Tuesday, August 14, 2018

100 Days of Science #35: Homemade Ice Cream!

There is nothing my boys love better than edible science!  With the sunny, hot, summer days we knew it was the perfect time to try out our ice cream maker.  We've made homemade ice cream before with our ice cream in a bag experiment but we really wanted to try out our new ice cream maker and some new recipes.

In fact we tried out two recipes on two different days. 

First, we made some sweet cream ice cream with M&M's and white chocolate chips.


1 cup whole milk
2 cups heavy cream
3/4 cups sugar
pinch of salt
M&M's candies
White chocolate chips

In a small bowl we combined the milk, cream, sugar and salt until the sugar was completely dissolved. Then we covered it up and chilled it in the fridge for 2 hours.

We put the ice cream maker on our stand mixer according to the directions and then slowly poured in our cream mixture.  We set the mixer on low and set the timer for 20 minutes. 

We ended up with what looked like a batch of soft serve vanilla ice cream.  We added in some M&M's and white chocolate chips.  We didn't measure how much we used but poured a generous amount on top.

We mixed the toppings in and smoothed out the ice cream in a plastic container then put the lid on top and put it in the freezer for a few hours to firm up.

Then we were ready to scoop and taste!  My boys really enjoyed it but I found it tasted too much like milk/cream for my taste.

We also made some yummy coffee ice cream with dark chocolate chips.  Now this is a flavor of ice cream I could gobble up!

We've begun experimenting even more making fresh peach ice cream and mint/ Heath bar ice cream too.  

What's your favorite flavor?

Others in this series:

2.  Field Trip to the Ecotarium 
3.  Learning About Air Molecules
34.  More Microscope Fun

Linking Up With:

JENerally Informed

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Monday, August 13, 2018

Family Favorite Recipe- Apple Pie with An Easy Flaky Crust

Today I am linking up with lots of other great bloggers to bring you our favorite family recipes.  I decided to re- share my mother's apple pie and crust recipe since we have just one more short month until we'll be apple picking!    

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My Husband Has Too Many Hobbies Across the Blvd

Apple Pie With an Incredibly Easy Flaky Pie Crust

I have always love my mother's apple pie.  No matter what other pies I taste, her apple pie is still my favorite.  I got her recipe a few years ago and discovered that it's not just the pie filling that makes her pies so great; it's her crust too! 

I have found this pie crust recipe to be so easy to mix up and so delicious for a variety of dishes.  It makes 6 crusts at a time so it's enough for three full pies; plus it freezes beautifully so I can make up a big batch and they last for quite some time.

My favorite apple pie is made with Cortland apples, sugar, cinnamon, nutmeg, flour and butter. The apples cook up perfectly and I find that it has just the right texture and taste.  Though, I rarely have a pie that looks beautiful at the end it sure does taste exceptionally good!

But now onto the crust!

For the crust you will need:

4 cups flour
1 Tbsp sugar
2 tsp. salt
1 large egg
1 3/4 cups shortening
1 Tbsp white vinegar (though I do use apple cider vinegar when making apple pie crust)
1/2 cup water

Mix flour, sugar, and salt with a fork.  Add shortening and mix until crumbly.  I usually use my stand mixer with the paddle.

Beat egg,  water, and vinegar gently with a fork and then add to dry ingredients and stir.  It will start to clump together. 

Divide dough into 6 portions, shape into balls and then refrigerate for 1/2 an hour before using.  I often wrap the balls in plastic wrap and then place all 6 inside a gallon size freezer bag.  Then I store in the freezer. 

I only have 5 dough balls because I dropped one large handful on the floor!

Once I had my pie crusts all made and my dough had chilled sufficiently, I turned to making my pies.  I often make 3-4 at a time and freeze them for the holidays.  

To make the apple pies you will need:

6 cups Cortland apples
3/4 cup sugar
1/4 cup flour
pinch of salt
1 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp butter
2 pie crusts

I first start by rolling out one of the pie crusts using a pie mat, flour and a rolling pin. 

My boys take turns peeling all of the apples and we find our apple peeler from Pampered Chef works the best because it also slices the apples for us.  Otherwise we'd be sure to slice them nice and thin.
Once we have 6 cups in a large glass bowl we mix in the sugar, flour, salt, cinnamon, and nutmeg.

We pile all of the apples into the pie pan (and often have to press down to fill in any holes).  We dice the 2 tablespoons of butter into small chunks and dot the top of the apples with the butter.  I then roll out the second pie crust and place it over the top of the pie rolling up the edges and pinching them together. 

I prick the pie crust with a fork for venting and cover just the edges of the pie with tin foil. I set the pie pan on a baking sheet in case the pie bubbles over or leaks. Then I bake the pie at 425 for 30 minutes.  

I remove the foil from the edges of the pie and then bake for an additional 15 minutes until the crust is a night light golden brown all over. 

We let it cool and then we always cut one up and enjoy it with some nice cold, ice cream! 


Here are all the other yummy recipes!

Linking Up With:

Off White Jumpsuit: OOTD
JENerally Informed

Sunday, August 12, 2018

Homemade Coffee Ice Cream with Dark Chocolate Chips

We've been having lots of fun with the ice cream maker attachment for our Kitchenaid stand mixer.  We've mixed up a few different recipes but one family favorite was the homemade coffee ice cream with dark chocolate chips.  It was SO good and creamy!  

I just love how easy it is to make homemade ice cream!  


1 cup whole milk
3/4 cup sugar
4 packets of single serving sized Folgers instant decaf coffee
1 tablespoon cocoa powder
2 cups heavy cream
2 teaspoons vanilla extract 
1 cup dark chocolate morsels 

In a small bowl we combined the milk, sugar and instant coffee. 

Then we added in the cocoa stirring until the powder was blended into the milk.  Then we slowly added in the heavy cream and vanilla.

We poured the mixture into our pre-frozen ice cream maker and turned the mixer on low for 20 minutes.  We added in the chocolate chips during the last two minutes of mixing.

When it was all done mixing we had a nice soft serve coffee ice cream.  We poured it into a plastic container and put a lid on it then popped it in the freezer for two hours to firm up.  Though I honestly could have eaten it just as it was!  It was soooo gooood!

After dinner we scooped up some ice cream into our bowls and enjoyed this cool, refreshing, flavorful treat.

Have you ever tried making homemade ice cream?

What's your favorite ice cream flavor or topping?

Linking Up With: Amaze Me Mondays,


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Saturday, August 11, 2018

Quick and Simple Taco Salad Recipe

Today I though I'd re-share one of my favorite simple summer meals.  I've updated the post with new photos and hope you enjoy!

My boys love eating tacos and if it were up to them we'd have tacos once a week.  I am not a huge fan of tacos, but I have started eating a giant bowl of taco salad anytime we have tacos.

I figure at least I can make all the same foods and this way I feel like I'm eating just a bit healthier and the salad fills me up for the rest of the night.

We always have a HUGE Tupperware bowl of tossed salad made.  I stuff our salad with lots of vegetables; spinach, romaine lettuce, tomatoes, carrots, celery, cucumber, broccoli, mushrooms, and even cauliflower.

To make my taco salad, I take a huge bowl of salad and sprinkle on some shredded Monterey Jack cheese.

Add some salsa and/or ranch dressing.

Add a scoop of taco meat.

And crumble up one hard taco shell or crisp up a soft shell in the oven that has been sprayed with a bit of oil and cut it into bite size pieces.

It's also a great way to use up any leftover taco meat and shells.

Linking Up With: Amaze Me Mondays,


OTM Three Hosts

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