pistachio ice cream

Helloooooo ice cream!  It's been far too long!!  My sister and I went on a bit of an ice cream rampage when she first bought her new ice cream maker last Spring....and we decided to chill out a bit.

But, we're back!  And this time we're talking about pistachio ice cream.  So fluffy, so delicious.  Best served with a chocolate dipped, pistachio encrusted cone.  Duh.

So for this recipe, my sister, Jordyn, used pistachio pudding for this ice cream recipe.  (I know a few of you pistachio purists are groaning right now...but there are other ice cream recipes out there that I'm sure you'll love. ) Anyhow...using pudding is easier, way cheaper, and resulted in a beautifully fluffy ice cream.  Heck to the yes.


Pistachio Ice Cream

recipe by: Jordyn Siemens

ingredients:

2 cups milk (any kind, we used 1%)

2 cups cream

4 egg yolks

1 package (100g) of pistachio pudding

 

directions:

In a medium saucepan, place milk, cream and egg yolks.

Slowly bring to a simmer over medium heat until the mixtures thickens slightly, and the temperature reaches 160 degrees F (so that your yolk is tempered).

Remove from heat, and allow to cool slightly.  Sift the pistachio pudding mixture to get any lumps out (you don't want to clog your ice cream maker).  Stir pudding mixture into the milk mixture, and allow to cool to at least room temperature before adding to your ice cream maker.

Follow the directions for your ice cream maker.  Stir in a few chopped pistachios, and then place in an airtight container and freeze for several hours before serving.  


Happy ice cream making!

-Kelsey

peppermint mocha bundt cake (in tree form!)

Blogging friends are wonderful.  They encourage you to buy ridiculous, you-can-only-use-me-once-a-year loaf pans/cake pans/food styling props.....and they also share their own with you so that you don't have to buy them yourself.  Ha!  So a big thanks to Amy for letting me use this fun, tree bundt pan!

It's so fun for the holidays (which YES...I do realize they're over already!), but it's also perfect to use throughout Winter.  And with all of the snow sticking around our place these past few weeks...it seems very appropriate!

I used my favourite mocha cake, with a peppermint twist, and dusted the top with icing sugar and ground up candy canes.


peppermint mocha bundt cake

yields: 1 bundt cake (and a few cupcakes depending on the size of your bundt pan)

ingredients:

 

3 cups flour

1 cup cocoa

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 1/2 cups sugar

4 eggs

3 tsp vanilla

1/2 tsp peppermint extract

2/3 cup of espresso (or very strong brewed coffee)

1 1/2 cup vegetable oil

1 1/2 cup hot water

directions:

1) In a large bowl, sift together dry ingredients.

2) Add in eggs, vanilla, peppermint extract, coffee and oil, and mix until batter is smooth.

3) Slowly add in hot water, until well mixed.

4) Fill a greased bundt pan 3/4 full, and if there is any leftover batter, divide into a cupcake tin.

5)  Bake the cake for 50-60 minutes, or until an inserted toothpick comes out clean.  Bake cupcakes for 20-25 minutes.

6)  Remove your bundt cake from the oven when done, and cool for 10 minutes.  Then very gently invert the pan over a cooling rack, shaking sides to remove from pan.  Allow to cool completely.

7)  Dust with icing sugar right before serving (don't do this too much beforehand or the cake will soak it up).  I ground up a few candy canes as well.  Alternatively, you could serve with a glaze or ice cream.  Enjoy!


roasted butternut squash with cranberries and feta

Some of you may remember that I bought my first place way back in July, and have been slowly making it my own.  (If you follow along on Instagram, you might see sneak peeks of the process!)

In August I decided to get a roommate to help with my mortgage, and proceeded to post an ad online for one.  (Yeah I was pretty nervous about that!!)  Well, the first girl who responded came over to see the place and to chat about things, and we hit it off right away (as in...we visited for an hour and a half)!  She moved in 2 weeks later, and voila....I now had a roommate.

She's been so wonderful, and I can hardly believe that we didn't know each other before she moved in. Haha!  We try and do supper together at least once a week (and also usually watch some sort of British show...currently finishing off The Crown!), and we alternate who cooks.  It's been fabulous, and looooong story short: this recipe was her discovery!

Roasted butternut squash, tart and delicious cranberries, and feta cheese all come together for one of the most intriguing, delicious side dishes I've ever had.  Now I'm obsessed with cranberries, and want to eat them all the time.  Ha!  But seriously, such good winter-y flavours!


roasted butternut squash with cranberries & feta

recipe slightly adapted from: Peas and Crayons

ingredients:

1 medium-large butternut squash, peeled and cubed into bite-sized pieces

oil of your choice for drizzling

garlic powder, salt and pepper - to taste

2 cups fresh cranberries

*optional: honey - for added sweetness

 

 

directions:

Preheat your oven to 400 degrees F.  Drizzle a baking sheet with oil.  Add squash, and add a drizzle of oil over top.  Season with garlic powder, salt, and pepper to taste.  Roast for about 20 minutes, flipping squash at least once while cooking.

Add the cranberries to the pan, and cook for another 5-10 minutes, or until the cranberries have started to burst, and the squash is soft.

Remove from the oven, sprinkle with feta, and serve!  

*Add a drizzle of honey over top if you find the cranberries a bit too tart for your taste! 


Happy Squash Roasting!

-Kelsey

Christmas baking round-up: cookies & bark

Well hello there!  Who else is baking up a storm and simultaneously stuffing their faces with baking all day every day?  I thought so.

Now here's a round-up of my family's tried and true recipes that make up our Christmas baking plates that we gift to friends and family during this time of year.  Usually we'll try one or two new recipes each year, but these classics have stuck around for awhile now. 

This is my first Christmas living on my own, and I definitely didn't do as much baking as other years.  Now, I don't live far from my family (and I WORK on the farm), so I often stumbled upon my mom or sister baking one of these recipes, and it made me feel so nostalgic. Ha!   There's a lot of memories behind each of these recipes, and I hope you enjoy them if you give them a go!

ALSO: Feel free to LAUGH REALLY HARD at some of the photos from several years ago.  Seriously....YIKES!  *I'm looking at you toffee pretzel bark. Ha!!!

Merry baking!

-Kelsey