Fresh Mint Ice Cream

I love cooking with herbs. I had a beautiful potted herb garden several years ago and miss it dearly. It was brimming with an abundance of mint, pine scented rosemary, nasturtiums, thyme and lemon thyme with beautiful golden leaves.

My father in law has such a wonderful array of herbs in his garden. Sage, oregano, basil, parsley and mint to name a few. Before I left their home last weekend I clipped some sage for my Wednesday night roasted chicken, basil for my marinara sauce and mint for this mint chocolate chunk ice cream. (By the way, it was the most pleasant scented ride home I had ever experienced!)

When I tasted the custard a cloud of doubt draped over me. It had a "grassy" taste. But once churned it was not as strong. If you are looking for an ice cream that tastes like those you buy from the store or tastes similar to candy-this is not the recipe for you. If you love the hint of fresh herbs-then you've got to try this.

This ice cream is very fresh tasting and creamy. There is not a drop of food coloring or extract to be found. Its pale green color and pure flavor come from a cup of fresh picked mint. Chocolate chunks add a nice snap and sweet finish to this cool, creamy and sprightly flavored ice cream.

Fresh Mint Ice Cream
(adapted from Martha Stewart Living)
Makes 3 cups; 4-6 servings
1 c. fresh mint, packed
1 c. whole milk
2 c. heavy cream
2 large eggs
3/4 c. sugar
4 oz. semisweet chocolate, coarsely chopped

1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain and squeeze out excess water. Reserve ice-water bath.
2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
3. Meanwhile, whisk together eggs and sugar in a medium bowl.
4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a spoon, until thick enough to coat a spoon, about 8 minutes. (Do not let it come to a simmer.)
5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Add chocolate during the last 5 minutes of churning.
6. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to a week).
   

A Tiny Cake For A Big Birthday Month

August is a big birthday month for my family. My sister, her husband, my husband's two older brothers and my son were all born in the month of August. In honor of this busy birthday month I am featuring a tiny cake. This cake is a mere 4 inches of moist, golden, yellow cake delicately frosted with chocolate buttercream.

Many people in my family fore go the birthday cake and choose another dessert. My husband, for instance would much rather eat cobbler, brownies or pie. Though not birthday related he chose a trio of cheesecake for the groom's cake at our reception.

My youngest sister celebrates her birthday in November and it is not uncommon to find a pumpkin pie in place of a birthday cake. This year I opted for a birthday fruit tart filled with pastry cream and topped with apricot glazed berries, kiwi, grapes and oranges.

What would you rather eat? Cake? Cobbler? Pie?

I cut the original recipe in half and made (4) four inch cakes. I couldn't see two people take down a nine inch cake alone. It was tiny and perfect!

Yellow Butter Cake
yield: four 4" cakes-can easily be doubled
source: marthastewart.com

• 1 stick unsalted butter, room temperature, plus more for pans
• 3/4 cups all-purpose flour, plus more for pans
• 3/4 cups cake flour (not self-rising)
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 +1/8 cups sugar
• 2 large eggs
• 1 teaspoons pure vanilla extract
• 1/2 + 1/8 cups milk

1. Preheat oven to 350 degrees. Butter four 4" round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

Chocolate Buttercream Frosting
adapted from Barefoot Contessa Cookbook
4 oz bittersweet chocolate
4 oz semisweet chocolate
1/4 c. egg whites, room temperature
1/2 c. sugar
pinch cream of tartar
1/4 t. salt
1/2 pound unsalted butter, room temperature
1 t. vanilla extract
1 T. Bacardi golden rum

• Chop chocolates and melt in a bowl over simmering water until melted. Allow to cool.
• Mix egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat egg whites in the bowl over simmering water until they are warm to the touch and sugar is no longer grainy (about 5 minutes). Whisk on high speed until mixture is cooled and hold a stiff peak.
• Add butter, 1 tablespoon at a time, while beating at medium speed. Scrape down the bowl, add chocolate, vanilla and rum and mix until chocolate is completely blended.
  

Fruit Tart

I have been a bad, bad blogger. I have completely neglected my blog and yours, but now I'm back. I'm totally blaming it on being entranced by the Twilight book series. Well, the first three books, I should have laid the last one down and tended to the blog because it was a total let down.

Please accept my apology with this delicious and summery fruit tart. The crust is a wonderful shortbread crust. The filling is a sweet, smooth, delectable pastry cream that is sure to please. Is it wrong that I can be found standing in front of an opened refrigerator eating spoonfuls of pastry cream out of the container??? Such a temptation and it does happen!

I decorate the tart as if I would arrange a fruit basket or platter. I finish it off by brushing apricot glaze atop the berries.

On a totally unrelated note...once you've visited me stop by and visit Sharon at Culinary Adventures Of A New Wife. Not only is it a great blog and is featuring a fabulous pasta dish at the moment but there is also a contest winning recipe submitted by yours truly in her current post! Sharing recipes is so great.

Fresh Fruit Tart

Pastry Shell
Fits a 9 inch tart pan
Barefoot Contessa Cookbook

3/4 c. unsalted butter, room temperature
1/2 c. sugar
1/2 t. vanilla extract
1 3/4 c. flour, sifted
pinch salt

• Preheat oven to 350 degrees
• In a bowl of an electric mixer, fitted with paddle attachment, mix butter and sugar until just combined.
• Add vanilla
• Turn mixer onto low speed and add sifted flour and salt to the butter mixture. Mix until dough starts to come together.
• Dump onto floured surface and shape into a flat disk.
• Press dough into tart pan, making sure the edges are flat.
• Chill until firm. Butter one side of a square of parchment paper that will fit into tart shell and place it, buttered side down, on the chilled pastry. Fill with rice, beans or pie weights.
• Bake for 20 minutes. Remove the parchment and weights, prick tart all over with tines of a fork. Bake for 20-25 minutes more, or until lightly browned. Allow to cool at room temperature.

Pastry Cream
adapted from Barefoot Contessa Cookbook
make 2 1/2 cups

6 extra large egg yolks
3/4 c. sugar
3 T. cornstarch
2 cups whole milk
2 T. unsalted butter
1 t. vanilla extract
2 T. heavy cream
1 t. Bacardi golden rum

• Combine sugar and cornstarch in bowl of electric mixer and rub them together using your hands.
• Add egg yolks and beat using paddle attachment, until mixture is pale yellow and falls back into the bowl in a ribbon.
• Bring milk to a boil in a large saucepan and , with the mixer on low, slowly pour it into the egg mixture. Then pour mixture back into the saucepan.
• Cook over medium heat, stirring constantly with a whisk or wooden spoon, until mixture is thick, bringing mixture slowly to a boil.
• Once mixture is to a boil, cook for 2-3 minutes longer.
• Remove from heat and mix in butter, vanilla, cream and rum.
• Strain into storage container. Place plastic wrap directly on top of the pastry cream and refrigerate until cold.

Assembly

• Fill tart shell with pastry cream.
• Add seasonal fruit.
• Brush with glaze. (Melted Apricot or Currant Jelly thinned out with hot tap water)
  

Cool It Now: Strawberry Pops

My sister and I were Popsicle kids when we were growing up. I remember sitting in the shade during the hot Texas summer pushing our pop-ices up from their plastic casings with such refreshing enjoyment. We'd end up sucking the leftover juice out of the packaging because they seemed to melt within seconds of hitting our hands. If you were inventive, you'd blow air into the casing much like a balloon, throw your head back and allow the sweet juice to trickle into your mouth and down your throat.

We were such frozen treat connoisseurs and enjoyed all different kinds. We considered the creamsicles a very special treat. My favorite was the orange flavor. It was especially exciting when my mom filled dixie cups with juice and we'd chomp on homemade ice pops. And when the ice cream truck pulled in front of our house I opted for a berry cream popsicle in the shape of a foot that sported an embedded bubblegum toenail.

These Strawberry Pops may not be cream filled or may not even have a bubblegum toenail, but it is perfect for any kid...or any kid at heart.

Strawberry Pops
fills 8-3oz. molds

1 1/2 pint of strawberries
1/2 c. confectioner's sugar
1/3 c. water

1. Pulse the strawberries, confectioners sugar and water in a food processor until pureed but still has some chunks remaining. Pour half of the mixture in a bowl.
2. Puree remaining mixture until smooth. Add to bowl and stir the two mixtures together. Pour into popsicle molds or paper cups. Freeze until solid (8 hours.)

Have any remaining strawberry mixture...then you've got to do this:Pour it over ice cream...SO GOOD!!!

Oven Roasted BBQ Ribs

What is a summer BBQ without ribs? Ribs are a staple that you will find at just about any sweltering hot outdoor Texan barbecue and boy, do I have the recipe for you! Soaking them overnight in liquid smoke really gives them a backyard taste even though you've baked them in the oven. If you can't stand the heat...get into the kitchen and bake these ribs!

Patience is the key to these sweet and spicy ribs. The process will take you three days...yes, three days. The first two days are minor quick steps in preparation that will lead you to the final day of roasting low and slow.

The result: sweet, spicy and succulent ribs.

Ingredients
2 lb. rack of baby back ribs
1/2 c. of liquid smoke, separated
1 T. cumin seeds, toasted
2 T. ancho chili powder
1 t. cayenne pepper
2 t. sweet Hungarian paprika
2 T. brown sugar
1 T. granulated sugar
3 garlic cloves, peeled and smashed
1/2 c. spicy barbecue sauce
Dash of Worcestershire Sauce
1/2 t. Old Bay seasoning
1/4 c. beer

Day One:
Soak Ribs in 1/2 c. minus 1 tablespoon of liquid smoke, reserve the Tablespoon of Liquid Smoke. Wrap in plastic wrap or use a gallon bag and soak over night.

Day Two:
Make the dry rub. Add cumin, ancho chili powder, cayenne, paprika, sugars and garlic cloves to a food processor or mortar and grind to a paste. Rub on both sides of ribs, wrap in plastic and refrigerate overnight.

Day Three:
Preheat oven to 215 degrees. Place ribs uncovered in a baking dish. Bake for three hours. Remove from oven and mix BBQ sauce, reserved liquid smoke, Worcestershire sauce and Old Bay and spread on top of the ribs. Add the beer to the bottom of the pan and bake 45 minutes longer.

Orange Date Bread

Have you ever bought an ingredient without having a plan or purpose to use it right away. You know, that product that pops out from the aisle and begs you to purchase it. That is what happened to me several weeks ago. For some reason I was drawn to the dried fruit section and bought not one, not two, not even three but four bags of dried fruit.

Of course I used the cranberries right away and gobbled up the apricots and prunes. But there it was sitting on the pantry shelf neglected for weeks...dates. Oh what to do, what to do??? Finally, Ina Garten had an idea (and it didn't involve chicken!) Date Nut Bread!

I made it for my mom, aunt and grandmother and they all loved it. I topped each slice with the cream cheese spread from my previous post. It would be a great gift bread for the holidays. It is chewy, moist and just plain good.

Orange Date Bread
adapted from Ina Garten 1 loaf
1 (80z). bag of dates, chopped

1/3 c. orange juice, freshly squeezed

4 T. unsalted butter
3/4 c. light brown sugar
1 egg
1 t. vanilla
Zest of 2 Navel Oranges
2 c. AP flour
2 t. baking powder
1/2 baking soda
1 t. cinnamon
1 t. nutmeg
1/4 t. ground cloves
1 t. salt
3/4 c. orange juice, freshly squeezed (used from zested oranges)
1 (2 oz.) bag of pecan pieces

• Butter, flour and line a loaf pan with parchment. Set oven to 350 degrees
  
• Combine dates and 1/3c. orange juice in bowl and set aside for 30 minutes. Toss occasionally.
• Cream butter and brown sugar on medium speed. Add egg, vanilla and orange zest and mix on low speed until combined.
• Sift flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
• With mixer on low, add flour mixture alternately with the orange juice, beating until just combined.
• Stir in dates with liquid and pecans.
• Pour into a loaf pan and smooth out top. Bake for 50-60 minutes

Serve with Orange Cream Cheese Spread

An Interview With My Blogger Mommy

I've always had a great passion for food. I love the warm, sweet and inviting smell of melting chocolate. I loved noshing on holiday confections my grandmother delicately created. And it just doesn't seem like Christmas if our table is not graced with a dinner of ham, chicken and dumplin's (yes, I said dumplin'), black eye peas and pea salad. I enjoy talking about food just as much as eating it, hence the B-4-B blog, an outlet for this stay-at-home-mom to express her inner-foodie.

I was quite fortunate to come across the Adopt A Blogger Event via Dine & Dish. Wow, there are so many people out there passionate about food and what a great tool to share and learn from one another. Being that my food blog has been running for 6 months, I was considered a "newbie" and was matched with Bunny from Bunny's Warm Oven. Bunny, my blogger mommy had adopted me and how lucky am I!

She has a beautiful blog, delectable recipes and a shared passion of baking. I know I'll learn a lot from her. If you've never visited her blog, I urge you to do so. Please enjoy the following interview featuring Bunny! Do any of you share common interests?

Do you have a favorite cookbook?

As a matter of fact I just bought 2 new cookbooks this week....Martha's Cookies and Martha's Cupcakes. I love both of these cookbooks!! I've seen so many wonderful recipes in them that it just makes me want to run to the kitchen and bake!!

What would people be surprised to find in your kitchen?

Boy this is a hard one, I have a measuring tape in my kitchen gadget drawer. I swiped from my hubby! I am seriously measurement impaired! If a recipe says something has to be this long and this wide I have to measure it, eyeballing something just doesn't work for me.

Name three things you always have on hand in your refrigerator or pantry.

There are three things that you will always find in my fridge...cream cheese, I wait till it goes on sale at 10 pkgs for 10.00 and stock up. Butter is a must, and sour cream would be the third. With these three items in the fridge I'm good to go for baking!

Do you have a favorite comfort food?

My favorite comfort food would be anything made with cinnamon and apples. I love the combination, just the wonderful aroma coming from the oven is comfort to me.

Where would your ultimate culinary destination be?

Believe it or not my ultimate culinary destination would be right here in the good ole US. I would head south, I LOVE southern food!! The biscuits the cobblers, cakes .....mmmmmm!!! I would love to sit at the hand of a southern baker and learn everything about southern cooking and baking.

What are you having for dinner tonight?

Because I have to be into work at 2pm today I'm making Ham and Green Beans in the crockpot so it'll be waiting for the kids and Sam when they're ready to eat. It's one of those meals they really like having. During the summer when the kids have no schedule to keep and Sam and I are working the crockpot is my best friend!

What is your favorite thing about blogging.

Sharing great recipes with people who are as excited about baking as I am! The whole reason for my blog was to share recipes and learn. I have learned so much about baking through other bloggers. The blogging community is wonderful group of people. The friendships I've formed are priceless to me. I look forward to sharing, learning and making new friends for the years to come.

Here is a tasty tease of a recipe using one of Bunny's staples, cream cheese. I'll post the bread early next week, so come back by and visit!

Cream Cheese Spread
adapted from Ina Garten

6 oz. whipped cream cheese
1/3 c. sugar
Zest of 2 oranges

1. Combine all ingredients until just combined.
2. Spread on Orange Date Bread (recipe featured next week)
   

Lime Pie with Gingersnap Crust

Pies are much like their makers-each have their own personality. One can be sweet and simple or rich and decadent. Others can be spicy and good or just plain ol' nutty.

Lime pie with gingersnap crust welcomes summer with it's bright, fresh and tangy filling. The crust will have you yearning for an early change of season with its warm autumnal spiciness. The recipe itself is simple, quick and can be made ahead and stored in the refrigerator. Eat it plain or serve it with sweetened whipped cream.

Bright and fresh, warm and inviting, the two create a flavor combination (or personality) as unique as any.

Lime Pie with Gingersnap Crust

Crust
1 1/2 c. gingersnap cookies crumbs
1/2 T. sugar
4 T. unsalted butter, melted

Filling
1/2 c. lime juice
1 can (14 oz.) sweetened condensed milk
2 egg yolks

1. Preheat oven to 325F
   
2. Combine cookie crumbs and sugar in a medium bowl. Add melted butter and combine until mixture resembles coarse sand or can hold its shape when squeezed together.
3. Press evenly into a glass pie plate and bake for 10 minutes. Allow to cool on rack. Increase oven temperature to 350F.
   
4. Meanwhile, mix lime juice, condensed milk and egg yolks until smooth.
5. Pour into cooled pie crust. Bake for 15 minutes. Allow to cool on rack.
6. Transfer to a refrigerator and chill for at least 4 hours or overnight.