Secret Recipe Club

SRC: 3 Ingredient Ice Cream-With Brownies and Caramel

May 28, 2012 by Lynsey 7 Comments

Today is another reveal day for the secret recipe club. This is only my third round, but I thoroughly look forward to every month’s blog assignment. I am constantly introduced to new blogs that are packed full of recipes that look and sound absolutely amazing. This month I was given Kelli’s blog, Ambition’s Kitchen. This actually wasn’t the first time for me to come across her blog; Kelli had my blog for a previous round and I was captivated by her blog, pictures, and recipes. While looking through her blog last time I found quite a few recipes that I knew I needed to make, and she’s kept the delicious recipes coming. Let me just start by saying Kelli sounds like a woman after my own heart; she’s all about family and delicious food.

This recipe actually wasn’t the one I had originally planned on making for the reveal day, but when she posted it the other day I knew I had to make it, and sooner rather than later. See, I’ve ~~kind of~~ been on an ice cream kick; and not just any ice cream kick, a kick that involved delicious ice cream that was packed full of brownie pieces. But the brownie had to be perfect; not too dry, not too cake-y, but perfectly chocolatey, gooey and rich. And if they had a good caramel sauce that could be added, that would be a total bonus. So, you see with all those stipulations I knew that I would be hard put to find a place that would be able to present me with a dessert that not only would quench but completely satisfy my craving.

Well, this ice cream was not only delicious but the perfect canvas to add any type of candy or dessert that you like to make the ice cream of your dreams. I loved this ice cream for various reasons; first of all it’s good. But how could cream, vanilla and condensed milk be bad? Those ingredients bring me to my second reason I love this; it’s only 3 ingredients; yes 3! All of which I have on had at all times…which that could be a good thing or bad thing…I’ll just stick with it being a good thing though! It’s incredibly easy to put together; there’s no boiling or precooking a custard base before it goes in the ice cream maker. Just pour all the ingredients in the maker, turn it on and walk away. After it churns, put it in the freezer, allow it to set and then you have the perfect, easy homemade ice cream! Another perk, you can customize it according to your taste; the add-in options are endless!

Thanks again for this easy and oh-so-good ice cream, Kelli! My and my family love it.

3 Ingredient Ice Cream
(AKA-the most dangerous ice cream ever)

Ingredients:

2 Cups heavy whipping cream
1 Can sweetened condensed milk
1 Tsp vanilla

Add-ins, if desired

Directions:

For ice cream maker-
Place all ingredients in a large bowl and mix to thoroughly combine. Pour into ice cream maker and churn according to machine directions. Combine the add-ins, if desired, to your ice cream and stir to combine. Transfer ice cream to a well-sealed container and place in freezer.

Without an ice cream maker-
Place heavy whipping cream in a large bowl and whip until stiff peaks form. Add condensed milk and vanilla and fold in to combine. Add you add-ins, place in well-sealed container and freeze for at least 6 hours then serve!

Recipe source: Ambition’s Kitchen

SRC: Homemade Granola

April 30, 2012 by Lynsey 10 Comments

This is my third round in the Secret Recipe Club, and I am really enjoying it. It’s exposed so many other blogs to me that I would not have otherwise come across. I thoroughly enjoy perusing over the blog I’m assigned every month. It’s so much fun to see what types of recipes they enjoy, and learning about new foods, cultures and techniques. This month I was assinged a blog called Veggie Wiz, which is a blog written by Apeksha, who is from India, and enjoys vegetarian cuisine.

Apeksha had many recipes that looked amazing, and I have bookmarked many of them to try in the future. The recipe I decided to make for the Secret Recipe Club reveal was simple, yet something I’ve been wanting to make for quite some time, homemade granola. I am so glad that I came across this recipe for the challenge, because I finally had some motivation to make it. Not that you really need motivation to make homemade granola, or a lot of time for that matter. It has just been one of those things that has gotten pushed further and further down on my list of things to make. Well, I finally got around to making it and I’m so glad!

This granola was incredibly easy to make, quick to put together, and delicious. This recipe uses quick cooking oats, rather than the rolled oats which cuts down the cooking time drastically. I love the idea of making homemade granola, because it can be customized to suit your taste; add more fruit, less fruit, chocolate or whatever your heart desires. Granola is so versatile; it can be enjoyed alone as a snack, on yogurt, fruit or whatever else you can dream up. Your imagination is your limit!

Homemade Granola

Ingredients:

2 Cups instant oats
1/2 Cup walnuts, roughly chopped
1/2 Cup almonds, chopped
3 Tbsp raisins
1/4 Cup dried cranberries
1/4 Cup dried apricots, roughly chopped
1/4 Cup brown sugar
1 Tsp cinnamon
1/4 Tsp salt
1 Tsp vanilla
1/4 Cup honey
2 Tbsp vegetable oil

Directions:

Preheat oven to 300. Line a baking sheet with parchment paper and set aside.

Place oats, walnuts and almonds in a large bowl and stir to combine. Add the salt, sugar and cinnamon and stir again to combine.

Pour the honey and vegetable oil in a small saucepan and place over low-medium heat. Stir occassionally, until the mixture has thinned and come together. Remove from heat and stir in vanilla extract. Pour the heated mixture over the oat mixture and toss to combine and coate. Spread the coated oat mixture evenly onto the baking sheet and bake for 15 minutes, tossing/stirring the mixture every 5 minutes. Remove from oven and add the raisins, cranberries, and apricots and toss to combine. Allow granola to cool for an hour, store in an airtight container.

Recipe source: slightly adapted from Veggie Wiz

SRC: Best Blueberry Muffins

March 26, 2012 by Lynsey 17 Comments

I have been eyeing this recipe on multiple blogs for a few months now. I don’t know what it is about them but I’ve been intrigued by this particular recipe. Maybe it’s the claim of being perhaps the “best muffin ever” by multiple sources. Maybe it’s the preparation process; boiling down half of the berries to a jam-like consistency while leaving the other half whole. Like I said, I’m not sure why this recipe has been taunting me but it has and it’s finally gotten the best of me.

After a few months of seeing this recipe on a few different blogs and hearing all the claims of how incredible these are I decided to finally give in and and see what all the hype was about. It’s like this muffin and I were destined to be united. I really wanted to make this recipe and it just so happened the blog I was assigned, a cook’s quest, this month for the secret recipe club had this recipe this that had been taunting me for months. Not only was it just listed on her blog but it was actually on her most popular posts. Another sign that these just might actually be the best blueberry muffin recipe.

I can honestly say that these muffins not only lived up to their name, but to my expectations as well. My only regret now is the fact that I waited so long to try these muffins. They are moist, fluffy and full of flavor and most of all they are packed with blueberries! There is a blueberry, of some form or fashion, in each bite.

This muffin starts out just as any other recipe; flour, sugar, eggs, etc. Whole blueberries are then added to the batter. The part that distinguishes it from others is the blueberry reduction. A combination of blueberries and sugar are brought to a simmer, then reduced to a thick yet slightly chunky reduction. This reduction is then spooned on the top of each muffin then swirled into the mixture. This process helps to incorporate a rich, blueberry flavor throughout the entire muffin. The muffin is then topped with a streusel topping that gives it a lightly crunchy and slightly sweet top. I enjoyed one right out of the oven and it was to die for, they are equally as good re-heated in the microwave for a few seconds, as well!

Whatever you do, don’t be like me and wait a few months before making these delicious muffins. They truly are the best blueberry muffins I’ve ever had.

Best Blueberry Muffins

Ingredients:

For the streusel topping-

3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
Pinch salt
5 Tbsp butter, melted

For the muffins-
2 Cups blueberries, fresh or frozen
1 1/8 Cups plus 1 teaspoon granulated sugar
2 1/2 Cups all-purpose flour
2 1/2 Tsp baking powder
1 Tsp salt
2 Large eggs
4 Tbsp butter, melted and cooled
1/4 Cup vegetable oil
1 Cup buttermilk
1 Tsp vanilla

Directions:

For the streusel-
In a small bowl combine granulated sugar, brown sugar, salt, and flour and whisk to combine. Drizzle the mixture with the melted butter, toss with a fork until evenly coated and mixture forms large chunks as well as some pea-sized pieces. Set aside.

For the muffins-
Preheat oven to 425. Liberally spray muffin tin with non-stick cooking spray, set saide.

Place 1 cup of blueberries and 1 teaspoon sugar in a small saucepan over medium heat and bring to a simmer. Cook the berries, stirring and mashing several times with a spoon. Cook until sauce is thickened, until it’s reduced to about 1/4 cup, about 6 minutes. Once the sauce has thickened, transfer to a bowl and allow to cool 10-15 minutes.

Combine flour, baking powder and salt in a large bowl and stir to combine. In a separate bowl combine 1 1/8 cups sugar and eggs and whisk until the mixture comes together, becoming homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Lastly, add the buttermilk and vanilla and whisk to combine.

Using a spatula, fold the egg mixture into the flour mixture, stirring until just combined. Carefully and gently stir in the remaining cup of whole blueberries until evenly distributed. (the batter will be very lumpy, with a few dry spots, do not overmix)

Using a 1/4 cup or large ice cream scoop, divide batter evenly among prepared muffin tins. (Batter should fill cups completely) Spoon 1 teaspoon cooked blueberry mixture into the center of each muffin. Using a toothepick or skewer, gently swirl the mixture into the muffin batter, using a figure-eight motion. Liberally sprinkle streusel topping over each muffin. Place muffins in oven and bake for 17-19 minutes, unitl golden-brown. Do not over bake. Remove cooked muffins from oven and allow to cool in tin for 5 minutes, remove to cooling rack and allow to cool completely. Store in airtight container.

Notes-
If using frozen berries toss with 2 tablespoons of flour before adding to batter.

If you don’t have buttermilk, substitute 3/4 cup plus 2 tablespoons regular milk and 2 tablespoons lemon juice. Allow to sit and combine for 1-2 minutes before adding to mixture.

Recipe source: A Cook’s Quest, Originally and directly from Cook’s Illustrated May/June 2009

SRC:Chocolate Chip Cookies

February 27, 2012 by Lynsey 7 Comments

I just recently joined the secret recipe club. After enrolling I was put on a waiting list and was contacted shortly after to notify me that there was finally an opening! I was so excited to finally be accepted and couldn’t wait to find out whose blog I had to I could start searching for the perfect recipe for my first reveal! I was assigned Tami’s Kitchen Table Talk this month. Tami’s blog is commited to family friendly recipes that are both convenient and appealing to people of all ages. She’s commited to getting her kids involved in the kitchen and they inspire her to prepare and create recipes they will not only like but recipes they can help prepare as well.

There were quite a few recipes to choose from but I opted for a simple classic, the chocolate chip cookie. I, like many others, am still on the hunt for that perfect chocolate chip cookie, because can you ever have too many perfect chocolate chip cookie recipes stashed away? A cookie that is fluffy, chewy, full of flavor, and, of course, packed full of those delicious chocolaty morsels. This cookie packed so much flavor and each bite was full of chocolate chips. This cookie had the perfect ratio of cookie to chocolate chips. If you like a cookie that is more on the cake-y side then this is the cookie for you!

Chocolate Chip Cookies

Ingredients:

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup brown sugar
2 Eggs
1 1/2 Tbsp coffee
2 Tsp vanilla
2 1/4 Cups all-pourpose flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups chocolate chips

Directions:

Preheat oven to 350. Link baking sheet with silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl sift together the flour, salt and baking soda. Set aside.

Place butter and both sugars in the bowl of a stand mixer and mix on medium-high using the paddle attachment. Mix until light and fluffy, about 2-3 minutes. Reduce speed to low-medium and add the eggs, one at a time, mixing well after each addition. Add the vanilla and coffee and mix to combine. Reduce speed to low and slowly add the flour mixture and mix until thoroughly combined. Once all ingredients are incorporated, remove bowl from mixer and stir in the chocolate chips.

Using a small-medium cookie scoop, scoop cookie dough and place on prepared baking sheet, leaving one inch of space between each. Repeat process with remaining dough. Place in the preheated oven and bake for 7-9 minutes. Remove from oven and allow to cool on baking sheet for 2-3 minutes, remove cookies and place on cooling rack to allow to cool completely.

Recipe source: Adapted from Chocolate Bytes (Bliss Tree) via Tami’s Kitchen Table Talk

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