Showing posts with label Inherit the Word. Show all posts
Showing posts with label Inherit the Word. Show all posts

Wednesday, April 1, 2015

Caramel Macchiato Ice Cream from Cookbook Nook Mystery ala @DarylWoodGerber


From Daryl aka Avery:

I can't believe I haven't shared this recipe with you yet. It's my favorite all-time ice cream!! Kid you not. And it's perfect for the holidays...or any time.

There is a character in the Cookbook Nook Mysteries, Kellerwho is the boyfriend to Katie, the chef at the Nook Cafe.  Keller is adorable and quirky and inventive. He makes ice cream and keeps it cold by peddling his bicycle through town. The peddling works the freezer. Keller doesn't play much of a role in the series yet, but I like him so much, he might in the future.  Katie makes ice cream, too, and she's been teaching Jenna how to make it. In fact...well, why don't I let Jenna tell you. At the end of each book, I have recipes. For each recipe, I let the characters do the talking. This one can be found in Inherit the Word, book 2 in the series.

From Jenna:

Knowing how much I love ice cream, my aunt bought me a countertop ice cream maker. And then Katie, who remembered how much I’d raved about Keller’s caramel macchiato ice cream, wheedled this recipe out of him. She said it was a cinch. Yeah, right. Anyway, she walked me through the first batch, and it wasn’t that hard. Katie says the trick to making homemade ice cream—which I guess Keller knew, too—is making sure there isn’t too much “moisture” in the mixture. Moisture, a.k.a. water, turns to ice in the freezer. I guess there’s a lot of water in milk. Who knew? Hence, you’ll see evaporated milk in these ingredients. I’ve got to say, yum! If you’re really daring, try making your own caramel sauce. I've included that recipe below.


Caramel Macchiato Ice Cream
(serves 6-8)

1 cup whipping cream
2 tablespoons espresso coffee (brewed, liquid)
3/4 cup sugar
1/8 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
3 large egg yolks
3/4 cup caramel dessert sauce (I used Smucker’s)

In a saucepan, over medium heat, cook whipping cream, espresso coffee, ¼ cup of sugar, salt, and evaporated milk. Cook for 3-5 minutes, until tiny bubbles form around the edges. DO NOT BOIL.



Remove from heat and let stand 10 minutes.

In a medium bowl, combine the remaining ½ cup sugar and egg yolks. Stir well. Gradually add the hot milk mixture to the egg mixture, stirring constantly.

Return the mixture to the saucepan. Cook over medium heat for 3-5 minutes, until tiny bubbles form again. DO NOT BOIL.


Remove the pan from the heat. Cool at room temperature and then set in refrigerator for 2 hours.

Pour chilled mixture into ice cream maker and freeze according to manufacturer’s instructions.  

Transfer half of the ice cream to a freezer-safe container, then spread half of the caramel sauce on top.  Top with remaining ice cream, then remaining caramel sauce.  Using a knife, swirl the caramel through the ice cream.  

Cover and freeze for at least 2 hours.





From Katie:
Making your own caramel sauce isn’t that hard. And it takes no time at all! Enjoy.

Caramel Sauce ala Katie
(Yield: 1 cup)

2 tablespoons water
1 cup sugar
6 tablespoons butter
½ cup heavy whipping cream

Note: Making caramel is a fast process, so have everything ready…right next to the pan. You don’t want the sugar to burn. Promise! Also, the sugar gets really hot, so be prepared with oven mitts. Okay? Ready…go.

In a 2- to 3-quart saucepan, heat the water and sugar on medium heat. Stir constantly. As soon as all the sugar has melted—the color will be a warm amber—add the butter. Whisk until the butter has melted. You will see bubbles around the edge of the pan.

Remove the pan from the heat and add the cream in a steady stream, whisking the whole time. Note: this mixture will foam!!!! It’s so pretty.


Whisk until the mixture is smooth, then cool a few minutes and pour into a glass heat-proof container, and let cool completely. Remember the glass container will be HOT until the mixture is completely cool. Store in the refrigerator for up to at least 2 weeks.

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Wednesday, April 9, 2014

Triple Chocolate Pudding for my sweetie #recipe


The winner for Connie Archer's Sunday giveaway is

Grandma Cootie!

Contact Connie at conniearchermysteries at gmail dot com so you can claim your prize! Congrats.
* * *

From Daryl / Avery:  What we do for love!!!  


This recipe would definitely make Jenna, the protagonist from my Cookbook Nook series,  shaky with all the steps. To keep me calm, I tried to channel her good friend Katie, the chef, to make sure I stayed focused. There are a lot of steps, but boy, was this worth it. My husband, Chuck, adores chocolate! And guess what? It's his birthday today. How could I say no? I adore him; he adores pudding. Get it?

Here's a cute picture of him back when I met him. 

Can you see the twinkle in his eyes? That's why I fell in love with him. Oh, and his sense of humor, intelligence, heart...


He found this recipe while going through a Food Network magazine and begged me to make it. It comes from Sarabeth's Bakery in New York. We went there last fall and enjoyed a fabulous breakfast.  By the way, Sarabeth’s started in Sarabeth Levine’s apartment kitchen. She has 13 restaurants in the city and is known for her pastries and other sweets.

Enjoy!

Triple-Chocolate Pudding ala Sarabeth’s Bakery
(per Food Network Magazine)

Takes 25 minutes to put together, plus 3 hours cooling/chilling
Serves 6

3 tablespoons unsalted butter
4 ½ ounces semisweet chocolate (no more than 62% cacao)
1 ounce unsweetened chocolate
3 cups whole milk
1 cup sugar
¼ cup cocoa powder (I used Hershey’s)
3 tablespoons cornstarch
1/8 teaspoon fine sea salt (I used Kosher salt)
3 large eggs plus 1 egg yolk
¼ cup heavy cream
1 tablespoon dark rum
1 teaspoon vanilla extract
Whipped cream and shaved chocolate for topping (optional)

Melt the butter in a heatproof bowl or double boiler over a saucepan of hot (not simmering) water. Add the chocolate (you can chop if you wish) and stir until melted and smooth. About 5 minutes. Remove the bowl (or top of double boiler) from the saucepan, and set aside.

Whisk the remaining 2/3 sugar, cocoa, cornstarch, and salt in a medium bowl. Whisk in the eggs, egg yolk, and cream. Set aside.



Heat the milk and 1/3 cup of sugar in a medium saucepan over medium heat until it is steaming. You’ll see little bubbles around the edge of the milk. Do not overcook.




Gradually whisk half of the hot milk mixture into the sugar/cocoa mixture, whisking constantly. Then pour that mixture back into the saucepan with the remaining hot milk mixture. Whisk constantly and bring to a boil. Scrape the sides of the pan often. When it starts to boil, reduce the heat to low and let bubble for 30 seconds.  It will thicken a lot!




Remove the saucepan from the heat. Strain the pudding through a sieve (with big holes) into a medium bowl. Add the melted chocolate mixture, rum, and vanilla, and whisk well.



Spoon the pudding into 6 jars or dessert bowls. Cover each wih plastic wrap. The wrap can touch the pudding surface. Pierce with the tip of a small knife. Let the pudding cool at room temp for 1 hour. Then refrigerate the pudding until chilled, at least 2 hours.  [This can be made up to 3 days ahead.]

Remove the plastic wrap and top with whipped cream and shaved chocolate.


To shave chocolate, use either a grater or a knife. They make different looking pieces.




Happy birthday, my darling man!!


******************

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Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.


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Wednesday, April 2, 2014

Easy, tummy-warming Minestrone Soup #recipe



April gets busy. I'm back to writing a new book for the Cookbook Nook series, a short story, and a synopsis for the Cheese Shop mysteries. 

AND my husband's birthday is coming up. 

Oh, and I've also got to prepare for traveling to the east coast for Malice Domestic at the end of the month. I'm making a fun basket with all sorts of Halloween goodies in it. 

In addition, I'm still training Sparky a couple of times every day. He's growing into a fine young pup, but there are days...Yipes! Does he ever get the zoomies!!!  Running back and forth across the house or yard, like twenty times at full speed. His eyes are riveting. At the end, he looks at me as if to ask: What happened to me right then?

By the way, last week I had to bake, bake, bake because I needed to turn in recipes for STIRRING THE PLOT, which comes out this October. Don't you love the cover? 

Here's what my taste testing kitchen looked like while I worked on recipes that included French Silk Fudge cake, homemade chocolate laced with cayenne pepper, and so much more! 

Fun stuff. Messy, messy.

But it's still cold in some parts of the US and, while sugar is tasty, we always need nutritious, satisfying, EASY meals!!

This minestrone soup recipe is easy. Promise. While it has a lot of ingredients, it only has three basic steps. [Even Jenna, in the Cookbook Nook series, could handle this one, I'd bet.]

By the way, I served it with Parmesan crisps, which I make by frying already shredded Parmesan on a flat grill. Sprinkle it onto the grill in two portions (for 2 people), cook for about 3-5 minutes. Flip and turn off the heat. So tasty. All protein.

Okay, back to writing. :)



EASY MINESTRONE SOUP

Ingredients:

2 Tablespoons olive oil
3 gloves garlic, minced
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 package chopped spinach
1 package frozen peas
1 (1-pound) can red kidney beans
1 pound mushrooms (can leave out)
2 cans whole peeled tomatoes, crushed
1 (1-pound or 16 oz) can tomato puree
5 (puree) cans of water
1 16 oz. chicken broth
½ cup rice  (may use pasta; if so, add 1 cup dry pasta, like elbow macaroni)
½ cup chopped parsley
½ teaspoon ground thyme
½ teaspoon dried oregano
2-3 bay leaves
salt and pepper to taste

Directions:

In a large stockpot, brown garlic and onions in oil.  Cook for about 3 to 5 minutes.

Meanwhile, prep all the cut vegetables.




Add the vegetables to the pot and stir.


Add everything else and bring to a boil. 



Turn to simmer and cook on simmer for 2 hours. Easy, right???

Note: You can make this in slow cooker on low for 6-8 hours. You’ll want to sauté the garlic and onions first in a sauté pan.

Parmesan Crisps - so easy!

******************

Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here
Inherit the Word
  is out!
 order here

Stirring the Plot is available for preorder!!! order here 


If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!