Does anyone else think of the "Tiiiiiiin...Roof!  Rusted." line from "Love Shack" when you see this ice cream at the store?  Just me?  Oh well.

When it comes to ice cream at home, we usually have a stash of Ben & Jerry's or Haagen-Dazs pints in the freezer.  This past year, however, I've been trying to keep the food bill down, so I started buying Turkey Hill's Tin Roof Sundae ice cream for our occasional dessert treat.  It's not B&J's Chocolate Fudge Brownie, but it's actually quite good...with a nice ribbon of fudge and a hit of salty from the peanuts.

After the roaring success of my Coffee Ice Cream, I bought myself a copy of "The Perfect Scoop" by David Lebovitz to continue with my ice cream adventures.  I never would have thought to make homemade Tin Roof ice cream, but there it was!  I couldn't resist...

Honestly, I think this is one of my favorite things EVER to be featured on Suzy's Goodies.  Incredibly smooth and creamy with the perfect mix of rich fudge and salty peanuts.  JD said I out-did myself.  I must agree.  I'm also going to add the fudge ripple to almost anything that comes out of my ice cream maker...if I don't guzzle it straight first.

Tin Roof Sundae Ice Cream
adapted from The Perfect Scoop

Custard:
3/4 cup whole milk
3/4 cup sugar
pinch of salt
1/2 tablespoon vanilla bean paste
1 1/2 cups heavy cream
4 large egg yolks
1/4 teaspoon vanilla extract

Fudge Ripple:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract

Chocolate-Covered Peanuts:
4 ounces bittersweet chocolate, chopped
1 cup roasted, lightly salted peanuts

Make Custard:  Combine the milk, sugar, salt and 1/2 cup of the cream in a medium saucepan.  Cook over medium heat, stirring, until hot and steamy but not boiling.  Add the vanilla bean paste, stir and remove from heat.  Cover, and let steep for 30 minutes.

Place remaining cup of cream in medium bowl set in an ice water bath.  Beat egg yolks in another bowl.  Return the saucepan to medium heat and again cook, stirring, until hot and steamy.  Slowly pour hot milk mixture into egg yolks, whisking constantly so the eggs do not scramble.  Pour egg yolk/milk mixture back into the saucepan and cook, stirring constantly, until custard thickens and coats the back of a spatula (run your finger across the spatula and it should leave a clear path).  Pour custard through a fine-mesh strainer into the bowl of cream and stir until cool.  Stir in vanilla extract.  Chill, tightly covered, in fridge until very cold.

Make Fudge Ripple:  Combine sugar, corn syrup, water, and cocoa powder in small saucepan.  Cook over medium heat, whisking constantly, until it starts to boil.  Keep at a low boil, whisking, for 1 minute.  Remove from heat and stir in vanilla extract.  Let cool, then cover and chill in fridge until very cold.

Make Chocolate-Covered Peanuts:  Line dinner plate with plastic wrap.  Place chocolate in dry microwave-safe bowl.  Heat chocolate in microwave, stirring every 15-30 seconds, until melted.  Add peanuts and stir until evenly coated.  Pour onto plastic-lined plate and spread out in an even layer.  Chill in fridge until cool, then break into bite-sized pieces.

Make the ice cream:  Churn custard in your ice cream maker according to manufacturer's instructions.  When finished, fold in chocolate-covered peanuts.  Layer ice cream in storage container with spoonfuls of the fudge ripple (you probably won't use it all).  Don't stir or you won't get the "ribbon" effect.  Cover tightly and freeze until firm.  

This is one of those occasions where the third time was indeed the charm.  I finally got around to buying myself an ice cream maker a month or two ago, and I've been searching for the perfect coffee ice cream recipe ever since.  First batch - icy texture and odd after-taste.  Second batch - better texture, but not great, and too many coffee grounds in the mix.  Third batch - pure bliss.  Perfectly creamy with an assertive coffee flavor.  Yum.  JD even compared it to Haagen Dazs.  This was my appetizer before dinner the other night and I was in heaven.

My next batch, I think I'm going to add chopped dark chocolate in the last 5 minutes of churning.  Or maybe chocolate-covered chopped espresso beans!

Coffee Ice Cream
adapted from The Perfect Scoop (thanks to SimplyRecipes for featuring it on their blog!)

1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks, beaten
1/4 teaspoon vanilla
1/4 teaspoon finely ground coffee

In saucepan, heat milk, sugar, coffee beans, salt, and 1/2 cup of the cream over medium heat.  Cook until hot and steamy but not boiling.  Remove from heat, cover, and let steep for one hour.

Pur remaining 1 cup cream in bowl set in larger bowl filled with ice.  Set aside.

Return saucepan to medium heat and again cook until hot and steamy.  Slowly add the hot milk/coffee mixture to the beaten egg yolks, whisking constantly so the eggs don't scramble.  Pour everything back into the saucepan.

Cook, stirring constantly, over medium heat, until thickened and the custard coats the back of a wooden spoon (you should be able to run your finger through it and leave a clear path on the spoon).  This will take 5-10 minutes.

Pour custard through fine mesh strainer into bowl of cream.  Press on the coffee beans with a wooden spoon to get as much of the liquid as possible.  Add the vanilla and ground coffee and stir until cool.  Chill, tightly covered, in the fridge until nice and cold.

Churn in your ice cream maker according to the manufacturer's instructions.  Transfer ice cream to freezer-safe container, place a piece of parchment paper or plastic wrap on the surface of the ice cream, cover tightly, and freeze until firm.

I've been obsessed with dried cranberries lately...a bowl of them mixed with almonds is a perfect snack.  And actually good for you!  I try to tell myself that healthy snacks like that totally cancel out the rest of my normal diet of french fries, peanut butter cookies, and butter-laden treats like this Cranberry-Orange Bread.  With boozy glaze.

This is more of a pound cake than a bread.  Moist, dense and rich.  The tart cranberries perfectly offset the sweet orange and Grand Marnier glaze. 

Cranberry Orange Bread with Grand Marnier Glaze
adapted from MyRecipes.com

1 1/2 cups (3 sticks) butter, softened
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tablespoons grated orange zest
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries
2 cups powdered sugar
7-8 tablespoons Grand Marnier

Preheat oven to 330 degrees.  (I know, weird, right?  I don't think I've ever set an oven to that temperature before.  Whatever, it worked.)  Grease 2 loaf pans.

Beat butter and sugar until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating well after each one.  Add orange juice, sour cream, orange zest and vanilla and mix well.

Add flour, baking powder, salt and dried cranberries.  Stir until combined; don't overmix.

Divide batter evenly into the greased loaf pans.  Bake 65-75 minutes, or until skewer inserted into loaves comes out clean.

While loaves are baking, whisk together powdered sugar and Grand Marnier until smooth and pourable.  If too thick, add more Grand Marnier or orange juice.  If too thin, add more powdered sugar.  Set aside.

Let loaves cool in pans 10 minutes, then turn out onto rack placed over a baking sheet.  Poke holes all over top surface of loaves with a long skewer.  Pour glaze over loaves.  Let cool completely before slicing.

Growing up, didn't you hate it when your favorite TV show cheated you with a "clip show" episode?  I haven't seen a "clip show" in quite awhile...do TV shows still do them?

The memory of clip show episodes came to me when writing this post.  I know it's a total cheat, but I wanted to post SOMETHING before the big game...(1) to confirm that my blog still works and (2) to hopefully get my creativity going again.  Fingers crossed this actually works!

Here's some of my favorites that would be perfect for a Super Bowl party...

Appetizers

Pretzel-Wrapped Sausage Bites

Spicy-Sweet Wings

JD's Chex Mix

Caramel Popcorn

Main Dishes

Dinner on the Grill

Slow-Cooker Pulled Pork (sorry no picture for this one)

Yankee Chili

Lasagna

Desserts

Fudge Brownies

Chocolate Toffee Bars

Peanut Butter Cookies

Cocktails

Classic Margarita

Tequila in the Tropics

Enjoy your Super Bowl Sunday!

Sometimes you just want something indulgent.  Chocolate, butter, toffee, butter, shortbread, butter...I think it's safe to call these bars indulgent.  Three layers of goodness to satisfy any craving.  Make these and you will find yourself with lots of new friends.  Or enemies, if you decide to eat them all yourself.

Chocolate Toffee Bars
adapted from Cookies and Cups

Crust:
1/2 cup (1 stick) butter, melted
1 1/2 cups crushed shortbread cookies (I used LornaDoone cookies)
3/4 cup toffee bits (my store was out, so I used chopped up Heath bars)

Middle Layer:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 can (14 oz) sweetened condensed milk
1 tablespoon butter

Top Layer:
1 cup (2 sticks) butter, room temperature
1/2 cup white sugar
1 cup (packed) light brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup toffee bits

Preheat oven to 350 degrees.

To make the crust, combine melted butter, shortbread cookie crumbs and 3/4 cup toffee bits in a 9" x 13" pan.  Press evenly into the bottom of the pan.  Bake crust for 10 minutes, then remove from oven and let cool on a wire rack.

While the crust is baking, make the top layer:  Beat butter and sugars until smooth.  Add eggs and vanilla and beat until light and fluffy.  Add flour, salt and baking soda and stir until just combined.  Stir in 1 cup chocolate chips and and 1 cup toffee bits.  Set aside.

Now make the middle layer:  Combine chocolate chips, peanut butter chips, sweetened condensed milk, and butter in a saucepan.  Heat over low heat until melted, stirring frequently.

Pour the middle layer over the crust and spread evenly.  Drop spoonfuls of the top layer evenly over the top.

Bake 25-30 minutes, or until top layer is set.  Let cool completely before cutting into squares.

Sick of winter?  Tired of cold and ice?  Ready to pack away your coats and sweaters?

This cake won't move the calendar, but it will definitely bring thoughts of summer to you.  Lemony and refreshing, moist and buttery.  Close your eyes while you eat it and dream of green grass, warm sun, and bringing this cake to a cookout.

Lemon Pound Cake
adapted from Cook's Illustrated

Cake:
2 sticks (1 cup) butter, plus more for greasing the pan
1 1/2 cups cake flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
2 tablespoons grated lemon zest
2 teaspoons fresh lemon juice
4 eggs
1 1/2 teaspoons vanilla

Glaze:
1/2 cup sugar
1/4 fresh lemon juice

Preheat oven to 350 degrees.  Grease 9"x5" loaf pan with butter and dust with flour.

In medium bowl, combine cake flour, baking powder and salt.

Melt butter in microwave or in saucepan over medium heat.  Whisk to reincorporate any milk solids.

Put sugar and lemon zest in food processor and process in five 1-second pulses.  Add lemon juice, eggs, vanilla and process 5 seconds or until combined.

With machine running, pour butter through food tube in a steady stream until combined.  Pour mixture into a large bowl.

In three intervals, sift dry ingredients over egg mixture, gently whisking after each addition just until combined.

Pour batter into prepared pan and bake for 15 minutes.  Reduce heat to 325 degrees and bake for an additional 35-40 minutes, or until golden brown and tester inserted in center comes out clean.  Set pan on wire rack to cool for 10 minutes.

While cake is cooling in the pan, make the glaze:  Heat sugar and lemon juice in small saucepan and bring to a boil, stirring occasionally.  Reduce heat to low and simmer 2 minutes.

Turn out cake from pan onto wire rack set in a sheet pan (to catch drips).  Use a toothpick to gently poke holes all over the surfaces of the top, sides, and bottom of cake.  Carefully turn cake upside down and brush with 1/3 of the glaze.  Turn cake right side up and brush remaining glaze on all sides and top of cake.  Let cool completely before slicing.

While searching for a chocolate dessert recipe for the holidays, this one caught my eye.  I had never thought of making homemade pudding before...how good could pudding be?  Would it be worth the effort?

In a word, yes.  In several words, OH MY GOD yes.

JD and his mom are not fans of dark chocolate, so I was the only one partaking on Christmas Day.  I took one spoonful and nearly lost my mind.  JD and his mom started looking at me strangely, until finally JD asked if they should leave the room so I could be alone with the pudding.  Ha ha.  Maybe.

Seriously, this is so rich, so creamy, so smooth, it is pure sin in a bowl.

Bittersweet Chocolate Pudding
adapted from MyRecipes.com

4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
1 cup whole milk
1 cup heavy cream
9 ounces bittersweet chocolate, roughly chopped (I used Ghiradelli)

And for the whipped cream:
1/2 cup heavy cream
2 teaspoons sugar
1/4 teaspoon vanilla

In a large bowl, whisk together the egg yolks with the sugar and salt and beat until well blended.

Heat milk and 1 cup heavy cream in medium saucepan over medium heat until hot.

Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.  Again, make sure you do this gradually, and keep whisking!  You don't want the yolks to scramble on you.

Pour mixture back into saucepan, and heat over medium-low heat, stirring constantly.  I used a heat-proof silicone spatula.  Cook until thickened and coats the back of a spoon and reaches around 180 degrees.  The recipe says this should take 5 minutes, but for me tThis took me about 10 minutes.

Remove saucepan from heat and add chopped chocolate.  Let sit for 10 minutes to let the chocolate melt.

Whisk mixture until smooth.  Pour into bowl and put a piece of plastic wrap on the surface of the pudding so you don't get pudding skin...ewwww.  Chill at least 3 hours.

When ready to serve, make the whipped cream:

Beat 1/2 cup heavy cream with 2 teaspoons sugar and vanilla until soft peaks form.  Serve with the pudding.

This turned out thicker than most pudding I am used to...don't know if that's how homemade pudding is, or if maybe I cooked it too long.  Didn't matter.  I'll make this again in a heartbeat.

I like these better than rolled gingerbread.  No gicky-sweet icing to get in the way of the rich ginger and molasses.  These are so good...warm and spicy and chewy.  I had never used crystallized ginger before this, but it definitely gives these cookies a nice kick.

Double Ginger Crackles
adapted from Fine Cooking

 2 1/4 cups flour
2 3/4 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter, at room temperature
1 1/2 cups sugar
1 egg, at room temperature
1/4 cup molasses
3 tablespoons finely chopped crystallized ginger

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Combine flour, ground ginger, baking soda and salt in large bowl and whisk together.

In mixer, beat butter with 1 cup sugar until light and fluffy.  Add egg, molasses and crystallized ginger and beat.  Add the flour mixture and stir just until combined.

Put remaining 1/2 cup sugar in a shallow bowl.  Form dough into 1" balls and roll in sugar.  Place on baking sheets 2" apart.

Bake 12-14 minutes, or until lightly browned and slightly puffed.  Cookies should still be soft and a bit wet inside.

Let cookies cool on baking sheet for 5 miniutes, then remove to wire rack.

Super simple goodies entry today!  And it's so pretty!

White Chocolate Holiday Bark
adapted from Delicious Dishings

4 4-ounce white chocolate bars (I used Ghiradelli)
1/2 cup pistachios
1/2 cup dried cranberries

Line a baking sheet with parchment paper.

Break up chocolate into pieces and put in microwave-safe bowl.  Heat in microwave, stirring every 15 seconds, until melted and smooth.

Stir in pistachios and dried cranberries.  Pour onto baking sheet, spread out evenly, and let cool.  Break into pieces.

I've never been a fan of sugar cookies.  They are usually too dry and crumbly and more sweet than flavorful.  So I was intrigued when I saw this recipe in November's issue of Cook's Illustrated.  If anyone could come up with a good sugar cookie recipe, it's Cook's Illustrated, right?

Damn, these are good.  Chewy and buttery and not too sweet.  Yum.

Chewy Sugar Cookies
adapted from Cook's Illustrated

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 ounces cream cheese, cut into 8 pieces
6 tablespoons butter, melted and still warm
1/3 cup vegetable oil
1 egg
1 tablespoon milk
2 teaspoons vanilla
1/3 cup sugar

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Whisk together the flour, baking soda, baking powder, and salt in bowl.

In separate bowl, whisk the 1 1/2 cups sugar, cream cheese, and melted butter until combined.  There will be lumps of cream cheese, but don't worry about them.

Add oil and whisk until combined.  Add egg, milk, and vanilla and whisk until smooth.

Add flour mixture and stir, using rubber spatula, until combined and soft dough forms.  It will be softer than most cookie doughs.

Pour 1/3 cup sugar in shallow bowl.

Roll dough into balls, using 2 tablespoons of dough for each ball.  Carefully roll balls in sugar and place on cookie sheet.

Flatten each ball into 2" rounds with bottom of drinking glass.  Sprinkle each with a little sugar.

Bake for 11-13 minutes, rotating sheet after 7 minutes.  Edges should just be starting to brown.  Let cool on baking sheet for 5 minutes, then remove and cool on rack.