Nutella Cheesecake

I’m Back!

An indulgent slice of Nutella Cheesecake with a side serving of homemade, vanilla bean ice cream!

In March 2009, I started a food blog at mangiodasola.blogspot.com. After a few months of surprised popularity, I purchased my own domain name only to lose it in 2014. I then changed my site back to mangiodasola.blogspot.com. Losing my domain name really affected my zeal for writing and publishing photos and recipes. Of course I continued to cook and take photos of some meals. However, I could never muster the energy to write or even face my blog again. Continue reading “Nutella Cheesecake”

Mint Oreo Ice Cream

Mint Oreo Ice Cream

Homemade Fresh Mint Oreo Ice Cream

I was going to blog about some yummy pancakes I had made the other day but once I sampled this Mint Oreo ice cream, I pushed that thought aside. I’ve made other GREAT ice creams such as traditional Vanilla Bean (also paired with Blackberry Cobbler), Vanilla Bean made with brown sugar, Milk Chocolate, Chocolate Chip Dough, Espresso and more; but this one is definitely my favorite flavor. Also, now that cold weather has taken over many parts of the Northern Hemisphere, I felt it best to share this recipe before it gets even colder.

Mint Oreo Ice Cream

With that said, I can eat ice cream in any type of weather. In fact, I remember craving a gelato al cocco (coconut) on a cold October day, and my boyfriend was shocked. However, I was comforted by the fact that there were other people in the gelateria eating gelato, and they weren’t tourists.Mint Oreo Ice Cream

I was inspired to make this ice cream after having tried the Mint Chocolate Cookie Ice Cream from Ben and Jerry. After taking one bite, I thought, “OMG, this is so good! I need to try making this at home!” LOL! Who else does that? Hello? Just me?

Mint Oreo Ice Cream

It starts with infusing fresh mint leaves with whole milk in a pot. Then you temper the eggs and add the cream. Chill the mixture before pouring it in the ice cream maker. Add in the Oreos. Enjoy as a soft serve fresh from the machine or freeze it for a few more hours like I did.

Mint Oreo Ice Cream

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate, mint chocolate chip (w/extract), and this Mint Oreo Ice Cream!

So, if you’re in one of the cold regions of the world, bundle up, and make this ice cream today! If you’re in a hotter region, invite me over, and we’ll make it together! Hah!

MINT OREO ICE CREAM
mint base recipe adapted from the Vanilla Bean recipe

1 1/4 (300ml) whole milk
2.3 oz of mint leaves
4 large egg yolks, room temperature (save egg yolks in the freezer!)
1/2 cup (100g) granulated or caster sugar
1 1/4 (300ml) heavy cream
1 tsp vanilla extract (optional)
30 Oreos, chopped (up to you how many you’d like in your ice cream!)

Put the milk and fresh mint in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the mint to infuse for 15 minutes.

In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.

Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions)
OR
Pour the milk/egg mixture back into the saucepan, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes.

Remove the bowl from the heat; stir in the cold heavy cream and vanilla extract. Cover the surface of the mixture directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the ice cream custard to cool completely by refrigerating mixture for 4 hours to overnight.

Once cold, churn mixture in an ice cream maker, according to the manufacturer’s instructions. Transfer soft-serve ice cream to a freezer container and stir in chopped Oreos (as many as you’d like! I used 2-2 1/2 rows). Cover the ice cream directly with waxed paper or foil, then the container top, and put in the freezer.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Mexican Hot-Chocolate Cookies: A Comparison of Two Recipes

A comparison of Mexican Hot-Chocolate Cookies: adapted version of Everyday Food Magazine on the left/Cooking Channel on the right.

El día de los muertos

A Comparison of two Mexican Hot Chocolate Cookies recipes. For El Día de Muertos (The Day of the Dead), I’ve made Pan de muerto (Bread of the Dead) in the past. This time, however, I decided to make Mexican Chocolate Cookies for my students because the cookies were portable and pleasant hybrids between Mexican and U.S. desserts. I tried out two recipes: 1) a heavily adapted version from Everyday Food Magazine on Martha Stewart’s website and 2) a recipe from the Cooking Channel website. While both recipes yielded delicious cookies, one was clearly better than the other. Before I reveal the winner, let’s talk about the pros and cons of each recipe and its end product.

Continue reading “Mexican Hot-Chocolate Cookies: A Comparison of Two Recipes”

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream
Thank you for the little bowls, Lydia!!

Chocolate Chip Cookie Dough Ice Cream

If you love Cookie Dough, chocolate chips and ice cream, try this Chocolate Chip Cookie Dough Ice Cream!

Reduce, Reuse, and Recycle. That is my motto for this ice cream flavor. I’m not a fan of cookie dough and cookie dough ice cream, but for some reason, I decided to set aside a block of the Triple Chocolate “Chunp” Cookie dough for this Chocolate Chip Cookie Dough Ice Cream.
Chocolate Chip Cookie Dough Ice CreamI started with a base vanilla ice cream recipe from Dorie Greenspan. I rolled up the reserved cookie dough into a small thin log and refrigerated the log along with the vanilla ice cream custard base. After churning the custard the next day, I cut up the log of dough into small pieces (you could cut them in bigger pieces, if that is what you prefer), and then added them to the churned ice cream.
Chocolate Chip Cookie Dough Ice CreamI was surprised at how good this ice cream was since I’m not crazy about Chocolate Chip Cookie Dough Ice Cream nor the regular dough. It was beyond FANTASTIC. The vanilla flavor was very pronounced and meshed well with the chewy pieces of dough and chunky pieces of rich chocolate.
Chocolate Chip Cookie Dough Ice CreamSo, reduce your trips to the store for store-bought cookies and ice cream. Reuse your cookie dough in this ice cream. Recycle the container you used for the ice cream for another batch haha. Enjoy!!

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, coffee, double chocolate, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Chocolate Chip Cookie Dough Ice CreamChocolate Chip Cookie Dough Ice Cream

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped (or 1 Tbsp pure vanilla extract)
6 large egg yolks
3/4 cup sugar
Chocolate Chip Cookie dough (I used about 80-100 grams of dough; go based on your preferences, but don’t use too much, or it will interfere with the base flavor)

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes. After 30 minutes, bring the milk and cream back to a boil before continuing (I turn off the heat right before it’s about to boil). If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened (until it looks pale). Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid (I usually just pour in half the hot liquid, whisk, and pour egg mixture into the pot). Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. If you run your finger down the bowl of the spoon, the custard should not run into the track (about 5 minutes). The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod (I left the pod in while it refrigerated to intensify the vanilla flavor); or if you are using vanilla extract, stir it in now.

Refrigerate the custard for 4 hours or overnight before churning it into the ice cream (I always leave my custard in overnight.).

Remove the pod. Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Meanwhile, cut up the log of cookie dough into small pieces. Pack the ice cream into a container, and drop pieces of cookie dough into the custard. Stir the mixture well to evenly distribute the dough. Freeze the ice cream for at least 2 hours, until it is firm enough to scoop.
Chocolate Chip Cookie Dough Ice Cream

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

My Mom, Christmas Gifts, and Chocolate Peanut Butter Tartlets

Chocolate Peanut Butter Tarlets

Recipe and Photos of the Chocolate Peanut Butter Tarlets below!

If you haven’t noticed already, my mom and I are very close. We have a very “Gilmore Girls” type of relationship in the sense that she is a single mother, and I’m an only child on my mother’s side. She is my best friend and my mother. I talk to her every single day, 5-10 times a day.

For many years, she and I had been graduate students at the same time. When she started working on her dissertation, I invited her to live with me in order to expedite the PhD process so she could graduate sooner. Only two semesters later, I was able to call her “Dr. Mom”, and she became a professor of English Literature. I am immensely proud of my mom. She is my inspiration and my role model.

For Christmas, she bought me a bunch of stuff for my somewhat new cooking/baking/photography addiction to make up for all the times she couldn’t give me everything I wanted while she was a struggling student. So, I thought I’d share all the kitchen-related gifts I received because the non-kitchen stuff like clothes and batteries (yes, she even wrapped up my batteries!) is just boring haha!

Canon EOS
A beautiful Canon EOS XSi with a 50mm lens! I love this camera!

 

Christmas Kitchen Gifts
Left to right: glass cake stand; steamer (used to make the tamales; was on sale for 30 dollars at Bed, Bath, & Beyond); mortar & pestle (yes!); in and near the Pyrex cup: pastry cutter, grater, candy thermometer, offset spatula, zester, egg separator; pastry mat; roast pan (no more foil pans anymore!)

 

Lodge Cast Iron
Ahh, a cast-iron dutch oven! My mom actually bought this a few years ago and never used it (GASP!) because well…she doesn’t cook much. After a bit of coaxing, she reluctantly let me have it! Yes!

In return, I cooked and baked for her, including making chocolate peanut butter tartlets! Most importantly, I bought her a standing globe, which is something she’s wanted for years. She would always say, “Whenever I become a professor, I want to have a standing globe in my office.” I got to admit, out of all the presents I saw on Christmas Day, her present, not mine, was my favorite because I got to make her happy. She even cried happy tears, and she doesn’t cry very often. I love you, mom! Thanks for everything!

GlobeOkay, enough of the mushy stuff! I promised to post these Chocolate Peanut Butter Tarlets a long time ago but never got around to it because of the tamales and the rosca for Three Kings’ Day. I made these Chocolate Peanut Butter Tarlets for Christmas because I thought the crust looked very interesting and indulgent. It is comprised of melted chocolate and chocolate wafers (I used Oreos)!

Chocolate Peanut Butter Tarlets Unfortunately, the crust was really hard, and after discussing this problem with the blogger who posted the recipe originally, we figured that it may be hard because of the thickness of the crust. So, if you decide to make these Chocolate Peanut Butter Tarlets, make the crust thin around the edges.
Chocolate Peanut Butter TarletIn order to remedy the hardness factor, I placed the next Chocolate Peanut Butter Tarlets in a small pool of milk to soften the crust. That worked perfectly. Unfortunately, I’m not a great fan of peanut butter, and I’m getting tired of chocolate. Nevertheless, these Chocolate Peanut Butter Tarlets were good. If you’re craving chocolate and peanut butter make these Chocolate Peanut Butter Tarlets while keeping the abovementioned pointers in mind. Enjoy!!

Like peanut butter anc chocolate? Check out these Peanut Butter Brownies!

Chocolate Peanut Butter Tarlets
adapted from Once Upon a Chef (She made one large 10-inch tart)
Note the differences in how much each layer yields if you’re making small tarts! I would half the peanut butter layer for the small tarts.

Chocolate Crust (makes about 5 small tarts):
4 ounces semisweet chocolate, chopped (I use Ghirardelli)
4 tablespoons (½ stick) unsalted butter, cut into tablespoons
8 ounces Nabisco chocolate wafer cookies (about 32 cookies from a 9-ounce package), finely ground in a food processor (2 cups)

Peanut Butter Filling (makes 8-10 small tarts):
8 ounces cream cheese, softened (1 small tub or box)
1 cup peanut butter (I used crunchy peanut butter)
1 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream

Chocolate Topping (makes enough for 5 small tarts):
4 ounces semisweet chocolate, chopped (I used Ghirardelli)
½ cup heavy cream
¼ cup salted roasted peanuts, chopped (I didn’t use this; I’m not a nut lover)

Chocolate Crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim of the tart pans (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on rack.

Peanut Butter Filling: In a large bowl, using a hand-held electric or stand mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.

Chocolate Topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edge of the pie. Chill uncovered in refrigerator for 3 more hours.

Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slightly cooler than room temperature.

Can be made one day ahead of time.

P.S. Here is the red mixer I won on Pioneer Woman! The mixer my mom gave me last year is the black one.
kitchenaid mixers

Copyright – Memoria James – http://www.mangioeviaggiodasola.com