Mam’s House of Ice

This post isnt a recpie either, but its deffinatley a favorite dessert place of mine! Mam’s House of Ice is a small traier located on a open lot in the heart of the Heights. They specalize in Louisiana style shaved ice snow cones. Let me tell you, these snow cones arnt liek any other ones, they are thinly shaved and oh-so delishious. It is definatley worth the 30 minute drive from my house to get these snow balls! Mam’s has about 50 family friendly flavors of syrup, rnaging from wedding cake to king cake, and from watermellon to dill pickel. They even have a flavor for your pooch, chicken broth snow cone! So bring your family and dog and make the drive to 20th and Lawrence St. for the best snow cones in Houston!

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Brownie Pudding

Honestly I have never tried this, or anything like it. I was just looking over recipe sites and this recipe caught my eye. I absolutely love chocolate and brownies and pudding, so this recipe sounds perfect for anyone like me. It is a great idea for an easy and quick homemade after school snack. Sounds delicious so enjoy!

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
  • 4 extra-large eggs, at room temperature
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 1/2 cup all-purpose flour
  • Seeds scraped from 1 vanilla bean
  • 1 tablespoon framboise liqueur, optional
  • Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

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Lemon Lovenotes

Now this post dosnt have a recipe in it, yet I felt it deserved its own post. My best friends mom has a super secret recipe she calls “”lemon lovenotes.”” I swear they are the best things I have ever eaten. EVER. She serves them ever Christmas, and gives me a batch to bring home for my birthday, BUT SHE WON’T TELL ME THE RECIPE! This is a huge deal, because if I could eat lemon lovenotes every day of the week, I probably would. Lemon lovenote are like pure sugar pudding with a tart lemon zest flavor, placed on a sweet sugar crust that is frozen to near complete solidness. yumm, even the thought makes my mouth water. They are so delicious (but probably not nutritious). So basically, this is a post of appreciation for lemon lovenotes. I ❤ LL.

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Yummy Brownies

Ok i know it sounds crazy, but these brownies are like the best thing ever! My friend told me about them a few weeks ago, and they sounded interesting. Someone brought them to school for my friends birthday, so I tried one. Let me tell you, they are like a block of brownie heaven. These things are seriously amazing! Think of them like seven layer dip that people eat with chips, except the seven layers are different types of goodies in these brownies!  Here is the recipe! Enjoy!

Ingrediants:

  • 1 package cookie mix (any kind, I prefer chocolate chip or peanut butter)
  • 1 box brownie mix (just the standard, unless you have a specific flavor you prefer)
  • Eggs (as many as needed for the box mixes)
  • 1 Package Oreos (if you can find the Double Stuf, that stuff is the best choice!)
  • Oil (as much as needed for box mixes, plus 1 teaspoon- see directions)
  • Your favorite ice cream

Directions:

  1. Preheat the oven to 350F, and grease your baking dish (8×8 works best).
  2. Follow the instructions on the cookie mix package (you may need an extra teaspoon each water and oil, since you bake longer than suggested).
  3. Squish the cookie dough into the baking dish, so it covers the bottom.
  4. Top this layer with Oreos. (It will take about 16, if you’re using an 8×8).
  5. Mix brownie batter based on the box directions.
  6. Pour the batter on top of the layer of Oreos.
  7. Bake for 30 minutes, remove from the oven, and allow to cool.
  8. While it’s still warm, scoop out a section, and top with your favorite ice cream… vanilla, mint, or cookies and cream work particularly well.

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Lemon Custard Tart

This dessert is for those who enjoy the fruity deserts as well. I made this a few weeks ago because I was having a craving for something sour, and although this tart is really more sweet than sour, it is still amazing! This recipe is so easy to make, takes around an hour with simple instructions, and is so great to eat!! It is nice knowing something so delicious and beautiful can be so easily homemade these days! Also this recipe is great for parties or dinner with some friends because it serves many people. Here you go! Enjoy!

Ingredients

For the tart shell:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch salt

For the lemon curd:

  • 4 lemons, at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/8 teaspoon salt

For the tart shell:

Directions

Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 350 degrees F.

Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the lemon curd:

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

 Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room temperature

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Original Créme Brulée

Doing to last post on creme brulee french toast reminded me how much I love regular creme brulee! It is so delicious and rich! This creamy concoction is for the expert chefs though, as it is hard to make and easy to break. It is worth it thought!!

Ingredients

  •                     6 egg yolks
  •                     6 tablespoons white sugar, divided
  •                     1/2 teaspoon vanilla extract
  •                     2 1/2 cups heavy cream
  •                     2 tablespoons brown sugar

            Directions

  1.                     Preheat oven to 300 degrees F (150 degrees C).
  2.                     Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  3.                     Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.  Stir cream into the egg yolk mixture; beat until combined.
  4.                     Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5.                     Bake in preheated oven for 30 minutes.  Remove from oven and cool to room temperature.  Refrigerate for 1 hour, or overnight.
  6.                     Preheat oven to broil.
  7.                     In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.  Sift this mixture evenly over custard.  Place dish under broiler until sugar melts, about 2 minutes.  Watch carefully so as not to burn.
  8.                     Remove from heat and allow to cool.  Refrigerate until custard is set again.

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Crém Brulée French Toast

Mother’s day was yesterday! Yay! Here is a good homemade breakfast suggestion, and a great idea for all the mother’s days to come. This recipe is simple to make, yet it will make anyone look like a professional. This will impress mothers everywhere, and is perfect for anyone with a sweet tooth. Basically this dish is equivalent to eating dessert for breakfast, but that okay every once in a while!

Ingredients:

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • an 8- to 9-inch round loaf country-style bread
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt
 Preparation:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

 

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