I can’t believe January is almost over! This month has been one of growth, refocus, and preparation for the year to come. It’s also been nice to get back into the routine of everyday life. Here we go week four!
Running some work errands at Target. Not too shabby!
I made Wilma Fandey’s famous Honey Whole Wheat Bread. Such a good loaf!
Made my first green juice with our new juicer: Kale and parsley with orange.
Peets is the perfect place for our team to plan all things Jr. High Ministry.
Double date night with our friends/neighbors at Burger Lounge. I finished my burger before I remembered to capture all of its glory. YUM!
Tea time with friends at Pannikin.
Saturday Night Loaded Nachos!
That’s about it. I hope you experience God’s grace in the week to come.
Ice cream. It’s what’s for dinner. Well, not really. But I am an adult…I could totally have ice cream for dinner if I really wanted to. But then I would ruin my appetite for sweet potato tacos, roast chicken, and an incredible arugula salad.
Now that I am sufficiently hungry…let’s talk about this RICH and CREAMY Pumpkin Spice Ice Cream. It has the finest ingredients, the perfect pairing of spicy sweetness, and just a little something special at the end.
Ever heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering and prepping of all your ingredients ahead of time. A helpful way to stay organized and make sure you have everything you need.
That being said:
Mis-en-place, like a boss.
You know who else does things like a boss? Williams-Sonoma. I can always look to them for a great recipe to jump off from and adapt. Here we go!
- 1 cup pumpkin puree (I used canned)
- 1 tsp. pure vanilla extract
- 2 cups heavy cream (I used Horizon brand)
- 3/4 cup packed brown sugar
- 5 egg yolks
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp ground nutmieg
- 1/4 tsp. salt
- Ice water/ice cubes (for setting)
- 1 Tbsp. Hennessy Cognac (yup)
- In a medium-sized tupperware, whisk together the pumpkin puree and vanilla extract. Seal your tupperware and refrigerate for at least 3 hours or up to 1 day.
- In a medium-sized saucepan, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar and cook over medium heat. Cook until you can see bubbles forming around the edges of the pan (no more than 5 minutes).
- Meanwhile, in a large bowl, whisk together the 5 egg yolks, cinnamon, ginger, nutmeg, salt, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar until well combined/sugar dissolves.
- Next, remove the cream mixture from the heat. Slowly whisk about 1/3 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the sauce pan.
- Cook over medium heat, keeping the custard at a low simmer and stirring continuously with a wooden spoon. The mixture should turn into a custard that will be thick enough to coat the back of your wooden spoon. this will be the sign that it is ready and should take no more that 5 minutes (Do not allow the custard to boil).
- Meanwhile, fill a large bowl with ice water and ice cubes. Strain your custard through a fine-mesh strainer and into a medium-sized bowl. Place that bowl into the bowl filled with ice water. This allows the custard to set and cool. Then, after a few minutes, whisk the pumpkin mixture into the custard.
- Cover your pumpkin custard with plastic wrap, pressing it directly on to the surface of the custard. This prevents a skin from forming on the top while chilling. Refrigerate the pumpkin custard at least 3 hours or up to 1 day.
- Transfer the pumpkin custard to an ice cream maker and churn according to the manufacturer’s instructions.
- Add the Cognac during the very last minute of churning. Transfer the ice cream to a freezer-safe sealed container. Freeze for at least 3 hours or up to 3 days, (if you can wait that long) before serving.
- Makes about 1 quart. ENJOY!!!
I brought a quart of this Pumpkin Spice and some Apple Spice to Community Group and they were both devoured. Noted: this recipe is a definite crowd pleaser!
What ice cream recipe would you like to see from me next?
This bread was a surprising and positively wonderful kitchen success.
A beautiful loaf of homemade Artisan Bread and there’s NO-KNEADING? It’s crusty on the outside and fluffy on the inside and there’s NO-KNEADING? It will impress every human soul with a heart for carbs and there’s…..NO-KNEADING? Yup. Truth.
This bread will change your life for so many reasons. The possibilities of deliciousness are endless: simply slather a toasted slice with lots of salted butter. Dip it in a big bowl hearty vegetable soup. Use it as the perfect side to your eggs-any-style. Make it the perfect slate for your avocado toast. Try it sprinkled with cinnamon-sugar or covered in copious amounts of peanut butter, honey, and bananas!
Okay…I’m getting up now to take my flour canister out of the cupboard. This bread is happening. Thank you to Frugal Living NW for this amazing recipe. I, and my carb-loving husband, are forever grateful.
Here’s a couple of facts/tips from hers truly:
- This bread is consistently good. It’s a staple for the home.
- This bread comes out to roughly 0.74 cents/loaf!
- Don’t be afraid of all the steps. The steps are there to help and this bread is possible for bakers of all skill levels.
- This bread requires a significant rising time…12-18 hours to be truthful. This allows for more fermentation which yields more flavor (yay for flavor). Start your rising the night before and you’re set to go for the next day! No problem.
Amazing Artisan Bread
slightly adapted from Frugal Living NW
- 6 cups of bread flour (recommended) or all-purpose flour (which I used and it worked great), plus more for work surface
- 1/2 tsp. of instant or active-dry yeast
- 4 tsp. of kosher salt
- 2 2/3 cups of cool water
- In a large bowl, combine the flour, yeast, and kosher salt. Add the water and stir until all the ingredients are well incorporated. The dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the dough has: risen, color has darkened slightly, smells yeasty, and bubbles…it is ready! Suggestion: Start this first step the night before and then you are set to go the next day!
- Flour your hands and your work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice to form a ball.
- Take a clean cotton or linen (not terry cloth) tea towel and sprinkle its surface with flour, cornmeal, or wheat germ to prevent the dough from sticking to the towel as it rises. You can also use a floured piece of parchment paper on the towel to make the dough ball easier to handle. Place the dough ball, seam side down, in the middle and dust with more flour. Cover the dough with the (parchment paper and) towel and let it rise for 1-2 hours at room temperature, until it has doubled in size.
- After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats (Martha Stewart makes a great one for those of us who can’t afford Le Cruset). When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Suggestion: For that little something extra, drizzle the dough with some Extra Virgin Olive Oil and sprinkle with more kosher salt.
- Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a cracked and golden. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
- Remove the bread from the pot and let it cool completely on a wire rack or cutting board before slicing.
More Suggestions: It would be an amazing addition to add rosemary or roasted garlic to the dough before baking. Adding honey and oats might be an option as well. Or try drizzling the top of the dough with Extra Virgin Olive Oil and a sprinkle of your favorite spice or seeds before it goes into the oven!
Please enjoy this recipe for years to come. Let the carb-scarfing begin!
Happy New Year, friends!
Back to real life, alarm clocks, work, eating healthy, and making schedules. But that does not have to be a negative thing! I’m actually relieved to get back into our routine. Below is a list of some our little family’s 2013 plans:
- Read our Bibles together and separately. Today I am reading through Psalm 1.
- Laugh…ALOT! Speaking of which: Instant Messaging days according to Nick Thune. Hilarious.
- Get back into the fitness routine together. Maybe some rock climbing will be in our future? And some beach walks, for sure.
- Learn to make souffles, master homemade ice cream, and have a crab boil. Probably on different nights.
- Work on my handwriting, lettering, and drawing.
- Move into an apartment with in-unit laundry. I cannot imagine the day…but I hope it does come. If so, I hope to win a pair of these: Amana Washer and Dryer Giveaway! Our laundry can pile up every so often and these would help a bunch.
- Date night once a month. Last year I did the 12 envelopes. This year will be more spontaneous. January: Benihana and Les Mis (SQUEAL!).
- Learn to sew something. Maybe a quilt…or maybe THIS for my niece.
- Visit the place where we got engaged and share more moments of grace together on Coronado Island. Just take my word for it, it’s the absolute best!
- Attend The Gospel Coalition conference. God is good.
- Try to become a more “natural remedies and solutions” kind of person. Whether that be essential oils, extracts, homemade tea, homemade disinfectants, etc. I don’t know how it will look yet…but I think I’ll give it a go!
What are some of your 2013 plans? I’d love to hear them.