Double Chocolate Guinness Ice Cream

Double Chocolate Guinness Ice Cream

Even though it’s snowing today (ugh ugh ugh), I still wanted to make a batch of this Double Chocolate Guinness Ice Cream in anticipation of St. Patrick’s Day.  I found this recipe in David Lebovitz’s The Perfect Scoop ice cream cookbook and knew I had to make it for this weekend.  My husband and I both love Guinness, chocolate, and ice cream and this recipes incorporates all three!

Double Chocolate Guinness Ice Cream

This ice cream recipe incorporates milk chocolate and Guinness in its base flavor.  The milk chocolate balances well with the Guinness and neither one overpowers the other in terms of flavor.  I kicked the chocolate flavor up a notch by adding in mini chocolate chips towards the end of the mixing process to add a bit more chocolate goodness.  Plus, as K has mentioned before, the best part about cooking with Guinness is that there is always a bit left over to have a little sip for yourself!  If you are looking for a slightly different St. Patrick’s Day recipe this year, I highly recommend this Double Chocolate Guinness Ice Cream.

I’ve been so focused on organizing and working on a few house projects since the new year that I haven’t prioritized making new recipes and blogging about them.  I’m hoping  to share a few more of my favorite recipes that I’ve made recently soon.  It was a lot of fun to finally get back into it!  Now that baby N is almost 9(!) months old, I feel like things are finally starting to get a little easier around here…until he starts walking anyway!

Double Chocolate Guinness Ice Cream

Double Chocolate Guinness Ice Cream
Author: 
Recipe type: ice cream
Serves: 6
 
Ingredients
  • 8 ounces milk chocolate chips
  • 1 cup whole or 2% milk
  • ½ cup sugar
  • pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • ¾ cup Guinness (the rest is for you to sip!)
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips
Instructions
  1. Place the milk chocolate chips into a large bowl and set a mesh strainer over the top.
  2. Mix together the milk, sugar, and salt in a medium saucepan and warm over low heat. Whisk together the egg yolks in a medium-sized bowl. Pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the entire mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. I recommend using a thermometer and removing the mixture from the heat when it reaches between 170-175 degrees Fahrenheit.
  4. Pour the custard through the strainer over the milk chocolate chips, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, Guinness, and vanilla. Stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the mini chocolate chips in the last few minutes of the mixing process.

Source: Slightly adapted from The Perfect Scoop* by David Lebovitz (*Disclosure: This link is an affiliate link.)

Looking for more St. Patrick’s day recipes?  Try these below!

DIY Shamrock Shake

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Guinness Chocolate Cupcakes Filled Chocolate Ganache and Topped With Cream Cheese Frosting

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Chocolate Chip Soda Bread

st_patricks_day_chocolate_chip_soda_bread

Corned Beef and Cabbage

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Happy St. Patrick’s Day!

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Pimento Cheese Dip

Pimento Cheese Dip with Chips

Well, hello readers!  I originally made this recipe for Super Bowl Sunday, but ran out of time to post it before it happened.  Then, I was going to post this as an Oscar’s appetizer, but I am now too late for that!  Get it together Keelin!  I am officially sharing this recipe with you all so I don’t procrastinate it anymore.  This Pimento Dip is a quick and easy cold dip that makes a perfect last-minute appetizer.

Pimento Dip and Chips

A few years ago, I shared a hot Tex-Mex Pimento Cheese Dip with you and today I am sharing a cold one.  This dip goes perfectly with tortilla chip strips.  The best part about this dip is that Matt can pull it together all on his own and I just get to eat it!  I actually don’t think I have made this recipe yet, even this batch was made by Matt!  We always dip right into this as soon as it is ready.  If you plan to make this recipe ahead of time, store in the refrigerator and bring out 30 minutes before serving.  It’s still amazing when it’s cold, but this dips firms up when it is chilled and you will break your chips in it.  Nothing is worse than breaking your chips in the dip…well, there are probably a few more thing, but in the dip world it is pretty tragic.

Pimento Dip

Pimento Cheese Dip
 
Ingredients
  • 4 oz. reduced fat Cream Cheese, at room temperature
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup light mayonnaise
  • ½ tsp. Montreal Steak Seasoning
  • 2-3 tbsp. pimentos, or chopped roasted red pepper
  • 1 tbsp. finely chopped onion
  • Fresh cracked black pepper, to taste
Instructions
  1. In the bowl of a mixer, beat the cream cheese until smooth.
  2. Mix in the remaining ingredients until combined.
  3. Serve at room temperature or chilled with tortilla chips or veggies.

Source- Adapted from Paula Deen via the foodnetwork.com

Pimento Cheese Dip

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Soft Heart Sugar Cookies with Buttercream Frosting

Valentine's Day Soft Sugar Cookies

The most popular type of dessert in this house is by far cookies. It seems we have tried every type of chocolate chip cookie and frosted sugar cookie there is. I am always saving the latest and greatest recipes I find. While I was thinking about what I was going to make for Valentine’s Day, I knew that a soft fluffy cut-out sugar cookie with buttercream frosting was in order. Last years cutout sugar cookies with buttercream frosting were such a hit that I thought soft heart cookies would be worth a try. I made soft sugar cookies with buttercream frosting a couple years ago for a bake sale and they were heavenly. My mom made them for Christmas this year and between my boyfriend and I we ate at least half the batch! These heart shaped soft sugars are right up there with the my other two favorite recipes!

Cut Out Soft Sugar Cookies with Buttercream Frosting
I divided the original recipe in half because it made 6 dozen cookies. Since there is only the two of us in my house and we are both on Weight Watchers, we really did not need 6 dozen cookies!

Soft Cut Out Sugar Cookies

After decorating these cookies with pink frosting and Valentine’s Day sprinkles, I realized how similar these looked to last year’s cookies! I should have tried to make red or purple frosting, but oh well! They were delicious anyways.

Heart Cut Out Cookies
Happy Valentine’s Day!

Soft Heart Sugar Cookies with Buttercream Frosting
 
Ingredients
For Cookies:
  • 3 cups of All Purpose Flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup unsalted butter (1 stick), at room temperature
  • 1 cup granulated sugar
  • 2 small eggs or 1 and ½ large eggs
  • 1 tsp. vanilla extract
  • ¾ cup sour cream or light sour cream
For Frosting:
  • ½ cup unsalted butter (1 stick), at room temperature
  • ½ tsp. vanilla extract
  • 2 cups confectioners’ sugar
  • Smidgen of salt
  • 3 tbsp. heavy cream
  • food coloring, optional
  • sprinkles, optional
Instructions
For Cookies:
  1. In the bowl of your stand mixer, mix the butter and sugar together until light and fluffy. Add in egg and mix until combined. Add in vanilla extract and sour cream and stir until everything is incorporated.
  2. In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Slowly mix dry ingredients into the butter mixture, with your mixer on low and making sure to scrape down the sides. Once all combined, divide dough into two. The dough will be sticky so you may want to lightly oil or flour your hands to prevent sticking. Place each dough half on a piece of plastic wrap and flatten to about 1 ½ inches thickness. Wrap completely, repeat for second half, and chill both halves for at least 2 hours.
  4. Preheat oven to 425 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  5. Flour countertops and roll out the first dough slab to about a ¼th inch thickness. You may need to flour the top of a dough a little too if it gets too sticky. Lightly flour your cookie cutter and cut out your shapes, place each cookie on prepared baking sheet and leave about 2 inches between each cookie. Repeat until you use up all the dough. This recipe should make about 3 dozen but that all depends on the size of your cookie cutter (mine was about a 3 inch heart.)
  6. Bake for 7-8 minutes until cookies start to turn golden on the edges. Using a spatula, gently move your cookies over to a cooling rack.
For Frosting:
  1. Cream together butter and vanilla extract in the bowl of you stand mixer set at a low speed. Slowly add confectioners’ sugar and a smidgen of salt (half a pinch) until smooth. Add in heavy cream a tablespoon at a time and continue to beat on medium for 1-2 minutes until the frosting has a light and fluffy consistency. Add your desired food coloring and mix in.
For Assembly:
  1. Once the cookies are cool, frost them with 1-2 tsp. of frosting with a offset spatula or a butter knife. If desired, add sprinkles to frosting right after before it begins to set. Enjoy!

Source- Adapted from Two Peas and Their Pod
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Valentine’s Day Gift Packaging

Valentine's Day Gift Jars

Valentine’s Day is almost here and if your haven’t started thinking about gifts for your loved ones, I have just the idea for you!  For my Christmas gift to my co-workers and friends this year, I made mason jars filled with homemade candy.  I then covered the jar with muslin fabric (stenciled with the holiday greeting “cheers!”) and tied it on with red and green ribbon.  Like most things around here, I finished it late the day before I was handing them out with no day light left.  Therefore, I never came up with a good picture to share with you all.

Getting Heart Jars Ready

After thinking about what I could make and write about on the blog for Valentine’s Day, I thought of re-creating the gift jars, except for a Valentine’s day gift.   Mason jars are such a cute way to gift and are usually less than a dollar.  The jars can be filled with whatever store-bought candy or homemade candy you would like to fill them with.  For Christmas I filled them with crock pot candies and peanut brittle.   The crock pot candy was so popular that I decided to fill my jars with them again because it was so simple to make.  I had originally planned to make homemade peanut butter cups for my jars, but had run out of time and calories!

Muslin fabric is one of the cheapest kinds of fabric you can buy.  I bought four yards at Christmas time and used a 50% off coupon so it ended up costing about four dollars!  I will have enough fabric to make gift jars for every holiday for the rest of my life!  As for ribbon, I always stock up on the 50 cent Offray ribbon at the craft stores in all the colors and different sizes.   For 50 cents, you just can’t go wrong!  I love combining different colors and sizes for a texture effect.  Mason jars can be bought at the grocery store, Target or even Amazon for less than a dollar each.

If this project is last minute for you, think about using store-bought Valentine’s Day candies such as conversation hearts, M&M’s, Reese’s, Mini Snickers, and or Hershey’s Kisses.  I also came up with a list of homemade candies that you could gift in these jars if you have more time (lucky!)

From our Blog:

From Other Blogs:

Gift Jar Supplies

Materials:

  • Muslin Fabric
  • Fabric Scissors
  • Fabric Paint
  • Foam Brush
  • Heart Stencil (or card stock paper with a heart cut out of it)
  • Rubber Band
  • Colored Ribbons
  • Mason Jars, cleaned and dried
  • Tags

Stenciling Heart

Cut muslin fabric in a 6-inch circle. Stencil the middle of fabric with heart by dabbing fabric paint with a foam brush.  Make sure to put scrap paper underneath because some paint might bleed through.

Stenciled Fabric

Let the fabric dry.

Fill Jar with Candy

Fill your jars with candy and close with lids.

Rubberband around Jar

  Take the fabric circle on the top of the lid and place rubber band to hold it in place around the lid.

Tie Ribbon on Jar

 Cut about 2 feet of each ribbon color you intend to use.   Double knot the ribbon on top of the rubber band and then carefully pull the rubber band out from below so that ribbon remains holding the fabric over lid.

Finished Gift Jars for Valentine's Day

String tag onto of the ribbons and then tie bow on top. Ta da!  Happy Valentine’s Day!

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Valentine’s Day Round-Up

It’s officially one week until Valentine’s Day and I have got some serious planning to do!  I have yet to make a single treat or card and our V’day menu remains a blank sheet of paper.  I figured a Valentine’s Day round-up was in order to spark some serious inspiration!

Cutout Sugar Cookies with Buttercream Frosting

These heart-shaped Cutout Sugar Cookies with Buttercream Frosting have recently been our most popular post and for good reason!  They are amazingly delicious cutout cookies without all the fuss that royal icing requires.

Valentine's Day M&M Cookies {from 2 Sisters 2 Cities}

I also love these these M&M cookies.  While I made them for the first time last year for Valentine’s Day, I made them throughout the year with various colored M&Ms.

Golden-Oreo-Truffles

These Golden Oreo Truffles are only 5 ingredients and are perfectly easy to make for your sweetheart!

chocolate_covered_strawberries

It’s also a great time of year to make Chocolate-Covered Strawberries (or pretzels or bananas!)

3 Layer Brownies- chocolate chip cookies, Oreos, and brownies together in one bar!

Or you could package up these amazing Three Layer Brownies to give out as gifts for Valentine’s Day!  The three layers include chocolate chip cookies, Oreos and brownies…wow!

Red-Velvet-Cupcakes-for-Valentines-Day_thumb.jpg

Our Red Velvet Cupcakes were recently selected as part of the Blog Better Boston {hub}LINKS newsletter as part of their “Let’s Talk Love” round-up.  Here were the other blog posts that were selected as part of this week’s theme:

hublinks-featured-blogger-LOVE

  • Looking to buy your sweetie a V-day gift? Mandy’s Money has a guide that covers gifts of various price points.
  • Who doesn’t love wedding photos? Lindsay’s Look takes us back to her wedding, 3 years ago.
  • DIY to your heart’s content with these Valentine’s Day DIYs (that aren’t cheesy) from Design Fixation.
  • Three words: Red. Velvet. Cupcakes. Two Sisters Two Cities has the recipe…and it involves cinnamon cream cheese icing.
  • This Valentine’s Day themed shoot from Stephanie Rita Photography is just too cute!
  • Want kissable lips? Cobbs Hill has the recipe for this two step process.
  • Inspired by grammar school valentines, Glitter Trim cooked up these adorable envelope cookies.
  • Wearing your heart on your sleeve is so last year! Style Tab recommends wearing it on your sunglasses instead.

Happy Valentine’s Day planning!

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Throwback Thursdays- The Root Beer Float

Root Beer Floats

Do you remember the days of letter jackets, Sadie Hawkins dances, and hanging out at the soda shop after school? Yeah I don’t… I wasn’t born yet.  I did have a poodle skirt and saddle shoes for a Halloween costume though.  I am also pretty sure I kept wearing the saddle shoes well after Halloween because I thought I was “wicked” cool.  (Wicked is a term used in the Syracuse and Boston area that in essence means really really or like totally… Yup that’s my technical definition.)

Vanilla Ice Cream for Float
Why am I referring to soda shops and saddle shoes? That’s because today’s recipe is the Root Beer Float, a favorite throwback recipe in my home.

Root Beer Poured into Float

My mom and I made some fantastic root beer floats when she came to visit in November.  Due to Thanksgiving sides, Christmas cookies, and appetizer craziness around here, I hadn’t had a chance to post about them.   While we were making the floats, we recalled how grandma called root beer floats, Brown Cows, and ones made with cola and vanilla ice cream, Black Cows.   This sparked a conversation and some googling to see what other types of floats are out there.

There are a lot of types of soda floats!  A Boston Cooler is when you made a float with ginger ale and vanilla ice cream (originated in Detroit not Boston- sorry M!)  A Snow White is a when you make a float with lemon-lime soda and vanilla ice cream.  Then, there is an Orange Cow with orange soda and Purple Cows with grape soda, both with vanilla ice cream.  You can get crazy with some Beer floats or Shakin’ Jesse, which is Guinness and vanilla ice cream.  Who knew you could make this many floats, but my favorite will always be the Root Beer Float!

Root Beer Floats
Author: 
 
Ingredients
  • Root Beer
  • Vanilla Ice Cream
Variations:
  • Cola and Vanilla Ice Cream
  • Orange Soda and Vanilla Ice Cream
  • Grape Soda and Vanilla Ice Cream
  • Root Beer and Chocolate Ice Cream
  • Lemon-Lime Soda and Vanilla Ice Cream
  • Ginger Ale and Vanilla Ice Cream
Instructions
  1. In a glass add in two scoops of ice cream and then slowly pour in soda until glass is filled.
  2. Serve with a straw and a spoon.

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Taco Dip

Taco Dip

It’s been awhile since my last post and I decided to dive back into things with an easy recipe.  I’m far too often guilty of trying to come up with new and creative (and often complicated) recipes whenever we have guests visit.  However, with the birth of baby N, there are just not enough hours in the day to make every recipe that I would like to make.  I’ve come to the realization that it’s perfectly acceptable most of the time to just stick with easy, classic recipes.  This recipe for taco dip can be whipped up in no time at all!  If you are on the search for an easy recipe to add to your menu for this Super Bowl Sunday, this one has your name all over it (in cheese!)

taco dip

K actually posted this recipe for taco dip back in 2011, but we are trying to redo any of our old posts that did not have pictures or just have really bad pictures.  If you search through some of our archives, you can definitely see some of these photos for yourselves (I’m looking at you blurry iPhone photos of burnt lamb sliders…I’m not going to even link to it I’m so embarrassed.)  One of the many side benefits of working on our blog is that it has definitely honed our photography skills.  While I definitely still need to learn a lot more, blogging has definitely served as a catalyst to learn much more about photography.

taco dip

I accidentally bought the multi-grain version Tostitos scoops at the grocery store, however I was pleasantly surprised by how much I liked them.  Serve this dip with any type of tortilla chip you prefer.  You could also mix up this recipe a bit by adding more layers…diced green chills, sliced black olives, or black beans would all be interesting options to add.

Taco Dip
Author: 
Prep time: 
Total time: 
 
Ingredients
  • 8 oz. block of light cream cheese
  • 16 oz. light sour cream
  • 1 packet of taco seasoning (or try 2 tablespoons homemade taco seasoning)
  • 1 jar of salsa
  • Shredded iceberg lettuce
  • 2 small or 1 large tomatoes chopped
  • Shredded Mexican cheese
  • Tortilla chips
Instructions
  1. Allow the cream cheese to come to room temperature. Once the cream cheese is softened, combine with sour cream and taco seasoning until smooth (you can mix it together by hand or mix with an electric stand mixer using the paddle attachment.) Spread the mixture out onto a 9×13-inch or an 8×10-inch pan evenly. Let it set by refrigerating it for an hour.
  2. After an hour or right before you are ready to serve it, use a spatula to spread the jar of salsa evenly over the top of the cream cheese/ sour cream mixture. Next, put the shredded iceberg lettuce on top (you can use as much as you want, I put on about 1½-2 cups), followed by the chopped tomatoes. Finally you sprinkle the shredded cheese on top of everything until it is well covered (about 1½ cups).

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Girl Scout Cookie Weekend Campaign

Disclosure: We are being compensated by GSUSA for our participation in this campaign as part of the Mom It Forward Blogger Network.  All opinions are our own.

Blog Tour Image 2

While we have spent the past week focusing on this weekend’s Super Bowl Sunday, next weekend also has a fun event going on- it’s Girl Scout Cookie Weekend!  Keelin and I both have fond memories of being Brownies as little girls.  I had so much fun at our weekly meet-ups and loved earning badges throughout the year.  I remember sitting in my bedroom admiring all the various badges on my sash.  I also loved wearing my Brownie uniform to school each week with my Brownie friends.

One thing that many people associate with the Girl Scouts program are their cookies.  This annual tradition is the largest fundraiser for local Girl Scout troops.  In fact, after the costs of the cookies are paid for, all revenue stays with the local Girl Scout council.  Cookie selling also helps girls with five life skills: goal setting, decision making, money management, people skills, and business ethics.

Fellow Massachusetts residents: more information on the Girl Scouts of Central and Western Massachusetts can be found on their website Time Well Spent.  They will also be hosting Fork It Over, a competitive, culinary fundraising event featuring some of the region’s top chefs who create original appetizers and desserts using Girl Scout cookies and present their creations to the public and a distinguished panel of judges at Coral Seafood on Thursday, February 6 from 5 – 7 pm.  More details  and ticket information can be found on Time Well Spent website.

Starting February 7th through 9th, please support your neighborhood Girl Scout for National Girl Scout Cookie Weekend!  You can also visit the National Girl Scout Cookie Weekend website to learn more about how to buy cookies.  You can also follow Girl Scouts on Pinterest and Facebook for more cookie information!

Girl Scouts

What’s your favorite Girl Scout Cookie?  For me, it has to be a toss-up between Thin Mints and Samoas…I can’t wait for my boxes to arrive!

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Southwest Wontons with Chipotle Lime Dipping Sauce

Southwest Wontons

Here we are- just a few days from Super Bowl Sunday!  Are you ready for your party?  What appetizer or snacks are you going to be bringing or sharing?  Meagh and I have plenty of recipes to share.  Have you tried our:

Just a few ideas in case you haven’t been thinking about it 24/7 like some of us (ehhmm.)

I saw this recipe for Southwest Wontons a year ago and have been dying to make it ever since!  It’s taken me a year because I was looking for a good opportunity to post about them.  I should have made them sooner because they are so good!  I actually made them twice because my first photo shoot was too dark.  These wontons could be good dipped in just sour cream, but I went ahead and created my own chipotle lime dipping sauce that pairs perfectly with the wontons (if I do say so myself!)

As I have said before, I hate frying food- not even for health reasons, but because I am clumsy and how it makes the whole house smell like fried food.   I wasn’t offended by this frying though because I only used about 1/2 inch of oil in my pan.  Each wonton only fries for about a minute a side too so it’s really quick!  I made the filling and dip ahead, then put the wontons together and fried them right before we were ready to eat them.

Southwest Wontons with Chipotle Lime Dipping Sauce

Southwest Wontons
 
Ingredients
  • 1 cup frozen corn, thawed
  • ½ red pepper, seeded, ribbed and chopped
  • ½ poblano pepper, seeded, ribbed and chopped
  • ½ small yellow onion
  • 1 block reduced fat cream cheese (8 oz), at room temperature
  • kosher salt, to taste
  • fresh cracked pepper, to taste
  • 30-40 wonton wrappers
  • Canola oil, for frying
Instructions
  1. In a medium bowl mix together the first 5 ingredients. Add in salt and pepper to taste.
  2. Heat a skillet with about ½ inch of canola oil on medium-medium-high heat, depending on your stovetop (mine runs a bit slower to heat up then others).
  3. Take wonton papers and spoon about 1-2 tsp of filling in the middle of the wonton. Moisten the edges of the wonton by running you finger lightly moistened by dipping in water along the edges of the wonton. Fold the wonton in half so that opposite corners are meeting and press edges together. Your first wonton with be the determent of how much filling you should be using, just enough to fill but not too much it is overflowing. Make sure wontons are sealed completely or they are going to splash oil all over the place!
  4. Once all wontons are filled, line a couple plates with paper towels. To determine if the oil is ready to fry, stick the edge of a toothpick in the oil tosee if it sizzles. Fry the wonton in groups of 4-5 so they are not touching. Flip after about 1 minute. Cook other side for another minute until golden brown, remove from oil to paper towels. Repeat for remaining wontons.

Southwest Wontons and dip

Chipotle Lime Dipping Sauce
 
Ingredients
  • 2 chipotle peppers in adobo, chopped
  • 1 cup light sour cream
  • ¼ cup light mayonnaise
  • Juice from 1 lime
  • ¼ cup chopped cilantro
Instructions
  1. In the bowl of a food processor add all the ingredients. Process for about 30-45 second until all ingredients are combined. Place dipping sauce in a airtight bowl and let chill at least 1 hour before serving.

Source- Wontons adapted from Shared Appetite and Chipotle Lime Dipping Sauce is a 2s2c original

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Hummus and Whole Wheat Pita Chips

Hummus

When I first started out working in New York City, I lived in Hoboken, NJ with one of my college roommates.  I had grown up on homemade hummus, but my food processor at the time was one of those mini-prep food processors handed down from my mom.  Making hummus in this mini-prep was impossible and messy!  We started to buy Sabra hummus and Stacy’s pita chips at the grocery store because of the ease and we soon became addicted!  We would eat an entire container for dinner some nights.

Pita Chip Dipped in Hummus

Before Christmas, my boyfriend Matt returned from a business trip in Israel, he too has discovered the love for hummus and pita chips.  When we went to visit my family, my mom had made homemade hummus and whole wheat pita chips.  With a mouthful of hummus and pita chips Matt asked, “why haven’t you ever made this for me?”  Truthfully, I forgotten about how delicious and easy to make homemade hummus was.  Now that I had a large-sized food processor there were no more excuses.

I have been making a batch of hummus and pita chips every weekend since we have come home.  The first batch I made was too garlicky, the second batch was a little too dry, but by the third batch I had perfected the recipe.  Here it is to share!

Hummus and Whole Wheat Pita Chips

Hummus
Author: 
 
Ingredients
  • 2 cloves of garlic, inside green stem removed*
  • 4 tbsp. chickpea water (the liquid from the chickpea can)
  • 2 cans of chickpeas, rinsed thoroughly
  • ⅓ cup tahini
  • 6 tbsp. lemon juice, freshly squeezed (about 2 lemons)
  • 2 tsp. Kosher salt
  • 10 splashed of hot sauce (I used Franks, so if using a more concentrated hot sauce start with less)
*When you slice a piece of garlic in half lengthwise, you will see a green stemlike thing. Pull it out and throw it away. I always thought that this was some sort of kitchen myth so I stopped doing it awhile ago. I learned from David Lebovitz taste test post that if you aren’t cooking the garlic, the green germ inside makes your dish bitter. Since we aren’t cooking this garlic get those green centers out. Batches 1 and 2 of my hummus had the centers in them ,and the third batch did not. I could taste the difference!
Instructions
  1. Cut garlic in half to remove the green centers.
  2. Next cut the cloves into even sized pieces and throw them into the bowl of your food processor. Turn the food processor on and break the garlic up into smaller pieces.
  3. Add chickpeas, 2 tbsp of chick pea water, tahini, lemon juice, salt, and hot sauce. Process for about 30 seconds, add in additional 2 tbsp of water, food process again until desired thickness.

 Hummus and Pita Chips

Whole Wheat Pita Chips
Author: 
 
Ingredients
  • Whole wheat pocket pitas
  • 2-4 tbsp olive oil
  • Kosher salt
  • Freshly cracked pepper
Instructions
  1. Preheat oven to 375 degrees F. Line two baking sheets with non-stick silicone mats or parchment paper.
  2. With a bread or serrated knife take a pita and cut into 8 equal triangles (like a pizza.) Take each triangle and peel into two pieces (using pocket pitas). Repeat for all pitas.
  3. Starting with 2 tbsp. of olive oil in a small bowl use a pastry brush to brush each side of the pita with olive oil. Use additional olive oil as needed.
  4. Spread the pitas out on two baking sheets and sprinkle with kosher salt and fresh cracked pepper.
  5. Bake 1 sheet at a time for 8 minutes, turning pitas halfway through and baking an additional 4-5 minutes until golden brown
  6. Repeat for second batch, let pitas cool and store in a airtight container until serving.

Source- Both Hummus and Pitas are adapted from Ina Garten

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