Super Simple No Churn Ricotta Ice Cream

There’s gonna be a low of 27°F in the City this weekend. You know what that means. I’m finally turning the heat on this season and I probably won’t be turning it off until April. You got me, National Grid. Well played, sir, well played. Anyway, there’s a bright side to this. You might not know this, but NYC radiators literally hiss and spit heat right out at you. It can get down right hot even when temperatures outside are plummeting. I can now, once again, after a brief Fall hiatus, settle into eating ice cream in shorts and a tank top like it’s the Fourth of July.

I probably should’ve shared this recipe over the summer because, well, it’s ice cream. I’m sharing it with you now though because, well, it’s amazing. I don’t own an ice cream maker, so if I try making homemade ice cream, it’s always no churn. I’ll be honest, I’m not a huge fan of no churn ice cream because I can never get that perfectly smooth, creamy consistency I crave in an ice cream. But this…this recipe will make you a no churn believer. The secret…ricotta cheese! Think cannoli meets ice cream. You must try this!

No-Churn Ricotta Ice Cream

ingredients

  • 2c heavy cream
  • 1c whole milk ricotta cheese
  • 1/2c wildflower honey
  • 1tsp vanilla extract
  • pinch of cinnamon

Directions

  • Pour 1¾ cups heavy cream into the bowl of an electric mixer fitted with the whip attachment.
  • In a medium bowl, whisk the remaining ¼ cup heavy cream with the ricotta cheese, honey, vanilla and cinnamon to combine. Whisk vigorously to help thin the texture of the ricotta so it’s less clumpy.
  • Whip the heavy cream on medium speed until it forms medium peaks.
  • Gently fold the whipped cream into the ricotta mixture, mixing just until fully combined.
  • Pour the mixture into a storage vessel (a casserole dish, cake pan or loaf pan would work) and cover with plastic wrap. Freeze until set, 3 to 4 hours. Soften for 15 minutes before scooping and serving.

Source: Pure Wow

13 Last Minute Halloween Party Ideas and Recipes

It’s not too late to throw an amazing Halloween party this year! These ideas are perfect for a low-key celebration.  Put on your favorite Halloween movie, and gather in the living room with these 13 simple ideas to ghoul up your menu and decor!

 

Dessert Buffet

Vampire Fang Cookies

Poison Apples

Butter Beer

Pumpkin Cake Pop

Graveyard Cupcakes

Eyeball Ice Cubes

Pumpkin S’mores Blondies

Black and Orange Halloween Bark

Pumpkin Cupcakes with Cinnamon Cream cheese frosting

Vampire Blood Tomato Soup With Muenster Sammies

Mummy Hot Dogs

Try This—Spanakopita Grilled Cheese

So I broke my Huel diet last night on the most divine sandwich I’ve had in a long time. I didn’t feel much like cooking some elaborate meal so I opted for the tried and true grilled cheese sandwich. I usually put sliced tomato directly on a grilled cheese instead of making a side of tomato soup. Two birds, one stone. But alas, I had no tomato. I had no tomato soup. I didn’t even have any cheddar cheese. So as it goes with most tasty new recipes, last night’s sandwich was born of a combination of desire and improvisation. I bring to you the Spanakopita Grilled Cheese. You must try this!!!

Spanakopita Grilled Cheese

ingredients

  • 1 tablespoon softened butter
  • 4 slices good-quality bread
  • 1 clove garlic, sliced thin
  • 2 tablespoons olive oil
  • 1 shallot, sliced thinly
  • One 10-ounce bag baby spinach, or 2 big handfuls
  • Pinch salt and freshly cracked pepper
  • 1 teaspoon chopped dill
  • 2 ounces feta, crumbled
  • 4 thin slices provolone cheese

Directions

  • Preheat your panini press (you can make this on the stove top, but for next level sandwiches you really should invest in a panini press).
  • Divide butter evenly between the four slices of bread, spread thinly on one side of each slice.
  • In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook about 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for a few more minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix.
  • Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up.
  • If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Enjoy!

Source: Alexandra V. Jones

I Tried Huel, the Future of Food, and You Should Too

My fight against low energy rages on. I’m pretty sure the key to feeling energized isn’t in the massive amount of coffee I drink (what a wonderful world that would be). The key to getting your groove back is in a balanced diet, staying hydrated, and exercising. We’ve all gotten that memo. When I’m eating right, drinking lots of water, and exercising regularly, my body just feels better, ya know? I am absolutely determined to find that fountain of youth, y’all. As always, ambition gets the best of me, and I go totally extreme in my efforts. So this happened. I spent a long 5 days on a liquid diet, and maybe after you read this you will too. Hear me out.

I should tell you again that I’m not one of those people that lives to eat. I’m more like one of those people that eats to live. The idea of meal replacement shakes doesn’t send me running for the hills, though I tend to avoid them because of all the toxic additives that many of them contain. Then I discovered Huel. Huel is a nutritionally complete powdered food that contains all 26 essential vitamins and minerals, proteins, essential fats, carbs, fiber, and phytonutrients without all the chemical additives. I mean, they bill themselves as the future of food. Lofty claim, right? But hey, it’s vegan, it’s sustainable, it’s cost effective, it’s time saving, and you get a free t-shirt with your first order. So I thought, why not give this stuff a try.

I’m an all or nothing kind of lady. I figured if I was gonna try Huel, I was gonna try Huel, straight up, no chaser. I mixed the powder with nothing but water for the first 3 days and ate nothing else. Seeing is how I’m one of those people that eats to live I figured I wouldn’t miss food all that much. I was wrong. I’m gonna be bluntly honest here. Huel tastes like…well, imagine this: you take food, then you subtract flavor, texture, and go ahead and get rid of all that makes food indulgent or delicious in any way until you’re left with nothing but science. Then you’ve got Huel.

Ok, so I’m totally exaggerating, but if you’re expecting the future of food, think again. I will admit, however, that the taste isn’t offensive at all (it actually has a kind of oat taste to it) and the texture isn’t so bad either, but I did find myself missing food. As for my energy level, to be honest, I felt really good. I haven’t felt hungry at all and I was able to keep up with my daily yoga without feeling overly tired or strained. Full disclosure: I abandoned the whole just water thing after the first 3 days, and opted for breakfast smoothies with Huel. Best decision ever. These smoothies have been down right tasty. You can even cook with Huel, baking it into a healthy cookie recipe, or even a savory stove top dish. The website offers a variety of recipes that include Huel, so there’s that. Anyway, Huel is definitely worth a try. If you’re looking to improve your diet, increase your energy level, maintain a healthy weight, or even drop a few pounds you should give Huel a go.

Check out the video below for a look at a fabulous kitchen, a beautiful man, and some tips on using Huel.

Try This—The Mozzacado: A Next Level Caprese Sandwich

There’s really no way for me to be modest about this, so I’m just gonna come right out and say it. I am a sandwich aficionado. Like seriously a sandwich making guru. There’s really no challenge too great when it comes to making a vegetarian version of a classic sandwich. Still don’t believe me? Try this incredible vegetarian take on a Vietnamese favorite or this amazing vegetarian halloumi burger or any of these. I’ll wait.

Yup. When I’m right, I’m right. But maybe the biggest challenge for a guru like me, is to bring you a knock-your-socks-off recipe for an already vegetarian friendly sandwich. I’m up to the task though. I think I might have a slight advantage here, because who doesn’t love a caprese? Mozzarella. Tomato. Basil. Mmmm. Nuff said. But I, for real, just took my caprese to the next level. Sky high with avocado. Mozzacado! Yaaaaassssss!

This is a super easy recipe, but the payoff is like hitting the lotto. Full disclosure: I ate two of these sandwiches on football Sunday. Whatever. It’s more than a little delicious and it didn’t leave me feeling guilty at all. Fuller disclosure: The second time around, I put that Mozzacado on a panini press. I have transcended. Seriously, if you love sandwiches as much as I do, get your hands on the Cuisinart panini press that I use. Your sandwich game will never be the same. Anyway, the name says it all. The Mozzacado. You must try this!

Mozzacado Caprese Sandwich

Ingredients

makes 2 sandwiches

  • 4 thick slices sourdough bread
  • 1 medium avocado
  • 1 small ripe tomato
  • 4 slices whole milk mozzarella, sliced thick
  • 6-8 fresh basil leaves
  • flaky sea salt and freshly ground black pepper to taste

Directions

  • Lightly toast the bread
  • Smash the pitted avocado with a little salt and pepper
  • Spread a thick layer of smashed avocado on the warm bread
  • Layer the cheese with the basil and tomato over the avocado