Homemade Ice Cream

Homemade Ice Cream

(No Machine!)

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Heyoooo! Happy Friday!

So I love ice cream- but it doesn’t love me or my intestinal tract. If you catch my drift……. so it’s definitely a once in a while treat. And Custard it pretty much a no go. Butttt I came across this recipe for home made ice cream with no machine needed?!? whaaaat? of course I needed to try that. And I’m so glad that I did. This is virtually limitless with possibilities I you could put so many different flavors into this!! My favorite ice cream of all time is Chunky Monkey by Ben and Jerry’s. TO. DIE. FOR.  This sort of reminded me of it but even better since it contains peanut butter :) I can’t wait to come up with the next concoction for this recipe.

I couldn’t believe how much like regular real ice cream this was! Jake literally didn’t believe me that I made it. You need to give this a try and let me know what you think! Also please share your flavor ideas with me in the comments below! Here are some of my original thoughts:

  • Cookie Dough with caramel swirl
  • Coffee Ice cream with chunks of chocolate truffle
  • Peanut Butter Caramel Pretzel
  • Brown Sugar & Brandy
  • Strawberry Rhubarb Crisp
  • Pumpkin Pie
  • Creme Brulee
  • Cannoli

Clearly you can tell it’s taking a LOT of self control to have only made this recipe once. Take peek and let me know what you think!

Banana Pudding Ice Cream with Peanut Butter and Chocolate Fudge Swirls

Ingredients:

1 can (14 oz) sweetened condensed milk
1 pkg (3.4 oz) banana cream instant pudding mix
1 banana, sliced
2 graham crackers, broken into small pieces
2 cups (1 pint) heavy cream
1/2 cup peanut butter
1/2 cup hot fudge ice cream topping

Instructions:

1. Put peanut butter into a bowl, and place in the freezer for about 30 minutes to firm up. Meanwhile, whisk pudding mix into sweetened condensed milk. Stir in sliced banana and graham cracker pieces.

2. In a large bowl beat heavy cream until it resembles whipped cream(you may need an electric or stand mixer for this). Fold the whipped cream into the sweetened condensed milk mixture. Retrieve peanut butter from the freezer and pinch off teaspoon-sized dollops and drop into the ice cream. Next squeeze teaspoon-sized dollops of room temperature hot fudge topping into the ice cream. Gently fold it all together.

3. Store in a two-quart container and freeze overnight. Serve the next day, topped with whatever your little heart desires!

Here is a picture of it in it’s container ready for the freezer!!

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Thanks for checking out eat laugh craft. Don’t forget to check out our Facebook page, Twitter page, and find us on Pinterest! (Links on Contact page)

xoxo

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Chicken Fajita Pizza

Chicken Fajita Pizza

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Helllooooooo fabulous readers!

So can you believe it’s September? I can’t. Although I’m pretty happy about it. Fall is hands down, 1000%, no doubt about it, my favorite season. Today I went for a walk and it was still a nice day (75) but the air was cooler and the breeze was awesome, and it just got me so excited for Fall to come. I’m all prepped for it. I have THESE amazing new boots in brown (thats dad!!!) and I am just pumped for the first day I can wear them! Also have some new scarves and a beautiful jacket (similar). Not to mention some pumpkin recipes :)

Jake and I also have our engagement pictures this fall! Sometime in October so we have that to prep and look forward to! Tonight I’m going to Jake’s football game (he’s the coach) and yesterday the regular season football season started (on a bad note for my beloved pack) but none the less all signs point to Fall!!!!!! And I’m loving every minute.

As summer comes to an end you may be drowning in some veggies (hello tomatoes and peppers!!). Here is a great way to use them up. So delicious. Jake loves anything pizza related and I enjoy that you can make so many different varieties.

I modified the recipe to this a bit- feel free to add/change/remove anything you don’t like :)

INGREDIENTS:

1 (11 oz) package Pillsbury pizza dough (although I made my own with this. THE BOMB!)
1/2 cup salsa
1/4 cup re-fried beans
2 cups shredded cooked chicken
1 1/2 cups red, green and yellow sliced peppers or jalapenos depending how much you like heat!
1/4 cup sliced onion
2 cups shredded cheese of your choice
2 tablespoons freshly chopped cilantro, for garnish

DIRECTIONS:

- Heat oven to 400°. Stretch dough to the size of a jelly roll pan. Or follow the directions of the Pizza crust you are using. Once it’s ready to have toppings do the following:

- Mix together the re-fried beans and the salsa in a small bowl and then spread salsa mix over crust as the base.
– Sprinkle 1 cup of the shredded cheese over salsa.
– Top with chicken, bell peppers and onion and then the rest of the cheese.

- Bake according to crust directions or until cheese has melted and pizza is starting to brown around the edges.

- Garnish the pizza with fresh cilantro and some avocado if you’d like.

Sooo good!

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There you have it! Another delicious pizza idea in the never ending world of pizza possibilities! Thank you for stopping by and don’t forget about the awesome giveaway coming up this month on the blog!!

xoxo

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Links:

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Better Than Takeout Beef & Broccoli

Better Than Takeout Beef & Broccoli

Hi my lovelies!

I have had my share of cheap, delicious, questionable ingredients, Chinese take-out. In college that was my ultimate hang over remedy. Nothing like Sundays filled with headaches, Chinese, and the Green Bay Packers. Buttttttt those days were quite a while ago and since then I’ve (as you know) put a huge effort in to live a healthier life than back then. Somedays though, the craving for the old favorite strikes. So I’ve come up with this healthified version of my favorite and I have to say it tastes EVEN BETTER! You could so easily add way more or different veggies and it would be amazing. Yummmmmm I need to make this again.

One quick note: coming up within the next couple weeks I’m going to be hosting my very first GIVEAWAY on the blog!! I’m really excited about it and can’t wait to share more with you all in the next coming weeks! Make sure to check back often so you don’t miss your chance to win!

Now back to the fooood!

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I even have take out chopsticks to make the whole “experience” :)

Ingredients:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp oil of your choice
1/2 lbs flank steak, sliced into thin strips
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour of your choice (I used almond flour)
1 tbsp rice wine vinegar
3 tbsp oil of your choice
2 heads broccoli, cut into pieces
3 or 4 small sweet peppers, cut into strips

Instructions:

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour.

2. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and vinegar until smooth. Set aside.

3. In a large wok, heat 2 tablespoons of oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate. I like my broccoli to still be crunchy but if you don’t like that- cook for a little longer.

4. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through. Stir in the broccoli that you had set aside, the pepper strips, and the remaining sauce. Saute 1 minute more to heat it all through. Serve over rice and fall in love!

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So simple and delish! Give it a try and let me know what you think! As always thanks for stopping by the blog and come back soon to make sure you enter for your chance to win the giveaway!

xoxo

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Food Myths

Hi all!

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Some gorgeous heirloom tomatoes from my CSA. Ahhhh sweet summertime.

I have been so, so, so, so awful about posting lately. I’ve been crazy busy with life! Life is great and some awesome things are happening in my life. Hopefully more on that later- but in the meantime I came across something I wanted to share with you all.

I’ll just preface this by saying that I am all for people eating healthy and improving their lives, but it breaks my heart and frustrates me to see them going about it all the wrong ways! There are 1000 ways out there that claim they are the “perfect” solution. I am a firm believer in eating as naturally from the earth as possible. No “low fat”, “fat free”, aspartame chocked full foods are “good” for you. Less calories? Sure, but the effects that the poisons, yes poisons that are the so called ingredients, in those things are down right scary. Lately I’ve been putting a HUGE focus on natural healthy eating for me and Jake. And the differences I’ve noticed are enough for me to never stop. So back to what I wanted to share.

Tanda Cook is an amazing person I cam across lately (read her book and visit her website) and I love her and her out look on pretty much everything. She posted this awesome article on her own blog today and I wanted to pass it on to all of you.  She is an MD and a homeopathic/naturopathic. She shares her thoughts (very good ones at that!) on a list of foods that are often times labeled as “bad for you” but in all reality aren’t (in their pure natural forms).

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#1 butter 

First off, why do we even need fat? (Cuz that’s what butter is mainly, right?) We need fat to provide concentrated sources of energy, it’s the building block for cell membranes and the precursor for a variety of hormones.

So we HAVE to have it to maintain health and balance.

Now lets talk about sources, in particular, butter.

Butter is awesome. Eat it.

Why you ask?

Many reasons.

Organic pasture butter is a short chain fatty acid, which means it does NOT have to be acted on by the bile salts (our gallbladder), it is DIRECTLY absorbed for energy use (and less likely to cause weight gain FYI).

It contains antimicrobial properties to help protect us from harmful microbs in the gastrointestinal tract. It is one of the greatest sources of fat soluble vitamins like A, D, E, and K.

Butter is mostly saturated fat. And lets set this straight as to WHY we NEED saturated fat as it has been demonized in the modern American diet.

Saturated fatty acids constitute about half of our cell membranes giving them the rigidity and structure to function optimally.

These fats help our immune system, specifically our white blood cells and enhances their ability to recognize foreign invaders like certain bacteria and viruses.

Saturated fat protects our liver from alcohol and medications.

Saturated fat also is essential for bone health as we need it to properly absorb calcium.

Not convinced yet?

How bout the fact that butter contains conjugated linoleic acid (a form of omega-6) that has strong anti-cancer properties as well as containing lecithin, which assists in the proper metabolism of cholesterol.

So go ahead and eat the stuff.

Oh, and what counts as butter?

That’s right, BUTTER

(not margarine, or Earth Balance, or spray butter, or I Cant Believe It’s Not Butter, or some other food-like-item claiming to be a butter-like-thing) 

So pass the pasture butter deliciousness, please.

#2 red meat

I’ve already touched on a lot of this in the 5 Food Myths post AND I think its worth saying again.

Eat red meat. It doesn’t cause heart disease. And meat is only as healthy for you as the health of the animal. So eat sick cows, you, most likely, will be sick too.

Eat healthy animals, you will bring in all sorts of nourishment, vitamins, minerals and essential nutrients into your life and body.

Red meat specifically contains saturated fat, which we have talked about the why around needing it. It also is a great source of vitamin B12 and iron.

Why do we need these?

B12 is needed to prevent anemia, nervous system disorders, helps with energy, feeding our adrenals, maintains fertility and natural growth. Early signs of deficiency usually is indicated when there is irrational anger.

We need good ol’ iron for the health of our blood. And iron found in animal sources, aka: meat and eggs, is more readily absorbed than plant sources.

So, purchase 100% grass-fed, pasture raised, or grass finished meats. Or even better, raise it yourself if you have the time and space. OR go to your local farmer, shake their hand and buy and support them.

www.eatwild.com

www.localharvest.org

#3 mayo

This I have noticed as a food that people either LOVE or Despise. I fall in the LOVE category.

And when I tell the closet-lovers-of-mayonnaise that there is no reason to be ashamed its like I have given them the moon.

Think about this. What’s IN mayo?

Give up?

K, ready…egg yolks, mustard, olive oil, lemon, sea salt, vinegar. Boom. Done.

And yes, you can make your own, check out Jamie Oliver’s recipe here:

http://www.jamieoliver.com/recipes/eggs-recipes/my-beautiful-mayo 

Pasture raised egg yolks contain the fat soluble vitamins such as vitamin A, D, and A a fat soluble vitamin needed for healthy eyes, hormones, immune system and blood clotting. They also contain essential fatty acids, iron, phosphorus and zinc.

There is nothing in mayo that’s not in homemade dressings. Its whole foods based, tastes amazeballs and goes well in my chicken salad recipe.

It won’t make ya fat if you’re worried about that.

Remember? Sugar has got that one covered for you.

Shhhpread away and enjoy it. And if you’re in the DESPISE camp, well, then use avocados instead.

#4 bacon

I think there are several crazed websites dedicated to the glorious food. And rightfully so, as everything’s better with it.

And it has gotten a bad wrap mostly because of its fat content.

And I’m gonna say this again, fat doesn’t make you fat, sugar does.

And pork in general has gotten a bad wrap, and no wonder because us Americans have taken a fabulous animal (the pig) and genetically mutated it so it grows super fast, is super lean, and is super unhealthy.

Pork and lard coming from pigs that have been raised on pasture is one of the best and most readily available sources of vitamin D (a fat soluble vitamin so we need to have fat present to absorb and utilize it)

Pigs, like humans, synthesize vitamin D in their skin. So when pigs are raised outdoors, in sunlight and on grass, that meat and fat has a TON of awesome vitamin D in it.

Sodium nitrates and nitrites are used to preserve color and prevent botulism in cured meats and have gotten badmouthed. Nitrites are compounds that are naturally found in plants like celery and butter leaf lettuce. They are also found in our saliva, and the studies done in animals that showed cancer development after large exposure to nitrates/nitrites have been discredited by peer review. So take all that with a grain of salt…eh, or bacon.

I’m more concerned about WHERE and HOW the pig was RAISED than anything else.

Eat bacon. Eat it in moderation. And love every bite.

#5 eggs 

I get this one so much. “I can’t eat eggs, or egg yolks if I have high cholesterol.”

False.

100% false.

Eggs are the bomb. They are one of the most COMPLETE foods on the planet. And as I explained in the 5 Food Myths, if you have high cholesterol I can assure you it’s not eggs fault.

High cholesterol just tells me that the body is under a lot of physical and emotional stress and cholesterol is being made in the liver to do damage control. Remember 80% of the cholesterol in your body is made by the liver and only 20% is dietary.

And we NEED cholesterol, and here’s why:

It’s a precursor for hormones.

It’s a precursor for vitamin D.

Cholesterol acts as an antioxidant.

It’s needed for proper serotonin receptor function in the brain.

Eat. Eggs. Pasture raised farm eggs. Please. The whole part. Please.

And a quick thing on purchasing the dang things, which can be SO SUPER overwhelming, when I doubt I follow this logic:

Best option is to raise your own.

If that’s not possible, find a farmer that does.

If that’s not possible buy PASTURE raised eggs.

If you don’t see that option buy organic.

If that’s not an option pick up the cartons and turn them around to see where they are COMING from and buy the eggs that are CLOSEST to YOU.

Terms that mean nothing:

“Free range”

“Vegetarian fed”

“Cage free”

“All natural”

Hope this helps.

Now go eat eggs.” -TC

To read this article in it’s entirety and check out the rest of her awesome content check out her website HERE. 

xoxo

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Malted Milk Ball Creme Brulee

Malted Milk Ball Creme Brulee

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Hi All!

I can’t believe that today is AUGUST 1ST! I mean I love August as it’s my birthday month <3  :) but holy crap! Summer flew by.

So today I wanted to share a seriously delicious (although not quite what I’d call low fat/healthy) special dessert. Who doesn’t love a good creme brulee? Actually I’m sure there are plenty of people who don’t. Buttttt from time to time it is a great treat. And of course who doesn’t love to use a mini blow torch in the kitchen :) Seriously it makes you feel like a bad assssss.

These require a little bit of work and are pretty rich but they are great and an impressive dessert for a special occasion!

Ingredients: 

  • 2 cups heavy cream (you must use heavy cream)
  • 2 1/2 ounces milk (or dark if you prefer) chocolate, chopped
  • 2 tablespoons malted-milk powder
  • 4 large egg yolks
  • 1/4 cup plus 4 teaspoons sugar
  • Salt

Instructions:

  1. Preheat oven to 300 degrees. Bring cream to a simmer in a small saucepan over medium-high heat. Add chocolate and malted-milk powder; stir until chocolate melts and powder dissolves. Whisk together yolks, 1/4 cup sugar, and a pinch of salt.

  2. Whisk hot cream mixture into yolk mixture. Strain into a large measuring cup.

  3. Arrange four 6-ounce ramekins in a roasting pan. Divide custard evenly among ramekins, leaving 1/4 inch at the top.

  4. Place roasting pan in oven, and fill halfway with boiling water. Bake until custards are set, 60 to 70 minutes. Remove from oven and from water bath. Let cool. Refrigerate until cooled, about 2 hours.

  5. Sprinkle 1/2 teaspoon sugar onto each custard. Hold a small handheld kitchen torch(like this one) at a 90-degree angle 3 to 4 inches from surface of each custard, and move flame back and forth until sugar caramelizes and is deep golden brown, or you can broil until sugar caramelizes.

  6. The plain baked custards(no caramelized sugar) can be refrigerated for up to 2 days. Just take out of the fridge and follow step 5 to caramelize tops just before serving.

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How freaking fun is that, right?!? It’s fun to do, fun to eat, and fun to look at too! This is more work than my average posted recipe but I hope you give it a try and come back to let me know how yours turned out!

Thanks for stopping by the blog!

xoxo

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