A dang food blog

Making:  Acai berry icecream  How it started! How its going Made: (31.1 ounces total by weight) Here's what I have: 1 tbsp vanilla extract 2/3 cup sugar  16 oz half and half  8 oz heavy whipping cream 6 large egg yolks  1/8 tsp salt  1 Oz Acai powder  Preparation:  The ice cream bowl attachment I'm using was placed in the freezer 2 days prior to making this batch. The liquids for the ice cream were prepared the day before so they could cool in the refrigerator overnight. You will need a pan big enough to hold the liquids and sugar. To churn the ice cream I will be using the KitchenAid Ice Cream bowl accessory. In a separate heat resistant Bowl combine the egg yolks salt and acai powder. Mix  until fully combined and set aside. On the stove combine your half and half and heavy cream along with the sugar. Heat until sugar is fully dissolved and small bubbles are forming at the edge of the liquids. Be careful not ...

Making: Cheesy cauliflower with steamed brussel sprouts 1 serving prepared or 2 sides  Here's what I have: 11.7 oz cauliflower  0.5 oz butter  2.1 oz colby jack cheese  1.6 oz white onion  1 oz heavy cream  2.2 oz sun-dried tomato  4.6 oz brussel sprout  1 tbsp Carolina seasoning rub Preparation:  The cauliflower was first chopped roughly into smaller bits. The sun-dried tomato was chopped into smaller pieces as well. A steamer pot was prepared, once ready the cauliflower was added and a timer was set for 8 minutes.  The onions half of the butter, sun-dried tomato and the Carolina seasoning were sauteed in a separate pan.  When the timer was up the cauliflower was moved to the pan with the onion and tomato. Heavy cream and the cheese were added, the heat was set to a low setting with the lid on.  Next into the steamer basket, the brussel sprouts and a timer was set for 8 minutes. Once these were ready they were ...

Making: Tomato basil chicken dinner 1 serving prepared  Here's what I have: 6 oz Boneless skinless chicken breast  1 small bunch Basil  2 tbsp Tomato paste  4.2 oz Roma tomato  6 oz Cauliflower  0.6 oz Shallot  0.9 oz Parmesan  1 oz Heavy cream  1/4 cup Veggie broth Garlic salt Salt/Pepper  Preparation:  The cauliflower was started first by boiling water in a small saucepan and the cauliflower was left to cook on medium low heat. These will be cooking for most of the prep time for the other ingredients. At the end it will be mashed up. Half of the parmesan and some shredded! basil will be added along with a tiny bit of garlic salt to taste. While the cauliflower is cooking the chicken was cooked for 5 minutes per side. Once the chicken was finished it was placed on the plate and covered while the chunky tomato was being prepared. To make the chunky tomatoes, The Roma tomatoes and shallots were added to the non-stick ...

Making: Heavy cream nobake cookies  30 cookies / 15 servings prepared  Here's what I have: 1/2 cup Butter  15.6 oz Sugar  4.9 oz Heavy cream  0.7 oz Cocoa powder  4 oz Peanut butter  1 tbsp Vanilla  10.6 oz Quick oats Preparation: Using a stainless steel pot the butter was melted on low heat until completely dissolved and then the sugar, heavy cream and cocoa powder were added. The heat was turned up and these were stirred continuously until the mixture begin to boil. At this point a timer was set for a minute and then extra was can you asleep stirred until the timer was done. Next the peanut butter and vanilla were added and the pot was stirred continuously until the peanut was well blended. After this be quick oats were added and stirred continuously until once again, well mixed. On a parchment lined baking sheet the cookies were dished out until I had about 30 cookies.  The pans were then left to sit for about 20 minutes b...

Making: Herbs de Provence Tomato soup with potato dippers Here's what I have: 1 tbsp Butter cut in half 1.5 cups Tomatoes  1/8 cups Heavy cream  Salt  Pepper  1 tbsp Herbs de Provence  Not pictured: 1.5 small Yukon gold Potatoes  Olive oil Mozzarella cheese  Preperation: Last minute I decided to add some potato dippers. I cut up some Yukon Gold potatoes, drizzled them with olive oil and seasoned with salt and pepper. These went into the small convection oven at 375 for 25 minutes. To make the soup in a small pan I added half the butter with the tomatoes cooked at medium heat until the tomatoes were soft. Taking a spoon I mashed up the tomatoes in the pan while cooking and then added the salt, pepper, remaining butter and heavy cream. Stirred well and turned to low heat. Once the potatoes were 5 minutes away from being done I added the Herbs de Provence, stirred again and let the soup rest.  During plating a bit of mozzarella was added ...

Making: Breakfast for dinner! Here's what I have: 3 strips Bacon  2 Eggs (3rd not used) 1 tbsp Butter cut in half  1 tbsp Heavy cream  1/4 cup Carrot  1/4 cup Potato  1 tbsp Sweetie pepper  1 tbsp Chives  Not pictured: mozzarella cheese  Salt  Pepper  Paprika  Garlic powder  Onion powder Preperation: I preheat the oven to 375 on convection setting. Next the bacon was put on a v rack to cook and set aside. Next 2 of the eggs, the heavy cream, salt, pepper, paprika, garlic, and onion powder together in a bowl. Combine well. One Ramekin was greased and the mixture was put into the Ramekin and topped with some chives. This went into the oven first. Halfway through cooking the eggs I sprinkled a little mozzarella and dropped four sweetie Peppers into the middle of the egg cup. The bacon went in 17 minutes before cooking was complete While those are cooking I got the cast iron hot and put half the butter in. First into th...

Today I'm playing with Chēbē cheese bread mix, one half will be turned into pizza dough today. Here's what I have: 1 box  cheese bread mix 2 tbsp Arrowroot flour  2 Eggs 2 tbsp Butter  4 tbsp Heavy cream water mix To make the dough I combine the Chēbē and arrowroot. Next the egg & heavy creme/water are mixed together in the bowl. Once these are well mixed I add in the flour mixture and mix until it has a crumble consistency. Next the butter goes into the bowl and then mixed until completely combined dough ball is formed. The dough is cut in half. Pizza additions: 1 tbsp Rosemary garlic spice  2 tbsp Almond flour  2 tbsp Parmesan I broke the dough half into smaller pieces and mixed the spice and almond flour into the dough. The mixed dough was broken up again and the parmesan was added then mixed again. When the third mix is completed you'll have your pizza dough. I used a dou...