Saturday, June 15, 2013

Chocolate Ice Cream

I didn't love the chocolate ice cream I made first, so I tried another. This was definitely better and I actually bought the book and am looking forward to trying more recipes from it as it has lot of "base" recipes in it that I can work from.

By the way, I just intended to make pumpkin, but well, Adam goes "where's the chocolate?" so hence this....

Chocolate Ice Cream

Modified from Brown Eyed Baker and The Perfect Scoop by David Lebowitz (this is the book I bought)
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder (I had some issues finding this, I bought Hershey's Cocoa, Special Dark with has the Dutch cocoa in find real, I will have to go to a specialty store or order it online.  We'll see if I decide to go that far)
5 ounces bittersweet or semisweet chocolate (I used semisweet)
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl (I put it in the bowl I was going to use to keep it in the fridge in), scraping the saucepan as thoroughly as possible.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks to temper them, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over the medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Stir it (they strained it first, I didn't) into the chocolate mixture until smooth, then stir in the vanilla. They used an ice bath, I just cooled on the counter for a bit. 
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes 1 quart.

Friday, June 14, 2013

Pumpkin Ice Cream

I have had pumpkin ice cream at Coldstone so decided to try my own. This turned out pretty well!

Pumpkin Ice Cream
Modified from Williams Sonoma
1 cup pumpkin puree (so canned or make your own...I used canned)
1 tsp vanilla
2 cups heavy cream (I only used 1 1/2 and then 1/2 cup 2% milk.....a lot of comments recommended less cream)
3/4 cup dark brown sugar
5 egg yolks
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
pinch nutmeg
1 tbsp. bourbon (optional...they listed this, I didn't use it and I noticed several comments that didn't as well)
Mix pumpkin and vanilla.  They said you had to refrigerate this for like 3-8 hours. I just threw it in the fridge while I did the rest of it (which takes me awhile as I get a lot of kid interruptions, so I had it in the fridge maybe an hour).  Many comments said the same thing.
Combine 1 1/2 cups heavy cream and 1/2 cup brown sugar (so yep, didn't read thoroughly and put all brown sugar in...seemed to work fine).  Cook until bubbles start around the edges of the pan (medium heat).
Meanwhile (I actually did this I knew interruptions, etc), combine egg yolks, spices and rest of cream (in my case, milk) and rest of sugar (which I didn't have as I'd already put it in).  Whisk until smooth and sugar dissolves. 
Remove cream mixture from heat and temper the egg mixture with it.  Then put all back into pot once the eggs are tempered.  Cook over medium heat, stirring constantly (ish) at a low simmer until thickened to coat the back of a spoon.  Do not let boil. They then strained. I did not. 
It says cool the mixture in an ice bath....I just let it cool on stove for awhile while I dealt with some kid-related imagined emergency.  Add in pumpkin mixture from fridge.   Cover and refrigerate overnight (or at least three hours).  This I did do. 
Churn in ice cream make and freeze.  If using bourbon, they wanted you to add it in during the last few minutes of churning. 
Makes 1 quart. 

Thursday, June 13, 2013

Dirt Cake

I'm working on putting up some old recipes I had hanging around. This is my Grandma's Dirt Cake recipe! So yummy....

Dirt Cake
From Grandma
1/2 stick of butter (so that's a 1/4 cup)
1 pkg (8 oz) cream cheese, softened
1/2 cup powdered sugar
3 1/2 cups milk
2 pkgs (3.5 oz each) instant pudding (depends on what flavor you want, so chocolate, butterscotch, vanilla)
1 container (12 oz) whipped topping, thawed
1 pkg (20 oz) cookies, crushed (Oreos for chocolate, you can use anything here)
Cream butter, cream cheese chees and powdered sugar in bowl.  In separate bowl, mix pudding, milk and whipped topping.  Combine the two mixtures.
Put 1/3 of cookies in bottom of dish you want to serve it in (if you really want to go for the "dirt", use a 8 inch flower pot).  Add 1/2 of filling, then 1/3 more cookies.  Add rest of pudding mixture.  Top with remaining cookies.  Refrigerate or freeze.   Again if you really want to go full board, use gummy worms, fake flowers....
Serves 10-12.

Knitting Projects

So my first sock wasn't I'm trying this two at once method that uses the "magic loop." So far, so good!

Turned heel!

This is my sweater...almost done. I had to pull out one sleeve (it was too long) and redo it, so now I just have to do one more.

Relay Thank Yous

I found these discount napkins...and created these thank you cards!


We are finally getting decent rhubarb - we are the only people who can seem to kill it!

We have strawberries!

Recent Pictures

Flower Andrew brought home from speech therapy

Mommy and Adam did this...Mommy is proud!

Adam was spraying his feet and jumping around at it being cold!

Water Slide

Pony Rides

One of the boys' friends had a pony ride groupon and so we took the  boys out to have a pony ride. I wasn't sure that Andrew would get on, but he practically jumped on the horse!  He didn't last the entire ride time, but did great! 
The best part for the boys was the kittens!

The three "big" kids waiting to get on the horses.

Wednesday, June 12, 2013

Relay for Life 2013

This year's Relay for Life!

Adam was watching the hula-hoop competition and they were telling them to do things like hold up their arms and legs and Adam was following along!

Michigan Pictures

Pictures from our trip to Michigan a week or so ago.

By Adam

The boys got new mitts and balls - they both played some catch! Some videos
Adam is on his way to the OWCA - he was using the hula-hoop as a tunnel!

Get well card for Great-Gramma Weber - this is Adam and PaPa playing catch

we made a lego train from a magazine (the lego one)

Hockey Night in Canada is Popcorn at PaPa's!

June Cards

Father's Day "pop up" card

Father's day card front

Tuesday, June 11, 2013

Some Reading

Want some reading?

This is cool - why Star Trek matters! We did go to see the new Star Trek - awesome!  I love my Star Trek!

And here is transparent aluminum! Pretty neat!

Do you know what the Great Vowel Shift is?  You should!

Bruschetta Dip

I recently had a Pampered Chef party here and my consultant made this dip. I don't like bruschetta and I loved this.  It is important to use the low-fat stuff mentioned or it will be too rich.  This was really, really good!

Hot & Cheesy Bruschetta Dip
Modified from Pampered Chef
8 oz mozzarella cheese, grated
8 oz reduced fat cream cheese (Neufchatel), softened
1/4 cup light mayo
 1 1/2 tbsp. Herbs de Provence Seasoning Mix (so this is something they sell, I just plan to use regular herb de provenance, which is sold in stores)
3 garlic cloves
1/4 tsp ground black pepper
1 pint grape tomatoes
Mix cream cheese, mayo, seasoning, garlic and pepper thoroughly.  Stir in cheese.  Smash up the grape tomatoes (they used their manual food processor) and stir into cheese mixture.  Put into microwave safe bowl and nuke on high until the cheese is melted, stirring as needed. It will take a bit. 
Serve with crackers. Makes enough for about 2 dozen appetizer servings.

Catching Up

You might wonder if we have fallen off the, not really, just been off schedule as we were between terms and so working on the house/yard and just really kind of off everything. 

Adam finished up his last year of preschool and will start kindergarten in the fall. He has done SO WELL and really progressed.  I plan to work with him on basic arithmetic this summer and sight reading as he is already starting on both himself.

Andrew will start preschool in the fall.  He is also doing speech therapy this summer (he talks all the time, just not always clearly).  I am hoping it will help him jump into preschool for fall. He is pretty much completely pee trained, but still having issues with Number 2.

Ray finished up his comps and will start work on his dissertation. We are finally seeing the light at the end of the tunnel there!

I am working on trying to do some research in the fall and hopefully a new class.

That's us in a nutshell!

Friday, June 07, 2013

Thank Yous

Thank yous for Adam's teachers.  They got zucchini bread (homemade of course!).

Various Projects

Mother's and father's day presents

Sock...very full of mistakes but won't have a partner...anyone need a golf club cover? I am trying magic loop now...we'll see how that goes!

wrapping paper

The Boys

New pool!

Big Boy Bed

We got Andrew a big boy bed (twin bed) for his birthday, but we were a bit late (Memorial day) in actually buying it. He didn't care and is very proud of it!

He looks so tiny!