Homemade Vanilla Bean Ice Cream

I feel like I've been a little pushy with all of my "perfect" or "go-to" recipes recently. Like my Perfect Green Smoothie, and Basic Granola, and Perfect Chocolate Chip Cookies. 

I'm sorry.  Actually I'm not sorry. Why wouldn't you want a great and trusted recipe? I've been busy recently so cooking has been slim, but what I have been making are classic recipes I'm excited to be mastering. That's where this "go-to" homemade ice cream recipe comes in. Here I go again...

You can buy some pretty good ice cream in the store these days, but nothing compares to homemade ice cream. I remember when I was really little always having homemade ice cream with our dessert at summer family gatherings. We used to have one of those big wooden makers you had to crank and use the ice cream salt, that then turned into an updated pink plastic version from Sam's, which has now turned into a countertop Cuisinart machine that does everything for you in about 25 minutes. The nostalgia may be lost from not have to put some elbow grease into it, but the taste of homemade ice cream really takes you there!

Homemade ice cream has to made at least once over the summer. Now that I have this delicious vanilla bean recipe, I know it is going to be made more than once. This just means I am also going to be making a lot of cobblers, pies, grilled fruit for it to be eaten with. 

Homemade Vanilla Bean Ice Cream
makes 1 quart adapted form Serendipity Sundaes

Ingredients:
2 cups milk
1 vanilla bean, 
3 egg yolks
3/4 cup sugar
1 cup heavy whipping cream
2 tsp. vanilla extract

Directions:
Slice your vanilla bean in half lengthwise. Using the back of your knife remove the caviar. Place the vanilla bean caviar and the pod in a sauce pan with the milk over medium heat. Bring to a soft boil, stirring often. After it has come to a boil, reduce to a simmer. While simmering, beat together the egg yolks and sugar in a heat-safe bowl for 3-5 minutes until pale yellow, light and fluffy.

Now you are going to temper the eggs. This is where you will slowly add the warm milk to the eggs to make sure you don't coddle them. First, remove the vanilla bean pod from the pot. Pour half of the warm milk to the egg sugar mixture, stirring quickly to incorporate. Then add the warm egg mixture back into the sauce pan of warm milk, stirring to combine. Still over low heat, stir for about 5-10 minutes until it coats the back of a wooden spoon. Take off the heat and add the heavy cream. 

Place the cream mixture into a clean bowl and place in the freezer for 25 minutes to chill. After it has chilled take it out of the freezer and stir in the vanilla extract. Pour the cream mixture into your ice cream maker and churn according to your machines directions. I have this machine so my ice cream churns for 25-30 minutes. 

Place in a plastic quart container and freeze for at least 3 hours. Overnight is best. *These containers are perfect for ice cream!

Cobbler and homemade ice cream, there is nothing better!

Annie

The Mix

I apologize in advance. This snack mix is highly addicting. So addicting that I had to go brush my teeth in the middle of making it so I would stop eating it all. At the same time I kind of want to say you're welcome, because it's so good. 

My sorority chapter advisor used to make us a similar mix when we would have long chapter meetings or during rush week. I had her send me the recipe forever ago and I've been making my version ever since. I would make it as a study snack, party food and it's also great for a road trip treat. I bring you this mix just in time for Memorial Day. Perfect to bring to barbecues or to shovel down while stuck in a cabin at the lake!

No boring chex or weird breadstick things in this mix. The wheat thins and oatmeal squares are my favorite! Feel free to swap out or add any ingredients. Cheez-its are a great addition, I also think popcorn or cheerios would be good. The mix requires no baking either. Once you pour on the seasoning it's ready to eat!

The Mix
yields a lot

Ingredients:
1 box wheat thins
1 box Quaker Oatmeal Squares Cereal
1 bag pretzels
1 bag Bugels
1 bag oyster crackers

Seasoning:
1 pkg. dry Ranch Dressing seasoning packet
1 cup vegetable oil

Directions:
Pour the bags and boxes of mix ingredients into a large paper grocery bag, roll down the top to seal the bag and shake to combine (I use two bags, double-lined so the oil doesn’t seap out of the bags). Whisk the ranch packet and oil ingredients together in a small bowl or shake together in a mason jar. Pour over dry mix. Close up paper bag again and shake shake shake! Store in an airtight tupperware or large plastic bag.

Note: this is easy to half! I typically make a 1/2 batch at a time and keep the remaining ingredients to make a second batch soon after!

I have a huge bowlful packed and ready to head to the lake with me this weekend. That is if I can refrain from eating it all before we leave...

Annie

Basic Granola

Granola could possibly be my favorite food. Actually I'm going to go as far and say it is. Probably not what you would expect to be a food obsessed's favorite food, but sorry it is. I eat it day and night, any time of day. My sister got me hooked on granola a while ago when she started making her own. I've been an addict ever since. 

I love granola so much I'm that lame-o that will order the granola and milk or yogurt and granola on brunch menus. Typically the menu item everyone skips over. I love trying out new brands of granola and picking up a bag at local bakeries while I'm on vacations. I eat it by the handful, bagful, on top of smoothies, in yogurt, with almond milk and frozen berries, sprinkled in salads, I even eat it with cooked sweet potatoes. I'm actually planning on having that for dinner tonight. 

Some of my favorite granolas include Purely Elizabeth, Michele's Granola (lemon pistachio flavor), and Hippie Crack from Baked and Wired. There are some great brands out there, but nothing beats making your own. I've waited forever to post this recipe because in all honesty I used to be the worst granola maker ever. I would burn it every time.

After a few years of practice I have finally mastered it. It's important to use the right measurement of every ingredient and make sure and stir your granola throughout baking. This isn't something you can put in the oven and walk away from. Granola is sacred in my world and burnt granola doesn't belong. Keep reading to see how to make your own!

Basic Granola adapted from A Peony For Your Thoughts

Ingredients:
3 cups of oats
1/2 cup cashews, chopped
1/2 cup pecans, chopped
1/4 cup sunflower seeds
1/4 cup flax seed
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 Tbsp. olive oil
1/2 cup maple syrup
1 egg white

Directions:
Preheat the oven to 300 degrees. Line a roasting pan with parchment paper and set aside.

Mix the first six ingredients together in a large bowl. Stir in the extract, olive oil and maple syrup. In a small bowl whisk the egg white until frothy. Pour into the granola and mix until combined. 

Spread the granola into an even layer on a parchment lined roasting pan. Bake for 30-40 minutes, stopping halfway through to stir the granola. Be very careful not to burn your granola. Mine cooks perfectly for 35 minutes. Stopping to stir after the first 20 minutes then baking the additional 15. 

Feel free to use any nuts or seeds you want! Coconut and lavender are great additions. If you like dried fruit in your granola feel free to add it! Just make sure you stir it in once the granola is done baking. 

I hope you love this recipe as much as me. Nothing beats the smell of homemade granola! If you make your own batch make sure and show me by tagging @_annietucker on instagram and using the hashtag #takeabite!

Annie

Avocado Toast Grilled Cheese

Last week on my Facebook page, I asked for your feedback on what kind of posts you wanted to see on Take A Bite. One request was for "trendy grilled cheese." I can handle that, I thought. (Not to mention I've had a random weird craving for a grilled cheese and tomato soup).

I wanted to come up with something relatively simple, but something original. I'll be honest I'm not a huge sandwich person, but I do love a good piece of avocado toast. It hit me one day while I was on a walk. An avocado toast grilled cheese!!! I went speed walking home to go research. Not very productive for my workout but whatever, grilled cheese were more important at the time. 

I took a piece of the ever so trendy avocado toast and paired it with cheddar and pepper jack cheese. I wanted the classic orange color from the cheddar, but the spice from the pepper jack. The avocado doesn't take away from the cheese flavor but instead sort of melts into this buttery smooth layer. It's kind of amazing. 

Avocado Toast Grilled Cheese
yields 2 sandwiches

Ingredients:
4 slices of your favorite bread (this is what I use)
1 cup grated pepper jack (buy a block of cheese then grate it)
1 cup grated sharp cheddar
1/2 avocado
red pepper flakes
salt and pepper
olive oil

Directions:
Turn on your panini press or heat a grill pan over medium heat. 

Using a box grater, shred both cheeses and set aside. Take each slice of bread and brush olive oil on one side. Olive oil side down, pile a mixture of the cheeses on 2 slices. Mash 1/4 of the avocado on the remaining 2 slices. Sprinkle with salt, pepper and red pepper flakes. 

Top the cheese bread slices with the avocado bread slices. 

Put on the panini press until golden brown and the cheese is melted. Cut diagonally and serve. 

So William Webster does this satisfy your trendy grilled cheese request?

Annie

Perfect Chocolate Chip Cookies

You guys, I did it. I finally found my perfect chocolate chip cookie recipe. If you have been reading this blog over the past few months you will know I have been on the hunt for a go-to CCC recipe. After several attempts, the test has come to an end. All previous recipes deserve some attention, but this one is it. Check out my recipe testing here, here and here. 

I wanted my cookies to be full of chocolate chips, just crisp on the bottom and around the edges, cooked but still soft on the inside, pretty to the eye and about 3 inches in diameter. I am pleased to tell you, I have achieved it. 

I also wanted my CCC to be no fuss. This was the most important aspect for my cookie recipe. No secret ingredients, no refrigerating, no weird flours, just a to the point recipe that makes excellent cookies. I promise you this recipe is easy and full of basic ingredients you already have in your cabinet. 

One of my favorite parts of these cookies is not having to wait for your butter to come to room temperature. Simply cut up 2 sticks of unsalted butter and melt it over low heat. You don't even have to let the melted butter cool, it just goes straight into the other ingredients. This is everythingggg.

One little spin I did do (which is optional) was chopping up my chocolate chips slightly. It's nothing crazy, I just like getting those little small flecks of chocolate throughout the dough. 

Keep reading for the steps on how to make these perfect, no fuss, chocolate chip cookies.

Perfect Chocolate Chip Cookies
yields 32 cookies, adapted from Seven Spoons by Tara O'Brady

Ingredients:
1 cup unsalted butter, diced
3 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
12 ounces, semi-sweet chocolate chips, chopped (optional)*

Directions:
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

Place a saucepan on low and melt your butter, stirring occasionally. Make sure the butter does not get too hot to where it sizzles or bubbles.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. Pour the melted butter into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips.
*I roughly chopped my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I used a standard size cookie scoop, but would scoop twice, then roll them together to form one big ball of dough. Place them on a cookie sheet about 2 inches apart. Do not overcrowd the pans. I got 8 balls of dough on a pan, at most. 

Bake for 9-11 minutes, rotating the pan around halfway through. Bake until just slightly golden. 

They are almost bakery-perfect in my opinion. I was soooo happy with how they came out. I'll be coming back to this recipe from now on.

I solicited a lot of taste tasters to make sure I wasn't just dreaming on how perfect they were and all came back saying, "this is it." The test is over. These CCCs are here to stay!

I mean just look at that. Full of chocolate chips, a crispy bottom and perfectly cooked but still soft inside.

Now go make yourself some of the best chocolate chip cookies. Bonus points if you make them for your momma for Mother's Day this weekend. Please share with me on social media if you do! #takeabite

Annie