A few months ago, I heard about the existence of a bike ride called the Tam Slam. For obvious reasons, this got me thinking of Tim Tam Slams. If you’re not familiar, a Tim Tam Slam is when you take a Tim Tam (rectangular, chocolate covered Australian cookie), bite off opposite corners, and then use it like a straw to drink hot chocolate until the heat of the hot chocolate melts the cookie. It’s delightful! By the time I got some Tim Tams and was ready to do something with them, however, it was a bit warm for hot chocolate, so I’ve tried to recreate the experience in a more summer-appropriate form. It turns out quite nicely!
Ingredients:
- 10 ounces marshmallows
- 2 cups half-and-half
- 2 cups heavy cream
- 2 tablespoons vanilla extract
- 1/3 cup chocolate syrup
- 8 Tim Tams, roughly chopped
Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve.
Transfer the mixture to a bowl, and chill in the refrigerator 30 minutes or until cold. When the marshmallow mixture is cold, in a separate large bowl, beat the heavy cream to the soft peak stage. Beat in the vanilla, then add the marshmallow mixture and beat until combined.
This was the last thing my hand mixer will ever mix. RIP
Pour the mixture into your ice cream maker, freezing according to its directions. When the mixture is just about frozen, add the chocolate syrup and Tim Tam pieces, and let churn until well mixed.
It’s the perfect summer version of the Slam!
Tim Tam Slam Ice Cream
- 10 ounces marshmallows
- 2 cups half-and-half
- 2 cups heavy cream
- 2 tablespoons vanilla extract
- 1/3 cup chocolate syrup
- 8 Tim Tams, roughly chopped
Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Transfer the mixture to a bowl, and refrigerate 30 minutes or until cold. When the marshmallow mixture is cold, in a separate large bowl, beat the heavy cream to the soft peak stage. Beat in the vanilla, then add the marshmallow mixture and beat until combined.
Pour the mixture into your ice cream maker, freezing according to the machine’s directions. When the mixture is just about frozen, add the chocolate syrup and Tim Tam pieces, and let churn until well mixed.
Remove from the heat and stir in the butter, vanilla, and orange zest.
Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.
After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden. This feels like it takes forever, but when it does melt it happens very quickly, so do pay attention and take it off the heat before it burns!
This may be only the 3rd time I’ve cooked shrimp, but it’s really easy!
Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm.
Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.
Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.
Ingredients:
Spoon the mixture into the prepared pan.
Bake 30 minutes, or until they are well browned and firm.
…and that’s it! Nice!
Ingredients:
During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.
Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.
Sprinkle the blue cheese over the mixture.
When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.
I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.
Add the eggs and beat again, then beat in the nutmeg and vanilla.
Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.
Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.
Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.
Cool in the pans 5 minutes, then turn out to a wire rack.
Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.
To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.
Ingredients:
Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.
Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.
Bake 9-10 minutes, or 11 if you froze the dough.
When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.
Ingredients:
Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed.
Spread 2/3 of the dough into the greased pan – I used a combo of fingers and a greased spatula. Set aside the remaining dough.
In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan and smooth.
Drop the remaining 1/3 of the dough in clumps over the chocolate mixture.
Bake 25-30 minutes, until golden brown.
Let cool a bit, then cut into bars and serve.
Ingredients:
Heat the oil in a large pot over medium-high heat, then add the turkey and cook until browned and cooked through, breaking the meat up as you go.
Add in the tomato soup, then all the vegetables.
Add the chicken broth and bring to a boil.
Let it come to a boil, then cover, lower the heat to a simmer, and simmer half an hour before serving.
Ingredients:
Remove from the oven, leaving the oven on, let cool 10 minutes, then shred the insides out with 2 forks. Place the shredded squash into a strainer lined with paper towels and squeeze out any extra moisture.
Reduce the heat to low and simmer 20-30 minutes, adding the basil once the mixture has thickened some.
When both the squash and the sauce are ready, combine half the sauce with the squash and mix together. Place the sauced squash back in the empty squash shells, or in a baking dish, and top with the remaining sauce.
Spread the cheese mixture evenly over the squash.
sparecake 