Biscoff Ice Cream

 Biscoff Ice Cream

3 c. heavy cream

1 1/4 c. whole milk

1 1/4 c. sugar

1 1/2 T. vanilla

16 Biscoff Cookies

3/4 c. Biscoff Cookie Butter

In a large bowl, combine heavy cream, whole milk, sugar and vanilla.  Stir until the sugar is dissolved.  Place in the refrigerator for at least 30 minutes.  Roughly chop 6 of the cookies and finely chop the other 10 cookies.  Set aside.

When the ice cream mixture is chilled, pour into a 2-quart canister ice cream maker.  Turn the ice cream machine on.  Allow ice cream to churn until almost completely set up.  With the ice cream maker still going, gradually add in the chopped cookies.  Let the ice cream churn until the cookies are mixed in.  While this is happening, warm the Biscoff Cookie butter in the microwave for 15 to 20 seconds.  Stir well.

Turn off the ice cream maker and remove the paddle.  Scoop 1/3 of the ice cream into a large freezer safe container.  Drizzle the warmed Biscoff butter over the ice cream.  Scoop another 1/3 of the ice cream into the container then drizzle another 1/3 of the cookie butter.  Repeat one more time with ice cream and cookie butter.  Place a piece of plastic wrap over the top of the ice cream then put the lid on the container and freeze for several hours.

   

Overnight Oats with Apples and Raisins

 Overnight Oats with Apples and Raisins

1 1/3 c. old-fashioned oats

1 c. almond milk

1 c. vanilla Greek yogurt

4 T. packed brown sugar

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 c. diced apple

4 T. raisins

Add the oats, milk, yogurt, brown sugar, cinnamon, salt, apple and raisins to a medium bowl.  Stir to combine.  Divide the oatmeal mixture evenly into 4 (1/2-pint) glass jars and cover with a tight-fitting lid.  Refrigerate for at least 8 hours.

If desired, when ready to eat, top each serving with 1 tablespoon chopped toasted pecans.

Peanut Butter Pie

 Peanut Butter Pie

For the crust:

1 box mini peanut butter cracker sandwiches (8.8 oz.), like Ritz Bits peanut butter

2 T. sugar

1/2 tsp. salt

1 stick unsalted butter

For the ganache:

1/2 c. heavy cream

1 T. light corn syrup

4 oz. semisweet chocolate

For the filling: 

2 3/4 c. heavy cream

3/4 c. powdered sugar

1 tsp. vanilla

8 oz. cream cheese

1 c. creamy peanut butter

8 mini peanut butter cups

1/2 c. salted dry roasted peanuts

Set the cream cheese out to bring it to room temperature.  Melt the 1 stick of butter for the crust.  Preheat the oven to 350 degrees with the rack in the middle position.

For the crust, process the crackers, sugar and salt in a food processor until fine.  Add the melted butter and pulse until combined.  Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 9 to 11 minutes.  Remove from the oven and cool completely on a wire rack.

For the ganache, chop the semi-sweet chocolate and place in a bowl while the crust bakes.  Then combine the heavy cream and the light corn syrup in a saucepan; bring to a boil. Pour the hot cream mixture over the top of the chopped chocolate.  Let sit for 5 minutes then whisk until smooth.  Reserve 1/4 cup of this mixture for the top of the pie.  Pour the remaining ganache over the bottom of the crust.  Refrigerate until set.

For the filling, whip the heavy cream in a stand mixer fitted with a whisk attachment on medium speed until thick.  Add 1/4 cup powdered sugar and the vanilla, increase the speed to medium-high and whip until stiff peaks form.  Transfer the whipped cream to a bowl, reserve 2 cups for the topping.

In the same mixing bowl, used to whip the cream, beat the cream cheese until soft.  Add the remaining 1/2 cup powdered sugar and the peanut butter, beating until combined.  Fold in one-third of the whipped cream until smooth, then fold in the remaining two-thirds whipped cream.  Spread this filling over the ganache, press plastic wrap over the surface.  Chill until fir, 4 hours or overnight.

Spread the reserve 2 cups whipped cream over the pie, top with drizzles of the remaining ganache, chopped peanut butter cups and chopped peanuts.

Eggs Benedict Casserole

 Eggs Benedict Casserole

6 English muffins

Butter to spread on the muffins

12 oz. Canadian bacon

8 large eggs

1 1/3 c. heavy cream

2/3 c. milk

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. dried mustard powder

1 c. shredded Monterey Jack cheese

For the Hollandaise Sauce:

4 egg yolks

1/2 c. cream

2 T. fresh lemon juice

1 tsp. Dijon mustard

1/8 tsp. cayenne pepper

Dash of salt

1/2 c. butter

Set out the butter to spread on the muffins so it softens.

Grease a 9” x 13” casserole dish with butter or non-stick spray.

Chop the Canadian bacon into 1 inch pieces.  Spread half of the Canadian bacon over the bottom of the casserole dish.  Split the English muffins with a fork.  Toast each half, spread with the soft butter then chop into 1 inch pieces.

Add half of the English muffin pieces to the casserole dish on top of the Canadian bacon.   Repeat the layers by using the remainder of the Canadian bacon topped by the remainder of the chopped English muffins.

In a large bowl, whisk together the 8 eggs, 1 1/3 cups cream, 2/3 cup milk, salt, pepper, onion powder, paprika and mustard powder.  Whisk until well mixed.  Pour the eggs mixture over the English muffins and Canadian bacon.  Sprinkle the cheese over the top.  Cover well with foil and refrigerate overnight or for at least 4 hours.

Remove the casserole from the refrigerator.  Then preheat the oven to 375 degrees.  Leave the foil on the casserole.  Bake at 375 degrees for 35 minutes.  Remove the foil and continue baking for 10 - 15 minutes longer until the center is set.

Make the hollandaise sauce:  Add the eggs yolks, 1/2 cup cream, lemon juice, Dijon mustard, cayenne pepper and salt to a blender.  Blend on high for at least 30 seconds. Melt 1/2 cup butter in the microwave until it is mostly melted but not all the way.  Stir until the last of the butter melts.  You don’t want to add it to the eggs if it is too hot, just melted and warm.  With the blender running, slowly add the butter into the small opening on the lid of your blender.  Keep blending until all the butter is added and the mixture looks smooth and creamy. 

To serve, cut the casserole into squares then drizzle the hollandaise sauce over the top of each portion.

Store any leftover casserole in an airtight container in the refrigerator for 4 or 5 days.

To reheat the hollandaise, set a container of it into a bowl of very hot water and stir until warmed.