffees- You will Love this
-We used Fresh Farm Milk and our own eggs-

Makes 3 1/4 cups of Coffee Ice Cream

2/3 cups espresso - cooled

2/3 cups whole milk

1/2 cup light brown sugar

5 large egg yolks

1 1/4 cups heavy cream

Combine the coffee and the milk and allow to cool slightly.  
In a heatproof bowl, beat the sugar and the egg yolks, using an electric whisk, until thick and pale.  Stir in the milk mixture and place the bowl over  a saucepan of simmering water. Continue stirring until the mixture is thick enough to coat the back of a wooden spoon.  Remove from heat, cover and allow to cool. 

Stir in the heavy cream and churn in an ice cream maker, according to the manufacturer's instructions.  Serve immediately or transfer to a freezer container.  Cover the surface directly with waxed paper or foil and put in the freezer.  

Can stir in coarsely ground coffee beans to the ice cream before freezing for even more coffee flavor!

Tuesday, July 24, 2012

Chocolate Mint Brownie Bites- Dangerously Good

Chocolate Mint Brownie Bites


  • 50 whole Andes Mints
  • 1 stick 1/2 Cup Butter, Softened
  • 1 cup Sugar
  • 2 ounces, weight Unsweetened Chocolate
  • 2 whole Eggs
  • 3/4 cups All-purpose Flour
  • 1/4 teaspoon Mint Extract
  • 1 Tablespoon Butter
  • 1 ounce, weight Bittersweet Chocolate, Chopped Fine

Preparation Instructions

Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.
Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.
In a mixer with the paddle attachment, cream 1 stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again.
Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.
Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth.
Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining Andes mints and sprinkle them on the top.
Set in the freezer for 10 minutes if you need them to set right away. Yum!

Recipe from the Pioneer Woman

My Garden in Late July

This Hot Dry Weather has made it Challenging to keep everything looking good.  Lots of Watering! I took a few Photos early this morning before it gets too hot.
Entrance to Backyard Hosta Garden

Barn Door Garden Gate

Basil is ready to Eat

Old-fashioned White HollyHocks

Hosta White Christmas in a pot

Pee Gee Hydrangea already blooming

Koi are refreshing to watch

Black-eyed Susans in full bloom

 Woke up to this Beautiful Pink Hibiscus blooming this morning

Garage sale lantern and antique bird in pot

Amazing Chickens continue to lay eggs in this heat

Vintage Mirrors in the Garden

Hen and Chicks Hot in a Tea Pot

Gertie Hanging in the Hen House

Beautiful Huge Hosta Leaf- Sum and Substance

Peppermint Tea Garden

Tall Garden Phlox is in Bloom

My new Rusty Garden Treasure 

Beautiful Garden Junk- shabby shutters, antique stained glass window , and an old chicken feeder

planted crate on a rusty wagon frame found in the trash

Love the moss growing on the waterfall

Chicken Butts

It is Hot in the Hen House Today!

Baking: Princess Cookies for Tangled Birthday Party

Golden Princess Crown Cookies

Rapunzel Castle Cookies

Fairy Tale Princess Dress Cookies

Princess Party Favor Tags

Artist Paint Palette Cookies

Rapunzel's Friend 

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