Sunday, July 20, 2014

Peanut Butter Lovers Ice Cream

Happy National Ice Cream Day! Honestly, every day is a good day for ice cream... To celebrate, how about whipping up a batch of this peanut butter dream ice cream? It definitely isn't for the faint of heart. Creamy peanut butter base, with a caramel-y peanut butter ribbon, mini peanut butter cups, and pretzels (for that salty sweet mojo!)

Here's how to make it...

For the Ice Cream:
3/4 cup sugar
2 cups heavy cream
2/3 cup whole milk
3/4 cup peanut butter, creamy
1 teaspoon vanilla
pinch of salt

For the Peanut Butter Caramel:
2 Tablespoons brown sugar
1 Tablespoons light corn syrup
1/4 heavy cream
1/4 creamy peanut butter

1 cup chopped peanut butter cups
1/2 cup chopped pretzels

In a blender, combine all of the ingredients for the ice cream. Blend for 1-2 minutes or until thickened and ingredients are completely combined... Hint: You don't need to cook this ice cream base because there are no eggs! Place the base into the refrigerator to cool for 3-4 hours.

Meanwhile, make caramel. Place all of the ingredients in a small saucepan over medium-low heat and cook until sugar and peanut butter become smooth and creamy. Remove, place into a heat proof container and allow it to cool in the fridge with the ice cream base.

Once the base is cooled, churn in your ice cream machine according to the manufacturers instructions. During the last 5 minutes of mixing, add in the chopped peanut butter cups and pretzels. Remove ice cream and place half of the mixture into an airtight container. Swirl half of the peanut butter caramel over the top and cover with the remaining base and then the remaining caramel. Swirl with a chopstick or spoon. Allow the ice cream to set up in the freezer for 4-5 hours or overnight (the best).

Allow the ice cream to warm slightly before scooping and enjoy! I absolutely love the intense peanut butter flavor!

*recipe adapted from Life Made Simple

Wednesday, July 16, 2014

Fruit Salsa with Homemade Cinnamon Chips

I'm sure you have seen this delicious recipe floating all over the internet's and from what I'm told, its a top rated recipe on

I first tried it when my coworker brought it to a dessert pot luck... So good. I had dreams about it as a topping on ice cream or over yogurt with granola.

Whipping up a batch at home is easy and with in no time, this healthy "dessert" can be on your table. And honestly, who wants to bake or heat up the house with an oven when its 100 degrees out? Not. Me.


For the Salsa:
2 green apples, diced
2 kiwis, diced
1 carton (8-ounces) strawberries, diced
1 (8-ounce) container raspberries, cut in half
1 Tablespoon granulated sugar
1 Tablespoon brown sugar
2 Tablespoons fruit preserves (I used strawberry!)

For the Chips:
10 large tortillas, cut into 8 wedges
1/2 cup granulated sugar
1 Tablespoon cinnamon
2 Tablespoons butter, melted

Start by making the salsa: dice all of your fruit to roughly the same size and place into a medium bowl. Toss the fruit with the sugars and fruit preserves. Cover mixture with plastic wrap and store in the refrigerate to macerate for 1-2 hours.

Meanwhile, make your chips. Preheat your oven to 400 degrees. In a small bowl, mix together the cinnamon and sugar, set aside.
Place tortilla triangles on a lightly greased cookie sheet and brush with melted butter. Sprinkle desired amount of cinnamon/sugar mixture over the top.
Bake in preheated oven for 9-10 minutes until golden. Remove from cookie sheet on to a cooling rack and allow the chips to cool completely, 10-15 minutes.

Serve chips and salsa, dip, and enjoy! I love how crunchy the apples remain and how soft the rest of the fruit is. The sugars and fruit preserves make a perfect juicy addition. I could literally eat the salsa by the spoonfuls and the chips by themselves. Please make this today!

Wednesday, July 9, 2014

Not Your Classic Banana Pudding

I sincerely apologize that I've been out of the blogging world for so long.

I think I've been in a funk. Work has been crazy, home life has been crazy, and there have been so many bumps in the road.

So, I want to apologize to all of those who entered in my giveaway... I will announce the winner next week after I get some things in order.

For now however, can I make it up to you with some "out of this world" banana pudding?

It's more than just a box of Nillas and vanilla pudding... Here's how you make it!

You Will Need:
1 box of Nilla Wafers
1 box (3.5 ounce) french vanilla pudding
2 cups cold milk
1 (8-ounce) package of cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 tub of Cool Whip
4 bananas, sliced

In a medium sized bowl, whisk together the cold milk and vanilla pudding until thickened, set aside.
In a large bowl, beat together the softened cream cheese and sweetened condensed milk with a hand mixer until combined. Beat in the thickened pudding mixture until incorporated.
Gently fold the cool whip into the pudding mixture until combined and set aside.
Now to assemble.

Place 3/4 of the Nilla wafers on to the bottom of a 13x9 inch baking dish.
Top with the sliced bananas, then the pudding mixture, smoothing it to the edges. Lastly top, the pudding decoratively, with the remaining Nillas.

Cover and place in your refrigerator to set for 2-3 hours. Enjoy! I love the added creaminess that the cream cheese and cool whip bring. It takes your average banana pudding it knocks it on it's heels... I hope you make this soon!

*Recipe adapted from Paula Deen's "Not Yo Mamas Banana Pudding"

Tuesday, June 24, 2014

Peanut Butter Chocolate Chunk Pazookie

Going out to BJ's is probably one of my favorite chain restaurants... I love the lunch specials, and the house-made pretzels, and most importantly, the Pazookie. The closest one is an hour from my house (it's probably for the best) but I get to splurge when we do go!

I love ending the night with a white chocolate macadamia Pazookie, warm gooey cookie and melting vanilla ice cream is one of THE BEST combinations! My other favorite combo is chocolate and peanut butter, so rmaking this at home meant re-creating it in my favorite flavors.

So here it is, a Peanut Butter Dark Chocolate Chunk Pazookie... YUM!

You Will Need:
1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 Tablespoon light corn syrup
1 Tablespoon cold water
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks

Vanilla ice cream for topping!

Preheat oven to 375 degrees and lightly grease a 7" cast iron skillet, set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add in the egg until blended and then add in the corn syrup, cold water, and vanilla. Beat until combined.
Stir in the flour, baking soda, and salt... Just until combined. Stir in the chocolate chunks.
Press into your prepared skillet so the cookie is even all over.
Bake in preheated oven for 12-15 minutes or until puffy and golden. Remove and let cool slightly.
Top with cold ice cream and serve.

Sunday, June 22, 2014

Night Out Giveaway!

Morningnoonight's Facebook page recently reached over 1,000 likes! To celebrate, I thought I would thank each and every one of you by hosting a "Night Out" Giveaway! One Winner will receive one $25 e-Giftcard for Red Lobster and one $25 e-Giftcard for Fandango Movie Theaters... Dinner and a movie? Fun! The Giveaway goes from 6/22/14 at 12:00 p.m. PST and ends 7/1/14 at 12:00 a.m... Midnight! Winners will be announced on 7/3/14 and have 48 hours to claim their prize!

Get out of the hot Summer sun for a cool night out with your significant other, family, or friends! And thank you EVERYONE for liking Morningnoonight! Good luck :)

a Rafflecopter giveaway

Thursday, June 19, 2014

Cookies and Cream Ice Cream

I've been on an ice cream making kick lately. \

I have an old fashioned mixer. Okay, who am I kidding, it's updated but it churns and requires rock salt and ice. The machine is just electric and not hand churned, thank goodness. Except, I could probably burn calories hand churning and that would make up for all of this ice cream I've been eating...

Anyways, I have a wide range of favorites but Cookies and Cream has always been up there on the list. I love the sweet vanilla ice cream turned dark from the chocolate and studded with cookies and cream centers... Yum! This homemade Cookies and Cream ice cream was not disappointing. My husband commented that it would have a better vanilla flavor if there were less cookies. How dare he, right? So if you decide to make this, cater the cookies to your needs.

No, the whole package won't fit, I tried...

You will need:
5 large egg yolks
1/2 cup granulated sugar, divided
1 3/4 cups heavy cream
3/4 cup whole milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped Oreo cookies

In a heat proof bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar. Whisk just until the sugar is dissolved and the yolks are lighter in color, set aside.
In a medium saucepan, whisk together the remaining 1/4 cup of sugar, heavy cream, milk, and salt. Heat just until the mixture is steaming and small bubbles form around the edges, remove from heat. Take 1 cup of the milk mixture and slowly whisk it into the egg yolks to temper. Pour the egg/milk mixture back into the sauce pan and simmer, over low, until the mixture is thickened and coats the back of a spoon, around 5 minutes.
Using a large fine mesh strainer, place over a heatproof bowl and pour the ice cream mixture in. The strainer should catch any eggs that may have scrambled. Stir in the 2 teaspoons of vanilla.
Chill the ice cream base overnight.
When you are ready to make the ice cream, pour into your machine and freeze based on the manufacturers instructions. Place half of the chopped Oreos into the machine 5 minutes before it is finished. When the ice cream is done churning, stir in the remaining Oreo cookies. Place in an airtight container and freeze for 3-4 hours or until set.
Scoop and enjoy!

*recipe adapted from Smells Like Home

Sunday, June 15, 2014

Pulled Pork Sandwiches with Homemade Burger Buns

Staples for the Summer in the Henry household definitely include pulled pork and all things BBQ related. On long days of working however, when the heat reaches the high 90's, my desire to grill over a hot BBQ tends to be at an all time low.

I've found the best way to make pulled pork and have dinner ready when you get home, is making it in the crock pot! It cooks all day so the meat is super tender and you can add sauce or go without. The homemade hamburger buns are the perfect addition and hold up to the tender-saucy meat!

For the Pork:
1 large onion, sliced
2 Tablespoons brown sugar
1 Tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
1 (4-6 pound) pork shoulder
3/4 cup rice wine vinegar
4 teaspoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

For the Buns:
1 cup warm water
3 Tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 Tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 Tablespoons unsalted butter, softened
toasted sesame seeds

Your favorite BBQ sauce and coleslaw for topping the sandwiches

I started by making the Homemade Burger Buns the day before.

In a medium bowl, combine the 1 cup of warm water, milk, yeast, and sugar. Whisk together until the yeast is thoroughly incorporated and let stand until foamy, about 5 minutes.
In a separate bowl, whisk one egg and set aside.

In the bowl of your stand mixer, whisk together the bread and all-purpose flours with the salt until incorporated. Add in the softened butter and with the paddle attachment, mix until the butter is combined and the mixture is crumbly. Switch attachment to your dough hook and add in the yeast/milk mixture and the 1 beaten egg. Mix on medium low speed until the dough comes together, around 8-10 minutes. Add a 1/4 cup more flour if the dough is still too sticky, or 1 teaspoon of warm water if the dough is to tough. The dough should be smooth yet slightly tacky.
Shape the dough into a ball and place in a large, lightly greased bowl, cover with plastic wrap and allow it to rise in a warm place until doubled, around 1-2 hours.

Once the dough has doubled in size, remove from bowl and portion into 8 pieces. Cover a large cookie sheet with parchment paper and roll each dough piece into a ball and place on the cookie sheet.

Cover tightly with plastic wrap, cover and place in a warm place to rise for another 1-2 hours until doubled.

Set a shallow pan of water on the bottom rack of your oven and the second rack in the center. Preheat oven to 400 degrees. Beat remaining 1 egg with 1 Tablespoon of water, brush on the top of the buns and sprinkle with toasted sesame seeds.
Bake in the preheated oven, turning the sheet halfway through, until the tops are golden around 15 minutes. Transfer to a wire rack to cool completely. Store buns in an airtight container for up to a week.

Now, time to make the pork!

Remove pork shoulder from packaging and rinse under cold water, dry off and set aside.

Place sliced onion in the bottom of a large crock pot. Set pork shoulder on top of the onions. In a medium bowl, whisk together the brown sugar, paprika, salt, and black pepper. Rub over the tops and sides of the pork.
In a separate bowl, whisk together the vinegar, Worcestershire sauce, crushed red pepper flakes, sugar, garlic, and cayenne pepper. Pour 1/3 of the vinegar sauce over the top of the pork. Cover the crock pot and cook on low for 9-12 hours or until the pork is cooked through and starts to fall apart. 30 minutes before the pork is finished, drizzle with remaining vinegar sauce, reserving some if you would like to use it on your sandwich in lieu of BBQ sauce.
Remove meat and shred, returning to juices in the crock pot.

Assemble the sandwich by slicing open a hamburger bun, place 1/4-1/2 cup of meat on the bottom half, top with a drizzle of BBQ sauce or vinegar and your favorite coleslaw recipe. Place the top bun on and serve!

I love the tangy, juicy meat and tender hamburger buns! This is a Summer dish to a T! Enjoy!

Pulled Pork recipe adapted from: My Baking Addiction
Hamburger Bun recipe adapted from: Parsley, Sage & Sweet