pumpkin eggnog ice cream

 (grainy photo from my phone)

Recently a friend sent me a recipe for Pumpkin Pie Shakes, which sounded amazing, but I had unfortunately just ran out of leftover Pumpkin Pie. It inspired me to come up another seasonal concoction, Pumpkin Eggnog Ice cream. I looked up some recipes, but so many ice cream recipes involved cooking things then tempering them, and I was (am) lazy, so wanted an easy and fast way to my Pumpkiny-Eggnog filled dreams. I remembered that when I made the ice cream for the Roasted Cherry Coconut Ice Cream sandwiches, I didn't have to do any of that. So I based some of the recipe on that. I sort of just threw a bunch of stuff together, and I must say, the result is pretty great. Don't you love when mad kitchen science works out?

PS: This would also make a nice Christmas gift, and/or a great treat to bring to a Holiday Party.

Pumpkin Eggnog Ice Cream

16 oz. Eggnog
1 cup heavy cream
One 14-ounce can sweetened condensed milk
1/2 can Spided Pumpkin
1/4 tsp. freshly ground nutmeg

Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream.

Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze. EAT.

apple butter

Remember my influx of apples? Well, this is part two of Apple Fest, 2011. I've talked about apple butter before, and it's delightful. This apple butter turned out different than the last batch. I may have cooked it too long, but this stuff is much thicker. I was nervous about that, but then I tried it. It is almost like bread candy. Cinnamon apple bread candy. Yep, I just blew your mind. Now go blow someone else's mind. (Also! This makes a wonderful Christmas gift.)

Ingredients:
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

(I found the recipe found here) 

**PS- if anyone has any diabetes or celiac friendly recipes or sites they can recommend, can you send them my way? 

apple coffee cake with crumble topping and brown sugar glaze

 (photo from my instagram)

Recently, I had an influx of apples, thanks to an awesome neighbor, and I was looking for yummy ways to use them up. I was talking to my sister-in-law (2.0) and she suggested a cake that my oldest sis likes to make. So, like the homegirl she is, she emailed me this recipe so I could try it. Well, I sure am glad I did. It's definitely not low in sugar, but it's high in awesome. It's a great holiday party cake, so bring this with your ugly Christmas sweater to your next party!

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Cake: 
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
 
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
 
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions:
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. 

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly.

I'm in love with these vase mills. I saw them originally on one of my favorite blogs, Design Milk. I have a thing for salt and pepper mills. Maybe, when I have a bigger place, I can start a super sweet collection—and these will definitely make the cut, that's for sure.