Chocolate ice cream with chocolate mint chips

Sometimes an ill fated dish ends up turning into a stroke of brilliance! Kitchen mistakes happen to us all, the Kitchen Witch is no exception!! The other night I made a batch of chocolate pudding however I didn't do it right. I realized that I was running low on cornstarch and didn't use as much as I should have.

No problem, the Witch thinks, I'll just add a few egg yolks - that ought to thicken it right up, like a custard. Great idea in theory, however in this practice it just didn't happen. It was still too thin and NOT pudding like in consistency.

No problem, the Witch thinks again, it needs to cool off anyway and it will thicken up as it cools, right? The husband and I each ate a mug full and agreed it was good but not thick enough to be a pudding. It was more like melted ice cream.

Thats when it hit me. Ice cream. That's just milk, egg yolks, sugar, flavors and cream. This thin pudding was pretty much that, minus the cream. What it lacked in cream (richness and thickness) was mostly made up for by the cornstarch and cooking. This failed pudding was really just a chocolate ice cream base waiting to be frozen. It might even be a lower calorie, certainly lower in fat, than traditional store bought ice cream. How can that be bad?


Lucky for this Kitchen Witch I have a fully equipped kitchen including a counter top ice cream maker. I scored this thing off QVC years ago for next to nothing. I keep the frozen cylinder in my deep freeze so its ready to make a batch of ice cream anytime I am. If you don't have a table top ice cream machine you can use an old fashioned ice cream churn, with ice and rock salt. Sorry, I've got nothin' better to offer :-(

The recipe is proving slightly difficult to pin down because when I made this it was supposed to be pudding. And 2 of the 6 cups got consumed as such. So I'll post the recipe based on 6 cups of ice cream base, however most ice cream machines can handle about 4 cups max. The nutritional info is based on the full recipe being frozen and dished out into 1/2 cup portions.

Chocolate mint chocolate chip ice cream
makes 12 1/2 (half) cup servings
6 1/2 c milk
3/4 c sugar
1/2 c cocoa powder
1 t vanilla
3 T corn starch
2 egg yolks
1 c mint and dark chocolate chips, melted (these were a limited time holiday thing, if you don't have them you can use plain chocolate chips & add 1 t peppermint extract to the ice cream base before freezing)

Mix the cocoa powder, sugar and corn starch together in a large heavy bottom pan. Add the milk. Whisk well to incorporate, it will be very foamy but that will subside as it heats up.

Cook over medium heat until it boils, stirring well to avoid scorching. Bring to a full rolling boil and cook for 2 minutes.

Whisk the egg yolks. Add 1/2 c of the hot chocolate mixture, whisk well. Slowly drizzle the egg chocolate mixture into the ice cream base, whisking very well. Cook 2 minutes longer.

Remove from heat and add vanilla. Pour into a large bowl and place plastic wrap over the top to prevent a skin from forming. Allow to cool fully before putting into the ice cream machine.

Once ice cream base is fully chilled pour into an ice cream machine. Melt the chocolate chips in the microwave, using 30 second bursts and stirring very well between heatings.



Once ice cream is thick and frozen remove from frozen cylinder and put into a medium sized bowl. Drizzle 1/2 the melted chocolate over the ice cream, stir it well to break up the chocolate, causing 'chips'. Repeat this until the melted chocolate is fully incorporated into the ice cream.



Freeze ice cream a minimum of 2 hours before serving. Lasts up to 7 days in the freezer well covered, however chances are good it won't last more than 2 nights in the Kitchen Witches household.



Nutrition Facts
12 Servings
Amount Per Serving 1/2 cup
Calories 176.1
Total Fat 6.8 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.3 g
Cholesterol 32.1 mg
Sodium 36.8 mg
Potassium 108.8 mg
Total Carbohydrate 28.2 g
Dietary Fiber 2.0 g
Sugars 24.4 g
Protein 4.3 g

Pizza: Crust and sauce

When looking around the Kitchen Witch headquarters, better know as my kitchen, I discovered a LOT of things that I needed to use up, and quick! Let's take a look at the stellar ingredients I had to work with, shall we?

3/4 of a bag of cherry tomatoes that are just about past their prime. Skins, kinda wrinkly. Great. 1/4 c of Feta cheese in the fridge. A package of Canadian bacon in the freezer. A can of pineapple that's been living in my pantry for far too long. 5, yes 5, smoked sundried tomatoes. Wow. What an odd combination of ingredients, and they all need to be used up TODAY! This is going to take some serious Kitchen Witchcraft to make something edible out of this mess!

I started with the tomatoes. They could be roasted, concentrating their flavor and making peeling easier. What else do I have around here? Garlic, onion, herbs, all pantry staples. Sounds like pizza fixin's if you ask me! Pizza dough, I can make that. Cheese, toppings, check. Its pizza time!

This sauce is one of the better ones I've made. The husband declared it "The best pizza you've made, ever!" Looks like past their prime tomatoes made into a pizza sauce is a hit! This sauce is not saucy like most pizzas, rather its thick and paste like, more of a tomato pesto, which packed an awesome punch of tomato flavor. Crispy crust, generous toppings, yup, it was pizza success! And best of all, I used up a LOT of ingredients that could have otherwise ended up in the trash or compost pile. Brilliant!

Crust
2 1/4 c King Arthur Bread flour
1 1/4 t yeast (1/2 packet)
2 t white sugar
1 1/2 t kosher salt
1-2 T EVOO
1 + 1T c warm water

Proof yeast in small bowl with 1/4 c warm water and 1 t sugar. While yeast proofs mix flour, sugar and salt in the work bowl of your stand mixer. Once yeast is foamy add it to the flour mix along with EVOO and water. Mix with dough hook about 8 min or until you have a smooth tight ball of dough.

Coat dough ball with a drizzle of EVOO, toss around in bowl to coat ball completely and sides of bowl as well. Cover with plastic and set aside in a warm spot to rise. Allow to rise at least 30 min, but can go longer if you have time.

Spread dough out onto a pizza pan. Prick bottom of pizza with tines of a fork, this is called docking. Docking gives the steam a place to escape so the dough doesn't rise and puff there. This will give you less air bubbles on the surface of your pizza and a nice crispy crust.

Sauce
3/4 bag cherry tomatoes, halved
5 smoked sun dried tomatoes
1/2 can diced canned tomatoes, rinsed & drained
2 cloves garlic, smashed (to be removed later)
1 t dry Italian seasoning, divided
1 T onion, fine diced
2-3 T EVOO
S&P
crushed red pepper flakes

Heat oil in a small skillet. I have this super awesome 6 in cast iron skillet that's perfect for this. Add garlic to cold oil, heat on med until garlic is just barely browned on 1st side. Flip garlic, add 3/4 t italian seasoning and 2 dashes pepper flakes & sautee until garlic is golden on 2nd side. Strain off herbs, pepper flakes & garlic, reserve garlic.

Pour hot oil over diced sun dried tomatoes. Add 1/4 t italian seasoning and 1 dash pepper flakes, 2 pinches salt & a few grinds pepper. Stir well & allow to cool while tomatoes roast.

Halve tomatoes & place cut side down on a silpat or parchment paper lined sheet pan (for easy clean up). Roast at 400* for 20 min or until the juices start to brown & the skins are bubbled & browned. Remove skins, run knife thru pulp to puree it essentially.

Drain canned tomatoes. Rinse well with water, this helps remove can flavor. Grab handful (about 1/2 the can), squeeze well to remove most juice, run knife thru as well. Add tomatoes to sundried tomato oil infusion, stir very well. Season w/ S&P as needed.


Toppings (Hawaiian style)
Canadian bacon
1/2 red bell pepper, fine dice
1 T onion, fine dice
1 can pineapple, in own juice, drained well
2 c mozzarella cheese grated
1/4 c Asiago cheese, grated or can use Parmesean
1/4 c Feta cheese


To assemble pizza spread sauce over crust evenly


Top with cheeses and toppings.

Bake a 400* for about 20-30 min or until crust is golden and cheese has melted & started to brown. Please allow to cool for about 5 minutes before you slice & devour this pizza. This rest time allows the cheese to firm up again so your topppings don't just fall off your slice.

Holiday chocolate chocolate chip cookies

Chocolate cookies, yum. Chocolate chocolate chip cookies, really yum. Chocolate chocolate chip peppermint cookies, shut your mouth! Dark chocolate cookies, delicate minty flavor, creamy chips, could this BE more holiday?? Its seasonal baking at its finest.

Please note that the Kitchen Witch has a massive cookie problem, and holiday time is just an excuse to make an excessive amount of baked goodness, not to mention candies like homemade caramels, chocolate dipped pretzels and butter almond toffy. Enough confessions - on to the cookies!

Holiday chocolate chocolate chip cookies
2 sticks unsalted butter
1 c white sugar
1/2 c brown sugar
2 eggs
1 t vanilla
1 t peppermint extract
2 1/2 c AP flour
1 t baking soda
1 t salt
1/2 c cocoa **SEE NOTE
12 candy canes smashed, 1/2 c for cookies, remaining for topping
1 c chocolate chips




Cream butter. Add sugar, cream until light & fluffy. Add eggs, peppermint extract and vanilla, mix well.



Sift cocoa powder(s) with flour, salt & soda. Add dry ingredients in 3 installments, scraping down sides as you go. Add candy canes and chocolate chips, mix until evenly distributed.



Scoop with small cookie scoop, 1T approx, and top each with 1/4 t crushed candy canes.




Bake at 350* for 11 minutes. Allow to cool on sheet tray for 2 min before removing to cooling rack.



**Cocoa powder note: I use 1/4 c King Arthur Black Cocoa powder and 1/4 c standard cocoa powder in this recipe. The black cocoa really gives the cookies a deep dark color and intense chocolate flavor. Please take a look at the color difference, you can really see how intense the black cocoa is compared to the standard dutch process cocoa. Last I checked this wonderful ingredient was about $7 for a pound. I've had mine for about a year & its just now time to replenish my supply, and I use this stuff in everything that calls for cocoa powder. I highly recommend trying this if you like dark chocolate.

Peppermint shortbread cookies

Ever since the holiday season hit I've had a taste for crispy buttery shortbread with mint & chocolate. Sounds good, right? I searched all my favorite food blogs looking for a recipe that would meet my need, no avail. I searched my tried & true cookbooks, only to be left wanting more.

So what does a good Kitchen Witch do when she has a very craving and no recipe that fills the need? She casts her spell & comes up with one of her own, of course!

It just so happens that we got snow last weekend. Lots of snow. It also so happens that we spent the day at a close friends house, the same good friends who have mad love for the York Peppermint patty. Ah ha! Could this be the time that I make the cookies?? I have a willing test audience and the peppermint patties, festive weather, all signs pointed to YES so the cookies were a GO! And they were a big hit too!

With out further adieu I present to you Peppermint Shortbread cookies.

2 sticks butter room temp
1 c white sugar
1 egg
1 t vanilla
3.5 to 4 c flour
1 t baking soda
1/2 t salt
30 bite sized York Peppermint Patties, unwrapped (You'll want a few extra for the cook to munch on of course)
colored sugars for sprinkling, optional

cream the butter in a stand mixer. Add sugar & allow to beat until light & fluffy. Add egg & vanilla, mix until thick & creamy. Slowly add dry ingredients (sifted together) until you have a very thick dough. This should be like play dough, very stiff. Add more flour if yours isn't quite thick enough.

Scoop dough into 1T balls, flatten with bottom of cup dipped in sugar (to prevent sticking to cup). Place a peppermint patty in the center of each flattened round. With fingers push the sides of the cookie up around the patty, so the patty is nestled in the cookie dough.

Bake at 350* for 15 min. Sprinkle with colored sugars as soon as removed from oven. Allow to cool on tray for 2 min. then transfer to a cooling rack.