Gingerbread Cookie Ice Cream by Erica

Are you a gingerbread fan? I know I am! All those warm spices and the rich, deep flavor of the molasses seem to dance on your tongue.

 
 

This Gingerbread Cookie Ice Cream is a wonderful way to enjoy those flavors. Creamy desserts are my favorite. While I enjoy a good gingerbread cookie, if there’s a way to inject it with cream, I’ll usually opt for that version! Plus this recipe comes together so easily—no stirring custard over the stove required. If you don’t mind eating the ice cream straight from the ice cream maker, you could be enjoying this in about 30 minutes! That’s dangerous knowledge right there…

 
 

Here’s what you’ll need: molasses, cream, milk, vanilla, ginger, cloves, cinnamon, nutmeg, sugar, and gingerbread cookies!

 
 

I recommend using cookies with a bit of a snap to them since they’ll soften a bit in the ice cream. Although the soft texture of chewy gingerbread cookies might be lovely as well!

Chop them into fairly big chunks. If you cut the cookies into too small of pieces, they’ll get lost in the shuffle.

 
 

Now it’s time to mix up the ice cream base! Put everything but the milk into a deep bowl. Mix just until the cream starts to thicken. You don’t want to get to the dollop or soft peak stage, otherwise the cream will start to churn into butter when you put it in the ice cream machine.

 
 

Slowly pour in the milk with the mixer running.

 
 

Churn until frozen to soft serve consistency. This should take anywhere from 10–20 minutes, depending on your machine. Throw in the cookie chunks during the last minute or so of churning.

 
 

Transfer to a freezer-safe container and freeze until solid, about 2 hours.

 
 

This would be a great way to use up any leftover cookies from the holidays. You could also use store-bought gingerbread cookies if you prefer. Or make up a batch especially for this recipe!

I think you could use sugar cookies as well, or any neutral-flavored cookie for that matter. Just consider the texture of the cookie and if it will translate well to an ice cream.

 
 

Notes:

• If you like, you can make this using a no-churn method. Instead of beating the cream just until thickened, beat it until it reaches the soft peak stage. Whisk in the milk and pour into a freezer-safe container. Freeze until semi-solid, about 1-2 hours. Sprinkle the cookie chunks on top and fold in. Freeze until solid, about 2 more hours.
• I like my dessert on the less-sweet side. If you prefer things sweeter, go ahead and add 2-3 more tablespoons of sugar to the base.
• If you like a really punchy gingerbread flavor, you can increase the molasses to 4 tablespoons. My husband and I preferred the more mellow flavor when I used 3 tablespoons.
• I used blackstrap molasses, which has a stronger flavor than “regular” molasses.

 
 

Here’s the printable recipe: Gingerbread Cookie Ice Cream

 
 

Read More

Gingerbread Cookie Ice Cream by Erica

Gingerbread Cookie Ice Cream by Erica

Are you a gingerbread fan? I know I am! All those warm spices and the rich, deep flavor of the molasses seem to dance on your tongue.

 
 

This Gingerbread Cookie Ice Cream is a wonderful way to enjoy those flavors. Creamy desserts are my favorite. While I enjoy a good gingerbread cookie, if there’s a way to inject it with cream, I’ll usually opt for that version! Plus this recipe comes together so easily—no stirring custard over the stove required. If you don’t mind eating the ice cream straight from the ice cream maker, you could be enjoying this in about 30 minutes! That’s dangerous knowledge right there…

 
 

Here’s what you’ll need: molasses, cream, milk, vanilla, ginger, cloves, cinnamon, nutmeg, sugar, and gingerbread cookies!

 
 

I recommend using cookies with a bit of a snap to them since they’ll soften a bit in the ice cream. Although the soft texture of chewy gingerbread cookies might be lovely as well!

Chop them into fairly big chunks. If you cut the cookies into too small of pieces, they’ll get lost in the shuffle.

 
 

Now it’s time to mix up the ice cream base! Put everything but the milk into a deep bowl. Mix just until the cream starts to thicken. You don’t want to get to the dollop or soft peak stage, otherwise the cream will start to churn into butter when you put it in the ice cream machine.

 
 

Slowly pour in the milk with the mixer running.

 
 

Churn until frozen to soft serve consistency. This should take anywhere from 10–20 minutes, depending on your machine. Throw in the cookie chunks during the last minute or so of churning.

 
 

Transfer to a freezer-safe container and freeze until solid, about 2 hours.

 
 

This would be a great way to use up any leftover cookies from the holidays. You could also use store-bought gingerbread cookies if you prefer. Or make up a batch especially for this recipe!

I think you could use sugar cookies as well, or any neutral-flavored cookie for that matter. Just consider the texture of the cookie and if it will translate well to an ice cream.

 
 

Notes:

• If you like, you can make this using a no-churn method. Instead of beating the cream just until thickened, beat it until it reaches the soft peak stage. Whisk in the milk and pour into a freezer-safe container. Freeze until semi-solid, about 1-2 hours. Sprinkle the cookie chunks on top and fold in. Freeze until solid, about 2 more hours.
• I like my dessert on the less-sweet side. If you prefer things sweeter, go ahead and add 2-3 more tablespoons of sugar to the base.
• If you like a really punchy gingerbread flavor, you can increase the molasses to 4 tablespoons. My husband and I preferred the more mellow flavor when I used 3 tablespoons.
• I used blackstrap molasses, which has a stronger flavor than “regular” molasses.

 
 

Here’s the printable recipe: Gingerbread Cookie Ice Cream

 
 

http://bit.ly/2VlgC7p

Read More

El maquillaje de Clarins para brillar en Nochevieja

El maquillaje de Clarins para brillar en Nochevieja

Estas semanas os he estado enseñando las opciones que nos ofrecen las marcas para darle un toque festivo a nuestro look y es que en las colecciones de maquillaje de Navidad no puede faltar un buen brillo. Esta es también la apuesta de Clarins, que deslumbra con una edición limitada pequeñita pero con tres productos que justo aportan ese toque de luz para darle un aire diferente al maquillaje.

Sigue leyendo... http://bit.ly/2Vk8owj December 30, 2018 at 10:50PM

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Hay ediciones limitadas que bien merecen ahorrar para darse un capricho y una de ellas es la que Guerlain ha diseñado para este fin de año, con la que terminan por todo lo alto con la celebración del 190 aniversario de la firma y que apuesta por el brillo y los tonos cobres y dorados que a mi tanto me gustan.

Sigue leyendo... http://bit.ly/2Apfwyt December 30, 2018 at 08:00AM

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La Edición Limitada Smart Glow de Mádara

La Edición Limitada Smart Glow de Mádara

Todos los años, la marca de cosmética orgánica letona Mádara lanza una línea de regalos de edición limitada con envoltorios preciosos con algunos de sus productos más top. Me encantan las ilustraciones tan alegres y coloridas que han elegido para la colección Smart Glow, con formas geométricas que evocan escenas de la vida en la ciudad. Su autor es el artista letón Roberts Rūrāns.

Sigue leyendo... http://bit.ly/2EU5n0F December 29, 2018 at 04:45PM

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Hace unos días leía los datos de un estudio que revelaba que el 96% de las españolas eligen cosméticos como regalo de Navidad. Maquillaje (63%), cuidado facial (59%) y perfumes (58%), por este orden, son los que más se repiten en las cartas a los Reyes Magos y a Papá Noel. Notino es una perfumería on-line con la que colaboro desde hace tiempo y que me parece una buena alternativa para comprar los regalos de Navidad y además ahorrar unos euros.

Sigue leyendo... http://bit.ly/2LyUwK9 December 27, 2018 at 08:00AM

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Nabla Holiday Collection, maquillaje para brillar

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Es muy difícil no enamorarse de Nabla. Recuerdo la primera vez que me contactaron, ya se estaba empezando a hablar de la calidad de sus sombras pero aún era muy nueva. Las expectativas eran tan altas que temí decepcionarme después de todo las maravillas que había leído pero fue justo al contrario, me conquistó por completo y desde entonces me sigue sorprendiendo con cada colección.

Sigue leyendo... http://bit.ly/2ESLwyS December 26, 2018 at 08:00AM

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Los cofres de Navidad de Nuxe, listos para regalar

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Los cofres de belleza son una opción de regalo muy socorrida y que siempre te hacen quedar bien. La mayoría de las marcas se esmeran cada año en ofrecer unos lotes más atractivos en cuanto a productos y packaging. Los de Nuxe nunca decepcionan y este año tenéis un montón de opciones a cuál mejor y para todos los presupuestos.

Sigue leyendo... http://bit.ly/2LyiZPH December 24, 2018 at 01:32PM

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Roasted Squash and Bacon Hash by Erica

One of my favorite things to make for breakfast during the colder months is roasted veggies. I usually prefer a hearty breakfast when I wake up to a chilly house. Plus it makes me happy to start my day off with a big serving of vegetables.

This Roasted Squash and Bacon Hash is a wonderful way to enjoy seasonal veggies—or use up any produce that you bought on a whim and subsequently can’t decide how to cook it.

 
 

You only need these 5 ingredients plus some salt and pepper: acorn squash, onion, potatoes, bacon, and mushrooms.

 
 

To make this roasted squash hash, start by prepping the star ingredient: squash! Slice your squash in half and scrape out the seeds and stringy part.

 
 

Cut the squash into slices that are about 3/4 inch wide.

Important note: The skin on acorn squash is quite thin, so there’s no need to peel it. Same goes for delicata squash. If you decide to use a different variety of squash, make sure to peel the skin off first. Otherwise it can get quite tough!

 
 

Chop the slices crosswise into 3/4-inch chunks.

You’ll also need to finely chop your onion, slice your mushrooms, chop your bacon, and dice your potatoes. You want to cut the potato chunks about 1/2 inch in size. Potatoes tend to take longer to cook than squash, so the chunks should be a bit smaller.

 
 

Divide the chopped veggies between 2 rimmed baking sheets. Sprinkle them with salt and pepper to taste. My kids think pepper is too spicy, so I usually leave it out.

 
 

Put the bacon on top of the veggies.

 
 

Roast in a 400ºF oven, without stirring, until the veggies are tender. This takes about 45–50 minutes.

 
 

You can enjoy the hash immediately after it’s done roasting. Or you can store it in the refrigerator and reheat it the next day. This is my favorite way to serve it because everything gets a bit more crispy when you fry it in a cast iron skillet with some butter. Mmmm…

 
 

This would be a great make-ahead breakfast for any overnight guests you might have over the holidays. Simply roast up a big batch of the veggies, reheat as needed, and serve with a fried egg. Bonus points if you make a sunny side up egg.

 
 

You can totally switch up the kind of veggies that you use. You could add broccoli or kale for a bit of green, carrots for added sweetness, beets for earthiness and color, garlic for a flavor punch, etc. You could even add fall fruits such as apples, cranberries, or grapes!

 
 

Here’s the printable recipe: Roasted Squash and Bacon Hash

What would you throw into the mix?

 
 

Read More

Roasted Squash and Bacon Hash by Erica

Roasted Squash and Bacon Hash by Erica

One of my favorite things to make for breakfast during the colder months is roasted veggies. I usually prefer a hearty breakfast when I wake up to a chilly house. Plus it makes me happy to start my day off with a big serving of vegetables.

This Roasted Squash and Bacon Hash is a wonderful way to enjoy seasonal veggies—or use up any produce that you bought on a whim and subsequently can’t decide how to cook it.

 
 

You only need these 5 ingredients plus some salt and pepper: acorn squash, onion, potatoes, bacon, and mushrooms.

 
 

To make this roasted squash hash, start by prepping the star ingredient: squash! Slice your squash in half and scrape out the seeds and stringy part.

 
 

Cut the squash into slices that are about 3/4 inch wide.

Important note: The skin on acorn squash is quite thin, so there’s no need to peel it. Same goes for delicata squash. If you decide to use a different variety of squash, make sure to peel the skin off first. Otherwise it can get quite tough!

 
 

Chop the slices crosswise into 3/4-inch chunks.

You’ll also need to finely chop your onion, slice your mushrooms, chop your bacon, and dice your potatoes. You want to cut the potato chunks about 1/2 inch in size. Potatoes tend to take longer to cook than squash, so the chunks should be a bit smaller.

 
 

Divide the chopped veggies between 2 rimmed baking sheets. Sprinkle them with salt and pepper to taste. My kids think pepper is too spicy, so I usually leave it out.

 
 

Put the bacon on top of the veggies.

 
 

Roast in a 400ºF oven, without stirring, until the veggies are tender. This takes about 45–50 minutes.

 
 

You can enjoy the hash immediately after it’s done roasting. Or you can store it in the refrigerator and reheat it the next day. This is my favorite way to serve it because everything gets a bit more crispy when you fry it in a cast iron skillet with some butter. Mmmm…

 
 

This would be a great make-ahead breakfast for any overnight guests you might have over the holidays. Simply roast up a big batch of the veggies, reheat as needed, and serve with a fried egg. Bonus points if you make a sunny side up egg.

 
 

You can totally switch up the kind of veggies that you use. You could add broccoli or kale for a bit of green, carrots for added sweetness, beets for earthiness and color, garlic for a flavor punch, etc. You could even add fall fruits such as apples, cranberries, or grapes!

 
 

Here’s the printable recipe: Roasted Squash and Bacon Hash

What would you throw into the mix?

 
 

http://bit.ly/2PVakY9

Read More