Malted Milk Ice Cream

Malted Milk Ice Cream

I know I  have told you about my love for ice cream but I probably haven’t told you about my secret love for malt powder. Yes, I have been known to eat it straight. And I have now turned my kids on to it too. So Malted Milk Ice Cream is a perfect combination for us. I had it for the first time last Fall at Budakan in AC and I haven’t been able to stop thinking about it. I knew instantly that it was a dish I would have to recreate at home. I finally got around to making it today. It was a big hit with kids and grown ups alike. It is made with Malted Milk Balls after all! Yum, Yum, YUM!!

Whisk together the egg yolks and set aside.

Whisk together heavy cream, malted milk and vanilla extract.

Heat heavy cream & sugar. Whisk into egg yolks and pour back into saucepan and heat until it coats the back of the spoon. Strain into heavy cream mixture and chill in an ice bath.

Chill in an ice cream maker.

Stir the chopped malted milk balls into the ice cream as it comes out of the maker. Place in the freezer in an air tight container to harden.

Recipe: Malted Milk Ice Cream

Summary: Adapted from David Lebovitz’s Perfect Scoop


  • 6 Egg Yolks
  • 2 cups Heavy Cream
  • 2/3 cup Malted Milk Powder
  • 1/4 tsp Vanilla Extract
  • 1 cup Half and Half
  • 3/4 cup Granulated Sugar
  • 1 cup Malted Milk Balls (like Whoppers), chopped


  1. In a medium bowl whisk egg yolks and set aside.
  2. In a large bowl whisk together heavy cream, malted milk powder and vanilla extract. Set over an ice water bath with a strainer set over the bowl.
  3. Gently heat half & half and sugar. Pour warmed mixture into egg yolks while continuously whisking. Pour egg yolk mixture back into the sauce pan. Stir constantly over medium heat with a wooden spoon until the custard thickens and coats the back of the spoon.
  4. Strain custard into the heavy cream mixture and whisk together. Chill in the ice bath.
  5. When mixture is chilled, pour into the ice cream maker and process according to manufacturer’s directions.
  6. Remove the ice cream from the ice cream maker and stir in 3/4 cup chopped malted milk balls. Freeze.
  7. Serve and top with remaining chopped malted milk balls.
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Sunday Morning – Oatmeal Banana Pancakes with Cinnamon-Rum Maple Syrup

banana oatmeal pancakes with cinnamon rum maple syrup

I woke up this morning  intent on making scones for breakfast. Zach had asked for scones last night and I have been dying to try Smitten Kitchen’s recipe for Oatmeal Maple Scones. I went to the kitchen with plan. A plan that was sadly thwarted with the absence of flour in my kitchen. How did I run out of flour? I almost always have a back up. Zach and I were very disheartened. We decided instead to make Oatmeal-Banana pancakes and cheated by using Bisquick. I didn’t flour and they were quick to make since I had wasted A LOT of time scouring my cabinets for the flour I was sure I had somewhere.

banana oatmeal pancakes with cinnamon rum maple syrup

The pancakes were so yummy we were able to put off all thoughts of scones for another day!

Whisk together the wet ingredients.

Then stir in the dry ingredients until just combined.

Cook on a hot buttered griddle. When these little bubbles appear on top and the edges start to look dry, flip your pancakes.

We made some plain and some banana.

Recipe: Quick Oatmeal Banana Pancakes

Summary: Adapted from Random Anderson


  • 1 Egg
  • 1 cup Buttermilk
  • 2 Tbs Unsalted Butter, melted & cooled
  • 3/4 Tbs pure Maple Syrup
  • 1/4 tsp Vanilla Extract
  • 1/3 cup Old Fashioned Oats
  • 1 scant cup Bisquick
  • 1 Tbs Brown Sugar
  • 1/2 tsp Cinnamon
  • Dash of Nutmeg
  • 1/4 tsp Kosher Salt
  • 1 Banana, sliced


  1. Heat griddle.
  2. In a medium bowl, beat egg and whisk in buttermilk, butter, maple syrup and vanilla extract. Stir in oats, Bisquick, brown sugar, cinnamon, nutmeg and salt until just combined. Set aside.
  3. Grease griddle with butter. Lay a few slices of banana on the griddle grouped together. Using a 1/4 cup measuring cup pour batter over banana slices. Repeat with remaining bananas & batter.
  4. When the pancakes begin to bubble on top and the edges begin to look dry, flip them. Cook about two minutes on the other side, until golden brown. Remove to a platter and keep warm in a 225 degree oven until all the pancakes are finished.
  5. While pancakes are cooking prepare the syrup.

Recipe: Cinnamon – Rum Syrup


  • 1 Tbs Unsalted Butter
  • 1 cup Pure Maple Syrup
  • 1 Cinnamon Stick
  • 1/8 cup Dark Rum


  1. Melt butter over medium-high heat.
  2. Add in maple syrup and cinnamon stick.
  3. Bring to a boil and then simmer for 10 minutes.
  4. Remove cinnamon stick.
  5. Remove the pan from the heat and add the rum. Return to the heat using a long lighter set a flame to to the mixture to burn off the rum.
  6. Remove from heat and serve warm.
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Rice Krispies 2011 Making Memories Challenge & $100 Visa Gift Card Giveaway

Cocoa Butter Krispie Treat Eggs

4/12/11 – Congrats to Tina M. from Florida our Giveaway winner.

Rice Krispie Treats just happen to be one of my favorite guilty pleasures and yes I have been known to devour an entire batch on my own. So how excited was I to be asked to be part of a Rice Krispies nationwide challenge. I am on Team Philly with 3 great Philly bloggers. This year we are going to complete 4 challenges. The first of which was this Easter challenge. And we had an absolute blast putting this together and devising our own Easter Rice Krispie Treat recipe – Cocoa Butter Krispie Treat Eggs. We created an entire Rice Krispie treat Easter display to showcase our goodies – including an Easter basket made from Rice Krispies.  I love my crafty Philly Team! Oh and we each get to giveaway $100 Visa gift card (see below for details on how to enter).

Our Rice Krispie Treaty Display!

A Rice Krispie Treat woven basket, a large Rice Krispie Treat wrapped Easter Basket and Rice Krispie Treat Flower Pops.

Recipe: Cocoa Butter Krispie Treat Eggs


  • 4 tbsp Unsalted Butter
  • 3 cups Mini -Marshmallows
  • 3 cups Cocoa Rice Krispies
  • 1 cup Shredded Coconut, sweetened
  • 1 cup Butterscotch Chips

Coating: pastel candy melts with speckles


  1. Melt butter in large pot over medium heat.
  2. Mix in marshmallows until melted.
  3. Turn heat to low and stir in Cocoa Rice Krispies.
  4. Mix in coconut and butterscotch chips.
  5. Let cool slightly and mold into egg shapes and allow to set on a tray.
  6. Follow directions on the bag to microwave candy melts until melted.
  7. Dip each egg into the melted chocolate, whole or halfway.
  8. Sprinkle with colorful sprinkles and pipe with icing as desired.

These Eggs were incredibly yummy and so fun to make it. The kids would have a blast decorating them too!

Team Philly - Joey , Me, Tara , Sarah

Each of our blogs below are also running a $100 giveaway! Go visit and comment!

Please ‘like’ our Cocoa Butter Krispies entry on Facebook when it goes live April 13th!! This is a contest and we need your help to win it!


Tara Bucci, Baby Momma Blog
Joey Fortman, Real Mom Media
Sarah Peppel, Genesis Moments

Here’s how to win:

1) Leave a comment sharing your favorite Krispies Treat

2) Additional ways to win:  Blog, Tweet, and/or Facebook a link to this post.  Be sure to come back here leave separate comments below with links to your extra entries!

Post this on Twitter & Facebook:  Win $100 Visa Gift Card from @CookingwithZ! #RiceKrispies

4) Contest ends at midnight April 11, 2011.

Winner will be randomly selected via .

Official Rules:

Abbreviated Rules: No Purchase Necessary. Begins no earlier than 12:00:00 AM (ET) on 03/28/11 and ends no later than 11:59:59 PM (ET) on 04/12/11. For complete Official Rules, go to Open to legal residents of the fifty (50) United States and District of Columbia who are 18 years of age or older at time of entry. Subject to complete Official Rules. Void where prohibited. Sponsor: The Motherhood;

View official rules here:

Disclosure: This is part of a paid campaign sponsored by the makers of Kellogg’s® Rice Krispies® cereal ®, TM, © 2011 Kellogg NA Co.

Be sure to check out the amazing video Joey made:

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Catch Cooking With Z on Fox 29 News

Mom Blogging Is Popular And Profitable:

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Crispy Baked Kale

Although I refuse to make the “I’m going to lose weight” resolution each year, I find myself trying to eat healthier in January. This is probably due to the massive calorie holiday meals I’ve consumed, and the upcoming bathing suit season looming in the not-so-distant future. I went to a restaurant with friends recently and we had fried kale, which was surprisingly delicious. I have been making this baked version to snack on.

RECIPE: Crispy Kale

  • 3 cups kale (leaves washed, dried, torn into pieces, and stems removed)
  • 1/4 cup olive oil (I use plain, but it would also be delicious with a flavored variety too!)
  • salt to taste
  1. Preheat oven to 425 degrees.
  2. Toss kale leaves with olive oil.
  3. Place prepared kale leaves in a single layer on 2 baking sheets.
  4. Sprinkle with salt to taste.
  5. Bake for 6-8 minutes, until the leaves are crispy and slightly browned.  Enjoy as a snack or side dish.
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Cooking With Loved Ones Across the Country: A Virtual Class

I love to cook. I find it fun, creative and relaxing. One of my favorite things is cooking a fabulous meal with people I love. I often cook with my children and it is a great experience for all of us. I also love to get together with good friends and cook, – chatting, cooking, sharing some wine and enjoying a meal together – what could be better?

This week, I am co-hosting a class in the Web’s first-ever virtual cooking school, Cooking Connections, and I would love for all of you to join me!  Here’s what you need to know to participate:

When: Wednesday, Feb. 9, at 8 p.m. ET

Where: TheMotherhood – here is the link to the page where the class will be held:

And here is the registration page for all seven Cooking Connections classes:

The class I am co-hosting is called “Cooking with Loved Ones Across the Country,” and it is hosted by Vera Sweeney, who blogs at Lady and the Blog,  During the class, we all will talk about how technology has changed the way people can cook together, and how we can connect with loved ones near and far to continue that ritual of cooking together!

The class is sponsored by ConAgra and hosted by TheMotherhood.

I hope to see you there!

My other fabulous co-hosts are:

Audrey McClelland, Mom Generations,
Whitney Wingerd, Mommies with Style,
Colleen Padilla, Classy Mommy,
Melissa Chapman, Married My Sugar Daddy,
Victoria Pericon, 24/7 Victoria,
Nancy Horn, The Product Mama,
Jennifer Leal, Savor the Thyme,
Kate Selner, Kate in the Kitchen,
Sarah Caron, Sarah’s Cucina Bella,

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Shepherd’s Pie

Two nights before I made the Shepherd’s Pie, I made I made Pot Roast that I re-purposed into Shepherd’s pie. I bought a 4 lb. roast that allowed me plenty of leftovers to create a Shepherd’s Pie. It was easy to put together and allowed me to change our leftovers into a delicious and different dinner.

There are three parts to Shepherd’s Pie, the meat & vegetables, the gravy and the mashed potatoes.

Recipe: Shepherd’s Pie


Mashed Potatoes

  • 4 medium sized Red Potatoes, peeled & quartered
  • 2 tbs Unsalted Butter
  • 1/3 cup Milk (or Half & Half)
  • Kosher Salt & Freshly Ground Black Pepper to taste


  • 2 tbs Unsalted Butter
  • 2 tbs Flour
  • 16 oz. Beef Broth
  • Kosher Salt & Freshly Ground Black Pepper to taste
Meat & Vegetable Filling
  • 1 tbs. Unsalted Butter
  • 1 tbs Extra Virgin Olive Oil
  • 1 medium Yellow Onion, chopped
  • 2 stalks Celery, chopped
  • 1/2 cup Carrots, diced
  • 1/2 cup White Mushrooms, sliced
  • 2 1/2 cups leftover Pot Roast, chopped in bite sized chunks


  1. Pre-heat oven to 350 degrees.
  2. Make Mashed Potatoes: Place potatoes and a dash of salt in a saucepan with cold water to cover. Bring to a boil, then cover and reduce heat to low. Simmer 10 minutes or until potatoes are easily pierced with a fork. Drain water. Add butter, milk and salt and pepper and mash with a potato masher until mostly smooth.
  3. Make Gravy: In a saucepan, melt butter over medium heat and whisk in flour. Cook for 3-4 minutes until light caramel in color. Slowly whisk in broth. Bring to a boil and cook 2 minutes, or until gravy thickens. Season with salt and pepper and set aside.
  4. Make Meat & Vegetable Filling: Heat oil and butter in a large saute pan. Add onion, celery and carrots to pan and cook 5 minutes. Add the mushrooms and cook an additional 5 minutes or until vegetables are soft. Add the meat to the pan with any remaining pot roast gravy. Cook for 2 minutes and pour in the gravy you just made. Heat everything through.
  5. Assemble. Place the meat, vegetable and gravy mixture in the bottom of a casserole dish. Evenly top with the mashed potatoes and smooth out the top. Bake in the oven for 20 minutes until the top begins to brown slightly.
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Weekly Menu Plan

Sunday – Beef Tacos and Poblano Rice

Monday – London Broil, Roasted Red Potatoes, Steamed Broccoli

Tuesday – Rosemary Lemon Chicken over Root Vegetables with Wild Rice and Sauteed Spinach

Wednesday –Crispy Chicken Cutlets over Arugula

Thursday – Shrimp Thermidore with White Rice and Roasted Brussel Sprouts

The recipes will be posted after I make the dinners.

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Sunday Pot Roast

There is something about Sundays that make we want to cook a nice family dinner, complete with dessert. It may come from when I was in high school and my dad instituted “Sunday Dinners” where we all had to be home by 6 pm and would sit down to a special dinner. Really I think it was a way for him to get us home and wound down early on Sundays, but either way it was nice and I have good memories.

This past Sunday we had a Pot Roast in a rich brown gravy over egg noodles and Pineapple Upside Down cake for dessert. I got an extra large cut of meat with the idea that I would re-purpose it into Shepherd’s Pie later in the week. With this in mind, I chose to do a brown gravy in lieu of a tomato based one.

Recipe: Sunday Pot Roast


  • 4 – 5 lb. Beef Chuck Roast
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 tbs Olive Oil
  • large White Onion, chopped
  • 3/4 cup Baby Carrots
  • 3 stalks Celery, chopped
  • 3-4 cloves Garlic, minced
  • 4 oz. White Mushrooms, sliced
  • 2 tbs Tomato Paste
  • 1/4 cup Cognac
  • 3 cups Red Wine
  • 1 cup Beef Broth
  • 3 sprigs Thyme
  • 2 sprigs Rosemary


  1. Liberally season beef with salt and pepper on both sides. Heat Olive Oil in a dutch oven on medium-high heat. Brown beef on all sides. About 4-5 minutes each side. Remove to a plate.
  2. To the pan, add onions, celery, carrots and mushrooms. Saute 10-15 minutes until soft but not brown.
  3. Stir in tomato paste and cook 2 minutes, scraping up any brown bits from the bottom of the pan.
  4. Pour in cognac, scraping up any additional brown bits and bring to a boil. Add in wine, beef broth, mushrooms and thyme & rosemary (tie herbs together in a bundle with kitchen twine). Place beef back into the pot. Bring to a boil. Cover and reduce heat to low. Simmer for 2.5-3 hours.
  5. Remove roast to serving platter. Skim excess fat from the top of gravy.
  6. If you would like thicker gravy: melt 2 tbs butter in a small sauce pan and add in 2 tbs flour. Cook for 2-3 minutes. Whisk in to pot roast gravy and let it boil for 2 minutes.
  7. Slice the roast against the grain and pour gravy on top surrounding with the vegetables.
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Sausage, White Bean & Pasta Bake – Quick & hearty weeknight supper.

I had about an hour to turn Italian Sausage into dinner. I turned to the pantry and found a box of pasta and can of white beans and an onion and some tomatoes in the vegetable basket. A sausage, white bean, pasta bake topped with tomato slices. Done. It was hearty and pretty tasty and I had enough leftovers to reheat for lunch the next day.

Recipe: Sausage, White Bean, Pasta Bake


  • 1 lb. Italian Sausage
  • 1/2 lb. Pasta (I used Rotini)
  • 2 tbs. Olive Oil
  • 1 Yellow Onion, chopped
  • 2 Garlic Cloves, minced
  • Bay Leaf
  • 1/2 cup White Wine
  • 1/2 cup Reserved Pasta Water
  • 1 can (14 oz.) Cannelloni Beans
  • 2 Plum Tomatoes, sliced
  • 4 slices White Bread, crusts removed
  • 2 tbs. Parsley, roughly chopped
  • 1/4-1/2 cup Parmesan Cheese, grated (add amount according to taste)
  • Kosher Salt
  • Freshly Ground Black Pepper


  1. Preheat oven to 350 F.
  2. Make pasta: Bring a pot of salted water to a boil for pasta. Add pasta and cook according to package directions. Reserve a 1/2 cup of the water used to cook the pasta before draining. Drain and set aside.
  3. Cook Sausages – While you are waiting for the pasta water to boil, place sausages in a saute pan and add in enough water to come 1/2 up the sausages. Bring to a boil, cover the pan, lower heat and simmer for 10 minutes. Then drain water. While the pasta is cooking, slice sausages into 1/2″ – 3/4″ slices and brown in the pan. Remove to a plate and set aside.
  4. Add olive oil to the pan that was used to cook sausages. Over medium heat, saute onions for 3 minute. Add in garlic and saute an additional 2 minutes, until onions and garlic are soft but not brown. Add wine and bay leaf, scraping the bottom of the pan to loosen any remaining brown bits. Pour in reserved pasta water. Bring to a boil then reduce heat and simmer for 5 minutes. Add cannelloni beans along with sausage chunks and simmer 2 minutes. Season with salt & pepper to taste.
  5. While wine mixture simmers, roughly tear the white bread in large pieces and place in a food processor with parsley. Pulse until you have fine bread crumbs. Add in Parmesan and pulse to combine. Through the tube add in 1 tbs. Olive Oil and pulse again to combine.
  6. While the sausage and white bean mixture simmers, generously butter a casserole dish and pour the pasta into the bottom. Top with the sausage & white bean mixture. Place the sliced tomatoes over the top. Then sprinkle the breadcrumb mixture evenly on top.
  7. Bake for 30 minutes. Serve with crusty bread and a salad.
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