Kahlua & Coffee Malted Ice Cream

I scream, you scream, we all scream for…

Kahlua & Coffee Ice Cream

As this post hits the web I anticipate getting a sad emoticon from one of my oldest friends. My friend Bolt (real name Lauren), lives in DC and while we lived in DC we spent lots of time together. She has always been a good sounding board for me when I have blog ideas or need help figuring out how to make my blog stand out on the internet. She’s so web savvy!

Coffee Malt Balls

Anyhow, Bolt and I would experiment in the kitchen with some of my grandmother’s recipes. One day we had a pumpkin baking fest and on another day we tried to recreate Milk Bar’s Compost Cookies, by tried I mean clearly we did not successfully recreate them but they were still delicious. Before leaving DC, Bolt had pleaded with me to make ice cream with her. I failed her miserably because we never made ice cream and I have no excuses.

Crushed Malt Balls

So it is summer now and I am sitting here thinking about all of the things I want to share with you. I realized that I hadn’t given you an ice cream and this is where Bolt gives the sad face because she wasn’t here making ice cream with me. Whenever she comes back to Pittsburgh I’ll have to make it up to her by spending an entire day making ice cream. I have made this vow on the internet so that means she will be able to hold it over me forever and ever!

Ice Cream and Kahlua

Getting back to the idea of making ice cream I always remember the time I made ice cream in a plastic bag at summer camp. I learned that by adding liquid ice cream to a bag and placing that bag inside a bigger bag with ice and shaking it up for hours and hours you could make ice cream. It was a pretty good way of keeping a kid busy on those hot summer days. I also learned that by adding salt to ice you can make it colder and thus speed up the ice cream making process. Yay for Fun Facts!

Ice Cream and Hot Fudge

I am so excited to get my ice cream on and play with all of those crazy combos. I am thinking bourbon is going to make a presence and of course we will have to pay homage to the classics. This wont be the last of the ice creams and hopefully soon I will be making ice cream with Bolt, I’ll even let her name it and everything.

Ice Cream and Hot Fudge

Kahlua & Coffee Malted Ice Cream

Yields 1 1/2 Quarts

1/3 Cup Kahlua
12 Coffee Malt Balls*
1 Cup Whole Milk
3/4 Sugar
2 Cups Heavy Cream
1  Teaspoon Vanilla

*Specialty malt balls might be available in the bulk food section of your grocery store. You can also use strong brewed coffee if you can’t find the malt balls.

This ice cream was made using an automatic frozen ice cream maker such as the one by, Cuisinart please follow your ice cream makers instructions when freezing. 

Place your malt balls in a large plastic bag and using a rolling pin or heavy pan crush the balls in to small pieces but careful not to crush them in to a powder. Set aside as you begin to assemble your cream.

Pour your kahlua in to a small saucepan and bring to a simmer over medium heat. Allow the kahlua to cook for a few minutes, burning off some of the alcohol. You will know it is ok when you no longer smell a strong alcohol smell, instead it should smell like coffee. Set your kahlua aside to cool as you mix your remaining ingredients. In a medium bowl add your sugar and milk together, mix with a whisk until the sugar dissolves. To the milk and sugar you will add your heavy cream, kahlua and vanilla. Give everything a good whisk.

Turn on your ice cream machine and gently pour your mixture in, make sure your paddle is rotating as you pour in your cream. Allow the mixture to churn for 20-25 minutes. Slowly add your coffee malt ball pieces to the cream and continue churning for another 10 minutes or until the mixture has thickened. Transfer your ice cream to a freezer safe container and freeze until firm, 2-3 hours minimum. Serve with hot fudge or your favorite toppings an enjoy!


Summer Chicken Salad

Happy 4th of July!!!!!!

Chicken Salad

Yes, I did just make you another salad. It just seems like an All American kind of dish to me. I guess I could have gone with something red, white or blue, but I feel like everyone is doing that. I try to be a little bit different from everybody else and by different I mean sometimes I go in the completely opposite direction. Some might say that I am an individual but I think it really means I am difficult. I get pretty set in my own ideas. I get so set in my own ideas that I wont stop talking about them and then I start turning a small idea in to a big idea and then an impossible idea and then someone has to calmly burst my bubble. I am used to that by now…

Butterfly Chicken Breast

Last spring I made a chicken salad for a picnic and wine tour we did with friends, it turned out to be a hit and it was so fresh tasting.  I decided that it was much easier to make a chicken salad with fresh, oven roasted chicken instead of that questionable stuff that comes from a can. Don’t get me wrong, I will still eat that canned chicken mostly because it is convenient. I  mean, you can eat tuna out of a can so I think we are good. I love making oven roasted chicken and consider myself kind of pro at making whole oven roasted chicken. Did I just invite you to challenge me, cause that would be terrible haha.

Sliced Cooked Chicken

One of the main ingredients for this kind of salad is mayonnaise. I grew up with the real stuff but I know there are those out there who swear by Miracle Whip. I cannot say I ever had a fondness for Miracle Whip but if you have to use it then you just do you and make this with Miracle Whip. I also don’t know how you feel about the greek yogurt over the mayo situation so again, please feel free to make that swap if you are inclined.

Red Seedless Grapes

I feel like if you are going to make a salad for the sole intent of putting on crackers and salads then you should just go for the full flavor but since it is summer and swim suit season I will allow the low-fat substitutions. I opted for the fruit (there is your red) addition to give that feeling of clean and healthy eating, I am sure that will suffice, also I threw in some sunflower seeds because. I think you are going to like this! So go outside and celebrate America’s birthday with some BBQ and beer and maybe even this chicken salad, hopefully you will finish the night with fireworks and S’mores because that is the way we do it in America!

Chicken Salad #2


Summer Chicken Salad

Yields About 4 Cups

2 Chicken Breast
1 Celery Stalk
1/2 Cup Grapes
2 Tbsp. Salted Sunflower Seeds
1 Tbsp Mayonnaise
1 Tsp. Dijon Mustard
1 Tsp. Sour Cream
Salt and Pepper
Olive Oil

Preheat oven to 350. Place your chicken breast in a baking dish and season with salt, pepper, and rosemary. Drizzle olive oil over your chicken breast before cooking. Place your chicken in the oven and bake until cooked all the way through. Remove your chicken and allow to cool.

As your chicken cools you can dice up your celery stalk and add to a medium bowl. Slice your red grapes (you can use green grapes too) in half and add to the bowl. Once your chicken has cooled slice in to strips and roughly chop in to small pieces. Add your chicken to the bowl and mix in the mayonnaise, mustard, and sour cream. Gently mix everything together, add the sunflower seeds and fold in to the salad.

Place the salad in the fridge and allow it to chill for an hour before serving. Enjoy with crackers or on your favorite bread!





Greek Pasta Salad

Summer has arrived!

Greek Pasta Salad

It is officially July and the heat has arrived. Along with the heat we have seen many thunderstorms which means it has been a very wet couple of days. Still, I will take this weather over the swamp like conditions that we dealt with in DC.  I apologize to our friends in DC that are currently enjoying the best that the Capital has to offer, remember it wont last forever hehe!

Red Onions

It is crazy to me that July is here and that summer is half way over, what am I doing with my life? I actually get excited about July because it is the month of my birthday and usually there are tons of events going on that there is never a dull moment. Already my calendar is filling up and I can’t wait!

Diced Cucumber

You know how I love picnics? I mean you should know this already because I am fairly certain I have talked about it. Anyway, I love picnics and I love pasta salads. I think a picnic is only a picnic if there is a pasta salad. The neighborhood I grew up in had a Block Party every summer and I would get extremely excited whenever there was a pasta salad on the endless table of goodies.


Pasta salads and all salads really would make an appearance on our dinner table whenever it was hot outside. My mom would do her best to not turn on the oven so we would have cold cuts and salads instead of hot food. Since it has been blistering outside I decided to follow in mom’s footsteps and make a pasta salad for dinner. This Greek inspired version will make the perfect summer side and even main dish for your veg friends.

Pasta Salad

Greek Pasta Salad

Serves 4-6

1/2 Box Cavatappi Pasta
1/2 Pint  Cherry Tomatoes Diced
1/2 Medium Cucumber Diced
1/2 Red Onion Diced
Feta Cheese
Mustard Vinaigrette (see recipe below)

Cook pasta according to instructions. While pasta cooks soak red onions  in water, this helps take away some of the sharpness of the red onions. Once pasta is cooked drain and set aside. In a medium bowl add your tomatoes, onions, cucumber and pasta. Toss gently and then apply vinaigrette. Sprinkle pasta with feta, the more the merrier, and serve. For an extra punch add fresh dill.

Mustard Vinaigrette

Mustard Vinaigrette 

Yields 1/2 Cup

1 Teaspoon Capers
2 Whole Garlic Cloves
1 Teaspoon Dijon Mustard
Dash of Oregano
Salt and Pepper
Juice of One Lemon
Olive Oil

Combine all ingredients in a blender except for the olive oil. Pulse ingredients together until blended. Slowly add olive oil to the blender, adding enough to make a thick vinaigrette. Taste and adjust seasoning to your taste.

Strawberry and Chocolate Cupcakes w/ Cream Cheese Frosting

Do you ever have a stroke of genius inspired by one simple ingredient?


Strawberry and Chocolate Cupcakes

Now that summer is here (officially in 5 days) I have been fixating on ways to showcase the delicious bounty of the season. I LOVE strawberries and you already know this since I featured a few dishes last summer that contained strawberries.


I walk in to the grocery store and work my way through the produce section, I come upon the strawberry display and I stand there trying to determine if I need strawberries… OF COURSE I DO! Thank goodness the store usually has them on sale because that gives me even more of a reason to buy them.


Last summer we got our strawberries through our CSA and they were the cutest little things ever. We are enrolled in another CSA this year but we haven’t started to get our box of goodies. I hope that when the strawberries come they come in cute crates and are super duper adorable!

Cupcake swirl

I have been really into chocolate covered strawberries, apparently these are things that I think you should make for all festive occasions. Every summer I decide on a dessert that I will obsess about. S’mores have been on that list a lot of those years but for some reason I have decided early on that chocolate dipped strawberries are my new obsession. Enter the strawberry and chocolate cupcakes topped with a chocolate dipped strawberry. That’s right, a chocolate dipped strawberry is on top of this cupcake!


Remember when cupcakes were all the rage? When we lived in Philadelphia there was a cupcake shop on every corner, well not every corner but you could easily walk to one. I totally jumped on that cupcake bandwagon because I like really small things. I have very strong opinions on cupcakes; 1. I do not believe in instructions regarding the consumption of a cupcake, i.e. let cupcake sit at room temp before eating. 2. Cupcakes should not require forks, you might want a fork for this one but I totally ate it without a fork and it was wonderful. 3. I am not sure I believe in cupcakes filled with creams, leave the cream on top.


Ok I am going to stop talking because all I want to do right now is eat one of these cupcakes. If you make these I dare you to resist!


Cupcake unwrapped

Strawberry and Chocolate Cupcakes

Yields 12 Jumbo Cupcakes

1 Box Butter Cake Mix
3 Eggs
7 Tbsp. Butter
1/2 Cup Water
12-14 Medium Strawberries Diced
2 Tsp. Flour
4 Oz. Dark Baking Chocolate
Cream Cheese Icing (Recipe Below)
12 Small Chocolate Dipped Strawberries (Recipe Below)

Prepare the cake as indicated on the box. Make sure to blend the batter to ensure that there are no large lumps. Before adding your strawberries to the batter coat them in flour, this will prevent the strawberries from sinking to the bottom of the cupcake. Fold your strawberries in to your cake batter and set aside. While your cake batter is resting melt your dark chocolate in a glass bowl. It’s best to microwave in 30 second intervals to ensure that the chocolate does not burn. Line a cookie sheet with jumbo cupcake liners (aluminum). Using an ice cream scoop fill the liners 3/4 full. Using a teaspoon apply a teaspoon full of the melted dark chocolate to the top of the batter. Using a toothpick swirl the chocolate in to the batter. Bake for 20 minutes. Cool on a wire rack and apply icing once cooled. Top with chocolate covered strawberries and enjoy!

Cream Cheese Frosting (via Cook’s Illustrated)

Yields 3 Cups

1 Oz. Cream Cheese – softened
6 Tbsp. Unsalted Butter – softened
4 Tsp. Sour Cream
1 Tsp. Vanilla Extract
1/4 Tsp. Salt
1 3/4 Cups Powdered Sugar

Combine all the ingredients minus the powdered sugar in a mixing bowl. Using a mixer fitted with a whisk attachment. Once everything is blended add the powdered sugar gradually. Once fluffy transfer to a pastry bag or ziplock bag for piping.

Chocolate Dipped Strawberries

Yields 12 Strawberries

12 Small Strawberries
Microwaveable Melting Chocolate i.e. Baker’s 

Melt chocolate according to directions. Dip strawberries and swirl to coat, set strawberries on wax paper and chill for 15 minutes until the chocolate is hardened.

Tri-Tip Burrito

I really like Mexican food…

Tri Tip Burrito

This post isn’t completely about my love for Mexican food. I could argue that it is about making the most out of leftovers. Now that I think about it, maybe its about how you can use leftovers to make Mexican food? Hmm, anyway. This weekend we went to the Three Rivers Arts Festival. The weather was gorgeous so of course it was insanely crowded. Since my entire family is now a family of foodies (yay) we decided the first thing to do would be to hit up the food vendors and then this happened…

3 Rivers Taco Salad

Followed by this…

Greek Honey Dough Balls

I regret none of it! My chicken “salad” was so delicious, I use the term salad loosely because they threw a bunch of grilled vegetables in there that are not your typical salad topping i.e. cabbage and squash. It was all served in an edible salad bowl which really won me over instantly because who doesn’t want to eat their plate?! The Arts Festival is actually much more than food, it’s when hundreds of artist converge on Downtown Pittsburgh and showcase their masterpieces. It’s an annual event that I remember attending as a child. I remember one year going down at night and sitting on the lawn while Pat Benatar sang some of her hits under the summer stars. In high school we would take the bus downtown after school and run down to get some fried delight while we pretended we knew something about art. Eventually we would end up at the fountain on the point where we would giggle and be teenagers.

When we got home after the Arts Festival we decided to do a traditional Santa Maria BBQ with Tri-tip and all the sides (Ranchero beans, Grilled Garlic Bread and Grilled Salad). The hubby is a huge fan of Tri-tip which if you are not already familiar is a cut of beef from the bottom sirloin. The cut is a triangle shaped muscle which wasn’t widely used but became popular in Santa Maria, California. Since the hubs is from Southern CA he spent a lot of time chowing down on this delicious cut of meat.


Before you get to thinking that you can only find this cut in California I am here to tell you that you only have to look as far as your neighborhood Costco. Sidebar: Costco is amazing and I love walking around trying to get all the samples (isn’t that what everyone says?) also I really love getting hotdogs at Costco, I am not sure what that is about.

Costco sells the tri-tip in a package with all of these wonderful spices marinading away, you literally have to do nothing. Remove from bag, place on grill, cook, slice, eat, savor!


My absolute favorite thing to do with the leftover tri-tip is to make burritos or tacos. This isn’t unusual since there are well known establishments in SoCal that make tri-tip burritos and they are AHMazing. One of the places that I have been to is the Santa Barbara Chicken Ranch. If you find yourself in SB you should try and make a stop and get your Cali BBQ on, yes California does BBQ apparently.

Tri-Tip and Rice

It probably doesn’t surprise you that I take a lot of leftovers and turn them in to mexican food. There really is so much you can do with a tortilla and cheese. I mean, someone could probably open up a restaurant where they just find ways to make everything using a tortilla and cheese. This is the easiest thing to assemble and honestly you can just put whatever you want in your burrito, I left it up to each person to decide what topping they wanted to add. The more options the more creative your burrito making can get.

Burrito Bar


Tri-Tip Burrito 

Serves 4

Leftover Tri-Tip Sliced and Diced (other steak works too)
Black Beans
Refried Beans
Brown or White Rice
Sour Cream
Mexican Cheese Mix
Jalapeno Pepper Diced
Tomato Diced
4 Flour Tortillas


Slice and dice your tri-tip while cold. Heat a skillet over medium heat and add your tri-tip, saute until warmed through. Heat your black beans and refried beans. Note: I add beer to my refried beans, a mexican beer is preferred. Prepare your rice as directed on package, while rice is cooking chop up  about 2 Tbsp. cilantro. Juice one lime and set aside. Once your rice has cooked add your cilantro and lime juice and lightly mix in with a fork. Season your rice with additional seasoning if desired. Place remaining toppings in bowls or dishes to allow for different topping selections. Be careful when rolling burrito, over stuffing may lead to a messy burrito (still delicious!).


Your CSA

Weekly harvest updates

Matt on Not-WordPress

Stuff and things.

A Cozy Kitchen

Vintage Family Recipes with Some Modern Delights


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