@thankfulhomemaking

Homemade ice cream season is in full swing and this week's recipe might just be our favorite one yet. 🍫🍦 Rich, creamy, deeply chocolatey, and made with real simple ingredients. This is the kind of ice cream that makes everyone come running to the kitchen. The store bought tubs just cannot compete and once you taste the difference you are going to feel the same way. 😍 This is what summer is all about. Good food, made at home, shared with the people you love most. And when dessert is this good and this simple to make, it just makes the whole season feel a little sweeter. 🙌🏼💛 Chocolate Ice Cream Servings: 6-8 | Total Time: 3-5 hours Ingredients * ¾ cup cocoa powder sifted * ½ cup granulated sugar * ⅓ cup packed brown sugar * Pinch of salt * 2 cups heavy whipping cream * 1 cup whole milk * 2 tsp pure vanilla extract Directions ⚠️ MAKE SURE YOUR KITCHENAID ICE CREAM MAKER ATTACHMENT HAS BEEN FROZEN FOR AT LEAST 15 HOURS! 1. In a medium bowl, whisk together cocoa powder, both sugars, and salt. 2. Add milk and mix with a whisk or hand mixer until smooth and sugars are dissolved. 3. Stir in cream and vanilla. 4. Cover and refrigerate for 3 hours (or overnight) until well chilled. 5. Attach frozen KitchenAid ice cream bowl and dasher. Set mixer to Stir (Speed 1) and pour mixture in while running. 6. Churn for 15-20 minutes, until thick and creamy. 7. Serve immediately for soft-serve or freeze 2-4 hours for firmer texture. #kidtreats #madefromscratch #summertreats #homemaderecipe #homemadekitchen

♬ original sound - thankful homemaking

@lucymakes_

Blueberry sourdough McGriddles!!! Sweet and salty and soft and fluffy and everything good about breakfast all combined into one:) Inspired by my girl @Skylar she always makes the besttttt McGriddles with so many awesome flavors. I’ll put the recipe details below <3 Sourdough Blueberry McGriddles Makes 5-7 sandwiches INGREDIENTS * 150g all-purpose flour * 150g sourdough discard or starter * 2 tsp (9g) baking powder * 1 Tbsp (14g) maple syrup + more for topping * 2 tsp (5g) salt * 250g buttermilk (or milk w/ a splash of vinegar) * 1 large egg, whisked * 28g oil (I used olive oil) * Extra butter or oil, for greasing * About 1 cup fresh or frozen blueberries, optional —- NON SOURDOUGH VERSION; keep everything the same except increase the flour and milk to make up for the volume of the starter. So instead of the above flour and milk measurements, use 225g flour and 323g buttermilk - INSTRUCTIONS 1. In a small bowl, whisk together the flour, baking powder and salt. 2. In a medium bowl mix together the milk, egg, oil, sourdough discard and maple syrup. Add in the dry ingredients and mix, it’s ok if there are small chunks, don’t overmix. If you’re adding blueberries, take a small portion out and put it into a ziplock bag or a piping bag (to pipe the “M”, totally optional of course). Add in the blueberries and give a quick stir. If using frozen blueberries they might spread their color so don’t mix them in too much to avoid that (or you can coat them in flour first). 3. Lightly grease your mason jar ring/screw bands with oil. Heat a flat top or pan over medium heat.  4. Once hot, add some butter to the surface and set your mason jar rings down. Pipe an “M” in the middle of each ring, and allow to cook for a minute until it starts to look a little dry. Then pour in your batter (about 2/3rds of the way full) and add a small drizzle of maple syrup over each. Cook until bubbling (about 3 minutes), or until nicely browned on the bottom, then flip. Remove the ring molds and repeat with remaining batter, making a total of about 10 griddle cakes.  - For the eggs: 1. Whisk 7 eggs in a bowl with a splash of milk and some salt and pepper, until homogenous. 2. Heat a pan over medium heat until evenly heated, then remove from heat and let sit for 1-2 minutes before adding a little butter and pouring on a small portion of the eggs (a little more than one egg per portion). Allow the mixture m to spread over the whole pan, then use a spatula to fold into a square and then repeat the process, reheating the pan as needed. -
For the breakfast sausage INGREDIENTS Notes you do not have to use all these herbs, I always just use an assortment of what I have on hand! * 1 TBSP chopped fresh sage * 2 tsp chopped fresh thyme * 1 tsp fennel seeds, crushed * ½ tsp crushed red pepper flakes optional * ⅛ tsp ground nutmeg * Lots of fresh ground black pepper * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1 ½ pounds ground pork or beef * 1/2-3/4 tsp coarse salt * 1.5 tsp maple syrup, optional * 1 tbsp avocado oil or ghee Note: you can totally use dried herbs instead of fresh, I’m not sure on the exact amounts for dried though. INSTRUCTIONS * Combine all herbs & spices. * To a large bowl, add ground pork & maple syrup. Sprinkle on the spice mix, mix a little, then repeat until combined. Try not to overmix as it will make the sausage dense. * Shape about 16 patties, making pretty thin. * Heat oil in a large cast iron skillet over medium heat. Note: you can skip the oil if you’d like, I don’t usually use it as the pork has enough oil in it already to get a good sear. * Add sausage, flatten with a spatula to get a good crust, flip, and cook until browned, about 2-3 minutes per side, or until they reach 160*F internal temp. #madefromscratch #breakfastinspo #easyrecipe #sourdoughbaking #mcdonalds

♬ Simple Life - Daniela Mlčúchová

@saynigkitchen

Crispy Sushi Tacos with Lightly Salted Salmon Recipe: For the lightly salted salmon: • 300 g salmon • 2 tsp salt • 1 tsp sugar For the rice: • 250 g sushi rice • 300 ml water • 28 g rice vinegar For the tacos: • Nori sheets • 1 avocado • 1 cucumber • Cream cheese • Green onions • Sesame seeds • Spicy mayo Cure the salmon with salt and sugar and refrigerate for 24 hours. Cook the rice for 15 minutes, let it rest for 15 minutes, then mix with rice vinegar. Cut nori into circles, spread the rice on top and bake at 200°C for 15 minutes until crispy. Shape into taco shells and fill with cream cheese, avocado, cucumber and lightly salted salmon. Top with green onions, sesame seeds and spicy mayo. #sushitacos #sushi #salmonrecipe #crispysushi #easyrecipe

♬ Originalton - Saynig Kitchen

@jonwatts88

Chicken Schnitzel with a Simple Slaw 😍 This recipe is from my book ‘Speedy Comfort’ 🧡 Here’s what you need: For the schnitzel: 2 skinless chicken breasts 2 eggs 1 tablespoon Dijon mustard 80g plain flour 125g breadcrumbs For the slaw: 200g red cabbage, shredded 200g white cabbage, shredded 1 large carrot, coarsely grated 10g parsley (about ½ pack), leaves chopped 100g mayonnaise 1 tablespoon cider vinegar 1 tablespoon Dijon mustard Have a go at this one, and let me know how you get on! ❤️

♬ Glue - BICEP

@bytesbyry

Mexican Chipotle Sauce - Scoville Safari - A series where I learn and show you how to make flavors from around the world so we can experience the together Ingredients 1 7 oz can chipotles in adobo sauce 1/2 cup Mexican crema 1/4 cup mayo 1 tsp cayenne 1 tsp garlic powder 1/2 tsp cumin 3 tbs cilantro Salt to taste #sauce #hotsauce #dinnerideas #quickrecipes #food

♬ original sound - NomNomLab

@foodierandy

EASY MEALS FOR 2, EP. 9 Creamy Kimchi Bacon Pasta Ingredients * 200g thicc cut bacon, diced * 105–110g onion, finely diced (about 1 medium onion) * 16g garlic, minced (about 4 cloves) * 150g kimchi, chopped ( about 1 cup ) * 150g spaghetti (or pasta of choice) * 1 tbsp gochujang * ¾ cup (180mL) heavy cream * ¼ cup grated Parmesan cheese * ¼ cup reserved pasta water, plus more as needed * Salt and black pepper, to taste Instructions 1. Cook the pasta * Bring a large pot of salted water to a boil. * Cook the spaghetti until al dente according to package directions. * remove the Pasta ( avoid overcooking) and reserve the pasta water 2. Render the bacon * In a large skillet over medium heat, cook the bacon until it begins to crisp and releases its fat. * You don’t need to render all the fat, just enough to coat the pan. * Remove the bacon and set aside, leaving the bacon fat in the skillet 3. Sauté the aromatics * Add the onion to the skillet and cook for 3–4 minutes until softened. * Stir in the garlic and cook for 30 seconds until fragrant. 4. Cook the kimchi * Add the chopped kimchi and cook for 2–3 minutes. * Stir in the gochujang and cook for another minute. 5. Make the sauce * Pour in the heavy cream and bring to a gentle simmer. * Stir in the Parmesan cheese. * Season with black pepper and add salt only if needed 6. Combine * Add the cooked pasta and reserved bacon back to the skillet. * Toss until everything is evenly coated. * Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta. #creatorsearchinsights #pasta #dinnerideas #bacon #kimchi

♬ Venus and Flower - Austin Farwell