Jessy Bakes

While searching for a recipe for the ‘best brownies’ I came across Riot Wife.  She posted Edna Staebler’s recipe for chocolaty goodness and just raved about it.  These babies really do melt in your mouth (paired them with some homemade ice cream).  I whipped up a batch of the basic Vanilla in my Cuisinart ice cream maker.  Here’s the recipe from the book that came with the machine:

Vanilla Ice Cream

1c. whole milk, well chilled

3/4c. granulated sugar

2c. heavy cream, well chilled

1-2tsp. pure vanilla extract, to taste

Combine milk and sugar until the sugar is dissolved.  Stir in heavy cream and vanilla to taste.

I didn’t read through the directions first (gulp) and ended up putting everything in the bowl together before I started mixing.  After mixing it with a whisk until I couldn’t feel any more gritty sugar on the bottom of the bowl, I turned on the machine and poured the mixture into the top.  By the time I finished mixing up and baking the brownies the ice cream was done (30 min.).  Perfect!

There was a  Strawberry Muffin  recipe on the inside of my Stonyfield Farm yogurt container’s foil seal.  Their website just calls them strawberry muffins, but the name on the foil is something like “Melt in Your Mouth Strawberry Muffins.”  Sounds great right?  I didn’t have any strawberries.  Some really really ripe (read black!) bananas had been whispering to me from my kitchen counter though.  The bananas were to the point where every time I walked into the kitchen I could immediately smell them.  So, I took the mush that used to be two well-intentioned-destined-for-healthy-smoothies bananas and a handful white chocolate chips (which were leftover from making something similar to these babies: Bakerella’s Kitty’s)  and tossed them into the muffin recipe instead.  I lined mini muffin tins and made teeny White Chocolate Banana Muffins.  Mmmm…  After freezing the leftovers I swear they taste even better nuked for 15 seconds out of the freezer.