Tuesday, June 28, 2011

Pulled Pork Pizza

Pulled Pork Pizza
Are you in a pizza rut?

Symptoms are the continual use of the same ingredients on a regular basis. These items include, but are not limited to italian ingredients such as, marinara sauce, mozzarella cheese, and pepperoni.

This recipe is a cure for pizza rut...no joke. It tastes so unique and yummy that it will kick your culinary creativity into overdrive. You'll be putting all sorts of crazy things; like artichokes, pesto, and pears, on your pizza in no time. But lets not get ahead of ourselves. ;)

I made this pizza as late-night dinner when my brother-in-law and sister-in-law were in town visiting us this past weekend. I've made it before but this time I added 2 new ingredients that took this pizza from 'great' to 'I can't wait until I get to make this again'!

Mmmm. Just thinking about this pizza makes me hungry.

This pizza is a lovely balance of sweet and spicy. The sweet from the BBQ sauce, melt-in-your-mouth pulled pork, and balsamic sauteed onions blends perfectly with the heat from the green chilies and pepper jack cheese.

Next time you cook some pork shoulder, set aside some of it for this pizza. You won't be disappointed!

**Recipe note: The amount of toppings listed is a general guideline. It will vary according to the size of the pizza and personal taste (whether you prefer your pizza heavily topped or lightly topped). This recipe is for two large pizzas.

Pulled Pork Pizza
by Kaitlyn McFadden

Ingredients:

  • prepared pizza dough (recipe here - this one is excellent BTW)
  • 1 1/2 to 2 cups of Pulled Pork (recipe here)
  • 1 batch of BBQ sauce (recipe here)
  • 1 onion sliced and sauteed with canola oil and a splash of balsamic vinegar
  • 1 cup of diced green chilies (drained if you are using canned)
  • 1/2 cup of diced red pepper (drained if you are using canned)
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded pepper jack cheese
Directions:
  1. Place pizza stone or cast iron skillet in oven or BBQ. Preheat oven or BBQ to 500F.
  2. Roll out prepared dough into desired shape and size. Place on parchment paper.
  3. Top pizza in this order: BBQ sauce, pulled pork, sauteed onions, green chilies, red pepper, cheddar cheese, pepper jack cheese.
  4. Place the pizza and parchment paper on your pizza stone and bake for 10 minutes. Remove from oven or BBQ and let the pizza sit for 2 minutes before slicing up.
  5. Enjoy!

Sunday, June 26, 2011

Beer of the Month - Coppermoon Organic Pale Ale

Coppermoon Organic Pale Ale
We love McMenamins. 3 beers, 2 burgers, and an order of Cajun tots for $19.75....not too shabby! So you'll excuse me for posting yet again another McMenamins beer.

This time I decided to try something new instead of the Ruby or the Wheat. I went with a seasonal beer called Coppermoon Organic Pale Ale.

At first taste this beer was crisp and refreshing with a slightly bitter aftertaste. In general, the bitterness is rather low and almost unnoticeable to dark beer drinkers. However, if you are not used to drinking beer very often (like me!) you will definitely notice a bitter edge to the beer. The flavours are both floral and citrus, which is different and nice. People who like fruity hefeweizen would really love this beer.

Overall it's a great summer beer! We gave it a score of 8 out of 10 and we think this beer would score high among it's peers for it's style/variety/type....whatever you call it in the beer industry ;)

Saturday, June 25, 2011

Kaitlyn's Healthy Granola Bars

Kaitlyn's Healthy Granola Bars
I love making granola bars. They are so expensive in stores which makes me happy because I can make delicious bars at home with natural ingrendients for pennies.

What I have discovered is that recipes for homemade chewy-style (my favourite) granola bars are packed with sugar and fat. Even if the honey is raw and peanut butter all natural, a cup of each is a whole lot of calories!

So I've experimented and I have come up with my own recipe that cuts the sugar and fat in half!

So far I've had no complaints about the reduced amount of sugar. Frankly, as healthy as they are, they are super delicious! Try the recipe as is and increase the amount of sugar if you find the bars too savory.

Kaitlyn's Healthy Granola Bars

Kaitlyn's Healthy Granola Bars
by Kaitlyn McFadden

Ingredients:
  • 3 cups of rolled oats
  • 1 cup of whole wheat AP flour
  • 1/4 cup of brown sugar
  • 1/4 cup of wheat germ/oat bran or just ground up rolled oats
  • 1 tsp cinnamon
  • 1 cup of raisins, chopped dried plums, chopped apricots or whatever you like.
  • 1/4 cup of agave (It's sweeter than honey so I am able to use this amount. If you want to use honey you may need to add more depending on your taste and how sweet you like it)
  • 1/4 cup of canola oil
  • 1 egg white
  • 1 cup mashed banana or unsweetened applesauce. I like to do a batch of each and mix the finished bars together. The banana and applesauce lend mild but different flavours and look the same. I love biting into a bar, not knowing what flavour I'm going to get...it keeps things interesting. :)
    Directions:
    1. Preheat oven to 350F
    2. Mix dry ingredients together including the dried fruit. Chopped dried plums tend to stick together, so at this point I pull them apart by hand and mix them into the flour mixture by hand. When the pieces of plum are coated in flour they don't stick together. 
    3. Add all of the wet and mix together until all the batter is moist.
    4. Line a 9X13 inch baking dish with parchment paper and spread granola batter evenly. Press down with your palm to make a smooth surface and smooth edges.
    5. Bake for 30 mins or until edges start to brown. Remove from oven and cool before placing on a cutting board. Slice into desired shape and size. 
    Kaitlyn's Healthy Granola Bars

    Thursday, June 23, 2011

    Red Pepper Hummus

    Red Pepper Hummus
    So everyone has heard of Roasted Red Pepper Hummus...what about just Red Pepper Hummus? ;)

    I bought what I thought was a GIANT can of roasted red peppers only to bring it home and find out that it simply contained diced red peppers...lol! But I decided to stick with my plan and make Roasted Red Pepper Hummus but with unroasted red peppers.

    It turned out yummy. Lacking the smokey roasted favour but yummy never-the-less. The colour is gorgeous so if you are having people over last minute and want a fancier better looking hummus to serve but have no roasted peppers, grab a red pepper!

    Red Pepper Hummus 
    by Kaitlyn McFadden

    Ingredients:
    1. 1 15 ounce can of chick peas drained and rinsed
    2. 6 ounces diced red bell peppers
    3. 2 garlic cloves
    4. 2 tablespoons extra virgin olive oil or canola oil
    5. 1 tablespoon tahini paste or peanut butter
    6. 3 tbsp of lemon juice
    7. salt and pepper to season
    Directions:
    1. Add all the ingredients to your food processor and pulse until smooth
    2. Taste and add more salt, pepper, lemon, or garlic as needed.
    Red Pepper Hummus



    Tuesday, June 21, 2011

    Griffin Creek 2008 Merlot

    Me and merlot have not always got along.

    In fact we were enemies for quite awhile.

    I WOULD NOT drink merlot. I thought it to be a dated, unbalanced, dominating and far too acidic varietal.

    Over time I've been introduced to well aged merlots from Appalachians that are known for their merlot growing capabilities and I have begun to let down my guard. I still will probably never purchase a bottle of the stuff but I will now consume it when a wine knowledgeable vintner or friend recommends a bottle.

    Shawn was raised in the Rogue Valley in southern Oregon, a region now known for hot weather varietals like merlot and Spanish tempranillo. It was at Del Rio Vineyards in the Rogue Valley where last summer I drank a good bottle of merlot. A few weeks ago our wine savvy friends invited us over to drink a bottle they received through their Willamette Valley Vineyards Wine Club. It was a bottle of 2008 Griffin Creek Merlot, made with grapes from the Rogue Valley.

    It was a lovely bottle. The kind of wine that goes great with a robust meal or by the fire on a cool high-desert June evening being sipped all night long...

    Griffin Creek 2008 Rogue Valley Merlot
    Tasting Notes:

    Bouquet: It grows on you. At first you are blasted with that typical Merlot aroma. But keep your nose in there for awhile because as it breathes you start to pick up cherry, vanilla and black pepper.

    Taste: The wine tasted pretty much as expected meaning I tasted what I could smell; cherry, vanilla, and black pepper. It had medium tannins and a surprisingly mellow acidity. There was a slight metallic aftertaste on the roof of my mouth.

    Overall: This is a heavy, bold, fruit forward wine and I recommend letting it breathe in order to let the flavours become separated and more pronounced. This wine would become more drinkable and structured with longer cellaring.

    Monday, June 20, 2011

    Perfect Whole Wheat Pizza Crust

    Perfect Pizza Crust - Makes perfect Calzones too!
    Perfect Pizza Crust - Whole Wheat Crust
    So I've posted the recipe that I use for thin crust pizza dough recipe but I haven't yet shared with you my all time favourite pizza crust.

    This recipe is perfection. Its crispy on the outside and soft and chewy inside. This recipe comes together very easily and freezes well for use at a later date.

    I stress the importance of using bread flour. Bread flour makes for a much better pizza crust. When I've used AP the crust is good, it just isn't as good as when I use bread flour. I do use whole wheat bread flour and I love it! I don't understand pizzerias that don't offer a whole wheat crust option. I just adore the chewy, nutty flavour that whole wheat lends to a pizza.

    Also, I'm finally admitting that a pizza stone works wonders on crust. I didn't cave and buy one like everyone has been telling me to. I received a cast iron skillet as a wedding gift. It's a perfect multi purpose tool (just what one needs in a tiny place) and it has a dedicated home, outside on our BBQ. So no need to store in the kitchen! Win Win! I now have a pizza stone to bake my perfect crust on and I also have a cast iron skillet for outdoor cooking and tortilla making!

    Perfect Pizza Crust - Base for Mexican Pizza
    Perfect Pizza Crust
    adapted from Annies Eats

    Ingredients:
    • 1 3/4 cup warm water 
    • 2 1/4 tsp of active dry yeast 
    • 1 tsp of honey or agave
    • 2 tbsp canola oil
    • 4 cups whole wheat bread flour, plus more for dusting (I've used AP flour too and you can use white bread flour as well) 
    • 1 tsp salt 
    • 2 heaping tsp of garlic powder
    • 1 heaping tsp of onion powder
    • 1 heaping tsp of dried basil
    • 1 heaping tsp of dried oregano
    • parchment paper or silpat for baking
    Directions:
    1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast, add the honey and let stand until the yeast dissolves and swells, about 5 minutes. Add oil and stir to combine. 
    2. Place the flour, seasonings and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 8 minutes. (It takes me longer with whole wheat, sometimes 10 minutes of kneading) Add a little more flour if the dough is too sticky.
    3.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size about 1 to 1 1/2 hours.
    4. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500F for at least 30 minutes. Turn the dough out onto a lightly floured work surface and divide into two equal pieces for 2 large pizzas or 3 pieces for three medium pizzas. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. 
    5. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or parchment paper. Top as desired. Slide the dough onto the pizza stone or place parchment paper on the stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 10 minutes. Repeat with remaining ball of dough or freeze for later use. 
    6. You can also preheat oven to 500F and bake the pizza on a baking sheet lined with parchment paper OR preheat oven to 480F and bake the pizza on a baking sheet lined with a silpat. 
    7. I find that frozen/defrosted dough has more flavour. It's that defrost and long rise over the course of the day that lends flavour to the dough. If I have time I've started making the dough in the morning and letting it rise all day in the fridge. 

      Saturday, June 18, 2011

      Meat Rolls - A work in Progress

      Ground beef Meatrolls 

      Meatrolls for dinner
      Do you ever come across those recipes that just look so delicious, so mouthwatering that you just have to make it that very day. I came across one of those recipes just the other day. It was a recipe for meat rolls and boy did the pictures look yummy. So I made them that very night for dinner. They were good...but looked very different than the meat rolls pictured in the recipe.

      Mine puffed out and were quite bready. I think I needed to roll it out thinner but I had such a problem with the filling falling out, I don't see how I could have rolled it thinner.

      Well, we loved the concept of this recipe. And I want to make it work. So I'm going to try this recipe again, and follow it more closely (I kneaded the dough...whoops! Just habit I guess!).

      Even though it didn't turn out as pictured this meal was still super yummy and there as so many filling combinations you can try. I did ground beef with minced carrots, onions, garlic and cottage cheese. I'd love to try grilled chicken with pesto and mozzarella or a pizza version with ham, marinara sauce and veggies. mmmmm....

      Meat Rolls
      from Sandra's Easy Cooking

      Dough Ingredients:
      • 3 3/4 cups of all-purpose flour
      • 1 tbs of salt
      • 1 tbs of dry yeast
      • 1/2 tsp canola oil
      • 1/2 tsp sugar
      • 1 and 1/3 cup of warm water
      Filling Ingredients:
      • 1/2 pound of ground beef
      • 1 tsp salt
      • 1 tsp ground black pepper
      • 1/2 onion, finely minced
      • 1 shredded carrot
      • 1 tbs of yellow mustard
      • 1 tbs of garlic powder
      • Cream cheese for spread at room temperature (I used cottage cheese)
      Directions:
      1. Combine all dough ingredients and mix together until a ball is formed. Don't knead the dough. Place in an oiled bowl. Cover and let rise in a warm place for 1 hour until doubled in size.
      2. Saute onions and carrot in a large frying pan with a bit of olive or canola oil
      3. Add the ground beef and combine well. Add the salt, pepper, mustard and garlic to the meat mixture. Cook the beef throughly and drain any excess fat from the pan.
      4. Form the dough into balls the size of a baseball.
      5. Roll out each ball into a 7 inch long and 4 inch wide rectangle. Spread cream cheese all over the dough. Fill with meat mixture but leave room along the edges of the dough so that you can pinch the seams tightly together. 
      6. Place on parchment paper on a non-stick sheet and bake in an oven preheated to 375F.  Bake these for 30 minutes or until golden brown.
      7. Remove from oven when done and cover with a clean dry towel for 10 minutes.
      8. Serve as an appetizer or as dinner with a side salad. 

      Thursday, June 16, 2011

      Sauteed Mushroom and Tomato Orzo

      Sauteed Mushroom and Tomato Orzo
      A few weeks ago I posted a fabulous recipe for Parmesan Basil Orzo. In that post I said that I was going to try the recipe with sauteed mushrooms and tomatoes. Well I did! Didn't take long huh!

      I had my parents over so I did a double batch of the Parmesan Basil Orzo but added herbed sauteed mushrooms and fresh diced tomatoes at the end. It was awesome!

      It was also hearty. Forget serving it with steak and salad like we did. Just add some cooked diced protein of your choice and you have a complete meal!

      Sauteed Mushroom and Tomato Orzo
      by Kaitlyn McFadden

      Ingredients:
      • 1 tbsp of canola oil
      • 1 cup of uncooked orzo pasta
      • 15 oz of chicken broth
      • 1/2 cup of Parmesan cheese grated
      • 2 tbsp of dried basil
      • salt and pepper to season
      • 1/2 cup of diced tomato
      • 1/2 cup of sauteed mushrooms
      Directions:
      1. In a medium sized deep skillet heat the canola oil and add the orzo. Stir until the orzo begins to brown. Add the chicken broth to the orzo and bring to a boil. Turn down the heat to a simmer, cover with a pot lid, and let the orzo cook until the liquid is absorbed. Approx 20 mins. Watch carefully during the last 5 minutes of cooking time as the orzo can begin to stick.
      2. Once the broth is absorbed and the orzo cooked. Remove from heat and add the Parmesan, basil, tomatoes and mushrooms. Stir until the Parmesan is melted. Season to taste with salt and pepper.
      Sauteed Mushroom and Tomato Orzo

      Wednesday, June 15, 2011

      Italian Pulled Beef Sandwich

      You know the feeling you get when you are craving a sandwich and you finally get to eat it. For lack of a better word I describe that feeling as orgasmic. This sandwich definitely fulfilled my gastronomic needs the other night.

      Italian Pulled Beef Sandwiches
      Italian beef sandwiches are a Chicago tradition. Paper thin slices of beef dripping in seasoned beef stock placed on crusty italian loaves and topped with mounds of hot giardiniera mix. I learned this from food network when I was forced to watch them make some, and then consume them... without letting me have some :(

      This is my version.

      Giant 5 pound chuck roast slow cooked to perfection with red wine, thyme, basil, oregano, garlic and onion. Placed on my own homemade buns, topped with roasted red pepper and onion, and soaked in a blush wine vinaigrette.

      Italian Pulled Beef Sandwiches
      by Kaitlyn McFadden

      Ingredients:
      • chuck roast or other preferred roast
      • 1 tbsp basil
      • 1 tbsp thyme
      • 1 tbsp oregano
      • 1 tbsp garlic powder
      • 1 tbsp onion powder
      • 1/2 cup red wine
      • sandwich rolls - try mine!
      • thinly sliced onion
      • roasted red pepper cut into strips or diced
      • blush or red wine vinaigrette salad dressing
      Directions:

      Trim roast of large chunks of fat. Rub herbs all over the roast. Add more if needed. Place roast in slow cooker and pour in red wine. Cook for 8 to 10 hours on low. Remove from slow cooker and place on a cutting board. Shred the beef with a fork.

      Place shredded beef on lightly toasted rolls and pour vinaigrette over the meat. Top with onion and roasted red pepper. Serve sandwiches with a small dish of the vinaigrette on the side for dipping.


      Monday, June 13, 2011

      Healthy Chocolate Ice Cream

      Healthy Chocolate Ice Cream
      So it's been over a week of fabulous weather after the worst spring in history. I think it is now safe to say that summer is just around the bend! In honor of the lovely sunshine, warm evenings, and dinners eaten at twilight on the patio, I bring to you an ice cream recipe. This isn't just any ice cream though...it's healthy. SUPER healthy!

      There are only 3 ingredients required and the main one is frozen pieces of banana!!

      This recipe has made me soooooooo happy because over the last year I have developed a sensitivity to uncultured dairy; ie: milk, cream, ice cream, and certain kinds of cheese.

      The last few posts of mine were ice cream cake. I know that I'm not supposed to eat ice cream but it was my wedding! So I ate very little. Well the evening AFTER the wedding I didn't feel so good. I had sneaked in a piece of left over ice cream cake and the consequence was 24 hours of nausea, pain and indigestion. I swore to never consume the evil stuff again after that horrible night.

      Well with me not eating the leftovers that left Shawn to the duty of consuming all the ice cream in the freezer. I was fine with it at first, the sight of it made me ill, but after a week that cake started to look pretty good again. I needed to nip this craving in the butt...fast. So I searched online and discovered that someone had come up with the wonderful idea of grinding up frozen bananas to make ice cream.

      It makes total sense. In smoothies frozen bananas, even unfrozen ones, lend a thick creamy texture. Ice cream has a thick creamy texture! Voila! Total sense!

      I adapted some recipes to suit my taste. I recommend experimenting with more cocoa powder, less cocoa powder, peanut butter...etc!

      Healthy Chocolate Ice Cream
      by Kaitlyn McFadden

      Ingredients:

      • 2 cups of frozen banana pieces (I slice ripe bananas place them on a wax paper lined cookie sheet and freeze, storing them 3 hours later in a tupperware in the freezer for future use. 
      • 3 tbs of cocoa powder (I found 2 tbs wasn't chocolately enough for me)
      • 2 tsp of vanilla extract

      Directions:
      1. In a food processor blend all ingredients until smooth and creamy! Yep that's it! So easy!
      ** Sometimes I add 2 tablespoons of hot water in the middle of blending the ingredients. It helps the bananas cream quicker. Then I scoop out the ice-cream put it in a bowl and set it in the freezer for 5-10 minutes to firm up again. 


      Sunday, June 12, 2011

      Chinese Noodle Soup

      Chinese Noodle Soup
      Every once and awhile I enjoy a lovely brothy soup for lunch. It's light, low calorie, easy to make, and hydrates and fills me up.

      My favourite quick and easy soup to make is what I call Chinese Noodle Soup. The broth is similar to Wonton Soup broth and makes a lovely base for whatever veggies you have in your fridge.

      The soup pictured here is made with spinach but I've done versions that include mushrooms, scallions, and broccoli.

      I buy the rice vermicelli noodles that come in single-serving-size bundles, which makes is easy add the proper amount of noodles per person to the soup.

      Chinese Noodle Soup
      by Kaitlyn McFadden

      Serves One

      Ingredients:

      • 1 to  1 1/2 cups of chicken broth
      • a pinch of garlic powder or 1 garlic clove minced
      • 1 tsp of soy sauce
      • 1 tsp of sesame oil
      • desired veggies (handful of whatever you choose; like scallions, spinach, baby bok choy, mushrooms, broccoli)
      • desired amount of rice vermicelli noodles
      Directions:
      1. Add chicken broth, garlic, soy sauce and sesame oil and veggies to a sauce pan. Bring to a boil and then reduce heat to simmer.
      2. Add noodles when veggies have reached their desired doneness. This varies according to what veggies you are using; broccoli will require more time than the other veggies I listed. Spinach, mushrooms, scallions and bok choy are ready immediately after the boil.
      3. Simmer noodles for 2 minutes.
      4. Trim noodles with kitchen shears.
      5. Pour into a bowl and serve piping hot.

      Friday, June 10, 2011

      Easy Ice Cream Cake - Cookies and Cream Pie

      Cookies and Cream Pie
      Here's round 2 of my wedding ice cream cakes!

      The second cake I named Cookies and Cream Pie. It consists of an Oreo cookie crust, a layer of fudge (just like in DQ cakes), cookies and cream ice cream, and a drizzling of hot fudge on top.

      This one was my favourite. The brownie bottom on the first cake I made was to-die-for but I have a special place in my heart for crusts composed of  cookies.

      This cake involved a tiny bit more prep work but overall its still very easy to make.

      Cookies and Cream Pie

      Cookies and Cream Pie
      by Kaitlyn McFadden

      Ingredients:

      • 24 Oreo cookies
      • 1/3 cup of melted butter
      • jar of dark chocolate fudge topping
      • 1 quart of cookies and cream ice cream, softened - but not runny
      Directions:
      1. Preheat oven to 350
      2. Place the cookies into a food processor and pulse until the cookies are finely chopped. They should resemble fine-breadcrumbs.
      3. Pour the cookie crumbs into a large bowl, add the butter and mix until well combined.
      4. Pour the cookie/butter mixture into a 9 inch cake pan or pie dish. Press firmly on sides and bottom to form an even, cohesive crust.
      5.  Place in the oven and bake until crust is firm, roughly 8-10 minutes. Once baked, remove from oven and let cool.
      6. Warm up the jar of fudge in the microwave for 30 seconds and pour desired amount of fudge on top of the cookie crust forming a thin layer over the crust, keeping away from the edges. Place in freezer to firm up the fudge.
      7. Once the fudge is firm, top with softened ice cream and fill until you reach the top of the cake pan/ pie dish. Smooth out the ice cream and drizzle with hot fudge topping.  Place back in the freezer for at least 2 hours to firm up the ice cream. I let mine hang out for over night.
      8. Slice and serve!

      Wednesday, June 8, 2011

      Easy Ice Cream Cake - Fudge Brownie Bottom

      Easy Ice Cream Cake - Fudge Brownie Bottom with Mint Ice Cream
      For my untraditional wedding I decided to do an untraditional thing by making my own untraditional wedding cake. Shawn got to choose the type of cake and he chose...ice cream. Yes, he chose ice cream cake for our wedding cake. And not only did he want ice cream cake, but he wanted two!

      This is the first of the two I made. Fudge brownie bottom with mint ice cream layered on top, drizzled with chocolate fudge! Yum!

      I was not going to make the ice cream...there is no way you'll ever get me to buy heavy cream. So we bought the ice cream and the fudge while I made the brownie crust. I used my totally awesome recipe for best ever fudge brownies.

      Its simple to make and so delicious. Its also gorgeous to look at but don't look too long because that ice cream will melt!

      Easy Ice Cream Cake - Fudge Brownie Bottom
      by Kaitlyn McFadden

      Ingredients:

      • Brownies baked in a 9X13 metal pan lined with parchment paper. (Recipe here)
      • 1 quart of ice cream (flavor of your choice)
      • hot fudge for garnish

      Directions:
      1. Once the brownies have cooled remove from pan and peel off the parchment paper. I stuck my brownies in the freezer for 30 mins right before topping with ice cream.
      2. Thaw ice cream on counter until it is soft enough to spread...but not runny.
      3. Place the whole sheet of brownies on a cookie sheet and top generously with the softened ice cream.
      4. Spread to desired thickness. Mine was equal parts brownie and ice cream.
      5. Heat up the fudge and drizzle on top of the ice cream.
      6. Place in freezer until frozen solid. I made mine the day before so it hung out overnight.
      7. To serve, transfer sheet of ice cream cake to a large cutting board and cut into squares.

      Tuesday, June 7, 2011

      Barefoot Bubbly - Pinot Grigio and a wedding

      Barefoot Bubbly - Pinot Grigio
      I have an excuse for not blogging in over a week...I got married!

      But I was thinking of my blog as I was eating cake and drinking sparkling wine. ;)

      We drank a fantastic celebratory bottle of sparkling wine after the big event. (Note the swanky hotel accommodations I managed to get my parents...lol)

       I chose this wine for its price and uniqueness. It's not often that you come across a bottle of sparkling pinot grigio in the supermarket. Barefoot had a selection of four 'bubbly' wines. They were beautifully chosen so that you can pick the perfect bottle to suit your taste. You have a choice between sweet (pinot grigio), semi-sweet, off-dry, and dry.

      Shawn and I are not fans of sparkling wines and we often skip them during tastings. The bubbles just seem to sit in our bellies and make us uncomfortable. However, champagne is traditional for wedding toasts so we needed a bottle that we could open with a celebratory...'pop'!

      I'm so glad I chose this wine. It was sweet, light, crisp and went down super easy. Shawn even liked it and for a couple that avoids carbonated drinks, we managed to drink a few glasses ;) That's saying something!

      This bubbly wine is excellent. I highly recommend it for any special occasion, or even just a picnic in the park.

      And remember, Barefoot has their act together. If sweet is not your thing than they have three other options for you!

      Score: 87%

      Enjoying Barefoot Bubbly Pinot Grigio