Little Dash

Monday, April 29, 2013

The Weekend

Dash got the game ball for catching a fly ball and starting a triple play. Do I sound like I know what any of those words mean?

Liz: Honey, have you seen my sandals?

Josh: Aren't you wearing them?

This woke me up on Sunday morning.

Wednesday, April 24, 2013

This weekend we were invited to the home of one of my oldest & dearest friends and his new bride for dinner. Since this was our first time visiting their home, and since they're newlyweds, I wanted to make them a little host/wedding gift. Nothing big, just a small token. Here's what I came up with.

I bought a couple of plain white bowls as Cost Plus & painted a bear couple on them. The Mr. wears a beret.

And the Mrs. wears a fez.

I painted little hearts on the bottoms of the bowls.

A happy little surprise for when they finish their ice cream or granola or whatever.

And because I wanted them to have something to go in the bowls, I made a couple of ice cream flavors. The chai was my favorite (do you like my fake tea ring stain on the label? I was pretty impressed with myself when I came up with that).

But I think everyone else like Nutella the best.

I also threw in some pretty engraved spoons & an ice cream scoop.

I hope their lives together are as sweet & rich as the ice cream!

Chai Ice Cream
Ingredients:

2 cups heavy cream
1 cup whole milk
2/3 cup sugar, divided
1/4 cup loose chai tea
1 teaspoon vanilla
4 egg yolks
pinch of salt

Directions:

In a medium sauce pan, combine the heavy cream, milk, 1/3 cup sugar, tea, vanilla and salt, and bring to a gentle simmer over medium heat. Stir, dissolving the sugar, and bring the cream mixture to about 175 degrees. Turn off the heat, cover, and allow the cream steep for about half an hour (taste it occasionally to make sure you're happy with the strength).

Meanwhile, whisk the egg yolks in a separate bowl, and slowly add the sugar, whisking until the eggs turn light and thick. When the cream finishes steeping, ladle 1 cup of the hot cream in a drizzle into the eggs while whisking to temper. Pour the egg mixture back into the saucepan, and gently cook over medium low heat, stirring constantly for about 8-10 minutes. You will know the custard is ready when you can coat the back of your spoon and run your finger down, leaving a line.

Prepare an ice bath. Strain the mixture into the prepared bowl of the ice bath. Let the ice cream custard cool for 1 hour in the ice bath, stirring periodically. The ice cream may then be churned immediately or you can cover it and leave it in the refrigerator overnight and churn the next day.

Pour the custard into the chilled bowl of your ice cream maker and churn. Pack in an airtight container and freeze for a day or so to firm.

(adapted from Scrumptious and Sumptuous)

(Super-Easy) Nutella Ice Cream

Ingredients:

3/4 cup Nutella

1/2 cup sugar
1 1/3 cups whole milk
1 1/3 cups heavy cream
pinch of salt

Directions:

Place all of the ingredients in a blender or food process and process until smooth.

Chill mixture in refrigerator for 1-2 hours. Once ice cream base is thoroughly chilled, pour the base into the chilled bowl of your ice cream maker and churn. Pack in an airtight container and freeze for a day or so to firm.

(from Scoop Adventures)

Tuesday, April 23, 2013

Tangle & Fuss Pepperfrost

One of Dash's sweet friends told him this weekend that if he left a note in the backyard asking for a fairy, one might appear. Well.

This morning, while Josh and I were still asleep, Dash ran downstairs to check to see if any fairies had come to visit, and found this tiny note under his picnic table.