Wednesday, January 27, 2016

The Easiest & BEST Coffee Cake Known to Man

You can only handle so many bowls of cold cereal every morning before you get sick of bran flakes and Cocoa Puffs. Let me save the day! I present to you my favorite rise-and-shine breakfast: Coffee Cake.

Is this really breakfast? Is it really healthy and filling? Is this really something  you want to eat when you start off your day? I don't know the answer to the first two, but I do know it's super easy and unbelievably good, so yes, you do need this to start your morning.

This recipe came from the family, once again. To be honest, someone probably got it off of the back of a Bisquick box or something and it ended up in the family cookbook. Regardless of where it came from, it's a cherished gem that has been feeding the messy-haired, sleepy-eyed, sometimes grouchy, early morning Crandall risers since at least 1968.

This cake is moist, flavorful, and filling. It is a super easy recipe because it's made up of Bisquick. I highly recommend everyone keep Bisquick mix as a staple in your pantry. You can make so much from it.

You simply just dump the Bisquick, milk, eggs, and sugar in a bowl, mix it up and voila! You're halfway there.

Secondly, you just mix up the topping and sprinkle it on the top. HOW SIMPLE!? You can make it into a cake or portion it out in a muffin tin and make coffee cake muffins for an on the go option!

Fun hint: In the video above it shows me adding flour to the chocolate chips. I do this so that they don't all sink to the very bottom of the cake when I mix them into the batter.

Chocolate Chip Cinnamon Crumble Coffee Cake

2 1/3 cup Bisquick (divided)
1 egg
2/3 cup sugar (divided)
2/3 cup milk
2 teaspoons cinnamon
4 tablespoons butter
1/2 cup chocolate chips
chopped walnuts (optional)

Combine 2 cups Bisquick, eggs, milk, and 1/3 cup sugar. Stir in chocolate chips. Pour into a greased 9x9 pan. For the topping, combine 1/3 cup Bisquick, 1/3 cup sugar, and cinnamon. Cut in butter. Add nuts to the crumble mixture. Sprinkle on top, and bake at 400 degrees for 20-25 minutes.

Tuesday, January 19, 2016

Mildred's Chocolate Ice Cream



POP QUIZ: When is the perfect time to eat ice cream? 

a. When it's really hot outside
b. When you've finished all your dinner
c. When it's 20 degrees outside in the middle of January

Trick question, the answer is always. It's Always the perfect time to eat ice cream. 

So why not in the middle of this Utah winter, break out the ice cream machine and make some homemade goodness? Yeah, I can't think of a reason going against that plan either.

This recipe comes from my great grandma. Let me introduce you to Mildred. 

This redheaded, beauty queen who never left the house without being perfectly done up, knew how to cook. She was that grandma that would shove food into your hands right as you walked through the door. She would never let you go hungry and would always have something to offer you. S/O to grandma great for still keeping us fed today with her brilliant recipes. 

Her homemade ice cream recipe is super simple and nothing short of delicious. It reminds me of a Wendy's Frosty. You just mix up all the ingredients, throw it in an ice cream machine, and after you wait for what feels like three days, the ice cream will be frozen, soft, and ready for your belly!

Here's a quick video of the basic recipe. 


Note: I did put the mixture in the blender and blend it because I felt like the whisk wasn't doing well enough. I also lacked the patience. So you can mix it in a blender as well! 

Mildred's Chocolate Ice Cream

1 quart heavy cream
2 quarts milk
6 eggs
2 tablespoons vanilla
1/4 teaspoon salt
12 ounces Hershey's Chocolate Syrup

Mix all above ingredients. Use an ice cream machine to freeze, takes anywhere from thirty minutes to an hour and a half. Layer ice and rock salt around the ice cream container. When done, pour into an airtight container and store in the freezer (that is if there is even any leftovers). Enjoy!