Peanut Butter Ice Cream with Hot Fudge Sauce

This ice cream is extremely rich and loaded with natural peanut butter. It pairs perfectly with the hot fudge topping, or can be served over rich chocolate cake.

Peanut Butter Ice Cream
3/4 cup brown sugar
1 cup natural peanut butter (I used Adams Natural creamy, but you can make your own)
2 cups heavy cream
1 cup milk
1 - 2 Tbsp lecithin* (optional)

Mix brown sugar and peanut butter on high speed until smooth. Add cream, milk and lecithin* and continue to mix on medium speed until blended. Pour in ice cream maker and follow manufacturer's instructions.

*I found that this particular ice cream, due to the high content of butter fat and peanut oil, needs an emulsifier such as lecithin to help suspend the fat and keep it from separating from the liquid. You don't have to use lecithin, but it will improve the texture of the ice cream.

Hot Fudge Sauce
From Smitten Kitchen
Adapted from Silver Palate Cookbook

Yields 2 1/2 cups

This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.

4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)

Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.

Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.

Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

Blackberry Rhubarb Trifle

I'm a fan of trifle, especially with plenty of cream sherry. I had a bunch of blackberries and some rhubarb in my fridge, so I decided to use them in trifle for a party we had the other night, and it seemed to go over well. I loved it!

One Lemon Pound Cake (You can buy one, or I used this recipe.)

Custard
3/4 cup white sugar
3 Tbsp Corn Starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
In a saucepan, combine the sugar, corn starch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Rhubarb Sauce
4 cups rhubarb, chopped
3 Tbsp unsalted butter
1/3 cup sugar
Cook over high heat in a skillet until tender.

Whipped Cream
1 pint heavy cream
Sugar to taste
1 tsp vanilla (optional)
Whip until fluffy

One Quart Fresh Blackberries
Cream Sherry

Chill all components first. Slice the cake and begin layers with cake, sprinkle generously with cream sherry, then spread with rhubarb sauce, top with custard and blackberries and finally whipped cream. Continue layering until ingredients are gone or you reach the top of your trifle bowl. Top with blackberries (which I forgot to do in this photo).

Nectarine, Strawberries & Cream Crumble Bars

This is my own recipe. It combines nectarines, strawberries, and almond flavor with a rich, creamy sauce and browned, sweet butter crust. I usually prefer fresh nectarine and strawberry pie to a baked dessert like this, but I cannot resist hot, buttery, crumbly desserts once in a while... especially topped with vanilla ice cream.

Mix together in a big bowl until crumbly:
1 cup brown sugar
1 cup whole wheat flour
2 cups all purpose unbleached flour
1 1/4 cups butter
1/4 tsp salt

Press half of the crumble mixture into a 9" x 13" baking pan. Bake at 375ºF for 15 minutes.

In a large bowl, combine:
3 cups sliced fresh nectarines (no skin)
1 cup sliced fresh strawberries
3 Tbsp corn starch
1/2 cup sugar
1 tsp almond extract
1/2 cup sweetened condensed milk

Top baked crumble with fruit mixture. Sprinkle the remaining crumble over the fruit. Bake at 375ºF for 45 minutes. Serve warm with vanilla ice cream.



Hint: Blanch nectarines in boiling water for 30 seconds, and the skins will slip right off!

Chunky Mudslide Toffee Nut Ice Milk/Cream

I spent a couple of hours in the hot sun pulling weeds from my yard and garden today. This has become a daily ritual and is a never-ending chore. In a way, it's sort of relaxing. I feel like I'm hunting for truffles in the forest. But temperatures have reached 80ºF now, and by the time the sun blazes down, I'm ready to eat something frozen. Ice cream is an good dessert to experiment with. The possible flavors are endless, and it's easy to get creative without a huge disaster. This is one of my throw-in-what-I-had concoctions which turned out delicious.

Chunky Mudslide Toffee Nut Ice Milk/Cream

2 1/2 cups milk (or 3/4 cup milk and 1 3/4 cups cream)
3/4 cup Kahlua Mudslide Mix (non-alcoholic)
2 Tbsp Fresh ground coffee granules
2 Tbsp unsweetened cocoa powder
1/4 cup chopped macadamia nuts
1/4 cup chopped butterscotch morsels
1/4 cup toffee bits

Whisk first four ingredients together until combined. Place in ice cream freezer and process until partially frozen. Add other ingredients and continue to process until frozen. Serve with Kahlua pored over top (optional)

Peanut Buddies

When I was little, my mom made "Peanut Buddies" and I used the recipe many times when my kids were young. It involves oats and is delicious, but for this particular recipe I tried a new version, using a recipe from Toll House, but tweaking it a bit. The way these are disappearing, I'd say it was a success. I've got to admit that peanut butter and chocolate are on the top of my list of happy foods.

Peanut Buddies
1 cup natural chunky peanut butter (such as Adam's brand)
1/2 cup unsalted butter
1 1/2 cups brown sugar
3 eggs
2 tsp vanilla
1 cup all-purpose flour
1/4 tsp salt
1 3/4 cups semi-sweet chocolate chips (divided)

Preheat oven to 350ºF

Beat peanut butter and butter in a large bowl until smooth. Beat in sugar, eggs, and vanilla. Add flour, salt and 3/4 cup chocolate chips.

Spread in an ungreased 13 x 9" baking pan and bake for 25 - 30 minutes until lightly browned around the edges. Sprinkle with 1 cup chocolate chips, allow to melt, then spread evenly over the surface. Cool, cut in small squares, and serve.

Triple Chocolate Cupcakes with Berry Icing

I sometimes like to just start making cake, using basic portions from various other recipes, and see what comes of it. This turned out dense and delicious and amazing. It rose beautifully and was a wonderful texture. It's times like this that I'm glad I have a blog to keep track of my recipes! I'll be making this cake again for sure.

Triple Chocolate Cupcakes

First Ingredients:
1 1/2 cubes of butter (2/3 cups), softened
3 eggs
1 1/2 cups sugar
4 oz melted 100% cocoa chocolate bar (cooled)
2 1/2 tsp vanilla
1 1/2 cups buttermilk

Second Ingredients:
2 cups white, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (unsweetened)
1 1/2 cups milk chocolate chips


Preheat oven to 350ºF. Combine First Ingredients in order, beating constantly until smooth. Combine Second Ingredients in a bowl, then add to first ingredients. Mix until smooth. Fill muffin tins to 3/4 full. Bake mini cupcakes for 13 minutes or until done. Bake full sized cupcakes for 35 minutes or until done. Frost with Berry Frosting which is found here. The recipe for berry frosting calls for strawberry preserves, but you can use any kind of berry preserves you like.

Dave's Banana-Filled Birthday Cake

Dave has been having this cake for his birthday ever since he was a kid. Of course, I've updated and improved the recipe over the 23 years we've been married, so it's not exactly the cake his mom used to make ... but don't tell him that ;). It's a sort of Boston Cream Pie, only with slices of bananas in the middle.

Banana-Filled Birthday Cake

Cake:
3 cups flour
2 cups sugar
3 tsp baking powder
1/2 tsp salt
2 cups of butter, softened
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
6 eggs

Combine all ingredients in a bowl but eggs. Beat with electric mixer until smooth. Beat in one egg at a time. Pour batter into greased 10inch tube pan. Bake at 350ºF for 1 hour 15 minutes or until done.


Filling:
1 1/5 cups confectioner's sugar
1/2 cup flour
1 cup milk
3/4 cup salted butter
2 tsp vanilla
3 - 4 bananas

Combine sugar and flour in a small sauce pan. Gradually add milk and stir until smooth. Cook, stirring constantly until thick. Place in a bowl and chill for one hour. Add butter, one tablespoon at a time while beating. Add vanilla. Save bananas for final assembly.


Fudge Frosting:
1 1/4 cups sugar
1 cup cream
5 oz unsweetened chocolate
1/2 cup unsalted butter
1 tsp vanilla

Combine the sugar and cream in a small saucepan and bring to a boil over medium heat. Simmer for 6 minutes. Add the butter and chocolate until melted. Remove from heat and add vanilla. Place in refrigerator and completely cool (at least 2 hours), stirring occasionally while cooling.


Assembly:
Split the cake horizontally, lengthwise and spread the filling over the bottom half. Top with bananas. Replace the top half of the cake and frost with fudge frosting.