Recipes

Test Kitchen: One Ingredient Ice Cream

| Kat Carlson Design

I’ve read about “One Ingredient Ice Cream” on a few cooking blogs.

What is that you ask?

It’s basically frozen bananas smushed beyond recognition to form an ice creamy texture.

It sounded easy, inexpensive and healthy. Why not try it?

I peeked some bananas and put them in a tupperware.

…Where does the name tupperware come from?…

I mushed them with a fork before they frozen so they would smash more easily when they were frozen.

Yes, mush and smash are proper cooking terms.

I froze the bananas overnight.

Then I pulled out the frozen “banana slab” and chopped it up with a sharp knife.

Then I used my trusty Kitchen Aid.

Note: I would wait a few minutes and let the banana thaw. Otherwise your blender will make sounds like a toaster thrown inside a washing machine. That may or may not have happened.

At first I was skeptical.

But then the texture started looking more like ice cream.

Looks promising, right?

I decided to test it out on my husband. After all, he heard the “toaster in the washing machine” noise and was wondering what I was up to.

It does look like ice cream.

However… it was quite the letdown.

This was my reaction:

My husband was a little bit nicer.

He said the strawberry I made tasted very nice.

We ate about 3 bites and promptly threw it away.

You win some, you lose some!

The Streets of Heaven are Paved with Peanut Butter and White Chocolate

| Kat Carlson Design

Cookies and Cream Peanut Butter. Yes. Read that again. Okay, now stop drooling.

If you have two hands and a microwave you should put this recipe on the top of your priority list. Seriously, you could be the worst cook in the world and not mess this  up.

When I saw this recipe on Picky Palate I knew I needed to make it. You may remember from this post that we are major peanut butter and chocolate fans in this household.

Peanut butter + chocolate = love.

Ingredients:

10 whole Oreo Cookies
2 Cups  and 2Tb creamy peanut butter
1 cup white chocolate chips

1.  Crush Oreos into small pieces and place into a large bowl.  Add 2 cups peanut butter.

2.  Place white chips and 2 tablespoons peanut butter into a double boiler and stir until melted.  Add to bowl of Oreos and peanut butter.  Stir just a little so you have a bit of swirls of chocolate throughout.  Place peanut butter into a jar or eat from the bowl.

Doesn’t that look amazing? Mine came out just as tasty looking!

I was too lazy to get out my double boiler, so I just microwaved it as well and it worked juuuust fine. : )

It tastes great just by the spoonful, but also tasty on your leftover Oreos. I have have a hankering to melt it a little bit and put it over some vanilla ice cream. Fortunately we don’t have any of that in the house. : )

Be sure to check out Picky Palate! The recipe and all images are from her blog.

Happy St. Patrick’s Day!!

| Kat Carlson Design

Happy St. Patrick’s Day to everyone!

I’d like to thank everyone for all the comments, “likes” and subscribes. In all honesty, I had no idea what being “Freshly Pressed” even meant. Suddenly I had 200 emails in my inbox from WordPress… what is going on!??!?”. But I figured it out pretty quickly! So, thank you for all your messages! I hope you visit again.   : )

Anyways, back to Irish-Pride day! To make today a little extra special (Besides wearing lots o’ green and listening to Irish music all day) I made some delicious scones and honeybutter.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins and Crasins (I use more than 1/2 cup)
  • 1/2 cup sour cream
  • 1 large egg

Directions (Preheat oven to 400 degrees)

Mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cube butter into small chunks. Work in butter until mixture is the size of peas, then stir in raisins. In a small bowl, whisk sour cream and egg until smooth.Add to mixture.
Press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

(Recipe adapted from AllRecipes.com)

To make the Honeybutter – Just mash up room temperature butter with honey. I actually used Organic Agave Nectar.

And the finished result?

Delish!! Pair that with a nice cup of tea and a book and I’m one happy Scot-Irish lass.

Did you do anything fun to celebrate St. Patrick’s Day?