Sugar Cone Peanut Brittle Ice Cream and Cuisinart Giveaway

“What the what?” (I can hear you saying…) Let me explain. Peanut brittle, with added chunks of sugar cone. So Sugar Cone Peanut Brittle. But I don’t want any of you to break a tooth on frozen brittle (I don’t want  your dental bills, ha!), so we’re going to take that brittle and process the heck out of it so it becomes a velvety “butter.” Like nut butter, only better. Way better! It’s a burnt sugar bonanza in your mouth. Good on a spoon, or dip a pretzel in it, or heck, dip your face in it. But save some for the ice cream!

The contest is closed, but the recipe still rocks, so check it out below! The randomly chosen winner is Renee - Kudos Kitchen. Congratulations, Renee and thank you to all of you for playing along!

We’re not only going to mix some of that brittle butter into the ice cream base, but we’re going to swirl some in at the end for added burnt sugar goodness on your taste buds. With some chopped peanuts and chocolate flakes for good measure.

This is my latest entry for Scoopapalooza. And oh hell, it’s a decadent one if I do say so. You can read all about Scoopapalooza on our Flickr Group page, and also Like us on our Facebook page. This way, you’ll never be at a loss for ice cream ideas! And as always, please join us if you like! Making ice cream just makes you happy. Bad day? Ice Cream! Annoying boss? Ice cream! Kids going nuts? ICE CREAM!

And in addition to all of this ice creamy goodness going on, Heather from He Cooks She Cooks and I have a fabulous giveaway to kick off Summer and a Summer of Scoops! We’re each giving away a Cuisinart 2 Qt. Ice Cream Maker ($145.00 Suggested Retail Value).

Yes, that’s right. We each have one to give away, so you have double the chances of winning one. Cuisinart has generously provided each of us with an ice cream maker to use and review, and two more to get a couple of lucky readers a jump on a summer of ice cream! (A huge thank you to Rachel!) Read on to find out how to enter.

Using the Cuisinart ICE-30BC is so much fun! It works great, and looks good on the counter, as well. From the website:

• What's better than a quart of luscious homemade ice cream, sorbet or frozen yogurt? Two quarts! The fully automatic Cuisinart® Pure Indulgence™ makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It's easy -- an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.
• Double insulated freezer bowl holds up to 2 quarts of frozen dessert
  Brushed metal housing with embossed logo
  Fully automatic
  Heavy-duty motor makes frozen desserts or drinks in as little as 25 minutes
  Large ingredient spout for adding mix-ins
  Instruction/Recipe book
  Limited 3-year warranty
  BPA Free

You’ll love using this ice cream maker, and with a trusted name like Cuisinart, you don’t need to worry about it breaking down. The large ingredient spout is worth the price of admission alone! My last ice cream maker had a small one--and size does matter in this case. And just think about how much fun you’ll have making ice cream this summer!

Sugar Cone Peanut Brittle Ice Cream

Makes 2 quarts

3 cups half and half
1 cup sugar
1/4 tsp salt
1 1/2 cups heavy cream
1/2 tsp vanilla powder (totally optional)
1-2 tsp vanilla extract
1/2 cup of the sugar cone peanut brittle butter (recipe below)
1/3 cup chopped peanuts
1/3-1/2 cup chocolate chips, melted and cooled, broken into "flakes" (instructions below)
Remaining sugar cone peanut brittle butter to swirl in

In a medium bowl, whisk the half and half with the sugar and salt until their dissolved completely. Stir in the heavy cream, vanilla powder (if using) and extract. Now whisk in 1/2 cup of the brittle butter. You'll have to work it in, and there may be some small lumps left, but don't worry, it's all good in the end.

Make sure the mixture is nice and chilled. Chill in the fridge if need be. I whisk mine up in a medium bowl set in a large bowl with ice to keep it cold while I work.

Freeze in your ice cream maker according to manufacturers instructions. This should take about 25 minutes.

While that's working, melt the chocolate chips in the microwave, 30 seconds at a time, stirring at each interval. When completely melted, spread very thin on a parchment lined baking sheet. Put the baking sheet in the fridge or freezer to chill. When it's completely chilled, remove it and using the paper, break the chocolate into "flakes." I used a dough scraper (straight edge) to help it along.

When the ice cream is done freezing in the machine, add the chopped nuts and chocolate flakes and let the machine stir them in. This should only take about a minute or less.

Turn the ice cream out into an airtight container, and working quickly, plop the remaining sugar cone brittle butter into the ice cream--in smaller clumps, not one large one, and swirl it in with a knife or rubber spatula. Freeze for a few hours or overnight and then pig out!

Sugar Cone Peanut Brittle Butter

Makes a little more than one cup

1 1/3 cups sugar
1 tsp vanilla
1/2 tsp Kosher salt
1 cup peanuts, roughly chopped
6 sugar cones, broken up into small bits (about 1 cup total)
1 tbsp coconut oil (if you don't have coconut oil, use canola or some other neutral oil)

Line a baking sheet with parchment paper and lightly butter the parchment.
Pour the sugar in a heavy 10-12 inch skillet, and heat it over low heat for about 20 minutes.
The sugar should start melting around this time. If you're impatient like me, you can turn the heat up a little, but watch it carefully. Swirl the pan around if the sugar seems to be getting too dark. If the sugar isn't melting in the center, stir it just a bit with a wooden spoon--not plastic!

When the sugar is all melted and caramel colored, remove from heat and stir in the vanilla, salt, nuts, and sugar cone pieces--again--using a wooden spoon.
Return the pan to low heat and stir to coat the nuts and cone pieces.
Heat until the caramel starts to bubble.

PLEASE remember that this is extremely hot, so be careful.
Pour it out on to the parchment, and separate the big clumps. Let it cool completely. When it's cooled, break the brittle into pieces and set aside 1/2 cup for eating or garnish. Add the rest to your food processor. 

Pulse the brittle until it's a fine powder. Continue processing until the powder starts to come together in a smooth paste. This will take a few minutes--maybe 7-10? Mine needed a little help at this point, so I added the 1 tbsp of coconut oil and it turned into a paste immediately. Store at room temperature in an airtight container.

• This ice cream is creamy and rich--and not too sweet with the added nuts. The chocolate chips I use are Ghirardelli Bittersweet, so they cut the sweetness factor, too. It scoops well and satisfies your cravings for sweet, salty, crunchy and smooth, all in one. 

The rules are simple.

Leave us a comment here telling us if you could make any ice cream flavor at all - what would it be. No answer is too weird. You know you want that taco ice cream.

For additional, completely optional entries:

1. Tweet about this contest: "Win a Cuisinart 2qt ice cream maker from @MyCuisinart & EllesNewEnglandKitchen.com / @elleskitchen  http://tinyurl.com/7r2aopf  #giveaway." Then come back and leave an additional comment telling us you tweeted.

2. Share this giveaway on Facebook. Come back and leave an additional comment.

3. Stumble this page with a thumbs up and you’ll get one more comment. Be sure to let me know that you did!

4. Like Cuisinart on Facebook, and leave yet another comment here.

SO that would give you a total of FIVE entries to win this AHMAZING ice cream maker. Head on over to Heather’s blog to check out her ice cream and get more entries! And laugh your butt off--man, she cracks me up!

A random winner will be chosen on Friday, June 22nd. You must leave a valid email address so you can be contacted. You’ll have two days to respond or another winner will be chosen. Open to US residents only.

Disclaimer: We were given the Ice Cream Makers to review at no charge.

Chocolate Pretzel Haystacks, Two Ways

Chocolate craving! Crunchy, sweet/salty-ish would be good, too. Chocolate-check. Pretzels-check. Dried fruit-check. Nuts-check! Count down to snacks in 5..4..3..2..1…

These are so easy, your little kids could make them. I saw a recipe in a magazine and realized--damn, I always forget how simple haystacks are! They make a quick snack, great for after school, or anytime, really. Like I said, easy for the kids, too--and so versatile! I’m going to make more and change them up. I’ll bet you even have the stuff on hand for these.

This one’s not snobby, pretentious, or made with 10 kitchen tools, 13 pans, and 20 techniques. There’s no being stuck up when it comes to haystacks, is there? They’re simple, good old snacky-type snacks. They’re not fancy, and they’re certainly nothing new--but they sure taste great!

So-this snack covers it all: crunchy, sweet, salty, good--and easy! I’ve been snacking on them all week. Really, they’re even sort of good for you--what with the bittersweet chocolate, dried fruit, almonds and low fat pretzels. Nearly guilt-free!

Chocolate Pretzel Haystacks

Adapted from Family Circle
Makes 2 large sheets full--about 30? (I forgot to count!)

1 1/2 cups dried fruit (I used a gorgeous blend from Trader Joes--Golden Berry Blend: Golden Raisins, Cherries, Cranberries & Blueberries)
1 1/2 cups sliced almonds
2 cups broken up thin pretzel sticks
8-10 oz bittersweet chocolate chips (I always use Ghirardelli Bittersweet Chocolate Chips)
Optional: I added about a capful (1/2-3/4 tsp?) of almond extract to the melted chocolate-just stir it in!

Line 2 baking sheets with parchment paper, wax paper, or even foil.

Stir together the dried fruit, almonds, and pretzels. Set aside.

In a medium sized microwave safe bowl, melt the chocolate chips. Heat for one minute to start, them in 15-30 second increments, stirring after each time, till the chips are all melty. Add the extract if you want to.

Stir the fruit/nut/pretzels into the melted chocolate--use a rubber spatula, and fold them all in until completely coated. Using a spoon, drop mounds of the chocolaty/salty/sweet/crunchy goodness on to the lined sheets. I even sprinkled one sheet of haystacks lightly with kosher salt. Optional, but I'll throw it out there for you to decide!

Set aside to let them cool. I didn't need to throw them in the fridge, thank goodness. (Who can fit two full size baking sheets in their fridge? If you can, don't tell me. I don't want to know.) After about 15 minutes, they were fine. Summertime? Yeah...make room in the fridge, please!

Store in an airtight container.

Bonus Recipe!  Which, to be honest, I almost feel silly calling a recipe, because it’s so simple, but if you’re interested… And really, these aren’t at all very good for you. What? Don’t look at me that way. They don’t all have to be good for you--where’s the fun in that?

So--I finished writing this post, or so I thought, then realized I had some good stuff to make another batch of these, and you know, change it up a bit--so I ran (Really, I ran. Knocked a couple dogs out of the way in the process.) into the kitchen and whipped these up in no time at all. (Ok, I didn’t really run. But I walked with purpose.)

Chocolate Peanut Butter Pretzel Haystacks

4 oz Nutter Butter Bites cookies, coarsely broken up
1 1/2 cups peanuts (lightly salted, roasted-but use what you've got)
2 cups broken pretzel sticks
1/2 cup Heath Toffee Bits
11.5 oz bag Ghirardelli Milk Chocolate Chips

Follow the same directions as above!  They remind me of Snickers, sort of. Chocolaty, peanutty--so good!

_______________________________________________________________________________

So, yeah--no food snobbery allowed with these. They are what they are. Bits of good things, all mixed up, and doused in chocolate. Simple. Get an easy candy fix this way. Mix them up-take a trip through your pantry and see what you’ve with. Enjoy!

Devilish Cherry Chocolate Mice

Well, wouldn’t you know-here I was, all happy to be getting rid of zombies, and they went and left behind some devilish little chocolate mice. 

These aren’t your cute little furry mice, hanging out and eating your cheese.  These are demony devily mice.  Look at their red horns and blood red eyes! 

I must also mention one more thing--they’re so freaking tasty!  Yes, seriously.  You don’t need mousetraps to enjoy these freaky little mice.  With just a few simple ingredients, you too can be eating these truffle-like vermin.

How great would these be on your Halloween party table?  You could scatter them around the table, or serve them up on a plate.  Because who doesn’t like a plate of fresh mice?  Especially the ones with a juicy red heart that bursts in your mouth?  Mwahahaha!!!!

I used a bit of red cookie icing here for the pool of blood.

It’s still #GreatHallowTweet week!  Thanks to Renee from Flamingo Musings for starting this super fun tradition for Halloween ideas!

Let’s get started on these super simple treats!

Cherry Chocolate Mice

adapted from Taste of Home

-1 cup chocolate chips (I always use Ghirardelli Bittersweet)
-3 cups chocolate cookie crumbs, DIVIDED *SEE NOTE
-1 tsp espresso powder
-2/3 cup sour cream
-1 (10 oz.) jar of maraschino cherries w/ stems, drained and set to dry on paper towels
-slivered almonds
-Wilton Red Cookie Icing  **SEE NOTE

-Melt the chocolate chips, either in the microwave or on the stove top.  Stir until smooth.

-In a medium sized bowl, mix the melted chocolate, 2 cups of the cookie crumbs, espresso powder and sour cream.  When completely combined, chill in the fridge for about 30 minutes.

-Make the mice:  Take some of the crumb mixture and roll it into a ball the size of a walnut.  Continue doing this until you've used all of it.  You should end up with 15 or 16 balls.

-Take a ball and flatten it in your palm, then take a cherry, pointing the stem out of the flattened disk (for the tail). 

-Shape the dough around the cherry, using your fingers to shape it into a teardrop mouse shape; the warmth of your hands will allow you to sculpt it around the cherry--and be sure to leave the cherry stem sticking out the back.  Set aside, and do this with the rest of the balls of cookie crumb mixture.

-Roll each mouse in the remaining cookie crumbs for that "fuzzy mouse" look.  Poke 2 slivered almonds in at the front for "devil horns," and decorate them with a bit of the red cookie icing.  I also used the red cookie icing in small dabs for the eyes and mouth. 

-Chill in the fridge, and store any leftovers in the fridge. as well.

NOTES
*It took 6 cups of cookies to get 3 cups of crumbs.  You can spend a small fortune on the chocolate cookie wafers (why are they so pricey?!), or use chocolate animal crackers, like I did, or even chocolate graham crackers.)
**Feel free to use whatever you like for decorating--these are only guidelines.

• When working the dough around the cherry, don’t get discouraged.  Like I said, as you work it, the warmth from your hands and fingers will soften it up and allow you to close any gaps and work it into the right shape.
• Your hands will get messy, but that’s part of the fun, and clean up is a breeze.
• The mice are nice and fudgy and there’s a nice burst of flavor from the cherry. 
• The kids will love to help with these!
• Don’t forget about these at Christmastime!  Just use sliced almonds instead of slivered for the ears--no devil horns.  I also think you could use white chocolate and light colored cookies for white mice. 

Coconut Lime Macadamia Cookies

I know.  I know!  Coconut Lime Macadamia Cookies are not a new idea.  They’re certainly not very Autumn-ish.  But--they are one of my all time favorite cookies.  I love anything with lime.  And macadamias?  Such a treat for me.  We don’t buy them very often--they come in such teeny jars, and not with a teeny price.

A short while ago, I was contacted by Sam at Oh! Nuts.  He wanted to know if I’d be interested in sampling some of their products.  I said I’d love to!  By the way, we’re not just talking nuts here--they’ve got quality dried fruits and tons o’ candy and chocolate, too!  I know, this site could be dangerous.  Dangerously GOOD!  They even have snack mixes, granola, ice creams, and baked goods if that’s what you’re looking for.

I gave Sam a list of what I’d like to try, he placed my order, and get this--it arrived in just a few days!  Super fast shipping. 

We tried California Medjool dates, popcorn kernels, roasted salted macadamias, sweet and salty peanuts, and chili lemon pistachios.  Everything was outstanding and so fresh--what great quality!  The dates?  They were the creamiest, most velvety dates I’ve ever had in my life--and we’ve tried a lot here.  They were truly decadent, and at only $7.99 per pound?  Totally worth it.  The popcorn kernels popped up so fluffy and really large, too!  We noticed the difference right away--and there were barely any unpopped ones!  Those sweet and salty peanuts are completely addictive.  I’m serious--you’ll have to have someone take the bag away from you if you want to stop.  Chili-lemon pistachios are incredible!  They take pistachios to a whole new level!  But be warned--the heat really creeps up on you--and still, you don’t want to stop.

I knew I was going to make cookies with the macadamias as soon as I ordered them. I think if you have macadamias in the house, it’s some kind of law that you make cookies. And who am I to break the laws of baking? Truth be told, when we first tasted them, I didn’t want to make anything with them.  I just wanted them straight from the bag!  You don’t get macadamias like this in grocery stores.  They’re golden brown and so flavorful--not all pale and blah like the ones we usually see.  Try some for yourself and taste the difference!

My cookies had to be full of flavor.  I toasted the coconut, used a whole mess of lime zest, and some lime juice.  I even used Lindt White Coconut Bars.  All of those things added up to cookies that are packed with great taste and  texture. 

Coconut Lime Macadamia Cookies

adapted from Taste of Home

Makes 17 (4") cookies, plus 19 (3") cookies.
Your amounts may differ if you're not weird like me, making all different sizes of cookies from one batch...

1 cup butter, softened
1 1/3 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
juice of half a lime
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
zest of one lime (I'm pretty sure I grabbed a bit out of the freezer and threw it  in, so maybe zest of 1 1/2 limes)
1 cup chopped macadamias 
1 cup toasted coconut
2 (3.5 oz) Lindt White Coconut Bars, roughly chopped

Heat oven to 350.

In a large bowl, cream the butter and the sugar.  Add the eggs, both extracts, and lime juice.  Blend well.

In a smaller bowl, combine the flour, baking soda, salt, and lime zest.  Add this mixture to the wet ingredients and mix well.  Fold in the macadamias, coconut, and chocolate.

Bake larger cookies (made with a 2 inch cookie scoop) for about 16 minutes, and smaller cookies (dropped by rounded teaspoon) for about 11 minutes, on parchment covered baking sheets.  Move to cooling racks to cool completely. 

• They’re crunchy on the edges, and chewy in the middle--like a cookie should be! 
• There’s also crunch from the nuts and toasted coconut, and pretty flecks of lime zest. 
• Though these aren’t traditionally a holiday cookie, I think they’d be right at home on your holiday cookie trays.  Like a taste of summer along with the traditional holiday flavors. 
• Do yourself a favor and get on over to Oh! Nuts to check out what they have to offer.  With holiday baking coming up, I’m sure you’ll find a bunch of things you need.  Or want.
• Seasonal Bonus:  Look at their Halloween and Autumn/Thanksgiving candy!  Be prepared for the upcoming holidays and have a look at their Christmas, Hanukkah, and other holiday assortments, as well.

  

Disclaimer:  I received my full size samples from Oh! Nuts at no charge, and was not paid for my opinion.  I just really like nuts. Ha! 

I need a snack! Arcade Snacks to the Rescue!

 

I don’t know about you guys, but I love munchy, crunchy snacks.  Snack mixes, with all of my favorite things already in there?  Even better!  I can often be found in the snack aisle at Trader Joe’s, looking at every single snack mix/trail mix they have.  I love having them on hand, because they’re great to enjoy while I’m online or writing a blog post and editing photos.  They also make great on-the-go snacks!

A few weeks ago, I was contacted by Michelle at Arcade Snacks.   I’d never heard of them before, but I’m so happy I have now!  They’re right in Auburn, MA, so they’re a local New England company, and they specialize in quality nuts and dried fruits.  They’re family owned, have been in business since 1986, and serve hotels, restaurants, bakeries, country clubs and retailers.   They also have an online business--so even if you’re not in the area, you can enjoy their awesome snacking goodness!

Not only do they have the biggest selection of nuts and dried fruit all in one place--seriously, check them out--they have tons to choose from, and not just the regular, run of the mill stuff--but they also have these amazing snack mixes as well as chocolate and candy!

Their things are available in smaller, retail size amounts (such as 8 oz, 14 oz, 1 lb, etc), and you can also purchase their snacks in bulk amounts.  All prices and quantities are right there on the website. 

Now, we may have missed the Super Bowl already, but why not try some of these mixes at your next party?  There’s basketball going on right now, baseball coming up, and before you know it, we’ll be grilling and having backyard parties!  And don’t underestimate the power of a small bag of snack mix when your kids are stuck in the backseat of the car, and complaining that they’re hungry every two minutes.  (Yes, I speak from experience.)  Don’t forget those Easter Baskets coming up soon, too!

Michelle was awesome and packed a box FULL of samples.  It was like  Christmas when we opened the box!  I’m going to show you photos of all of the samples that she sent me, minus two of them that didn’t make it long enough to be photographed.  One was the Vegetable Chips, and the other was Honey Berry Crunch.  The Honey Berry Crunch includes Honey Roast Sesame Sticks, Honey Roast Peanuts, Cinnamon Apple Chips, Pineapple, Cranberries, and it’s incredible!  You’d think it may be sweet, but it’s the perfect blend of salty and sweet.  The Vegetable Chips--if you think you’ve had good ones before?  You haven’t had these.  They include: Sweet Potato, Squash, Carrot, Green Bean, and Taro.  The chips are thickly cut and packed with flavor!  We’ll definitely be ordering some of these soon. 

Michelle also included a bag of their Super Colossal Cashews (YUM!) and an assortment of some of their candies. 

And now for the photos.  There are a lot, but I wanted you to see how great everything was.

Honey Mustard Snack Mix

 

Fiesta Mix

 

The 19th Hole

 

Pub Mix

 

 Super Colossal Cashews

All The Right Stuff

 

MaJuKa Fruit

 

And the candies:

Kopper’s Almond Jewels (Those aren’t paper wrappers, they’re just pretty!

 

Kopper’s Chocolate Covered Gummi Bears

 

Peanut Butter Milk Chocolate Malt Balls

 

Kopper’s Spanish Olives (Chocolate covered almonds)

 

Will we be ordering from Arcade Snacks in the future?  YES!  Everything is super fresh and crunchy, not to mention deliciously satisfying when you have the munchies.  I’ve linked to all of the individual products, except a few of the candies, which must be fairly new and not on the site yet.

Shipping was fast and everything was packed with care.  Also, how can  you go wrong with a family owned company that takes pride in what they do?  Easy--you can’t.

Thank you to Michelle and Arcade Snacks for supplying us with such an amazing variety of snacks.  It’s very much appreciated, and we’ll be back for more--that’s a definite!