Beef Stew

Posted on October 26, 2015 by sparecake

It’s finally getting cold enough for stew! This recipe makes a decently large amount, and I’m quite contentedly plowing through it all by myself. While I was getting ready to make this, I asked several friends if browning the beef really does improve the overall flavor (I was feeling lazy and hoping to skip it) and the answers ranged from “yes” to “YES YOU HAVE TO DO IT”, so I did it, and you probably should too!

Stew: Not a glamour food.

Stew: Not a glamour food.

Ingredients:

Beef:

  • 2 pounds beef stew meat, (cut into bite-sized pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon thyme
  • 1 cup all-purpose flour
  • 2+ tablespoons vegetable oil

Stew:

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 6 ounce can tomato paste
  • 32 ounces beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups baby carrots
  • 3 cups small red potatoes, cut into bite-sized pieces
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Dumplings:

  • 2 cups Bisquick
  • 2/3 cup milk

Season the beef with the salt, pepper, and thyme. Dredge in the flour, shaking off excess. You want lightly coated, the goal isn’t deep fried battered beef!

IMG_6549Heat the oil in a large pan over medium high heat, and cook the beef until browned on all sides. You may need to work in batches to give the beef enough room to touch the pan. Add extra oil as needed for additional batches. Transfer the cooked beef to the crock pot.

IMG_6550Add the salt, pepper, onion, garlic, tomato paste, broth, Worcestershire sauce, carrots, potatoes, parsley, and oregano to the crock pot. If you want, you can do this the night before, but in that case I’d recommend putting it all together in a bowl instead of the crock, so that the first hour of cook time isn’t just spent warming the crock back up from refrigerator temperature. Additionally, consider cutting the potatoes in the morning, or ensure they are submerged, as you don’t want them to go gray before they get in the crock!

Cook on low for 9 hours.

IMG_6552 IMG_6553After 9 hours, add the frozen peas and corn. Combine the flour and water, stirring until no lumps remain, then add to the mixture to thicken. Turn the heat to high.

Stir together the Bisquick and milk until no lumps remain. Place in large dollops over the surface of the mixture, then put the lid back on.

IMG_6554Cook 45-50 minutes, until the Bisquick mixture is completely cooked.

IMG_6555I love Bisquick dumplings so much. They’re not even very interesting, but they make stew soooo good! This is a toast/tasty meal!

IMG_6556

Beef Stew

Beef:

  • 2 pounds beef stew meat, (cut into bite-sized pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon thyme
  • 1 cup all-purpose flour
  • 2+ tablespoons vegetable oil

Stew:

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 6 ounce can tomato paste
  • 32 ounces beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups baby carrots
  • 3 cups small red potatoes, cut into bite-sized pieces
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Dumplings:

  • 2 cups Bisquick
  • 2/3 cup milk

Season the beef with the salt, pepper, and thyme. Dredge in the flour, shaking off excess.

Heat the oil in a large pan over medium high heat, and cook the beef until browned on all sides. You may need to work in batches to avoid crowding. Add extra oil as needed for additional batches. Transfer the cooked beef to the crock pot.

Add the salt, pepper, onion, garlic, tomato paste, broth, Worcestershire sauce, carrots, potatoes, parsley, and oregano to the crock pot. Cook on low for 9 hours.

After 9 hours, add the frozen peas and corn. Combine the flour and water, stirring until no lumps remain, then add to the mixture to thicken. Turn the heat to high.

Stir together the Bisquick and milk until no lumps remain. Place in large dollops over the surface of the mixture, then put the lid back on. Cook 45-50 minutes, until the Bisquick mixture is completely cooked.

Posted in Dinner | Tagged , , | 1 Comment

Chocolate Chess Pie

Posted on October 21, 2015 by sparecake

A rich chocolate pie that goes quite well with marshmallow ice cream! It also only takes 1 bowl and a whisk, so clean-up’s a snap!

IMG_6545Ingredients:

  • 1 unbaked 9″ deep-dish pie shell (if using a frozen crust, let it come up to room temperature or your pie will bake unevenly/very very slowly)
  • 1 1/2 cups sugar
  • 3 heaping tablespoons cocoa powder
  • pinch of salt
  • 5 ounces evaporated milk
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. If using a homemade pie crust, prepare the crust and place it in a 9″ deep-dish pan, then set aside.

Whisk together the sugar, cocoa, and salt in a medium bowl.

IMG_6538Add the evaporated milk, eggs, and vanilla, stirring until completely combined – no one wants a mouthful of plain cocoa powder!

IMG_6539Pour the  mixture into the prepared crust.

IMG_6540Bake 45-50 minutes. The middle will still be slightly jiggly- that’s ok. If it seems like the entire filling remains jiggly, under a firm top layer, you may want to put it back for another few minutes. Some jiggle = normal, lots of jiggle = uncooked pie.

IMG_6543Cool on a wire rack, then serve either still a bit warm, or after chilling. Add cold ice cream to a warm slice of pie and you’ve got a hit!

IMG_6547

Chocolate Chess Pie

From Ezra Pound Cake.

  • 1 unbaked 9″ deep-dish pie shell (if using a frozen crust, let it come up to room temperature)
  • 1 1/2 cups sugar
  • 3 heaping tablespoons cocoa powder
  • pinch of salt
  • 5 ounces evaporated milk
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. If using a homemade pie crust, prepare the crust and place it in a 9″ deep-dish pan, then set aside.

Whisk together the sugar, cocoa, and salt in a medium bowl. Add the evaporated milk, eggs, and vanilla, stirring until completely combined – no one wants a mouthful of plain cocoa powder! Pour the  mixture into the prepared crust, and bake 45-50 minutes. The middle will still be slightly jiggly- that’s ok.

Cool on a wire rack, then serve either still a bit warm, or after chilling.

Posted in Dessert | Tagged , , , | 1 Comment

Marshmallow Ice Cream

Posted on October 19, 2015 by sparecake

This is a simple ice cream (no making custards and worrying about scrambled egg ice cream!) that tastes like a very rich vanilla, possibly with a hint of malted-ness. Add sprinkles or mini chocolate chips for a bit more visual excitement as desired.

IMG_6548Ingredients:

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • sprinkles or other add-ins as desired

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve.

IMG_6537Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. Be careful – if your pot’s bottom is still hot when you put it in the fridge, and if your fridge has glass shelves, consider a pot holder to prevent the temperature change shattering the glass.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.

IMG_6542Freeze according to your ice cream maker’s instructions, adding sprinkles at the very end if desired.

Goes quite delightfully with this pie, which will be on the blog next!

Goes quite delightfully with this pie, which will be on the blog next!

It’s very, very delicious!

Marshmallow Ice Cream

From grouprecipes.com.

  • 10 ounces marshmallows
  • 2 cups half-and-half
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • sprinkles or other add-ins as desired

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined. Freeze according to your ice cream maker’s instructions, adding sprinkles at the very end if desired.

Posted in Dessert | Tagged , , | 3 Comments

Oatmeal Bread

Posted on September 23, 2015 by sparecake

This is one of a number of recipes I’ve copied recently from various cookbooks in the collection of the museum I work at. Many of them require slight changes (due to, for instance, the types of yeast now commonly used), but are pretty easy and delicious. There are, of course, a lot of really horrendous looking recipes in these books as well, but I’m probably not going to waste my time on those!

IMG_6336This bread is from a 1930 cookbook written by the Women’s Club in Parco, which is what our neighboring town used to be called.  The bread is moderately sweet, and not hugely tall. When it’s first out of the oven, the crust is lightly crispy, but by the next day it has softened, and the inside of the bread is soft and dense.

Ingredients:

  • 1 1/2 cup old fashioned oats
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 cups water, boiling
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 4 cups all-purpose flour

Stir together the oats, sugar, and salt in a large bowl. Glass is ideal, if possible, to prevent getting melted plastic in your dough in the next step. Pour the boiling water over the oat mixture and let sit until cooled to room temperature. It smells nice while this happens!

IMG_6328 IMG_6329Stir the yeast and the flour into the oat mixture until most of it holds together, then turn out onto a clean surface and knead for several minutes.

IMG_6387Clean, dry, and grease your bowl, giving the dough some time to rest, then return to the dough and continue kneading until a soft dough is formed, and you don’t see any dry bits left. Form into a ball, place in the bowl, and turn to grease all over. Cover loosely and let rise until doubled.

IMG_6388Punch down the risen dough, divide in two, and shape into loaves. Place each into a lightly greased bread pan, cover loosely, and let rise until doubled again. During this time, preheat your oven to 350 degrees.

Bake 50 minutes, or until loaves sound hollow when tapped on their bottoms. Let cool on a wire rack before slicing.

IMG_6391 IMG_6337

Oatmeal Bread

From the Parco Cook Book.

  • 1 1/2 cup old fashioned oats
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 cups water, boiling
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 4 cups all-purpose flour

Stir together the oats, sugar, and salt in a large bowl. Pour the boiling water over the oat mixture and let sit until cooled to room temperature.

Stir the yeast and the flour into the oat mixture until most of it holds together, then turn out onto a clean surface and knead for several minutes. Clean, dry, and grease your bowl, giving the dough some time to rest, then return to the dough and continue kneading until a soft dough is formed, and you don’t see any dry bits left. Form into a ball, place in the bowl, and turn to grease all over. Cover loosely and let rise until doubled.

Punch down the risen dough, divide in two, and shape into loaves. Place each into a lightly greased bread pan, cover loosely, and let rise until doubled again. During this time, preheat your oven to 350 degrees.

Bake 50 minutes, or until loaves sound hollow when tapped on their bottoms. Let cool on a wire rack before slicing.

Posted in Bread | Tagged , , | 3 Comments

Eclair Cake

Posted on September 21, 2015 by sparecake

This is a simple, delicious dessert I’ve made a bunch of times over the years. Although I normally picture graham crackers as crumbly disasters, once they’ve ‘soaked’ in the pudding mixture for a while they come apart from the main mass forkful by forkful, each individual bite holds together surprisingly well.

IMG_6394

See, I wouldn't lie to you! I would, however, eat straight out of the serving dish...

See, I wouldn’t lie to you! I would, however, eat straight out of the serving dish…

Ingredients:

  • 2 3.5 ounce packages of vanilla pudding mix
  • 1 8 ounce package of CoolWhip, thawed (overnight in the refrigerator should be sufficient)
  • 3 cups milk
  • 1 16 ounce package graham crackers
  • 1 tub prepared chocolate frosting

Stir together the pudding mix, CoolWhip, and milk in a large together until smooth.

IMG_6378Lay out graham crackers to cover the bottom of a 9X13″ pan in a single layer. Pour half the pudding mixture over the graham crackers, then lay down a second layer of grahams on top.

IMG_6381Pour the remaining pudding mixture over the second layer of graham crackers, then top with a third layer of grahams.

Microwave the tub of frosting for 20-30 seconds, until pourable. Pour evenly over the top layer of graham crackers. Refrigerate at least 4 hours.

IMG_6382While you shouldn’t have trouble eating it sooner, this stays good for up to about a week – the graham crackers don’t get any soggier after 4 days than after 4 hours, and the pudding mixture never goes weird in that time.

IMG_6383 IMG_6384

Eclair Cake

From AllRecipes.

  • 2 3.5 ounce packages of vanilla pudding mix
  • 1 8 ounce package of CoolWhip, thawed
  • 3 cups milk
  • 1 16 ounce package graham crackers
  • 1 tub prepared chocolate frosting

Stir together the pudding mix, CoolWhip, and milk in a large together until smooth.

Lay out graham crackers to cover the bottom of a 9X13″ pan in a single layer. Pour half the pudding mixture over the graham crackers, then lay down a second layer of grahams on top. Pour the remaining pudding mixture over the second layer of graham crackers, then top with a third layer of grahams.

Microwave the tub of frosting for 20-30 seconds, until pourable. Pour evenly over the top layer of graham crackers. Refrigerate at least 4 hours.

Posted in Dessert | Tagged , , , | 1 Comment

Korean BBQ Pork Lettuce Wraps

Posted on September 16, 2015 by sparecake

If you have some friends (or you yourself) who are unfamiliar with Korean food, this is a fun (if slightly messy to eat) way to get them into it! It also happens to be delicious!

IMG_6360This recipe does make a HUGE amount of coleslaw, you could easily get away with halving it. I worked leftovers into fried rice for several days after the pork was gone.

Ingredients:

Pork:

  • 2 pounds pork shoulder
  • 1 medium pear, quartered and cored (conveniently, my supermarket had Asian pears, so I used one of those)
  • 1 small onion, chopped into large pieces
  • 8 cloves garlic
  • 1 tablespoon fresh ginger, peeled and sliced
  • 2 green onions, chopped
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 6 tablespoons gochuchang (red chili paste, optional and spicy)

Coleslaw:

  • 1 small head of cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 small sweet onion, sliced thin
  • 4 green onions, chopped
  • 1 large carrot, julienned
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons crushed red pepper flakes
  • salt and pepper to taste

For serving:

  • butter lettuce or other lettuce of choice
  • 4 cups steamed rice
  • kimchi

For both making the marinade for the pork and for dealing with all those coleslaw veggies, you’re going to be really happy if you have a food processor. The slicing/shredding plates make what would take me all day a matter of a few minutes!

To prepare the pork: Slice the pork into 1/8″ thick slices (easier if the pork is firm from being slightly frozen), then cut those slices into roughly 2″ x 2″ pieces. Place in a large ziploc bag.

IMG_6349Combine the pear, onion, garlic, and ginger in a food processor or blender and puree until the consistency of apple sauce.

IMG_6350Transfer to a medium bowl, then add the green onions, soy sauce, sugar, black pepper, sesame oil, and gochuchang and stir well.

IMG_6351Pour the mixture into the bag with the pork, press out the air, and seal. Refrigerate at least 30 minutes, up to 24 hours.

If you don't have someone to hold open the bag for you while you pour, but you do have a vase under your kitchen sink (somehow every house does, right?) you're in luck!

If you don’t have someone to hold open the bag for you while you pour, but you do have a vase under your kitchen sink (somehow every house does, right?) you’re in luck!

IMG_6353While the pork marinates, prepare the coleslaw: Combine the cabbage, red cabbage, onion, carrot, and garlic in a large bowl.

Thanks again, food processor!

Thanks again, food processor!

In a medium bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, red pepper, salt, and pepper. Pour over the vegetables and stir well to evenly coat. Refrigerate for 2-4 hours to let the flavors come together.

IMG_6358 IMG_6359When ready to cook, you can either place the meat on skewers and grill over a high flame for about 4 minutes per side, or pay fry over high heat with a bit of vegetable oil until cooked through, 5-8 minutes. I used the stove, and it was quite a bit of pork so I put the already-cooked pieces on a plate in the oven, which was turned as low as it goes, to keep warm while I cooked the rest.

To serve, wrap a bit of pork, rice, coleslaw, and kimchi in a piece of lettuce. I always make a mess doing this, because I put way too much in, but it’s fun anyway. Unfortunately at the time my fridge was acting more like a freezer so after the first 2 or 3 leaves of lettuce the rest was a block of ice, but you can certainly also just throw the pork, rice, coleslaw, and kimchi on your plate and eat it with a fork/chopsticks. (Good news, we now have a new, properly-functional fridge!)

IMG_6361 IMG_6362With the full amount of gochuchang, I think all our noses were running a bit from the heat, but that did not stop anyone from going back for thirds…

Korean BBQ Pork Lettuce Wraps

From Use Real Butter.

Pork:

  • 2 pounds pork shoulder
  • 1 medium pear, quartered and cored
  • 1 small onion, chopped into large pieces
  • 8 cloves garlic
  • 1 tablespoon fresh ginger, peeled and sliced
  • 2 green onions, chopped
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 6 tablespoons gochuchang (red chili paste, optional and spicy)

Coleslaw:

  • 1 small head of cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 small sweet onion, sliced thin
  • 4 green onions, chopped
  • 1 large carrot, julienned
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons crushed red pepper flakes
  • salt and pepper to taste

For serving:

  • butter lettuce or other lettuce of choice
  • 4 cups steamed rice
  • kimchi

To prepare the pork: Slice the pork into 1/8″ thick slices (easier if the pork is firm from being slightly frozen), then cut those slices into roughly 2″ x 2″ pieces. Place in a large ziploc bag.

Combine the pear, onion, garlic, and ginger in a food processor or blender and puree until the consistency of apple sauce. Transfer to a medium bowl, then add the green onions, soy sauce, sugar, black pepper, sesame oil, and gochuchang and stir well. Pour the mixture into the bag with the pork, press out the air, and seal. Refrigerate at least 30 minutes, up to 24 hours.

While the pork marinates, prepare the coleslaw: Combine the cabbage, red cabbage, onion, carrot, and garlic in a large bowl. In a medium bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, red pepper, salt, and pepper. Pour over the vegetables and stir well to evenly coat. Refrigerate for 2-4 hours to let the flavors come together.

When ready to cook, you can either place the meat on skewers and grill over a high flame for about 4 minutes per side, or pay fry over high heat with a bit of vegetable oil until cooked through, 5-8 minutes. To ensure even cooking, don’t overcrowd your skewers or pan.

To serve, wrap a bit of pork, rice, coleslaw, and kimchi in a piece of lettuce.

Posted in Dinner | Tagged , , | 3 Comments

Snacking Granola Clusters

Posted on September 14, 2015 by sparecake

Here’s a high-energy snack to alleviate some of the guilt of just repeatedly jamming your fist into the cereal box. It’s mean to be snacked on, so you’re in the clear! There’s a ton of room for variation to suit your tastes with this, and when you’ve eaten all the clusters you’ll probably have a few handfuls of loose granola bits that make a grand ice cream topping!

IMG_6343Ingredients:

  • 5 cups old-fashioned oats
  • 1/2 cup butter, melted
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/2 cup honey
  • 1 cup raisins
  • 2 cups sweetened flaked coconut (I left this out, don’t care for coconut)
  • 4 cups corn flakes, crushed (I used frosted flakes, and measured the cereal before crushing)
  • 1 teaspoon kosher salt
  • 1 cup salted cashews or other nut (left these out too)
  • 1 beaten egg white
  • 1 cup white chocolate chips

Between the coconut and the cashews, I left out 3 cups worth of ingredients, and this still filled my jelly roll pan quite full, so I could see needing a second pan if using the coconut and cashews as well. Just be careful if you do use a second pan, and the ingredients get spread out thinner, and keep an eye during baking as a thinner layer will bake/burn sooner.

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated.

IMG_6338Spread the mixture evenly onto the lined baking sheet.

Adding another 3 cups of anything seems like it'd be overflowing from a single pan, right?

Adding another 3 cups of anything seems like it’d be overflowing from a single pan, right?

Bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. I waited and tossed the white chocolate chips in after, as I was breaking into chunks, but I think in the future I’ll wait until the oven has cooled off a bit, toss the white chocolate chips on top of the granola in the oven, and let it cool the rest of the way, so that the chocolate attaches to the clumps a bit better.

IMG_6341Break into pieces, and store in an airtight container.

IMG_6342

Snacking Granola Clusters

From Cookies and Cups.

  • 5 cups old-fashioned oats
  • 1/2 cup butter, melted
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/2 cup honey
  • 1 cup raisins
  • 2 cups sweetened flaked coconut
  • 4 cups corn flakes, crushed (measured before crushing)
  • 1 teaspoon kosher salt
  • 1 cup salted cashews or other nut
  • 1 beaten egg white
  • 1 cup white chocolate chips

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated. Spread the mixture evenly onto the lined baking sheet, and bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. After the oven has cooled partially, sprinkle the white chocolate chips over the granola, then return to the oven to continue to cool.

Break into pieces, and store in an airtight container.

 

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Strawberry Cheesecake Ice Cream

Posted on September 9, 2015 by sparecake

I’ve only had strawberry cheesecake ice cream once, in a tiny place in the outskirts of DC, but I’ve always wanted it again. Turns out… it’s really not hard to make. Dangerous thing to know! This ice cream’s very rich, and very cream cheese-y, and super nice.

IMG_6354Ingredients:

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 2/3 cup granulated sugar
  • pinch salt
  • 1/2 cup graham cracker crumbs
  • 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

IMG_6340Freeze the cream cheese mixture according to your ice cream maker’s directions.

Getting pretty sturdy...

Getting pretty sturdy…

When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

IMG_6345Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it.

IMG_6346 IMG_6347Repeat several times, until all the ice cream and all the strawberry sauce have been used up.

IMG_6348Freeze until ready to eat.

IMG_6355

Strawberry Cheesecake Ice Cream

  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 2/3 cup granulated sugar
  • pinch salt
  • 1/2 cup graham cracker crumbs
  • 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

Freeze the cream cheese mixture according to your ice cream maker’s directions. When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it. Repeat several times, until all the ice cream and all the strawberry sauce have been used up. Freeze until ready to eat.

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Pizza Fries

Posted on September 7, 2015 by sparecake

Heeey I’m back! Aaand most of you are probably on vacation today. Oh well, you’ll get back to your computers eventually…

IMG_6254I ate this as a tasty dinner, but it probably makes more sense as a sharing thing at a party or when you have friends over to watch a show/movie. Either way, it’s pie crust, which is delicious, and pizza, which pretty much everyone loves, so it’s gonna be a win.

Ingredients:

  • 1 container of prepared, refrigerated pie crusts (2 per box)
  • 1/2 cup of pizza sauce, plus some for dipping
  • 1/2 cup shredded mozzarella cheese
  • enough pepperoni slices to cover the bottom crust (or other fairly flat pizza topping)
  • grated parmesan cheese
  • 1 teaspoon olive oil
  • oregano and other spices as desired

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Remove the pie crusts from the fridge and let come to room temperature for 10-15 minutes. Spread out one crust on a cutting board. Spread the pizza sauce evenly over the crust.

IMG_6247Top with pepperoni and mozzarella.

IMG_6248Add the second crust, then brush the top with olive oil and sprinkle on some parmesan and oregano, and any other herbs you might find pizza-y.

IMG_6249Slice into 1/2″ slices in one direction, then into quarters in the other direction (your outside edges will be smaller than the center pieces).

IMG_6250Transfer to the lined sheet and spread the ‘fries’ out a little bit – this may require an additional pan.

Tight fit if you want to give them all a tiny bit of room.

Tight fit if you want to give them all a tiny bit of room.

Bake 30 minutes, or until slightly golden.

IMG_6252Serve still warm, with additional pizza sauce for dipping.

IMG_6255

Pizza Fries

Lightly adapted from Oh, Bite It!

  • 1 container of prepared, refrigerated pie crusts (2 per box)
  • 1/2 cup of pizza sauce, plus some for dipping
  • 1/2 cup shredded mozzarella cheese
  • enough pepperoni slices to cover the bottom crust (or other fairly flat pizza topping)
  • grated parmesan cheese
  • 1 teaspoon olive oil
  • oregano and other spices as desired

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Remove the pie crusts from the fridge and let come to room temperature for 10-15 minutes. Spread out one crust on a cutting board. Spread the pizza sauce evenly over the crust, getting close to the edges, then top with pepperoni. Add the mozzarella, then the second crust. Brush the top with olive oil, then sprinkle on some parmesan and oregano, and any other herbs you might find pizza-y.

Slice into 1/2″ slices in one direction, then into quarters in the other direction (your outside edges will be smaller than the center pieces). Transfer to the lined sheet and spread the ‘fries’ out a little bit – this may require an additional pan. Bake 30 minutes, or until slightly golden.

Serve still warm, with additional pizza sauce for dipping.

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Pulled Pork Mac & Cheese

Posted on August 17, 2015 by sparecake

This is something I’d been craving for the last few weeks, and I was pretty pleased with the end result. The two flavors go very well together, and this makes enough that it was every lunch and dinner for me for almost a week.

IMG_6216Where this takes a bit of time at the end to pull the pork and make the mac & cheese, I figured an easy/quick morning would be nice and used bottled bbq sauce, but if you have a favorite recipe from scratch, you could probably use it. Just keep in mind that a sweet bbq sauce goes better with the mac & cheese than a strongly vinegar or mustard-y one.

IMG_6204A quick heads up: There’s probably going to be a week or two ‘summer break’ for the blog starting, oh, say, right after you finish reading this post!

Ingredients:

  • 1 cup gingerale
  • approximately 3 1/2 pounds pork shoulder
  • 1 18 ounce bottle sweet bbq sauce
  • 1 pound shell pasta (elbows are also ok, but shells are more fun)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 4 cups shredded cheddar cheese
  • extra shredded cheese and/or bbq sauce, as desired

IMG_6206To prepare the pork, place the gingerale and pork in a crockpot, cover, and cook on low for 8 hours.

IMG_6201 IMG_6202Remove from the crock pot and shred using two forks, then return the shredded meat to the liquid in the crock.

IMG_6203Stir in the bbq sauce, then leave turned on low heat with the lid off while you prepare the shells.

IMG_6205Preheat oven to 350 degrees. Lightly grease a 9X13″ pan. Cook the pasta al dente according to package instructions. If the pasta finished boiling before the cheese sauce is prepared, toss it with a small amount of olive oil to prevent it from clumping.

In a large pan, melt the butter over medium heat. Add the flour and whisk until there are no dry flour clumps left, then slowly whisk in the milk until smooth. Reduce heat to low, and whisk until thick and creamy. Sprinkle in the cheese and continue cooking and stirring until completely melted.

IMG_6209Remove from heat and stir in the cooked pasta. (If your pan isn’t big enough to hold all the pasta, put the pasta back into the pot it was cooked in and mix it with the cheese sauce in there.)

IMG_6210Transfer the macaroni and cheese to the greased dish and spread evenly.

Seemed the best place in case I missed.

Seemed the best place in case I missed.

Top with the pulled pork – you don’t HAVE to use all of the pork, but it will fit on if you want to.

IMG_6212Top with extra cheese, if desired, then bake 15 minutes.

IMG_6213 IMG_6214Drizzle servings with extra bbq sauce if desired.

Pulled Pork Mac & Cheese

  • 1 cup gingerale
  • approximately 3 1/2 pounds pork shoulder
  • 1 18 ounce bottle sweet bbq sauce
  • 1 pound shell pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 4 cups shredded cheddar cheese
  • extra shredded cheese and/or bbq sauce, as desired

To prepare the pork, place the gingerale and pork in a crockpot, cover, and cook on low for 8 hours. Remove from the crock pot and shred using two forks, then return the shredded meat to the liquid in the crock. Stir in the bbq sauce, then leave turned on low heat with the lid off while you prepare the shells.

Preheat oven to 350 degrees. Lightly grease a 9X13″ pan. Cook the pasta al dente according to package instructions. If the pasta finished boiling before the cheese sauce is prepared, toss it with a small amount of olive oil to prevent it from clumping.

In a large pan, melt the butter over medium heat. Add the flour and whisk until there are no dry flour clumps left, then slowly whisk in the milk until smooth. Reduce heat to low, and whisk until thick and creamy. Sprinkle in the cheese and continue cooking and stirring until completely melted. Remove from heat and stir in the cooked pasta.

Transfer the macaroni and cheese to the greased dish and spread evenly. Top with the pulled pork. Top with extra cheese, if desired, then bake 15 minutes.

Drizzle servings with extra bbq sauce if desired.

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