Tuesday, April 28, 2015

Thin Mint Ice Cream Recipe

I am a sucker for ice cream.  No matter what, I always have trouble saying no to ice cream.  With the weather warming up outside, it is the perfect time to start experimenting with new flavors.  Since I am trying to eat healthy for our upcoming trip to Fiji, I wanted to make an ice cream that wasn't too tempting.  My husband loved the thin mint ice cream last year and we intentionally bought a couple boxes of Girl Scout Cookies to make ice cream with them. Since I am not a huge fan of chocolate (unless paired with peanut butter) I decided to try a chocolate based thin mint ice cream.  We have had several people over since we made the batch, and it has been a huge hit!  So, here you go...

Chocolate Thin Mint Ice Cream

Ingredients

  • 3 cups heavy cream
  • 3/4 cup granulated sugar
  • 1 cup dutch processed cocoa
  • pinch of kosher salt
  • 2 teaspoons peppermint extract
  • 14 thin mint cookies, one sleeve

Directions

  1. In a heavy bottomed saucepan, combine the heavy cream, sugar, cocoa powder and salt. Whisk until the cocoa powder is mixed in.
  2. Heat over low or medium-low heat for 10 minutes, stirring occasionally, until the sugar is dissolved.
  3. Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.
  4. Churn the mixture in an ice cream maker, according to the manufacturer’s directions (mine churned 35 minutes); during the last 2 minutes, add in the Thin Mint crumbles. Scrape into a container, cover, and freeze until firm (a few hours).
Image from here

Chocolate Peanut Butter Torte

As you all know, I love having people over for dinner.  It gives us a perfect excuse to cook and bake.  We had not had Joe's best friend and girlfriend over for dinner in a while so we were excited to fire up the green egg and make beer chicken and brats.  We have now had the green egg for a couple months and are obsessed.  I will have to get better at keeping track of the recipes we have done but we use it at least a couple times a week!  For the party, I wanted to make a desert.  Since there was a handful of people, I thought a cake would be perfect!  It is quick and easy to make and we absolutely loved eating it!  Enjoy!

Chocolate Peanut Butter Torte

Ingredients

For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt
For the crunch:
½ cup salted peanuts, finely chopped
½ cup mini chocolate chips
2 tsp. sugar
½ tsp. espresso powder
¼ tsp. ground cinnamon
Dash of ground nutmeg
For the filling:
2 cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 oz. cream cheese, at room temperature
1½ cups creamy peanut butter (not natural)
2 tbsp. whole milk
¼ cup salted peanuts, finely chopped
For the topping:
½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 cup  salted peanuts, finely chopped
1 cup chocolate chips, chopped

Directions

  • To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
  • To make the crunch, in another small bowl combine ½ cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
  • To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.
  • Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and ¼ cup of the chopped peanuts until well combined.
  • Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
  • To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
  • Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts and chocolate chips over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.
Original Recipe from here

Brasstown Valley

A couple weeks back my mother in law celebrated her 60th birthday!  Since 3 out of the 4 DiDias have birthdays at the end of March, we normally celebrate them together.  Since this was a big birthday for my mother in law, my father in law planned a weekend getaway.  We made the trip up to Brasstown Valley, GA the first weekend of April.  We left on Saturday after Joe finished tennis and started the day with a vineyard tour at Crane Creek Vinyards.  Although we have done plenty of tastings, we had never done a full tour!  It was absolutely amazing to see all the work that goes into making wine!  After that, we headed to the lodge where we were staying for the night.  We enjoyed some appetizers and drinks at the bar before doing dinner at the lodge.  Since it was Easter Weekend, there was a prime rib buffet for dinner that everyone else did, and I enjoyed an appetizer since I was still full.  After that, we watched some basketball by the first then headed to bed.  Sunday we woke up and enjoyed some donuts before heading out to church.  After church it was time for brunch!  The lodge had such an amazing Easter brunch!  We started with the fish, there was oysters, smoked salmon, ravioli, and mahi mahi.  Then we had some cheeses and meats.  We followed that with some lamb, waffles, and sausages.  There was so much good food, and then topped that with desert!  Needless to say we were stuffed!  After brunch we slowly headed back to Atlanta.  
For the occasion I made made an amazing cake!  We brought the cake for dinner on Saturday and it turned out amazing.  It isn't the fastest thing to make, but it was totally worth it!  Below is the recipe. 

Lemon Blueberry Meringue Cake

Ingredients
    For the Baked Meringue Swirls/Discs:
  • 3 egg whites 
  • 3/4 cup sugar
  • A drop soft gel paste color, yellow
  • For the Lemon Curd:
  • 4 lemons (or 6 Meyer lemons)
  • 2 whole eggs plus 4 egg yolks (set whites aside for buttercream)
  • 1 cup sugar
  • 4 tablespoons unsalted butter, at room temperature
  • For the Lemon Swiss Meringue Buttercream:
  • 7 egg whites
  • 1-1/2 cups  sugar
  • Pinch of salt
  • 2 cups unsalted butter, softened and cut into cubes
  • 1/4 cup lemon curd
  • 1 teaspoon pure vanilla extract
  • Few drops of soft gel paste colour, yellow
  • For the Lemon Cake:
  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 6 eggs, separated
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 tablespoons lemon zest
  • 3/4 cup plain yogurt, at room temperature
  • baked meringue swirls, for decorating
  • lemon drop candy, for decorating
  • 2 cups blueberries
Instructions
    For the Baked Meringue Swirls/Discs:
  1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer and the whisk attachment with paper towel and lemon juice, to remove any trace of grease.
  2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.
  4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.
  5. Fill the bag with your meringue (no more than 2/3 full) and pipe 1-1/2-inch swirls onto one of the lined baking sheets, spacing them about 1-inch apart. (These will be used to decorate top of cake). On the second baking sheet, pipe the remaining meringue into flat discs, about 2-inches in diameter, spacing them about 1" apart. (These will be used on top of the filling inside the assembled cake.)
  6. Bake for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more. Keep in an airtight container until needed.
  7. For the Lemon Curd:
  8. Wash lemons really well (with a bristled brush under cold water) and using a zester, remove all of the coloured portion of the peel from the fruit (not the white pith–it’s bitter!) into a bowl or onto a piece of wax paper. Rotate fruit as necessary to get as much of the zest off. Repeat until you have 2 teaspoons (30 ml) of the zest, and set aside.
  9. Slice the lemons in half crosswise (I find room temperature citrus is best for juicing) using a sharp knife, and extract as much of the juice as you can using a citrus reamer, or I use a small, manual citrus juicer. (Just be sure to catch all of the juice in a bowl and to completely strain the seeds before using.) Repeat the juicing until you have 2/3 cup (160 ml) of the strained juice.
  10. Get your double boiler ready by filling a saucepan with 1″ of water, then placing a metal bowl on top of the saucepan. You will need to ensure the bowl fits snugly into the top of the saucepan and that the bottom of the bowl doesn’t touch the water (important, or your eggs will cook). You can now remove the bowl and continue with making the curd.
  11. Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes to the bowl, but don’t stir.
  12. Heat the water in the saucepan over low heat until it simmers (not boils) and place the bowl atop the rim. Stirring gently, but constantly, using heatproof spatula or wooden spoon, cook until the curd has thickened and all of the butter has melted and is incorporated, about 10 minutes (this can vary). To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it’s coated.
  13. Strain the curd over a bowl using a fine-mesh sieve and then stir in the zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours (I like to chill it overnight). It also thickens up a bit more while chilling. Keep refrigerated.
  14. For the Lemon Swiss Meringue Buttercream:
  15. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar and salt, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  16. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  17. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated. Increase mixer speed to medium and whip until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add lemon curd and vanilla, continuing to beat on medium speed until well combined. Add yellow soft gel paste colour until desired shade of yellow is achieved.
  18. For the Lemon Cake:
  19. Preheat oven to 350°F (180°C). Grease, line with parchment and flour three round 8-inch pans. I use Parchment Paper Circles for ease. In the bowl of a mixer fitted with the paddle attachment, cream butter and 1 cup (200 g) of the sugar on medium high speed until very pale and fluffy, about 5 minutes. In a medium bowl, sift flour, baking soda and salt. Set aside.
  20. Lower mixer speed to medium low and add the egg yolks, one at a time, scraping the sides of the bowl with a rubber spatula after each addition. Add lemon juice, vanilla, lemon extract and lemon zest and beat until incorporated, about 30 seconds. With mixer running, add dry ingredients. Add yogurt, scraping down the sides of the bowl to make sure everything is well incorporated. Coat blueberries with flour then add blueberries to cake mix.  Mix until they are Incorporated.
  21. In another grease-free bowl, (or if you're lucky enough to have another mixer bowl) whip egg whites and remaining cup of sugar until they reach stiff peak stage. Fold meringue into batter until just combined, and divide batter evenly among the three prepared pans. Use a digital kitchen scale to weigh pans to ensure even layers, if possible (425 g of batter for each layer).
  22. Bake first two layers 2" apart in center of oven on top of a baking sheet until a cake tester comes clean when inserted into the center, about 25 minutes. Be careful to not over-bake -- check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Repeat with final cake layer. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
  23. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best enjoyed day 1 or 2.
  24. Assembly of the Lemon Delight Layer Cake:
  25. Trim any doming or top crust and side crust from cake layers using a very sharp serrated knife (I use the Mac Bread Knife for all of my cake trimming, splitting, etc.).
  26. Use a cake turntable for filling, frosting and decorating, if a possible. Place a small dollop of frosting in the center of a cake plate or 8″ round thin foil-covered cake board, and place the bottom cake layer on top, trimmed side up (face up).
  27. Pipe a dam (a rim around the top perimeter of the cake layer) of lemon curd buttercream around the cake layer using a large round Pastry Tip fitted inside a Decorating Bag. Then pipe another smaller circle of buttercream a few inches toward the center. Spoon lemon curd into the open spaces and spread evenly with a small offset palette knife, taking care to keep the curd within the dam (otherwise it will ooze out of the sides of the cake). Gently place cover the filling with a layer of the flat baked meringue discs, breaking them into smaller pieces if necessary to cover most of the layer.
  28. Repeat with second cake layer and more buttercream, lemon curd and meringue discs. Place final cake layer, trimmed side down. Look straight down from above cake and be sure the layers are all lined up, shifting gently if necessary. Cover with plastic wrap and chill for at least 30 minutes.
  29. Remove from fridge and put a generous scoop of buttercream on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake (crumb-coat). Chill until set, another 30 minutes.
  30. Remove from refrigerator and covering the cake in another layer of buttercream, but this time using a thicker layer of buttercream and creating a smooth finish.
  31. For the top of the cake, using your decorating bag fitted with the large round tip , 2/3 full with buttercream, pipe 8 small swirls, evenly spaced. Top each swirl with a baked meringue swirls, and fill the spaces in between with lemon drop candy. Gently spoon a layer of lemon curd on top of the cake, using a toothpick to pull the curd to the inside edges of the candy and swirls.
  32. Store finished cake covered in refrigerator (due to the lemon curd filling), but serve at room temperature (you can remove from refrigerator several hours ahead of serving).
Notes
*You can make the baked meringues up to a few weeks in advance, keeping them in an airtight container at room temperature.
**You can make the lemon curd up to a month ahead, keeping it in an airtight container in freezer.
***You can make the Swiss meringue buttercream up to a month ahead, storing it in an airtight container in freezer, bringing to room temperature on counter the night before needed. 
Photo and original recipe from here