American cuisine

Two Ingredient Ice Cream

So, I sorta outdid myself here.
Yes, I’m patting myself on the back.
No, I don’t think that’s odd.
I made ice cream. From two ingredients. Without an ice cream machine.
I’ve seen Shelly mention that you can make ice cream from a pint of cream and a can of condensed milk, but when I went to my pantry I was out of condensed milk. Sad face!
What I did have, however, was a can of  dulce de leche.
Um, dulce de leche is just cooked sweetened condensed milk, right?
Let the experimenting begin!

Buffalo Blue Cheese Fries


Tell me this doesn’t just SCREAM “GAME DAY!!!!” I mean everyone serves some sort of buffalo dish for game day: buffalo wings, buffalo chicken dip, buffalo chicken pizza, buffalo chicken quesadillas… and now THESE little bites of goodness.

You’re man-friends will love you. Hubs couldn’t even speak, he was shoveling these in his face so fast!

Blondie Ice Cream Sandwiches

So anyway, eating ice cream sandwiches in the fall is sort of the equivalent to wearing Uggs with shorts.  Except it works.
Trust me on this.
Ice cream is always in season.

Plus this ice cream is sandwiched between two buttery blondie bars and filled with Reese’s Peanut Butter Cups.
It’s a wonderful world.

Roasted Butternut Squash Panzanella

Panzanella (Italian bread salad) is traditionally a summertime dish made with ripe tomatoes, but the premise of stale bread tossed with dressing and seasonal vegetables can be translated to any time of year. Here, roasted squash, toasted bread cubes, walnuts, and dried cranberries are coated with a roasted-garlic-and-shallot balsamic dressing for a wintry spin. Serve this hearty bread salad underneath a whole roasted chicken to sop up all the juices from the bird.

Ultra Creamy Spinach and Mushroom Lasagne

Mushrooms can be chopped with a knife. Alternatively, break them with your fingertips, or pulse them in a food processor. They should be chopped until no pieces larger than 1/4-inch remain.

Red Velvet Cheesecake

The red velvet is sweet, with that slight tang from the buttermilk.  It’s so hard to describe that flavor.  But it was rich, and moist!  The crumb was absolutely perfect; spongy and tight.  It was really fluffy too.  And the cheesecake…  Cheesecakes always seemed daunting and scary.  This one didn’t even crack or bubble!  It set perfectly.  The flavor was rich, and decadent, just as cheesecake should be.  Oh, it was so good!  And the frosting, was perfect as well.  It wasn’t overly sweet, but it was smooth, and delicious.  This truly was a match made in heaven!

Peanut Butter Pretzel Bars

No way are you sick of cookie bars.
They’re totally delicious, totally easy and completely versatile.

Like, would a cake let you put chocolate chip cookies and pretzel nuggets in it?
Hmmm, don’t answer that.  Idea logged.

Anyway, cookie bars are pretty chill.
Ooh, yuck.  I can’t believe I just said that.
What I MEAN is, they are all easy-breezy-I-don’t-care-what-you-add-to-me-because-I-will-work-and-be-delicious-no-matter-what.

So yeah.  I make a lot of bar desserts.
They make me happy.
And since you ARE my peeps, I’m thinking they make you happy too.

Itty Bitty Nutella Cakes

These are hilariously, deliciously, unbelievably, shockingly, crazily easy to make.

Emphasis on hilariously and deliciously.

It basically tastes like…well, an itty bitty Nutella cake!

And here’s the great part: you can make a whole bunch ahead of time and store them in an airtight container in the freezer. It only takes a few minutes for them to thaw, and they taste yummy cold.

You can also use jarred lemon curd.

Or a combo of jam and curd.

Just be sure to freeze them before spreading the Cool Whip on, or you’ll have a messy mess.

The jam version can get a little sweet

So when in doubt…stick to Nutella!

Have fun with these, guys. They’re fun for kiddo birthday parties or just for a quick after-dinner treat. The Nutella catapults them into…well, into Nutella Land. And that, as we know, is a wonderful land to visit.

Basic Caramel Sauce

Some recipes make caramel seem intimidating by using thermometers and special water tests for doneness, but it really is just a matter of using your eyes to judge. When the sugar and water turn a, well, caramel color, you know it’s ready! Drizzle the caramel over ice cream, poached pears, apple strudel, or pie.

Nutella Hot Chocolate

All is right in the world when you drink this little concoction of mine.
It will be sure to warm your belly and add cellulite to your hips. Gotta love the Holidays.
My jeans are already getting too tight, but that did not stop me from drinking this whole glass of Nutella Hot Chocolate with homemade whipped cream.
I hope you guys are still not buying the pre-made “whipped topping”. Please tell me your not. Homemade whipped cream takes like 2 minutes to make and tastes FAR superior to anything that comes from a tub or aerosol can. Oh, and it is a million times cheaper!
I hope you enjoy this heavenly beverage!

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