After my mother-in-law gave the ice cream maker to me as an early birthday gift I knew I had to make a batch of her favorite flavor, Raspberry Chip ice cream. This ice cream was nice and creamy, the raspberry gave a nice freshness to it and that little kick of chocolate complimented it perfectly! The only problem with the recipe is that the seeds can be a pain, next time I’ll make sure to sieve out the seeds. I made this last summer when raspberries were in abundance but you can definitely save some money and use frozen raspberries. Would make a nice pink desert for the upcoming Valentine’s Day!

Raspberry Chip Ice Cream

Ingredients

• 1 pint fresh raspberries
• 1/2 cup sugar
• juice of 1/2 lemon
• 2  large eggs
• 2 cups of heavy or whipping cream
• 1 cup milk

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Toss raspberries, lemon juice and 1/4 cup of sugar and allow to macerate in the refrigerator for 2 hours, stirring occasionally.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend.

Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
The last 5 minutes add your chocolate chips.

Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens (about 2 minutes before it is done), add the whole raspberries, then continue freezing until the ice cream is ready.

Makes generous 1 quart

Source: Spaghetti Ice Cream

Here is another appetizer I love to have when eating Chinese. When I was younger my mom would try to get me to taste it but I’d always go “ewww Shrimp toast?” I loved shrimp and I loved toast but together? Really? Finally, one day I tossed one in my mouth and fell in love.

This recipe was heavy on the onions for my likings, I’d change it up and use maybe a 1 cup tops next time.  It’s so easy to make though, and is definitely a nice appetizer to impress folks since it’s not your typical appetizer you make at home. Also, this recipe makes twice as much shrimp mixture then needed for the 8 slices of bread. Either use 16 or cut the recipe in half.

Shrimp Toast

• 8 very thin white sandwich bread slices
• 1 pound unpeeled, medium-size shrimp (since it’s getting blended you can definitely use frozen!)
• 1 medium onion, coarsely chopped
• 1 (1/4 inch) piece of fresh ginger, peeled and coarsely chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 egg whites
• 1/2 cup fine, dry plain breadcrumbs
• vegetable oil
• Garnish- lemon slices

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Trim crusts from bread, cut each slice into 4 triangles. Set aside.

Peel and devein shrimp.

Process shrimp and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. With blender or processor running, add egg whites, and process until blended.

Spread mixture over bread;coat with breadcrumbs. Cover and chill for 1 hour.

Pour oil to a depth of 2 inches in a large heavy skillet. Fry, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Garnish.

Source: Southern Living

Ah, the Crab Rangoon. I fell in love with these little bites back in college and judge restaurants by their crab rangoons;how they are folded, the ingredients, what they fry them in etc. Yes, I’m obsessive but I love them! So, my recipe that I have adapted along the way has plenty of crab, a hint of scallion and gives you a nice creamy bite. I find there is no need for any other spices if you have the right balance from the get go.

Crab Rangoon

• 6oz  of crab meat (you can definitely substitute imitation crab here to save $)
• 1 8 oz. pkg of Philadelphia Cream Cheese
• 3 green onions
• 1 pkg of wontons (found in your produce aisle)
• egg wash
• peanut oil (you can fry them in vegetable but peanut oil really adds to the flavoring and is used in most asian frying)

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Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese.

Lay out wonton wrappers and place about a tablespoon of mixture in the center. Brush egg wash along all four edges. Here’s the kicker, some places will just fold in half (diagonally) and call it a day. I’ve found that these tend to become oily and they don’t give you the nice, crispy bite that compliments the creamy filling. So, take the tip of one edge and the tip of the edge diagonally across and pinch together. Take the other two edges and bring them up to meet the already pinched edges so you create a little square with the edges pinched up in the air.

Drop a few at a time (if you use a big frying pan and dump everything in at the same time you’ll cause the oil temp to come down and they wont fry nicely) into the oil. The rangoon will float to the top after a minute, flip over when it’s a nice golden brown. Fry on the other side for another minute and remove, placing on some paper towels to absorb oil. Total cooking time is only 2-3 minutes so stay nearby!

Makes about 30-40 rangoons.

This year I was asked to make desert for Christmas dinner at my in-laws. I wanted to do something that would show nicely, everyone would enjoy, was something new and was a little different then all the rest of the goodies I was making. I decided on Black Forest Cake. This cake looks beautiful (even when Alan put the cake stand cover on it and smooshed a bit of the bottom piping), tastes divine and is really easy to make! Everyone was definitely impressed!

Black Forest Cake

Old Fashioned Chocolate Layered Cake (my go to delicious chocolate cake)

3 cups of heavy cream

1/3 cup confectioner’s sugar

1 tsp vanilla
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2 20 oz. cans of cherry pie filling

Make the old-fashioned chocolate cake. Horizontally, slice each layer so you have 4 layers in total. Take one layer (the worst one) and tear into crumbs and set aside.

To make whipped cream, begin with a bowl and mixing whisk that is cold. I stick mine in the freezer for a few minutes. Beat  Heavy cream, confectioner’s sugar and vanilla extract at low-speed, gradually increasing to high-speed until stiff peaks are formed.

To assemble cake place one layer onto cake stand and spread about 1 cup of whipped topping. Add about 3/4 cup of cherry topping. Repeat for second layer. Place 3rd layer of cake on top and frost cake with whipped topping. Pat crumbs from chocolate cake that you set aside along the sides of the cake. You can decorate the cake however you like, seeing different variations online. The way I did it was placing the whipped topping to a pastry bag, using a #32 tip and piping along the top edge and bottom edge. Note, let the whipped topping set in the fridge for a little bit to firm up, I did not do this and the piping didn’t come out as clean as I would have liked it. Then, take remaining cherry topping and spread along top.

Source: Old-Fashioned Chocolate Layer Cake, Cook’s Illustrated; mixture of pictures etc from online