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Numma Numma

Numma Numma

It seems we are finally back in our post holiday groove, ie: we are being productive, getting sleep and everyone is healthy again. The Christmas season is wonderful but really busy too. Over commitments, late bedtimes, and sugar overload is also apart of the magic which can make times challenging with little ones! We had a wonderful Christmas morning with the kids and after opening all the loot, the most popular Christmas gift, even with the kids, was the Kitchen Aid ice cream maker attachment. Unfortunately any type of decently priced / decently tasting ice cream does not come in a recyclable container. We did find a few companies excited about a zero waste concept allowing us to bring in our own jar or providing a glass jar but we wanted to venture out and try ice cream making ourselves. I set out into a black hole of Pinterest searching to find a tasty few ingredient ice cream and boy oh boy I am in love! I found the perfect recipe from Barefoot In the Kitchen.  which was inspired by My Tiny Oven. Of course I adapted it to fit the ingredients I had on hand and ended up replacing the sugar with maple syrup and oooooooo nelly it was seriously freaking delicious. I highly recommend making it if you have a maker or if you've been toying with the idea of purchasing the Kitchen Aid Attachment but you don't want to commit … it’s worth it. It’s easy, fast and takes minimal planning to have it ready. It also doesn't taste like store bought ice cream, it's better! 

Chocolate Peanut Butter Ice Cream
Yield: (6) 1/2 cup servings

1 cup Whipping Cream
1 cup 2% or 3% milk
1/4 cup maple syrup
1/4 cup unsweetened Dutch process cocoa powder
1/8 teaspoon salt
5 tablespoons of peanut butter
Optional: 1 cup mini chocolate chips or peanut butter cups, roughly chopped.

Get a big ol pot and add the cream, milk, syrup, cocoa powder and salt. Now i'm sure this process is suppose to take a little bit long but crank that heat and whisk like mad. Everything is going to foam up on your eventually... you'll be mixing and think... is this the foaming up process? and trust me... you'll know. Once it has foamed up turn off the heat and add the peanut butter and stir until melted. Put in a container and have it completely cooled in the fridge (8 hours up to 2 days). If you plan on making it the next day now is the time to put your ice cream maker bowl in the freezer for at least 15 hours. Follow your ice cream maker instructions and add your chocolate cream mixture, watch it turn to ice cream and add any optional ingredients about 2 mins before it's done. I feel you could eat it right then and there but it would be quite soft you can put it back in the freezer to freeze up a bit and be the consistency of hard ice cream. 

Enjoy! 

Mama Sas

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