Summertime means strawberries! Also check: Strawberry Rhubarb Pie Recipe Strawberry Ice Cream Recipe Ingredients 2 cups fresh strawberries (hulled and chopped)1 tbsp lemon juice2 large eggs1 cup sugar (1/4 cup & 3/4 cup separated)2 cups heavy whipping cream 1 cup whole milk1 1/2 tsp vanilla extract Directions *Make sure Kitchenaid ice cream maker has been in the freezer for at least 11 hours*1. In one bowl, combine strawberries, lemon jice and 1/4 cup of sugar and mix. Keep in fridge. Chop the strawberries in small dices so they aren’t big chunks once frozen.2. In Kitchenaid mixing bowl, use whisk to mix eggs, then add 3/4 cups sugar, milk, vanilla extract, and whipping cream. Make sure sugar is mixed well in liquid mixture.3. In a small stock pot, add the liquid mixture and heat until it begins to steam, but not boil. Mix continuously.4. Put mixture in a smaller bowl and chill to cool down until about 70 degrees and continue to mix. 5. Once cooled, add strawberry mixture from fridge into the milk/egg mixture and stir well. 6. Add the mixture into Kitchenaid mixture and stir for about 20 minutes or until desired texture.

Summertime means strawberries!

Also check: Strawberry Rhubarb Pie Recipe

Strawberry Ice Cream Recipe

Ingredients

2 cups fresh strawberries (hulled and chopped)
1 tbsp lemon juice
2 large eggs
1 cup sugar (1/4 cup & 3/4 cup separated)
2 cups heavy whipping cream
1 cup whole milk
1 1/2 tsp vanilla extract

Directions

*Make sure Kitchenaid ice cream maker has been in the freezer for at least 11 hours*

1. In one bowl, combine strawberries, lemon jice and 1/4 cup of sugar and mix. Keep in fridge. Chop the strawberries in small dices so they aren’t big chunks once frozen.
2. In Kitchenaid mixing bowl, use whisk to mix eggs, then add 3/4 cups sugar, milk, vanilla extract, and whipping cream. Make sure sugar is mixed well in liquid mixture.
3. In a small stock pot, add the liquid mixture and heat until it begins to steam, but not boil. Mix continuously.
4. Put mixture in a smaller bowl and chill to cool down until about 70 degrees and continue to mix.
5. Once cooled, add strawberry mixture from fridge into the milk/egg mixture and stir well.
6. Add the mixture into Kitchenaid mixture and stir for about 20 minutes or until desired texture.

Beach weather is here! White cupcake with graham crackers as sand and buttercream anise frosting as seashells. 

Beach weather is here! White cupcake with graham crackers as sand and buttercream anise frosting as seashells. 

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :)  Sweet and Sour Brisket Recipe Ingredients 3.5 lbs trimmed first cut or thin cut beef brisket3 garlic cloves (minced)black pepper (to taste)1 large onion (sliced) 2 cups beef broth or stock3/4 cup water1 can (6 oz) tomato paste1/4 tsp cider vinegarpinch of allspicepinch of ground clovespinch of ground cinnamonpinch of nutmegpinch of pepper3/4 cup packed brown sugar1 bay leaf1 cup of carrots1 cup of celery Directions 1. Preheat the oven to 350° 2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket3. Spread 3 garlic cloves (minced) and black pepper over the brisket4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper. 7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)9. Put the beef brisket back into the pan and spoon sauce over the brisket.10. Add 1 cup of carrots and 1 cup of celery11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.

Luke requested this for dinner about six or so months ago, but I was slightly intimidated by the slow cooking process. I finally found a good recipe and the courage to make his wish come true :) 

Sweet and Sour Brisket Recipe

Ingredients

3.5 lbs trimmed first cut or thin cut beef brisket
3 garlic cloves (minced)
black pepper (to taste)
1 large onion (sliced)
2 cups beef broth or stock
3/4 cup water
1 can (6 oz) tomato paste
1/4 tsp cider vinegar
pinch of allspice
pinch of ground cloves
pinch of ground cinnamon
pinch of nutmeg
pinch of pepper
3/4 cup packed brown sugar
1 bay leaf
1 cup of carrots
1 cup of celery

Directions

1. Preheat the oven to 350°
2.Pat dry 3.5 lbs trimmed first cut or thin cut beef brisket
3. Spread 3 garlic cloves (minced) and black pepper over the brisket
4. Put cast iron pan or dutch oven on medium high heat, brown brisket for about 3 minutes on each side, then remove brisket from pan
5. Add two large onions (sliced) on pan, then add 2 cups of beef broth/stock, and stir
6. Chili sauce: In a separate sauce pan, put 3/4 cup of water and 1 can of 6oz tomato paste; add 1/4 tsp cider vinegar, pinch of allspice, pinch of ground cloves, pinch of ground ginger, pinch of ground cinnamon, and pinch of nutmeg, and pinch of pepper.
7. Add chili sauce to pan with onions and beef broth, then add 1/2 cup of cider vinegar, 3/4 cup of packed brown sugar, and 1 bay leaf.
8. Adjust seasoning to fit your taste. (I added a little more brown sugar and broth to make it taste less like vinegar)
9. Put the beef brisket back into the pan and spoon sauce over the brisket.
10. Add 1 cup of carrots and 1 cup of celery
11. Cover pan with aluminum foil if you don’t have an oven safe lid and roast for 2-3 hours until brisket is fork tender.

Our “deep dish” Chicago style apple pie. Luke did a better job at the pie crusts -_-