Key Lime Pie Ice Cream

I finally made ice cream this summer!


I love this recipe, because it embodies so much of the greatness of key lime pie. It is tart and refreshing and the graham cracker crumbs balance it perfectly. This could very easily become my favorite flavor to make at home.

Key Lime Pie Ice Cream
(adapted from the Neely's recipe on Food Network)


1 1/2 cups sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup lime juice
1 teaspoon lime zest

1/2 cup graham cracker crumbs
4 to 6 graham crackers, for garnish

Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix according to manufacturer's instructions. Stir in the graham cracker crumbs. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.

When ready to serve, garnish with graham crackers.

Bruschetta

Rodney and I first had bruschetta on our honeymoon. It was almost 18 years ago, we were only 20 years old, and we thought it was about the best thing we had ever eaten.


Well, a lot of time has past and we have tried hundreds of new foods and it still remains one of my favorite things to make and eat at home.


In case you've never had it, bruschetta is toast made with olive oil and garlic. You can eat it as-is, or you can top it with all kinds of toppings. 


I made it the other day and topped it with goat cheese and the traditional tomato and basil combo and also topped some with an olive tapenade that I bought at the grocery store. It's a great way to eat up all those garden tomatoes that are starting to come around!

Bruschetta
1/2 French baguette or Italian bread, sliced 
olive oil 
1 clove of garlic, peeled 




Line a baking sheet with the baguette slices.  Drizzle or brush each piece of bread with olive oil and toast under the broiler until golden. (I don't time it, I keep the oven door cracked and watch it. It doesn't take long at all so keep a close eye on the bread to prevent burning.)


When the toast is done, rub each slice with the clove of garlic. 


Tomato and Basil Topping


15-20 cherry tomatoes, quartered
6-7 basil leaves, chopped
extra virgin olive oil
balsamic vinegar
salt 
pepper


Combine tomatoes and basil, drizzle with olive oil and balsamic vinegar(to taste) and season with salt and pepper (to taste).


To assemble, spread each slice of toast with a thin layer of goat cheese, and top with tomato mixture or olive spread.

Happy 4th of July!

I made this beautiful sangria for a 4th of July party.

What I love about sangria, is that you can change it up, depending on your mood or what you like. You can very easily replace the fruit with whatever you like or use the traditional red wine instead of white. 

It's the perfect summer drink, in my opinion: cold and refreshing.    

Hope everyone had a wonderful 4th!

God Bless America! 

Red White and Blue Sangria
(adapted from recipe girl)


2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka*
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips below)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks*

1 liter bottle of club soda

Combine first 9 ingredients in a large pitcher(I had to split it between two smaller pitchers) and stir well. Cover and refrigerate at least 4 hours. Add club soda just before serving and stir. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

* To make the berry infused vodka, I placed 1/4 cup blueberries in a mason jar and gently smashed them down, just enough to break open the berries. Then I sliced 3 or 4 strawberries and placed them in the jar, then poured 3/4 cup vodka over the berries and sealed it up and let it sit in the fridge for 3 days.

*To make star-shaped pineapple pieces, cut long & wide pieces of pineapple off the side of the fresh fruit. Use a star cutter to cut shapes.

Red White and Blue Pancakes

That's right, another pancake recipe. And, yes, we have an addiction.


We make pancakes almost every Saturday morning for the boys and just can't resist a new fun way to make them.


I have seen a few recipes for Red Velvet pancakes over the last several months and have had them in the back of my mind for a while.  Then I saw this idea on i am mommy, for patriotic pancakes!  


I also loved The Pioneer Woman's idea of Berry Butter,
so I decided to make my own version of  4th of July Pancakes, integrating the two ideas.  The end result was awesome.  


The berry butter is delicious, and would be great on so many other things (e.i., toast, muffins, french toast...). And, my boys totally devoured the red velvet pancakes!  I really think everyone should give this a try. :)

Red Velvet Pancakes
(by i am mommy)


1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tablespoons white sugar

2 tablespoons unsweetened cocoa powder

1 large egg

3/4 cup buttermilk (or 3/4 cup milk plus 1 Tbls vinegar)

1/4 cup sour cream

1/8 tsp red gel food coloring

2 teaspoons vanilla extract

Combine all dry ingredients (flour, baking powder, baking soda, salt, sugar, cocoa powder) in large bowl and set aside. In a separate bowl, whisk together egg, buttermilk, sour cream, food coloring, and vanilla. Add wet ingredients to dry, and mix until just combined.Pour about 1/3 cup onto med. high griddle and lightly brown on both sides.

Berry Butter

(adapted from The Pioneer Woman)

1/2 cup butter, softened

1/4 cup blueberries

Add berries to butter and mix together with a fork, smashing blueberries slightly.

Turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.


Find Rod's Fluffy Pancakes here.