Mint Chocolate Chip Ice Cream

This is my all-time FAVORITE ice cream flavor, bar none. This recipe is so pure and simple, I have to restrain myself from making it every week. :)


Mint Chocolate Chip Ice Cream 
recipe by adorkablerecipes.blogspot.com
Yields: 1-1/2 quarts (14--1/2 cup servings)

Ingredients

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 tsp pure mint extract

1 cup mint chips or chocolate chips 

Directions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved--about 1 to 2 minutes. Stir in heavy cream and mint extract.

Turn the machine on; pour the mixture into the (frozen) freezer bowl, and let mix until thickened--about 20 to 25 minutes. Pour in mint or chocolate chips and let combine for 5 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

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Wheat Pita Bread

I love a piece of soft, flavorful pita bread. It's the perfect palate for so many uses--sandwiches, dipping, baking into chips, munching. This recipe is so easy once you've conquered your intimidation of yeast, you'll never want to go back to the store bought variety ever again. :)

Whole Wheat Pita Bread

recipe by annies-eats.com

Yields: 8 pitas

Ingredients

2-1/4 tsp instant yeast

1 Tbsp honey

1-1/4 cups warm water (105˚-115˚ F), divided

1-1/2 cups bread flour, divided

1-1/2 cups whole wheat flour, divided

1/4 cup extra-virgin olive oil

1 tsp salt

Cornmeal, for sprinkling

Directions

In the bowl of a stand mixer (or in a bowl by hand), combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1-1/4 cups bread flour, 1-1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Spiced Banana Cake with Banana Frosting

If you love banana bread, you will love this cake. It has the perfect moist factor, the perfect density, the perfect banana flavor, and the perfect sweetness. It's just wonderful.

Spiced Banana Cake
recipe by adorkablerecipes.blogspot.com
Serves: 12

Ingredients

2-1/4 cup flour 

1-1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon 

1/2 cup unsalted butter, softened

1-1/4 cup sugar 

2 tsp vanilla

2 large eggs

1/4 cup sour cream

3 medium bananas, mashed 

1/2 cup buttermilk*

*or combine just under 1/2 cup milk with a little less than 1 Tbsp lemon juice and let sit for 5 minutes.

Directions

Preheat oven to 350 degrees. Prepare 2-9 inch pans by greasing with shortening and dusting with flour. Set aside. 

In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg and cinnamon. Set aside.

In a second large mixing bowl, beat together butter and sugar until light and fluffy. Add vanilla and eggs and beat until combined. Stir in sour cream and bananas. While the mixer is running, pour in buttermilk in a slow steady stream. 

Then, in 3 separate additions, stir in flour mixture into the wet ingredients. Stir until just combined. Do not over-mix.  

Divide batter evenly between the two prepared pans. Place in the center of the oven and bake for 20 minutes. Check on the cakes at this point. (Mine cooked quickly and were finished at this time). If still loose and runny in the middle return to the oven for 7-10 minutes or until cooked thoroughly (when tops are golden brown and a toothpick inserted into the center of the cakes comes out clean.)

Remove from the oven and place on a wire rack to cool for 10 minutes. After 10 minutes, turn cakes out onto the wire rack to cool completely. (right side up.)  

Banana Frosting
Ingredients:
1/4 cup unsalted butter, softened
1/2 cup banana, mashed (about 2)
1/2 tsp lemon juice
1/2 tsp vanilla
3-1/4 to 3-3/4 cup powdered sugar

Directions
In a large mixing bowl, mash bananas. Add butter and beat until fairly smooth. Stir in lemon juice and vanilla. One cup at a time, beat in powdered sugar until desired consistency is reached. Spread on cooled cake. 

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