Ice Cream Loaf

Just like ice cream pie or more like a semifreddo?

My husband loves ice cream pie. I love to make ice cream pie.

what to do though when you don't have a crowd of people 

to eat a huge pie...... make a smaller one. 

Traditional semifreddos are made in loaf pans, so why not do

one of ice cream as well!  It makes a smaller quantity, 

it is really easy to cut, and so pretty with different

flavors of ice cream.

Lining the loaf pan with parchment, means you can lift the 

whole frozen loaf right out, and cut pretty slices for serving.

As Always,

ENJOY!

INGREDIENTS

9 Oreo cookies

3 Tbsp. butter melted

2-3 types of ice cream (14-16 oz.)

loaf pan 9x5

parchment paper

   Line loaf pan with parchment paper.  Grind Oreo cookies in small food processor.  Melt the butter.

Mix the cookie crumbs and melted butter and layer bottom of loaf pan with crumb mixture. Gently press mixture in pan and to the corners.

    Scoop first softened ice cream into pan, then with an offset spatula, spread to corners and evenly over bottom.  Scoop second flavor of softened ice cream, and gently spread evenly over first layer. 

Scoop third flavor of ice cream or repeat first flavor, over second layer, and spread evenly.  Cover with plastic wrap and put in freezer.  Freeze for at least 3-4 hours before serving.

   When ready to serve, lift parchment out of pan. Gently pull back the parchment, and then cut slices of ice cream loaf, approx. 1" wide.  Serve.  Freeze remaining loaf for another day!!!!

Marinated Feta Cheese

Super easy and sooooo delicious!!

My friend Cindy came over the other evening for a 

girl's night of wine and cheese on the patio.

She mentioned this wonderful way to prepare feta cheese.

Of course, I had to try it!

Trader Joe's sell three different blocks of feta cheese, I marinated

all three types and they were all delicious.

When preparing this recipe, try to use a container that is only slightly

larger than the cheese block you are using, that way the olive oil 

will make its way half way up the side of the cheese.

Make sure to have plenty of fresh cut baguette or ciabatta bread,

it is addictive, you won't want to stop eating it.

As Always,

ENJOY!

INGREDIENTS

1 block of feta cheese

1 lemon

1 large clove of garlic

1/3-1/2 cup fresh thyme

Extra Virgin Olive Oil

Sliced baguette or Ciabatta bread

    In a small container, just a bit larger than the block of feta, place the drained feta block.  Pour over olive oil to reach half way up the side of the cheese.  With a microplane, grate the garlic clove over the top of the cheese, then grate the zest of the lemon, and then add the juice of the lemon.  Strip all the fresh thyme off its stems, and heap over the top of the cheese, letting some fall down the sides, into the oil.  Cover and refrigerate for a few hours to allow the flavors to penetrate the cheese. 

    This can be made a day ahead.  Serve with fresh sliced baguette or ciabatta bread.

Ultimate Fudgy Brownie

We are back to brownie testing!

And ...... the winner is, Yeah! this recipe!

Last month, I posted a number of recipes I was 

testing for my nieces wedding reception, which will 

feature a brownie and ice cream bar.

Not being completely satisfied with all the recipes

I had tried, the search went on!

Well, the search is over.  Everyone has different preferences

when it comes to cookies and brownies, but this one 

was just what she was looking for, Yeah!

I am delighted that the recipe was easy, the texture was moist 

but not gooey, and a light crumb, but rich in flavor.

I am sure everyone will enjoy this come October!

As Always, 

ENJOY!

Recipe Source: Saveur: and Nick Malgieri

Ingredients

16 tbsp. unsalted butter, plus more for greasing

8 oz. bittersweet chocolate, cut into ¹⁄₄" pieces

4 eggs

1 cup sugar

1 cup firmly packed dark brown sugar

2 tsp. vanilla extract

¹⁄₂ tsp. fine salt

1 cup flour

Instructions

Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.

Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.

Tapas Style Artichoke Hearts

Look what's new at Trader Joe's!

I love their display of new items, I always find

something interesting and different.

These little artichoke hearts would be just perfect

to go with any summer appetizers you might prepare.

Find a pretty plate in your cabinet, add these little gems,

give them a drizzle of olive oil, and a sprinkling of 

some fresh herbs, and voila! you have a 

great, quick appetizer.

So many appetizer selections at parties can be heavy and

many are based on cheese.  I am always looking 

for ways to incorporate vegetables, without just

serving crudites and dip.  The Spanish have so

many fabulous tapas, it is no wonder 

they would have such a great product like this!

As Always,

ENJOY!

Tomato Bruschetta

Once I start harvesting all my summer tomatoes,

the challenge is to incorporate them in to almost

everything we eat!

One of my favorite summer tomato dishes is bruschetta.

It is quick and easy to make.  Have it for a lunch with

a few slices of cheese, or make a whole platter

to serve at a party.

Toast baguette slices, until they are dark around the edges 

and dry to the touch.  They will absorb all the excess juice

from the tomatoes that way and still be crunchy.

Dice up the tomatoes you have on hand, add to a large bowl.

Drizzle with olive oil, add a bit of chopped fresh basil

and a light sprinkling of sea salt.

On a large plate or platter, lay out all your toasted baguette rounds.

Mound up your tomato mixture into the center of each round.

Now, pour yourself a nice glass of wine and enjoy that wonderful 

"taste of summer"......home grown heirloom tomatoes!

As Always,

ENJOY!

Italian Crumbly Cake

What a decadent morning treat!

One small slice with a rich cup of coffee

and you will have started your morning

in the perfect way!

What a delightful surprise this cake was!

Reading the title of the cake, I was expecting a finer crumb to 

the cake with a bit drier, crumblier texture, similar to 

many other coffee/morning cakes.

Boy, was I wrong!!

This cake has such a moist interior, It was more like  

eating an almond pastry.

The texture was not heavy or overly rich and not too 

sweet either, just sweet enough to want a cup

of strong coffee or tea.

The recipe says to bake it for 25-30 minutes, until the 

top is golden brown.  At 25 minutes, the center was not puffed, at 

30 minutes, the center was puffed, but the toothpick came out

with moist crumbs.  Finally at 35 minutes the toothpick came 

out clean, and the top was beautifully browned.

This will definitely be a repeat recipe for me!

As Always,

ENJOY!

ITALIAN CRUMBLY CAKE - SBRISOLONA

Cake:

• 1 1/4 cups “00” flour
• 1/4 cup almond flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 4 large egg yolks (one of the whites reserved for topping)
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Topping:

• 1 1/2 cups sliced almonds
• 1 large egg white
• 3 tablespoons granulated sugar

Preheat the oven to 325° F and position a rack in the center. Lightly butter a 10-inch springform pan and dust with flour, tapping out excess flour.

In a medium bowl, whisk together both flours, salt, baking powder, and cinnamon and set aside.

In an electric mixer fitted with the paddle attachment, beat the egg, egg yolks, and sugar on medium speed until thick and pale yellow, about 2-3 minutes. On low speed, add the dry ingredients and beat well, scraping down the sides of the bowl. Beat in the vanilla extract and the melted butter. Switch machine to medium speed and beat for 30 seconds.

Spread the batter in the prepared pan and smooth the top.

To make the topping, put the sliced almonds in a medium bowl. Lightly beat the egg white in a small bowl until it is foamy and light, then pour half of it over the almonds, stirring to coat them evenly. Sprinkle the almonds with the sugar and toss to coat them. Spread the almond topping evenly over the surface of the batter.

Bake the cake for 25 to 30 minutes, or until it is springy to the touch and golden brown on top and a cake tester inserted in the center comes out clean.  Allow the cake to cool for 10 minutes in the pan before removing the sides and letting it cool completely.

The cake can be wrapped in plastic and stored at room temperature for a few days.