Candy Corn M&M’s and Pretzel Blondies!

National Candy Corn Day!! Candy Corn M&M's and Pretzel Blondies!

It is National Candy Corn Day, very convenient as the Halloween Candy is starting to be on sale!  I saw this little treat at The Little Kitchen and could not resist!!  I thought I would add some pretzels instead of the suggested pecans- I love adding salty to sweets!  A few sun-dried cherries would also be delicious!

  • Candy Corn M&M's and Pretzel Blondie Mise en Place

  • 3/4 cup plus 2 Tbsp packed light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 8 tbsp (1 stick) unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup chopped pretzels
  • 3/4 cup M&M white chocolate candy corn candies, chopped

 

Sprinkle some crushed M&M's and Pretzels on top before you bake!

  • Preheat oven to 325 degrees.
  • Take an 8×10-inch baking pan and cover in foil and spray with baking spray.
  • Mix brown sugar and egg until it is well mixed, add vanilla and melted butter stirring until well combined.
  • In a separate bowl, mix dry ingredients, flour, baking soda and salt.
  • Slowly add flour mixture to the wet ingredients, stirring until all is incorporated. 
  • Gently fold in pretzels and M&Ms (Reserve a tablespoon of each).
  • Add batter to the pan, it will be thicker than a brownie or cake- you will have to spread the batter in the pan.  Sprinkle some crushed M&M’s and pretzels over the top.
  • Bake for about 25-28 minutes until the top is golden blonde!
  • Allow to cool for about 10 minutes and remove gently from pan.
  • Makes 16-20 blondie squares.

    Happy Halloween!! Candy Corn M&M's and Pretzel Blondies

Celebrate National Candy Corn Day and many Happy Haunts!

The Great Food Blogger Cookie Swap 2011!! Woot Woot!!

Woooooooo…..Cookie Girls look out…..

1st one ever and I am pretty happy to participate!  Many thanks to Lindsay at Love and Olive oil and Julie at The Little Kitchen

Here is the low down from the talented and dedicated organizers!

The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next years’ cookie swap. Rinse and repeat.

Sounds awesome, doesn’t it? Want to join in the fun?

Sign up now!

Sign ups are open through Friday, November 18th. Matches will be emailed to you on Monday the 21st, and we ask that you please get your cookies in the mail no later than December 5th. Blog posts with your cookie recipes should be written and ready for publication on December 12th. Julie and I will be posting a full round-up of all the participating bloggers and their cookie recipes shortly thereafter. Please note these deadlines and make sure you are able to meet them before signing up. We have no tolerance for flakes or no-shows in this swap.

Currently this swap is open to US and Canadian food bloggers, but we are willing to open it up to bloggers in other countries, as long as you can convince at least 4 bloggers from that country to sign up. Email us if you’d like to add yours.. We will do our best to match folks with others in the same country to keep shipping costs reasonable.

Follow the links to learn more and sign up- Maybe your cookies will end up in my mailbox!!  Waiting for the tummy aches!

Happy Baking!

Butterscotch Pecan Coffee Cake

Butterscotch Pecan Coffee Cake

This little recipe will make you look forward to getting out of bed!  It is such a simple, quick recipe, with ingredients that are easy to keep on hand in your pantry.  This is one of the best things Queenie (my mom) made when we were growing up- I wish I could remember which neighbor or friend she got the recipe from, but for now I will credit her for the inspiration.   We grew up outside of Philly, where we had real weather compared to where I live now, in Orlando.  This Butterscotch Pecan Coffee Cake was perfect for both a chilly fall day treat and a snow day snack, unbelievably moist and delicious!

Coffee Cake Mise en Place

Butterscotch Pecan Coffee Cake

  • 1 box Yellow Cake Mix
  • 1- 3.4 oz box Instant Vanilla Pudding Mix
  • 1- 3.4 oz box Instant Butterscotch Pudding Mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 tsp almond extract
  • 1 cup water

Crumble Topping

  • 2 tbsp butter, softened
  • 1 cup brown sugar
  • 1 cup chopped nuts (Use what ever you have lying around)
  • 1 tsp cinnamon

    The first layer of batter

Adding the crumble topping to the first layer of batter

Preheat oven to 350°, be sure to adjust oven racks so the center rack is free to use and that there is no rack above as the cake will rise quite a bit.  Mix all the cake ingredients together in a bowl.  Mix all the crumble topping together in a separate bowl.  Pour half of the cake batter into a greased (pan spray is fine) 9×12 baking pan, and sprinkle half of the crumble on top.  Pour remaining batter into pan and sprinkle with the remaining crumble.  Bake for 45-60 minutes, until the center is cooked.

Sweet goodness, right out of the oven!!!!!!

Because the cake is so moist, it will taste great all week long,…. if it lasts!

Butterscotch Pecan Coffee Cake

Go ahead and try this old philly neighborhood recipe!

Ginger Chicken Noodle Soup

 
Ginger Chicken Noodle Soup

I love soup in the fall weather, warm and satisfying.  This is one of my favorites- Chicken Noodle meets China Town.  The flavors are layered so well and seems to hit all notes.   Pretty easy and pretty tasty…a win!

  • INGREDIENTS
  • 60 oz chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • Sriracha sauce
  • 2 tablespoons fresh lime juice
  • 1 -inch piece fresh ginger, peeled and cut in 8 slices
  • 3/4 pound raw boneless chicken breasts, cut in thin 3-inch-long strips
  • 3 tablespoons cornstarch
  • 1 cup sliced shiitake mushrooms (or white button mushrooms)
  • 1/2 cup sliced grape tomatoes
  • 1 teaspoon lime zest
  • 2 tablespoons chopped fresh cilantro
  • 2 oz rice noodles (I used an individual packet like Ramen, but left out the seasoning)
     

    Mise en Place- Give me cilantro and I am happy!!

Shitake Mushrooms- When you clean the stem, take it completly out of the mushroom, it tends to be tough.
 
Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes. 

Sliced Chicken

 

Chicken tossed with cornstarch

  Meanwhile, toss raw chicken with cornstarch until completely coated.   Add chicken and shitakes to broth and simmer 15 minutes.   Remove the pan from the heat and stir in tomatoes and noodles.  Top with cilantro and Sriracha sauce.  Let soup stand 2 to 3 minutes before serving.

Serves 4

Ginger Chicken Noodle Soup

Happy Fall!  Happy Eats!

The Greatest Lesson My Mother Taught Me, How To Fight Cancer

Here is Queenie- Still rockin' it all these years later 🙂

 

I’ve been thinking a lot the last few weeks about what to post for Breast Cancer Awareness Month on Vanilla Lemonade.  There are so many cute, adorable baked treats that I could have made, but I decided that  I’d pass on the gift my mom, Queenie,  gave me about 18 years ago. 

Queenie is pretty tough; I’ll just say she is “tough as nails”.  She is Lily Pulitzer on the outside, and steel on the inside.   I guess she had to be, growing up in a big family herself and then to deal with my brother and I growing up.  She somehow made it all happen, with my father traveling thru the week, she still was able to juggle our schedules and put a hot meal on the table.  While raising two busy, pain in the butt teenagers, she also faced a couple of her own fights.  One night she cut off the tip of her finger in the garden, my dad shouted up to the window, “I’m taking your mother to the hospital…”!  She also had the fortune to get a couple of extra hips, most people have only two hips, but Queenie was blessed to have 4.

Queenie also had a battle with breast cancer, and I’ll tell you, she won. I had just left for college when my mom was diagnosed, so I missed most of it, only receiving updates on the telephone.  Now I am confident there were some pretty bad days, but I never heard about those as my mom and dad decided the bad days weren’t worth talking about.  As I look back now, as an adult, having your kids worry about you just make bad days worse. 

It wasn’t until a few years ago that I realized the gift my mom gave me when she was fighting her battle.  It wasn’t until I started my own battle that I knew how blessed I was. 

I was at my yearly OB/GYN when my doctor found a lump, a decent size one in my breast.  He asked me if I had felt it, I thought to myself, “um yeah I felt it…but I’m only 32 years old…hello…”, but instead I told him “no, I hadn’t felt it”, feeling embarrassed.  Which was worst, that I felt it and wasn’t concerned or that I didn’t notice a golf ball in my boob…

As prescribed, I went to have an ultrasound, which led to a biopsy.  Next thing I knew I was consulting with a surgeon.  He told me the biopsy was unclear, and a larger sample was needed, and while they were getting a sample they, they might as well remove the complete mass.  What?? I have never understood doctor talk but what made it bad was that I didn’t care to understand.  I didn’t want to know. 

This lack of questioning was a huge learning for my marriage, Sir Wes was beside himself.  Not only, could he not help me fix the problem, but he was confused and scared.  He needed answers; answers would help him gain control of an uncontrollable situation.  But he had to deal with no answers as I was refusing to ask. 

Thru my life, I have dealt with stress in similar ways, I just don’t think about it.  I don’t talk about it and I don’t read about it.  I don’t dwell and I don’t what if…these roads are dangerous to go down.  I just did not want to go down them. 

When the results from my lumpectomy came in, it took 3 days for me to make the call and get the results.  The mass was malignant.  Now I worried.

Wes, my family, my friends worried for the next 7 days until my follow up appointment.  I would say this was one of my most trying times.  Although I tried to keep a positive outlook, I allowed myself a few day trips down those dark roads, filled with stops at Web MD, Wig Browsing, and Chemo diets.  After a few days of this, I told Sir Wes, “this is nonsense; I don’t even know why we are worrying.  What’s the worst case? Chemo? Radiation?  I can probably do that on Fridays, and then have the weekends, maybe Monday to recover. No biggie and you know they caught it early so it should be fine, just a pain in the ass”.  And that was what our mantra became for rest of the next week.

Finally at the follow up appointment, we met with my surgeon, and with my new doctor, my Oncologist.  We listened hard at what they told us, but all I heard was that I had Breast Cancer.  When they told me what the treatment would be, I listened even harder.  I would not need radiation or chemotherapy. The type of tumor was a Phyllodes Tumor, a rare form of breast cancer.  This cancer does not spread, but it reoccurs.  With the decision the surgeon had made to remove the entire lump, there would not need to be another surgery, all of it had been removed.   So I had breast cancer, then it was gone and now I would wait for it to return. 

The Oncologist watches me closely, keeps an eye, any small change and I am getting an ultrasound or a biopsy.  I have had surgery since then; thankfully they never lead to anything to worry about. 

This was a hard time for my family and friends, at home, out of state and at work, I think they all shouldered their share of the hardship.  I know, that without the support, and allowing me to deal with it the way I wanted to, I would not have made it thru as easily.   Some days I was a mess, Wes would find me crying when I was in the middle of cooking dinner, my friends from out of town would go thru an emotion tornado in the 15 minute phone call, and my bosses at work could not deliver “feedback” to me for months unless they wanted to deal with tears.   Fortunately, as time went on and I got over the shock, these emotional days became fewer and fewer.  I worried a bit before my routine oncologist visits, but eventually I remembered our mantra, “whatever, at worst case, I need couple days off for surgery….It’s just a pain in the ass”. 

To my friends, family and to my doctors I began to refer to my cancer as Sissy Cancer, “if you could bottle that attitude”, the doctors and nurses tell me at my appointments.  Finally I realized, like my mom, I was tough, tough as nails.

Thank you all for supporting Breast Cancer Awareness Month.  I was lucky to get stuck with Sissy Cancer; other women are not as fortunate and have a much longer road than I. More importantly, I wanted to share this story to tell any young women out there that think they don’t need pay attention to their ta’ta’s yet-…. you do and you should. 

WDW Epcot Food and Wine Festival 2011 and a BAMA Hat!

Last weekend was a good one, yes sir!  Food and wine and a Crimson Tide victory!  I would also note that I was thankful to have been touring around the countries of Epcot, as it prevented me from seeing the Steelers game. Blah!

Caribbean Islands- Jerk spiced Chicken Drumstick with Mango Salsa and Frozen Rock Coconut Mojito

The weather was beautiful and the crowds fortunately were not to bad being that it was the first weekend of Epcot’s F&W Festival.  If you ever get the chance to go, I recommend it highly; it’s just a great day outdoors, with tons of great food and plenty of beverage choices.  You can read more about it here.

Starting our around the world tour at WDW Epcot Food and Wine Festival!Beer in hand and we are ready to go!

"Yes, I am quite brave to be wearing this Paul Bear Bryant hat the day after Alabama rolled Florida!"

"Well, sure you can call me Lady Carroll! And I like your hat as well!"

 

Hawaii- Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise and Tuna Poke with Seaweed Salad and Lotus Root Chips

Just a fun shot of the "Golf Ball"!

There are guest Chefs from around the world and Chefs from Walt Disney World that participate in the Food and Wine Festival.  The creativity and planning starts very early in the year, all of these details you can see as you are walking around the World Showcase.

We really loved the new utensil dispensers!

South Africa- Bunny Chow

 

Hops and Barley- Pumpkin Mousse with Ocean Spray Craisins and Orange Sauce

Sir Wes is working on his skillz!

France- Coq au Vin sur gratin de macaroni and Crème Brulée au Chocolate au Lait

Poland-Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream

Yes, a good time was had by all! Fat and Happy!

Yes, a good time for sure!

The Best Ever Focaccia Bread. Period.

There are a lot of perks working in the food and beverage industry…namely food and beverage 🙂 

At the resort I work the bakery used to make this bread, and when we were lucky enough to score a loaf….it was gone in seconds.  This focaccia could be detected from the other side of the building. We even went to great lengths to hide it from the other cooks around the kitchen.  It seriously melts in your mouth like cotton candy! It absolutely does not need anything, not a pat of butter, not a dip of EVOO.  Plain, beautiful, mouth-watering goodness.  It might just be the best thing I ever ate.  Ever.

Fennel and Onion Focaccia

I don’t really have the exact recipe from the bakery, but I picked one of the baker’s mind for a few weeks to figure it out.  I also am not an experienced bread maker, but I think this recipe works pretty well and is easy to follow.  I do know, that it is totally worth the effort.

  • 1½ teaspoon fennel seeds (reserve ½ tsp for topping)
  • 1 medium onion, diced
  • ¼ cup olive oil
  • 5 oz warm water
  • 3 packets (1/4 oz each) Instant Yeast
  • 2 teaspoon sugar
  •   teaspoon kosher salt (reserve ¼ tsp for topping)
  • 1½ teaspoon ground black pepper (reserve ¼ tsp for topping)
  • 3½ bread flour
  • 1¼ cup water

    Flavor Mise en Place

    Saute the whole fennel seeds and then grind! Using whole seeds and toasting and grinding them will give you the freshest flavor!

    Saute the onions until translucent.

Toast the fennel seeds in a medium sauté pan over medium high heat.   Remove seeds and grind them in coffee bean mill.  In a sauté pan heat olive oil and sauté diced onions until translucent.  Transfer the onions and oil into a bowl and refrigerate.  Combine warm water, yeast and sugar in Kitchen Aid/Stand mixing bowl and allow to the yeast bloom for 20 minutes.

The yeast, water and sugar...before blooming

The yeast, water and sugar...after blooming (and Sir Duke)

In another mixing bowl, combine the flour, salt, pepper and fennel, and mix until well blended.  Add the onion/olive oil into the water/yeast mixture. Slowly add flour mix into stand mixer bowl with dough hook, alternating water and flour.  Mix until well combined, scraping the bottom of the bowl.

Sticky dough ready to refrigerate

The dough should stick to the bottom half of the bowl, and the top half of the dough hook.  The dough will be very sticky.  Remove the dough and place in olive oil coated large container (tupperware, bowl, ect).  Brush the top of the dough with olive oil and top with plastic wrap.  Refrigerate and  punch ( push) down the dough once it has risen. Refrigerate overnight.  The dough is enough for two round loaves, you can split the dough in half and cook both at the same time, or leave one for later in the week.  The dough will remain good for 5 days.

The Dough has Risen!

When ready to bake, remove from refrigerator and allow to proof (almost double in size), for an hour minutes in warm area (next to the oven or a warm, sunny window).  Remove from container and cover completely with flour.  Dock (poke) the dough with your fingers and shake off excess flour while placing dough in a round shape on a parchment lined cookie sheet.  Brush the top with olive oil and sprinkle reserved salt/pepper/fennel evenly (be sure to save 1/2 for the other loaf if only baking one).   Allow to proof another 10 minutes.

After the refrigeration the dough has to rise again..the oven crack will help or a warm window!

Before the oven!

Bake at 350 for 40-50 minutes depending on your oven, either on the cookie sheet or on a baking stone.  Allow to cool to room temperature and serve….at least wait 10 minutes and then dig in…

Fennel and Onion Focaccia

Fresh baked bread sure does smell good in the house….the home!

7 Random Things and an Award to Boot!

What an honor to receive another award in such a short time!  Many thanks to Megan the Chef at GutsyCompass for this fun nomination!  Megan has such a diverse catalog of recipes growing – Salads, Pickling, Baking and even Boozing :)!  I say YES to All! 
 
The rules of this nomination are:
I get to tell you seven random things about myself as well as pass on the award to seven other great bloggers.
 
Nominees, in order to accept this award you must:
-Thank and link back to the person who awarded you.
-Write seven random things about yourself.
-Award seven other awesome and inspiring bloggers.
 
My Random Facts:
1. I prefer stale marshmallows over fresh.
2. I was born in Philadelphia and slid down the coast to Virginia Beach, Charleston and have landed in Orlando.
3. I love to buy books and magazines, but find it hard to find time to actually read them.
4. I haven’t eaten pork or beef 1994, resulting from my distrust in the college cafeteria.
5. After 16 years together I said goodbye to my handsome cat, Bodhi, a few months ago.  It still hurts.
6. I absolutely love Ahi Tuna, but am very, very tired of only finding it with Asian style marinades. 
7. House Hunters is a very popular show in our house, and yes, like in the commercials…we totally try to pick what house they will pick!
 
And the Nominees are:
 
A great group of people telling stories from their lives, feeding our eyes and our hearts!

Artisan Mini Donuts and a Tea Party

Artisan Mini Donuts and a Tea Party!

Today I felt like I stepped back in time to my childhood bedroom.  There is a small table set up with miniature china plates, teacups and saucers and a lovely host is asking how many lumps everyone will take.  The chairs are filled with dolls and stuffed animals with one petite chair waiting for me  to sit…… Are they familiar memories?  Do you ever look back at moments like those?

There are a few loves that a girl takes with her from childhood to adulthood.  No matter how old or how busy life gets, girls just can’t resist “cute”; we adore things like scissors and construction paper, and there are never too many sprinkles, never.  I suppose this lends a hand in our obsession of cupcakes, the adorable cookies, donuts and popsicle that are so popular right now.

I’ve seen Donut Makers in the stores lately and was recently inspired to make artisan donuts myself.  They are just so darn cute, I could not resist.  Cute Tea Party would meet sophisticated, grown up treat, that was the goal. I made 3 flavors; the machine is great- so easy to use.  They really did not take much time at all, and would be perfect to take to a tea party or more likely in my world,  an early tailgate….

Can these get cuter? Little girls are screaming in delight over these!

Recipes adapted from Bella Mini Donut Instruction Manual

Pumpkin Latte Mini Donuts

Batter

  • 1 cup flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • 1 egg
  • 3 tbsp pumpkin puree
  • 1/3 cup milk
  • ½ tsp vanilla
  • 4 tbsp vegetable oil
  • ½ tsp pumpkin pie spice

Glaze

  • 4 tbsp confection sugar
  • 1 tbsp milk
  • 1 teaspoon pumpkin puree

Garnish

  • Instant Espresso Powder, sprinkle lightly

Pumpkin Glaze and Instant Espresso Powder- Lightly sprinkle the espresso, trust me....

Combine all dry ingredients and stir well.  Add remaining ingredients and beat until batter is mixed well.  Follow directions of donut maker.  Allow donuts to cool.  Combine glaze ingredients in microwave proof bowl, stir well.  Heat in microwave for 15 seconds and stir.  Dip donuts into glaze and allow excess to drip off.  Garnish before glaze sets.

Makes about 20 mini donuts

Rocky Road Mini Donuts

Batter

  • ¾ cup unbleached, presifted flour
  • ½ cup sugar
  • 1 (1.4 oz) package Jell-O Instant Sugar Free Fat Free Chocolate Pudding mix
  • 1 tsp baking powder
  • 3 tbsp chocolate syrup
  • 3 tbsp water
  • 3 tbsp vegetable oil

Glaze

  • 4 tbsp confection sugar
  • 1 tbsp milk

Garnish

  • 60 mini marshmallows, cut in ½
  • 2 tbsp toasted chopped nuts

Creme Glaze and Marshmallow Halves, ready for toasting!

Combine all dry ingredients and stir well.  Add remaining ingredients and beat until batter is mixed well.  Follow directions of donut maker.  Allow donuts to cool.  Combine glaze ingredients in microwave proof bowl, stir well.  Heat in microwave for 15 seconds and stir.  Dip donuts into glaze and allow excess to drip off.  Garnish with the mini marshmallows before glaze sets.  With a creme brulee torch carefully toast the marshmallows (if you don’t have a torch, no worries, they still taste great).

Makes about 20 mini donuts

Torching marshmallows. If you don't have a torch, put it on your christmas list. It is use full for so many things, meringues, melting cheese, blistering tomatoes and a ton more.

The last donuts are Peach Cobbler, feel free to substitute the preserves with what is in season, or what you have in the pantry!

Peach Cobbler Donuts

Batter

  • ¾ cup unbleached, presifted flour
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 3 tbsp peach preserves
  • 3 tbsp milk
  • 3 tbsp vegetable oil

Glaze

  • 4 tbsp confection sugar
  • 1 tbsp milk

Garnish

  • 1 tbsp butter, softened
  • 3 tbsp brown sugar
  • 3 tbsp sugar
  • ¼ cup flour
  • 1 tsp cinnamon

Creme Glaze and Cobbler Crumbles. Save any left over crumbles for muffins, pies, greek yogurt or even ice cream topping.

To make the Cobbler Crumbs, preheat oven to 350. Blend all ingredients with fork until crumbles.  Spread evenly onto parchment lined baking sheet and cook for 5 minutes.  Allow to cool and break into crumble topping.

While the crumble is baking combine all batter dry ingredients and stir well.  Add remaining ingredients and beat until batter is mixed well.  Follow directions of donut maker.  Allow donuts to cool.  Combine glaze ingredients in microwave proof bowl, stir well.  Heat in microwave for 15 seconds and stir.  Dip donuts into glaze and allow excess to drip off.  Garnish before glaze sets.

Makes about 12 mini donuts

Pumpkin Latte, Rocky Road, and Peach Cobbler Mini Donuts

Lesson learned, you are never to old to have a tea party.

Key Lime Pie Ice Cream- Top Chef Nitro Style!

There are a ton of cooking shows on television today.  Some I love, some are just “ehh”, and some are just garbage.  The shows I don’t like are the ones that make professional kitchens and chefs look ridiculous. Many of my friends and family ask me after seeing Hell’s Kitchen, “Is that what you do?”…So I’d like to say to everyone, while there are times when chef is screaming in our kitchen, there is no Gordon Ramsey running around yelling at seemingly inexperienced “chefs” that don’t know how to saute a piece of fish. It just isn’t reality….

I am a Top Chef fan, I think Bravo does a great job, capturing the energy and vibe of a kitchen.  When my friends and family chat me up about cooking, our conversations often lead to Top Chef.  I love the creativity of the chefs, the familiar competition amongst them and the accurate portrayal of the stress all kitchens have.  The producers really capture it well, so I love for friends outside of food and beverage world to watch, so they can understand the day to day life in a kitchen.

We have a lot of kitchen “toys” at work, some of which are used by the chefs on Top Chef.  The one fault I see in the show, is that the contestants use new, cutting edge cooking techniques, equipment, presentations and ideas, but don’t give a clear explanation for the viewers. (Perhaps they need a 2 hour time slot).  We recently had a “teach and learn” at work using liquid nitrogen to make ice cream, a method I have seen on Top Chef fairly often.  So I thought I would share the process, while you might not have a liquid nitrogen tank at home, you can at least know what the heck Richard Blais is doing!

The Tank! Saftey first!

Transferring the Liquid Nitrogen

We used Paula Deen’s recipe for Key Lime Pie filling, which is delicious!  Of course we used liquid nitrogen, but if you can make it at home in your ice cream maker too!

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 (12-ounce) can sweetened condensed milk
  • 3/4 cups key lime juice
  • 1 tablespoon key lime zest
  • 1 pint half-and-half

Some of the Mise en Place for the Key Lime Pie Ice Cream

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Now you are ready for the ice cream maker, they all have slightly different directions, follow the method of the maker you have at home.  OR…go get yourself a liquid nitrogen tank, and do not forget the saftey mask and gloves!

Pour the liquid nitrogen into a manageable pitcher.

The Key Lime Pie filling is freezing in the mixer!

It's so cool to have the "smoke" blowing all over the place. They should do this in high school science classes!

I am refilling the pitcher, it takes a little more than I thought.

A little more and it should be nicely frozen. It took just minutes!

Voila, Key Lime Pie Ice Cream. Now I need a Graham Cracker Cone!

Now you are ready for the next Top Chef Auditions 🙂