Easy Recipe Helps Fill Son’s Sick Day

Son has a bit of a cold, and his nose is way too overactive to permit school attendance.  That left us looking for things to keep us happy and occupied in between breathing treatments.

Alison at This Wasn’t In The Plan posted a link to a fun recipe for Cheddar Cobwebs last week, and this was a perfect activity for us to tackle today.  This is seriously one of the easiest recipes I’ve ever prepared, making it something that Son could do all by himself.  Which I’ll let him do next time (except for some of the cheese grating when the pieces get small).

I doubled the recipe and modified it a little.  I combined cheddar and an Italian cheese blend, and I’ll tell you that the really small shreds didn’t do as well as the larger.  I also substituted garlic powder for paprika, as I don’t have any paprika in the house.

Also, instead of transferring them to a cooling plate I just slid the baking paper off the cookie sheet, slipped the spatula underneath to make sure they weren’t sticking and set them on the counter to cool.  Since I made a double batch I knew I’d have leftovers to store, and this made it easier.

And they’re not just a Halloween recipe.  You could also call them White Cheddar Snowflakes, or Blue Cheese Stars and Stripes,  Queen Anne’s Lace

To me they were yummiest when still slightly warm.  They make a great snack, but I also think they’d be terrific on a cold day, as a complement to tomato soup.

Let your imagination take you where it may.

Cheddar Cobwebs

Cheddar Cobwebs - Martha's, not mine

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Why I wish I owned an ice cream churn…

I’m not a big ice cream connoussieur, despite our frequent trips to Carvel in the dead of winter. I’ve had peanut butter and chocolate ice cream before, but the peanut butter is more often as hard as peanut brittle, and I just don’t like crunchy ice cream.
I saw this photo and recipe posted over at Joy the Baker and it took all my self-control not to lick the screen. I’m shamelessly stealing it – but at least I’m linking to her…
Thanks to Joy the Baker

Thanks to Joy the Baker

Double Chocolate peanut Butter Ice Cream

  • 2 1/2 cups whole milk
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • pinch of salt
  • 3 Tablespoons cornstarch
  • 1/2 cup heavy cream
  • 3/4 cup semi sweet chocolate chips
  • 1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)

In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.

In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.

Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.

In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

Yum!

Please don’t take this as a hint to get me an ice cream churn for the holidays. I seriously do not need to have easy access to this stuff!

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