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Archive for the ‘Desserts’ Category

Banana Ice Cream

Posted in Desserts, Entertaining at Home, Puddings and Custards, Recipes, tagged , , , on April 13, 2012| 2 Comments »

When I was a kid, on random and rare occasions my sister-in-law Debbie would treat us to homemade banana ice cream. It was smooth, creamy bliss in a bowl on a hot summer day.  A bit of a banana fan, I absolutely loved this ice cream and eagerly looked forward to the times she made it. (Which wasn’t nearly often enough).

My mom tried to make it a few times, but it never tasted the same because she refused to use the raw eggs required by the recipe. So if you don’t consume raw eggs, please skip today’s post and come back next week when I don’t have to issue any food warnings.

Consider this your warning – consuming raw eggs may increase your chance of food borne illness. Use fresh eggs that aren’t cracked, please, if you plan to make this ice cream.

Which, if you like ice cream and like bananas, you will want to do as quickly as possible.

It has been years (decades) since I’ve had this ice cream and it was just as yummy as I remember. I finally begged Debbie to share her recipe and I am forever grateful that she did.

Captain Cavedweller had never enjoyed the experience of banana ice cream before and I thought I was going to have to find a stick to beat him off  just so I could get a bowl of it.

Yeah, it was that good.

It is really easy to make and this recipe will fill a four-quart ice cream freezer easily. If you have one of the one and a half quart freezers, I’d cut this down to a one-third recipe.

Enjoy!

Ingredients

Beat eggs until foamy.

Add sugar and beat until dissolved.

Add cream, salt, flavorings and milk to get this foamy, beautiful bowl of goodness.

Mash bananas and add to mix.

Pour into your ice cream freezer and freeze according to machine directions.

A whimsically fun bowl may slightly enhance the flavor, unless you are Captain Cavedweller.

Serve with a garnish of banana slices dipped in chocolate and mint, if you so desire. CC desired a shortbread cookie with his.

Banana Ice Cream

5 eggs
2 1/2 cups sugar
4cups whipping cream
1 tsp. salt
2 tsp. vanilla
2 tsp. banana flavoring
4 cups milk
4 ripe bananas, mashed
* Warning! Consuming raw eggs may increase your risk of food borne illness.   If you do decide to make this and use the raw eggs, please choose eggs that are fresh with no cracks in the shell.
Start by beating the eggs until they are foamy and light. I let mine go about six minutes. Add in sugar and continue mixing. Slow the speed on the mixer and add in the cream followed by the salt, vanilla and banana flavoring. Continue mixing and add in the milk, blending in the bananas last. Pour into your ice cream freezer and freeze according to machine directions.

Serve and enjoy! I dipped a few banana slices in chocolate and added a garnish of mint, just for fun. Captain Cavedweller preferred his plain, of course.

She Who LOVES Banana Ice Cream

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Fruity Pebble Eggs

Posted in Cookies, Desserts, Easter, Entertaining at Home, Entertaining Ideas, Recipes, tagged , , , , , on April 4, 2012| 1 Comment »

 

I stole this idea from pin on Pinterest that used Rice Krispies. This was a fun and flavorful alternative. Enjoy!

Ingredients

Melt marshmallows with oil or butter, like you would for Rice Krispie Treats.

 

Stir in cereal until well-coated.

Grease your hands and shape cereal mixture into egg-shaped treats.

 

Then if you want to get all fancy-pants, you can add frosting stripes, sprinkles and fun accents.

 

She Who Really Likes Fruity Pebbles

 

 

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Easter Nest Cookies

Posted in Cookies, Desserts, Easter, Entertaining at Home, Entertaining Ideas, Recipes, tagged , , , , on April 3, 2012| 4 Comments »

Easter nest cookies made with Chinese noodles and some sort of chip are a fun and easy treat. I’ve seen these made with chocolate and butterscotch chips, but never white chocolate, so I decide to give it a whirl.

It whirled really well.

Try these fast-to-make goodies for a kid (and adult) pleasing surprise.

Ingredients

 

Melt white chocolate chips with just a little bit of cream. I nuked mine for about 10 seconds in the microwave, stirred and continued nuking in short intervals until melted.

 

Place coconut in a ziploc bag.

 

Sprinkle in a little food coloring.

 

Seal bag and work around massage bag to disperse coloring throughout the coconut without turning your fingers sickly shade of green.

 

Melt chips. Use melting discs for best results. If you're like me and don't have any when you get the wild idea to make these, chips work fine, just remember you'll have to stir the lumps out.

 

Coat noodles with the melted chocolate then drop into nest-sized lumps onto a piece of waxed paper or parchment (or foil if you happen to be out of the previous options).

 

Fill the center of your nest with coconut then top with jelly beans.

 

Enjoy!

 

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Chocolate Raspberry Ritzy Pie

Posted in Desserts, Entertaining at Home, Entertaining Ideas, Pie, Recipes, tagged , , , , on March 16, 2012| 5 Comments »

The other day I ran across a jar of Chocolate-Raspberry Sauce that had been languishing in my cupboard for way too long.

Deciding something must be done with it, I came up with the following recipe.

Warning: it is rich, and chocolate-y and pretty tasty, if I do say so myself.

Ingredients

Chocolate covered Ritz crackers - hello yumminess!

Smash them into tiny little pieces. I used a Ziploc bag and a the flat side of a measure cup as my preferred method of whacking them to bits.

 

Mix Mousse according to package directions. Try not to lick the beaters.

 

Sprinkle crushed Ritz crackers on the bottom of a pie pan.

 

Spread half of the Mousse onto the cracker crust.

 

Mix remaining Mousse with 1 1/2 cups of whipped cream of whipped topping. If you use fresh whipped cream, make sure it is stiff. Spread over top of Mousse in pan.

 

Pour Chocolate-Raspberry Sauce over the top of the pie. I nuked mine for just a few seconds so it would actually pour.

 

By the time the sauce was on, it was this beautiful swirl of chocolatey goodness.

 

Top with berries then line crackers around edge of pan.

 

Ta Da!

Chocolate Raspberry Ritzy Pie

1 box Fudge Covered Ritz Crackers

1 package Mousse Mix

1 1/2 cups whipping cream or whipped topping

1 jar chocolate-raspberry sauce

Raspberries

Smash 12 of the crackers then line bottom of pie pan with crumbs.

Make Mousse mix according to package directions. Pour half into pie pan. Mix remaining half with whipped cream. Layer on top of Mousse mix in pan.

Top with chocolate-raspberry sauce. (If you can’t find chocolate raspberry sauce, mix raspberry syrup with chocolate sauce. You’ll need about 1 cup).

Garnish with raspberries and remaining crackers.

Refrigerate for at least two hours or until Mousse is completely set .

Serve and enjoy!

She Who Loves Chocolate and Raspberries

 

 

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