Tag Archives: chocolate

Chocolate Whiskey Ice Cream

24 May

Some people say that inspiration is born of desperation, which is exactly what happens when it is cold and gloomy on a summer holiday and nothing sounds better than some coffee with Bailey’s.  Except that when the holiday lands on a Sunday and nobody thought of this ahead of time and you are in Minnesota, then you are out of luck because liquor stores are closed on Sundays.  It was on a day just like this that the recipe for Chocolate Whiskey Ice Cream was born.  My thought was that a little scoop of the ice cream would be PERFECT in coffee, except that it was so tasty that it never quite made it that far.

Although this ice cream technically meets my criteria for low-calorie at 201 calories/serving, a half cup size serving is not huge.  So, watch the portion size when dishing up.  Compared to other premium ice creams, it has about 1/3 fewer calories.  Which seems shocking because it sure does not taste low in calories, even relatively speaking.

A few notes about ingredients:
– The first time I made this, I used 2% milk.  It was really tasty.  The second time, I used raw milk and I could definitely taste a creamier difference.  Because I believe that convenience sometimes trumps all, use whatever is easiest for you.
– As far as whiskeys go, I have become partial to 2GINGERS.  It is really tasty in cooking, baking, and in cocktails.  It is versatile and pretty smooth.  I would totally recommend it.
– Have you tried the Dutch cocoa powder from Penzeys?  It is AMAZING.  If you’re ordering some to give it a try, might as well get some Sandwich Sprinkle while you’re at it.  Not needed for this recipe of course, but good on every other thing in the world.

Chocolate Whiskey Ice Cream
Serving size: 1/2 c.
Serves: 10

8 egg yolks, beaten
1 c. powdered sugar
3 c. whole milk
1/2 c. cocoa powder
2 t. vanilla
1 c. whiskey

In a large bowl, whisk together the egg yolks and powdered sugar until it is lighter in color (similar in color to butter) and texture.  Set aside.

In a double-boiler, heat the milk over medium heat.  Very slowly, add about 1/3 c. of warm milk to the egg mixture and keep mixing.  Adding the milk too quickly can result in cooked egg bits, so do it slowly and just keep the mixer moving.  Slowly mix in the cocoa powder and vanilla, mix until well blended.

Return the milk mixture to the double boiler and heat until thickened and coats the back of the spoon.  Stir the milk frequently to be sure it isn’t sticking to the bottom, and so that you can tell when it starts to thicken up.  If your double-boiler is small (like mine), do this step in two batches.

Remove from the heat and stir in whiskey.  Cover and refrigerate for a few hours.  When it is thoroughly cooled, churn in ice cream machine for about an hour.  Spoon into a container and freeze for a few hours.

Serve and enjoy.

Estimated calories:  201 cal/serving

Print it: Chocolate Whiskey Ice Cream

Notes:

  • You can substitute lower fat milk in this recipe, although it may change the texture a bit
  • I’ve also made this with chocolate chips instead of cocoa powder, and it was great.  In that case, omit the cocoa powder, and stir in the chocolate chips at the end, but before the whiskey.
  • Even after freezing, this ice cream has a texture similar to soft serve.

Non-Dairy Bette LeMae

12 Feb

As Valentine’s Day fast approaches, you may be on the lookout for a dessert that says “I love you very much.”  Look no further than Bette LeMae.  If you’ve ever stayed at Ruttger’s Bay Lake Lodge, you may have been lucky enough to have this dessert.  And if you’ve ever spent a summer working at Ruttger’s, you can probably attribute at least a few pounds of weight gain to having Bette LeMae on a regular basis.  A delicious, dense, flourless chocolate cake – Bette is tough to pass up.

Who is Bette?  We don’t know.  But I imagine that she is slightly bossy, and that she wants you to make this right now.

The bad thing about Bette, and I feel like I will be scolded for even saying a negative word about her, is that she is one dairy-laden dish.  For my family, this doesn’t work.  So, to make this special dessert at our house, I’ve come up with a non-dairy variation.  The end result is not quite as solid and dense as the dairy-filled original, but is really wonderful nonetheless.  It requires some time to sit and cool, then cool again, so be sure to plan ahead on this one.

As I plated the desserts and tried to take a photo, they were ripped out of my hands.  By the time I recovered, the plates were practically licked clean.  These shots are the only proof that I made the dish, which mostly illustrates that it is well-loved and impossible to eat slowly.

Non-Dairy Bette LeMae
Recipe adapted from the traditional recipe served at Ruttger’s Bay Lake Lodge
Serving size: 1 slice
Serves: 12

BETTE
4 oz. non-dairy chocolate chips
2 oz. non-dairy dark chocolate
½ c. boiling water
1-1/3 c. sugar
2 sticks non-dairy butter
5 whole eggs

GLAZE
½ c. soy cream
1-1/2 c. non-dairy chocolate chips

 

Line a 9-inch cake pan with wax paper on the bottom.  Preheat oven to 350° F.

Bring water and sugar to a rolling boil.  Reduce heat slightly, add chocolate and butter and melt, whisk until well combined. Remove from heat then add eggs slowly, whisking constantly until totally combined.  Pour chocolate mixture into cake pan and place in larger pan filled with hot water.  Bake for 30 minutes in water bath, and then remove from oven.  Allow cake to sit in water bath for 10 minutes, then remove cake pan to a cooling rack and allow to completely cool.

In a saucepan bring soy cream to a boil over medium-high heat.  Add chocolate chips and stir until the chocolate is melted and combined with soy cream.  Turn cake upside down on a plate and remove the wax paper.  Pour glaze over cake and set aside to cool.

 

Estimated calories:  383 cal/serving

Print it: Non-Dairy Bette LeMae

Print it: Ruttger’s Bay Lake Lodge Traditional Bette LeMae

 

Chocolate Peanut Butter Balls

16 Dec

I don’t do a whole lot of baking, even at Christmastime.  In fact, my entire holiday baking plan includes two recipes – sugar cookies and ginger snaps.  They are both good, non-dairy for Sophie, and easy to make.  A few weeks ago I started daydreaming about a Christmas treat I remember from when I was a kid – Chocolate Covered Peanut Butter Balls.  It turns out that there are tons of variations on this treat, but the one I really wanted was the kind served up in Central Minnesota c. 1985.  Luckily for me, my mom’s friend Betty had the exact recipe I was looking for.  In fact, there’s a good chance that I had one of these cookies made by Betty back in 1985.

This no-baking required cookie is super easy to make.  Simply mix together a few ingredients, roll them up, dip them in chocolate, and set them somewhere cool to set.  Here in December, that place is the Minnesota Walk-in, also known as the garage.  If location makes this impossible, you could use the refrigerator.

I’m so glad that Betty had the recipe and was willing to share.  She’s an excellent baker.  Oh look, here’s Betty now, planking on a giant peanut butter ball.  Safety is important to Betty, so she wears a helmet whenever trying new stunts.

These treats are delicious and super easy to make.  There were some differences though when I made the non-dairy version, so I would not recommend a 1:1 substitution of ingredients if you use dairy.  To make it easier, I’ve included printable versions of Betty’s original recipe and the non-dairy version below.  Make some immediately, they will make you very popular this holiday season.

Non-Dairy Chocolate Peanut Butter Balls
 

1 c. powdered sugar
1/2 jar of  reduced fat chunky peanut butter (16.3 oz. size)
2 T. non-dairy margarine
1 T. water
1 c. rice krispies
1 package non-dairy chocolate chips

 

Line a cookie sheet with waxed paper.

In a double-boiler, melt chocolate chips.  Reduce to low and keep warm until ready.

In a large bowl, cream together sugar, peanut butter, and butter.  Add water as needed to help the mixture stick together enough to form a ball that can keep its shape.  Add rice krispies and mix until well combined.

Form a ball with the peanut butter mixture about the size of a super ball.  Set aside.  Dip each in chocolate until totally covered, set on prepared cookie sheet.  When all of the peanut butter balls have been dipped, place somewhere cool until the chocolate sets.

Print it: Betty’s Chocolate Peanut Butter Balls (full recipe, dairy)

Print it: Non-Dairy Chocolate Peanut Butter Balls (half recipe, non-dairy)

Notes:
– Usually I don’t find a ton of differences in recipes when I start to substitute ingredients.  In making these, I made a few changes from the original.  The non-dairy version was WAY dustier than I’d expected once I mixed together the first three ingredients.  I added more peanut butter than used in the original, and also added some water to moisten the mixture enough so that it could form a ball.  It could have been the non-dairy margarine, or the reduced-fat peanut butter.  I’m not sure.  Either way, if you find that your dough is too dusty, add water a teaspoon at a time until you can form a ball with the dough.
– I used reduced-fat peanut butter because that’s what I had on hand, but I think it may have been the dusty dough culprit.  You may want to use the regular chunky peanut butter, because this is not a health food anyway.
– Speaking of health food, I didn’t even bother to calculate the calories on this one.  I think there are a lot of variables that would change how many each recipe makes and the amount of chocolate needed to coat each one.  My suggestion is to have a few and then immediately give the rest away.
– I think I ended up with a couple dozen peanut butter balls when making the non-dairy version. They should be gone by morning.