FOOD: NO-CHURN ICE CREAM

Hey there Made By Girl readers! Jen from Pretty Eats here and with summer right around
the corner, I have an incredible recipe for you, No-Churn Ice Cream! Yes that's right. No
ice cream machine needed, no cooking involved! The ingredients are not for the faint of heart
(heavy cream, anyone?), but the results are just beyond creamy and delectable. What I truly
love about this ice cream recipe is being able to make whatever flavors we can think up.

I've provided 3 flavor recipes for you today, Strawberry, Mint Chip, and Rocky Road, but don't
let that stop you from making up your own flavor profiles. Please join me while I mix some of
this No-Churn Ice Cream up and welcome Summer just a little bit early!

No-Churn Ice Cream // Strawberry / Mint Chip / Rocky Road

Ingredients: makes 1 1/2 quarts each
Ice Cream Base :
• 14 oz condensed milk
• 1 pint heavy cream
• pinch of salt
• Cardboard ice cream containers (1 quart size shown here), or other freezable container.

 Flavors :
• Strawberry 1/4 c diced fresh strawberries, 1 tsp vanilla extract, & 1/3 cup strawberry
jam.
• Mint Chip 5 drops peppermint extract, 3 drops green food coloring, & 1/2 c mini
chocolate chips.
• Rocky Road 1/4 c cocoa powder, 1/2 c toffee peanuts, 1/2 cup mini marshmallows, 1/2
cup mini chocolate chips, & 1/4 c chocolate syrup.

Directions:
• In a mixer with the whisk attachment, beat heavy cream until soft peaks form.
• With mixer on low, drizzle in condensed milk, add pinch of salt. Beat until medium stiff
peaks form Use a spatula to scrape the sides and insure all is well combined.
• Proceed with the following directions per flavor:
• Strawberry Add vanilla while whisk is on low. Spoon mixture into freezable containers,
alternating layers of ice cream base with strawberry jam. Top with fresh strawberries.
Freeze for a minimum of 2-3 hours, or until frozen throughout.
• Mint Chip Add peppermint extract and green food coloring while whisk is on low. Mix
in chocolate chips by hand, folding with a spatula. Spoon into freezable containers and
freeze for a minimum of 2-3 hours, or until frozen throughout.
• Rocky Road Add cocoa powder with whisk on low, combine well. Spoon mixture into
freezable containers, alternating layers of ice cream with the peanuts, marshmallows,
chocolate chips, and drizzles of chocolate syrup. Freeze for a minimum of 2-3 hours, or
until frozen throughout.

-post by jen olson

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FOOD: Salted Peanut Butter Cups

Oh Made By Girl readers do I have a treat for you! I'm Jen from Pretty Eats and am SO excited to bring you this homemade version of a favorite, Salted Peanut Butter Cups. Creamy, with such deep flavors brought out by a small sprinkle of salt. These cups are so decadent yet simple to make, their store-bought version will pale in comparison.

The key in simple recipes is always high quality ingredients, mainly the bittersweet chocolate used in these treats. Since making these peanut butter cups at home, I seemed to have gained a few admirers (everyone in my house)! Go on, try these for yourself and earn a parade in your honor!

Salted Peanut Butter Cups
Ingredients: makes12

• 1 c bittersweet chocolate chips (Ghiradeli used here)
• 3/4 c natural peanut butter
• 1 tablespoon coconut oil
• sea salt

Directions:

• In a microwave-safe container, combine chocolate and coconut oil. Microwave at 30 second intervals, stirring in-between, until chocolate is just melted.
• Place mini muffin cups on a cutting board or flat plate.
• Spoon 2 teaspoons of melted chocolate into each cup.
• Pop into freezer for a few minutes, until chocolate is firm.
• Remove cups from freezer. Spoon 1 tablespoon of peanut butter into the center of each cup, taking care not to touch the sides of the paper.
• Spoon 2 teaspoons of melted chocolate around and on top of peanut butter.
• Sprinkle sea salt on top of each cup.
• Place cups back into freezer for a few minutes, until firm, and try not to eat all 12 at once!

Enjoy your weekend!

- Post & photos by Jen Olson

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FOOD: Veggie Sliders with Tahini Mayo

Hi there, Made By Girl fans! I'm Jen from Pretty Eats and today I'm serving up a favorite of mine, Veggie Sliders with Tahini Mayo. I cannot tell you how great this recipe is, so tasty and healthy! Usually, we will make a double batch of these veggie sliders so we'll have extra for lunch the next day. Much room for adapting these sliders to what you have in the kitchen. How great would these be with some sauteed zucchini added to them? I truly love how these are baked, which just adds to the ease of this recipe. Try these Veggie Sliders in buns, wraps, or even on top of a salad, yummy any way you have them!

Veggie Sliders with Tahini Mayo

Ingredients: makes 4-6 sliders

• 2 sweet potatoes, skin-on and washed
• 4 small pre-cooked beets, finely chopped (you can often find these packaged in the refrigerator section of stores)
• 1 shallot, chopped
• 1 clove garlic, minced
• 2 small portabello mushrooms, chopped
• 1 cup quinoa, cooked
• 2 tablespoons flour
• 2 tablespoons mayo (Vegenaise or regular mayonnaise, your preference)
• 2 tablespoons tahini
• juice of 1/4 meyer lemon
• sea salt and ground pepper
• microgreens
• mini slider buns

Directions:

• In a 400 degree oven, place sweet potatoes on a foil-lined baking sheet. Bake for 30-40 minutes, until soft.
• Saute shallot and mushrooms in a touch of olive oil. Add garlic and beets after a few minutes, and a sprinkle of salt and pepper. Cook until soft, about 5 minutes.
• Scoop the inside of the cooked sweet potatoes into a large bowl, and combine with beets/shallot/mushroom mixture. Add quinoa and flour. Mix well.
• Taste mixture for seasoning, add salt and pepper to suit your taste.
• Refrigerate slider mixture for 30 minutes before forming 4-6 small patties. (Add more flour if too sticky.)
• In a 350 degree oven, bake patties on a foil-lined oiled baking sheet for 15 minutes. Flip and bake for an additional 15 minutes, or until golden.
• Make the Tahini Mayo by combining mayo, tahini, lemon juice, and a small pinch of salt and pepper.
• Assemble sliders on buns with a spoonful of Tahini Mayo and a sprinkle of microgreens. Enjoy!

- post & photos by jen olson

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FOOD: Almond Milk Oatmeal with Chia & Blackberries

Good morning Made By Girl readers! Jen from Pretty Eats here with a great way to start your day, Almond Milk Oatmeal with lots of yummy toppings. I'll admit it, I'm more of a "coffee for breakfast" type of girl, something I'm trying to change this year. To make breakfast tempting, I make it beautiful and adaptable to any tastes I'm craving at the moment - sliced nuts and fresh fruit are my favorites! The lovely thing about multi grain oatmeal is that you don't need  a lot to fend off hunger for hours. Also, high quality grain blends can be found pre-packaged or simply in your grocery's bulk bins. Simple, tasty, and easy!

Almond Milk Oatmeal with Chia & Blackberries:
Ingredients:  makes 1 serving

    •    1 c 7 Grain Blend cereal (rye, wheat, oats, barley, etc)
    •    1/2 c almond milk
    •    pinch of sea salt
    •    2 big dollops of your favorite yogurt
    •    1 tsp chia seeds
    •    Additional toppings such as sliced almonds, crushed pistachios, and blackberries.

Directions: 
    •    Heat almond milk to simmering and pour over oats with a small pinch of salt.
    •    Stir and allow oats to soften for a few minutes.
    •    Add toppings of your choice, such as yogurt, chia seeds, almonds, crushed pistachios and blackberries. Enjoy!

-Post & photos by jen olson

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FOOD: Salted Caramel Pavlovas

Hello Made By Girl readers! Jen from Pretty Eats here with a gorgeous dessert that is sure
to impress, Salted Caramel Pavlovas. This meringue recipe has been a family stand-by
for ages, and I've been inspired to add a touch of caramel and sea salt. Pavlovas are such a simple cookie to make, don't tell your guests that though! These would also be lovely with fresh berries on top with a sprinkle of powdered sugar.

Salted Caramel Pavlovas

Ingredients: makes 6 pavlovas
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/8 tsp cream of tartar
• Sea salt
• 3/4 c sugar
• Jar of prepared caramel sauce

Directions:

• Preheat oven to 325 F
• Beat egg whites, extract, tartar, and salt until soft peaks form.
• Gradually add sugar. Beat until glossy and stiff peaks form.
• On a parchment lined baking sheet, spoon 3" wide mounds of the mixture.
• Drizzle 1/2 tsp of caramel sauce on each mound. Gently swirl with a butter knife.
• Bake pavlovas for 20-25 minutes. Turn off oven, allow pavlovas to sit in oven for
another 20 minutes.
• Drizzle with additional caramel sauce, sprinkle with a pinch of sea salt, and enjoy!

-post by Jennifer Olson

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FOOD: Basil, Feta, & Proscuitto Pizza Twists

Hello Made By Girl and hello Autumn! Jen from Pretty Eats here, and I'm not alone in loving this time of year. It's the season we can start using our ovens again and have cozy nights at home. Here is a super fun dish that you can add any of your favorite ingredients to: Basil, Feta, & Proscuitto Pizza Twists. I love this scrumptious snack for cocktail parties as well, so get that oven cranking and satisfy your cozy cravings with these bites!

Basil, Feta, & Proscuitto Pizza Twists
Ingredients:  makes 12

    •    1 package of pre-made pizza dough
    •    1/2 cup marinara sauce, plus more for dipping
    •    1/2 cup crumbled feta
    •    6 slices proscuitto
    •    1/4 cup basil leaves
    •    1 egg, beaten

Directions: 
    •    Preheat oven to 350F.
    •    Roll dough (1/2 package at a time) to about 1/4" thickness
    •    Spread a thin layer of marinara sauce, a sprinkle of feta, 3 slices of proscuitto, and cover in basil leaves.
    •    Gently roll up and slice every 1 1/2 inches, laying on a baking sheet lined with parchment.
    •    Repeat process with remaining half of dough.
    •    Brush slices with egg.
    •    Bake 350F for 15-20 minutes, until golden, and enjoy!

-imaeg and recipe by jen olson

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FOOD: Watercress Salad with Creamy Poppyseed Dressing

Hi Made By Girl! This is Jen from Pretty Eats coming to you with an elegant & refreshing (end of Summer) lunch, Watercress Salad with Creamy Poppyseed Dressing. The most gorgeous bunches of watercress have been popping up at my local farmer's market and I couldn't resist taking some home. Watercress is a powerhouse food, full of cancer-fighting nutrients, and great in sandwiches and salads. Pairing this peppery green with a light creamy dressing makes for a winning combination!

Watercress Salad with Creamy Poppyseed Dressing

Ingredients:

Poppyseed Dressing
    •    1/2 c plain whole fat yogurt
    •    1/4 c crumbled cheese, such as feta or goat's cheese
    •    juice of 1/2 lemon
    •    2 tsp poppyseeds
    •    1/2 tsp sea salt
    •    1/4 tsp freshly ground pepper

3 cups of fresh watercress

Directions: 

Simply whisk dressing ingredients, adding extra lemon juice to obtain desired thickness. Drizzle over freshly rinsed watercress and enjoy!

-post by jen olson via pretty-eats

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FOOD: Creamy Potato Soup

Hi Made By Girl! This is Jen from Pretty Eats with a gorgeous creamy dish that will warm you up - until Spring is in full bloom!  Love rich flavors but not the guilt? This Creamy Potato Soup with Pancetta & Chives gives comfort food satisfaction in a small package! Incredibly easy to whip up, this method can be used to make just about any vegetable soup you'd like. What I adore about this recipe is it's versatility - it's perfect for a cozy dinner at home yet elegant enough to serve at your next party (don't chives make everything look fancy?) So stay in tonight and snuggle up to this warming, creamy meal.

Creamy Potato Soup with Pancetta & Chives


Ingredients:  serves 2 as dinner /6 as small appetizer

    •    4 russet potatoes / washed, peeled, and diced
    •    1 clove minced garlic
    •    1 cup milk (or your favorite dairy-free milk)
    •    1 cup good chicken stock
    •    4 thin slices of pancetta
    •    1/4 cup creme fraiche (or sour cream)
    •    Kosher salt and freshly ground pepper, to taste
    •    Chopped chives for garnish


Directions:

    •    Boil diced potatoes in a large pot of water until very soft, 8-10 min. Drain.
    •    Over medium heat, pan-fry the pancetta until crispy. Remove from pan and quickly saute the minced garlic for 1 minute.
    •    In a blender or food processor, in 2-3 batches, blend potatoes, sauteed garlic, milk, and stock to a smooth consistency.  
    •    Return blended soup to pot. Add 2 tsp salt and 1 tsp fresh pepper, or more/less to suit your taste.     •    Heat soup over medium heat until nice and warm.
    •    Top with a dollop of creme fraiche, a piece of crispy pancetta, and a sprinkle of chives. Enjoy!

- post by jen olson

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