Thursday, October 21, 2010

Nutella Rum Sherbet

For about the past three weeks, every night, roughly around 9:30 p.m., I complain to my friend Kristin on gchat that I desperately want to eat ice cream, even though there isn't any to be found in the house. I don't want to make any because it would take 4-6 hours to freeze. I don't want to bike alone to the store in the dark. I don't want to leave my bed (Ah, the real reason emerges: laziness!). I was forced to put an end to my slothful ways and to satisfy my nocturnal cravings when Tiffany sent me this amazing recipe for Nutella Ice Cream.

If you have never tried Nutella, then you haven't fully lived. If you are allergic to chocolate and/or hazelnuts, then I'm sorry, but you will never fully live. 

Tiffany, my faithful taste-tester, knowing what's good, wished to pay her respects to the Italian, chocolate-spread gods, but is a little lactose intolerant, so I substituted the dairy for almond milk. I also swapped the vodka for rum. 

So to recap: Nutella. Rum. Nutella Rum Sherbet. Go. Go get out you ice cream maker. Go make it now, and live (with a happy stomach).

Nutella Rum Sherbet

Yields 2 cups

1 1/3 cups almond milk
1/3 cup sugar
1/3 cup nutella
1 tablespoon extra dry white rum

Beat all ingredients together until evenly incorporated and bubbles form.

Churn according to your ice cream maker's instructions and freeze for at least 5 hours before serving.


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Monday, October 4, 2010

No-Bake Chewy Granola Bars

I have found the no-muss, no-fuss bite for you and another no-bake recipe for Kathleen. In less than half an hour, these chewy granola bars will be ready to satisfy both your sweet and salty cravings with plenty of leftovers for the rest of the week.

This is the simplest granola bar recipe I've come across and it's versatile that you can use whatever is hanging out in your cupboard. On this occasion I chose to add chocolate chips and peanut butter chips to the mix, but dried fruits, pretzels, cereal, candy, and marshmallows are all welcome here.

Granola bars are indispensable when it comes down to a snack on the run or breakfast on the fly. You get your grains, fruit, and a little sweet treat all in one. What more could you want?

No-Bake Chewy Granola Bars
adapted from Rachel Ray

4 tablespoons unsalted butter
1/4 cup honey
1/4 cup packed light brown sugar
pinch of salt
2 cups granola
1 cup rice/puffed cereal (Rice Krispies, Kashi Go-Lean Honey Puff, etc.)
1/4 cup chocolate chips*
1/4 cup peanut butter chips*

*You can substitute anything you like here or add more.

In a medium saucepan, combine the butter, honey, brown sugar, and salt.

Bring the mixture to a boil over medium-high heat. Then lower the heat to medium-low and simmer until the sugar dissolves (about 2 minutes). Remove the saucepan from the heat.

Add the granola and rice cereal (and pretzels if using them) to the saucepan and fold the ingredients to evenly coat with the sauce.

Transfer the granola mixture to a 9 x 13 inch ungreased baking pan. Press firmly with a spatula to evenly fill the tray. Gently press the chips onto the top.

Place the pan in the refrigerator until the mixture is firm (about 15 minutes). Cut into 2 1/4 x 3 inch bars.

Store in an airtight container or wrap in waxed paper.
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