Monday, September 26, 2011

Halloween Ghost Ribbon Wreath


It's starting to get a little spooky around here. Fun spooky, don't you think?! Interested in a making a ribbon wreath yourself? Click here for a tutorial.
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Wednesday, September 21, 2011

Oatmeal Cookie Gelato


While fall is in the air, our afternoons have actually still been pretty nice. We haven't even put our shorts away! Perfect time to add some fall baking flavors to gelato! Oatmeal Cookie is one of the flavors my son and I added to our  gelato collection this summer. I don't know which he likes better, this flavor or the Cake Batter Gelato? Really, I don't think you could go wrong with either.

Oatmeal Cookie Gelato
*Recipe by Crazy Daisy

2 cups milk, whole is best, but I used 2% and it was still super creamy
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
1 teaspoon vanilla
2/3 cup Oatmeal Cookie Mix, not prepared, looks like this
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Pour in cake mix and vanilla and whisk again until well mixed. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. 

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add cookie mix and stir until mixed evenly. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. 

Hope you are finding time in all the fall craziness to enjoy those last few sunny afternoons. Enjoy!
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Very Good Recipe Tags: Gelato, Desserts
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Thursday, September 15, 2011

Are You In the Market for Some Custom Flyers? {Uprinting Flyer Giveaway}



If you haven't ever heard of UPrinting, now is a great time to check them out! I created my personal blog cards using their services. Aren't they cute?


UPrinting is one of those printing companies that offers a variety of printing services, such as flyer printing. You can also check out their club flyers. The great thing about these flyers is that they can be used for just about anything. Since you control the design process, you can create whatever you can imagine. They are perfect for save the dates, party invites, announcements, charity's special events and the like. I think I may design stationary cards to use for my JCD blogging adventures. There have been several occasions that I wished I had something to send a note on or include in a giveaway package. Are you interested in creating some flyers of your own? Uprinting is offering Jasey's Crazy Daisy readers a chance to win 250 custom flyers!

Prize details include:
One winner will receive 250 flyers. You can choose from two sizes: 4.25" x 5.5" or 4" x 6". The cards are printed on 14 pt glossy cardstock,  with front printing only. There will be a 3 business day turnaround and free shipping. This giveaway is limited to US residents 18 years old and above only.


How to win?
You must be a JCD reader, either with Google Friend Connect or Facebook to qualify for this giveaway. If you aren't a JCD follower, what are you waiting for?


Now just:
1. Leave a comment under this post describing what kind of flyer you might design. 
2. Head over to the UPrinting Facebook page, click like and tell them you are excited about the giveaway at Jasey's Crazy Daisy. Come back and leave a comment under this post telling me you did so.
3. Visit Uprinting's Twitter page, click follow, and leave a note telling them JCD sent you. Come back and leave a comment under this post telling me you did so.

That's up to three entries! Please remember to come back and leave a comment, under this post, for each option you choose or your entries may not be included in the drawing. 

This giveaway is open immediately. You have until noon September 24th, 2011 (Mountain Standard Time) to enter. After eligibility is confirmed, winner will be contacted directly. The winner will have 24 hours to claim their prize or a new winner will be drawn.

Disclaimer -This giveaway is sponsored by UPrinting, no monetary compensation was given and I will receive a party flyer for hosting. For more information about flyers, please visit Uprinting.com.
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Wednesday, September 14, 2011

Mocha Coconut Creme Frappucchino {and Keurig Review}


Have you ever heard of a Keurig? I hadn't until recently. Let me count the ways I love it... No measuring. No soggy coffee grounds. No messy coffee pot. No waste. Delicious yumminess in minutes. 200 plus varieties to choose from, including teas, cocoas, and even apple cider. I believe the list goes on, but what more do you really need to know? They come in different colors. They are even kind of cute...
*Image from keurig.com


This is the MINI Keurig Plus. In under two minutes, you can have your favorite beverage, warm or iced, and even chose from three different sizes. There are even bigger, faster brewers, if that's more your style. With so many K-cup varieties, there is something for everyone in your family. My husband loves the coffee and chai tea and I love spoiling him with a travel mug in the morning, especially since it is so easy. The kiddos love the apple cider and cocoa. My six year old loves using it to make is favorite noodle soup. He pours his noodles in the bowl. Brews plain water over his noodles. Lets it sit just a minute and enjoys. I really like the iced half tea half lemonade and dark hot chocolate. You might remember from these brownies that I have an obsession for Starbucks Mocha Coconut Creme Frappuccinos. Well, I used my Keurig to create my own homemade version. So yummy!

Coconut Creme Frappuccino {Homemade Starbucks}
*Recipe by Crazy Daisy

Keurig K-cup, choose your favorite bold flavor ( about 5.25 oz.)
2 Tablespoons chocolate syrup
1/2 cup Coconut Creme Creamer
1-2 cups of ice, depending on your preference
whipped cream, optional of course

Using your K-cup, select the small (5.25 oz.) setting and brew into a mug. Chill until cold. Sometimes I do
this the night before, sometimes I pop it into the freezer for 15-30 minutes to hurry it along. Pour your cold coffee, chocolate syrup, and coconut cream creamer into your blender pitcher. Add ice and blend until you reach your desired consistency. I like mine slushy so I add 2 cups of ice and blend well. Super yummy!

If you have a second, stop by Keurig's facebook page and say hello for me! I'm sure they'd love to know what your favorite is!

*I received a MINI Keurig Plus for review, however, all opinions are my own. No monetary compensation was given.
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Very Good Recipe Tags: Coffee, Beverages
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Friday, September 9, 2011

Peach Cobbler Gelato


I love this time of the year, mostly because of the flavors. Crops are ready, and not only do we find our kitchens loaded with peaches, zucchini, tomatoes, and other fabulous and fresh yummies, we can start thinking about pumpkin! Who doesn't love pumpkin? For today though, thanks to our Facebook friends, we are going with peach! Usually, I make peach cobbler, but it has still been warm enough to entertain frozen treats, our favorite being homemade gelato. I've got a few more flavors to share with you {one in the freezer waiting to be photographed}, but with all those juicy ripe peaches out there, this is perfect for the here and now! Now you don't have to wonder what happens when cobbler marries gelato.

Peach Cobbler Gelato
*Recipe by Jasey's Crazy Daisy

2 cups milk, whole is best
1 cup heavy cream
4 large egg yolks
2/3 cup sugar, divided
3 peaches, {@ 2 cups peeled and chopped}
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 lemon, juiced

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the 1/3 cup sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. 

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches the mixture to prevent a skin from forming.

Meanwhile, in a food processor, pulse peaches, cinnamon, vanilla, 1/3 cup sugar, and lemon juice until pureed. You will add the peach mixture to the custard mixture after it has cooled. You can either fill your sink with ice and place the custard bowl in an ice bath to quicken the process, or put it in the fridge and wait. Once the custard is cool, stir in the peach puree. Then refrigerate.

Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving.

What to post next? More gelato? The yummiest potatoes ever? My favorite zucchini bread?

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Very Good Recipe Tags: Gelato, Desserts
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