Ben & Jerry’s Toffee Bar Crunch Ice Cream. Listening To Sego.

Ben & Jerry's Toffee Bar Crunch Ice Cream
melt with you

This recipe from Ben & Jerry tastes just like their famous pints of Toffee Bar Crunch Ice Cream formerly Heath Bar Crunch.

Well, we should hope so, right?

The base is silky smooth and full of vanilla flavor. It’s like eating a bowl of soft serve teeming with toffee chunks.

Ben & Jerry's Toffee Bar Crunch Ice Cream
Ben & Jerry’s Toffee Bar Crunch Ice Cream

Ingredients:

4 (1 1/8 ounces each) toffee bars (such as Skor or Heath)
2 large eggs (see note below)
¾ cup sugar
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract

Directions:

1. Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. Place the chunks in a bowl, cover and freeze overnight.

2. Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes. Gradually add the sugar and continue whisking until completely blended, about 1 minute more.

3. Pour in the cream, milk and vanilla extract, and whisk to blend.

4. Transfer the mixture to an ice cream maker and freeze, following the manufacturer’s instructions.

5. After the ice cream stiffens (about 2 minutes before it is fully frozen), add the toffee, then continue
freezing until the ice cream is ready.

Makes 1 quart

Note: The recipe uses raw eggs. If salmonella risk is on your mind you can use Eggology egg whites and egg yolk powder, both of which are pasteurized.

Recipe from Ben & Jerry’s Homemade Ice Cream And Dessert Book
Ben & Jerry's Toffee Bar Crunch Ice Cream
B&J toffee crunch ice cream

I love the word “babble” and I love “psycho”. Put them together and there is a word that is twice as nice and also an ace tune.

Check out Sego on Bandcamp where you can buy their music.

Cheers!

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Deluxe Cheeseburger Salad. New Music From Rock Eupora.

Deluxe Cheeseburger Salad
big_mac_hat_cats

If you like Big Macs you are going to love this Deluxe Cheeseburger Salad. It’s got the flavors of the famed burger in salad form. I thought the plates looked so fun and inviting.

Deluxe Cheeseburger Salad
Deluxe Cheeseburger Salad

Ingredients:

1 pound ground beef
2 teaspoons Montreal steak seasoning (recipe can be found here)
6 cups torn iceberg lettuce
2 cups shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing

Directions:

1. In a large bowl, combine beef and steak seasoning. Shape into twenty 1/2-inch thick patties.

2. Grill burgers, covered, over medium heat 3-4 minutes on each side.

3. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.

Serves 4

Recipe from Simple & Delicious Magazine
Deluxe Cheeseburger Salad
Deluxe Cheeseburger Salad

Rock Eupora, currently based in Nashville, have a new song out. It’s a cover of the theme song from the Pokémon television series. It’s super catchy and I thought all you Pokémon Go fanatics would get a kick out of it.

“I Wanna Be Alone” is from Rock Eupora’s second album that was released in April. It’s spot on pop-rock and confirms that these guys are really into their video games.

Check out Rock Eupora on the band’s Website where you can learn of upcoming shows in the southern US and link to buy their music.

Cheers!

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Chunky Mango Guacamole. New Music From Oh Pep!

Mango Guac
bohemian mango
Mango in guacamole?

Yes!

The unusual sounding combination works terrifically. The mango adds a hint of sweetness and tropical flair that is really, really good.
Chunky Mango Guacamole

Chunky Mango Guacamole

Ingredients:

3 medium ripe avocados
Salt and freshly cracked black pepper
2 to 3 limes, juiced
1/4 cup fresh cilantro leaves, minced
2 tablespoons minced red onion
1 clove garlic, grated
1 ripe mango, peeled and diced
1/2 small habañero (ribs and seeds removed unless you want it hot), minced (I used a sprinkling of red pepper flakes)

Directions:

1. Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice.

2. Stir in the cilantro, onion, garlic, mango, and habanero (or pepper flakes). Taste and adjust the seasoning if necessary.

Serves 4 to 6

Recipe slightly adapted from Food Network
Chunky Mango Guacamole

“Afterwards” is such a sweet and sad end of a relationship song. I love the dramatic change at the 1:30 minute mark.

“No time is wasted
when you’re waking up slowly
I can’t place it
but I’ve tasted being lonely
with you gently on my mind
only afterwards”

Check out Oh Pep! on the band’s Website where you can learn of upcoming world tour dates and buy their music.

Cheers!

Posted in Starters | Tagged | 3 Comments

Cookie Dough Cupcakes. New Music From Verge Collection.

Cookie Dough Cupcakes

“Doc, you gotta help me. I can’t stop singing ‘What’s New Pussycat’.”

“Ah. That sounds like Tom Jones syndrome.”

“Is it common?”

“It’s not unusual.”

These Cookie Dough Cupcakes are super simple to make thanks to some convenience ingredients. The cake batter starts with a boxed mix that gets enriched with milk, vanilla and melted butter. Refrigerated cookie dough is the easy (and very delicious) surprise inside. The result is amazingly tender cupcakes surrounding the moist cookie dough center.

Use your favorite chocolate or vanilla icing to frost the cupcakes.

Cookie Dough Cupcakes

Cookie Dough Cupcakes

Ingredients:

1 package yellow cake mix
1 cup milk
3 eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
Chocolate Icing (I used this one here)
Vanilla Icing (I used this one here)
Mini chocolate chips

Directions:

1. Line muffin tins with 24 cupcake liners.

2. In a large bowl, combine the cake mix, milk, eggs, butter and vanilla. Beat on low speed for 30 seconds then increase to medium. Beat for 2 minutes longer.

3. Roll tablespoonfuls of cookie dough into balls.

4. Fill paper-lined muffin cups one-third full. Drop a cookie dough ball into center of each cupcake. Top with remaining batter.

5. Bake at 350°F for 20 minutes or until a tester comes out clean.

6. Cool cupcakes for 10 minutes before removing from pans to wire racks. Allow to cool completely.

7. Transfer icings to piping bags and decorate cupcakes as desired. Sprinkle with mini chocolate chips. I used a triple star tip for the chocolate icing and a large open star tip for the vanilla icing.

Makes 2 dozen cupcakes

Recipe slightly adapted from Taste of Home Magazine
Cookie Dough Cupcakes
Cookie Dough Cupcakes
Cookie Dough Cupcakes
Cookie Dough Cupcakes
Cookie Dough Cupcakes
Cookie Dough Cupcakes
Cookie Dough Cupcakes

“Postcodes”, new from the Perth, Australian quartet Verge Collection, grabbed my heart from the very first chords. A little twang gives it an alt-country feel. And, Hey Baby, it is totally sweet.

Check out Verge Collection on Facebook. You can buy their music on Bandcamp.

Cheers!

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Buffalo Chicken Skewers

Buffalo Chicken Skewers
Running track in empty stadium - blue track against background of empty seat rows

Go for the Gold and make these Buffalo Chicken Skewers. Chicken thighs grill up incredibly tender. Bathed in a spicy hot sauce and served with cooling blue cheese dip and crisp celery, they make dinner a winner.

Buffalo Chicken Skewers
Buffalo Chicken Skewers

Ingredients:

1/2 cup plain nonfat Greek yogurt
2 tablespoons crumbled Gorgonzola
2 teaspoons plus 2 tablespoons apple cider vinegar
1/4 cup canned chickpeas, rinsed
1/4 cup hot sauce, such as Frank’s RedHot
2 tablespoons unsalted butter, melted
2 large cloves garlic
3 boneless, skinless chicken thighs, each cut lengthwise into 3 or 4 pieces
Celery sticks

Directions:

1. For the dip, in a small bowl, mix the yogurt, blue cheese, 2 teaspoons of the vinegar and 1/4 teaspoon each salt and pepper.

2. For the glaze, in a blender, purée the chickpeas, hot sauce, butter, garlic, the remaining vinegar and 1/2 teaspoon salt. Divide between two small bowls.

3. Heat a foil-lined grill or grill pan over medium-high. Thread each chicken piece onto skewers (if using wooden skewers, soak 30 minutes before grilling).

4. Brush the chicken all over with one bowlful of the glaze. Grill, turning occasionally, until grill marks form and the chicken is cooked through, about 8 minutes.

5. Using a clean brush, coat the chicken with the remaining glaze. Serve with celery sticks and dip.

Serves 4

Recipe from Every Day With Rachael Ray Magazine
Buffalo Chicken Skewers
Buffalo Chicken Skewers

This is a bit of a different music offering for you.

I love Gilmore Girls. It seems to be on television all the time lately, probably a lot to do with the reboot coming up in November. Being a huge podcast fan, I decided to check out Gilmore Guys recommended by another podcast I love, Unabashedly Obsessed.

One of the Gilmore Guys sang this song on an episode today. I was charmed, so looked it up when I got home. Pretty good, eh? Feels topical, what with the Olympics in full force.

Check out Animaniacs on this Website.

Cheers!

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Wasabi Mayo Lobster Rolls With Pickled Ginger. New Music From Exploded View.

Wasabi Mayo Lobster Rolls With Pickled Ginger
girlfriend lobster

So bad.

But these little lobster rolls are so good.

Spice up some mayo with wasabi, toss with lobster meat and some pickled ginger then tuck into hot dog rolls and you have a quick and tasty meal.

Wasabi Mayo Lobster Rolls With Pickled Ginger
Wasabi Mayo Lobster Rolls With Pickled Ginger

Ingredients:

½ cup (150G) mayonnaise
2 tsp wasabi paste
300g cooked lobster meat, chopped
Sea salt and cracked black pepper
4 hot dog rolls, halved
¼ CUP (70g) pickled ginger
2 tsp black sesame seeds
Baby lettuce leaves

Directions:

1. Place the mayonnaise, wasabi, lobster, salt and pepper in a bowl and mix to combine.

2. Divide the lobster mixture between the rolls, and top with the ginger, sesame seeds and lettuce leaves to serve.

Serves 4

Recipe slightly adapted from Donna Hay Magazine
Wasabi Mayo Lobster Rolls With Pickled Ginger
Wasabi Mayo Lobster Rolls With Pickled Ginger

This song is definitely not as cheerful as the lobster rolls.

‘Lost Illusions’ is new from Exploded View “a new collaborative project helmed by the UK-born, Berlin-based political- journalist-turned-musician Anika”. It’s definitely a strange piece of music, which is why I like it so much. Chaotic and spooky.

Check out Exploded View on Facebook where you can learn of upcoming tour dates in the UK and EU. Also check out the band’s Website where you can buy their music.

Cheers!

Posted in Sandwiches, Seafood | Tagged | Leave a comment

Chocolate Kit Kat Oreo Cake. New Music From The Rebel Light.

Chocolate Kit Kat Oreo Cake
kit kat
I made a Kit Kat Cake awhile ago and loved the simple way the candy bar dressed up a cake. My son requested chocolate cake for his birthday yesterday, so while searching around for a fun version I came upon this Chocolate Kit Kat Oreo Cake.

And a chocolate cake it was! (actually is. I am really looking forward to having a slice for lunch after I finish this post.) The cake layers are incredibly moist with a rich chocolate flavor. The icing is rich, delicious chocolate as well. The festive Kit Kat border and mini Oreo topping made this the perfect party cake.

I wanted to decrease the chocolate factor just a little bit (I know, I know…sounds like a crazy person talking) so I used some leftover buttercream icing from this cake to frost between the cake layers. I really liked the way the cut cake look. It complimented the Oreos, too.
Chocolate Kit Kat Oreo Cake
Chocolate Kit Kat Oreo Cake

Ingredients:

2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1 tsp instant coffee or espresso powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla
1 cup boiling water
10-12 Kit Kat bars
1 (8 oz) bag mini Oreos
Chocolate Icing (recipe follows)

Directions:

1. Preheat oven to 350℉. Grease two 8 inch round cake pans.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and salt. Add the milk, oil, eggs and vanilla and beat until well blended. Whisk in the boiling water. (The batter will be thin.)

3. Divide the batter between the prepared pans and bake for 30 minutes or until the tops are springy to the touch. Transfer to a wire rack to cool completely.

4. Spread icing over top of one cake layer, then place the second layer on top. Frost the entire outside of the cake with icing. Break the Kit Kats in half and place in twos around the outside of the cake. Fill the top with mini Oreos.

Chocolate Icing

Ingredients:

1 1/2 cups butter
1 cup unsweetened cocoa powder
5 cups confectioners’ sugar
1/2 cup milk (plus extra if needed)

Directions:

1. Beat the butter and cocoa powder until smooth. Gradually add the confectioners’ sugar and milk. Beat until creamy and smooth, adding a little extra milk if needed.

Recipes from Dinner With Julie
Chocolate Kit Kat Oreo Cake
Chocolate Kit Kat Oreo Cake
Chocolate Kit Kat Oreo Cake
Chocolate Kit Kat Oreo Cake
Chocolate Kit Kat Oreo Cake

“Where Did All The Love Go” is from the new EP ‘A Hundred Summer Days’ by The Rebel Light, an ISITK favorite band. They deserve a special cake to celebrate!

Check out The Rebel Light on the band’s Website where you can learn of upcoming US tour dates. You can buy their music on Bandcamp.

Cheers!

Posted in Cake | Tagged | 1 Comment