I Sing In The Kitchen

Short And Sweet. Chocolate Chip Ice Cream Sandwiches.

Posted on June 10, 2021 by I Sing In The Kitchen

Summer is almost here! Pull some of these Chocolate Chip Ice Cream Sandwiches out of the freezer for a refreshing treat that everyone will love.

Chocolate Chip Ice Cream Sandwiches

Ingredients:

1/2 gallon vanilla ice cream or chocolate chip ice cream, softened
1 (16 1/2 ounce) roll refrigerated chocolate chip cookie dough
1 cup miniature semisweet chocolate chips

Directions:

1. Line a 13 x 9-inch baking pan with parchment paper on plastic wrap. Spoon the softened ice cream into the pan, smoothing it into an even layer. Freeze for at least 4 hours or until ready to assemble cookies.

2. Preheat oven to 350°F. Line baking sheets with parchment paper.

3. Roll cookie dough into 16 even balls. Place on prepared baking sheets and bake for 10 to 12 minutes, or until golden brown. Cool completely on a wire rack.

4. Use a 2 1/2 inch round cookie cutter to cut ice cream into 8 rounds. (I had a lot of ice cream left over). Place one ice cream round on the flat side of 8 cookies. Top with flat side of remaining 8 cookies.

5. Roll edges of cookies in miniature chocolate chips. Wrap each ice cream sandwich in plastic wrap and freeze for at least 4 hours before serving.

Note: Ice cream sandwiches can be made ahead and frozen up to one month.

Makes 8 ice cream sandwiches

Recipe from Paula Deen

Time for a short song that packs a long punch in its one minute and 48 seconds.

And a sweet song that seems sad AF.

“I want you back in my life”

Check out Call To Mind on Bandcamp where you can buy their music.

Learn more about Moon Tapes on Bandcamp where you can buy their music.

Cheers!

Posted in Dessert, Ice Cream, Short And Sweet | Tagged Call To Mind, Moon Tapes | Leave a comment

Red, White And Blueberry Ice Cream Pie With Granola Crust. New Music From Welcome Center.

Posted on May 27, 2021 by I Sing In The Kitchen

Q: What do you call raspberries playing the guitar?
A: A jam session.

Q: What do you call a sad raspberry?
A: A blueberry.

Q: What did one raspberry say to the other?
A: If you weren’t so sweet, we wouldn’t be in this jam!

Q: What do you call a raspberry that uses foul language?
A: Berry Rude.

Need a patriotic-looking dessert for Memorial Day? This cool Red, White And Blueberry Ice Cream Pie With Granola Crust has got you covered. Swirls of blueberry and raspberry sauces cover vanilla ice cream in a nutty, crunchy granola crust. You can make the pie ahead of time, so that’s a bonus.

Red, White And Blueberry Ice Cream Pie With Granola Crust

Ingredients:

2 cups granola without raisins
1/2 cup chopped walnuts
1/4 cup butter, melted
1 tablespoon honey
3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened

Ingredients for raspberry sauce:

6 oz fresh raspberries (about 1 1/4 cups)
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch

Ingredients for blueberry sauce:

6 oz fresh blueberries (about 1 1/4 cups)
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon cornstarch

Directions:

1. Preheat oven to 350°F. Grease a 9-inch pie plate.

2. In a food processor, pulse granola and walnuts until fine crumbs form. Add butter and honey and pulse just until blended. Press mixture onto bottom and up sides of prepared pie plate.

3. Bake 10 minutes or until lightly browned. Cool completely.

4. Spread ice cream into prepared crust. Freeze, covered, for at least 2 hours.

5. In a small saucepan, combine raspberry sauce ingredients. Bring to a boil then decrease heat to medium and cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, do the same with the blueberry sauce ingredients.

6. Cool and press each sauce separately through a fine mesh strainer into separate bowls.

7. Transfer each sauce into a resealable plastic bag. Snip a small hole in corner of each bag.

8. Decorate pie as desired. I swirled most of the sauces over the pie, but be sure to see how pretty Marina’s pie is using a lighter touch of sauce.

9.Freeze pie, covered, until serving time. Serve with any remaining raspberry and blueberry sauces. Serves 8

Recipe from Yummy Mummy Kitchen

Welcome Center (Jesse Smith and Aaron Sternick) released a new single from their forthcoming EP “Talk Talk Talk” due out this summer. “Parasite City” delivers comfy indie-pop with all the flourishes one could want from the genre. It’s ace…just perfect for long weekend listening.

The video for ‘Parasite City’ gives off bad ass Rejection with a capital R vibes. It’s a crazy video. And did I mention that the song is ace?

Check out Welcome Center on Bandcamp where you can buy their music.

Cheers!

Posted in Dessert, Ice Cream, Pie | Tagged Welcome Center | Leave a comment

Pizza Mac & Cheese. New Music From Pizzagirl.

Posted on May 15, 2021 by I Sing In The Kitchen

Last night I ate inside of a restaurant for the first time since late February 2020.

I was uncomfortable the entire time and couldn’t even have a cocktail since I had to drive 2 1/2 hours home.

I know it will get easier, but I was so overwhelmed that I couldn’t even fully appreciate eating a lovely meal that I hadn’t prepared, with fun people who weren’t in my immediate family. Man, what a messed up time this has been. I hope you are being very kind to yourself.

If, like me, you have done a ton of kitchen duty over the past 15 months you may be feeling a bit burned out. Here’s an easy and fabulous casserole to feed the crew with hardly any effort.

Pizza Mac & Cheese cuts some corners by using prepared macaroni and cheese. Pile on some ground beef and pizza toppings, bake, then dig in.

Pizza Mac & Cheese

Ingredients:

1 (7-1/4 oz) package macaroni and cheese dinner mix or 1 (12 oz) package of frozen macaroni and cheese
1 pound ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
1-1/2 cups shredded mozzarella cheese, divided
1-1/2 cups shredded cheddar cheese, divided
14 ounces pizza sauce
1/2 cup sliced pepperoni

Directions:

1. Prepare the boxed macaroni and cheese according to package directions. If using the frozen kind, microwave according to package directions.

2. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

3. Transfer prepared macaroni and cheese to a greased 2 1/2 quart baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining cheeses.

4. Bake, uncovered, at 350°F for 30-35 minutes or until heated through.

Serves 6

Recipe from Taste Of Home

Liverpool-based artist Pizzagirl (aka Liam Brown) has a new album ‘softcore mourn’ coming out this July. “Bullet Train”, the second single released, is pure electro-dance goodness. It’s technically sad, but it makes me very happy.

“Oh no, you kissed your plastic surgeon
With lips I know he’s working on”

Check out Pizzagirl on his Website where you can buy the music.

Cheers!

Posted in Main Courses, Pasta | Tagged Pizzagirl | 2 Comments

Brown Butter Blondies With Caramel Almonds. Listening To Ellis.

Posted on April 22, 2021 by I Sing In The Kitchen

If the title of today’s recipe didn’t make you smile, then that grinning possum surely must have. What a cheeky looking little guy.

These blondies are incredible. Salty-sweet caramel soaked almonds top a dense cake layer rich with the nutty flavor of the browned butter. Yum.

Brown Butter Blondies With Caramel Almonds

Ingredients:

1 cup unsalted butter
1 ¾ cups dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups flour
¾ teaspoon fine sea salt
3 cups sliced almonds
½ cup butter, cubed
½ cup light brown sugar
¼ cup honey
⅓ cup heavy cream

Directions:

1. Preheat oven to 350℉. Line an 8-inch square baking pan with parchment paper.

2. In a skillet over medium heat, melt butter. Continue cooking until butter is a golden brown and gives off a nutty smell, around 5 minutes. Pour browned butter into a heatproof bowl and let come to room temperature, about 20 minutes.

3. Use an electric mixer to beat brown butter with brown sugar until well combined. Beat in eggs and vanilla. Continue beating until smooth. Fold in flour and salt. Do not overmix.

4. Transfer batter to prepared pan. Bake until middle is set, about 20 minutes.

5. Meanwhile, prepare the caramel almonds. Toast almonds on a baking sheet in oven until just starting to turn golden, about 5 minutes.

6. In a heavy saucepan over medium-high heat, combine butter, sugar, honey and cream. Cook, without stirring, until mixture reaches 116℉ on a candy thermometer, about 7 minutes. Carefully add nuts and stir to coat. Remove from heat.

7. When blondies are done baking, immediately cover with an even layer of the caramel almonds. Bake 10 minutes more. Let cool to room temperature before cutting into squares to serve.

Makes 16

Recipe from The Wall Street Journal

Not a smiling possum but for today’s music we go to Fat Possum (Records, that is). The arresting track “Embarrassing”, from Ontario-based artist Ellis, oozes darkness and the sadness of regret. Making it bearable is her lovely vocals and the swirl of music around it.

“Maybe you were right
when you said I love to play the victim
Maybe you were right
I’m always looking for attention”

Check out Ellis on her Website where you can buy the music.

Cheers!

Posted in Brownies, Dessert | Tagged Ellis, Fat Possum Records | Leave a comment

Morning Matzo. Listening To Kosha Dillz.

Posted on March 30, 2021 by I Sing In The Kitchen

Happy Passover!

Got some matzo hanging around? Try this Pop Tart-like spin to sweeten up your morning.

Just sandwich some strawberry jam and cream cheese between matzos and spoon on a simple glaze and some pretty sprinkles.

Morning Matzo

Ingredients:

4 matzo sheets
2 ounces cream cheese, softened
1 Tbs strawberry jam
1 cup confectioners’ sugar
1 1/2 Tbs water
1 drop red food coloring
Coarse sugar or sprinkles

Directions:

1. Break each matzo sheet in half.

2. Combine cream cheese and jam. Spread mixture between matzo halves and sandwich together.

3. Make glaze by whisking the confectioners’ sugar with the water and food coloring.

4. Spread some glaze on each matzo sandwich and sprinkle with coarse sugar.

Recipe from Food Network

Ready to rap with Kosha Dillz?

You bet you are.

The artist’s name, the song title, every lyric, the threads of klezmer…all make me smile.

Check out Kosha Dillz on Bandcamp where you can buy his music.

Cheers!

Posted in Breakfast, Snack | Tagged Kosha Dillz | Leave a comment

Rainbow Spaghetti. Listening To Black Pumas.

Posted on March 25, 2021 by I Sing In The Kitchen

Back in 2011, I was really into rainbows in my recipes. There was the Tiered Rainbow Cake, Rainbow Cupcakes, Graffiti Rainbow Layer Cake (one of my favorite cakes ever), Rainbow Cheesecake, and Rainbow Pancakes.

A few years passed and then I made checked Rainbow Cakes, a Rainbow Sprinkle Cake, Rainbow Cookies and Miniature Rainbow Pancakes.

Fast forward another bunch of years and I was flipping through BBC Good Food magazine and came across this Rainbow Spaghetti. Pasta struck me as such a strange thing to give the rainbow treatment that I immediately knew I had to try it.

And try it I did.

It’s colorful and weird (and evidently a huge sensory play item…just Google it).

I loved it.

Rainbow Spaghetti

Ingredients:

1 pound spaghetti
Gel paste food color (I used red, orange, yellow, green and blue. I love this brand.)
To serve: some melted butter, Parmesan cheese and cracked black pepper

Directions:

1. Cook the spaghetti following package instructions. Drain, then divide between resealable bags or bowls.

2. Add a drop of food coloring to each bag. Mix well, adding a splash of water to help distribute the color, if needed. Leave for 5 minutes, then rinse the spaghetti under cold running water to set the color.

3. To serve the spaghetti, toss with the melted butter, cheese and a few grinds of pepper.

Serves 4

Recipe from BBC Good Food

A rainbow dish needs a colorful song.

‘Colors’ by Austin-based Black Pumas packs a soulful punch. It is unifying, powerful and wraps me every time in a bluesy hug.

“All my favorite colors
My sisters and my brothers
see them like no other”

Check out Black Pumas on the band’s Website and Bandcamp where you can buy their music.

Cheers!

Posted in Pasta | Tagged Black Pumas | Leave a comment

Leprechaun Cookies. Listening To Adrian Crowley.

Posted on March 15, 2021 by I Sing In The Kitchen

Aren’t these guys adorable?

Celebrate St. Patrick’s Day with a plateful of Leprechaun Cookies that only require a little cutting and pasting to decorate. So fun.

Leprechaun Cookies

Ingredients:

Milano cookies
Vanilla icing
Orange food coloring
Orange sprinkles
Green gumdrops
Green fruit slices (I had to use spearmint candies since that was all I could find…looked as cute)
Candy eyes
Chocolate sprinkles

Directions:

1. Use food coloring to tint vanilla icing orange.

2. Spread a thin layer of the tinted icing around edges of cookie to make the beard. Cover with orange sprinkles.

3. To make each hat, cut off the bottom of the gumdrops (this will allow it to stick to the hat’s “brim”), then cut the gumdrop in half vertically and stick it onto a fruit slice.

4. Use icing to attach the hat to the top of the cookie. Attach mini candy eyes with icing and a chocolate sprinkle for the mouth.

Recipe from Parents

Obs we should go to Ireland for music to accompany the leprechauns.

Dublin-based Adrian Crowley has put together a little story in this dreamy tune crooned in that warm, deep voice. It’s an incredible song.

“I am thankfully thankful”

Check out Adrian Crowley on Bandcamp where you can buy his music.

Cheers!

Posted in Cookies | Tagged Adrian Crowley, leprechaun, St. Patrick's Day | Leave a comment

Short And Sweet. Easy Chocolate-Almond Toffee.

Posted on March 9, 2021 by I Sing In The Kitchen

And this simple toffee is mighty fine.

Just make a quick caramel, pour over tea biscuits, spread with some dark chocolate and sprinkle with almonds.

Easy Chocolate-Almond Toffee

Ingredients:

4 ounces butter
3/4 cup sugar
1 tablespoon corn syrup
20 tea biscuits (I used Social Tea)
3 ounces chopped bittersweet chocolate
1/2 cup toasted sliced almonds

Directions:

1. Combine butter, sugar and corn syrup in a saucepan over medium heat. Cook, stirring occasionally, until brown in color (305℉ on a candy thermometer).

2. Arrange tea biscuits side by side on a large, non-stick foil-lined baking sheet.

3. Pour the sugar mixture on top of biscuits and sprinkle with chocolate. Let sit briefly for chocolate to melt, then spread. Top with almonds.

4. Chill until firm then break apart.

Recipe from Food Network

Here’s a short song dedicated to those roads.

Check out Ewan Macintyre on Bandcamp where you can buy his music.

And a sweet song. It’s oh so dreamy with maybe a hint of murk.

“Sure and further more into the night,
you make it alright,
you make it light.”

Learn more about JEEN on Bandcamp where you can buy her music.

Cheers!

Posted in Dessert | Tagged Ewan Macintyre, JEEN | Leave a comment

Nacho Chicken Bake. New Music From Subp Yao.

Posted on February 26, 2021 by I Sing In The Kitchen

C’mon…..You know you want this creamy, cheesy, cozy casserole for dinner. It’s so easy and the assorted toppings make it fun for everyone to customize their plate.

Nacho Chicken Bake

Ingredients:

2 (7-ounce) bags nacho cheese tortilla chips (such as Doritos) (about 8 cups)
2 cups chopped cooked chicken
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
1/4 cup chopped onion
1 cup picante sauce
1 1/2 cups shredded cheddar cheese, divided
1 can (4 oz) chopped green chilies
Toppings to serve: sour cream, shredded cheddar cheese, chopped cilantro, salsa, shredded lettuce, chopped tomatoes

Directions:

1. Heat the oven to 325℉. Grease a 13 x 9-inch baking dish.

2. Cover bottom of prepared baking dish with the crushed chips.

3. In a large bowl, combine the chicken, soup, onion, picante sauce, 1 cup cheese and the chiles.

4. Pour the chicken mixture on top of the chips.

5. Sprinkle with the remaining cheese.

6. Bake, uncovered, for about 40 minutes, or until bubbly. Serve with your choice of toppings.

Serves 8-10

Recipe slightly adapted from Casseroles cookbook

C’mon…..You know you want a cool song to warm you up.

“C’mon”, from Netherlands-based Subp Yao, gives off such satisfying and menacing electronic passion. I also love the AHS vibes it gives me. (Now Siobhán, don’t you dare roll your eyes).

Check out Subp Yao on Bandcamp where you can buy his music.

Cheers!

Posted in Chicken, Main Courses | Tagged Subp Yao | Leave a comment

Raspberry Cheesecake. New Music From Kolby Knickerbocker.

Posted on February 12, 2021 by I Sing In The Kitchen

“I once fell in love with someone who only knew 4 vowels. They didn’t know I existed.”

You are going to fall in love with this cheesecake.

Ina Garten once again works her recipe magic to create an ultra-creamy cheesecake lightly scented with lemon and piled high with jelly-glazed raspberries.

Raspberry Cheesecake

Ingredients for the crust::

1 1/2 cups graham cracker crumbs (about 10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Ingredients for the filling:

2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Ingredients for the topping:

1 cup currant, raspberry, or strawberry jelly (not jam)
3 half-pints fresh raspberries

Directions:

1. Preheat oven to 350℉.

2. To make the crust, combine graham crackers, sugar, and melted butter. Press crumbs into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes.

3. Increase oven temperature to 450℉.

4. To make the filling, beat the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

5. Bake for 15 minutes. Turn the oven temperature down to 225℉ and bake for another 1 hour and 15 minutes.

6. Turn the oven off and open the door wide. (The cheesecake will not be completely set in the center). Allow it to sit in the oven with the door open for 30 minutes. Remove cheesecake from the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

7. Remove cheesecake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cheesecake on the bottom of the springform pan for serving.

8. To make the topping, melt the jelly in a small pan over low heat. In a bowl, gently toss the raspberries and the warm jelly until well mixed.

9. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Serves 14

Recipe from Barefoot Contessa Family Style