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Search Results for: ice cream

nutella ice cream with almonds

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As much as I enjoy chocolate, I can’t eat plain old chocolate ice cream.  I need add-ins, like roasted nuts or coffee or chocolate chips.  The combination of this chocolate ice cream with nutella (yum!) and roasted almonds is divine.  This is an easy recipe, perfect for those nervous about making ice cream with eggs, like me.  I am determined to try that one of these days, but for now, the simplicity of this creamy concoction will do just fine.  This is the perfect dessert to end a meal, even my parents agree.

Nutella Ice Cream with Almonds

3 cups whipping cream
1 300 mL can sweetened condensed milk
4 TB cocoa
4 TB nutella
1 cup roasted almonds, coarsely chopped

Whip together the first four ingredients until everything is well incorporated.  Place in the chilled canister and follow the directions of your ice cream machine.  5 minutes before your ice cream is ready, add in the roasted almonds.  Chill for a couple of hours and enjoy every heavenly bite.

mint chocolate chip ice cream

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A couple weeks ago, we went to sin city and had a fabulous few days there.  It was a nice break and we enjoyed some quality family time.  On our last day there, we stopped for some mint chocolate chip ice cream. It was the worst mint ice cream I have ever had!  When we got home, I was happy to find some cream in the fridge and found my easy recipe for one of our favorite flavours. 

Mint Chocolate Chip Ice Cream
1 cup milk
2/3 cup sugar
2 cups cream
1 tsp vanilla
1.5 tsp mint extract
3 drops green food coloring
1/2 cup mini chocolate chips

Dissolve the sugar in the milk.  Add the rest of the ingredients (except the chocolate chips) and chill the mixture for an hour.  Follow the directions of your ice cream maker.  Add the chocolate chips in the last ten minutes.  Enjoy!

Cream of Mushroom Soup

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It’s soup season! This cream of mushroom soup is a great one to enjoy with chunks of meaty mushrooms and a flavourful broth.

Cream of Mushroom Soup

With the snowfall over the weekend, it is clear that it is soup season. One of my favourite soups has to be cream of mushroom. The meatiness of the mushrooms plays a big part of that. So does the creamy broth and the simplicity of it all.

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Rose-Glazed Sour Cream Bundt Cake

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Rose-flavoured glaze takes this plain sour cream bundt to a whole new level.
Pretty and tasty with the addition of rose petals, this rose glazed bundt is a stunner.

Rose Glazed Bundt

My go-to cake is definitely the sour cream cake. It’s great plain or with icing and is requested around here often. I’ve used it for cakes, cupcakes and even cake pops.  For my mother-in-law’s birthday, I wanted to take the cake up a notch. What better way than with  a flavour filled glaze.

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Indian-Spiced Turkey on Pita Crisp

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These crispy pitas are topped with chunks of indian-spiced turkey with a dollop of creamy mint chutney. There is lots of flavour in this perfect little bite.

Indian-Spiced Turkey On Pita Crisp

Disclaimer – This post has been sponsored by Canadian Turkey. The recipe, thoughts and opinions are all my own. 

If I had to choose a favourite course, it would be appetizers. I enjoy making them and I definitely enjoy devouring them. Serve me a meal of appetizers and I’m a happy girl.  The key to a great appy is that there needs to be a lot of flavour in that tiny bite. This recipe with indian-spiced turkey fits the bill!

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Pumpkin Cake with Cream Cheese Frosting

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This pumpkin cake with all it’s spices is warming and comforting, topped with a luscious cream cheese frosting. Perfect for Fall.

Snow. Loads of snow. This is what we dealt with yesterday. Fall was enjoyed for just a minute before the snow bombarded us. I couldn’t believe the pile of snow that greeted us in the morning. When the white stuff started coming down again, I closed my blinds, ignoring what was going on outside.

Pumpkin Cake

It was definitely a day to bake and this pumpkin cake has become a favourite. Q has already requested it for his birthday which is over a month away.

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creamy coconut cassava with chicken (mogo)

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One of my favourite East African meals to eat is Mogo. It’s a chicken or
beef dish with cassava in a creamy sauce. It’s pure comfort food but
also a great way to feed a crowd.

There are so many different ways to make this – with creamed coconut or
coconut milk, chunky or blended… This is my family’s version, the way I
grew up eating it.

Top this off with some cilantro and crushed up potato chips, a drizzle
of tamarind chutney, and you’ve got yourself a delicious dinner.

Creamy Coconut Cassava with Chicken (Mogo)

1 lb chicken, cut into pieces or cubes
2 tsp ginger
salt
2 1/2 cups water

800 g cassava, cut into cubes (2 small packages)
3 1/2 cups water
2 tomatoes, chopped
salt
1 150g box of creamed coconut
1/4 tsp turmeric
1/2 tsp garlic
1 tsp cumin powder
cilantro

Cook chicken with ginger and salt until the chicken is cooked.
Boil cassava with tomatoes and salt and cook until the cassava is fork tender.  Add the cooked chicken along with the liquid, the coconut and spices and cook for about half an hour. Add a handful of chopped cilantro and stir it into creamy mixture. Serve topped with cilantro and tamarind chutney.