Maple Oatmeal Raisin Ice Cream

At Elon we have a local ice cream placed called Smitty's that makes a killer oatmeal ice cream. So of course, immediately upon tasting it for the first time I knew I had to try and make it at home. I also happen to have developed an oatmeal addiction this year and have eaten it almost every day for breakfast since August...no idea how I haven't gotten sick of it yet, but there it is. I finally got around to making this ice cream and - i'm not exaggerating - this is hands down the BEST ice cream I have made so far. It's amazing; not too sweet, perfectly creamy and just downright dope. UGH it's just...too good. like jeez louis my mouth is watering just thinking about it. AND once again, its pretty dang easy to make too and could potentially involve ingredients that you already have lying around...apart from the heavy cream - that's a zinger. 

Also this is random, but for some reason I have never been able to make 1/3 look like ¼...why is that? It has been annoying me for YEARS. If anyone knows that the deal is with that PALEASE help a sistah out...

Oatmeal Raisin Ice Cream Base 

Ingredients 

2 cups milk 

4 tsp. cornstarch 

1 ¼ cup heavy cream

1/3 cup white sugar

¼ cup brown sugar

3 tablespoons maple syrup

¼ teaspoon cinnamon

¼ tsp. and one pinch salt 

3 tablespoons cream cheese

½ cup toasted rolled oats, lightly processed 

*sweetened raisins 

Sweetened Raisins:

½ cup raisins 

¼ cup water

2 tablespoons sugar

For the Ice Cream base: 

In one small bowl, whisk together 1/4 cup of milk and the cornstarch

Place the 3 tablespoons of cream cheese in a bowl and set aside.

Open plastic bag with edges folded over set over an ice bath

In a 4-quart saucepan, add the remaining milk, heavy cream, sugars, maple syrup and salt. Whisk together until somewhat incorporated

Over medium high heat, cook the mixture until it comes to a rolling boil. Then let boil for 4 minutes.

Pour in the cornstarch slurry and the oatmeal and mix well. Bring back to a boil and cook for 2 more minutes then remove from heat. Stir frequently so the oatmeal gets fully incorporated.

With your small measuring cup, scoop out about 1/4 cup or more of the hot mixture and pour into the cream cheese bowl. Mix very well and then pour it back into the main pot. Stir well until thick.

Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 30 minutes or until completely cold. If you don't want to freeze right away, you can also put the plastic bag in your fridge for up to 3 days.

To prepare the sweetened raisins: 

Soak the water and raisins in the unheated saucepan for about 15 minutes. Add the sugar and cook over medium-low heat. Stir frequently to prevent burning, until most of the water/syrup has been absorbed - about 5-7 minutes. Remove from the heat, drain out remaining liquid and let cool. 

Freezing the ice cream:

freeze according to your ice cream makers instructions and add the raisins 2 minutes before it's finished. I had to break them apart with my hands first so they wouldn't form a big raisin clump.

Blackberry Crumb Bars

For the first time since middle school, I haven't had a job this summer. I did have an internship at Matthew Robbins Design in New York for two months, but I have fortunately had about three weeks before and after the internship to actually relax for the first time possibly in my whole life. Since I have been in college, I actually even work during the Christmas holiday. Needless to say, my parents absolutely hate it, so these free weeks have really been great.

The best part is I get to hang out with my mom one on one a lot more. We were goofing around whole foods the other day and we found this new section they started in all the stores with the tea cookies. We couldn't resist the apricot and caramalita bars, which ultimately became the inspiration for this post. I had recently found an awesome recipe via Pinterest for blackberry crumb bars, so I thought those would be the perfect thing to make for our Wednesday night tradition. 

Blackberry Crumb Bars

Ingredients 

Topping and Crust

1 ½ cups all-purpose flour

¾ cups sugar

a pinch of salt

zest of half lemon

12 tablespoons cold, unsalted butter, cut into 12 pieces

The filling

2 large eggs

1 cup sugar

½ cup Greek yogurt (not low-fat)

¼ cup + 2 tablespoons all-purpose flour

a pinch of salt

juice of half lemon

1 teaspoons vanilla extract

16 oz. bag frozen blackberries

I found the recipe and directions here. I just used Greek yogurt instead of sour cream, which I read from other similar recipes (Too lay to type them up myself today!)

Funfetti Cake Batter Chocolate Chip Cookies

I have been ogling the notorious Sally's Baking Addiction funfetti Cookies for what seems like ages now. I knew it had to be the first cookie I made when I finally got back into the kitchen. It was SO worth it! You must make these. They are everything she describes them as on her blog. Chewy and soft but still crisp on the outside.

I tried baking them tall like she talks about, as well. I'm on the fence about the idea. I'm not sure if it is necessary for every cookie recipe, but  I think it's the best method for these. I tried baking them the normal way, and they were still great of course, but crispier and less chewy. I guess it is just a matter of preference, but I definitely want to try it a couple more times before I convert completely. They definitely aren't as pretty though, that's for sure. And it required a little more work. The cookies have to be reshaped/pushed into circles immediately after they get out of the oven, otherwise they look awkwardly oval. I might just have to take one for the team and experiment with this entire recipe all over again before I go back to school. Obviously for the sake of technique....not because I want more cookies...because I'm on a diet....

Funfetti Cake Batter Chocolate Chip Cookies 
adapted from Sally's Baking Addiction 

Ingredients
1 1/4 cup all purpose flour
1 1/4 cup yellow cake mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown
3/4 cup (1.5 sticks) unsalted butter, room temperature sugar
1 egg, room temp
1 and 1/2 teaspoons vanilla
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup rainbow sprinkles

1. In a medium bowl, sift together the dry ingredients (first 6)

2. In the bowl of an electric mixer, cream together the butter and sugars until pale and fluffy

3. Add the egg and vanilla and mix on medium high for another minute until fluffy and creamy

4. Add the flour mixture and mix on LOW until just combined if using a stand mixer (can also be added in 3 increments to avoid mess)

5. Mix in the chocolate chips and sprinkles until just combined. don't over-mix! if you are afraid of over-mixing, fold in the chips and sprinkles

6. Cover with plastic wrap and refrigerate for at least an hour, but preferably for several or overnight.

7. When ready to bake, preheat the oven to 350 and shape the cookies dough balls by roll tablespoon sized balls and stack on on top of another so that they are tall instead of wide. This isn't a required step, but it's an interesting experiment that I suggest trying at least once. If they fall over during baking, that's ok. You can always push them back into circles when they come out of the oven. (but do it immediately if that is the case)

8. Bake for 11-13 minutes. They may not look like they are done, but they are. After the cookies have deflated a bit after baking, remove the tin foil or silpat from the cookie sheet so they the cookies can cool against the cold counter rather than continue to bake on the hot sheet.