Arugula Sweet Potato Salad with Cinnamon Balsamic Vinaigrette

Lately I’ve been all aboard the sweet potato train, and today’s post will hopefully get you on the bandwagon as well. I love sweet potatoes in pretty much any form, and could happily eat them for several meals a day. Luckily they are great all year round as French fries or a delicious breakfast, and work just as well in salads as they do in soups and chilis.

Arugula Sweet Potato Salad {{Baking Bytes}}

Several months ago my office had a catered lunch that was a bit higher class than our norm. Although all the food was delicious, the one that made the most impact on me was an arugula and spiced sweet potato quinoa salad. Their version was sweet, with heavily candied nuts, sugary dried cranberries, and a sweetened balsamic vinaigrette amongst the quinoa, arugula, and goat cheese. Although I loved this combination, it really was like eating dessert with arugula in it which isn’t necessarily something I want to do very often.

Arugula Sweet Potato Salad {{Baking Bytes}}

Inspired by their concoction, I opted to test out a more savory version for myself. I kept the cinnamon roasted sweet potatoes but only lightly honeyed my walnuts. I also nixed the cranberries and used bacon instead, and adjusted the arugula:quinoa ratio to be more in favor of the former. Originally I was going to use brie as chèvre (goat cheese) can be exorbitantly expensive, but I discovered Costco carries goat cheese at an incredibly reasonable price and so I kept that flavor as well. Feel free to substitute brie or another neutral soft cheese if you prefer.

Arugula Sweet Potato Salad {{Baking Bytes}}

The spiced sweet potatoes, salty bacon, creamy chèvre and lightly sweetened and toasted walnuts come together in that fantastic sweet-and-salty juxtaposition that is so popular these days. Arugula and quinoa make a great base and let salad act either as a light lunch or a great side dish.

To round out the experience, I made a cinnamon balsamic vinaigrette only slightly sweetened with honey to mellow the flavor. The dressing gives the salad more of a punch of flavor, and I highly recommend you make it too. In fact, maybe make extra and use it on your other salads too since it’s just that delicious.

Arugula Sweet Potato Salad {{Baking Bytes}}

Although my original recipe is clearly neither vegetarian nor vegan, it could easily be altered for those diet preferences. Vegetarians can simply ditch the bacon, and a pinch of salt to the dressing, and carry on as normal. Vegans will want to substitute maple syrup in lieu of the honey as well as nix the cheese. You may want to add another ingredient to round it out, dried cranberries or salted almonds would both be great options, depending on which flavor route you want to go.

Full of cinnamon flavor, tasty sweet potatoes and a tinge of sweetness, this would be a superb side dish to grace your Thanksgiving table. Instead of those overly sugary sweet potato and marshmallow concoctions normally served this time of year, this salad would be a healthier and more sophisticated twist for this year. Even better, you can absolutely make it ahead (even a few days!) and store it in the fridge until ready to use. It’s delicious cold, at room temperature, or warmed, so pick your favorite or the most convenient and serve it as such.

Arugula Sweet Potato Salad {{Baking Bytes}}

The dressing makes a fair amount, so start with half of the recipe and stir in more to taste or serve on the side for guests to add as they like. I am personally a light dressing kind of person but many people prefer a stronger flavor, and it’s good to have options.

If you’re not doing the Thanksgiving thing, or don’t want to wait that long, this also make a great lunch. I made a batch on Sunday and got about 4-5 lunches out of it. Stored in the fridge, it reheated beautifully at work for the rest of the week. Additionally, if you’re not a fan of arugula, some kind of baby spring mix would be a great substitution.

Arugula Sweet Potato Salad & Cinnamon Balsamic Vinaigrette

Inspired by Food for Thought and Just a Pinch
Serves 6-8 (side dish) or about 4 (lunch)

Ingredients

Salad
4 cups cubed sweet potatoes
1 Tbsp olive oil
1/2 tsp cinnamon

3/4 cup walnuts, chopped
1 Tbsp honey or maple syrup

6 slices bacon (optional)1

1 cup quinoa
2 cups water

5 oz arugula (or leafy veggie/mix of choice)
~4oz goat cheese (or brie, optional)1

Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey or maple syrup
1 tsp cinnamon

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line two cookie sheets with foil or parchment paper.
  2. In a medium bowl, combine sweet potatoes, olive oil, and cinnamon. Stir with a rubber scraper until potatoes are well coated. Arrange in one layer on half of a cookie sheet.
  3. In the same bowl, combine walnuts and honey and stir until completely coated. (Heat the honey sightly to liquify for easier stirring.) Arrange in one layer on the other half of the cookie sheet.
  4. Arrange bacon in one layer on the other cookie sheet.
  5. Place cookie sheets in oven (I put the potatoes on the middle rung, and the bacon one rung below it) and bake for 8-10 minutes, or until walnuts are lightly toasted.
  6. Remove the walnuts to a plate to cool. Continue baking potatoes and bacon for 15-20 minutes, until potatoes are easily pierced with a fork, and bacon is cooked to desired doneness.
  7. Remove bacon to paper towels to cool, pressing to remove excess grease. Dice bacon and set aside.
  8. Meanwhile, in a medium pot bring quinoa and water to a boil, then cover and simmer until all liquid is soaked up, about 15 minutes. Uncover and set aside.
  9. In a small bowl, whisk together dressing ingredients until completely combined.
  10. In a large bowl, combine arugula and half the dressing, tossing to coat. Add quinoa and sweet potatoes, and stir gently until well combined.
  11. Add walnuts (breaking apart if necessary), diced bacon, and goat cheese, stirring gently to combine.
  12. Serve immediately, later today, or tomorrow since it’s good at pretty much any temperature. Store leftovers in the fridge, or make it ahead the night before. Reheats well with a brief stint in the microwave and is also excellent right out of the fridge.
  13. Add additional dressing just before serving if necessary, or serve it on the side.
  14. Delicious as a side dish (6-8 servings) or for a lighter lunch (4 servings).

Notes

For a vegetarian option, just leave out the bacon, it’s great without it too! To get that added salty flavor, add a pinch to the dressing or include a few chopped salted almonds in its place. Vegans could also use maple syrup and ditch the cheese, although you may want to add another ingredient (maybe dried cranberries?), and follow the same salty suggestion.

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Mini Chocolate Peanut Butter Torte a la Mode

Ah, October. While most think of Halloween all month long, I focus on race season. Every weekend except one is taken up by a race, with this past weekend being the sole half marathon and taking place in Dallas. Unfortunately it was crazy hot and I missed my goal time by several minutes, but I did get third place in my age group and an award to boot!

I’m now in Houston and kicked off the Grace Hopper Celebration of Women in Computing which I’m superbly psyched to be attending. I do miss Bozeman’s October weather, but a whirlwind weekend with my favorite aunt for running and eating and Six Flags, followed by the inspiration of being around so many women in tech fields (plus my first time in Texas), is definitely worth skipping a few properly autumnal days.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Even with my disinclination towards Halloween, it does make for a great excuse to bake overly decadent treats that have no real justification. Although I’m still working on losing a few pounds and ergo drastically limiting my sugar intake, these tortes a la mode I made for my anniversary with M last Valentine’s Day are even more appropriate for the current holiday season.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

The original recipe created a full-size dessert, but I felt a mini version was the right choice for me. Already portioned, pretty for pictures, and simpler to tote around. As a bonus, it’s also easier to give away the extras to my unsuspecting coworkers. I have included the instructions for the miniature ones, but for the full-size option simply double the recipe and use two 8″ cake pans.

Intensely chocolatey and riddled with peanut butter flavor, these tortes are drizzled with more of both because, well, why not? Topped with a scoop of vanilla ice cream to round out the experience, it’s an immensely rich dessert and high in presentation points.

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

Fudgy chocolate cake interspersed with chopped Reese’s, the tortes on their own are a wonderful treat, made extra decadent by sandwiching a spread of peanut butter, and drizzled with a peanut butter glaze and chocolate sauce. Smooth vanilla ice cream tones down the decadence just a tad, and makes for a lovely creamy and fudgy juxtaposition. (The sauces also make great ice cream toppings on their own.)

Mini Peanut Butter Torte a la Mode {{Baking Bytes}}

For an extravagant dessert experience bring out the big guns and make these layered tortes a la mode as directed below. For maybe a slightly more tame dessert endeavor, just top each mini torte with a little peanut butter glaze and chocolate sauce, and call it a day. Whichever route you take, or perhaps a hybrid of the two, your peanut butter chocolate lovers are sure to be thrilled.

Mini Chocolate Peanut Butter Torte a la Mode

Adapted from My Baking Addiction
Makes 6 or 12 servings

Ingredients

Cake
1/2 cup butter, melted
1/2 cup unsweetened cocoa powder

1 cup sugar
2 eggs

1.5 tsp vanilla
1/2 cup flour
1/4 tsp kosher salt

5 Reese’s cups, chopped

Filling
peanut butter, heated if necessary for spreading

Glaze
2 Tbsp creamy peanut butter
1/4 cup powdered sugar
1/4 tsp vanilla
2 – 4 Tbsp heavy cream

2 Tbsp prepared chocolate sauce

vanilla ice cream

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Liberally coat a mini cheesecake pan with cooking spray. (A muffin tin will also work.) If you’re using anything besides silicon or mini springform pans, line the bottoms with parchment paper.
  2. In a medium bowl, whisk melted butter and cocoa powder until completely combined.
  3. Stir in the sugar 1/4 cup at a time, mixing well between each addition (use a spatula).
  4. Repeat with eggs, 1 at a time.
  5. Add vanilla, flour, and salt, and stir until there are no streaks of flour.
  6. Fold in chopped Reese’s.
  7. Divide batter evenly between mini cheesecake (or muffin) wells, about 3 Tbsp each.
  8. Bake 18-25 minutes, until tops are matte and a toothpick comes out mostly clean, similar to brownies.
  9. Let cool completely.
  10. Run a knife around the edges of your pans and remove all cakes.
  11. Spread peanut butter on half of the cakes (I used about 1 tsp each), then top with another cake. Transfer to a platter, cake plate, or individual plates (or whatever you plan to serve from). Alternatively, for 12 smaller servings you can carefully cut each cake in half, spread peanut butter on the bottoms, and replace the tops.
  12. Whisk together additional peanut butter, powdered sugar, vanilla, and 2 Tbsp heavy cream until smooth. If you want a thinner glaze, add additional heavy cream in small amounts at a time until desired consistency is reached. (If you are making 12 servings and want ample glaze, you may want to double the amounts.)
  13. Carefully top each mini cake with 1-2 tablespoons of glaze, letting it drip slightly down the sides.
  14. Drizzle with melted chocolate chips or chocolate sauce.
  15. Just before serving, top each stack with a small scoop of vanilla ice cream.
  16. Enjoy!

Notes

I recommend you use a sweeter peanut butter like Jif or Skippy which probably doesn’t need to be heated, but if you insist on using a natural peanut butter it might need to be warmed a little in order for it to be easily spreadable.

I used homemade chocolate sauce I already had on hand; Hershey’s or similar would work great, or melted chocolate chips are always a good option. If you are concerned with presentation, I recommend putting the chocolate sauce in a piping bag and cutting off a very small tip so you have good control over your drizzle.

Sunrise Sweet Potato

Today I bring you a recipe I’ve been planning for months. Why so long you ask? That’s a good question. Is it hard? Nope. Did it take a lot of iterations to figure out? Nope. Does Lindsey greatly struggle with frying eggs pretty enough to photograph? Turns out, yes.

Sunrise Sweet Potato {{Baking Bytes}}

Typically I scramble eggs because it’s way easier and I like to throw in a bunch of extra stuff anyway, but for the purposes of this recipe a fried egg is really my favorite combination. Ideally lightly browned on the bottom with the yolk still a bit runny, it’s a delicious savory meal for any time of the day. Mashed sweet potato, sautéed bell peppers, and a fried eggs are drizzled with a maple syrup and chipotle combo that compliments and juxtaposes the other flavors all in one delicious bite.

Sunrise Sweet Potato {{Baking Bytes}}

I really meant to share this earlier in the summer but my aforementioned struggle with frying pretty eggs deterred me from doing so. As you can see by my over-medium (hard) version here, I eventually gave up. My own personal shortcomings should not prevent anyone from making this delicious recipe, so please forgive the lack of runny yolk.

You may be skeptical of the sweet potato and egg combination but I assure you it is fantastic. Or perhaps, like M, you’re a little held up on the maple chipotle situation that meshes with the whole thing. Even he admitted maple and chipotle are a delicious breakfast addition for a sweet and savory item. (And yes, this recipe is also somewhat inspired by Biga Pizza, just like last month’s ice cream flavor.)

Sunrise Sweet Potato {{Baking Bytes}}

If, like me, you struggle with frying eggs, you can definitely go scrambled or poached or hard-boiled or any method you prefer. I find it easiest to use two separate small frying pans for the eggs and peppers anyway, but if you have better kitchen skills than I do feel free to do it all in one. For ease and quickness, I cook my sweet potato in the microwave, but you can also do a bunch at once in the oven if you’re feeding more than a couple of people. For myself I typically use just one egg, but after a 10-mile run I decided two was necessary.

Sunrise Sweet Potato {{Baking Bytes}}

This is a fantastic post-run meal, a hearty brunch, a delicious lunch, or a fun dinner. I encourage you to make it for whatever you think is the best option, but really, they are all delightful.

And if you have leftover chipotle syrup, it’s great on plain yogurt, on ice cream, on a diced peach warmed in the microwave, for dipping your bacon or sausage, or to top your usual griddle items like pancakes and waffles. Make a larger batch and store it in the fridge, or mix it up on the fly; totally up to you.

Sunrise Sweet Potato
Makes 2 servings

Ingredients

1/4 cup pure maple syrup
1/2-1 tsp ground chipotle

1 medium-large yam or sweet potato
2-4 eggs
1 Tbsp olive oil
1 bell pepper, diced

Directions

  1. In a small bowl, whisk together maple syrup and chipotle. Set aside.
  2. Vigorously scrub your potato, then use a fork to prick several holes all over it.
  3. Microwave 5-10 minutes, until easily pierced with a fork.
  4. Meanwhile, sauté bell pepper in oil over medium heat to desired doneness, about 5 minutes.
  5. At the same time, prepare eggs using preferred method. I like to use fried eggs, but poached or scrambled would be great also.
  6. Just before the eggs are done (don’t forget about them), carefully slice your sweet potato in half. Use a fork to mash the insides and then drizzle with 1-2 tsp of the chipotle syrup.
  7. Top each potato will bell peppers and eggs, then drizzle with additional syrup.
  8. Serve immediately.

Blueberry Cardamom Cheesecake Ice Cream {National Ice Cream Month}

 [Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed them, be sure to check out the previous recipes, s’mores and mimosa!]
 
Is it just me, or is July flying by? I feel like May was only a few weeks ago and here it is with August right around the corner. Insane. At least until I take the weather into account. Montana has been met with somewhat of a heatwave this week, and I’m super grateful we don’t get much humidity along with it.
 

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

With hot weather comes extra cravings for cold treats, so hopefully you’re ready for a new flavor. The world is full of cheesecake ice creams, usually strawberry, and today we’ll had one more to the mix. I chose blueberry due to the abundance in my freezer, but you could definitely substitute blackberry, strawberry, raspberry, or whatever your favorite is.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

The ice cream itself is a mild cheesecake flavor made more interesting with the addition of cardamom. Although I actually really love the flavor of cardamom, it rarely occurs to me to use it outside of my Christmas krumkake-making sessions with my family. It’s a wonderful spice with a bit more intrigue than cinnamon, and is ready to up the ante in your baking adventures. A few years ago I discovered cardamom cream cheese frosting, and I’ve been a fan ever since.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a pleasantly spiced and cream cheesy ice cream to add to your repertoire, and is excellent on its own. The blueberry sauce swirl not only adds wonderful flavor, but a gorgeous color as well. You can stir it in as much or as little as you like, depending on whether you prefer it streaky or entirely purple.

Although cheesecake ice cream often contains a Graham cracker crust component, I opted not to add one. Personally it adds a level of sweetness I am not looking for, and it alters the texture as well. If you’re missing it, however, you can certainly crumble your favorite Graham cracker crust into the ice cream, or use it as a topping.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

I’ve included recipes for both cardamom cheesecake ice cream and a blueberry sauce below. If you’re in a bind, you can substitute canned blueberry pie filling, but I promise this sauce is quite simple to make, just remember to allow for chilling time. You likely will not have any leftover sauce, so make an extra batch (with extra cornstarch! see note) if that saddens you. Not a fan of cardamom? Substitute cinnamon or nutmeg, or leave it out entirely. If you’re looking to pump up the cream cheese flavor, you can try adding extra cream cheese to the base, or you can add a tablespoon or two of dry Cheesecake-flavored instant pudding mix.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a lovely recipe for these hot summer days, and I hope you enjoy it as much as I have!

Cardamom Cheesecake Ice Cream 

Makes ~6 cups

Ingredients

3/4 cup sugar
8 oz cream cheese, softened

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute

1 tsp vanilla
1-2 tsp ground cardamom1

1-2 Tbsp dry Cheesecake-flavored instant pudding mix (optional)2

Directions

  1. Warm cream cheese in the microwave until easily stirred (if it isn’t already), about 30 seconds.
  2. Add all ingredients to a blender, and blend until mixture is smooth.
  3. (If you don’t have a blender, use a hand mixer. Alternatively, mix cream cheese and sugar first, then slowly whisk in liquids until completely combined and smooth. Whisk in vanilla and cardamom.)
  4. Cover bowl (or keep it lidded in the blender container) and store in the refrigerator until completely chilled, or overnight.
  5. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight. Or, follow Blueberry Cheesecake Ice Cream recipe below.
  6. Top with crushed Graham crackers or Graham cracker crust for extra flair and crunch.

Notes

1 I used 1.5 tsp, but I think I’ll use 2 next time because I like a pretty strong flavor. If you don’t like cardamom, you can leave it out or substitute cinnamon or nutmeg, adjusting quantities to your preference.

I did not add this, but if you want it super cream cheese tasting, this is the easiest way to pump up the flavor.

Blueberry Sauce3

Borrowed from My Baking Addiction
Makes about 2 cups

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp lemon juice

1 Tbsp cornstarch
1 Tbsp cold water

1/2 tsp vanilla

Directions

  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 1 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes.
  3. Remove from the heat and stir in vanilla and zest, mashing blueberries a little.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or mix in to Blueberry Cheesecake Ice Cream (below).
  5. Store leftovers in the fridge and reheat slightly as necessary.

Notes

This is the same recipe I use for topping waffles and Overnight French Toast, but with less cornstarch for a thinner sauce, which keeps it smoother when frozen in the ice cream. If you want to make it as a topping, use 2 Tbsp cornstarch and 2 Tbsp cold water.

Blueberry Cheesecake Ice Cream

Ingredients

1 recipe cheesecake ice cream, chilled but not churned (or *just* churned)
1 recipe of thin blueberry sauce, chilled

Directions

  1. If you haven’t churned the ice cream already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Remove bowl from freezer, and drizzle some blueberry sauce on the bottom.
  4. Gently spread about one cup of ice cream into the bowl, and top with another drizzle of blueberry sauce. Avoid stirring if you don’t want your ice cream to be completely blue/purple. Repeat with remaining ice cream and sauce. If desired, gently swirl with a table knife.
  5. Return bowl to freezer for about 3 hours, or until ice cream is firm.
  6. Serve solo or topped with extra sauce and crushed Graham crackers (or crust.)

S’mores Ice Cream {National Ice Cream Month}

[Introducing…Frozen Friday! In honor of National Ice Cream Month, each Friday in July, starting today, I will share a new ice cream recipe, enjoy!]

I hope all my United Statesian readers had a wonderful Independence Day, and the rest of you had a wonderful regular ole Monday. I spent the last week+ in Lead, SD visiting M while he works there. We celebrated by watching Independence Day on the 3rd, and going to the Lead fireworks display on the 4th. The movie was a bit better, I must say.

As you may have guessed, I actually meant to have this posted last Friday, but between traveling and working remotely it fell by the wayside. My sincere apologies. There will be a surprise bonus post sometime this month to bring the total up to five.

S'mores Ice Cream {{Baking Bytes}}

In any case, ice cream! Ice cream is one of my favorite things to make and play with new recipes. Partially because it’s really hard to screw it up (even if it doesn’t turn out how you wanted, it’s rarely inedible) and also because it’s one of my favorite desserts. Thinking of new flavors and tinkering with the proportions until it’s what I dreamed in my head is both rewarding and delicious. Admittedly my ice cream consumption is rather higher throughout early summer for this reason, but I consider it a sacrifice worth making. You’re welcome.

S'mores Ice Cream {{Baking Bytes}}

We’ll kick off the month with what might be my new favorite flavor, or definitely at least Top 5: s’mores ice cream. Graham cracker ice cream swirled with homemade chocolate and marshmallow makes for a melt-in-your-mouth s’mores experience – no fire necessary. It has the added bonus of being substantially less messy to make and eat, which is a huge win in my book.

S'mores Ice Cream {{Baking Bytes}}

The ice cream is smooth and creamy with that wonderful Graham cracker flavor. Honestly, it’s delicious all on its own and likely I’ll add it into my usual rotation even without the extras. For a cheater version, you can just top the ice cream with chocolate sauce and marshmallows without making them yourself and doing the swirl. However, I highly recommend doing the whole she-bang. All of the components are simple to make and beginner friendly, and the result is something magical.

S'mores Ice Cream {{Baking Bytes}}

The marshmallow creme was surprisingly easy; I actually expected it to be much more complex. Much like pudding or mousse, however, it’s mostly just heating and stirring things. Not a big deal at all. I’ve always been somewhat freaked out by store-bought marshmallow creme, so having this super easy (and pretty quick) option for ice cream is fantastic. Tastes delicious and doesn’t have anything artificial in it. Yum. I used my go-to chocolate sauce recipe here, but you can substitute your own favorite if you prefer. Just make sure it’s regular chocolate sauce, and not hot fudge, as the latter will freeze too hard.

S'mores Ice Cream {{Baking Bytes}}

Kick your summer up a notch with this s’mores ice cream, sure to be both kid- and adult-approved.

Graham Cracker Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute
1-2 packages Graham crackers1
1/2 cup brown sugar

Directions

  1. Place all ingredients in a blender and blend until smooth.
  2. Chill contents in blender in the fridge at least 4 hours, or overnight.
  3. Blend briefly, then freeze according to your ice cream maker’s directions.
  4. Transfer to a freezer-safe bowl to freeze for an additional three hours, or overnight. Or follow s’mores ice cream recipe below.
  5. Top with additional crushed Graham crackers for some extra flair and a little crunch.

Notes

For a milder Graham cracker flavor, use just one package. For a more kapow experience, use up to two. I like a pretty strong flavor, so I use two packages minus two or three crackers that I crush separately and reserve for topping.

Fudge Ripple

Borrowed from Brown Eyed Baker
Makes 1+ cups1

Ingredients

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened cocoa powder2

½ teaspoon vanilla extract

Directions

  1. In a medium saucepan, whisk together all ingredients except vanilla. Cook over medium heat, whisking often, until the sauce comes to a low boil.
  2. Continue cooking for another 2 minutes, whisking almost continuously.
  3. Remove sauce from the heat, stir in the vanilla, and let cool in the pot for several minutes.
  4. Chill in the fridge for at least 30 minutes before using in ice cream.

Notes

The quantity varies a bit depending on cooking time, in my experience. I used about 1/2 cup in my ice cream and put the rest in the fridge to use later. You can also freeze it but you may need to take it out for a bit before it becomes pourable.

The original recipe calls for Dutch-processed cocoa powder but I just used Hershey’s because that’s what I always have on hand. I used one tablespoon dark cocoa powder and the rest regular.

Marshmallow Creme

Borrowed from Cooking Classy
Makes 1+ cups1

Ingredients

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt

2 egg whites
1/4 tsp cream of tartar

1 teaspoon vanilla extract

Directions

  1. In a small saucepan, whisk together sugar, corn syrup, water, and salt over medium heat. Continue cooking, whisking occasionally, until mixture has reached 240 degrees.
  2. Meanwhile, add egg white and cream of tartar to the bowl of a stand mixer. Whip with an electric mixer (I prefer to use a handheld rather than my stand mixer for small amounts like this) on medium-high speed until mixture is fluffy and has soft peaks. If you weren’t already using your stand mixer and whisk attachment, set that up now.
  3. When sugar mixture has come to the correct temperature, remove from heat. Turn your stand mixer to low, and slowly pour hot sugar mixture down the side of the bowl into the egg whites while the mixer is running.
  4. When all the sugar mixture is added, increase speed to medium-high and whip until mixture is glossy and medium peaks form. This will take several minutes.
  5. Scrape the bowl, add vanilla, and continue to whip on medium-high until stiff peaks form.
  6. Store in an airtight container in the fridge until ready to use.

Notes

This is half the original recipe, and I still had some leftover. It keeps well in the fridge so feel free to double it and have lots of extra for toppings.

S’mores Ice Cream

Ingredients

1 recipe Graham cracker ice cream, chilled but not churned
1 recipe of fudge ripple, chilled
1 recipe of marshmallow cream

Directions

  1. If you haven’t already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Transfer about 1 cup of marshmallow creme to a frosting bag or Ziploc, and snip a 1/2″ hole.
  4. Remove bowl from freezer, and drizzle some chocolate sauce on the bottom.
  5. Gently spread about one cup of ice cream into the bowl. Pipe a swirl of marshmallow creme, then drizzle chocolate sauce over the marshmallow cream. Repeat until all ice cream is used up. Tip: end with plain ice cream or just a small drizzle as it could muddle together once you add the lid.
  6. Return bowl to freezer for at least 3 hours, or until ice cream is firm. Serve solo or with additional crushed Graham crackers, marshmallow creme, and/or chocolate sauce for topping.