Brittany wrote this on 2 July 2016
My parents were among the other great individuals out there that used to make ice cream the old fashioned way, at least once a summer, when we were kids.
You know what I mean. The wooden bucket with the crank and all the ice and salt you had to pack in around it? It was glorious and totally worth the water that leaked everywhere and the aching muscles that would result. There are few things as magical as watching the custard turn to ice cream. And on a hot summer day, there are few things as welcome!
As an adult with a family of my own, I enjoy continuing the tradition. Admittedly, I make use of the modern kitchen equipment available and no longer have to worry about frozen fingers or sore shoulders. I have several recipes in my blog archives and perhaps you have already tried this stellar vanilla ice cream or this dreamy and creamy strawberry ice cream. They truly are the best versions I have ever had.
However, I don’t always have time to make my way through all the steps. Don’t get me wrong! It is absolutely worth it to cook the custard, mix, chill, churn, and freeze a standard ice cream recipe. It is’t complicated, but it can be a bit time consuming.
When I am hankering for homemade ice cream and am limited on time, this no-churn version is what I make. Plain vanilla has three ingredients-THREE-and can be mixed up and freezing in a matter of minutes.
How is this possible, you ask? One, special, scrumptious, ingredient.
Sweetened. Condensed. Milk. Boom!
It adds sweetness, richness, texture, all in one step. It is the key to making a creamy, rich ice cream without the egg custard and without the hassle. Mix in whatever you like and you have yourself a pretty darn awesome treat with very little effort.
This weekend, I am using this recipe to throw a little neighborhood ice cream social. Stir in patriotic themed fruits or sprinkles, or just go for it and pile on the candy bits. But whatever you choose, enjoy it. Summer days fly by fast, much like they did when we were kids. Don’t forget to add a little magic to them.
Want the recipe for Easy No-Churn Ice Cream?! Click here to see it posted over on the Columbia City Moms Blog!
Brittany wrote this on 21 June 2016
Ok friends. Here is the deal. This breakfast dish is da bomb. Do people still say that…?
Do you need another fruit and bread breakfast bake recipe? Definitely. If you were sitting across from me right now and we were chatting over a cup of coffee (you, no doubt with a trendy Americano, and me, sipping a non-fat frosted spicy mayan mocha, no whip) I would lean forward, look you in the eye and declare earnestly, “You have GOT to try this.” And because you have been making my recipes for years now, you trust my judgement and take my advice. Right? RIGHT? Exactly. Just trust me.The above picture is from the Brittany’s Pantry instagram feed, where I documented the bazillions of times I tested this recipe.
I have always loved a good breakfast dish that I can just throw in the oven. I host playdates at my house several times a month and this recipe has been tested again and again, adjusting it and trouble shooting the process. Thankfully, no one seemed to mind having to eat it over and over until I got the recipe juuuuuuuuust right. As with most recipes that contain cream cheese, it is the addition of that tangy goodness that makes this so…gaaaaaaaaaaaah. Rich and creamy, it stops just before it gets to dessert status. Not overly sweet, this really IS a good addition to a breakfast or brunch menu. It is always a breeze to throw together-my kids get the job of tearing up the croissants and it sits in the fridge all night and is ready to pop in the oven in the morning. Breakfast. BOOM!
Are you planning for company Fourth of July weekend? The addition of strawberries with the blueberries makes this perfect for a patriotic brunch! I have been meaning to try this with diced fresh peaches (a local staple here in South Carolina) but haven’t deviated from blueberries yet. As you can imagine, this would be wonderful for family/holiday mornings, or any time you need to bring something with you in the morning. Flaky. Creamy. Lovely. All good adjectives for food.
Cream Cheese Blueberry Breakfast Bake
Recipe adapted from The Girl Who Ate Everything
I buy croissants when they are a day old and a little cheaper. Into my freezer they go until I need them for a recipe like this. Or to make this dessert. FYI, raspberries tend to be a bit too juicy for this dish, but still taste great. Give them a try if you like!
6-7 large croissants
2 c blueberries, diced strawberries, or blackberries (fresh or frozen)
2-8 oz packages cream cheese (I use the 1/3 less fat version) softened at room temp for a bit
1 c sugar
2 tsp vanilla
2 c milk
zest of 1 lemon, optional
Lightly spray or butter a 9X13 inch baking pan and set aside. Preheat the oven to 350 degrees.
Tear the croissants into one inch pieces or so and place in the baking dish. As I mentioned above, I let my kids do this part. The size of the pieces doesn’t matter much so it is impossible to screw up! Sprinkle fruit evenly over the top of the bread. In a separate, medium size bowl, beat the cream cheese with the sugar until smooth. Add the vanilla, and then the eggs, beating thoroughly after each one. You want to take it slow so that the mixture stays smooth and creamy. Any chunks will sit on the top of the pan and bake up dry and kinda weird. Slowly whisk in the milk and zest and pour evenly over the croissants. Let sit on the counter for 30 minutes to an hour and bake for 45-50 minutes, or until golden brown and set in the middle. OR, cover with plastic wrap and place in the fridge overnight. In the morning, let it sit on the counter while the oven preheats and bake as directed. After baking, let it sit for a few minutes to set, then scoop and enjoy! Leftovers are awesome cold the next day!
Brittany wrote this on 31 May 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FreschEats #CollectiveBias
I may feel like it sometimes, but I am not Superwoman.
Like most Moms and Dads, my husband and I can multitask with the best of them. As busy parents, it is a bit of a necessity to be able to do several things at once. I can fold laundry, help my son with his spelling words, supervise my daughters art project (and assist with extra glitter), all while sipping my reheated coffee and stopping my youngest from scaling the rock fireplace. We are talking ninja level skill here. But even I need a bit of help in the kitchen now and then. Yes, I cook 99% of our family meals, but sometimes life has a way of getting in the way. Even when I make meals ahead and tuck them in the freezer, it isn’t always an option when time and energy are at an all time low. So I started keeping a few convenience items around to help me out on my overly scheduled days.
What did we reach for most often? Frozen pizza. We don’t have to leave the house and we discovered a brand that tastes better (yes, better) than anything we could have delivered. Freschetta Pizza has always been a favorite, but now they have new Artisan Crust® Pizzas! Three whole grains in the crust and you can absolutely taste the difference. They bake up in the time it takes me to throw together a healthy side to serve along with it!
I buy my Freschetta at Publix and it is easy to locate in the frozen section with all the other pizzas. I love to stock up and right now, all Freschetta pizzas (excluding Gluten-Free) are two for ten dollars from now through the first week of June. Needless to say, my freezer is full! The ingredients are quality and while we have been inhaling the Artisan Crust lately, we often enjoy the Brick Oven and Rising Crust pizzas as well. All I have to do on pizza night is whip up a fresh side to go along with it and dinner is d-o-n-e done. With flavors like Freschetta ® Artisan Chicken and Fire Roasted Vegetable Pizza and my personal favorite, Freschetta ® Artisan Margherita Pizza, it is super easy to find a kind that everyone enjoys! You can check out all the incredible Freschetta products by clicking here. They are also on Facebook, Twitter, and even YouTube!My family loves a good green salad with our pizza, but lately, I have been trying to branch out. Broccoli slaw has been the answer to busting any green veggie boredom with my kids. So fresh and crunchy and ridiculously healthy, this slaw comes together in the time it takes your kids to set the table. It is heartier than regular slaw so it won’t get soggy like cabbage will. If you previously avoided coleslaw due to the bitterness of the vegetables this is your answer! A light dressing and quick toss and you have the perfect cool and crisp side salad.
Hm. Turns out I am a bit like Superwoman after all.
Quick & Easy Broccoli Slaw
1-12 oz package pre shredded broccoli slaw vegetable mix
1/4 c mayo
1 T sour cream (I use light)
1 T red wine vinegar
1 T honey
salt and pepper to taste
Place the shredded vegetables in a medium bowl. Set aside. In a small bowl, whisk together the remaining ingredients. Taste for seasoning. Pour the dressing over the veggies and mix well. Serve immediately or chill until ready to serve! Can be made up to 1 hour ahead of time. Enjoy!