If you’re from New England or at least Massachusetts you’ve probably been to Bickford’s at least once in your life for their breakfast all day and no trip to Bickford’s is complete without a Big (or more likely Baby) Apple a la mode! On their website they describe it simply “Our specialty. It takes a little longer, but is worth it!” I think that pretty much says it all.
I don’t like standard pancakes but, give me crepes or a Bickford’s Big Apple (German Pancake) and I am a happy girl! Basically the Big Apple is a thick pancake covered with cinnamon sugar apples and it’s just divine! Top it with your favorite vanilla ice cream and you have the best bad for you breakfast EVER!
I found this recipe online and half way through cooking it I realized it needed more brown sugar sprinkled on top so I added some more brown sugar and cinnamon to make it perfect. I would also change the cook temp to 400 instead of 425 and I did cook it a teeny bit longer than 15 minutes.
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
2 tablespoons butter, melted
2 medium apples, peeled, cored, and sliced
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
Pam (for coating pie pan) – I used a cake 9″ cake pan
Spray pie pan with Pam or other cooking spray.
Combine flour, milk, and eggs.
Pour melted margarine in 9-inch pie plate. Pour batter into pan.
Combine apple slices, brown sugar, and cinnamon. Place evenly over batting in pie pan.
Bake in 425 degree oven for 15 minutes.
Just about a month ago I thought I was back and life was going to slow down. I wasn’t exactly that lucky and life has continued to keep me busy. I have a few blog updates waiting in the wings, but you’ll have to wait my young jedi’s. Unlike some people *cough* April *cough* I don’t puke out my blog posts all at once.
Even though my google reader has officially stopped counting how many posts I still need to check out (Ya that’s right all I know is that it’s “1000+”) I’ve seen enough of the ice cream craze to motivate my bum to make some ice cream. I love making ice creams and sorbets. There are three main reasons
1. They’re fun and I’m in love with my ice cream maker
2. Ice cream is yummy
3. I don’t feel like I have to eat it all at once because unlike some sweets it actually freezes remarkably well
I was really craving black raspberry ice cream, but my local Trader Joe’s failed me the last week and there were no black raspberries to be found. It was already 8:30pm and I still hadn’t been home so the thought of searching all the grocery stores between where I was and home was just not my idea of a good time. One f my favorite things about black raspberry ice cream is it’s pretty color so I figured I would settle for blackberry ice cream. And before you say to yourself “Aren’t blackberries the same as black raspberries?” I’ll answer it for you, no, they’re not. Google tells me so. I don’t think I’ve ever had blackberry ice cream and even though it was a darker color it was still so delicious. Puddles snuck some while I was taking pictures and in less than 30 seconds she had gobbled down my three tiny scoops. Lucky for me there was more to go around!
I have quite a few ice cream books. I really want the Ice Cream Ireland one, but because I’m in the stupid US I can’t get it without paying like a bajillion dollars in shipping if I can even find somewhere to buy it from. Grumble Seriously though, their blog is amazing if you like ice cream. Everything I’ve made from their blog is delish! This recipe came from a random cookbook I picked up on the Border’s sale racks but it’s fab and there are lots of great recipes. Even better is the fact that a lot of the recipes have instructions to make the ice cream by hand without an ice cream maker.
PS neener neener CB I can make ice cream and yooouuu can’t … if you move to Boston I’ll share wink wink nudge nudge
Blackberry Ice Cream – The Ice Cream Book by: Joanna Farrow and Sara Lewis
5 cups blackberries
6 tbsp sugar
2 tbsp water
1 1/4 cups whipping cream
- Put the blackberries in a pan, cover with the sugar and water. Put a lid on it and let it simmer for about 5 minutes until they’re soft.
- Dump (ya dump that’s what I said) everything from the pan into a sieve and put it though until you’re just left with the nasty stuff you don’t want.
- Put ice cream in ice cream maker for about 10-15 minutes until it starts to firm up then slowly pour the whipping cream in.
- Let the ice cream maker do it’s thing and enjoy!
When I set out to make my CH cuppys I knew exactly what I wanted to do from day one. I wanted to make Slow Comfortable Screw Cuppys. I wanted to turn my favorite mixed drink into cuppys. The recipe for the drink is simple … equal parts sloe gin, southern comfort, vodka and orange juice. Notice how it works with the name. Anyway … it sounded like a great idea until I went to the liquor store last week. I got nips of southern comfort and vodka, but couldn’t find the sloe gin. I figured it was just me or that liquor store didn’t carry it so I sent G out Friday night. He actually asked at two different liquor stores and no one had it. wtf? Now what was I going to do?
On to plan B. Wait. I don’t have a plan B. Rut roh. Time to think of plan B. Then it hit me like a load of bricks after seeing CBs chocolate covered strawberries. Strawberries and Champagne. Hehe I had to outdo her strawberries.
I found a recipe for champagne cake on all recipes. Some people said it was a little dense, but others fixed it by using a little more champagne. The recipes that got the best reviews were ones that used a boxed mix and we all know how I feel about boxed mixes. I figured I would just have to give the champagne cake a shot and hope for the best. I have too much baking to do this weekend to have flops because I tried to wing it and make my own.
Originally I was going to fill my cuppys with strawberry and champagne sorbet, but after tasting the strawberries I was using for that I knew I wanted to make some filled with strawberries cooked in champagne and sugar. OMG delicious I could eat them all day long.For the frosting I went with a basic buttercream with chopped strawberries inside.
All in all they make one delicious cuppy. They were a teeny bit on the denser side, but once you put it all together they’re fantastic! You’ll see another post with the strawberries and champagne sorbet and you may even see some more cuppys filled with it, but that’s another post.
Champagne Cupcakes (adapted from allrecipes.com)
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 3/4 cup champagne (I used 1 cup)
- 6 egg whites
- Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
- In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. (I obviously put in cupcake pans … they took around 15 minutes to bake
Because I used a box of strawberries on sorbet and wanted to use some strawberries for the frosting and G only bought two boxes I didn’t make enough for all the cuppys. So I’m going to guess at the amount that would work for a whole batch. Basically the equal parts champagne and sugar are what matters. Just make sure there is enough liquid for all the strawberries to soak in
16 oz strawberries (aka 1 “box” or whatever you call those plastic thingies they’re in)
2 cups sugar
2 cups champagne
Chop up the strawberries into smallish bits
Put on stove and bring to a boil. Then turn the heat down and simmer for about 10 minutes until the strawberries are soft and tasty. Drain strawberries from the champagne juice and put them in your hollowed out cuppys.
1 cup shortening
1lb confectioners sugar sifted
approx 1/4 cup milk
approx 1/2 – 3/4 of a box of strawberries chopped
Mix sugar, shortening and milk. Then add in the strawberries. Make sure to mix on low once you add the strawberries so you don’t blend them into mush. Also not that the strawberries will add a little extra moisture so you may need to add in some extra confectioners sugar.
Good luck piping this stuff, you’ll need a huge tip and i was too lazy to cut a new bag that would fit my large coupler and large tip.
Did I miss something, or is it just me? Why are kumquats taking over my google reader? Today alone there have been 3 mentions of kumquats and in the last week or so we’re at about 10 kumquat posts.
Now I admit, the name is amazing. I could say it all day. Kumquat. Kumquat. Kumquat. You get the idea. But can someone please explain to me why these are so great? I just don’t get it.
I admit, I have only ever half-tried a kumquat, so I may not be a good judge, but I still don’t get it.
Strike that. Reverse it. <-does not make sense right here I know, but I’m in a Charlie and the Chocolate Factory mood
I’ve only tried them in a drink.
I was at the martini bar around the corner. I love this place, every drink is amazing and they actually use real fruit in their drinks. The poor bartenders get stuck mulling apples for apple martinis, but it’s worth it. Usually their concoctions are spot on delicious, but one time, I was a few martinis in and couldn’t stop saying kumquat so it appeared to be time to order a raspberry kumquat martini.
I don’t really know how to describe it other than to say it made what would have been a delicious martini taste “funny.” I have the palate of a 5 year old so I’m useless in describing it. It just tasted funny and that’s the best I can do.
So tell me, why does everyone seem to love kumquats? Should I give them another try?
For those of you that have no clue … wikipedia
The first snow of the year + Ice Cream = perfect combination. Right?
Ok, not in most people’s minds, but I’m not most people and when I stumbled upon the Ice Cream Party being hosted by Ice Cream Ireland in an effort to get bloggers to taste test their recipes for a cookbook they’re putting together I couldn’t resist. Who cares if there are light flurries falling from the sky.
A lot of people rave about The Perfect Scoop being THE ice cream book, but to be honest, only a few recipes left me drooling. Most left me feeling meh. If Ice Cream Ireland’s blog is any indicator of what the cookbook will be like then I’m in heaven. Take a look at their blog and if you’re not wiping the drool off your chin recipe after recipe … your crazy.
This was the perfect excuse to take my ice cream maker of out and make a delicious treat, the only problem was deciding which one to make. In the end I settled on the Raspberry Lime Sorbet, but I did have Greg get me everything I would need for the Cookies Ice Cream so, even though I may not make it in time for the round up, it will be made in the very near future and I will be visiting their blog on a regular basis when I’m in the mood to make myself a nice cool treat.
This recipe was great for a number of reasons. First and foremost it tasted AMAZING, it was perfect in every way. You’ll notice that as of right now there isn’t much of a picture of the final product. Ummm I kinda sorta couldn’t keep it on the spoon long enough to take a good picture and any attempt at plating it so it looked good was out of the question. I even dripped a little on my Canon 30D aka nice, expensive camera that doesn’t like ice cream quite as much as I do. I’ll be taking more pictures later, but my eating frenzy left it needing to be put in the freezer before it melted away. Since I plan on gobbling up every last drop I couldn’t risk letting it melt. So, you’ll just have to wait until later for a pretty picture of the final product.
The second and almost as important reason it was great is that it was really easy. Sure, there are a few steps, but a mere 4 ingredients and a short amount of time later you will be left with the most delicious treat ever. Not including the waiting/cooling time this recipe probably takes about 10-15 minutes of your time.
And, since reasons always need to come in sets of three. I present to you reason number three why this is a recipe everyone who likes raspberries and limes will love. It’s a guilt free dessert!! Yes, that’s right, I was able to enjoy my feeding frenzy without an ounce of guilt. With only 1 cup of sugar and the rest being made up of fresh fruit you really can’t do much better than this when you want a tasty treat to calm you sweet tooth.
On a sale of 1-5 I give this recipe a 10.
Raspberry Lime Sorbet
1 Cup Sugar
1 Cup Water
8 oz Fresh, Ripe Raspberries
Zest the 4 limes and add to a pan with the cup of sugar
Boil water and add 1 cup of boiling water to the sugar and lime zest mixture. Stir until the sugar has dissolved and let sit for 30 minutes.
Strain the lime zest and put it back in the pan. Add the raspberries and bring to a boil.
Remove from heat and wisk until the raspberries are broken up. Put in the refridgerator to cool. Once cool add the lime juice.
At this point I decided to put it all through the seive to get rid of the raspberry seeds and any tiny bits of the lime pulp.
Toss it in your ice cream maker and let it do it’s job.