Chocolate Blueberry Ice Cream

/
Chocolate Blueberry Ice Cream

chocolate blueberry ice cream

I find the attitudes towards winter and summer interesting. 40 degrees in the middle of winter is equivalent to a summer heat wave, where people start wearing shorts and sandals and children want to eat ice cream and go swimming (I kid you not, just drive by a school and you will understand what I mean). 40 degrees in the middle of summer is equivalent to a bad case of frostbite. All I want to wear is my winter coat and snow pants and snuggle up to the fireplace and cry.

Today it was a whopping 35 degrees F. From the frigid, ice cold, people-start-hibernating-like-bears temperatures North Dakota has been experiencing all week, this was a very welcome change. It felt like the middle of spring.

chocolate blueberry ice cream

Scarves and mittens (even coats!) suddenly became scarce. I didn't wear pants. I drove around with my windows down because it was so warm. And I made ice cream. Because when it is the middle of winter and it suddenly feels like summer, this is what you should do.

Perspective is everything.

chocolate blueberry ice cream

This chocolate blueberry ice cream is soft and oh so creamy. When the rich chocolate base is combined with the blueberries something magical happens. These aren't just frozen blueberries added to chocolate ice cream; the blueberry juices penetrate the ice cream creating a blueberry infusion. The ice cream is littered with pieces of blueberry. If you are wary of this flavor combination, you will miss out. I guarantee it.

Also, if you are still in need of some last minute Valentine's Day ideas for Monday (or the weekend), I have selected a few ideas for you!

1. Quick Chocolate Cake
2. Vanilla Rum Soaked French Toast
3. Chocolate Truffles
4. 30 Second Sangria
5. Zuppa Toscana
6. Chocolate Espresso Pots de Creme

Read More

Peppermint Ice Cream

/
Peppermint Ice Cream

peppermint ice cream

I've decided we all get a free pass until the new year. Since I discovered that it is impossible for me to eat healthy with all this holiday baking lying around, I am releasing myself (and you) from guilt. No more feeling guilty about sneaking an extra cookie. No more regret over a smuggled chocolate or two. And certainly no more shame over taking an extra scoop of ice cream (especially if its peppermint).

Perhaps I am just the one that needs a free pass (or possibly a bit of self control). Though I don't think two more days of gluttony would do anyone much harm at this point, right?

peppermint ice cream

As my sister put it this morning through a mouthful of puppy chow, "I am going to eat all of this anyway. I might as well get it over with now so I can finally move on."

Truer words have never been spoken.

So I say eat the rest of the holiday goodies. Share them with friends. Neighbors. The office. Let's banish (or devour) the sweets from our homes so we can start off the new year right (you know, without a sugar high and mild case of diabetes).

peppermint ice cream

This peppermint ice cream is thick and creamy. It is made using the same method as French vanilla, rendering it smooth and absolutely divine. Candy canes are mixed into the ice cream, which add a unique texture and little peppermint flavor pockets to each and every bite. If you want a little extra crunch, feel free to add a sprinkling of crushed candy canes to the top just before serving. Make this for the holidays, make this for New Year's, or you could just make it all for yourself.

Read More

Gingerbread Cheesecake

/
Gingerbread Cheesecake

gingerbread cheesecake

I never want to eat again.

I don't want to eat food, make food, or look at it. If I see one more dirty dish, I might just cry. This is a lie and I'm sure I will take it all back tomorrow (though I am very serious about the dishes bit). After spending most of a week feasting and spending endless hours in the kitchen, I'm exhausted. The holiday season has taken its toll on me, as evidenced by my sore feet and expanding waistline. There is no other time in the year where I would consider a bowl of puppy chow and a few sugar cookies a legitimate breakfast. And the season isn't even over yet.

gingerbread cheesecake

I have more leftovers than I care to mention. Try as I might, I can't escape from the cookies, cakes, and sweets. They taunt me from the counter tops. They quietly hide in the refrigerator. They are even stacked up in the garage, becoming the first sight I see when I enter the house and the last before I leave. I have a massive sugar infestation.

... Help me!

Tomorrow I am going to eat a thoroughly healthy breakfast... and then I will break out the cookies and milk. Five more days before the new year (and before I have to feel guilty about it)!

gingerbread cheesecake

I originally made this cheesecake in a 10-inch springform pan but, due to unforeseen and tragic circumstances, this is not what the fates had in mind. May it never be said that I cannot salvage a cheesecake. As it turns out, these gingerbread cheesecakes are delicious in bite-sized proportions. The gingerbread flavor is loud and proud, though the sour cream topping keeps it in check. It's dense, it's delicious. Do yourself a favor and make this before the holiday season officially ends.

gingerbread cheesecake

Read More