DIY Gift: Homemade Ice Cream

Here's a simple and easy DIY idea for a summery gift everyone is bound to love: homemade ice cream in a jar.  All you need are some supplies that are probably already in your cupboard: a mason jar, a small square of fabric, some ribbon or twine, a tag, and a freshly mixed batch of your favorite ice cream.

Make the ice cream according to the directions and then pour the soft-serve-staged goodness into a clean, empty mason jar.  Put the jar in the freezer for 2-3 hours to allow the ice cream to ripen, or freeze completely.  When you're in need of a gift you can pull it out, place a square of fabric between the lid and the ring, and finish it off with the twine and a tag.  Or, you can always just grab a spoon and help yourself...

Here are some amazing ice cream recipes:

• Strawberry Ice Cream (as pictured above)


• Salted Butter Caramel Ice Cream


• Mixed Berries Sorbet


• Toasted Marshmallow Ice Cream


• Mango Ginger Frozen Yogurt

What are your favorite frozen treats to make for summer?  

 

Baking Day: German Chocolate Cake

When it comes to birthdays I am a die-hard fan of the birthday cake.  It's tradition and we have to make one from scratch for every birthday (they're so good).  My husband, Craig, is a big fan of coconut so when I asked him what kind of cake he wanted this year I wasn't at all surprised when he said German Chocolate Cake.  After the craziest Tuesday, and a Wednesday that took a close second, I finally was able to finish his cake on Thursday, two days after his birthday.  So sad, right?  I felt awful.  Thankfully, it was worth the wait. 

We tried this version from the Bridge Street Bakery in Vermont.  Instead of three layers I opted for two just to make things a little bit simpler.  I think it still has a stunning presentation.

Here's an interesting bit of information about German Chocolate Cake: it's not actually German.  In 1852 an employee of Baker's Chocolate Company, Sam German, created a new type of dark baking chocolate.  The company named the chocolate "German's Sweet Chocolate" in his honor.  Then, in 1957, a Texan housewife sent the recipe for a chocolate cake she had made using this chocolate in to a local newspaper, calling it "German's Chocolate Cake."  It was an instant success.  Since then, the possessive has been dropped but it's still a popular recipe today.

It's really rich and decadent and Craig loved it.  I think it'll be on the menu again next November.  Personally, I always choose carrot cake for my birthdays.  What's your favorite?

Baking Day: Blackberry Turnovers

Hello, again, my dears.  How was your weekend?  What did you do?  I had too much fun reading through my new canning book searching for tasty recipes to try and shopping for goods at the farmers market.  The canning adventures are still underway, but I'll be sharing the results of my first few experiences later this week.

I also wanted to share the recipe for the treat I made my for my brother-in-law's birthday with you.  I opted to make blackberry turnovers because I know he's a fan of berries.  Plus, they seemed a little easier to pack, ship and share than a traditional cake (or even cupcakes) would have been. 

I made them by combining and altering little bits of two recipes: this filling and the crust noted below.  The only changes I made were to the filling, which went a little something like this:

Blackberry Turnovers

• 3 c. blackberries


• 2 tablespoons plus 1 teaspoon all purpouse flour


• 1/4 teaspoon cinnamon


• 8 tablespoons sugar


• This pastry dough


• 2 tablespoons milk

I followed all other instructions as written and was really pleased with the result.  The dough is a little bit sticky, but bakes up light and crispy. Plus, all this berry and pastry baking made my house feel and smell like fall, which I love.

What are your favorite things to bake in the fall?  What smells do you like to fill your home?

Baking Day: Blueberry Lavender Muffins

I have a confession to make: I eat breakfast for dinner all. the. time.  Perhaps as often as once a week.  I love all things breakfast (I'm talking real breakfast here, not a bowl of frosted flakes) and it's just so easy to throw together and tastes so delicious that I find myself cooking Brinner all the time.  This week was no different.  On the menu: blueberry muffins.

I'm warning you in advance: these things are highly addicting.  You won't be able to eat just one.  I've adapted the recipe slightly from one found in Gourmet.

Blueberry Lavender Muffins

• 1 1/2 cups all-purpose flour


• 3/4 cup lavender sugar


• 1 1/2 teaspoons baking powder


• 3/4 teaspoon salt


• 3/4 stick (6 tablespoons) unsalted butter, melted
  
  


• 1/3 cup plus 2 tablespoons milk


• 1 egg plus 1 yolk


• 3/4 teaspoon vanilla


• 2 cups blueberries, fresh or frozen


• TOPPING:


• 
  
  • 3 tablespoons cold unsalted butter, diced
  
  
  • 1/2 cup all purpose flour
  
  
  • 3 1/2 tablespoons lavender sugar
  
  
  
  

Preheat oven to 375*F.  Prepare muffin pans.

Prepare topping:

• Using your finger tips, rub 3 tablespoons diced cold unsalted butter into 1/2 cup all purpose flour and 3 1/2 tablespoons lavender sugar until pea-sized crumbs form.  Set aside.

Prepare muffins:

• Whisk together flour, lavender sugar, baking powder and salt in a medium bowl.  Set aside.


• In a separate bowl, mix melted butter, milk, egg, yolk and vanilla.  Pour wet ingredients into reserved dry ingredients and stir just until combined (don't over mix).  


• Fold in blueberries.


• Divide evenly among 10 muffin cups.  Sprinkle with crumb topping.


• Bake until golden and a toothpick comes out clean, 18-20 minutes.


• Cool 15 minutes before removing from pans. 

{images by me}