Raspberry Cheesecake Ice Cream Popsicles

I figure now that the first day of fall is literally around the corner, I might as well share the summer recipes I’ve been sitting on for, oh, months.

I’ve had a pretty excellent summer, all things considered (pandemic, political unrest, a consistently hefty workload)! Some highlights since we’ve last chatted: Driving with my best friend to my summer cabin in Wisconsin for the best socially-distant 10 days with my family; re-doing my bedroom decor; spending every opportunity by the pool with a good book; slumber parties; a socially-distant weekend trip to the beach; getting a bike; FaceTiming with friends that are far away that I can’t visit; lots of hikes; a week-long stay at a beach house on Figure 8 Island which was technically work but felt like a girl’s trip because I’m so freakin’ lucky. I mean, not bad right?!

So obviously I was busy livin’ and not too worried about writing and I’m not sorry about it! Just like I’m not sorry for sharing a popsicle recipe in the middle of September. It may be in the 60’s this weekend in North Carolina (and my apartment may be decorated for Halloween already) but we all know it will be back up to the 80’s next week so let’s just accept what we have here.

So there’s this fast food chain here called Cook Out – it’s like elite fast food. Better than anything except for maaaybe Shake Shack (but only the Shake Shack on 72nd street in NYC) Yeah, I said what I said. Anyway, they have all these specialty milkshake flavors like “banana pudding” and “orange push-up” but my favorite is their raspberry cheesecake. So obviously I recreated it in popsicle form.

I mean, how precious are these?! That marble effect! And they taste even better than they look. Honestly you should just make them in general but they’d be perfect to serve for the Fourth of July or Memorial Day so file these away for next summer for sure!

Raspberry Cheesecake Popsicles

Ingredients:

RASPBERRY SAUCE:
12 oz fresh raspberries
1/2 cup white granulated sugar
Juice from 1 lime

ICE CREAM BASE:
8 oz cream cheese, softened
1/2 cup white granulated sugar
1 cup whole milk
1/2 cup heavy cream
2 oz graham cracker crumbs

Directions
1. First make the raspberry sauce by combining the raspberries, sugar, and lime juice in a saucepan over medium heat. Stir occasionally and heat until the mixture reaches a gentle boil. Cook until the berries have softened and the sugar has dissolved completely. Then remove the saucepan from heat and allow to cool.
2. Transfer the mixture to a blender and puree. Then strain the puree over a large bowl to remove any seeds. Toss the seeds and chill the sauce completely in the fridge.
3. While the sauce chills, make the ice cream. In a stand mixer, beat together the cream cheese and sugar until it’s smooth and creamy.
4. Add the milk and heavy cream to the cream cheese and mix until well combined. Put the mixture in the fridge and let chill for 30 minutes.
5. Transfer the cream mixture to your ice cream machine and follow manufacturer instructions. Don’t add the raspberry sauce during the churning process!
6. Once the ice cream is finished churning, it should be milkshake-like consistency.
7. Pull the raspberry sauce from the fridge and find your popsicle molds.
8. Fill the popsicle molds about 1/4th of the way with ice cream, then add a tablespoon of raspberry sauce, and continue to alternate between the two until the popsicle molds are filled.
9. Add popsicle sticks to the molds, cover them, and place the molds in the freezer to allow everything to freeze for a few hours at least (but ideally overnight)
10. Once ready, remove a popsicle slowly and carefully from the mold and enjoy!

Star Shaped Raspberry Hand Pies

As I write this, I’m on day 20 of a whole 30. I figured that with quarantine, it was kind of the perfect time to complete a whole 30 for the year since I didn’t finish the one I attempted in January. Without the usual temptations from work, social gatherings, networking events, etc. it’s been nice and easy so far!

IMG_3833

With that being said, I made sure to make a festive Memorial Day themed treat before I started the 30 days. Would you expect anything less of me?

IMG_3819

IMG_3864

These star-shaped hand pies have the most delicious raspberry jam filling and super flakey, buttery crust. They’re drizzled with white icing (an allusion to the “stripes” part of “stars and stripes”!) They’re the perfect size to curb your sweet tooth without overloading on pie (although, is that even possible?) and the best part is you don’t have to use anything other than your hands to eat them. Wahoo!

Star Shaped Raspberry Jam Hand Pies

ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1/3 cup butter, chilled and cubed

1/3 cup crisco, chilled cubed

~ 7 tablespoons ice water

raspberry jam

1 egg, for egg wash

2 tablespoons of powdered sugar

a few drops of water (or lemon juice)

directions:

Process the flour, sugar, and salt together. Add the cold butter and the shortening. Gradually add the water to the mixture, tablespoon by tablespoon, until the crust holds together.

Flatten the crust into two rounds, wrap them in parchment paper, and let them rest in the fridge for at least 30 minutes.

Preheat your oven to 400 F.

When ready, roll out the dough disks and, using a cookie cutter, cut out the star shapes. Place whatever dough you’re not working with in the refrigerator, to keep cool. Assemble half the stars on a baking sheet lined with parchment paper. Place the other half of the stars in the fridge.

Add a 1/2 tablespoon of jam to the center of each star. Cover these with the remaining star cut-outs. Use the back of a fork to press down all around the perimeter of each hand pie, this will seal the edges to prevent seepage, as well as create the crimping effect.

Use a small, sharp knife to cut a little cross in the center of each star so as to allow for venting.

Brush each assembled hand pie with the egg wash. Place all of the assembled hand pies in the fridge for 10 minutes.

Transfer the hand pies to the oven and bake for 12-15 minutes, until golden brown. Remove from the oven and let cool.

While the hand pies cool, make the icing drizzle by combining the powdered sugar and a few drops of water (more or less, depending on desired consistency.) 

Once the hand pies are cooled, quickly drizzle the icing over the hand pies. The icing will harden quickly, then your pies are ready to enjoy!

IMG_3881-2

IMG_3886

So, Memorial Day 2020. No real plans as of yet except I demand to be outside, weather permitting. I got some new kindle books delivered so at the very least, you can find me in the park on a picnic blanket. Have a good one, friends!

 

 

Butterbeer Affogato

I almost didn’t find the time to write this because I was taking the time to actually relax on a Sunday for a change! Like, I slept in until 9 am, had coffee on my balcony, relaxed by the pool, & read a whole book you guys.

While there’s usually no post on Sundays (you better recognize that reference), I didn’t want you guys to miss out on any of the Harry Potter fun I’ve been having. So, tonight I’m sharing a recipe for BUTTERBEER AFFOGATO. Yup, you heard that right.

IMG_6621.jpg

If you’re unfamiliar with the affogato, let me change your life real quick. It’s one of the most wonderful desserts, perfect for hot summer nights. It involves a scoop (or two) of ice cream that one pours a shot of espresso over. In short, it’s kind of like a grown up root beer float, minus the root beer.

Butterbeer is a warm, butterscotch-like drink often referenced in the Harry Potter novels. It’s been interpreted a ton of different ways (like here!), but it’s always fun to add to the list. An affogato interpretation made so much sense to me and hit all the right notes. You get the warmth from the espresso, but the taste from the butterbeer ice cream. It’s refreshing but rich all at once. It’s really, really good. I hope you give it a try!

IMG_6598.jpg

IMG_6603.jpg

IMG_6605.jpg

Butterbeer Affogato

ingredients:

1 cup firmly packed dark brown sugar

2 tablespoons butter

1 tablespoon vanilla

1 & 1/2 cups whipping cream

2 cups half-and-half

6 large egg yolks

1 shot of espresso (per affogato)

directions:

in a sauce pan over medium heat, stir brown sugar and butter together until the butter is completely melted, the sugar is dissolved, and the mixture is bubbly. add in a 1/2 cup of whipping cream and immediately start whisking until mixture is smooth. remove the butterscotch from heat. add vanilla into the saucepan, whisk to combine, and set aside.

in another pan over medium heat, combine 1 cup of whipping cream and the half and half. bring to a simmer.

in a separate bowl, beat the egg yolks. once the cream mixture has started to simmer, add half of it into the bowl with the egg yolks. stir to combine. then, pour the egg yolk mixture back into the pan with the remaining cream. stir this constantly over low heat until mixture thickens slightly, then remove from heat.

pour the egg/cream mixture through a fine strainer and into a clean bowl. whisk in the butterscotch. chill this in the fridge until cold, for about 2 hours.

add the chilled cream to your ice cream maker and follow manufacturer instructions. once this process is finished, transfer ice cream to an airtight container and freeze for a few more hours until firm.

when you’re ready to enjoy an affogato, scoop one (or two!) scoops into a bowl. brew a shot of espresso and pour over the ice cream. enjoy immediately!

IMG_6610.jpg