Rich Chocolate Gelato

It is the end of June, but I think that I am finally ready to resume with more ideas than ever! All over the West Coast there are heat warnings so the first thing that comes to mind is ice cream. Now some people might just check their freezers, but sometimes its fun to make your own from scratch. To make a gelato different from an ice cream, it has a custard base. Homemade gelato's normally taste better after the original night, and maintain a better consistency, but it all depends on the recipe.

This chocolate gelato tastes amazing right after it is taken out of the ice cream maker, but it is a little melty. When making gelato, it is important to always remember to leave scooping time if you want it to not be melty. Otherwise, if you really cannot wait, just enjoy it fresh from the machine.

First, whisk the egg yolks until combined.

Next add in the sugar. Try to keep the sugar somewhat contained and in the bowl.

After that bring the milk to a boil, and make sure to keep whisking it so that it doesn't burn. As soon as it boils, take it off of the heat and slowly incorporate it into the egg yolk mixture, and be careful that the egg yolks don't curdle. Add the milk in a steady stream and continue mixing the egg yolk mixture very quickly with the other hand.

Melt the chocolate on the stove until smooth and satiny, adding a little cream or milk if necessary. The better quality chocolate that you use, the better the final product will taste. Then, mix the melted chocolate into the custard mixture until fully combined. Add the cocoa powder and mix well. Place into medium sized sauce pan over medium heat and stir. Do not let it come to a boil!

You will know it is done, when the consistency has thickened, and the custard coats the back of a wooden spoon (or in this case a spatula).

Next comes the part that can be intimidating, but it really isn't. Make a caramel in a separate small saucepan using a little sugar and a little water. The caramel should be a dark brown. Be very careful not to burn the caramel, and take it off a few seconds before it seems like it is done, because it will continue cooking in the pan. Incorporate the caramel into the custard. A quick note that will make your life much easier: caramel is sticky business so put it right in the sink after you have removed the caramel.

Place it in a separate clean bowl and refrigerate for half an hour. Follow the instructions for your ice cream maker and...

It is done! Unless you want to freeze it for awhile longer... but who can wait that long anyway!

Rich Chocolate Gelato

Serves: 6

Time: 2.5 hours (or more depending on desired consistency)

Ingredients:

4 egg yolks

2/3 cup sugar

2 cups milk

3.5 ounces bittersweet chocolate

2 Tablespoons cream (optional)

1.5 ounces cocoa powder

2 Tablespoons granulated sugar

In a bowl, beat together the egg yolks and gradually add in the sugar and continue to whisk until the mixture is pale yellow and fluffy. In a saucepan, bring milk to a boil. Remove from heat and add to egg yolk mixture, whisking quickly so that the eggs don't curdle.

Melt the chocolate in a double boiler until smooth (I added a little cream here to achieve the correct consistency). Pour into the custard mixture and blend thoroughly. Add the cocoa powder and mix well. Pour into a medium sized saucepan and place over medium heat. Do not let it come to a boil. Stir until the mixture thickens and coats the back of a wooden spoon.

Next make the caramel. Heat two tablespoons of sugar with two teaspoons of water in a small saucepan until a darkly colored caramel is formed. Be careful not to burn it. Blend the caramel into the custard and place it all in a clean bowl.

 Refrigerate it for half an hour. Place in an ice cream maker and follow the manufacturers instructions. If it doesn't get to your desired consistency, try putting it in the freezer for a few hours. The final consistency should be smooth without lumps and not too firm, yet not too soft. Enjoy!

A little break

I have been so busy and unable to post recently which is a huge disappointment. I have been and will be busy for a couple months, but starting in June, I will begin to post consistently. Until then I will be working on writing and finding recipes and creating posts for you all. Until then, see you in June!

Cinnamon Rolls

I think this is a universal favorite food... at least where I live! It is a special thing, to make cinnamon rolls completely from scratch, sure you can buy bread dough and put on the toppings but it really isn't the same. In that moment when you eat it, it is pure bliss, no other word to describe it accurately. They aren't even THAT time consuming, especially if you like eating them, even more motivation! Although you may be wary because of all the work, trust me it is so worth it!

Ahhh Bliss

First bring the milk to a simmer, then add the butter. Let cool a little.

 Activate the yeast in the water, make sure you can see bubbles to insure good dough! Follow instructions very closely when making dough or you may end up with very dense cinnamon rolls!

The dough rose beautifully!

Place the dough on a floured surface and need as much as necessary to get a good dough to roll out.

Roll the dough out into a rectangle, about 16 by 12 inches, plus or minus.

Brush the dough with butter, leaving about a 1/2 inch unbuttered. Sprinkle cinnamon-sugar mixture over the dough. Then roll it "hotdog" style, or so the rolled side should be what was the short side.

Then using a knife, or dough cutter as pictured here, cut into twelfths. I find the best way to do that is to cut it in half, then each half in half again, and then each quarter into thirds. I don't know if that made any sense but...! Then place into a greased 9 x 13 baking pan. Place in the refrigerator overnight. When you wake up, take the cinnamon rolls out of the refrigerator. Let stand at room temperature for an hour, until the rolls have risen a little. Place in the oven and bake until slightly brown and the whole house smells delightful! When you take them out, make the glaze. Drizzle the glaze over and then... YOU HAVE MADE CINNAMON ROLLS! It calls for celebration! Enjoy!

Before rising

After Rising

Makes 24

Dough

1 1/2 cups milk

1 stick unsalted butter 

1/2 sugar

1 package active dry yeast (2 1/4 teaspoons)

1/2 cup warm water

3 large eggs

1 1/2 teaspoons salt

6 cups all purpose flour

Place the milk in a saucepan and bring it to a simmer. Remove it from the heat. Stir in the butter and the sugar and let it cool. Dissolve the yeast in warm water and let it sit until foamy. Combine the milk mixture, eggs, yeast, salt, and 1/2 of the flour in the mixer with the dough hook attachment. Add the remaining flour, half cup at a time. Mix until a smooth ball is formed. Turn out onto a floured surface and knead by hand for 5 minutes. Oil a bowl with canola oil and place the dough in the bowl and let rise 60 to 70 minutes, or until doubled in bulk.

Filling and Glaze

This makes enough for one pan of cinnamon rolls, if you are planning on making both at once, make sure to double the filling and glaze recipes!

Filling

1/4 cup butter

1/4 cup brown sugar, packed

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Glaze

1 cup powdered sugar

2 tablespoons milk

1 tablespoon butter

1 teaspoon vanilla

Remove the dough from the bowl and place on a floured surface. Knead until it comes together and doesn't stick. Divide the dough in half, as it will go in two different pans. Roll out one portion of dough into a 16 by 12 inch rectangle. Brush with a 1/4 cup of melted butter. Sprinkle with cinnamon sugar mixture. Roll up the short side. Cut into 12 pieces. Place the pieces into a prepared pan. Repeat these steps again with the remaining dough. Cover and place in the refrigerator overnight.* 

The next morning, pull the cinnamon rolls out of the refrigerator and let sit for an hour, they should rise a little. Preheat the oven to 

350 F degrees. Bake for 20 - 25 minutes.

To make the glaze, mix together powdered sugar, milk, butter and vanilla. Drizzle over the top, and guess what? You are done!

*Instead of placing them in the refrigerator, you can place them in the freezer for up to two weeks, just make sure you wrap them up well! Take them out the night before you plan to bake them and then just follow the instructions!

Allspice Substitution

Sometimes it is easier and it saves space to make your own variation of a spice, such as pumpkin pie spice or allspice. Here is a simple substitution for allspice:

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves

Mix all together.
Makes 1 teaspoon.


To find more substitutions go to the substitution page which has many substitutions that are all alphabetized (Click here)! Enjoy!

Basic Biscuits

Everybody can easily admit that it is very hard not to like biscuits, and they go with almost anything! On top of that they can be served with any meal. Biscuits are one of those recipes that once you have a good recipe, you are content and don't see any reason to try a new recipe. This is my favorite biscuit recipe that is super simple with no add ins.

I started with Alton Brown's biscuit recipe but then altered it to make it easier with ingredients that you will most likely always have on hand.

First put all your dry ingredients in a food processor and incorporate. 

Next, cut up the butter and place it in the food processor. Process until the butter turns kind of crumbly and slightly incorporates with the flour mixture.

It should look something like this. A slightly crumbly mixture that did not absorb all the butter. DO NOT MELT THE BUTTER! It will not be biscuits with melted butter and it will not create the right consistency.

Now get some buttermilk to incorporate to create the biscuit consistency.

This should be what your biscuit batter looks like, a very sticky dough.

Next place the biscuit better on a well floured surface, over flour if necessary; it saves a lot of irritation! Cut the dough into 12 pieces and roll them into balls and place them on a silicone mat or parchment paper.

When they are done, they should be a light brown color on the top and relatively firm on top. You are done!

Then you can eat it plain, or my favorite way is with a little butter and honey.

Then, all you have left to do is eat way too many of them! 

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

4 tablespoons butter

1 cup buttermilk

Preheat the oven to 450 degrees. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Place in food processor and process until combined. Cut up butter, place in food processor and process until the butter is incorporated and crumbly. Add the buttermilk and incorporate to make a wet dough. 

Place onto floured surface. Knead 5 or 6 times until it comes together. Divide into 12 even pieces. Roll the pieces into balls with floured hands and place onto parchment or silicone mat. 

Bake for 15 to 20 minutes, until biscuits are risen and golden on top.

NOTE: If you do not have a food processor, you can use your fingers to incorporate the butter.

Oreo Truffles

These are absolutely amazing. That said, they are not the healthiest, or the most complicated truffles ever. This has 3 main ingredients, and lots of varieties!

First, process the Oreos until they are crumbs. Next, blend in the cream cheese. Blend these 2 ingredients together in a food processor or blender. This is the easiest way to incorporate the ingredients. Next, roll them out into balls. The balls should be however big you want your Oreo truffles. The best size for 2 bites is about 1 inch in diameter. 

Place onto parchment or a silicon baking mat. Place in the freezer for at least 30 minutes. I put mine in for 24 hours because I didn't have time to finish them. This made the chocolate harden very quickly and made it even easier to dip them as they did not become squishy.

Stick a toothpick into a hardened Oreo ball and proceed to cover in chocolate, rolling off any excess. Voila! You have made Oreo truffles.

Enjoy!

8 oz.   Cream Cheese

40      Oreo Cookies

12 oz. Chocolate Chips

3 T    Shortening

In a blender, crush the Oreo cookies until finely ground. When ground, add the cream cheese and blend until incorporated. Form the mixture into balls and place on a non-stick baking mat or parchment paper. Place in the freezer for at least 30 minutes. 

Heat the chocolate chips and the shortening at intervals of 30 seconds until completely melted. I suggest melting a in tall cup to make it easier to dip the Oreo balls. Take the Oreo balls out of the freezer and stick toothpicks in the centers. Dip the Oreo balls into the chocolate, twirling to let excess chocolate drip off. Place back onto the silicon mat and let sit, or place in the refrigerator to speed up the process. These are great for sharing with friends, if they survive that long!

Hot Cocoa

As the winter season rounds the corner and the temperatures drop lower and lower, we begin to crave hot drinks to go with the cold weather. Hot Cocoa is one of the all time favorites for the kids, because who doesn't like chocolate? This is a simple recipe made for one which can very easily be multiplied or halved.

First, measure out the cocoa, sugar, and milk.

Whisk together the cocoa, sugar, and 2 tablespoons of milk over low heat until the sugar and cocoa dissolves. 

Make sure the cocoa mixes in well or it will be chunky when you add more milk.

Add the rest of the milk, taste test for sugar and add more if necessary. Heat it up so that it is hot, then add the vanilla and pour into cups. You are done! Unless of course, you are like me and want to add some marshmallows. 

Voilá! You are done, and it only to 5 minutes. This recipe is extremely easy to duplicate.

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1 to 2 tablespoons sugar (depending on how sweet you like it)
• Pinch of salt
• 1 cup milk or any combination of milk, half-and-half, or cream
• 1/4 teaspoon vanilla extract

preparation

Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.

If you like it frothy, blend it in the blender.

This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.