Something For Dessert – No-Churn Mint Chocolate Chip Ice Cream

Ice Cream? I do not have an Ice Cream Maker. This recipe does not require one. I found this recipe on PureWow.com.  No-Churn Mint Chocolate Chip Ice Cream.

The flavor was spot on mint. I did not use the green food coloring that the recipe called for. I also made 1/2 the recipe, just in case it did not work out. Next time I will make the full recipe. Only 6 ingredients. Have you read the ingredient list of a carton of ice cream?

ingredients-

For a Pint of Ice Cream

1 1/4 cups (567g) heavy cream

1 (15g) fresh mint

2 ounces (63g) finely chopped dark chocolate

1 tablespoon coconut oil
7 ounces sweetened condensed milk

1/8 teaspoon peppermint extract

Method-
1. Infuse the Cream
In a medium saucepan, bring the cream to a simmer over medium heat. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.

2. Using a fine-mesh strainer set over a medium heat-safe bowl, strain the mixture, reserving the cream and discarding the mint. (Make sure to press hard on the mint leaves to get all the cream out of them.)

3. Transfer the cream to a shallow heat-safe dish (such as a 9-inch square baking pan) and chill in the refrigerator until it’s cold at least 1 hour and up to overnight.

4. MAKE THE CHOCOLATE CHUNKS: While the cream chills, melt the chocolate and coconut oil together (either in a medium heat-safe bowl over a medium saucepan of simmering water or in 15-second bursts in the microwave). Stir the mixture until it’s combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes.

5.  Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until ready to use.

6. When the cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract.

7.  With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable at least 3 hours and up to overnight.

Quiche with Gluten Free Sweet Potato Crust

I found this recipe on Pure Wow. Loved this! I do love my Pate Brise crust recipe but it is good to have a gluten-free option. Try the recipe by clicking here.

The changes I made in the recipe were adding bacon, using Chard instead of Kale. And I used Swiss Cheese. This received rave reviews.

Roasted Chicken, Again

Yes, Roasted Chicken again. But this time a Slow Cooker Roasted Chicken. A Slow Cooker Roasted Chicken with Potatoes. And to finish it off a little gravy that I just whipped up!

The chicken was so good that Chris and I and Archie and Lucy ate a lot of this chicken. The recipe called for paprika but luckily Chris asked it Archie would like it with all the spices that were in the recipe. Yeah, we keep our cats in mind when we cook. I googled Paprika and cats and found out that they do not get along. So I opted for just thyme, salt, and pepper. It was simple and perfect.  The recipe also called for garlic powder which I did not use. The meat fell off the bones and putting the roast under the broiler crisped it up perfectly! This recipe will be added to our regularly scheduled meals. It received 2 paws up from both Archie and Lucy.

Here is a link to the recipe. Click here.

An Amazing $12.50 Sirloin Steak, Potato Salad and Coconut Cream Pie

A lot to take in tonight. So lets start with something that caught my eye this morning. Another flower the deer did not eat. I can not tell you how happy I am that there are flowers in front of our house.

What could make me happier? Tonight's dinner was, dare I say... Amazing! Steak and Potato Salad with Green Beans.  I got the steak at Robert's Food Center. They had their 20% off meat sale, so you will be seeing a lot of meat the next few days! A nice Sirloin Steak for $12.50. Enough for both of us with leftovers ... I am thinking steak and eggs for breakfast...

I took the steak out of the fridge about an hour before dinner and coated it with salt and pepper. That's all. Chris grilled it, perfectly. Delicious!

 

The salad was from Bon Appetit. I tore the recipe out of the magazine but also found it online... does this mean I can toss all my magazine clippings? We loved this salad. The dressing was perfect. A starch and vegetable in one dish! And the beans were from my sister, Lenore's garden. I met her at church tonight and she gave me the beans and zucchini and parsley and a really cute scarf from her trip to Cape Cod!

My version of Caesar Potato Salad with Sugar Snap Peas.

Ingredients-

1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup freshly grated Parmesan cheese

Method-

Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. 


Whisk next 3 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.


And we even have a dessert tonight! No Bake Coconut Cream Pie. I found this recipe on PureWow.com. You have heard of the site, right? Well if you have not, do you remember Daily Candy? This fills the void left by the departure of Daily Candy. And it is even better than Daily Candy. Please sign up for it today. You will not be disappointed.  So the recipe said NO BAKE. And yes it was no bake but you have to stand over the stove to make the custard and I toasted the coconut in a saute pan on the stove. But you know what, it does not matter. This pie was, OMG, so good. Not on over the top sugar shock, I am never going to fall asleep tonight dessert. This had just the right amount of sweetness that made you want more but were happy with your one slice. Of course there is more for tomorrow..

From PureWow.com, No Bake Coconut Cream Pie.

Ingredients-
Crust
10 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Filling
One 15-ounce can cream of coconut
1¼ cups milk
Pinch of salt
⅓ cup cornstarch
¾ cup granulated sugar
4 egg yolks
1 teaspoon pure vanilla extract
Topping
1 cup heavy cream
¼ cup granulated sugar
Toasted shredded coconut, as needed for garnish

Method-
Make the crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.

Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the side and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.

Make the filling: In a medium pot, bring the cream of coconut, milk and salt to a boil over medium heat.

While the mixture heats, whisk the cornstarch with the granulated sugar to combine in a medium-size heat-safe bowl. Add the egg yolks and vanilla extract; mix to combine.

When the cream of coconut mixture has come to a boil, pour it slowly into the egg mixture while whisking constantly to combine.

Return the mixture to the pot and continue to cook over medium-low heat, stirring constantly, until the mixture is very thick and large bubbles start to break through at the center, 7 to 9 minutes.

Assemble the pie: Pour the filling into the prepared crust. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming as it cools. Refrigerate until fully cooled, 45 minutes to 1 hour.

Make the topping: Whip the cream and sugar to medium peaks. Top the pie with the whipped cream and garnish with the toasted coconut. Keep in the refrigerator until ready to serve.

Serve directly from the fridge. The pie will keep, refrigerated and covered, for up to two days.