Bangla-dash Ice Cream

"I bought an ice cream maker!" I told my old friend on the phone.

"Oh, honey, don't you remember what happened to the last one?" she asked.

"N-no," I said.

"You put it on the curb, because..."

"I was making too much ice cream," I said, suddenly remembering.

And so this summer, I've been making too much ice cream again, and loving it! My fave so far was this one, adapted from The Ultimate Ice Cream Book by Bruce Weinstein, with Bangla-dash instead of cinnamon.

What’s that? “Sounds weird”? Have we met? It’s totally is…and delicious. Bangla-dash goes great in sweet and savory dishes. I also threw in some crushed cashew brittle—about 1/2 a cup—during the last two minutes of churning.

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And don’t forget a handful of crushed nut brittle at the end. How about spicy nut brittle? Heck yes! Go nuts!

And don’t forget a handful of crushed nut brittle at the end. How about spicy nut brittle? Heck yes! Go nuts!

Cha-cha Lima Chocolate Dipped Coconut Macaroons

Collin’s mom loves these suckers.

Collin’s mom loves these suckers.

INGREDIENTS
14-ounce can sweetened condensed milk
2 large egg whites
1 tablespoon vanilla extract
1 tablespoon Cha-cha Lima
1/2 teaspoon salt
2 1/2 cups unsweetened coconut
3 1/4 cups sweetened coconut

1 1/3 cups chopped chocolate or chocolate chips, semisweet or bittersweet chocolate
1 tablespoon Cha-cha Lima

DIRECTIONS
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.

Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top. Remove the macaroons from the oven and allow them to cool on the pan.

For the chocolate dip, melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.

Store in an airtight container at room temperature for several days; freeze for longer storage.

Adapted from King Arthur Flour.com

Pumpkin Butter Cake with Iowa Nice Spice

This is one from our friend, Darrell, who cooks some seriously good stuff. #blamedarrell

Oooey, gooey, wooey!

Oooey, gooey, wooey!

INGREDIENTS
1 box yellow cake mix
4 egg
1 cup butter, melted and halved
8oz. cream cheese
1 15 oz can pumpkin
1 tsp vanilla
3 1/4 cup powdered sugar
1 tsp cinnamon
1 1/2 tsp Iowa Nice Spice + more for dusting

Preheat oven to 350.

FOR THE CRUST
Combine the cake mix, 1 egg and 1/2 cup melted butter. Mix and press unto parchment lined 9×13.

FOR THE FILLING
Mix cream cheese, pumpkin, 3 eggs, 1/2 cup butter and spices. Pour over crust. Bake at 350 for 40-50 minutes. Dust with Iowa Nice Spice.

Rachel's Third Place State Fair Banana Chocolate Chunk Bread and Spread*

For the Bread*
3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted butter
3/4 cup light brown sugar
½ cup semisweet chocolate chunks
2 tablespoons creamy peanut butter
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 teaspoon (5 grams) baking soda
Pinch of salt
2 teaspoons Iowa Nice Spice
1 1/2 cups (190 grams) flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed
bananas in a large mixing bowl. Mix in the Iowa Nice Spice, egg, vanilla and
bourbon, then the spices. Sprinkle the baking soda and salt over the mixture
and mix in. Add the flour, mix. Fold in chocolate chunks. Pour mixture into a
buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester
comes out clean. Cool on a rack. Remove from pan and slice to serve.
*Adapted from Deb Perelman

For the Spread
Makes 1 pint
½ cup butter
½ cup peanut butter
3 tablespoons cocoa
¼ cup honey
¼ teaspoon vanilla

Melt butter; add cocoa, vanilla, peanut butter, and honey. Stir until smooth.

Saltlickers note: Roxy Taco or Bangla-dash would be delicious in that spread.

Not Rachel's actual banana bread.

Not Rachel's actual banana bread.

Susan's Second Place State Fair Bacon Candy

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Ingredients:
Thick sliced meaty* double smoked bacon, cut in half**
Chopped pecans
Saltlickers Grilla Gorilla
Saltlickers Roxy Taco
Baker’s dipping chocolate - dark
*meatier bacon makes it less flimsy
**If bacon is long, cut in thirds for easier handling 

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Method: Preheat oven to 375 degrees

Line a lipped baking pan with foil or parchment paper, and either place bacon on a rack or direction paper/foil to bake. 

Bake for approximately 20 minutes until a beautiful amber brown color. Remove from oven and place on paper towels to remove any excess bacon grease.  Allow to cool.

In a shallow sauté pan, use approximately 2 tablespoons of the bacon grease to toast the chopped pecans until golden brown. Remove pecans to a bowl and add equal parts of Roxy Taco and Grilla Gorilla (heck - be bold and use GGX!) to taste and set aside.

Now it’s almost time to assemble the bacon candy! Line a cookie sheet with parchment or wax paper.

Heat the Baker’s dipping chocolate according to the directions. Do it SLOWLY so you don’t break the chocolate. 

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Dip each piece of bacon in the melted chocolate, leaving about a half inch uncovered where you can grab it. Use a spoon to make sure both sides are covered. Some people don’t like a lot of chocolate on theirs (weirdos) and others do - a matter of opinion. 

Place the coated bacon slice on the lined cookie sheet and while the chocolate is still wet, sprinkle it with the pecan mixture. Repeat until you run out.

Place cookie sheet in fridge or freezer to allow chocolate to set. Remove from cookie sheet and store in covered container in refrigerator.

Ginger Chiowa Yapple Crisp

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This double-whammy dessert features Cha-cha Lima and Iowa Nice Spice, plus Torani Gingerbread Syrup. 

PREP TIME: 30 minutes
COOKING TIME: 45 minute
TOTAL TIME: 1 hour 15 minutes
 

INGREDIENTS

Filling
6 apples
1 tbsp lemon juice
1/2 tbsp fresh grated ginger
1/4 cup Cha-cha Lima
1/4 cup of sugar
2 tbsp Torani Gingerbread syrup
2 tbsp flour

Topping
1 1/4 cups flour
1/2 cup rolled oats
1/2 cup Iowa Nice Spice
2 tbsp Torani Gingerbread syrup
1/4 tsp salt
12 tbsp butter (1 1/2 sticks), chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted (optional)

INSTRUCTIONS
Preheat the oven to 350. In a large bowl, toss the apples, lemon juice, Cha-cha Lima, Torani Gingerbread syrup, and flour. Pour the apple mixture into a buttered 2-quart baking dish. In another large bowl, mix the flour, oats, Iowa Nice, Torani Gingerbread syrup, and salt. Work the butter into the flour mixture with your fingers just until it comes together and forms large clumps. Fold nuts into mixture. Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.