Blueberry Muffin Ice Cream

I like blueberry muffins. I like ice cream. When I saw this combo from How Sweet It Is, I was rather intrigued. Normally, I prefer my ice cream with chocolate or peanut butter or ideally both. This is my absolute favorite homemade chocolate ice cream followed by this cookie dough version. Still, this made its way to the first homemade ice cream I churned this summer. (I know I've been slow to the ice cream party this summer.)

This is a good ice cream. It's slightly more crystallized than other versions I've made. It's still fairly smooth despite the use of no eggs. It's worth making, if for no reason other than to have an excuse to eat ice cream for breakfast with your blueberry muffins.

Blueberry Muffin Ice Cream

1 batch of your favorite blueberry muffins
2 cups whole milk
1 1/2 Tbsp. cornstarch
3 Tbsp. cream cheese, softened to room temperature
1/2 tsp. sea salt
1/2 tsp. cinnamon
1 1/4 cups heavy cream
2/3 cups granulated sugar
2 Tbsp. light corn syrup
1 Tbsp. vanilla extract

In a small bowl, mix together 2 Tbsp. of the milk with the cornstarch, and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and cinnamon until smooth.

In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. Once it is at a rolling boil, boil for 4 minutes, stirring occasionally.

Remove from heat, and slowly whisk in the cornstarch mixture. Place back on heat, and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly.

Remove from heat, and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Chill using an ice bath around the bowl, and then chill overnight in the refrigerator.

The next day, pour the ice cream mixture into ice cream maker and churn according to the directions. When ice cream is nearly frozen, add 2 to 3 crumbled blueberry muffins. Once churned to your desired consistency, place in a freezer-safe container and fold in 2 to 3 more crumbled blueberry muffins using a large spatula. Freeze for at least 8 hours to set.

Mounds Trifle

Coconut is one of those things that people typically hate or love. My mom has always loved coconut. The bad news for her was that coconut rarely made an appearance in our food since no one else would touch it. (I've become more sophisticated and will now consume items containing coconut.) The good news for her was that she could have Almond Joy or Mounds candy bars untouched by other hands for weeks.

When I found a Mounds Layer Cake from Confessions of a Cookbook Queen, I knew I wanted to make it for my mom. I just had to find the right occasion. Her retirement party was the perfect place to debut the recipe since she would be able to enjoy it, and there would certainly be enough coconut lovers to consume the cake.

Here's the verdict: Made as a cake, this is incredibly challenging to cut and becomes a sticky mess. But, it received rave reviews (Like my mom saying if she knew how good it was going to be that she wouldn't have let it come to the party. Or my aunt sneaking the plate away to clean ... with her fingers). So, here's the recipe, but I'm converting it into trifle form for next time for easier serving and presentation.

(And I didn't snap pictures before the party. I'll work harder on pictures with posts in the future.)

Mounds Trifle
Cake
2 cups sugar
1 cup cocoa powder
1 3/4 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp. coconut extract
3/4 cup boiling water
Ganache1/2 cup chocolate chips
1/2 cup heavy cream
1/4 cup light corn syrup
Coconut Filling14 oz. bag sweetened, shredded coconut
1 can sweetened condensed milk
Frosting
1 cup salted butter, slightly softened
1/3 cup cream of coconut (look for this with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar

Preheat oven to 350°F.  Grease and flour two 9-inch round pans.  Line the bottom of the pans with parchment paper to ensure easy removal of the cakes.

Combine sugar, cocoa powder, flour, baking soda, baking powder and salt.  Add eggs, oil, buttermilk and coconut extract, and beat on medium speed for two minutes.  Scrape sides of bowl, and stir in boiling water.  Divide batter into cake pans (batter will be thin). Bake for 35 minutes or until tops spring back until lightly touched.  Allow cakes to cool in pans for about 5 minutes, and then remove to cooling racks to cool completely.

To prepare ganache, in a microwave safe bowl, combine chocolate chips and heavy cream.  Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth.  Stir in corn syrup, and refrigerate until cooled and thickened.

To prepare filling, in a large bowl, combine coconut and sweetened condensed milk.  Refrigerate until ready to use. 

To prepare frosting, beat butter, cream of coconut and heavy cream on medium speed until smooth.  With the mixer set on low, slowly add powdered sugar.  Once the powdered sugar is just barely mixed in, increase speed to high, and beat for one minute until fluffy.

To assemble trifle, use a large trifle bow. Break cake into bite-size pieces. Layer cake, and then sprinkle with coconut filling. Drizzle with ganache, and dollop on frosting. Continue to repeat layers, ending with ganache and a sprinkling of coconut filling.  Keep uneaten trifle stored in refrigerator.

PB & J Muffins

Sometimes nothing beats a good ol' fashioned pb & j sandwich. Right?

Wrong. PB & J Cupcakes always beat a pb & j sandwich. PB & J bars almost always beat a pb & j sandwich. And these muffins from Two Peas and Their Pod definitely are a more acceptable breakfast than eating your pb & j sandwich (that you packed for your lunch) before 9 a.m.

PB & J Muffins

1 2/3 cups flour
1/2 cup packed light brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup creamy peanut butter
1/3 cup canola oil
1 large egg
1 1/2 tsp. vanilla extract
1/2 cup strawberry jam or your favorite jam

Preheat the oven to 350°F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.

In a medium bowl, whisk together the milk, peanut butter, oil, egg and vanilla. Stir the wet ingredients into the dry ingredients and mix just until combined.

Scoop about 2 tablespoons of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam. Divide any remaining batter equally among the muffin cups.

Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. Makes 12 muffins.

Triple Chocolate Scones

Although I never ate scones growing up as a child, they now make regular appearances in our kitchen. When I saw this recipe from Brown Eyed Baker, I knew these scones would make an appearance.

These come together extremely fast since everything is tossed in a food processor. These are a chocolate breakfast at its best.

Triple Chocolate Scones

3 oz. milk chocolate, coarsely chopped
1/2 cup sugar
1/4 cup  cocoa powder
2 2/3 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter, cut into 1/2-inch cubes
6 oz. bittersweet chocolate, cut into chunks
1 egg
3/4 cup milk

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Combine the milk chocolate, sugar and cocoa powder in the bowl of a food processor. Pulse until the chocolate is finely ground, about 5 to 10 pulses.

Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to thoroughly combine. Add the butter pieces and pulse until the mixture resembles coarse sand, about 10 to 12 pulses. 

Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, and then add to the bowl. Pulse three or four times until the wet ingredients are incorporated but the dough has not formed a ball.

Turn the dough out onto a lightly floured work surface, and knead lightly a few times to bring the dough together. Divide the dough into three equal pieces. Gently pat each piece into a 5-inch circle, and then cut each circle into four quarters. Transfer the scones to the prepared baking sheet, and bake for 15 minutes or until they are well-risen and firm to the touch. Serve immediately. 

Leftovers can be stored in an airtight container (or wrapped in plastic wrap) at room temperature or in the refrigerator for up to 3 days. Wrapped scones can also be frozen and reheated as needed. Makes 12 scones.

Babka (Roll) Bread

While digging through my grandma's recipes, I cam across my great aunt's recipe for a cinnamon swirl bread. It sounded delicious, and it was. This makes a nice large loaf, perfect for toasting and slathering with butter.

Babka (Roll) Bread
1 cup plus 2 Tbsp. milk
2 1/2 tsp. yeast
2 eggs
2 Tbsp. butter, softened
1/2 tsp. vanilla
3 1/2 cups flour
2 Tbsp. sugar
1 tsp. salt

Filling
2 Tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
Topping
1 egg
1 Tbsp. water
1 Tbsp. butter, softened
2 Tbsp. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

Scald milk, and cool to about 115°F. Add yeast, and let stand 5 minutes. Beat together milk with eggs. Add butter and vanilla, and combine until well blended.

In separate bowl, combine flour, sugar and salt. Add dry ingredients to wet ingredients, and beat until a dough forms. Knead until a smooth dough forms. Cover, and let rise about 1 hour until doubled.

Roll dough into 10 x 20 x 1/2-inch thick rectangle. Combine filling ingredients, and spread evenly over dough leaving a 1-inch border on all sides. Roll dough tightly, and place in a greased bread pan.

Cover, and let rise until bread fills the pan nicely. Preheat oven to 350°F. Beat together egg and 1 Tbsp. water. Brush on top of bread loaf. Combine remaining topping ingredients, and spread evenly on top of the loaf. Bake 30 to 35 minutes until loaf is golden. Makes 1 large loaf.