12 Weeks of Christmas Treats

I know, it can't be that time already. Right? Not really, but I like to start planning now.  I've started buying a few gifts.  I'm thinking about making a few more and the sweets treats are just par for the course.

Image from Meal Planning Magic. Thanks!

I tried, yet horribly failed to participate in the 12 Weeks of Christmas Treats Blog Hop last year.  But, things are a little calmer and I have a little more time on my hands this fall.  So, I'm thinking I'm going to try again. But don't be mad if you don't get more than 1 week posted.  Just pat my back, tell me I did a good job and there's always next year.

Would you like to sign up and keep me accountable?  You can do so right here on Meal Planning Magic.  Will you share your greatest sweet or savory holiday recipes with me?

Strawberry Cheesecake Streusel Muffins at the Recipe Critic

Alyssa over at the Recipe Critic simply has the best personality!

She just sparkles all over her blog.  And, today is not exception.

She reviewed a recipe on Strawberry Cheesecake Streusel Muffins that sounds amazing!! I can't wait to try these with the boys.  I'm even thinking a little cream cheese frosting on the top might be in order...or a little chocolate ganache??

The basics of the recipe include all the baking yummies; sugar, flour, cream cheese,  more sugar, milk, vanilla, strawberrys, eggs and more sugar.  The full recipe is available here.  This is a must for any summer breakfast, especially those HOT ones in Texas!

Make them ahead of time.  Then you only need to gently warm them and breakfast is served.  Or you could just eat them cold, like I'm going to tomorrow morning on my commute.

Would you modify the recipe?  When are you going to bake and serve these yummy gems?








Image by Alyssa at the Recipe Critic. All rights reserved.

Change is constant, that much is true...

It was a running job when I work for a company a decade ago in downtown Houston that the company name stood for Sudden Change Imminent.  It seems since that joke, the only thing constant in my life is change.

Changes are always happening in my house...New jobs...Moves...New schools...Lost teeth and new smiles...New routines...New challenges...Changes can be great. But, changes certainly take their toll on me, mentally and physically.  Physically is the worst because it never fails to land on my hips.  I think the saying is, "A moment on the lips, a lifetime on the hips."  That statement rings true the stages of change for me.  Lets just say I'm a little fluffier than I was this time last year.  And, with four little men running around, its a wonder that I haven't changed into an alcoholic too. Although, I do love my wine!

But I always find a way to see peace in the change.

Images belong to LicktheBowlGood

Last week was another change, a big change.  I switched careers.  I have a new job, a new desk, a new car and a lovely new 45 minute commute.  But its during this commute that I get to reflect on my children, my God and my life.  One thing I have determined for sure is that my children are my life.  Messy house, clutter bookcases, laundry piled on the couch; all of that is insignificant in life.  A laugh.  A smile.  A hug.  A wonderful memory of my boys and I bowling or reading together.  That is the important stuff.

So what did I do last weekend?  I cooked with Cole.  And we made Sopapilla Cheesecake, as it is known in the South.  Many of you asked for the recipe, so here it is, straight from the Pilsbury website.  Enjoy!

12 Weeks of Christmas Treats - Week 7

This week I was inspired by the minor cold front that swept through Houston. It brought great memories of holidays past and many cranberry bliss bars yet to be had. Oz and I put our heads together and come up with an awesome alternative since we both aren't quite ready to make those blissful bars.

Cranberry Almond Bark was in order!!

Ingredients:
6oz Velata Milk Chocolate
16oz White Chocolate Almond Bark

9ozs Dried Cranberries

That's it! So easy.

Now the directions: Warm up the Almond Bark and Velata Milk Chocolate in the microwave according to the directions seperately. Mix 3/4 of the cranberries with the white chocolate and pour into a 8x8 square baking dish. The top with 1/2 of the Velata Milk Chocolate and swirl with a toothpick. Then sprinkle remaining cranberries over chocolate and drizzle more Velata Milk Chocolate over the top. Chill until set and serve!!!

12 Weeks Of Christmas Treats Blog Roll

I'm late. I'm late. For a very important date...

Wait, No i'm just a little behind in jumping aboard the Blog Roll. Six weeks ago Brenda at Meal Planning Magic started her annual 12 Weeks of Christmas Treats Blog roll. I, along with 50+ bloggers (and more joining weekly, like me!!) are baking and cooking up some great treats for the holiday season. We are sharing ideas to get you ready for the holidays. It is a little different from last year in that its not only baked goods, we are also including other treats, candies, food gifts and sweets. Simply any treat that you might share on the holiday table for munching or serving at your holiday parties!

Join in the Baking!!
If you're a blogger, there is still room to join. And if you're not a blogger or just not up for blogging about it, then join us anyway and fill your freezer. Every Thursday from now until December 15th, we will be bringing you lots of new inspiring recipes. Put on your baking cap and collect all those recipes from your recipe box, magazine cuttings, cookbooks or online. Now is the time to make those cookies you've always want to but never found the time. And feel free to make a bar or even a candy.

Here is the link from last week's blog roll. Man do some of those look yummy!!!

Casino Night All Hallow's Eve Party

Oz and I were looking for some great ideas for themed Halloween Parties this month when I ran across this article on the "Top Casino Movies of all Time" on www.casinotop10.net It provoked a very long and rather diverse debate, much like those of the Presidential candidates. Casino Royale with James Bond was of course his first pick. I personally found Hangover one of my favorites and was pleased to see it forth on the list. So keeping the Bond concept to our Casino party, we developed a great plan for cocktails and hors d'oeuvres over roulette and blackjack.

This is where Oz's random bits of trivia always come into play. He knew exactly what Bond would be drinking, the Vesper. Just looking at that recipe, I knew that there had to be another option something more fruity and spirited. The hunt began and the ideas started flowing...

Costumes: Must haves included black cats and vampires. Just picture it. Each woman in a sexy cat costume and the men in long black dusters with stark white fans willing to nibble on our necks. Its sounds awesome!

Food: Zombie fingers breadsticks, deviled ghoul eye balls, vampire blood dip and mini devil's food cake shots.

THE DRINK: Probably the most important part of a great party besides decorations, music and food. We finally agreed upon a Martini in homage to Bond. And something Fruity in homage to an unknown female agent that would also LOVE a martini of her own making. Thus, the Black Cat Martini.

Black Cat Martini:
2 parts Chambord or blackberry liquor
1 part Vodka
just a spash of cranberry juice

shaken over ice and served with carrot slivers for cat whiskers. ***See below for an awesome martini making tip!

Of course we had to "test run" this drink to ensure it was perfect for our guests. We made ours with Chambord and being from Texas, Austin based Deep Eddy Vodka. We love supporting the locals every chance we can get. Now for a few hands of blackjack to test the feel of things and enjoy our concoction.

We are looking forward to a great night with our friends. Thanks To Casinotop10 for the inspiration! 

The crucial most important step about making a martini i learned after many years of bar tending and it was was one of those old grouchy men that taught me what I'm about to share with you. Pay attention. Seriously.

***Martini secret of the year to a perfectly chilled martini...Make sure to use a metal shaker and shake that thing until you think your arms are going to fall off, then shake some more. If you can't scrape ice off the outside with your fingernails, it isn't cold enough. 

Now...Shhhhhh don't tell. Just be an awesome bartender.

Pepperoni Pizza Rolls

Pinterest is my friend, probably more than it should be and today I decided to try my hand at another awesome looking recipe...Pepperoni Pizza Rolls!

This idea came from Dori over at Riches to Rags. She makes it look so easy. Easy enough that I tried it out for lunch for my two little men.

Here are the ingredients and the directions:

Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce 

Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.

Line the rolls up in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with Parmesan  Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Serve the rolls with warm pizza sauce for dipping. 

Easy Dinner Recipe: Taco Ring

We all want to be able to get through our days with as little stress as possible, that includes dinner. Yesterday was definitely one of those days. I did not want to pay someone to feed my family but I still wanted a truly yummy meal that didn't take all night to prepare. So I defaulted to one of my favorite Easy Dinner Recipes that always puts a smile on everyone's face. And with 6 people, that isn't always an easy task.

I even took pictures to ensure you would be able to repeat the process and have happy campers in your household too. Do Not make fun of my messy kitchen. ;)

Step 1: Brown 1 lb of hamburger.

Step 2: Drain, Return to pan and add in 1 pkg of taco seasoning.

Step 3: Add shredded cheese and mix well. I use a full 16oz of cheese when I make this recipe. I try to put about 1/3 inside with the meat and the rest on the outside.

Step 4: Add 1 can of Mexi-corn and 1 can of Rotel tomatoes, draining both before. I also usually add 1 can of sliced black olives, but I was out this go round. Mix well.

Step 5: Take 1 cans of Pillsbury Dough Crescent rolls and break them into their triangles. Here is where I pull out my round Pampered Chef stone. I love that it makes the crust crispy without drying out the center. Then take 1 can of triangles laying them down on the stone, slightly overlapping each other into a starburst with the largest part of the triangle toward the center. Take the second can and repeat the process but moving about 2 inches further outward with the starburst, staggering them between the first layer's triangles. I know it sounds crazy, but this part is HUGE! So i made sure to get a picture.

Step 6: Fill with Taco meat mixture.

Step 7: Roll up each end of the triangles into the center.

Step 8: Top with cheese and bake at 350* for 20 minutes or until golden brown on top and cheese is bubbly. 

My six year old started off dinner saying he wasn't hungry and he wasn't going to eat. Then I placed the taco ring in front of him and less than 5 minutes later, it was gone and he was a happy little boy!!

I always serve mine with a dollop of Sour cream and a side salad or spanish rice. Super Easy and Super Yummy!! Enjoy!

Fall Foods in Season now

I live in Texas and its a known fact that Texas has 4 seasons, hot, hotter, August and Football. On the rare occasion, we will have a week or two of nice temps and even a little snow or ice. But that is a rarity. So we fake Fall and pretend we are just as cool as everyone else. We make chili. We bake breads. We even whip up soups and stews and eat them in 90* weather when a "Cold" front comes through breaking the triple digit temps for the first time in 3-4 months.

Image by chotda

It got me to thinking. I want to really show my boys what foods are seasonal, not just what we like or have always known. So what are great foods in season now?

Image by SFAntti

The Food Network has already started showcasing recipes with added Autumn twists. You can view them here. A lot of the recipes are highlighting apples, cinnamon, pumpkin and tons of beans! Whats4eats.com has done a great job of listing all the seasonal foods. Here is their list:

These are ingredients that come into season in North America during the fall. Some i didn't even know and I'm a US Native. Any that surprised you?

September Foods

Vegetables

Beets | Beet Greens | Cauliflower | Corn | Eggplant | Porcini Mushrooms | Summer Squash | Tomatoes | Winter Squash

Fruits

Figs | Grapes | Melons | Peaches | Pears | Plums

Fish and Seafood

Oysters

October Foods

Vegetables

Beets | Beet Greens | Cauliflower | Collard Greens | Chanterelle Mushrooms | Lettuces |Parsnips | Summer Squash | Winter Squash

Fruits

Apples | Coconuts | Grapes | Melons | Peaches | Pears | Persimmons | Pomegranates |Tangerines

Fish and Seafood

Oysters

November Foods

Vegetables

Artichokes | Beets | Cabbage | Cauliflower | Celery | Celery Root | Collard Greens |Chanterelle Mushrooms | Parsnips | Rutabagas | Winter Squash | Turnips

Fruits

Apples | Coconuts | Dates | Grapefruit | Grapes | Persimmons | Pomegranates |Tangerines

Fish and Seafood

Clams (West Coast) | Dungeness Crab | Oysters

With that detailed of a list, the recipes would be endless. What to cook tonight? Will it be Boston Baked Beans? Crab cakes from scratch? Or an awesome Apple Crumble to eat after a hearty Lentil soup?

Not tonight. Tonight I want to pay homage to the passing of the Summer. Tonight I want to eat a fruit that is so beautifully in season in a manner that just screams fall is on its way! Tonight will be Stuffed Tomatoes!!!! Here is the recipe i have used many times and its still a winner in my book! Thanks to Eatingwell.com.

Image rights belong to Matley01 

INGREDIENTS

• 4 ounces 90%-lean ground beef, or 93%-lean ground turkey
• 1 cup cooked brown rice, or 1/2 cup instant brown rice
• 4 large ripe but firm tomatoes, (about 8 ounces each)
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste
• 1/2 cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
• 1/4 cup minced red onion
• 1/2 cup grated Parmigiano-Reggiano cheese, divided
• 1 tablespoon minced flat-leaf parsley
• 1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 small clove garlic, minced

PREPARATION

1. Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.

TIPS & NOTES

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
• Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.

NUTRITION

Per serving: 355 calories; 16 g fat ( 5 g sat , 7 g mono ); 35 mg cholesterol; 11 g carbohydrates; 20 gprotein; 6 g fiber; 639 mg sodium; 695 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Calcium (25% dv), Potassium (20% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch,1 vegetable, 1 1/2 high-fat meat

Are you ready for disaster?

We don't really think about it until its in our back yard. Hurricanes, earthquakes, tornadoes, massive flooding...would you be ready if one of these were to strike your town? I personally freak out over natural disasters. I think its a control thing. I can't control where its going to strike, how bad it will be or what the aftermath will be like. I'm not a control freak, but man does that really push my limits. In fact when that movie came out about the end of the world because of the polar ice shift, i couldn't bring myself to watch it. Understand this, I do NOT get scared by horror flicks. In fact, I usually laugh through them. But you bring on a natural disaster movie and I'm a HUGE OL' Baby! But back to my point...

I have started to think, since we moved back to Houston that it might be a good idea to compile some recipes that don't require cooking. And, to rebuid my stock pile of non-parishables. Last time we lived here, we lived through Ike and were one of the few families with more than enough food and water to last the 2 weeks without power. But if it were to strike again today, i don't know that we would be. We are very much out of practice. So in respect for our eastern friends living this tragedy personally, I'm enlightening all of you while having a great place to reference this for future use.

Taken straight from Disaster Meal Recipes; Meals from a Can by Linda Larsen. Some of these actually sound pretty yummy!

Photo with common license by dj denim

Disaster Meal Recipes

• Bean and Tuna Salad
  This salad is delicious, even when it's not an emergency! It's also colorful and very good for you too.
• Peanut Butter Granola Wrap Sandwiches
  These crunchy and creamy wrap sandwiches are super easy to make and delicious.
• Updated Peanut Butter Sandwiches
  Carrots, sunflower seeds, and currants add crunch, texture, and nutrition to a simple peanut butter sandwich.
• Butter Bean Salad
  You could use any canned bean in this excellent recipe; black beans or red beans would be delicious. And add any canned meat for hungry appetites.
• Tuna Pizza
  Mashed white beans, combined with some seasonings, make an excellent pizza sauce for this flavorful pizza. Boboli crusts are another great ingredient that stores well at room temperature.
• Coconut Fruit Salad
  Any canned fruit is delicious in this super simple salad. Serve it in ice cream cones for a treat to raise spirits.
• Kris' Famous Sweet Potato Salad
  I love this salad; it's suave and savory. You can also use it as a sandwich spread or dip. Buy small jars of salad dressing or mayonnaise for your emergency pantry for this and other salad recipes.
• Salmon and Potato Salad
  Use pouches of salmon instead of cans if you'd like; the fish in that packaging does not have skin or bones. Serve this salad in pita breads for an easy lunch.
• Couscous Chicken Salad
  You do need boiling water for this salad, unless you can find a brand of couscous that rehydrates in cold water.
• Pantry Gazpacho
  This flavorful gazpacho is very satisfying. It can be heated if you'd like, and served hot.
• Texas Caviar
  Cut this recipe in half so you'll be able to eat it in one sitting. Serve as a sandwich filling, or as a dip with chips an d crackers.

Photo with common license by lynn.gardner

Even the best laid plans don't always work out...

The Pilot and I decided we were going to try to get ahead of the game this week with meal planning, snack prep, laundry set out and dishes put away. Who doesn't want to start the first week of school ahead of the game, right? Today is Wednesday and so far this week, we had a great day 1, semi ok day 2 and were slow to roll this morning for day 3. The recap...

Night before Day 1:

The Pilot kept me company while I folded laundry and made the meal plan for the week. Every day was covered; breakfast, lunch and dinner. We even planned a few "special" meals just to make the week a little more exciting and rewarding. 

• Day 1: B- Pineapple Muffins, L- Pancackes & bacon, D- Hamburger Helper
• Day 2: B- Pineapple Muffins, L- Sandwhiches, D- Chicken and Rice Soup
• Day 3: B- Pineapple Muffins, L- Mac & Cheese, D- Dinner @ Church
• Day 4: B- Pineapple Muffins, L- Ramen Noodles ala Pilot, D- BBQ Chicken & Potatoes
• Day 5: B- Pineapple Muffins, L- Hot Dogs & Chips, D- Spaghetti & Meatballs

Sounds yummy and simply, doesn't it. I even pre-made all the muffins so breakfast was easy. I'll post the recipe at the end of the post. We even went shopping for any ingredients we were missing. Okay, so onto Day 1.

Day 1:

Breakfast - Check. 

Every one got up early, showered and got dressed. We were out the door in record time for the first day with camera in hand. Case started 2nd grade. Cole started 1st and sweet little Jake started Pre-K. This was a first for him. But I was determined not to lose it. I snapped away and despite our apprehension, he did so well. He went right into class and had a rockin' day! Here's a quick picture of my sweet little man. (To the left below)

Baby Josh on the other hand didn't NOT enjoy the morning quite as much. He wanted to ride on the bus and wanted to go to school with is brothers. In three years he will be oh so lucky, but this morning he had to settle for silver dollar pancakes with mommy & daddy. It seems silver dollar pancakes can fix anything.

Lunch - Check.

After school was equally as wonderful. They kids enjoyed their first day. No one peed on the playground, remember Case's first week at Kindergarten. And they had lots to tell over Rice Krispy treats and milk.

Dinner - Not quite as great. Totally flaked. The stove was covered in grease from lunch and we decided left-overs was a better idea. Sigh. 

Day 2:

Breakfast - Check

Clothes were not laid out but we still managed. Drop off was easy and I was off to work. I can't tell you much more about yesterday except Lunch didn't happen as planned and we opted for Frozen Pizza for dinner. There was an unplanned trip to the eye doctor to replace some broken glasses and dinner just couldn't come quick enough. Sigh. On to day 3.

And here we are day 3:

Breakfast - Check

Clothes weren't laid out. We slept far too late but still managed to get kids to class on time and hot coffee in hand. Lunch is still in the works and dinner is at church. Maybe the rest of the week will fall into place as planned.

Where did we go wrong? Can we get back in the game at this point?

Pineapple MuffinsYield: 14 muffins

Ingredients:
For the muffins:
2 (6 oz.) cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
1 egg
1/2 cup canola oil
2/3 cup brown sugar
1 (8 oz.) can crushed pineapple (or 1 cup fresh pineapple chunks)
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda

For the glaze:
1 (6 oz.) carton Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
2/3 cup brown sugar

Directions:
Preheat the oven to 425 degrees F.  Butter/grease muffin pans (or line with paper liners).

In the bowl of a stand mixer, combine 2 cartons of yogurt and egg.  Mix until combined.  Add the oil, brown sugar and pineapple to the bowl and mix until combined.  In a separate medium bowl, whisk together flour, baking powder and baking soda.  Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.

Fill the prepared muffin cups with batter and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire cooling rack and allow to cool completely.

To prepare the glaze, mix the remaining container of yogurt with the brown sugar until smooth.  Store in an airtight container in the refrigerator and drizzle over the top of the muffins just before serving.

Source: from Annie's Eats adapted from The Pioneer Woman

Reinventing...

I'm sitting at my office computer thinking about my blog and how much I miss writing. I don't know who reads. I am not even sure I want to know who reads as it might make me a little more cautious of what I post. But I digress...I happen to be reading a SITS featured post this morning by Alyssa Erickson. She specifically writes about reinventing yourself in your writing, finding your passion for your blog once again. And it made me start to think.

Why do I write?

What do I expect for my readers to get from my blog?

Are my readers connecting with anything of the black and white on the page?

Hmm...I immediately went to my reader and reviewing recent posts by some of my favorite bloggers, only to find several haven't blogged in over a year, or they had moved their blog. Where have I been? Why didn't I see that before now? Was Alyssa's post to help me find my way back to their blogs and network? Or was it to help me rejuvenate my writing.

As a mom of 4 boys, I never have a dull moment. I should have more things to write about than I have time to scribe, but I find myself with writer's block more often than not. Last night Case, my seven year old, told my darling husband and I about sex. That could take a week to write with a straight face. Cole threw a fit because his younger brother looked at him sideways. Jake insists he can do anything his older brothers can do but screams to high heaven if someone doesn't help him. And sweet sweet Josh just smiles through his terrible twos making everyone forget that he shouldn't be in the knife drawers. Oh and Sweet Josh's reincarnation as Al Bundy could take up a couple of blog posts as well.

But...

I wonder. Would it make me a better mom to share it here? Would it scream out to others that I'm insane? Would someone questions my abilities because I openly share about the same struggles, well almost the same struggles that most moms face? What would you do?

I'm seriously looking for feedback. Do my crazy kid stories make you more confident that you stopped at 2? Do they make you feel like you are normal since I'm insane? Does my hurricane-cluttered house make your's look spit-shined?

I think I'm off to find some chocolate....where is that recipe for Chocolate, Banana, Peanut Butter Cupcakes again??

Freeze your New Years Eve...My kind of fun!

Foodbuzz is a great place to browse when you are interested in getting inspiration from other foodies. But let me give you  very heartfelt warning...Do. Not. Go. When. Hungry! You can kiss that New Years Resolution good-bye right away if you do. It is seriously worse than going grocery shopping hungry. I come up with so many recipes I want to make and how I would modify them. Then my grocery list begins...Rum. Heavy Cream. Sugar...I digress.

Today one of the top 9 on Foodbuzz caught my attention. Ms Bosslady at Mind Over Batter shared her recipe for Coquito Ice Cream. Before I go further, let me share with you a picture from her blog. This will explain exactly why it caught my eye and has managed to keep it.

I mean, WOW! (thanks for the picture, I don't think I could capture it any better. Its cold. Its textured. It looks amazing!!)

So that reminded me that with a nice stipends I received last month, I planned to buy the ice cream maker attachment for my KitchenAid Stand Mixer. No, I have not yet. Its still a little chilly, but I'm thinking this little frozen drink might be exactly what I need to move me in that direction. I mean, the alcohol has to add some warmth, right? But lets look at this a little further...I'm not sure I can wait. I might need to make this tonight!

Then I began to remember that I don't know how to make ice cream. I remember from growing up that Granny would make Strawberry Banana ice cream in her old ice cream maker. I remember her needing cream, sugar, strawberries, bananas, vanilla and ice. But aside from that, I've never actually made it. So I Googled it. I love Google! And, I came up with a Wiki site that not only includes wording for each step, but also pictures. I love pictures. I can't screw up pictures. Even better, there are several ways mentioned and a video. I didn't know you could make ice cream in a bag or a ball, did you?

I'm not going to post every method, but I will tell you how to make it in a freezer and you can visit How to Make Ice Cream by Jim to see the rest. This method is great with a custard recipe or if you are desiring a smoother ice cream.

1. Pour ice cream mixture in a deep baking dish, something durable for the freezer.
2. Put in the freezer for 30 minutes.
3. Check the mixture and when it starts to freeze at the edges, take it and stir it with a spatula until your arms are about to fall off, or until all the ice crystals are broken up. I think this would be a good time to bring out the hand mixer.
4. Check and stir every 30 minutes until it is ice cream. Viola! Thanks Jim!

Now he also left a few tips just to help you be more successful at your first attempt making home-made ice cream.

• If you prefer to keep that diet resolution, use milk instead of heavy cream and splenda with you mixture.
• Flavor combinations are limitless. Chocolate syrup is a great basic option. Add fruits, nuts, whatever your favorate combinations might be. I think i'm going to add some mini candies. Extracts can also be purchased to add flavors.
• Blueberries can be added as well. Crush them first. Whole blueberries become hard blueberry rock bombs instead of mixing nicely with the ice cream, fyi.
• If you want to use the stand mixer, like I plan to, put the canister in the freezer overnight. Then put straight on the mixer. Add the mix while the canister is still VERY cold. It cuts down on the ice crystals and produces a smoother ice cream.

Thanks Jim and Ms Bosslady! Y'all have been gems today. You've also given me my first real craving of 2012, and no I'm not pregnant. I just love ice cream!

For Ms Bosslady's Receip for Coquito Ice Cream, See below:

An M.O.B. Production

• 1 cup evaporated milk
• 1 cup coconut milk
• 2/3 cup sweetened cream of coconut (such as Coco Lopez)
• 1/2 cup sweetened condensed milk
• 1 cup heavy cream
• pinch of salt
• 1/4 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• healthy pinch freshly grated nutmeg
• 1 teaspoon vanilla extract
• 5 egg yolks
• 5 1/2 tablespoons white Puerto Rican Rum ( I used Bacardi)

1. In a small saucepan combine evaporated milk, coconut milk, sweetened cream of coconut, condensed milk, heavy cream, salt, spices and vanilla extract. Stir to incorporate and over low heat bring to a simmer.
2. While the milk mixture is simmering prepare a bowl of ice water. Over that bowl of ice water place a smaller bowl with a fine mesh strainer over the top.
3. In a separate bowl whisk the egg yolks until they are smooth. Once the milk mixture has simmered, slowly pour a small amount over the egg yolks to temper them, whisking constantly. Continue whisking and pour the rest of the mixture into the bowl. Return the entire mixture to the saucepan and cook, stirring constantly over medium heat until the mixture thickens slightly and coats the back of a wooden spoon (about 170-175 degrees F), or about 3-4 minutes.
4. Pour the custard through the mesh strainer into the prepared bowl. Allow the ice water to chill it completely. Add the rum and stir until fully incorporated. At this point you can either place in the refrigerator to steep and develop flavor or you can freeze in an ice cream maker according to the manufacturers instructions.

Makes 1 quart of ice cream.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)