Sunday, December 23, 2012

'Twas The Day Before Christmas...And I Had To Work

'Twas the day before Christmas 
  and I had to work!
With a strong cup of coffee
  I headed out my front door
I started my drive
  for a long haul it seemed
Christmas songs playing
  I had a smile on my face
As cars cut me off
  they had no grace
With cheer in my heart
  I sat at my desk
Helping one customer
  to the next 
As the time passed by slowly
  I thought the day would never end
The next thing I new
  the clock had struck five
I rushed to clear off my desk
  and headed for the door
I forgot to grab my jacket
  and my scarf fell on the floor
As I reached my car
  my keys I could not find
So I peered through the window
  I couldn't see my keys anywhere
It was dark now 
  And all the cars were gone from the lot
As I shivered and shake
  I thought, "Wow I'm in a spot"
I kept my head down
  hiding my face from the night's mist
I didn't have my phone
 I didn't know what to do
Then I looked up 
  and I knew
Before me stood a man
  as he said," Ho Ho Ho"
White haired, red suit
  a face of glow
My eyes opened wide
  my heart beating fast
I thought, is this real
  is this Santa, at last
With white gloves on his hands
  he touched the lock on my door
Magically, it opened
  and there my keys laid on the floor
With tears in my eyes
  I gazed with wonder
I thought," how could this be"
  as I turned from the car
No one was there
  just the still of night
Then I heard bells jingling
  as I looked to the sky
I saw what appeared to be
  a sleigh flying by
With a wave of his hand
  and a twinkle in his eye
I heard him say
"Ho Ho Ho Holy Night"

It was a true blessing
  God sent him in my time of need
A lesson to learn
  We should all BELIEVE!

by D T Martins

Merry Christmas to All
      God Bless


Wednesday, August 15, 2012

Chewy Chocolate Chip Bars

Chewy Chocolate Chip Bars

Chewy chocolate chip bars...What makes these so different, is the brown sugar. After these bars are baked they have a beautiful crackling brown color. Really... as you begin to cut the bars, you can hear the crackling from the brown sugar crusted top. It's the sound of delicious.
Today I am going to share my recipe with you for these easy chewy chocolate chip bars. They are very doughy and you can serve them plated on a platter or individual. You can serve it with a scoop of vanilla ice cream, a drizzle of chocolate or Carmel, a scoop of whipped topping and fresh fruit.Try substituting the chocolate chips for butterscotch chips, peanut butter chips or another chip of your choice. How about trying some fresh raspberries with a chocolate gnache drizzle.....Mm. Just use your imagination and enjoy.

Chewy Chocolate Chip Bars


4 eggs
1 lb. brown sugar (1 box)
3 tbsp unsalted butter (soften)
3 tbsp vanilla
1 1/2 cup flour (all purpose)
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chips(I used semi sweet)

Preheat oven to 350 degrees

In a large bowl (or counter top mixer)mix together eggs, brown sugar, vanilla and butter. Next add flour, baking powder, salt and mix well. Then add chocolate chips (the batter will be thinner then what a cookie dough would look like). Now using cooking spray, coat a 13x9 pan or baking dish, then spread the batter evenly. Bake for 30-35 minutes (or to your preference).
You will see the top forms this hard crust from the brown sugar. Remember the centers are going to be really doughy. If you would like something more firm, I suggest baking the bars a little longer then stated and to your preference. You could almost call these brown sugar bars too!

Remember, have fun and make it yours.

And that's the "DISH" for today!

Monday, July 30, 2012

Deep Fried Cupcakes

Deep Fried Cupcake
(filled with cream)

Deep Fried Cupcakes.....Healthy or not they are pretty darn good! You know I have been hearing and seeing a lot of different ways to deep fry cupcakes.  So I decided to try some myself to see what all the rave was about. In putting my recipe together I have to say I learned a lot. Like I say practice makes perfect. Today I am going to share a recipe with you and my experiences in making it.
Using what I had on hand, here are a couple suggestions for this recipe.
I used a boxed cake mix, which took less time for assembly. I didn't have enough oil so I used vegetable shortening but I would suggest an oil instead. The cupcakes absorb a little more shortening than I anticipted(the taste was still great though). Making them not as light as I would of liked. My batter was a little thicker which also made the cupcakes a little heavier( I had seen batters made really thin and thought I would like mine thicker so it would have more coverage, well I was wrong). The suggestion here is a thinner batter would of been perfect.The last note is make sure your oil is hot.
I used my fry daddy and fried one at a time but the temperature was not hot enough for the batters consistency(which was thick).
Well, I hope you enjoy this recipe and have fun with it, I know I did. My family loved these deep fried cupcakes too. Not only did they make a great presentation but they taste great (like on old fashion donut to me). When they are still warm (and if you were to cut one in half), you would see the creme just melting being absorb into the golden rich cake.
I also forgot to mention I used a beer batter for deep frying.  The left over batter I just ladled over the oil and it made little batter pieces(like funnel cake).  Sprinkle a little or a lot powder sugar over them and they are delicious.

Deep Fried Cupcakes


Cake Batter

1 boxed cake mix( I used Betty Crocker Vanilla)
1/2 cup oil
1/4 cup water
3 eggs

Beer Batter

1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 egg
1 1/2 cans beer (I used Corona Extra)

Oil (for frying your choice)


Frostin Pride Vanilla  Topping Filling (whipped)
(For filling the cupcakes)
or a filling of your choice

Preheat oven 350 degrees.

In a large bowl or counter top mixer place cake mix, oil, water and eggs. Mix well, the batter will be thick. Grease and flour a standard cupcake tray. Fill the cups 1/2 way with batter and bake for 16-17 minutes or until done. Remove tray from the oven and let cool. Mean while turn on your fryer(or desired frying instrument frying pan, dutch oven etc.) to heat the oil.

Baked cupcakes cooled
(baked with no liner)

Cupcakes filled and ready
 to be dipped in beer batter

For the beer batter, in a large bowl or counter top mixer place the dry ingredients then add egg and beer(adjusting the batter consistency by adding more or less beer to your liking)and mix well. Then set aside for a moment. Fill your cupcakes with the filling by using a piping bag with a tip, pressing the tip in the middle of the cupcakes. You can also cut a small circle from the center of the cupcake  fill it then put the cut piece of cupcake back on top. Now dip the cupcake in the batter to cover completely then carefully place in oil and fry(the oil may platter)until brown or done to your liking. When the cupcakes are done place them on a paper towel lined pan or dish to absorb excess oil.  This recipe makes 14-16 cupcakes(depending on how much you fill cups)
You can plate the deep fried cupcakes on a platter or individual. For presentation place some of the batter pieces around the cupcakes and dust with powder sugar, try fresh strawberries or your favorite fruit. How about dipping them in a glaze or drizzling a glaze over them( a chocolate or maple glaze sounds yummy too). Experiment with this recipe and enjoy!

Remember, have fun and make it yours!

Deep Fried Cupcakes
(displayed on a platter)

And that's the "DISH" for today!

Friday, July 20, 2012

Orange Cream filled Cupcakes and Friends makes for a great time!

Orange Cream filled Cupcakes

Have you ever been to your local farmers market? Well, every summer some friends and I gather together every Thursday and make a run to a local farmers market. Not to faraway this market offers fresh vegetables, fruit, food, merchandise etc. and of course our groups favorite drinks, music and good time with friends. I mean that's what it's all about right? Sharing a good time with your friends and or family. They say, laughter is the best medicine. I know I like a healthy dose (laughing).
So this last farmers market night, knowing it was my friends birthday I decided to bake her favorite cupcakes and bring them.  An orange cream filled cupcake. Some say it reminds them of an Orangesicle.
I prepared the cupcakes and boxed them, to make it easier for transportation. After food, drinks and some strolling through the market we found a table to sit an enjoy dessert. With a couple bottles of white wine (by Benson Ferry Winery in Lodi) on the tables it was time to bring out the cupcakes.
The cupcakes were a hit. Not because I made them, but I could tell by just watching everyone having a good time, laughing and enjoy themselves. My pictures didn't turn out that great but we were able to show a couple.
No recipes to share today, but most important Food shared with family and or friends makes for a great time!

Remember, have fun and make it yours.

A friend holding a Orange Cream filled Cupcake

And that's the "DISH" for today!

Wednesday, July 18, 2012

French Toast filled with Ricotta Cream

French Toast filled with Ricotta Cream
(cut in half)

Having the same old french toast for breakfast?
Well, jazz it up and make it special with a ricotta cream filling. As your frying the french toast you can see the creamy filling drip from the sides, then your mouth starts to water. The cream is not overly sweet or heavy it's a perfect combination with a dash of cinnamon You will notice the golden brown colors bubbling around the french toast and while your taking it from the frying pan to plate,you will see the breakfast table seats are full. So as you hurry to serve them, a dust of powdered sugar, a pat of butter and drizzle of syrup, remember to save one for yourself!
You can garnish this dish with fresh fruit or a fruit spread. How about add some mini chocolate chips, chopped nuts or orange zest in the ricotta cream These are just a few ideas but as always be creative and experiment.
This recipes makes 6 servings(2 slices of toast filled with ricotta cream, a serving).
You can serve this French Toast filled with Ricotta Cream for breakfast or brunch.

French Toast filled with Ricotta Cream


12 slices of Texas toast bread
4 eggs
1/2  cup whipping cream (liquid, I used heavy cream)


1/2 cup Ricotta Cheese (I used whole milk)
1/4 cup heavy whipping cream
1 1/2 tbsp Stevia (or sugar of your choice)
1/4 tsp cinnamon
1 tbsp vanilla

oil or butter (for frying)

Filling ingredients

In a large bowl beat whipping cream until thick then add ricotta, stevia, cinnamon and vanilla. Beat until mixed well (my cream was a little loose because I beat it by hand with a whisk, you can use a hand mixer, counter top mixer or whisk).
Heat a large skillet or grill on medium heat.
In a medium bowl whisk together eggs and cream.
Place a pat of butter in the frying pan.

Egg Mixture
Filling spread on one side of bread

Bread dipped in egg mixture

French Toast filled with Ricotta Cream
( frying )
Bubbling goodness!

Take a slice of bread, spread a table spoon of cream mixture over one side. Now place another piece of bread over the cream (so it looks like a sandwich).  Take the whole sandwich dip in the egg mixture, flip from one side to the other to get coated. Let excess egg mixture drip down in the bowl, then place in frying pan. Fry until golden brown on each side or until done.

You can plate these individually or on a platter.

Remember, have fun and make it yours.

French Toast filled with Ricotta Cream
(plated on a platter)

And that's the "DISH" for today!

Saturday, July 14, 2012

Red Onion Kaleidoscope

Red Onion Kaleidoscope

Have you ever cut a fruit and vegetable and in slicing it think how beautiful it is. Your just stunned by the beauty or design it naturally has created.
Well, this is exactly what happened to me when I was slicing a Red Onion (some might call it a purple onion). As I began slicing this red onion, I noticed the pattern in the layers and thought how memorizing is this. It was just as though I was looking through a kaleidoscope.
So today I have no recipes to share but just an experience. This goes to show, No matter what your preparing, you are always able to find beauty in the work that your doing. 

Remember, have fun and make it yours.

And that's the "DISH" for today!

Thursday, July 5, 2012

Presentation Ideas for Homemade Desserts

Frosted Brownies
(in patriotic cupcake liners)

Like many people I anticipate the holidays but then they seem to pass quickly, like the 4Th of July has come and gone.  Before we know it Christmas will be here.
Yesterday to celebrate the 4Th of July we attended a family barbecue, of course since I like to make desserts that is what I offered to bring. As I looked through my cupboards and kitchen I came up with two ideas for desserts.  Then I had to think how was I going to decorate these or what was going to be my best presentation for them to celebrate the theme.
Stars and stripes,red, white and blue colors and flags all came to mind. At first I thought I didn't have anything to work with.I did a quick search through my baking supplies and I found a couple of items that I could use.
So today I'm not going to share any recipes with you instead I'm going to share what I did for my desserts. Nothing fancy nothing big, in fact for some this could just be a reminder to you  don't forget to check your cupboards and baking supplies for ideas. Be creative and enjoy!

My first dessert items was Frosted Brownies. 

Decorative cupcake liners
A frosting tip with piping bag
Candy sprinkles or nuts
Cupcake picks

Frosted Brownies
(plated on a platter)

Close up of Frosted Brownies
(in a patriotic cupcake liners on platter)

When my brownies were cooled (I place them in the refrigerator for about an hour if time allows, it makes cutting them easier) I  cut them in my desired size.  Then I take the brownie place it in the liner. Now I apply the frosting (I place the frosting in the piping bag with tip attached) in a design I feel would make a great presentation. This time I did a zig zag look on top. Then I placed sprinkles or nuts on the frosting (I used chopped peanuts, mini chocolate chips and left some plane. I also found some flag cupcake of picks and placed them in a couple of brownies as well (not shown in pictures).
After I put these together they looked really nice. It was a great presentation.

Star crusted Apricot Pie

My second dessert was Homemade Apricot Pie with Star Crust
Star Cookie Cutter(medium size)

Star shaped crust placed overlapping
on top of pie
Pie brushed with egg wash and sugar
before baked

So  my pie tin was ready with a bottom crust in it and the apricot filling. What I needed to decide was how I was going to decorate this for the theme in the top crust. So instead of making a full top crust with one cut out star in the middle, I decided it would look better for presentation to overlap a bunch of stars across the top of the pie. Brushed with a little egg wash and sugar and my presentation was complete.
I pictured in my mind the filling bubbling through the little open spaces on to the crust, making the overall outcome look rustic and so it did!

Remember, have fun and make it yours.

Star Crust Apricot Pie

And that's the "DISH" for today!

Sunday, July 1, 2012

Avocado Salad Bowl

Avocado Salad bowl

How would you like to make a salad that is versatile? Sounds good right, well this salad can also be used as a salsa or relish. It just depends on your menu style. This avocado salad bowl has vibrant colors, sweetness from the corn mixed with a tangy vinaigrette dressing. The flavors just pop in your mouth, where your lips say more please!
This recipe is fast and easy. The great thing about this is instead of throwing away your avocado skin you actually utilize it as a garnish, in this recipe it serves as the bowl in a appetizer.  You could also use this salad as the relish on a main entree or a salsa for chips or crostini's. So as always, be creative and enjoy.

Avocado Salad Bowl


4 medium avocados (cut in half and insides scraped out, saving the full skins for bowls)(cut the inside of 1 avocado into slices for garnish and dice the rest into small pieces for salad)
1 small red onion (diced)
1 can corn drained(or 1 cup of fresh /frozen)
1 can kidney beans (drained and rinsed)
1 medium bell pepper  (diced)
3/4 cup vinegar ( your choice, I used a pineapple white vinegar)
1/2 cup oil ( your choice, I used olive oil)
1 tbsp dried minced garlic (or fresh)
1 tsp salt
1 tsp black pepper

Place all ingredients in a large bowl and toss. Adjust flavor to taste as needed.
Then fill the avocado half shells with the salad, plating them with some sliced avocado on the side.
Your can plate these individual or on a platter. You could also place a large leaf of lettuce(or radicchio) on the plate then place the avocado bowl on top of it with garnish.
This will make 8 bowls plus.

Remember, have fun and make it yours

Avocado Salad Bowl
(you can see the shell)

And that's the "DISH" for today!

Wednesday, June 27, 2012

Biscuits (filled with Cinnamon Sugar)

(filled with cinnamon sugar)

Today I have a simple biscuit recipe that will warm your heart and get your day going. It's a biscuit filled with cinnamon sugar but don't let this biscuit fool you. Warm out of the oven, a scent of toasted cinnamon with a sprinkle of powdered sugar or a drizzle of sweet icing makes this a cinnamon roll alternative. Less time less ingredients makes this simple and fast not only that but they are easy to handle as your family is running out the door to start their busy day. This biscuit can be for breakfast or set them out for a brunch. They can even be filled with your favorite fruit preserve or cream cheese and fresh fruit for a lighter side. These would be great to serve at a party too. Make the biscuit as a shell in a mini cupcake pan and fill it with a chicken, tuna or shrimp salad as an appetizer. Just be creative and enjoy.

Biscuits (filled with Cinnamon Sugar)


1/2 cup shortening
2 1/2 cups flour (I used all purpose)
2 tbsp baking powder
1/2 tsp salt
3/4 -1 cup milk (you might need that extra 1/4 in case dough is too dry)

Cinnamon Sugar Filling

1/2 cup Stevia (or sugar of your choice)
2 tbsp cinnamon
4 tbsp unsalted butter (melted)
(Mix together to form a paste)

blending shortening in
dry ingredients

Dough pulling together
from the sides to form a ball

Preheat oven to 450 degrees.

In a large bowl place flour, baking powder, salt and shortening. Mix with pastry blender until dough looks like crumbs. Add milk just enough so the dough comes of the sides and you can form into a ball.

Dough  patted down
and placed on working area

Biscuit rolled out with
cinnamon sugar paste

Place dough on floured working area and pat down (or use a rolling pin to the thickness you desire) till dough is about 1/2 inch thick. Then take a biscuit cutter (2 1/2 -3 inches or round cooking cutter) and cut dough. Take your dough rounds and pat or roll them out.  Spread a teaspoon of cinnamon sugar mixer around the dough then bring the sides together to meet in the middle and press together.

Sides pulled together
on biscuit

Mini  pan filled with cinnamon sugar biscuits
& biscuit shells filled with fruit preserves and
topped with sugar cookie crumb top

 Place dough in a large muffin pan ( optional to brush with butter or milk)  and bake for 9-10 minutes or until done ( for a mini cupcake pan bake 7-8 minutes and 8-9 minutes for a standard cupcake pan). I brushed with butter while their in the pan when they come out of oven. After they have cooled for about 5 minutes or so I sprinkle powder sugar on them, then plate and serve.

Mini biscuits

When served warm these little gems are amazing and just right for breakfast with a cup of coffee or tea. For the little ones a nice tall glass of cold milk will pair up just fine.
I have listed some serving suggest above but there are many more possibilities.

Remember, have fun and make it yours.

(filled with cinnamon sugar)
Plated on a cake stand

And that's the "DISH" for today!

Tuesday, June 19, 2012

Apple Butter

Apple Butter

Apple butter with peanut butter in a sandwich is one of my favorites. I remember growing up if mom had jar I wanted to be the first to open it. Just the smell of apples, cinnamon and spices cooking together reminds me of my younger days. The aroma of making apple butter just fills the house of hometown goodness. Though making my recipe takes a little work, the reward is great taste! Apple butter has many possibilities, not just for a spread only. You can use this on a sandwich, in sauces, just as a side dish and use it to enhance the richness of other recipes, in a dessert or main dish. This recipe makes 2- 8oz canning jars.
All I can say is be creative and enjoy.

*If you do not want to mess with straining and pressing the skins, then for the apples have them peeled and cored. Omit the straining step from the recipe as noted.

Apple Butter


10 apples (washed, trimmed top and bottoms then cut into quarters)(small to medium size ,your choice of type)
1 strip of orange peel (or a 1tbsp of  orange zest)
1/4 cup brown sugar
1/2 cup stevia (or your choice artificial sweetener)
2 tbsp  ground cinnamon
1/2 tsp pumpkin pie spice (or allspice)
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/8 tsp salt
2 tbsp lemon juice
2 tbsp vanilla
2 cups water

Apples being cut
All the ingredients in a large pot

In a large pot place all the ingredients and mix. Cook on high heat for 20 minutes (stirring every 5-10 so it doesn't stick) then reduce to simmer for another 25 minutes till apples are well cooked.Remove from heat. (They will start to smash when pressed down on them)
Apples cooked down

Apples processed in
 food processor

Pressing the mixture through
the strainer

Apple butter
(from strainer)

Next place the mixture in a food processor. Process till there are no chunks of apples.(you will see the orange peel and skins).* In a large bowl use a sieve or fine strainer over the bowl and press the mixture through the strainer(this is the part that takes a little work). You work the mixture back and forth in the strainer pressing down as you do this with a large spoon.What comes through the bottom of the strainer is the apple butter. In between pressing the mixture through, take a spoon and spoon mixture off the bottom of strainer to the bowl. Now if you decide to use a food mill you can skip the strainer part of this recipes.
The left over skins and peels that don't go through strainer, you can just through away( I probably had about 3/4 of cup skins and peels).

Poured Apple Butter in jars

Apple Butter Jared 

When you have all the apple butter strained in the bowl then you can store it in canning jars or containers. I used mine right away so I kept mine in the refrigerator but you can do the traditional canning method if you would like, to store it longer.
Of course I did my apples the hard way but that just means there's more love in it...(laughing)!

Remember, have fun and make it yours.

Home made waffles with fresh Apple Butter!

And that's the "DISH" for today!

Sunday, June 17, 2012

Chewy Oatmeal Cookies

Chewy Oatmeal Cookies
and a glass of milk

Chewy oatmeal cookies are my favorite.  I thought today would be a prefect day to make these cookies. To be even more delectable for serving I added some home made vanilla ice cream to make them into sandwiches. The brown richness in flavor is from the extra touch of molasses and butter, it just put this cookie over the top. A couple of steps I did different this time were putting the oatmeal and raisins (separately) in the food processor before adding to the mixture. Needless to say the chewy texture of this cookie is awesome! Did I also mention it's low in sugar. Today I am going to share my recipe with you. Be creative and enjoy!
Some serving suggestions are to put a scoop of ice cream between two cookies to make a sandwich, put a scoop of ice cream on top of one cookie then drizzle your favorite syrup over it(how great does that sound especially if its a warm cookie), plate them on small dessert dishes then add a shot glass of milk(for milk shooters) and or just eat them warm off the cooling rack like my family...(laughing).

Chewy Oatmeal Cookies
(after cooled on rack)

Oatmeal cookies warm out of the oven
(mini scoop size)

Chewy Oatmeal Cookies


1 cup unsalted butter
1/2 cup stevia (or your choice)
1 cup brown sugar
2 eggs
2 tbsp molasses ( and additional 1 1/2 tsp for processing with raisins)
3 tbsp vanilla
2 cups all purpose flour
2 cups quick cooking oats (processed down 30 seconds or so)
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup raisins ( room temperature, processed down with 1 1/2 tsp of molasses for 40 seconds or so)

Preheat oven to 375 degrees.

In a large bowl (or counter top mixer, that's what I use) place butter,brown sugar and stevia mix together until light and creamy. Add eggs, molasses and vanilla and beat together. Next combine the raisin and mix well. Then add the remaining  dry ingredients until well mixed.
Place parchment paper on a baking sheet (or use greased baking sheet)and scoop cookie dough on to baking sheet at least 2 inches apart . Bake for 7-10 minutes.
Depending on size a mini ice cream scoop bake(I over fill my mini scoops with cookie dough) 7-8  minutes and the standard size ice cream scoop bake 9-10 minutes.

Remember, have fun and make it yours.

Chewy Oatmeal  Cookies made into ice cream sandwiches
Mm...look at that goodness!

And that's the "DISH" for today!

Tuesday, June 12, 2012

Mocha Fudge Ice Cream

Mocha Fudge Ice Cream

The summer days are here and the hot weather is upon us. How about cooling down with nice dish of Mocha Fudge Ice Cream. I have this recipe that I use for my ice cream maker(which is a Cuisinart) to make ice cream but I had to improvise and use what I had to adjust my ingredients. The result were outstanding. I always say be creative and well I did on this one. Its low sugar, low in fat and practically dairy free. Today I am going to share my recipe with you. This Mocha fudge ice cream is sure to please your cravings with a bold coffee flavor, trailing with a touch of chocolate essence. It's cool and satisfying, a frozen coffee delight! When you serve this you can top it with a drizzle of caramel, chocolate and toasted almonds.  Use whatever topping you like and be creative.

Mocha Fudge Ice Cream


1 cup water
2 cup pastry pride non dairy whip topping (liquid not whipped)
   (you can buy this at smart & final or Cash and Carry)
2 tbsp chocolate cocoa powder (unsweetened, I used Ghirardelli)
1 tbsp stevia (or any other artificial sweetener, more or less to your taste)
3 tbsp instant coffee (I used Folgers, more or less to your taste)
1 jar of hot fudge or chocolate topping (or your choice, I used my homemade gnache)

Toppings (your choice)

whipped topping
maraschino cherries

Mocha Fudge Ice Cream
(Close up)
In a large bowl place water, pastry pride, cocoa powder, stevia and instant coffee. With a hand beater mix ingredients together. Have your your ice cream machine ready and turned on. Make the ice cream according to your machine instructions. My machine takes about 25 minutes to make ice cream in a soft form. When it's done I take a storage container, drizzle hot fudge on the bottom then I put a quarter of the ice cream over it and repeat the steps and I end with hot fudge on top. This gives the ice cream layers, as you scoop it out of the container you can see it. This ice cream reminds me of ice milk because I'm not using whole milk ingredients but it still hits the spot! I freeze it overnight for a real firm ice cream. Before I serve the ice cream I let it set out for about 10-15 minutes to make it easier to scoop and serve.
I mentioned serving suggestions above but let me add this you can serve this between two fresh baked soft cookies as well.
Just sit down, have a bowl of this delicious Mocha Fudge Ice Cream and relax.  This makes about 10-12 1/2 cup servings so why not invite some friends over too!

Don't forget Father's Day is coming up and the kids can make dad their favorite ice cream!

Remember, have fun and make it yours.

Mocha Fudge Ice Cream
(2 scoops in dessert cup)

And that's the "DISH" for today!