Today is reveal day for The Secret Recipe Club. For those unfamiliar with SRC, it’s a group of bloggers who make recipes from each others blogs once a month. It’s a big group so we’re split into 4 mini groups. We each post on different days each month. You get assigned a blog and then you pick a recipe from it to make and highlight on your own site. It’s great fun to participate. You know I enjoy sharing the love with my fellow bloggers so this group is right up my alley.
This month I was assigned Phemomenon. I could not have been more thrilled. Holly is an amazing woman and I’ve enjoyed getting to know her better through the blog. She’s been blogging for quite some time so I had tons of recipes to choose from. I had a blast going through her archives. This lady is seriously talented and very diverse in her cooking. Makes looking around the blog a real treat. She has a wonderful writing style as well. So if you haven’t met Holly yet I suggest you get your butts over there and check her out. You will love every recipe you see. The glimpse into her home life as well will make you feel like your part of the family. I highly recommend you add it to your reading list.
I was going to make Holly’s Nutella Sweet Rolls but we were all sick this weekend so I decided to look for something that would soothe some sore throats. We had the flu but there’s also a cold bug being passed around by son. BTW thanks B-Dude! So I put the Nutella Sweet Rolls on my to do list for the future and looked around for something cold and refreshing. I found her Stone Soup Ice Cream. It intrigued me for the obvious reason of me being an ice cream monger. But also because I liked that it had some interesting facts about it. Stone Soup led to Holly making Rocky Road Ice Cream which lead me to have some fun with it because in Canada it’s called Heavenly Hash. I started to do it as a vanilla base and was going to divide it in half so I could marble it during the freezing process. But I had a blogging crisis which I will explain later, so I ended up just making it a chocolate base and adding two kinds of marshmallows, some chocolate chips and some almonds. I got a little carried away and may have overflowed my ice cream maker with all the additions. It’s what I do. More is better right. Apparently not always. So I hope you enjoy this Heavenly Hash Ice Cream. I figured I owed you one since I didn’t get to put up my ice cream post yesterday. Again, blogging crisis of epic proportions. So we’ll dub this Sunday and we can all eat ice cream today. Since this is fantasy land we’ll also dub this “calories don’t count day” so have at it in a big way. Eat the whole bowl, hell, eat the whole tub. If calories don’t count I may make another batch.
- 1 cup whole milk
- 1 cup sugar
- 3 tablespoons cocoa
- 2 tablespoons molasses
- 1 teaspoon almond extract
- 2 cups heavy cream
- ¾ cup slivered almonds
- 1 cup white mini marshmallows
- 1 cup colour mini marshmallows
- 2 cups chocolate chips
- 4 ounces of semi sweet chocolate grated
In a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes.
Add your heavy cream and mix again until it thickens just a bit. About another 3 or 4 minutes.
Cover the bowl and set in fridge for at least 1 hour.
Remove from fridge and transfer liquid to FROZEN ice cream bowl. Attach that to your ice cream maker and turn on. Let it mix for about 8 to 10 minutes.
Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
Serve immediately or stick in the freezer to harden it more.
If you pop it in the freezer make sure you take it out about 5 minutes before serving so it’s easier to scoop.
Serve with a big old nutty, almondy, chocolately, heavenly hash smile!
Adapted from Phemomenom's Stone Soup
Yields 5 cups. So in theory it serves 10 x 1/2 cup portions. But let’s be honest folks, who eats that little bit of ice cream.
You can dial back the marshmallows and chocolate chips by half. I used way too many. But I’m crazy like that.
My ice cream maker is the smaller Cuisinart so this overflows a bit. Use a spoon to kind of push the add-ins into the ice cream as it mixes and it should help keep things from flying over the top. Just warning ya!
Hope you enjoyed the ice cream. I know I did. *whips chocolate off her face* It’s an easy to make, no egg version. I tend to like the no egg recipes cuz I’m all
busy lazy and stuff. Eating copious amounts of ice cream is hard work folks. Cut a girl some slack!
Okay in other news I had a blogging crisis of epic proportions last night. Yesterday I was doing some tweaking on my google+ account. I added some photos and then noticed some personal pics of me and the kids. I wasn’t keen on others seeing them, you know I give the kids full right of refusal for blog photos. So I decided to delete the album. Ya, don’t do this. EVER! It is linked to your Blogger blog and will delete your photos from your blog. Not kidding! So you’re all thinking “But Kim you have a wordpress site”. Yes I do, but I had a blogger account first so any photos that were on the original blogger posts will disappear even if you are now with wordpress. I called my hosting company and they did a restore but it won’t restore anything that was originally a blogger post. I contacted Kita who scrambled with me to try to find a solution. After reading a link she sent me I went into google+ and played around. I found one large album still there so I changed the settings to public which restored about half my photos. So about half or more are still M.I.A. and I’ll have to go back and add them manually. There is no fix once they’ve been deleted. You are essentially screwed when you do this. So just so you guys do not make the same mistake, do not ever delete albums from google+. Now this means I have to go back through a years worth of posts and redo pics. Yup, I’m going to be a busy gal. So instead of getting upset and freaking out I’ve decided I may as well making lemons into lemonade. I will take it as a sign I should finish going back through the blog to insert the print feature on all the past posts. I also do other SEO and tag stuff as I go back. I’ve only managed to backtrack to December after moving the blog. There’s always so many other things to do. So this will give me the push I needed to bust my hump and get it done asap. So this will mean if you are a fellow blogger you may not see me commenting for a couple of weeks. I need to really focus and get this done. So I’m putting my “determined work cap” on and having at it. I just need to plow through and finish it. I anticipate long hours and long nights, no sunlight or social life till it’s finished. But I know it’ll be worth it. So wish me luck and know I am dropping off the face of the planet for a while but it’s for a good cause. I’ll be glad when it’s done and then I can just blog forward which will be so nice. So thanks in advance for understanding.
In other news I have duck photos for you. They are still here and it’s all I can do to not bring them in the house and adopt all 11 babies and mom. They are too cute for words. I am completely taken with the runt. So enjoy. ignore the weeds in the yard. Canada has weird lawn additive laws. So I need to make a run to the states. Oops I did not just say that. Anyhow we can’t add anything till the ducks are gone and we have puppy in the kennel for a bit. So we’ll probably wait and spray in late summer. Not the optimal time but what can you. First we had a stray cat living in the yard, now ducks. I swear they must all be telling their friends to come on by cuz these people feed you, and give you fluffy beds, and tubs to swim in. Yup, total sucker.
Hope you enjoyed the recipe and the glimpse into my farm in suburbia. Heck at this point I think we should just move horsey to the suburbs with us. She’d fit right in.
Make sure you stop by some of the other wonderful people involved with The Secret Recipe Club. There is a lot of talented bloggers participating each month. You might find some new blogs to add to your reading list. Thanks again to Holly for the great recipe. I love your blog so much.
Toodles and smoochies! xx