Alright, I finally did it. After owning my ice cream maker for almost 4 months, I have made the one and only mint chocolate chip. It is both of the boys favorite in this house, and probably a second favorite for me ( I do love chocolate peanut butter the most, shocking I know). I like making homemade ice cream it’s pretty fun, plus a great way to use up whipping cream, as if I am using it for another recipe we rarely use up the leftovers. Of the three ice creams I have made this one wins the best homemade ice cream prize for sure. It was delicious! I have a 1 1/2 quart ice cream machine, this recipe is the perfect size.
Recipe from Allrecipes
- 1 1/2 cups whipping cream
- 1 1/2 cups milk
- 3/4 cup sugar
- 3/4 tsp vanilla extract
- 3/4 tsp mint extract
- 1/4 tsp salt
- 2 drops green food coloring
- 3/4 cup mini chocolate chips
1. Mix together all ingredients except chocolate chips, pour into ice cream maker. Start. Set timer for 10 minutes. Add chocolate chips. Continue churning until finished (go according to your ice cream machine), place in freezer safe bowl, and freeze for 2 hours.
2. Eat and enjoy!
Yesterday I took the kids to The Keg for lunch. When we dine at the Keg it is usually in the evening, however my daughter had her immunization, and we let her pick what restaurant she wanted to go to for lunch. As we were sat I noticed there were no other kids in the restaurant. Also there were no other women. Just us and ever other table was filled with 2 men. Surrounded by tables of men on business lunches I was very thankful that I have such well-behaved children. They quietly ordered their lunches and we proceeded to have a lovely lunch for four. I tried the chicken club and spinach salad. I have had the spinach salad before lovely as always, the chicken club was good, I really liked the addition of avocado. My daughter ordered the BBQ grilled chicken, which came with roasted red peppers, asparagus and French fries so I was pleased with the addition of vegetables. The kids, they were pleased that the kids meals come with ice cream at the end. So for a quiet mid-week lunch meal, I think The Keg is the place to go!
Yummy! I am in love with this cake. We had good friends of ours over last night for dinner and this was dessert. It was great. They all decided that you couldn’t taste the root beer, I thought it had a malty after taste, we all agreed however that it was one very good chocolate cake, maybe even one of the best I have made. It was so moist, and went perfectly with vanilla ice cream. My new go to recipe for cake! The recipe comes from Michelle over at Brown Eyed Baker a great blog if you are in the mood for anything sweet, actually she has some pretty great savory recipes over there too, so go check her out! Thank you Michelle for this great recipe!
For the Root Beer Bundt Cake:
- 2 cups root beer (do not use diet root beer)
- 1 cup dark unsweetened cocoa powder
- ½ cup (4 ounces) unsalted butter, cut into 1-inch pieces
- 1¼ cups granulated sugar
- ½ cup dark brown sugar
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
For the Root Beer Fudge Frosting:
- 2 ounces dark chocolate, melted and cooled slightly
- ½ cup (4 ounces) unsalted butter, softened
- 1 teaspoon salt
- ¼ cup root beer
- 2/3 cup dark unsweetened cocoa powder
- 2½ cups powdered sugar
1. In medium-sized saucepan melt together the root beer, butter and cocoa powder. Stir until all butter has melted and mixture has combined. Pour into mixing bowl and let cool slightly.
2. Beat in both sugars and eggs.
3. Stir in the flour, baking soda and salt just until combined.
4. Pour into a greased bundt cake pan and bake at 325 degrees for 40 minutes. (mine took 45 minutes, check with toothpick to test for doneness).
5. Remove from oven and cool.
6. To make frosting, place softened butter in mixing bowl, beat together with remaining ingredients, adding icing sugar last 1/2 cup at a time. Frost cake.
7. Eat and Enjoy!