Peppermint Ice Cream [Wenatchee food photography]

My husband doesn't have a big sweet tooth and so his birthday came and went this past weekend with nary a cake or candle. But then Monday night he asked if I would make him homemade peppermint ice cream and, of course, I could not say no. I was curious if this recipe, which is so easy with only 3 ingredients, could be as good as he was wanting. His family used to own a Bresler's ice cream shop and his favorite ice cream was Peppermint so I knew he would be a good judge on its flavor. I made and froze it last night and tonight, after an old school dinner of pork chops, mashed potatoes and green beans (he cooks!), we finally got to dessert. His verdict is that it is "reallllly gooooood!" I'll take it.

Peppermint ice cream

1. 2 cups heavy cream
2. 1 (14 oz.) sweetened condensed milk
3. 1 package Starlight mints or candy canes, crushed
4. Red food coloring, if desired

Whisk sweetened condensed milk and crushed peppermints together in large bowl. Add 6-10 drops red food coloring, if desired. In separate bowl, whip heavy cream to stiff peaks. Gently but thoroughly fold whipped cream into sweetened condensed milk mixture. Spread into 2-qt. plasticware container with lid. Cover and freeze at least 6 hours or until firm.

Peanut Butter Nutella Fudge ice cream [Wenatchee food photography]

Peanut Butter Nutella Fudge ice cream

1. 2 cups heavy cream
2. 1 (14 oz.) sweetened condensed milk
3. 1/2 cup peanut butter (creamy or chunky)
4. 1/3 cup Nutella
5. 3/8 cup fudge ice cream topping

Whisk sweetened condensed milk, peanut butter and Nutella together in large bowl. Some swirling is OK, but mostly mix it. In separate bowl, whip heavy cream to stiff peaks. Gently but thoroughly fold whipped cream into sweetened condensed milk mixture. Spoon 1/3 mixture into 2-quart container. Spoon/pour 1/8 cup fudge ice cream topping onto top of mixture and use butter knife to gently swirl into ice cream mixture. Repeat layer of ice cream and layer of fudge swirl two more times. Cover and freeze at least 6 hours or until firm.

Raspberry Fudge Swirl ice cream [Wenatchee food photography, National ice cream month]

I found a great recipe recently for a homemade ice cream that doesn't require an ice cream maker. July is National Ice Cream month and while I have owned makers in the past, I never liked all the work/mess/effort necessary to make it myself, so this idea was too good to not try. Well, let me tell you, it's easy and delicious and very versatile, so definately give it a try. The original recipe and idea came from the wonderful Kevin and Amanda blog. The versions I came up with are Raspberry Fudge Swirl (below) and Peanut Butter Nutella Fudge.

Raspberry Fudge Swirl ice cream

1. 2 cups heavy cream
2. 1 (14 oz.) sweetened condensed milk
3. 1/2 pint raspberries (fresh or frozen)
4. 1/3 cup raspberry preserves
5. 3/4 cup fudge ice cream topping

Whisk sweetened condensed milk, raspberries and raspberry preserves together in large bowl. In separate bowl, whip heavy cream to stiff peaks. Gently but thoroughly fold whipped cream into sweetened condensed milk mixture. Spoon 1/3 mixture into 2-quart container. Spoon/pour 1/4 cup fudge ice cream topping onto top of mixture and use butter knife to gently swirl into ice cream mixture. Repeat layer of ice cream and layer of fudge swirl two more times. Cover and freeze at least 6 hours or until firm.

Pineapple Coconut Cream Frozen Pie [Wenatchee food photography]

I know summer has finally arrived in Wenatchee when the gauge in my car crosses the 100 mark. That day was yesterday, so last night I whipped up a little tropical, frozen, sweet deliciousness. Just a few ingredients, a few minutes and some freezer time, and you have a refreshing summer dessert ready to serve. Recipe below.

Pineapple Coconut Cream Frozen Pie:

• 1 can (14 oz. sweetened condensed milk
• 1 can (6 oz.) pineapple frozen juice concentrate
• 1/2 cup sweetned flaked coconut
• 1 tub (8 oz.) frozen whipped topping
• 1 (9 inch) graham cracker pie shell/crust

1. Whisk together sweetened condensed milk and pineapple juice concentrate.
2. Add and stir in coconut, making sure there are no clumps.
3. Fold in whipped topping.
4. Spoon into pie shell.
5. Freeze.

I haven't done this yet, but I imagine you can substitute just about any frozen juice concentrate. Try lime, pink lemonade, lemon or orange. If you do, report back :)

Apple Pecan Pumpkin Bread [Wenatchee food photography, Washington]

This is super easy! 5 ingredients and you have 2 loaves of Apple Pecan Pumpkin Bread. Obviously it isn't entirely "from scratch," but when you need something homebaked and quick, maybe for the office or a bake sale, this fits the bill. Recipe below image.

Apple Pecan Pumpkin Bread

1 box Spice cake mix
15 oz. pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable oil
1 cup chopped, toasted pecans
2 apples, shredded

Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray.

1. Mix together cake mix, pumpkin puree and oil. Batter will be thick.
2. Fold in nuts and shredded apples.
3. Spread into loaf pans and smooth out top.
4. Bake for 40-50 minutes, using toothpick to test if done. If you use mini loaf pans (I did one of each) bake them for 18-22 minutes. Let set in pan for 10 minutes then remove to wire rack to cool. Store wrapped in foil.