Three Day Challenge: Honey Lavender Ice Cream

Honey Lavender Ice Cream

Honey Lavender Ice Cream

Yesterday was the last day of my challenge and while it wasn’t entirely stress free it was fun and a pretty interesting experience.  First of all I have had an ice cream maker for about 5 years and have never actually used it. This was my chance! I was determined to conquer the ice cream hurdle and make Honey Lavender Ice Cream! I found this recipe by following KitchenAid on Instagram and knew I wanted to try it out. The recipe was posted on their blog and was easy to follow. Of course, I have yet to acquire my Tiffany Blue KitchenAid Stand Mixer yet, if anyone feels like contributing to it’s future purchase, feel free to contact me.

Moving along, so earlier in the day on Sunday I began to make the custard portion of the recipe. I had my heavy cream, whole milk, doterra lavender essential oil, honey and a lemon to zest. I brought everything to a simmer and then let it cook for 15 minutes off of the heat. Then I whisked the egg yolks and tempered them until the cream mixture was now in the bowl with the tempered eggs.  Everything went back in to the saucepan to thicken. I added the rest of the ingredients, about 12 drops of my lavender essential oil and got out my Wilton’s food coloring again to make it a light purple. Once it had thickened I strained it and put it over an ice bath constantly stirring to cool it down for about 15 minutes. Once that was done, I covered it and put it in the fridge for about 4 hours until I came home later in the day. I cleaned and washed my ice cream maker and had put the container in the freezer to freeze for later.

Here’s where it gets good! When I was ready to take the custard out of the fridge and went to grab the bowl and it slipped! My glass bowl full of purple custard slipped out of my hand, bounced on the bottom by the fruit drawers and a whole glop of custard flew out of the bowl and draped my door in purple goop….

I left the fridge door open and got out my ice cream maker container in the freezer and put it in the machine. Of course, making ice cream is more important than cleaning up so I continued to make my ice cream. It was my first attempt at ice cream and nothing was going to sideline me now and I was determined to make the best of it, continuing on like Julia! I started pouring or pushing the custard in to the ice cream maker.  I churned it for 20 minutes, adding some gold sprinkles to it and then poured it into the other frozen glass container and stuck it in the freezer. I pulled it out and ice cream it had become! Sababa!

Here are some photos of my wonderful, almost stress free final challenge. If you’re wondering, yes I did eventually clean up my fridge door and I let Rex lick the small dollop that fell to the floor. He apparently likes Lavender Ice Cream!

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So good you can eat it out of the container.

Gold, sparkly sprinkles make everything better.

Gold, sparkly sprinkles make everything better.

Bon Appetit!

Bon Appetit!

My Three Day Challenge has come to and end, I have de-stressed and relaxed a little more since the first challenge. I have made some fun and interesting recipes and learned that just because you have a set back while making something new it doesn’t have to stop you. Making food, cooking, baking, making candy, there’s always something that can go wrong, something that can potentially be stressful to your ‘schedule’ but you just need to choose to see it as a positive learning experience and pick that spoon up, or clean the fridge and get right back to what you were doing. Even if the final product doesn’t turn out the way I want it to, remember the not-so-banana-cream-pie, I won’t let it deter me or keep me from trying it again and getting it right. No excuses!

That’s all for now. Maybe I’ll challenge myself to another three day challenge again.

Bon Appétit!

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Three Day Challenge: Stress free Salt Water Taffy

Salt Water Taffy

Salt Water Taffy

As you know, yesterday I posted about Day One of my Three Day Challenge. Today I tackle Day Three but I’ll catch you up on Day Two. Saturday I conquered Salt Water Taffy!  As you can see from the photo above I made two flavors; Wild Orange and Cinnamon. The recipe was fairly easy, I recommend having a second person around to help with the stretching and pulling if you are making two flavors, but I’ll get to that in a bit.

Here’s where I found the recipe, and I was in love with the color to begin with, I think that’s what got my attention at first. A Tiffany Taffy, that’s what I’m calling it! I won’t post the recipe and instructions here because it’s a little on the dense side. Thankfully I asked my mom if she would help me make them.

First, we added the sugar and corn syrup and such in to the saucepan and let them melt together while stirring them. This is typical for candy making. We heated them to about 250, not 256 like the recipe says and I’m glad we did. If we had left them in the pan any longer than the candy would have been too hard to pull apart. Mom buttered two glass bowls and once the mixture hit 250 I poured half in one bowl and half in another. I used Wilton’s food coloring since I had some from when I made my rainbow cake. I used orange and pink for my Wild Orange and Cinnamon flavors. I used my doterra essential oils to flavor the taffy and just added 3 drops each since I didn’t want the flavor to be too overpowering. Looking back, another drop or two would have been ok.

After coloring and flavoring each mixture, Mom and I scooped the mixtures out turning them over in the bowl to simultaneously cool them and help pull them. After about 10 minutes of this I was able to butter my hands and pull out the taffy and start pulling them.

Pulling the taffy.

Pulling the taffy.

This was the fun, stress relieving part. It so much fun to just have this candy in your hands and pull it apart and bring it back again. We each pulled and stretched our taffy for about 20 minutes each so it’s a really great stress reliever. I even said so as we were doing this. Once the taffy became harder to pull and wasn’t translucent it was ready to be cut. I sort of rolled it out with my hands and into a long rounded circle like a snake and cut it up ready for wrapping!

They were not too difficult to make, tasty and very much taffy! Sababa! My next and final challenge is Lavender Honey Ice Cream!

Bon Appétit!

Ready for cutting.

Ready for cutting.

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Pieces of pretty taffy!

Pretty Taffy

Pretty Taffy

My Taffy, the final product

My Taffy, the final product

Three Day Challenge of de-stressing and new recipes.

Turkish Chickpea Cookies

Turkish Chickpea Cookies

With everything going on in life that stresses me out and makes me feel like I’m not doing what I should be, I was given a three day plan to de-stress. I then gave myself a three challenge, and what helps me to unwind and let go of the stresses in my life; running and trying new recipes.

Day One was Friday and seeing a Chickpea Flour Cookie recipe on Pinterest was my first challenge. I already had the chickpea flour from another recipe and the rest of the ingredients. I did not have whole wheat flour so I subbed regular all-purpose flour.  As I was making the cookie dough I did notice that the amount of liquid was not enough to create an actual dough so I had to add probably about 3-4 tablespoons of water to get it to a dough consistency. I took about a tablespoon of dough and rolled them in to balls.  Here’s where it became fun and I just let my mind wander and let go of everything as I dipped each cookie in to lightly whisked egg whites and then in to either powdered sugar, cocoa poster and chia seeds. You can see below what they look like post-dipping and pre-baked.

Chickpea dough cookies

Chickpea dough cookies

After dipping and coating the cookies I placed them in the fridge to chill out for an hour and then in to the oven they went for 10-12 minutes at 350 degrees. The cookies weren’t that sweet even though they have powdered sugar in them. The best one’s were the powdered sugar and cocoa ones. I think the next time I try these I’ll add more sugar, maybe some honey and see how that works out. Overall this was a good day, I was able to unwind while making the cookies and had dessert all in one!

Baked

Baked

Today’s challenge will be posted later, my assignment: saltwater taffy!

Bon Appétit!