Blueberry Coffee Cake

I tend to coat my blueberries lightly with flour to prevent them from sinking to the bottom while they're baking.

Ingredients

·       2 1/3 cups all purpose flour

·       ¾ cup (1 1/2 sticks) unsalted butter, room temperature

·       1 cup flaked sweetened coconut

·       ½  cup (packed) golden brown sugar

·       1 teaspoon ground cinnamon

·       2 ½ teaspoons baking powder

·       ½ teaspoon salt

·       1 cup sugar

·       2 large eggs

·       1 cup milk

·       1 12-ounce package frozen blueberries, unthawed, or 2 ½ cups fresh

Method

Combine 1/3 cup flour, ¼ cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.

Preheat oven to 375°F. Butter and flour 13x9x2-inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining ½ cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.

Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

Braised Brisket

 Ingredients

·      Canola Oil

·      Beef Brisket – 3 lbs, trimmed of the silver skin and fat

·      Kosher salt and black pepper

·      1 pc of a 2 inch stick of cinnamon

·      10 whole cloves

·      4 green cardamom pods, crushed

·      2 lbs of white onion, sliced ½ an inch thick (about 3 medium onions)

·      3 TBSP garlic-paste (I tend to go to an indian store and buy a small jar of garlic paste and a small jar of ginger paste and mix the 2 together, so 1.5 TBSP of garlic paste and 1.5 TBSP of ginger paste mixed together)

·      1 TBSP Dark Brown Sugar

·      1 lager beer – 22 oz (like Sapporo)

·      1 cup chicken broth (or beef)

·      1 TSP apple cider vinegar

METHOD

Preheat oven to 325F

Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate. 

Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Sauté until they soften and turn golden, about 10 minutes. 

Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid. 

When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.

I am feeling ambitious - Puff Pastry Recipe

I went to the store because I've been obsessing over making puff pastry anything. Well, more specifically, making turkey and cheese turnovers as well as turkey pot pie. You can officially thank Thanksgiving for that.

However, the price of puff pastry upset me. It seems at Lucky's near my parents house I paid an astonishing $6.29 for a sheet of 2. Safeway wasn't as bad but still, I flinched at $4.99 for a box with 2 sheets.

What's a girl to do? Why make my own!

I found a recipe here at this site - and it makes me want to give a shot.

Wish me luck on this endeavor. I may even take pictures of me attempting to do so.

Turkey and Cheese Turnover

Total hit in mah house for this past Thanksgiving's leftover turkey!



Ingredients

Butter
Shallots (I usually use onions)
Thyme (fresh)
use cooked turkey breast, thigh and skin
chicken stock
heavy cream
Puff Pastry
cheese (I use Irish cheddar, but brie is suggested and strongly preferred)



Method

Preheat oven to 350F

Melt butter in a pan over medium heat. Add shallots (onions) and thyme. Saute until shallots (onion) turn pale and translucent.

Deglaze pan with white wine.

Add chicken stock and heavy cream.

Add turkey meat and let cook down. After it has cooked down add salt to taste.

Using puff pastry add 2 TBSP of turkey filling and a slice of brie. Brush closed with butter. Fold over and seal with fork. Poke holes on top of pastry to vent during cooking. Brush top with egg wash.

Place on a parchment lined cookie sheet and put into oven for 20 minutes.

OPTIONAL GLAZE:

Orange zest
Orange juice
Salt

Mix all 3 in a bowl until it is a runny glaze.

Fried Chicken and Chicken Maple Syrup Gravy

Ok, there are no real set measurements to this. I tend to eyeball it and jazz it up to my own personal taste. I will say that for the buttermilk measurement, I like my buttermilk to cover up the pieces of chicken.

Ingredients (for Marinade)

Buttermilk
Hot sauce
4 cloves of garlic
Your preferred pieces of chicken (I tend to do drumsticks and breasts with skin)

Pour buttermilk, hot sauce and 4 cloves of garlic in a ziplock bag. Put pieces of chicken in bag, close up and marinate overnight.

Remove chicken after marinating. Do not rinse off marinade. Preheat oven to 350C


Dredge: Flour, salt and pepper. Use salt and pepper to taste.
Pan Fry: Corn oil and a stick of butter. Fry for 8-10 minutes to get crust good and brown, turn and fry for  5 minutes on other side.

Remove from oil and place on a tray in preheated oven for 10 minutes.

Chicken Maple Syrup Gravy

Ingredients

3 C Chicken Stock
1 C Brown Sugar
Butter
Flour
Maple Syrup

The problem with this is that I do this all by sight. :( So I will do my best to try and get this accurate for you.


Method


Bring chicken stock and brown sugar to a soft boil in a pan.

In a bowl mix butter and flour until pasty, then stir into chicken stock and brown sugar mixture. When well mixed add maple syrup and a little bit of freshly ground pepper.

Serve over fried chicken (or on the side).

Veggie Wellington

Ingredients

4 tablespoons butter, divided
1 small butternut squash (1¼ pounds), peeled, seeded and cut into ½-inch cubes
1 teaspoon maple syrup
½ teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
½ teaspoon kosher salt, or more to taste, divided
2 garlic cloves, finely chopped
1 large shallot, finely chopped
¾ pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
¼ teaspoon ground black pepper
2 tablespoons chopped parsley
Flour
14- to 16-ounce package puff pastry
1 cup crumbled goat cheese
1 egg, whisked with ½ teaspoon water

METHOD

1. Heat the oven to 400 degrees and line a large baking sheet with parchment.

2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook 1 minute. Scrape mixture into a bowl.
3. Turn heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms

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are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. 4. On a lightly floured surface, unwrap the puff pastry. Cut into two 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle, leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them seam side down. Brush the tops with more egg wash. Bake until puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve

Serves 6-8

Orzo with Sausage, Peppers and Tomatoes

Ingredients

1 lb orzo pasta
2 TBSP extra virgin olive oil
7 oz mild italian turkey sausage, casings removed
1 garlick clove, minced
2 jarred roasted red bell peppers, sliced
2 plum tomatoes, chopped
1/4 tsp red pepper flakes (optional)
2 TBSP chopped fresh italian parsley
1/2 c grated parmesan cheese

Method

Cook orzo according to package directions. Drain, reserving 1/2 c of cooking liquid

Heat oil in a saute pan over medium heat. Add sausage; saute until cooked through, about 4 minutes. Add garlic; cook 1 minute. Add bell peppers, tomatoes and pepper flakes; saute until heated through, about 2 minutes. Add orzo and 1 tablespoon parsley; salt and pepper to taste. Add reserved cooking liquid to moisten if needed.

Top with parsley and Parmesan cheese.

Makes 8 servings
Total cook time: 15 minutes

Peachy Chicken Barbecue

I got this recipe from my mother...I grew up on it (and I'm fairly sure it's NOT healthy). My mom got it from a friend in a recipe exchange. I have no recommendations because I make this the same way as it's printed on the little recipe card.


Ingredients

• 1 can (13 oz) cling peach halves
• 2 lbs broiler/fryer chicken
• 1/4 c shortening (Ok, I would make this into vegetable oil or peanut oil)
• 1 medium onion, sliced
• 1/2c diced celery
• 1 c ketchup
• 1 c white dinner wine
• 2 tbsp brown sugar
• Grated Parmesan Cheese

Method

Drain peaches, saving 1 c syrup. Cut chicken into serving pieces, rub with salt. Melt shortening (or heat oil) in skillet; add chicken and brown evenly. Remove chicken and saute onion and celery until tender. Stir in peach syrup, ketchup, wine and brown sugar. Add chicken, cover tightly and cook over low heat for 35 minutes.

Uncover, add peaches and sprinkle with cheese.

Cook uncovered for 10 minutes or until chicken is fork tender.

Serve hot with rice and noodles.

Bulgur, Chicken and Avocado Salad

Total time to make: 45 minutes
Serves 4

If you can't find bulgur, I'd suggest going to an Indian grocery store and asking if they have daliya. It's the Indian name for bulgur. :D

Ingredients

• 1 cup bulgur
• 1 cup boiling water
• 2 6-ounce boneless chicken breasts, with skin
• 1/4 cup plus 1 tablespoon grapeseed oil
• Salt and freshly ground pepper
• 1/2 cup fresh orange juice
• 1/2 cup chopped fresh basil leaves
• 5 tablespoons fresh lemon juice
• 2 large scallions, thinly sliced
• 2 Haas avocados, cut into 1 inch chunks
• 1 medium fennel bulb (3/4 lb) cored and cut into 1/2 inch pieces
• 1 clam shell of cherry tomatoes

Method

Preheat oven to 500. In a heat proof bowl, cover the bulgur with the boiling water. cover he bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 mins.

Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 TBSP of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal, about 1/4 inch thick.

In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 c of grapeseed oil; season the vinaigrette with salt and pepper.

Cut cherry tomatoes in half, setting aside.

In a large bowl, toss the bulgur, chicken, avocados and fennel with the vinaigrette; season with salt and pepper. Mound the salad onto plates, garnish with cherry tomatoes and serve.

Make ahead The salad can be refrigerated for up to 2 hours.

Kettle Corn...With Bacon and Maple!

Maple. Bacon. Kettle Corn. 'Nuff said.

We're moving into fall - well, at least where I am in California it seems like fall never really quite left from last year - and now I'm falling (no pun intended!) back into my cold weather comfort food and treats. It involves bacon, of course.

Ingredients

 

* 4 slices bacon, cooked, fat reserved

* 1 tablespoon maple syrup

* 1/2 cup corn kernels

* 1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)

* 3 Tablespoons sugar

* 1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp.  Set aside to cool.  Once cool, chop into small bits and toss with maple syrup.

Carefully measure out the hot bacon grease.  If you don't have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.

In a large pan over medium high heat, heat the bacon fat and oil mixture.  Add the corn kernels.  Sprinkle over the sugar and 1 teaspoon of salt.  Cover the pan with a tight fitting lid and wait for the popping to begin.

Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot.  Feel free to take the pot off the flame to give it a good shake.  Just be careful and then return the pot to the flame.  Shake often throughout the popping process.  This will help ensure that the sugar doesn't burn the pan and the popcorn.

Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt.  Use a large spoon to stir the popcorn.  You don't want the hope sugar to burn you.  Pour in the bacon and maple mixture.  Toss together and serve.

Peanut Butter Sin Cookies

I call these cookies a sin because it combines peanut butter AND chocolate. I know these cookies aren't good for you. They're terrible. Mean. They'll kick your dog. They'll smack your momma. Then they'll sit between your fingers and look so innocently sweet...and tempting.

It's why I advise you to eat these fast and furiously. Don't give them a chance to wreak havoc.

Get them before they get you.

Needed - 2 mini muffin pans.

Ingredients

• 2 teaspoons Vanilla
• 1 cup Peanut butter -- creamy
• 3 Whole eggs
• 1 cup Butter -- softened
• 1 1/4 cups Sugar
• 1 1/4 cups Dark brown sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking soda
• 2 cups Flour
• 2 bags of Reece's MINI Peanut Butter cups that have the foil and paper cups removed (please try to refrain from eating the PB cups as you shell them...you'll feel sick later if you don't. Not that I'm speaking from experience...oh NO...never.)

METHOD

Preheat oven to 300 degrees.

In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.

In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. (Do not overmix).

Grease mini muffin tins.

Roll peanut butter ball into a 1 inch diameter. Put one ball into each slot of the mini muffin pan. Bake for 8-10 minutes or until slightly golden brown.

Remove from oven.

Place a peanut butter cup in the center of the cookie and push down gently until it is slightly (or completely submerged - it's up to you how you want it done).

Let cool, then remove from tins...eat them before they harm your loved ones.

Chicken Korma (Murgh Korma)

I love Indian food. Vegetarian, non-vegetarian...I love it. I love kebabs and I wish I had a tandoori oven. Alton Brown had a suggestion for making a tandoori oven - must find that crazy episode. I digress - on to the fabulous recipe.

Bold italics = my notes/suggestions

Courtesy of Laxmi Hiremath.

Ingredients

• 1-½ inch piece fresh ginger
  
• 5 large garlic cloves
• 2 tablespoons vegetable oil
  
• 1-½ cups thinly sliced onion
  
• 2 tablespoons unsalted butter
  
• 2 inch cinnamon stick
  
• 10 whole cloves
  
• 8 green cardamom pods
  
• 2 teaspoons ground coriander
  
• 1 teaspoon sweet paprika
  
• 1 scant teaspoon ground fennel
  
• ½ teaspoon cayenne
  
• ½ teaspoon turmeric
  
• 2 pounds boneless, skinless chicken breasts
  
• 2 cups finely chopped tomatoes
  
• ¼ cup roasted unsalted cashews
  
• 1 cup plain yogurt
  
• 1 teaspoon salt
  Sprigs of cilantro, for garnish

SHOPPING LIST

CONDIMENTS & OIL
Vegetable oil, 1 fl oz.

DAIRY
Unsalted butter, 1.01 oz.
Plain yogurt, 8.75 oz.

POULTRY
Chicken breast (skinless, boneless), 32 oz.

SPICES & SEASONINGS
Salt, 0.22 oz.
Cardamom, 8 pods
Cinnamon, 2 inch stick
Cloves, 10 whole
Coriander seeds, 0.12 oz.
Paprika (sweet), 0.08 oz.
Turmeric, 0.04 oz.

VEGETABLES
Fennel (ground), 0.06 oz.
Garlic, 5 large cloves
Ginger root, 1.5 inch piece
Onion, 8.57 oz.
Tomato, 12.86 oz.

MISCELLANEOUS
Cayenne, 0.5 tsp.
Roasted unsalted cashews, 0.25 cup
Sprigs of cilantro, for garnish


 METHOD

1. Combine the ginger and garlic with 3 to 4 tablespoons water in a blender. Blend to a smooth paste, stopping to scrape down the sides of the bowl a couple of times. Set aside.
   
   
2. Heat the oil in a heavy large sauté pan over medium heat. Add the onion and cook, stirring often, until deep golden, 8 to 10 minutes.
   
   
3. Transfer to a plate. Add the butter to the pan and, when hot add the ginger-garlic paste. Cook, stirring, until the mixture is fragrant and light brown, 3 to 4 minutes. Add the cinnamon, cloves and cardamom pods and stir for a few seconds.
   
   
4. Add the coriander, paprika, fennel, cayenne, turmeric and cook stirring until the masala takes on a beautiful orange-red color and becomes fragrant, about 30 seconds.
   
   
5. Add the chicken and sear until light golden and no longer pink, about 3 minutes per side. Add the tomato with juices and cook, stirring occasionally, until tomato is very soft, 6 to 8 minutes.
   
   
6. While the tomatoes are cooking, combine the cashews with 2 tablespoons water in the blender and blend to a smooth paste. Add to the chicken.
   
   
7. Whisk the yogurt and stir into the pan. Add the reserved onion and salt and mix well. Bring to a gentle boil, cover, and simmer until the chicken is tender, 20 to 25 minutes. With a slotted spoon, transfer the chicken to a warm serving dish, then ladle the sauce over it, decorate with cilantro sprigs, and serve.
   
   
8. Serve this classic north Indian dish with crusty French bread or freshly cooked basmati rice. 

Warm Spinach and Bacon Salad

I'm not a fan of spinach. I know, I know. But hubby is. One of the very few ways I can tolerate spinach is if it's warm. Here is my way of tolerating spinach - I throw in some bacon.

Bacon makes everything good and in some cases, bacon makes it better - just check out my peanut butter bacon cookies!

Ingredients
2-3 TBSP Olive Oil
4 slices of thick cut bacon (you can use pancetta if you like)
3 shallots sliced thin
2 garlic cloves, chopped
3 TBSP Balsamic Vinegar OR 3 TBSP Red Wine Vinegar with a tsp of sugar thrown in
2 lbs of prewashed spinach
Salt and pepper to taste
Freshly grated nutmeg to taste (you can leave this out)
Parmigiano-Reggiano cheese for topping

Method

Pan fry the bacon in the olive oil. When the bacon is crispy, remove from pan. Crumble bacon and set aside. DO NOT REMOVE THE OLIVE OIL AND BACON DRIPPINGS FROM THE PAN. You will be using them in the next step.

Add shallots and garlic to pan, cooking for about 3 or 4 minutes. Drop in your 3 TBSP of whichever vinegar you've used - remember to step back when doing this because man...that vinegar stings if you inhale it.

Place spinach in the pan, but do not cook it through, just warm it through and wilt it. Just turn it a few times

Season with salt, pepper and nutmeg (if you choose).

Serve.

Braised BBQ Pulled Pork

I've been looking over Market Manila's blog and I realized how sad my baking blog is. I love to bake. I really do. As proof, I've got a batch of pizza dough rising as I type. Only 30 minutes left until I can punch it down, roll it out and then drench it with pesto for a late pesto pizza lunch. Of course, I'll have greens, too. More than likely it will be a spinach salad.

I get lazy and I post everyday over at my other blog, completely neglecting this one. My other blog is not about food. Au contraire! It's about my other passion - nail polish. One day I'll condense all of it into one thing, but I keep all my blogs separated. I'm a jewelry girl by trade, baker by night!

Anyway, I made some pork shoulder the other night that really sent hubby and friends into a tizzy. I served it with brown rice. My secret to lovely brown rice is to toast the rice with a pat of butter, browning it. Instead of cooking it with water, I use a low sodium chicken broth. That's it. :)

Enough of my paltry rambling and on with the recipe!

Ingredients

1 red onion, cut into quarters - no need to try and make a pile (for easy distribution later)
2 cloves crushed garlic
2 to 4 pounds of pork shoulder
3/4 cup to 1 cup white vinegar
1 12 oz bottle of the BBQ Sauce of your choice
1/4 to 1/2 cup of water

METHOD

Cut the pork into 6 pieces, removing excess fat.

In a medium pot over medium heat, put the 6 pieces of pork at the bottom - do not stack but try to give them enough space when placing in a single layer. They can touch! :)

Add your liquids - vinegar, bbq sauce and water. Drop garlic in and add the quartered onion throughout the pot.

Bring to a light boil, bring heat down to low, then cover and let simmer for 2 hours or until pork is tender. Check an hour later, making sure that all the liquids do not completely boil out.

After 2 hours, remove the pork and put on a cutting board, letting it rest for five minutes. Do not discard the braising liquid!

For this step you can either use your hands (make sure to wash them first!) or 2 forks to shred.

Place shredded pork on a serving dish or bowl. You can either add the braising liquid to the dish or put it on the side.

Serve. Enjoy!

Cake Batter Ice Cream

If my arteries and slow metabolism would let me, I'd eat cake batter ice cream all day long - breakfast, lunch and dinner. Such is not the case.

I have this love of Cold Stone's cake batter ice cream. While I think I can easily find a recipe to replicate their brownies (I LOVE their brownies because they're so soft and moist), I think it's harder to find a recipe to do so for the cake batter ice cream. I don't like the store bought cake batter ice creams - it just doesn't taste cake batter-y enough for me.

Below is a recipe I've concocted in my head and it's not too shabby. It's no Coldstone, but I think I'll have to try a different cake batter...or I'll just dump raw batter into the mix or something like that - even though that's a no no in my eyes...See my notes below. Must go back to the drawing board...

Ingredients
1 c milk
1/2 c white sugar
2 egg yolks, beaten
1 tsp vanilla extract
2 c heavy whipping cream
1 c yellow cake mix, sifted (Butter Golden from Duncan Hines**)


Method
Whisk together milk, sugar, egg  yolks, vanilla, cream and cake mix in a sauce pan until well blended. Cook over medium-low heat until the mixture lightly coats the back of a spoon - almost like a custard consistency OR the mixture reaches 160F (70C) and stir frequently. If you're not using a thermometer, be careful to not overcook the custard because then you'll have a lovely sugary egg mixture. I've been there. I've done that. And I was annoyed with myself.



While the above is cooking, get a large bowl out and fill it halfway with ice. Place a medium bowl over the ice. Make sure the medium sized bowl can contain all of the custard that you have just made.


When custard is ready, pour custard into the medium bowl that is over ice. Take some saran wrap (cling film) and place it over the custard to ensure that when it goes in the fridge, it won't have that thick skin that develops. Leave mixture in refrigerator until it has completely chilled.


When completely chilled, remove and place custard mixture in your ice cream maker and follow the manufacturer's instructions. NOTE: when ice cream is done in  your ice cream maker, it will not be firm. It will be in a soft serve state and you need to freeze the ice cream for 2-4 hours or overnight.

When it's done, enjoy!




** Why Butter Golden and not White Cake? Because I think the butter golden/yellow cake batter will have a more pronounced taste than vanilla/white cake mix. I've been making white cake forever and have been finding that now it just tastes a bit...bland and a little too blah for my old woman taste buds.


Also, I did think about just dumping plain old pre-made cake batter into the custard during the process where it's in the ice cream maker, but I seem to recall that Cold Stone had a small problem with this when they did it - the uncooked cake batter caused a small outbreak of salmonella. So word to the wise - follow my instructions! :)