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Desserts

Black Licorice ice cream

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Growing up in Canada Black Licorice ice cream was readily available. However over the years it either lost it’s popularity or the suppliers have gone out of business. 

How sad for Black Licorice ice cream lovers across the Country!

I like to have this in the freezer during the summer months, I swear my family comes over just to have a bowl there obsessed too.

WHERE TO BUY BLACK LICORICE ICE CREAM

It is very hard to find black licorice ice cream these days, so I cannot tell you. However you can try to find blue licorice ice cream as some stores have that version. 

One bowl is hardly enough! 

THE MACHINE I USED TO MAKE THIS AND RECOMMEND IS LINKED BELOW

 

HOW TO MAKE BLACK LICORICE ICE CREAM

  1. With most of my ice cream recipes, I will prepare them by using the coldest of ingredients (never cooking anything first) however with this recipe we are going to be heating up the first few ingredients to infuse the Licorice into the ice cream. This step is necessary and so worth it!
  2. It is important to not skip this step, once you have infused the ice cream base with the licorice flavors you’re going to whisk in your egg yolks and then simply let it all become cold in the fridge for a while.
  3. The final step will be to pour your base into the ice cream machine and then you will be in business. 

Keep in mind the Black Licorice needs to be broken up, so once its reaches its highest melting point, start to break it up with a wooden spoon while cooking it down. It will still be in chunks just smaller ones and it will melt and become soft. 

This will leave you will nothing but soft licorice pieces that will be blended throughout the ice cream.

WHAT DOES BLACK LICORICE ICE CREAM TASTE LIKE

Black licorice ice cream taste like the candy just in a creamy form with the hint of aniseed.

I NEED YOUR HELP READERS! If you think my recipe for Black Licorice Ice Cream is the best Black Licorice Ice Cream Recipe on the net.

Then please rate it with 5 stars below, this will help more people to find it!

Having tried many other recipes online, I think you will agree it’s pretty spot on. Enjoy!

Recipe adapted from FOOD @ Star Anise Ice Cream 

If you have ever been to this site before you will see that I really love to make homemade ice cream & frozen yogurt so stay tuned for more unique and tasty recipes here.

Did you grow up with Black Licorice Ice Cream? I would love to hear about it in the comments below!! Until next time see you lovely people in the kitchen.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Date Night, Dinner ideas, Pasta, Quick and easy recipes, Vegetarian

Mushroom Ravioli Recipe

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This Mushroom Ravioli Recipe comes in a brown mushroom spinach cream sauce and is absolutely delicious! 

Mushroom Ravioli Recipe

Looking for more Ravioli recipes? Try my Lobster Ravioli

If you are one of those people who has never tried fresh Ravioli.

Then you in for a surprise because this Mushroom ravioli tastes nothing like the canned stuff. 

However, it is not made from scratch to save time. Rather it is the fresh packaged stuff that you can find in almost any grocer. 

HOW TO MAKE MUSHROOM RAVIOLI 

  • To make this dish all you will need is one large cooking pot and a bunch of  mushrooms and spinach.
  • Since ravioli pasta is not starchy at all this will cook fully all together in that creamy sauce.
  • It is then simmered in a savory goat cheese and tomato sauce that is made with passata tomato puree and goat cheese. 
  • You can always substitute the goat cheese if desired for plain or herbed cream cheese.

Let’s face it most of us had our first taste of Ravioli from a can, sorry Chef Boyardee but you are a bad representation for ravioli!

I think when we where kids it was okay.

But as adults we want healthier and have more refined tastes. Am I right? 

So here is a recipe for Ravioli made the real way! 

WHAT IS MUSHROOM RAVIOLI 

It is an Italian dish that is cooked on the stovetop and served with parmesan cheese. 

WHY IS RAVIOLI GOOD FOR YOU

Most ravioli are good for you because they are a light carb that can be made with vegetables to create a well rounded dish.

Plus eating Ravioli from a can is like having your first tomato or egg from a can.

And we all know it just doesn’t taste the same. 

Ravioli for Adults!

HOW TO MAKE MUSHROOM SPINACH RAVIOLI

  • Start with fresh spinach!

  • Then add 2 tbsp of olive oil to a medium sized saucepan along with half a chopped white onion and sliced mushrooms.
  • Saute along with the spices till tender, then pour in the cream and simmer for one minute before adding in the pasta sauce.
  • Simmer the sauce for 5 minutes before adding in the herbed goat cheese, once melted add in the fresh spinach.
  • Allow the spinach to wilt fully before adding in the Ravioli.
  • Simmer till the Ravioli is cooked and fork tender, remove from the heat allow the pasta to sit for a few minutes. Serve and enjoy!

Notes: You may substitute the goat cheese with plain or herbed cream cheese if desired. Thanks to the passata tomato sauce and cream addition. 

WHAT IS PASSATA SAUCE

According to Wikipedia. “Tomato passata” is the base for all Italian tomato sauces.

It is uncooked tomato puree without seeds or skins which is seasoned liberally with salt, bottled and preserved to be used in sauce dishes throughout the year. Essentially, it is tomato sauce in its rawest form.

That being said, it’s one of my favorite tomato ingredients. And we will cook it down some prior to adding any ravioli pasta too it.  

IS SPINACH RAVIOLI HEALTHY

Yes, however most pasta recipes do have high carbs and calories. When comparing to canned ravioli this recipe is defiantly healthy as we are using fresh ingredient such as spinach and mushrooms!

WHAT GOES WITH MUSHROOM RAVIOLI

A glass of white wine or white grape juice!

Other Ravioli Dishes that you will love

Other pasta Dishes you will love

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! hank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Desserts

ORANGE CREAMSICLE ICE CREAM

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Do you remember eating creamsicle popsicles as a kid? Well then this Orange Creamsicle Ice Cream is just like that only better. 

There was never enough of them on those hot summer days.

I personally could eat one after the other after the other, but with 6 normally to a box. I had to refrain myself, otherwise my Mother would be very upset.

This recipe takes me back to that time, walking down the sidewalk with my friends, playing hop scotch and just being a kid.

Never thought something so simple, could do that.

Try it for yourself, and even better yet make it for the kids.

Its super healthy as it only contains, orange juice, cream, condensed milk and vanilla.

Just 4 simple Ingredients that can take you right back to your childhood.

What you will need:

HOW TO MAKE ORANGE CREAMSICLE ICE CREAM

To make 2 quarts of Orange Creamsicle Ice cream:

  1. Star buy pouring your orange juice, cream into a large bowl
  2. Then pour in your canned of condensed milk, vanilla extract and stir to combine.
  3. Pour it all into your operating ice cream maker, and allow it to turn for 25 minutes.
  4. Once its done, it will have a creamy texture.
  5. You can then place into an airtight container in the freezer for a minimum of 2 hours or freeze overnight.
  6. Allow it to defrost 10 minutes prior to scooping.

I hope you enjoy!

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

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This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE 

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe. 

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it. 

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty. 

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time. 

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams? 

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices. 

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

  • So what are those secret ingredients?
  • Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
  • The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
  • And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly! 

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Desserts

Red Velvet Ice Cream

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Are you as BIG of a Red Velvet Fan as me? Well then, you’re in for treat! I’m finally ready to share my family’s favorite recipe for Red Velvet ICE CREAM!! 

You cannot find this in stores guys, it only can be made in your kitchen. And your going to want to keep it under wraps, because it will be gone in no time.

Anyone who has ever tasted this ice cream has gone nuts. And rightfully so, it’s the BEST Red Velvet ice cream out there. And I’m so proud to say that I have come up with it. 

Because ice cream machines vary between 1 and 2 quarts capacity, I have create this recipe for my 2 quart machine. If your wanting only 1 quart of ice cream, just simply DIVIDE the recipe in half or use a 1 quart machine. 

The machine I used is listed below in my amazon picks, it’s the best. If you end up giving it a try I would love to know what you think, let me know in the comments below. 

If you’re having a gathering and would like to serve this to your guests, then why not bake an extra “Red Velvet Cake”. Serve each guest with one slice of cake and one scoop of ice cream. Makes about fourteen ½-cup servings.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Date Night, Dinner ideas, New Year's, Pasta, Quick and easy recipes, Seafood, Skip the takeout

Creamy Parmesan Chicken and Scallop Pasta

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This Creamy Parmesan Chicken and Scallop Pasta is served in a creamy white sauce and is super simple to make and is sure to impress.  

I like to use penne pasta for this dish, however you could use fettuccine too. 

Drizzle with fresh lemon juice and enjoy!

You don’t have to wait for only a special occasion for this dish, if you have a seafood lover in your life they are sure to enjoy this anytime of the year. 

You will want to start by chopping your onion and then mincing your garlic, saute it in a pan and then placing on the side.

Next saute the chicken pieces, and scallops separately in a little butter then set aside.

Before placing everything back in the saucepan to merge together with some heavy cream, chopped yellow pepper, parsley, salt and pepper and fresh parmesan cheese.

Right before serving squeeze some lemon over top and serve hot directly from the pan.

Once you try this simple recipe, you will be hooked, just be careful to not overcook the scallops or it they will become rubbery. 

You are going to want to cook it on medium low for a 3 minutes on each side, then remove it immediately from the heat and set aside before tossing back for the last minute with everything else before serving!

 Serve in a bowl or on a large plate, this dish is creamy!

Note: You can also add spinach if you desire.

LOOKING FOR MORE ITALIAN RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Christmas & Thanksgiving, Drinks and Smoothies, New Year's

Original Eggnog Recipe

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Try My Original Eggnog Recipe and you will never want to go back to store bought again.  

Sometimes it’s the simplest things that can put us in the holiday spirit. And for me it is making this EGGNOG from scratch at home. 

For me sitting by the fireplace at nights with a cold glass of eggnog is that time, where I let everything slow down and allow myself to be grateful for the year soon to pass and hope for joy in the year to come

Whatever it is you do to recreate the warmth and magic of Christmas season, I truly hope you get that moment of peace on earth. hope it works for you.

WHY EGGNOG AT CHRISTMAS

Eggnog is believed to have descended from a drink called a “posset,” which consisted of hot curdled milk with the addition of added spices. Which became very popular around the Christmas holidays in England where it warmed the souls and hearts of many.

WHERE EGGNOG ORIGINATE FROM

Old England!

I have never been much of a store-bought eggnog fan because I find it’s to thick and sugary, not to mention not near as good as the homemade stuff!

I much prefer good old home cooking around the holidays.

And I think most people feel the same, because homemade is just that much better right? 

Well the same goes for eggnog, so I’m sharing my all time favorite recipe for a homemade eggnog that is not to thick or sugary and spiced oh so perfectly to warm anyone’s soul.

This nog only contains 5 egg yolks and 1/3 cup of sugar, so if you’re wanting a lighter eggnog just omit the cream for whole milk and se less egg yolks. 

Looking online for the perfect eggnog recipe, may leave you confused. Wondering, should I make my eggnog with raw or cooked eggs?

Well I don’t know about you, but I don’t like the thought of drinking raw eggs, so for me that is not an option, yuck!!

So if you are debating whether or not to make this recipe or someone else’s recipe that may call for raw eggs, I plead with you please don’t!

Raw eggs can be very dangerous since some carry salmonella, so cooking this eggnog ensures you are safe, plus it tastes sooo much better.

I usually overindulged in the stuff in the evenings, but it’s Christmas and it’s allowed right? Wishing you and yours very happy and safe holiday season.

The meringue gives it that foamy effect

The eggnog poured into a pretty purple/clear cup. 

CAN EGGNOG GO BAD

Yes, homemade eggnog should be enjoyed within 2 to 3 days of making it. However, honestly it does not last more than a few hours in my house. And if your house has more than 2 people in it. I’m sure it will be the same story! 

 

Note: Make sure you are cooking all the egg as specified in the steps above to ensure you are not 1 in 200,000 people who contact salmonella annual from raw eggs. Also you can add some Captain Morgan’s Spiced Rum to this nog once it’s cooked for a boozy drink.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!