Easy Chocolate Fondue

Last Saturday, I went to a fondue party with ladies from my Mothers of Preschoolers group. Since I have a fondue pot, I was tasked with bringing some chocolate fondue. Well, I had never made chocolate fondue before so I had to figure out how to do it. Turns out, it really isn't that difficult. On the stovetop, a large batch takes less than 5 minutes.

I had quite a bit of leftover chocolate even though we had a pretty large turnout at the party. It got me to thinking about making fondue in smaller portions. If you have a smaller portion and eat it as a simple dessert (rather than a long, drawn out fondue event), you don't need the fondue pot.

So, I did a little experimenting with chocolate chips and cream in the microwave. It's a bit more hands-on since you have to stir every 30 seconds or so and keep checking it to make sure it doesn't boil over or burn. But, you don't have to clean out a pan and a fondue pot.

You can also add different flavorings -- extract, citrus zest, spices, or even wine. You could also make a large batch on the stovetop, divide into ramekins for serving, and then flavor each ramekin differently.

I love fondue with fresh berries -- especially blackberries -- but you can also dip pound cake, other fruits, pretzels, or whatever else strikes your fancy.

Easy Chocolate Fondue on the Stovetop

10 oz. bittersweet chocolate chips (I used Ghirardelli Bittersweet 60% Cacao)
1 cup heavy cream
Optional flavorings: vanilla extract, lemon zest, ground ginger, chili powder, or cabernet sauvignon

In a saucepan, heat the heavy cream to a boil. Remove from heat and stir in the chocolate chips until they are melted and the mixture is well blended together. Add optional flavorings to taste -- start small and then add more as needed. (I used one teaspoon of vanilla extract.) Transfer to a fondue pot and set to warm.


Easy Chocolate Fondue in the Microwave

5 - 7 Tablespoons chocolate chips
1/4 cup heavy cream
Optional flavorings: vanilla extract, lemon zest, ground ginger, chili powder, cabernet sauvignon, etc.

Put the chocolate chips and the cream in a ramekin. Put in the micowave for 30 seconds at 50% power. Remove and stir. Return to microwave in 30 second increments, stirring after each heating, until the chips are fully melted and the mixture is combined. Add optional flavoring to taste -- start with very small amounts and add more as needed.

Note: I made both white chocolate and bittersweet fondue this way. I discovered that it took more white chocolate chips to get a thick enough fondue to dip. Just add more chocolate chips until you get the thickness you prefer. The white chocolate was really good with blackberries. Yum!

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For other fancy food ideas, be sure to stop by Life as MOM on Thursday for Ultimate Recipe Swap.

Kale with Grape Tomatoes

When I was a kid, there was a field that we drove by on a regular basis. At certain times of the year, it would smell BAD. I seem to remember someone saying that they grew kale there. Kale? I didn't know what that was, but if it smelled like that, I knew I didn't want to eat it.

Well, I'm here to tell you that I've gotten over my childhood aversion to the mysterious vegetable that is kale. To be honest, I don't know if it truly was kale that they grew in the field because I haven't noticed that kale has much of a smell -- certainly not what I smelled in that field as a kid!

My current favorite way to eat kale is cooked in a little broth with some quartered grape tomatoes. I almost never buy prepared broth -- I always use water with Better than Bouillon. I love the stuff. It has wonderful flavor and comes in so many different varieties -- vegetable, chicken, turkey, beef, mushroom, PLUS certified vegan No Chicken and No Beef. I usually use chicken for this recipe, but you could certainly substitute vegetable or one of the certified vegan varieties if you follow a vegetarian or vegan diet.

Best of all, this recipe is super fast to make. It actually takes less time than cooking up some frozen vegetables, and I enjoy it so much more!


Kale with Grape Tomatoes

about 5 ounces kale, washed and cut (about 1/2 bag of Trader Joe's Kale)
olive oil
1/2 cup water plus 1/2 teaspoon Better than Bouillon soup base of your choice (vegetable, vegan, or chicken)
1/2 cup grape tomatoes, quartered
kosher salt, to taste if needed

Heat about 1 Tablespoon of olive oil in a skillet. Add the kale and stir. In a measuring cup, combine the water with soup base and stir to dissolve. Add the broth to the pan and cover with a lid. Cook over low heat for 4 minutes. Remove lid and add tomatoes. Cover and cook for an additional minute. Taste and add a small amount of Kosher salt if needed. Enjoy!

How to Make a Gingerbread Latte

I love coffee...specifically, I love Peet's Coffee. One of the great tragedies of living in Virginia is that there is not a Peet's Coffee in the entire state. Yes, I can purchase bags of their coffee beans at Target, but there is nothing quite like picking out fresh beans (in a variety of types / blends) and enjoying a fresh beverage in the store. Last month, my folks blessed us with a care package containing 2 pounds of my favorite beans -- Arabian Mocha Java. We were so excited because (1) it's Peet's Coffee and (2) we can't buy this type of bean at the grocery store. Thanks Mom & Dad!

I really, really love to prepare Peet's in my stovetop espresso maker. Most mornings, Brett prepares a regular cup of coffee for me while I get the girlies ready for school. (Isn't he a sweet man?) But, when I have the time, I love to make some espresso for a "fancy" drink. Honestly, it doesn't take long to use this maker, but you do have to pay attention to it until your espresso is ready. Otherwise, you can ruin your drink and your machine. On my multi-tasking mornings, this just doesn't work.

Earlier this month when my sister-in-law Rachelle was here, I broke out the espresso maker to make some fancy drinks for us. I also went a step further and made some Gingerbread Syrup. Oh my! It was so delicious that I had to share this recipe!

Gingerbread Syrup
This recipe was inspired by my Lime Ginger Ale Syrup. Instead of adding lime juice, I added some spices!

1 cup water
1 2-inch piece of ginger, peeled and cut into slices
1 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

Put the water and the ginger slices in a small saucepan and bring to a boil. Cover and remove from heat. Allow to steep for about 30 minutes. Strain infused ginger water into a 1-cup measuring cup. Add enough water to make a full cup. Clean out saucepan and return ginger water to the pan. Add sugar, stir to combine, and bring to a boil. Add cloves and cinnamon. Use a funnel to transfer to a clean, glass bottle with a lid. Allow to cool and then store in the refrigerator.


Gingerbread Latte

2 ounces (1/4 cup) hot espresso - you can follow this stovetop espresso tutorial
1 ounce (2 Tablespoons) Gingerbread Syrup
about 1/2 cup half-and-half, milk, or combination

While the espresso is being made on the stovetop, froth & steam your milk.** In a preheated mug, pour in the gingerbread syrup. If your syrup has been refrigerated, you may want to heat it up in the microwave for a bit. Add the hot espresso and stir to combine. Top with your steamed half-and-half or milk. Give it a gentle stir to combine. Enjoy!

**To make steamed milk, you need to froth the milk a little bit and then heat it up in the microwave. I use my Magic Bullet and blend the milk for about 15 seconds or so to froth it. Then, I remove the blade, and microwave the cup with the milk for about 45 seconds or until hot. The foam will develop when the milk is heated. You can also froth milk with something like this Aerolatte Milk Frother.

Lemon Gingersnap Freezer Pie

One of my all-time favorite desserts is Toffee Dream Pie. It's a simple freezer pie -- a quick no-bake crust filled with a creamy filling that you pop in the freezer. It's a great make-ahead dessert. When my sister's cookbook Not Your Mother's Make-Ahead and Freeze Cookbook came out last month, I heard some rave reviews for the Coconut Crunch Pie. After I read the recipe, I realized that the method was similar to Toffee Dream Pie. It got me thinking of other ways to use this freezer pie method. Trader Joe's provided further inspiration! A sample I had there last year showed me how delicious lemon and gingerbread can be together. When I saw their Triple Ginger Snap Cookies, I knew I had to try my hand at making a Lemon Gingersnap Freezer Pie. The result? Oh, the flavor is so delicious. If you want a creamier pie, allow it to thaw more. If you like an icier treat, let it thaw enough to slice it and enjoy.

Lemon Gingersnap Freezer Pie

1 1/4 cups gingersnap cookie crumbs
3 Tablespoons butter, melted
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
fresh lemon juice of one small lemon (about 2 Tablespoons)
zest of one lemon
about 1 cup coarsely crushed gingersnap cookies

1. In a small bowl, combine gingersnap cookie crumbs and the melted butter. Form the crust by patting this mixture into an 8-inch pie pan.
2. In a large mixing bowl (or in the bowl of your Kitchen Aid Mixer), whip the whipping cream until it begins to thicken. Gradually add the powdered sugar and then the lemon juice. Continue whipping until soft peaks form. By hand with a spatula, fold in the lemon zest and the coarsely crushed gingersnap cookies.
3. Spoon the lemon gingersnap whipped cream mixture into the gingersnap crust. Smooth the top with a spatula. 
4. Freeze until firm. Wrap with plastic wrap and keep in freezer until serving. (If keeping frozen longer than overnight, wrap pie in foil and place in a freezer bag.)
5. To serve, remove the pie from the freezer, unwrap, and allow it to thaw for about 10 minutes to make it easier to slice. For a creamier pie, allow it to thaw longer. Return leftovers to the freezer.

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For other pie recipes, be sure to stop by Ultimate Recipe Swap at Life as MOM on Thursday.

Soup Night with Freshly Baked Herbed Bread

Now that Fall is here, we have Soup Night at least once a week. Homemade Chicken Soup and Healthier Clam Chowder are two of our favorites and make it into the rotation pretty frequently. My family gets REALLY excited about Soup Night when I serve this freshly baked Herb Garlic Bread alongside it. 

Soup and bread can be a very economical meal. It costs me less than $1 to make two loaves of this delicious bread. As for the soup, I usually don't spend more than $5 for a batch. For our family, having a weekly Soup Night is a great way to help keep our grocery budget lower. However, to make homemade bread you do need to plan ahead since the dough takes about 3 hours to prepare.

Herb Garlic Bread
slightly adapted from Kitchen Aid Stand Mixer Recipe Booklet

1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/4 cup warm water
3 cups all-purpose flour (or half all-purpose and half white whole wheat flour)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fresh garlic, minced
1 teaspoon salt
3/4 cup cold water
1 egg
1 teaspoon water

In a Pyrex measuring cup, heat up 1/4 cup water in the microwave until warm. Add yeast and sugar, and stir to dissolve.

In a KitchenAid mixer bowl, combine flour (or flours) with basil, oregano, thyme, and salt with the dough hook attachment. Add the yeast mixture and the cold water and knead until the dough is smooth and elastic.

Place in a greased bowl, turn dough ball to coat with oil, and cover. Allow to rise at room temperature until about doubled in size, about 1 hour.

Remove all the air bubbles by punching the down dough on a lightly floured surface. Divide into two parts, and shape each loaf into a long 12-inch loaf. Place each loaf on a parchment lined pan with plenty of space in between. Make 3 shallow slits on a diagonal across the top of each loaf.

Combine the egg and teaspoon of water in a small bowl. Brush the top of the loaves. Spray some plastic wrap with nonstick spray or oil and lightly cover the loaves. Allow to rise until doubled in size again, about 1 hour.

Brush each loaf again with egg mixture. Bake at 450 degrees for 15-18 minutes or until golden brown. Cool loaves on wire racks.

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For other meal ideas that cost $10 or less, stop by Life as MOM for Ultimate Recipe Swap on Thursday. Also, VineSleuth Uncorked has a great ebook for Dinner & Wine for $20 or Less! Each of the recipes in the book can be made for about $5.

Lime Ginger Ale

When I was a little girl, part of me didn't mind having the stomach flu because it meant that my mom would let me have Ginger Ale. I loved the stuff. I've always known that ginger was good for soothing an upset tummy, but apparently it has even more health benefits! Just check out these Top Ten Benefits of Ginger.

Because we're not too fond of high-fructose corn syrup at our house, I don't buy soda very often. Now that I have my own SodaStream, I like to experiment making healthier beverages. This week, I thought I'd try making some ginger syrup to make my own Ginger Ale. I took inspiration from Amy Green's recipe for Homemade Ginger Ale and Jessica Fisher's Simple Syrup to make my version. I store it in a glass flask in the fridge, and combine with sparkling water when I'm ready to enjoy it.

Lime Ginger Ale

1 cup water
1/4 cup ginger root, peeled & sliced (about a 2-inch piece)
1 cup sugar
juice of one lime (about 2 Tablespoons)
sparkling water

In a small saucepan, combine water and ginger root. Bring to a boil, cover, and remove from heat. Allow to steep for about one hour. Strain the infusion, and discard the ginger slices. Rinse out the saucepan, and return the ginger infusion to the pan. Add sugar and stir to dissolve over medium heat. Bring to a boil. Remove from heat, and cool slightly. Add fresh lime juice and stir to combine. Cool and pour into a storage container. Store in fridge. To serve, combine sparkling water with a small amount of syrup to your desired taste.

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For other healthier recipes, be sure to check out Slightly Indulgent Tuesday at Simply Sugar and Gluten Free.

Quick Emergency Black Bean Chili

Growing up in California, I was prepared at a very early age for earthquakes. I felt a tremor here and there when I was young but didn't experience my first true emergency until high school when the Northridge earthquake hit. Eventhough there was damage to some of the homes in our neighborhood, our home was unscathed. We only had to live without water and power for about 24 hours. My father thought it was the greatest thing...just like the ol' days on the farm. I don't think we really had an "emergency" supply of food or anthing, but somehow we managed to eat leftovers/pantry supplies and used the grill to cook food.

Now that I live here in Virginia, I actually DO need to have some emergency food on hand. Just a couple of weeks after we moved here, Hurricane Irene hit, and a power pole on our street went down. We were without power for 5 days. In an all-electric house, that isn't much fun. No lights. No stove. No hot water. I was so thankful that I had picked up the very last camping stove at Walmart in the days before the hurricane hit. We were able to cook some food and heat water to clean the dishes.

In the year since the hurricane, we've lost power several times -- at least twice this summer. I've found myself scrambling to find something that I can cook on my campstove. This recipe is of the dump-it-in-the-pan and heat it variety. It's pretty healthy, and all the ingredients can be stored for emergencies.

Quick Emergency Black Bean Chili

1 can (15.25 oz) no-salt whole kernel sweet corn, drained
2 cans (15.5 oz) black beans, undrained
1 can (15 oz) diced tomatoes, undrained
1 cup water
3 - 4 Tablespoons homemade taco seasoning mix
tortilla chips

In a large saucepan, combine the canned ingredients and the water. Add taco seasoning mix, and adjust the amount according to your tastes. Simmer for about 25 minutes. Serve with tortilla chips.

If it's not an emergency and you actually have access to refrigerated ingredients, you can also top the chili with shredded cheese, sour cream, and avocado.

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For other healthier recipes, check out Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free. For "emergency" recipes, stop by Ultimate Recipe Swap at Life as MOM.

Chicken Scampi

If you're looking for a crowd-pleasing recipe, this is it. At least at our house, it is. My entire family loves this recipe for Chicken Scampi. Lucie calls it "the best dinner in the whole entire world!"

I was first introduced to this dish by my friend / former landlord Samantha. I'm listing the recipe as I received it from her. I don't always follow it to the letter. Honestly, I feel a little guilty using an entire stick of butter, so I usually only use 1/4 cup instead. I also might vary the amount of garlic (less) and green onions (more) depending on what I have on hand. Adjust those according to your tastes. It's a great dish to make when you've got company -- it's just as easy to make a double-batch as it is to make a single one. I nearly always serve it over egg noodles with steamed green beans on the side.

Chicken Scampi
Serves 4

1/2 cup butter
1/4 cup olive oil
1/4 cup green onion, sliced
1 Tablespoon minced garlic
juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons dried parsley
3 boneless, skinless chicken breasts
1/2 pound egg noodles, cooked according to package directions

Melt butter and oil in a large skillet. Add green onions and garlic, and saute. Add chicken and cook until chicken is done. Add lemon juice, salt, pepper, and parsley. Stir well. Serve over cooked egg noodles.

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For other crowd-pleasing recipes, check out Ultimate Recipe Swap at Life as MOM this Thursday.

Yummy Recipes and Homemade Vanilla Ice Cream

On Sunday, I decided to get busy in the kitchen and make some favorites for Brett's last night before he resumed to his law school classes. It was a lot of work, and dinner was on the table rather late, but oh was it good!

For dinner, we enjoyed Chile Enchiladas with my favorite Mexican Rice and black beans. I got this enchilada recipe from my sister, and it falls into the "Makes Me Happy" category. Honestly, this is one of my all-time favorite dinners. I don't usually make it very often since it takes a bit of time to assemble, but I enjoy each and every bite.

For dessert, we devoured homemade vanilla ice cream and Nectarine Pie with Almond Crumb Topping. I love this pie -- I think it is the almond topping really makes it so fabulous. I didn't have any whole or slivered almonds on hand so I substituted 1/2 cup of almond meal, and it worked perfectly. Brett said, "I should have a first day more often so that we get to have this pie!" and then he warned me not to eat all of the leftovers before he got home from class.

Of course, this pie also just screams for some homemade vanilla ice cream. I've played around with different recipes but this has become my go-to vanilla recipe. It makes a great base for any other add-ins, but it's perfect plain to accompany a fruit pie. Yum!

Homemade Vanilla Ice Cream

1 1/2 cups half-and-half
3/4 cup sugar
1 1/2 cups heavy cream
1 Tablespoon pure vanilla extract

In a large 4-cup Pyrex measuring cup, combine cold half-and-half with sugar and stir until combined. Add in the cold heavy cream and vanilla. Stir to combine well. Freeze according to your ice cream maker's instructions, transfer to a storage container and allow to harden for a couple of hours in the freezer.

Healthy Chia Oatmeal Bars

Have you heard of chia seeds? You know, like in, "Cha-Cha-Chia!" As a kid, I always thought it would be cool to have a Chia Pet. Who knew that the seeds for the Chia Pet are actually healthy for you? Maybe a lot of people know that, but I've just learned it recently. Apparently, chia seeds are considered a superfood. Just one tablespoon of chia has 3 grams of protein, nearly 3 grams of Omega-3 fatty acids, and 6 grams of fiber. So, when I was at Trader Joe's the other week, I threw a package of chia seeds in my cart. I wasn't exactly sure how I was going to use them, but the package said they were good in yogurt, smoothies, salads, and baked goods.

With the school year on the horizon, I'm already thinking about how I want to tackle back-to-school lunches and afterschool snacks. Usually, I let the girls enjoy a cereal bar after Ella gets home from school. Today I decided to try making a healthier, homemade bar with chia seeds. The result? It's a slightly sweet and dense bar that's perfect with a glass of milk. Ella said that they were "extra, extra good!" It's very different from the cereal bars and granola bars that she's used to, and she still liked it. Ella was actually thrilled that it had some honey instead of sugar. I'm happy to have a new and healthy afterschool snack that she enjoys!

Chia Oatmeal Bars
adapted from The Laptop Lunch User's Guide

3 cups old-fashioned oats
2/3 cup white whole-wheat flour (I use Trader Joe's)
1/4 cup chia seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup honey
1/3 cup coconut oil, in liquid form
1 egg, beaten
3 Tablespoons water
1 teaspoon vanilla

In a large bowl, combine the dry ingredients -- oats, flour, chia seeds, baking soda, salt, and cinnamon. In another bowl, combine the wet ingredients -- honey, coconut oil, egg, water and vanilla. Combine the wet ingredients with the dry and mix well. Transfer the mixture to a 9 x 13 inch pan lined with parchment paper and use a spatula to flatten. Bake at 350 degrees for about 12 - 15 minutes until light brown and firm.  Cool and cut into bars.

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For other healthier recipes, be sure to check out Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free. For other afterschool snack ideas, check out Ultimate Recipe Swap this Thursday at Life as MOM.

Veggie Pancakes

Ever since I was a kid, I've loved potato pancakes. It started in Kindergarten when we were studying Hanukkah, and we got to sample some latkes. I thought they were so good that when I went home I told my mom that I wanted to be Jewish so I could eat latkes!

Over the years, I've tried my hand at making a version of potato pancakes. When I bought Laptop Lunch boxes for the girls a couple of years ago, I tried the recipe for Potato Pancakes that came in the user's manual / recipe book. The girls really enjoyed them. The book suggested making some for dinner as a side dish and serving leftovers as lunch. I thought that was an interesting idea.

Recently, I thought about potato pancakes again when I saw this recipe for Zucchini Fritters on The Balanced Platter. I decided to try altering the Laptop Lunch recipe a bit to include some zucchini and carrots. They add some extra nutrition and beautiful color. I also threw in some herbs and Parmesan cheese too. The verdict? The girls loved this version too - especially when dipped in ketchup. If you plan on serving them in a lunch box, you might want to make smaller pancakes (about 2 Tablespoons of mixture) that will easily fit into your storage containers.

Veggie Pancakes

1 zucchini, grated (about 2 cups)
2 carrots, grated (about 1 cup)
1 potato, grated (about 1 cup)
1/c cup grated onion
3 eggs
1/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon Herbs de Provence (or other herb)
1/4 cup grated Parmesan cheese

1. Grate the zucchini, carrots, and potato and place in a colander. Squeeze to remove excess moisture.
2. In a bowl, combine eggs, whole wheat flour, salt and herb. Stir to combine well. 
3. Add grated vegetables and Parmesan cheese. Stir to combine well.
4. Spray a griddle with oil or non-stick spray. Scoop the mixture onto the griddle in 1/2 cup amounts. Flatten out each scoop into a "pancake" and cook about 3 - 4 minutes on each side.
5. Adjust seasoning if necessary. 

For other healthier recipes, be sure to check out Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free. For other back-to-school lunch ideas, check out Ultimate Recipe Swap at Life as MOM.

Cherry Garcia Ice Cream

On Saturday, I decided to mix up yet another batch of homemade ice cream. I made one of our favorites --  a homemade version of Ben & Jerry's Cherry Garcia.

Later in the evening, Brett got emergency alerts on his cell phone. Apparently, a tornado warning was in effect for our area. Last year, we lived through an earthquake (in Virginia!) and a hurricane. However, this was our first tornado warning. Since we don't have a basement (nor do any of our neighbors) and all of our rooms have windows, we just hunkered down in the hallway. What do you do during a tornado warning? Well, we ate Cherry Garcia ice cream. If the power went out, we didn't want this ice cream to go to waste! Thankfully, the storm passed without serious incident, but I think that I will always think of tornado warnings when I think of Cherry Garcia.

This recipe is an adaptation from one in the Ben & Jerry's Homemade Ice Cream & Dessert Book. Most of the recipes in this cookbook contain raw eggs. I just don't feel comfortable using raw eggs in my ice cream, so I adjusted it a little bit. I also added some cherry extract to bump up the cherry flavor a bit. Because I don't like chocolate getting stuck in my teeth, I used the "magic shell" technique as I did in my Toffee Dream Ice Cream instead of chocolate chunks. The result? Delicious.

Cherry Garcia Ice Cream, My Way
2 eggs*
1 1/2 cups half-and-half
3/4 cup sugar
1 1/2 cups heavy cream
2 teaspoons cherry extract (I used Watkins)
1 Tablespoon coconut oil
3 Tablespoons chocolate chips
1/4 cup fresh or frozen cherries (pitted, halved or quartered, and chilled)

1. In the bowl of a KitchenAid mixer, whisk the eggs until light and fluffy, about 1-2 minutes. They should become a pale yellow. 
2. In a saucepan over medium heat, warm the half-and-half and the sugar while stirring to dissolve the sugar. Once hot, drizzle about 1 cup of the half-and-half mixture into the eggs while whisking. This will temper the eggs. 
3. Slowly pour the egg mixture into the remaining hot half-and-half in the saucepan. Stir constantly over low heat until thickened. 
4. Pour the heavy cream into a 4-cup Pyrex measuring cup. Place a strainer on top and strain the cooked mixture into the heavy cream. Stir to combine. Add the cherry extract.
5. Cover and chill completely in the fridge for several hours.
6. Just before freezing the ice cream, prepare the chocolate by melting the chocolate chips in a microwave safe dish at 10-second increments until melted. Add the coconut oil, and stir to combine. Microwave if needed to melt completely. Allow to cool while you begin freezing the ice cream.
7. Freeze cherry ice cream base according to the machine manufacturer's directions. In the last few minutes of churning, add the cherries and chocolate "magic shell." Transfer to a storage container and freeze for a couple hours, if desired.

*Egg-Free Option: Of course, you don't need to use the eggs if you don't want to. It won't be quite as creamy, but it will still be delicious. Actually, Brett prefers it without the egg. The other bonus of the egg-free version is that it's faster to make. Just dissolve the sugar in the half-and-half. Add the heavy cream and cherry extract. You don't have to chill it as long as your ingredients are still pretty cold. Just put it in the ice cream machine right away, and add the cherry and chocolate in the last few minutes.

Homemade Toffee Dream Ice Cream

Ever since we bought our new Cuisinart Ice Cream Maker, we have really enjoyed trying out new flavors. Seriously, I'm going to have to start doing the 30 Day Shred again or crack open the Ripped in 30 DVD that my sister gave me. It will be far too easy to pack on the pounds when I make my own ice cream with this much frequency.

As my big sister Jessica shared, making your own ice cream can be affordable and healthier than the storebought options. You can control exactly what you put in it -- organic or lower-fat dairy as well natural sweeteners or sugar-free alternatives. For my family, homemade ice cream is a more afforable and convenient option. I'm able to buy the ingredients for usually less than $3 a batch, which is comparable to ice cream on sale. However, the homemade variety tastes so much better than storebought that we're satisfied with less. Also, it's easy to keep the ingredients on hand for a last-minute dessert. This saves me from spending more money on an additional shopping trip where I'd inevitably end up buying more items than I intended.

The ice cream recipe below tastes quite similar to my favorite dessert of all-time -- Toffee Dream. Mom only served Toffee Dream at the holidays, so we relished every single bite of it. This is a vanilla based ice cream with delicious bits of chocolate and toffee mixed in. Now, I'm not a huge fan of large chunks of chocolate in my ice cream. I just don't like it when the chocolate gets stuck in my teeth. But, after discovering a recipe for Homemade Magic Shell in the ebook Cooking 101 for Kids, I found my solution. Oh. So. Good.

Toffee Dream Ice Cream

3 Tablespoons semi-sweet chocolate chips
1 Tablespoon coconut oil
1/4 cup Heath Bits 'O Brickle Toffee Bits (sold in a bag in the baking aisle)
1 1/2 cups half-and-half
3/4 cup sugar
1 1/2 cups heavy cream
1 Tablespoon vanilla (or 1 1/2 teaspoons Watkins Double-Strength Vanilla)

1. Prepare the "magic shell" by melting the chocolate chips in a microwave safe dish at 10-second increments until melted. Add the coconut oil, and stir to combine. Microwave if needed to melt completely. Allow to cool while you prepare the rest of the ice cream.
2. Place the toffee bits in the freezer to cool.
3. In a large Pyrex measuring cup, combine the half-and-half and sugar. Stir until the sugar is completely dissolved. Add in the heavy cream and vanilla. Stir to combine completely.
4. Pour the ice cream base into your ice cream maker and freeze according to machine directions. A few minutes before the ice cream is ready, add the toffee bits, and slowly drizzle the homemade "magic shell" into the ice cream. It will harden and break into small bits of chocolate.
5. Transfer to a freezer container. You can eat it immediately if you like a softer ice cream, but it will melt quickly. I usually place it in the freezer for a couple of hours for it to "ripen."

Homemade Clam Chowder

Yum! I have always loved Clam Chowder. Because we don't eat out often, I rarely got to enjoy it until I learned to make my own from Family Feasts for $75 a Week by Mary Ostyn. This great resource has a recipe for Cheesy Corn and Potato Chowder and a suggestion for transforming it into Clam Chowder. I've adapted it slightly by omitting the bacon, swapping cornstarch for flour, and using half-and-half rather than a combo of heavy cream and milk. This change makes it a little bit healthier by reducing the fat calories and still keeping the creaminess. It is oh, so good. We love to have this for dinner with homebaked bread and butter.

Clam Chowder

2 Tablespoons olive oil
1/2 cup onion, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried parsley
1/2 - 1 teaspoon salt (depending on how salty your broth is)
1/2 teaspoon black pepper
3 Tablespoons cornstarch
4 cups chicken broth (I use Better than Bouillon & water)
4 medium potatoes, peeled and cubed
2 cans (6.5 oz) Snow's Minced Clams, drained
2 cups half-and-half
1 cup shredded cheddar cheese (we prefer Tillamook)

1. Heat olive oil in a large soup pot, and saute the onion and celery with the spices for about 3 minutes.
2. In a large Pyrex measuring cup, combine the cornstarch with the broth. Whisk this into the sauted vegetables in the large pot. Add the potatoes. Cook for about 15 minutes over medium-low heat. Stir occasionally.
3. Add the drained clams and the half-and-half. Simmer over low heat for another 10 minutes or until all the veggies are tender.
4. Add cheddar cheese, and stir until melted. Adjust seasonings if necessary. 

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For other healthier recipes, check out Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free. For other fish & seafood recipes, check out Ultimate Recipe Swap at Life as MOM this Thursday.

Party Time? Keep It Simple!

I love getting together with friends. With my husband in law school and one kid in elementary school, our lives are very busy during the school year, so we don't have parties that frequently. However, the summer is a whole 'nother story. Without studying or homework to be done, we have much more flexibility in our schedule. I'm hoping that we'll invite friends over for dinner often during the summer. We ALL love having guests in our home. Honestly, when Brett's law school friends come over, Lu and Ella think that the adults are there to see them!

I've learned that I enjoy get-togethers so much more when I keep the meal simple. Here are a few recipes that can either be made ahead of time or are just quick and simple.

For A Brunch or Shower: 

Quiche is a great dish for a brunch or a shower. You can make the day before and then reheat just before serving. This Broccoli Quiche is my go-to quiche these days since it is so budget-friendly, but my variation of Clark's Quiche is quite good too but a bit more pricey.

Who doesn't love a scone and a good cup of coffee? Apple Scones and Coconut Cranberry Scones are both quick and easy to make. They are amazing when they are fresh out of the oven.

For Grilling Out:

Grilling out makes my life so much easier. Brett handles the main dish, and I fix up the sides. Southwestern Chicken is a delicious main dish. Best of all, you can make the marinade ahead of time and freeze it with the chicken in ziptop bags until you need it. Usually, I like to serve it with a Caesar Salad (just romaine, Ken's Caesar dressing, and Parmesan cheese), a quick rice pilaf, and a veggie like one of these:

 Easy Rainbow Veggie Saute

Italian Zucchini - a great way to use any garden fresh zucchini you might have!

If you're looking for more party food inspiration, I highly recommend The Last Minute Party Girl by Erika Lenkert. It is such a great resource for party planning ideas and recipes. Also, for other "Party Food" recipes, be sure to check out Ultimate Recipe Swap at Life as MOM.

Mochanut Ice Cream

You may or may not know that I work from home part-time as a virtual assistant for bloggers. It just so happens that the majority of my clients are food bloggers. In the course of my work, I often get to drool over scrumptious looking food photos. In the past month or so, I've been drooling over ice cream photos for recipes like this Gingerbread Ice Cream, and this Coffee Coconut Ice Cream. Yummy!

As much as my family loves ice cream, I haven't really purchased it very frequently since we moved here to Virginia. Why? Well, I shop primarily at Trader Joe's and quite honestly, their ice cream prices are higher than I want to pay. So, I don't. Well, after reading so many posts about homemade ice cream, I just couldn't stop thinking about buying an ice cream maker. After obsessing about it for about a week or so, I finally used a gift card and a 20% off coupon from Bed Bath & Beyond and bought a Cuisinart Ice Cream, Yogurt & Sorbet Maker for about $25 out-of-pocket. (You can get it at Amazon for about the same price as with the coupon at BB&B.)

I'm really looking forward to using this machine for lots of reasons. First off, I have such fond memories of making ice cream as a child. I want my girls to have that experience too. So far, so good. They LOVE watching the machine work. On a budgetary level, I'm hoping that we can enjoy ice cream more frequently in a way that is kind to our pocketbook. Lastly, I'm also hoping that I'll be able to develop some "healthier" versions of ice cream by experimenting with different ingredients.

I've seen dairy-free Coconut Ice Cream in the freezer at TJ's and thought that might be interesting to try. Well, since I love coconut and chocolate together, I thought that I'd combine the two. And well, I love coffee so I decided to add some of that too. Guided by Amy's recipe for Chai Coconut Ice Cream and some recipes in the Cuisinart ice cream maker recipe book, I came up with this recipe for Mochanut Ice Cream. You know, mocha (for the Chocolate + Espresso) and nut (for the Coconut). Yum! It actually reminds me a lot of chocolate pudding...a frozen chocolate pudding.

Mochanut Ice Cream

1 can light coconut milk
1 teaspoon unflavored gelatin
1 cup sugar*
1/2 cup freshly brewed espresso -- I make it like this
3/4 cup dark chocolate cocoa powder, sifted (I used 1/2 cup dark cocoa powder, 1/4 cup regular)
1 can regular coconut milk (full-fat)
1 teaspoon pure vanilla extract

Pour the light coconut milk in a small saucepan. Sprinkle with gelatin and let it sit for several minutes to soften. Over medium heat, warm the light coconut milk until the gelatin dissolves. Add the espresso and sugar, and stir until the sugar is completely dissolved. Add the cocoa powder a little at a time and whisk to combine.

Pour the full fat coconut milk into to a blender. Add the contents of the saucepan and the vanilla extract. Blend until combined. Pour into a glass jar (or jars) and chill overnight. Freeze according to your ice cream maker's instructions. It took about 20 minutes in mine. Transfer to storage container and freeze for a couple of hours if you want harder ice cream.

*If you want to make it sugar free, try what Amy does in her Chai Coconut Ice Cream. I plan on trying it one day...I just haven't been able to find liquid stevia around here. It's on my to-do list, though.

Do you have a favorite homemade ice cream recipe? Please share it in the comments!
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For other dessert recipes, be sure to check out Ultimate Recipe Swap at LifeasMOM.
Disclosure: This post contains affiliate links.

Easy Rainbow Veggie Sauté

As a California girl, I love Trader Joe's. However, when I lived in California, the nearest one was a 30-minute drive, so I didn't shop there too often. Now that we live in Virginia, I have a TJ's just a 6-minute drive from my house. Yes, truly it was one of the benefits of moving here. Just about once a week, I pull a bag of TJ's potstickers out of the freezer to make a quick meal from my family. I usually pair it with rice or whole wheat couscous. However, that leaves our meal looking rather, well, brown. So, I usually add some veggies to the mix. Last night I pulled together this easy sauté with a rainbow of spring produce -- asparagus, tricolor bell peppers, carrots and celery. Not only was it yummy, but it made our meal look pretty too!

Easy Rainbow Veggie Sauté

2 Tablespoons butter or olive oil
1 clove garlic, minced
1 cup sliced carrots (about 4 carrots)
1 cup sliced celery (about 2 1/2 ribs)
1 cup asparagus, chopped into about 1-inch pieces (about 12 thin spears)*
1 cup tricolor pepper strips*
1/4 teaspoon salt
1/8 teaspoon pepper

* I used frozen grilled asparagus and tricolor pepper strips from Trader Joe's rather than fresh.

Melt butter in skillet. Add garlic and sauté for about a minute. Add carrots, celery, asparagus and pepper strips. Sauté until desired tenderness. If you use frozen vegetables, cook the fresh produce first and then add the frozen since it won't take as long to cook. Season with salt and pepper.

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Looking for healthy recipes? Check out Slightly Indulgent Tuesday at Simply Sugar & Gluten Free.

For other recipes using spring produce, be sure to check out Ultimate Recipe Swap at LifeasMOM.

Homemade Potato Chips

After an evening working out with Jillian, guess what I want to do? Sit down in front of the TV with a bottle of water and some potato chips. Yeah, I know that probably isn't the best course of action, but it truly is what I feel like doing. The big problem with that scenario is that I have very little self-control when it comes to an open bag of potato chips. I could probably eat the whole bag on my own. So, I've resisted the urge to buy them for the past few weeks. Instead, I've changed my post-workout snack to a Cara Cara navel orange. It's much healthier for me anyway.

However, I still really love potato chips! So, I thought that I'd try making some at home for when the potato chip craving hits. The beauty with making them myself is that I can control what they're made of AND how many I eat. After all, I gotta make them before I can eat them.

Using a mandoline slicer makes prepping the chips fast and easy. I got to try out the slicer that my dad bought for me at an in-grocery store infomercial-type presentation. (Thanks Dad!) Ideally, you want you slices to be about 1/16-inch thin to get a true potato chip feel. My slicer could only do about 1/8-inch so they did take longer to cook. However, they were still tasty! If you don't have a mandoline, you could try a potato peeler or just use a nice, sharp knife.

Homemade Potato Chips

1 Tablespoon (or less) olive oil
1 potato, peeled if desired
1/4 - 1/2 teaspoon salt
parchment paper

1. Slice your peeled (or washed and unpeeled) potato very thinly.
2. Pat the potato slices dry and then toss in a bowl with olive oil and salt. You may want to use your hands to make sure the olive oil gets distributed evenly. The slices have a tendency to stick together.
3. Cover a plate with parchment paper, and place the potato slices in an even layer without touching each other. If the slices touch, they will stick together.
4. Place in the microwave for about 3-8 minutes. Cook time will vary depending on the thickness of your slices and the wattage of your microwave oven. You'll need to experiment to find what works for you. Just watch them carefully, and add a minute or two of cook time as necessary. They will get a little more crisp once you remove them from the microwave. They can go from perfect to overcooked very quickly. BE CAREFUL when you remove the plate from the microwave from the oven -- it will be hot.

Don't like using the microwave? Try baking them in the oven on a parchment paper-lined cooking sheet. You'll have to experiment with the temperature and baking time.

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For other potato recipes, be sure to check out Ultimate Recipe Swap on Thursday at LifeasMOM.

Creamy Spinach and Leek Soup

I know spinach is good for you, and I enjoy eating it fresh or cooked. My children, however, do not. I can get them to eat a bit of it if I sneak it into The Best Lasagna in place of the zucchini, but that is about it. This week I tried my hand at sneaking it into soup on Valentine's Day. Although they were both very hesitant to eat "green soup," they both finished their bowls. After the way they both balked at eating it, I was surprised when Lucie managed to give it two thumbs up. I, for one, enjoyed it, as did my husband.


Creamy Spinach and Leek Soup

2 Tablespoons butter
1/2 cup onion, chopped
2 cups chopped leeks (they sell these frozen at Trader Joe's!)
2 cloves garlic, minced

8 ounces frozen chopped spinach (they sell this pesticide-free at Trader Joe's!)
3 teaspoons Better than Bouillon Chicken Base (or bouillon cubes)
2 cups water
1 teaspoon salt*
2 cups half-and-half

*you may want to decrease the amount of salt depending on the type of chicken base or bouillon you use.

In a large pot, melt butter. Add onion, leeks and garlic. Saute until soft. Add spinach, chicken base, water and salt (to taste). Simmer until spinach, onion and leeks are tender. Place in blender and blend until smooth. Rinse out the pot, and return blended mixture to pot. Add half-and-half and heat until warmed. Adjust seasonings if needed.

For more recipes using spinach or other greens, check out Ultimate Recipe Swap at LifeasMOM.

Coconut Cranberry Scones

Yesterday I got the disappointing news that not only does my law student husband have class on Valentine's evening but he has a review session as well. I wasn't expecting a date night, but I was hoping for our traditional special dinner at home as a family. That won't be happening this year. So, I guess I have to make the best of it and find other ways to celebrate throughout the day.

One way to celebrate is to make something special for breakfast. Normally, we don't do anything fancy around here for breakfast. A bowl of cereal, and we call it good. However, for birthdays and other occasions, I try to make a special treat. Sticky Buns and Apple Scones are favorites of ours. However, after reading the label on the sour cream (an ingredient in Apple Scones), I decided to try my hand at making my scone recipe a little bit healthier. In this recipe, I've substituted whole plain yogurt for sour cream (to drop the calories and fat content) and some almond meal for the regular flour (to bump up the protein content). I also took an idea from Amy Green's Mixed Berry Scones and replaced the butter with coconut oil. The result? A very yummy scone that can be ready in less than 30 minutes.

Coconut Cranberry Scones

1 1/2 cup all-purpose flour
1/2 cup almond meal (I get this at Trader Joe's)
1/3 cup sugar, plus extra for topping
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, in solid form
1/2 cup dried cranberries
1/2 cup plain whole milk yogurt
1 egg
1/2 teaspoon vanilla extract

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, almond meal, 1/3 cup sugar, baking powder, baking soda and salt. 
3. Add solid coconut oil and use your fingers to work it into the flour mixture. It should resemble coarse meal. Stir in dried cranberries.
4. In a small bowl, whisk together yogurt, egg and vanilla extract until smooth.
5. Using a fork, stir the wet ingredients into the dry ingredients until large dough clumps form. Use your hands to press the dough against the bowl into a ball until the dough comes together.
6. Place on a lightly floured surface and shape your dough. You've got a few options here. You can pat dough into an 8-inch circle about 3/4 inch thick, sprinkle with some sugar and cut into 8 triangles for large scones. For more child-size scones, divide dough into two smaller circles, sprinkle with sugar and cut each circle into 8 triangles to make 16 smaller scones. Or, you can try to cut dough into heart shapes for a festive Valentine's treat. (It doesn't hold the heart shape perfectly though as you can see above.)
7. Bake at 400 degrees for about 15 minutes. Cool for 5 minutes and serve warm or at room temperature.

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For other Valentine's Day recipes, be sure to check out Ultimate Recipe Swap at LifeasMOM.
For healthier recipes, check out Slightly Indulgent Tuesdays at SimplySugarandGlutenFree.