Thursday, March 7, 2013

Butter Pecan Ice Cream

This ice cream is so good.  Honestly, it's what made me dabble in making homemade no ice cream machine needed ice creams.  And I got it from all places, the back of the cans label!  I was so happy with the way it turned out.  And it tastes just like the other stuff, well, okay, I personally think better, but you can decide for yourself ;)

Butter Pecan Ice Cream

Recipe found on Eagle Brand condensed milk label

Ingredients You'll Need:

  • 14 oz Eagle Brand sweetened condensed milk 
  • 2 cups heavy whipping cream
  • 1 1/2 cups toasted chopped pecans
  • 1 Tablespoon maple extract
  • 3 Tablespoons butter, melted


  • Whip heavy cream to stiff peaks in a mixing bowl.  
  • Meanwhile combine sweetened condensed milk, pecans, butter, and extract in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 6 hours until firm.  Keep in the freezer.

Now, I used Eagle Brand because it has 2 ingredients, milk and sugar.  But you can use any brand you want.
Enjoy this oh so easy to make ice cream!

Monday, March 4, 2013

Peanut Butter And Chocolate Cheesecake

Wow, I  had a slice of this after Sunday breakfast and can I say YuM!?  It is so chocolaty  so peanut buttery, so so well words just can't describe how good it is!  It's decadent, rich, delicious!  An instant sugar high.  

Peanut Butter Swirl Cheesecake

Adapted From a recipe found in a Redbook 

Serves: 16 
Total Time: 1 hr 45 min
Oven Temp: 300

Ingredients You'll Need:


  • 2 cups chocolate teddy grahams, crumbled
  • 4 tablespoons butter, melted

  • 4 packages (8-ounce) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1/2 cups sour cream
  • 2 teaspoon(s) vanilla extract
  • 4 ounce(s) bittersweet chocolate, melted


To make the crust:

  • Heat oven to 350 degrees F. 
  • Coat a 9-inch springform pan with cooking spray.  Put teddy grahams in a food processor and pulse until crumbled.  Combine cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack.

To make the filling: 

  • Turn oven down to 300 degrees F.
  • In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 at a time, until just blended. Beat in sour cream and vanilla. Remove 1 1/2 cups of the batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to a medium bowl and reserve.
  • Spoon the remaining peanut butter batter over crust in pan.  Alternately drop reserved chocolate batter and reserved peanut butter batter; swirl batters together with a skewer or a knife to marbleize.
  • Bake 1 hour, or until cake barely jiggles in the center.
  • Using a thin knife, carefully cut around top edge of cake where it meets the pan to release. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hours or overnight.
  • To serve, run a sharp knife around edge of pan to loosen and remove side of pan.

This is a very very rich cheesecake.  It really does make 16 slices as a little slice goes a long way.  I hope you all enjoy this as much as I enjoyed sharing it with you all!

Link Parties:  Foodie Friends Friday #35


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