Egg Free (Philly Style) Cinnamon Coffee Ice Cream (Decaf)

Cinnamon Coffee Ice Cream Recipe
Have a Kitchen Aid ice cream making attachment? I love mine!
Here is a quick and easy recipe for coffee ice cream -decaf of course - so eating a bowl late night doesn't keep you up ALL night.

This variation calls for Whole Bean coffee- you can use any flavor you like- for this one I used a Baltimore Coffee & Tea's Viennese Cinnamon coffee.

RECIPE:
2 cups half & half (cuts down on fat w/o sacrificing texture)
2 cups cream
2/3 cup sugar
1 whole vanilla bean (split open, scrape seeds into sauce pan)
1 cup whole coffee beans

In a sauce pan, add half /half, cream, sugar, split vanilla bean (I place the whole bean in as well for extra flavor), and coffee beans.
Turn stove on to medium heat and stir to dissolve the sugar and infuse the liquid with vanilla and coffee. Slowly bring to a simmer and then turn the heat off.
Strain the liquid into a container -discarding bean and coffee.
Place mixture into refrigerator to completely chill -at least 2 hours.
Using your machine or Kitchen Aid attachment, you will now make the ice cream. For Kitchen Aid attachment, place paddle into bowl, turn on low speed, while paddle is moving, pour mixture in slowly.
Let this mix for ~30 minutes or until it reaches a thick texture. If you like Frosty style texture you can eat right away. Otherwise place in your freezer for at least an hour.
*recipe can be doubled.

Enjoy!

Seasoned Nuts Egg Free & Reduced Fat Dark Chocolate Potato Chip Bark

It is holiday time! Making small treats for family and friends is my favorite part of the holiday.

Here are two recipes which take less than 20 minutes each.


Cinnamon Chipotle Walnuts
(VEGAN IF YOU USE Non-stick Spray)

Preheat your oven to 325F.
For 1lb or 16oz of walnuts (shelled, peeled).

1/4 cup light brown sugar
1/3 cup McCormick's Smoky Sweet rub (cinnamon chipotle blend) or make your own variation
[1 part chipotle to 2 parts cinnamon and you may want to add salt]

Mix sugar and spices in a bowl (if you use seasoning blend no need for added salt).
Spray foil lined baking sheet with non-stick spray.
For less fat, spray your walnuts with same spray (all sides). If you prefer, you can coat nuts with melted butter (3tbsp).
Add sprayed nuts to bowl, toss in seasoning. Evenly, distribute coated nuts on foil lined baking sheet.
Bake in oven 15 minutes. Let cool and package in bags for gifts or serve warm as appetizer.


Reduced Fat Dark Chocolate Potato Chip Bark

Most bark recipes have you add vegetable shortening or oil to the chocolate during melting. Due to the fat from the chips, I eliminate this step. I do not think it is that noticeable. Give it a try!

2- 11.5oz Ghirardelli 60% Bittersweet chocolate baking chips (or any other good quality chocolate you like)
2-3 cups crushed Reduced Fat Utz plain potato chips (can use any kind of chip-even tortilla if you like)
[ratio of chip to chocolate is your preference, for more chocolate use only 2cups crushed chips]

Line a baking sheet with nonstick foil or parchment or wax paper which has been sprayed with nonstick spray.
Make a double boiler by adding 2 inches of water to a sauce pot.
Place a stainless steel or glass mixing bowl on top the pot.
Add all the chocolate.
Turn heat to medium-high bringing water to a simmer. Stir chocolate as it melts.
Once all the chips are melted, turn off the stove and stir in your crushed chips.
Spread mixture evenly on to baking sheet and place in freezer to solidify. Once chilled, break into uneven chunks and enjoy!