In the Kitchen

Black Coffee Chocolate Chip Ice Cream

Homemade Ice Cream: Black Coffee Chocolate Chip

Ice cream, especially homemade ice cream, is one of my biggest weaknesses. I love the feel of cold sweet cream on my tongue. It is one indulgence I have a hard time giving up.  I could be a happy camper if it were the only thing available to eat, although I might be a bit plumper. It is likely the worst thing for you, loaded with sugar and dairy, but I simply cannot resist it. Lately, I have become fascinated with homemade ice cream.  This weekend I found a recipe I had to try; black coffee ice cream.

I love coffee and ice cream so why not make a batch up. I tweaked the recipe by adding mini chocolate chips for a little extra something too.

As I was whipping it up, my husband asked what I was making and then said that does not sound good at all, joking of course. I think it will make a delicious treat tomorrow night after a day of grilling out.


2 cups of half & half

6 tbsp instant espresso

2 tbsp Hershey’s Baking Cocoa

½ cup cane sugar

½ tsp pure vanilla extract



Place 1 cup half & half in a pan along with the espresso, cocoa, sugar and vanilla. Heat over low heat and whisk until everything has dissolved. Remove from heat and stir in the remaining cup of half & half. Let mixture cool in the refrigerator for 30 minutes, or longer if need be. Using an ice cream maker, churn according to the directions. While it’s churning, pour in ½ cup of mini chocolate chips. Place in freezer safe bowel, and freeze until mixture is no longer soft.

flourless chocolate cake

Flourless Chocolate Cake

We first tried going gluten free a few years back, and then last summer we made an earnest attempt to stick to it. I’ll admit it didn’t last. We like our bread a bit too much. I also love to bake and it’s a bit difficult to make baked goods with out flour. Some all-purpose gluten free mixes are decent, but you can’t count on cake or cookies to turn out well.

I discovered this flourless chocolate cake recipe a while ago. I was skeptical at first and decided to try it anyway.  Oh my goodness!  It turned out so dense and chocolaty.  Forget the fork, it was dense enough to eat in your hand like a cookie.

I have served this decadent dessert at dinner parties and have sent it into work with Kevin for office holiday parties. It’s always a hit.  I would suggest baking two of them, just so everyone gets a piece. The first time I made this it went so fast, Kevin didn’t get a piece. I had to make a second one the next day just for him.

Since Mother’s Day is this weekend, I think this would be a fabulous sweet treat to add to a brunch.

To make this Flourless Chocolate Cake you will need:


4 oz bittersweet chocolate

1 stick unsalted butter

¾ cup sugar

3 large eggs

½ cup unsweetened cocoa powder


  • Pre heat the oven to 375 degrees and butter an 8-inch round baking pan.
  • Line the bottom with parchment paper, and butter the paper.
  • Cut up the chocolate into small pieces. Melt the chocolate and butter in a double boiler over simmering water, stir until smooth.
  • Remove the top of double boiler from the heat, and whisk in the sugar.
  •  Add the eggs and whisk well.
  • Gently sift in the cocoa powder and whisk to combine.
  • Pour the batter into the baking pan and bake for 25 minutes, or until a thin crust is formed on the top.
  • Cool the cake for five minutes on a rack before inverting onto a serving plate.
  • Dust the top with confectioner’s sugar using a small strainer or a sugar shaker before serving.


peanut butter cheese cake parfaits

Peanut Butter Cheese Cake Parfaits

These peanut butter cheese cake parfaits are a twist on a peanut butter cheesecake recipe I found.  The original recipe looked incredibly easy to modify, making them perfect for a sweet treat.

If there’s two things that this house loves it’s peanut butter and cheesecake. (we had a cheesecake wedding cake)  This recipe combines both of these making it an a winner .

The best part is its only 5 ingredients.

You will need:

½ cup of creamy peanut butter

4 oz of cream cheese

½ cup cool whip

8 Biscoff cookies crushed.

1 ½ tbsp of sugar

In a mixing bowl, combine the peanut butter, sugar and cream cheese.  Fold in the cool whip until it’s well incorporated.

In small dessert cups, layer cookie crumbs, then peanut butter mixture, more crumbs and more peanut butter.  Cover the cups and freeze for up to an hour.  Serve chilled with a dollop of cool whip or fresh whipped cream.


edible cookie dough

Edible Cookie Dough

I admit it, I like raw chocolate chip cookie dough. I know, I know, it’s the worst thing in the world to eat raw. The eggs pose a salmonella threat, and there’s a risk of getting violently sick.  Still, sneaking a bite or two is always an inevitability when I make chocolate chip cookies.  So, imagine finding an eggless cookie dough recipe that is meant to be eaten raw and not baked.

At first I was excited and then rather skeptical. The only way to find out if the cookie dough was worth any effort was to try it. So, I set out last night to give it a shot. I was pleasantly surprised.

It’s a decent substitute for the regular cookie dough, despite a grainy texture.  The grainy texture wasn’t quite as noticeable after it was chilled for a bit.  Overall, it gets two thumbs up from me.

It’s fairly easy to whip up with only a handful of ingredients.

Edible Cookie Dough Recipe

You will need:

1 cup of flour

a pinch of salt

3/4 cup of brown sugar

1/4 cup of butter, softened

1/4 cup of milk

1/4 tsp of vanilla

1/2 cup of chocolate chips


Start by creaming the sugar and butter in a medium bowl with a hand mixer.  Then add in the vanilla and milk. Next, slowly add the flour and salt. Lastly, stir in the chocolate chips.

Store in an air tight container in the refrigerator.

Enjoy with a spoon.

This would be a perfect treat for girls night in, or a kids sleep over.  Heck, I would keep it on hand for that sweet treat craving.

The next time I make it, I may try adding unsweet cocoa to it to give it a little more chocolaty goodness.  You could also switch out the chocolate chips for peanut butter morsels, or butterscotch chips.  This is one recipe that can be played with a little and will still be a sweet treat.  Healthy? Absolutely not.




Gluten Free Banana Muffins

Recently we decided to go gluten-free after discovering Kevin has gluten sensitivities. It’s not been an easy transition especially since I love to bake. At first, I thought my baking days were over, then I found an all-purpose gluten free flour.  It was the best discovery ever! Well, that might be overstating it a bit. Still, it opened up baking to me again.

Of course I had to test it out. We love banana muffins, and I wondered if I could turn my usual recipe into a yummy gluten free banana muffin. So, I tested it out. Sure enough the gluten free flour worked wonderfully.

Here’s the recipe: Gluten Free Banana Muffins

2-3 ripe bananas

1/3 cup melted butter

1 cup of sugar (for less sweetness use ½ cups )

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 ½ cups all-purpose gluten free flour

Pre-heat the oven to 350 degrees

Mash the bananas, mix with baking soda and salt, stir in the sugar, and then stir in the egg and flour and then the butter. Mix well and divide evenly among a greased muffin pan. Bake for 30 minutes or until golden brown. Cool and enjoy.

I made these for breakfast the other day and they came out well. They were moist and had a great consistency. They certainly got rave reviews from Kevin too.  He was happy I could make him baked goods too.