Tag Archives: Business

Homemade Frosty

13 Nov

Homemade frosty? I was a little skeptical – how close can it really be? Um, turns out…pretty darn close. So close, in fact, that if you were to steal some Wendy’s cups and use them to serve this ice cream, I guarantee that no one would know the difference. Frosties! At home! Any time! With no drive-through involved! You are welcome.

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Ingredients:

1/2 gallon chocolate milk

1 (8 oz) tub of cool whip

1 (14 oz) can sweetened condensed milk

Mix ingredients until smooth. Place in ice cream maker and follow manufacturer’s instructions. When set, serve and enjoy!

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Fun with Felt and Fleece – Hooded Jackets

9 Oct

I saw these scrappy jackets online the other day – so cute and funky…and so very expensive! I have a hard time justifying spending $50 on a jacket that my kids will just grow out of in the next year, or possibly destroy :). I decided that, while I couldn’t afford to get those particular jackets, I could afford to be inspired by them. And I had way too much fun making these! I turned into a pumpkin most nights while I burning the midnight oil, piecing my little scraps of felt together. They are going to be for Christmas, but I’m too excited about them to hide them away in the closet for another couple of months – don’t show my kids! I plan on making one for baby boy too, but I haven’t found a hoodie pattern that goes small enough for him…yet.

I used fleece and the McCall’s pattern M6782 for the jacket, and various felt for the embellishments.

Rock & Roll:

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I’m a Hoot:

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Purrr-fect:

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***UPDATE***

Just finished baby boy’s jacket – just in time for Christmas! So, I had to add it to the collection.

Toad-ally Cute:

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No-Cook Vanilla Ice Cream

6 Oct

My husband is an ice cream snob. He prefers plain-Jane vanilla ice cream, and he prefers home-made. I don’t really blame him – home-made is oh, so much better. But I heartily believe that he misses out on a lot of hip-widening goodness (if you’re going to gain 10 lbs, you might as well do it eating as many different flavors as you can find), by limiting himself to one flavor. That being said, nothing beats a really good vanilla for a jumping off point – think of the toppings! I have a recipe that I always use, but it calls for eggs and there is no cooking involved. I’m a cookie dough eater, so I’m not afraid of raw eggs (I have yet to suffer from salmonella poisoning that my mom always threatened would most certainly occur – maybe I’ve built up an immunity…yet another reason one should eat cookie dough), but the texture has not always been quite right for me. It is great straight out of the ice cream maker, but, though I love ice cream, I have yet to manage to polish off an entire batch in one sitting. This means re-freezing, and it always ends up hard as a rock! I tried cooking it – texture was fab. Taste was pretty darn terrible. Ever had egg flavored ice cream? Well now I have, and I don’t recommend it. So, the search was on! I found one I liked and tweaked it a little (when I say ‘a little,’ I mean I made about 5 different batches of ice cream, 3 of which are sitting in my freezer and are so bad that I think they may set up a permanent residence there – so properly appreciate this recipe – I don’t usually put forth so much effort to get it right ;)). Here’s my winner: same great taste, much better behavior in the freezer – the only downside that I found was that it doesn’t hold up straight out of the ice cream maker; you will have to give it time to set in the freezer before serving. I figure it’s an even trade.

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Ingredients:

3 cups half and half

*for creamier texture, substitue 1 cup milk and 2 cups heavy whipping cream

3/4 cup sugar

1 tsp vanilla extract

pinch of salt

In a large bowl, combine ingredients and mix well until sugar is completely dissolved. Place in ice cream maker and churn according to directions. Allow to set in freezer for at least 2-3 hours before serving.

Coconut-Banana Ice Cream

27 Jul

This week, we are turtle sitting Jeeves. He is very well behaved and my kids love feeding him, but he’s never answered the door, or brought me afternoon tea. He’d make a terrible butler, so I guess it’s a good thing he’s a turtle instead. He also fails to tell me that I really shouldn’t keep making different flavors of ice cream. It’s summer and all, but my freezer is starting to overflow. I blame my lack of self control. And Jeeves. Because I can.

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Ingredients:

2 egg yolks

1 1/4 cups sugar

1 cup milk

1 can coconut milk

2 cups half and half

1 tsp vanilla

1/4 tsp salt

2-3 ripe bananas, mashed

*Optional – 1 cup toasted coconut

In a large saucepan, heat milk, coconut milk, and half and half. Whisk together egg yolks and sugar until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of cream in the pot. Return to medium low heat, and cook up to 170 degrees F. Add vanilla and salt, mix well. Allow mixture to cool then transfer to ice cream maker. When ice cream is close to being done, add mashed bananas and optional toasted coconut. Return to ice cream maker and let the added ingredients to mix. Serve immediately or allow to set in freezer.

Coconut Banana Ice Cream