Homemade Ice Cream Drumsticks

So I am really not being lazy because of the heat, I spent the last week working too late and then frantically trying to get ready for our 4 day weekend at the cottage.  We were there from Thursday - Sunday with some friends. There is no Internet there so I could do no blogging.   I did do some baking or well dessert making so I was slightly still productive.  It was a beautiful beautiful weekend.   Perfect weather, lots of good food,  a few drinks (for the others of course) , some yummy desserts and some games.   We are a group of people that likes our games and all different kinds.  Party games, trivia games, strategy games, you name it.  We were introduced to a game called Settlers of Catan by friends of ours many years ago and that created a snowball affect.   My hubby started looking for similar games and we now have quite the collection of different games.   This weekend mostly involved a lot of Trivia Pursuit Steal as it required no board or pieces  and was the easiest to play out side in the sun.     Any favorite games you recommend??

I have been dying to make some homemade drumsticks for such a long time. I figured a cottage weekend would be the perfect opportunity. I have time and who doesn't love ice cream at the cottage. I will warn you this process can be long but it was fun.

Homemade Vanilla Ice Cream & Caramel Drumsticks

INGREDIENTS:

Vanilla Ice Cream

• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 1 tbsp glucose
• 1 1/2 tsp vanilla bean paste
• 1 cup 10% or 18% cream 
• 3 tbsp cornstarch

The Rest

• 6 Sugar Cones
• approx 1/4 cup caramel sauce - I just used pre-made in a squeeze bottle.  This is difficult to say as it went into the cones. 
• 225g dark chocolate - melted in sections 
• 1/3 cup chopped peanuts

INSTRUCTIONS:

1)  Make the Ice Cream :  Bring the milk, sugar, glucose and vanilla paste to a boil, dissolving the sugar and glucose.  Once the milk comes to a boil remove from heat, cover and let sit for 5 minutes.  

2) In a small measuring cup whisk together the cornstarch with 1/2 cup of the cream to dissolve the cornstarch.   Return the milk mixture to the heat, add the cream/cornstarch and remaining cream and bring the mixture back to a boil.  Whisking constantly while mixture thickens.   Remove from heat, run through a strainer and place in a container to cool, placing a saran wrap directly over top to prevent a film.  

3) Once completely cool run through your ice maker or attachment based on your machines instructions.  Place in the freezer to set further. 

4) While the ice cream is setting,  melt 1/4 of the chocolate in a medium bowl (you will then use this bowl to dip the cones, so make sure it is big enough) over a double boiler.  Place each cone into a small cup that will hold it up.   Using a small spoon drip some chocolate into the bottom of the cone. 

5) Let the chocolate set, will set fast in the fridge.  

6) Once the bottom chocolate is set start to fill the cones with the ice cream.   Using the other end of a fork or spoon create a hole in the ice cream and fill this with caramel. 

7) Using a medium scoop top with a round mound of ice cream, using the scoop or a spoon to form and keep the ice cream attached.    Repeat the same step with the opposite end of a fork/spoon, create a hole and fill with caramel.  If the ice cream is too soft place back in the fridge to harden a bit before adding the caramel. 

8) Once the top mound is added return to freezer to become solid.   When ready, melt the half of the remaining chocolate in a double boiler, adding more as required.   Place the chopped peanuts on to a plate, close to the dipping area.    Remove one or two cones from the freezer.  Tilt the bowl of chocolate and quickly roll the ice cream cone into the chocolate.  Spin gently to avoid excessive drips, then quickly top the cones with chopped peanuts.   Then return to freezer,   repeat with remaining cones. 

This was definitely a time consuming process, but it was very satisfying.  Homemade drumsticks allow you to create different possibilities and I was able to control everything that went in it.  I actually did a few cones with a mocha ice cream as well.   I would make these again for sure. 

MEG's RATING : D-EEEEE-LICIOUS!

  
The caramel inside........

Nectarine Cherry Crumble

UGGH!  Is all I have to say.  This week has been exhausting.  I worked 4 10 hour days and then today wasn't a short as I was hoping.   Every night I got home and after a walk outside or my work out I really just wanted to sit and do nothing.  I also don't want to sit in front of a computer anymore after 10 hours of screen starting so my ability to sit and write this post was non existent.   I don't know why I seemed surprise I have been in finance for almost 10 years now you think I would get used to budget season.   Every year it is still no fun.    In short I am really happy it is Friday and looking forward to what I think will be a fairly relaxing weekend.  Some furniture shopping, some baking and maybe a movie.  I can already see myself de-stressing.    Next week is also a short work week for me as we will be at the Cottage for an extended long weekend with some friends.  Cottage weekends always lead to some baking and blog posts so I should be back on track soon.

In my continued love for cherries and my new love for nectarines,  I combined them for this quick dessert.   I like when nectarines and peaches are hard as opposed to soft,  I like pears that way too.   Much easier to eat.

Nectarine Cherry Crumble

INGREDIENTS:

Crumble

• 1/2 cup oat flour
• 1/2 cup quick cooking oats
• 1/2 cup flaked oats
• 2/3 brown sugar
• 1/2 cup hemp hearts
• 1/2 chopped almonds
• 3/4 tsp cinnamon
• 1/2 cup unsalted butter, softened. 

Fruit

• 2 cups pitted cherries, havled
• 2 small nectarines, chopped 
• 1 1/2 tbsp cornstarch
• 1/2 cup brown sugar
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) In a large bowl combine all crumble ingredients except the butter and mix together.  
2) Work in the butter to the crumble mixture so it darkens and clumps together.

3) In another bowl combine the two fruits, add cornstarch, sugar and cinnamon and mix together. 

4) Place fruit mixture in a 8-9 inch round souffle dish.   Add the crumble, mixing some of it into the fruit, leaving enough to cover the top.  

5) Bake at 375F for 40-45 minutes.   Fruit will be bubbling, top will be golden.  Serve warm!

MEG's RATING: D-EEEE-LICIOUS!

Oatmeal Chocolate Peanut Butter Cookies and a Rollercoaster Weekend

So I have done some baking lately but haven't had any chance to post anything.   I haven't really been near my computer since Wednesday night.   It has actually been several days of a few highs and a very low low.

My weekend practically started on Thursday,  I had to work from home to go to two doctors appointments.  One was my monthly check up with my midwife.   She went through my test results, standard check up and check the heartbeat.   Everything is A.O.K.  My second appointment was Ultrasound number 2.  This is where they take pictures of everything and check out every inch of the baby.   This also happened to be the ultrasound where baby can reveal it self.   I am a planner so there is no way I could wait until November to find out what this little bun is going to be.   The ultrasound tech was also nice enough to tell us no problem.  So baby is a.... oops sorry you will have to wait for my reveal dessert post.    

This started of the weekend great,  we got the news and we were heading up to the cottage Thursday night for a few days.  Spent three days up there enjoying the beautiful weather and got in some serious relaxation.   We came home Sunday night and cuddled up to a movie.   Monday we met our good friends for lunch to give them a reveal dessert as well.   Lunch was nice but this is when the side track started.  

When I was in my early twenties I bought myself a bulldog puppy - Bosco. (Who would be called by many names in his lifetime)  Let me just say they are by far the cutest puppies ever.  At this time I lived with my Dad and my sister.   Over the years though as I got together with my now hubby and moved in with him I couldn't take the dog with me so he stayed at my Dad's house. My sister took over the mommy reigns and took care of him for me for the last 5 years. Although I did make sure to visit quite often. I got a message from my sister Monday afternoon she was taking the dog to the vet as he was not his usually self and something seemed wrong. So for about two hours I was back and forth with her over the phone getting updates on what was going on. In the late afternoon I sadly got the call from her I needed to come say my goodbyes, we had to put him down because of cancer. Way too unexpected. The rest of the night is a complete blur. I just remember my husband dragging me out on a walk to get my mind off of it and going to bed with some heavy eyes and a headache. He wasn't well trained but he was perfect. Losing a pet is like losing a member of your family. It's never an easy thing so please give your pets a big hug for me.

Quite the roller coaster weekend in deed.  Work happened to be crazy busy this week so I did get a lot of distraction.    A week since I baked these cookies here is finally the post.

Oatmeal Chocolate Peanut Butter Cookies

(Adapted from Scientifically Sweet)

INGREDIENTS:

• 3/4 cup gluten free flour mix
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3 tbsp cocoa powder
• 6 tbsp unsalted butter, softened
• 2/3 cup brown sugar
• 1/4 cup xylitol or granulated sugar
• 1/4 cup crunchy or smooth natural peanut butter
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1 cup oats
• 1 cup Reese's pieces.

INSTRUCTIONS:

1) Combine flour, baking soda, baking powder, cocoa powder and salt in a medium bowl. 

2) In a large bowl or mixer bowl, beat together butter, sugar and xylitol until well combined.  Beat in peanut butter until just combined.  

3) Add in egg and vanilla and beat together. 

4) Add in oats, mix together and let sit to allow oats to slightly hydrate.

5) Add flour and mix together until almost incorporated.

6) Add Reese's pieces until just combined

7) Cover the dough with plastic wrap and refrigerate for about 30 minutes. 

8) Preheat oven to 350F.  Cover baking sheet with silpat or parchment. Using a small to medium scoop place rounds on baking sheets and flatten slightly.   These cookies don't spread too much.  Bake for 10 -12 minutes.   Let cookies cool on rack a minute or two.     Transfer to a wire rack to cool.  

Okay,  so when I went to write up this recipe I realized I did it wrong but these cookies still turned out really good.   I would have preferred a bit crispier as these did remain quite soft, they might have been crispier if I followed the recipe properly. It is hard to go wrong with the chocolate peanut butter combination.  

MEG's RATING: D-EEEE-LICIOUS