Wednesday, September 28, 2011

Curried Butternut Squash & Apple Soup

I'm undecided about whether I want it to really be fall or not.  I enjoyed the weather the past month or so... it was nice during the day, and cool enough to sleep comfortably at night.  It's what I consider ideal weather :)  It's perfect for my morning half-marathon training, and still warm enough in the evening to sit outside for a meal with friends.

But fall setting in means beautiful turning leaves, nice hikes, and that I get to wear my sweaters again.  Maybe I'll finally find the time to finish knitting the Henley I started working on this summer...  Food-wise, I'm looking forward to fresh squash, pumpkins, cranberries, and apples!  I've got some MacIntosh apples coming my way later this week, and I've got a few ideas of what I'd like to do with them. 

I was recently gifted a delicious-looking butternut squash, which served as the inspiration for this next recipe.  It's squash, and apples, so creamy, comforting, and very fall-like, and it's a light recipe, so there's no guilt in second-servings :)  Be warned though, the recipe takes about an hour and a half to make, so don't try it if you're pressed for time!

Curried Butternut Squash & Apple Soup
Makes: 4 servings

1 medium butternut squash
1 tbsp olive oil
1 small onion, chopped
2 tsp curry powder
1 tsp ground cinnamon
4 cups water
1 apple, peeled, cored and chopped

Preheat oven to 425F.  Line a baking pan with foil.  Cut squash in half lengthwise, and scoop out seeds.  Place cut-side-down on baking pan and bake for 30-45 minutes until softened.  Let cool slightly, then scoop out flesh.
 Squash before baking / after being scooped out

In a saucepan, heat oil over medium heat.  Add onion and cook for about five minutes, until translucent.  Stir in curry and cinnamon, and cook for another minute 'until fragrant'.  Add water, squash, and apple.  Cook for 10 minutes.  Remove from heat and let it cool for 10 - 15 minutes.

Using a blender, puree soup until smooth, about a minute or two on low.  For added smoothness, soup can be passed through a fine-mesh strainer.

(Note: If you want a really, really, creamy soup, use less water.)

Source: The Best of Clean Eating Magazine, p. 130.

Sunday, September 25, 2011

Maple-Cider Autumn Salad

Yesterday, I had the absolute pleasure to help friends celebrate their wedding.  Despite fighting a cold, and the sky threatening to rain down on us all, the bride and groom were smiling, cheery and energetic.  It was warm for a fall night, and the fall colours were evident and beautiful everywhere.  It ended up being a lovely fall evening, and I'm very glad I got to go :)

One of the great ideas to come out of yesterday's wedding was that the wedding cake was cupcakes instead of just one big cake.  It saves the bride and groom losing their night cutting cake, and it allowed us guests to have a choice of three flavours.  I had a brownie piece.  Surprised?

This morning I decided I'd like to eat a little lighter than normally today to help balance out the wedding fare I had last night.  I looked first for a recipe to mock the salad from last night, and in my search, I stumbled upon the one I choose to make today.  It's got maple and nuts in it, making it a great fall-themed meal, and it's largely made with ingredients I'd normally have in my pantry or fridge, which is especially good after last night's party.

Maple-Cider Autumn Salad
Makes: 8 servings

Sugared Nuts Ingredients:
6 ounces walnut or pecan halves
2 tbsp butter, melted
3 tbsp granulated sugar
1/4 tsp ginger
1/8 tsp curry powder
1/8 tsp kosher salt
1/8 tsp ground red pepper

Maple-Cider Vinaigrette Ingredients:
1/3 cup apple cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp sea salt
1/4 tsp pepper
2/3 cup extra-virgin olive oil

Salad Ingredients:
10 ounce bag baby spinach
1 large ripe pear, cored and thinly sliced
1/4 cup crumbled feta cheese

Prepare sugared nuts: Preheat oven to 350°F. Toss nuts in melted butter. Stir together sugar and remaining ingredients in a medium bowl; sprinkle over nuts, tossing to coat. Spread in a single layer on a nonstick aluminum foil-lined pan. Bake for 10 minutes. Cool in pan on a wire rack; separate walnuts with a fork.

Prepare vinaigrette: Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. 

Prepare salad: Combine all of the salad ingredients in a large bowl. Sprinkle in nuts. Drizzle with Vinaigrette, gently tossing to coat.
Note: You can store leftover nuts in an airtight container for up to 1 week.  Vinaigrette can be covered and refrigerated for up to 3 days.

Source: Loosely adapted from Recipe Girl.
Congratulations again to the bride and groom!

Thursday, September 22, 2011

Chicken Pomodoro Angel Hair Pasta

After all the pumpkin recipes I've been making lately, I decided a little break from the gourds would be a good idea.  It'll be a short break, because I've got a few more recipes planned, but to save myself from boredom, I thought I'd try something new again.

This one turned out to be just okay.  It's not the most complex recipe to make, but I'm not completely won over.  It may be more work than it's worth, so one I reserve for restaurant visits.  But, hey, I tried, right?

Chicken Pomodoro Angel Hair Pasta
Makes: 4 servings

12 oz whole-wheat angel hair (spaghettini) pasta
3 carrots, peeled and chopped
4 boneless, skinless chicken breasts (about 4 oz each), pounded thin
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 lb fresh tomatoes (Roma) seeded and chopped
1 tsp Italian seasoning
2 tbsp dried basil
sea salt and black pepper to taste
2 oz low-fat feta cheese, crumbled
4 tbsp parsley

Cook pasta according to directions, drain, and set aside but keep warm.

Bring a pot of water to boil.  Steam carrots and set aside.

Set a large non-stick or cast-iron skillet over high heat for one minute.  Mist with cooking spray and add chicken.  Saute for about three to four minutes per side until browned on each side and cooked through until no longer pink.  Remove chicken from heat and let rest for one minute before cutting into half-inch chunks.

Heat same large non-stick or cast-iron skillet again over high heat for one minute.  Reduce heat to medium, mist skillet with cooking spray and add onion and garlic.  Saute for five minutes or until onion is translucent.  Add tomatoes and cook for another five minutes.  Remove from heat.

In a food processor, roughly puree carrots and onion-tomato mixture or pulse for about two minutes.  Pour sauce into a medium-size pot and heat over medium heat.  Stir in Italian seasoning and basil and season with salt and pepper.  Add chicken and cook for another two minutes before removing from heat.

Divide pasta among four plates or bowls.  Pour one cup chicken-tomato sauce over each portion of pasta.  Garnish with feta and parsley.

Source: The Best of Clean Eating Magazine, page 72.

Tuesday, September 20, 2011

Pumpkin Ice Cream

I mentioned already I've got pumpkin on the brain lately, and today was this nice, warm, beautiful day, so today, I'm calling it a great excuse to show you the latest recipe to get a spin in my new toy: pumpkin ice cream.  I had a lot of options, some incredibly complex, some with alcohol, some that just plain sounded like more work than they'd be worth.  I had leftover canned pumpkin to use up, and a small time constraint to work with, so the simple recipe wins this time.

The last time I made ice cream, I was on the fence (and still am!) about whether it was better before or after it ripened in the freezer.  This one, I'm calling in my verdict.  For pumpkin ice cream, I like it best fresh out of the machine.  It's still good after ripening in the freezer for two hours, but there's something about the texture when it's fresher that suits me better.  Maybe I'll need to get a second opinion?

I've got a few more pumpkin recipes up my sleeve, but I'll wait a bit to make them so I don't go into pumpkin overdose.  Although honestly, I don't know if that's possible. :)  Maybe I'll find a use for the nutella I got in the mail yesterday.  Hmm.

Pumpkin Ice Cream
Makes: 14 1/2-cup servings, approximately

2 large eggs
3/4 cup sugar
2 cups heavy (whipping/35%) cream
1 cup milk
1 cup unsweetened canned pumpkin
1 tsp nutmeg
1 tsp cinnamon


In the base of an electric stand mixer, whisk the eggs until light and fluffy, about 1 minute.  Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and the milk and whisk to blend. 

Pour about 1 cup of the cream base into another bowl, add the pumpkin, nutmeg, cinnamon and stir until blended.  
Return the pumpkin mixture to the remaining cream base and blend.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

 Just added in the machine...
... half-way done...
 Finished! Look how much it expanded!
Yum!  Ready for ripening... or just eating straight away :)

Source: Annie's Eats.

Sunday, September 18, 2011

Pumpkin Cream Cheese Muffins

It's starting to get colder, and it's got me thinking about fall... fall means lots of great things: Halloween (my favourite day all year besides my birthday), Thanksgiving, corn mazes & hay rides (Saunders Farm is close by), great weather for long walks (like the 1/2 marathon 9-Run-Run I'm training for), beautiful hikes in Gatineau park to see the turning leaves, and of course, great food!  Look anywhere lately and the stores are full of pumpkins, everywhere!  Now, since there's still six weeks before Halloween, I haven't bought my pumpkin yet, let alone carved it.  But, now pumpkin's on my brain, so I started looking up recipes.

I planned to make one this weekend, and wait for another weekend closer to the real beginning of fall to do another one.  I started looking and found an easy one for pumpkin ice cream, to make use of my new toy.  I found another good one to repeat for pumpkin ginger nut muffins, and while searching through my bookmarks and favourites, I found a classic: pumpkin cream cheese muffins.  I was going to wait.  I was!  It's too much all at once, right?  But then my friend Helen made some, and well, I had to have one!  And you can't have just one, can you?  So I spent this whole afternoon in a warm, pumpkin-spicy kitchen and I'm loving every minute of it!

Just to throw a wrench in the plans I had for this weekend, here are my muffins, slightly adapted based on the ingredients I had on hand.  The windows can wait to be washed... what's another week? These muffins are worth it.  Plus, they freeze really well so I can stick one batch in my freezer for later on in the winter when I need a little luxury to reheat for an afternoon snack.

Pumpkin Cream Cheese Muffins
Makes: 24 muffins

Filling Ingredients:
8 oz (one package) cream cheese
1 cup icing/powdered sugar

Muffin Ingredients:
3 cups whole-wheat flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tbsp pumpkin pie spice
1 tsp sea salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree (canned or fresh, I used canned)
1 1/4 cups vegetable oil

Topping Ingredients:
1/2 cup sugar
5 tbsp whole-wheat flour
1 1/2 tsp cinnamon
4 tbsp cold unsalted butter


For the filling:
Combine the cream cheese and icing sugar in a medium bowl and mix well until blended and smooth.
Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

For the muffins:
Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, sea salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

For the topping:
Combine the sugar, flour and cinnamon in a small bowl.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving (because the cream cheese filling gets very hot!)

Source: Adapted from Annie's Eats.

Note added September 27th: 
Two things to add: 
  • First, I have to freeze these to preserve them because I can't possibly eat them all before they'd spoil. Because of this, I've learned they taste even better after a freeze in a ziplock bag and a thaw on the counter.
  • Second, I took one in to a new friend today, for a treat, and was told they're so good they're "almost orgasmic".  How's that for a compliment ?! :)

Thursday, September 15, 2011

Lil' Cheddar Meat Loaves

I don't really know why, but for the last month or so, there's been a lot of talk in my circles about high school, and how things were way back when... In August, it was ten years since I moved away from home and started living on my own to go to my post-secondary studies.  It's got me thinking nostalgically, remembering the things I used to enjoy in high school: the music, the people, the food.  It's surprising how many things you forget, and it hasn't been that long, relatively.

I remembered at one point that my graduating class had chosen to do a cookbook as its fundraiser for the grad party.  And, sure enough, I have one copy left!  So, it seemed fitting that I'd make one of the recipes I'd enjoyed way back when.  This one's a recipe that truly feels like home.  It's one donated to the cookbook project by my 10th grade typing teacher, Mrs. Barbara Harris.

In true small-town style, this recipe is chock-full of cheese and ketchup.  As my dad says, "More cheese! Less healthy!"  Gotta love it!

Mrs. Harris' Lil' Cheddar Meat Loaves
Makes: 8 loaves

Loaf Ingredients:
1 egg
1 cup shredded cheddar cheese
1/2 cup chopped onion
1 lb. lean ground beef
3/4 cup milk
1/2 cup quick-cooking oats
1 tsp salt

Sauce Ingredients:
1/2 cup packed brown sugar
2/3 cup ketchup
1 1/2 tsp prepared mustard

 Preheat oven to 350 F.

In a large bowl, beat the egg and milk.  Stir in cheese, oats, onion, and salt.  Add in the beef and mix well.  Shape into 8 loaves and place into a greased 13x9x2-inch baking dish.

Combine ketchup, sugar, and mustard in a small bowl.  Spoon it over the loaves.

Bake uncovered for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160F.

Source: Pontiac High School's Class of 2001 Cookbook, page 49.

Monday, September 12, 2011

High Energy Bars

I'm dusted.  Pooped! Exhausted :(  I had a busy week, a busy weekend, and the week coming up isn't any lighter.  So, what's a girl to do?  My answer, is bake!  Surprised? I think not ;)  Best part, it only takes 10 or 15 minutes to make them, so they fit into my schedule tonight.

I found these when I was flipping through magazines on the cardio machine at the gym.  They're natural, preservative-free energy bars.  I love that! It's natural energy without all the added junk.  Plus, if I make 'em my pre-gym or post-gym snack, on a hard-workout day, they're like freebies.

I'm a little in love with the versatility of the recipe too -- I had to tweak it a bit because I was out of some of the ingredients -- so mine's half almond butter and half peanut butter, instead of all peanut butter, and it's half almonds and half dates because that's what I had on hand.  It's still sticky, gooey, delicious :)

High Energy Bars
Makes: 16 servings

1 cup natural peanut butter (salt-free, sugar-free)
1 cup honey
1 cup old-fashioned oatmeal (uncooked rolled oats)
1 cup chopped dried apricots
1/2 cup chopped walnuts
1/2 cup chopped almonds

Combine peanut butter and honey in a large saucepan and melt over low heat until runny.
 Peanut butter and honey, before melting / dried ingredients before mixing

Mix in all dried ingredients, stirring until everything is well coated.

Line a 9x9-inch pan with waxed paper.  Press mixture into the pan and let cool.

Cut into 16 bars.

Source: Oxygen Magazine, Spring 2009
(For the record, I work out, but I'll never be that hardcore!)

Sunday, September 11, 2011

Spinach, Chicken & Mushroom Dinner Crepes

I decided to try something that'd stretch my skills a little out of my comfort zone.  I've never made crepes before.  Well, not "real" ones, and not successfully :)  So when I found this recipe, I had my hesitations... I honestly expected to try it, make one ugly-looking supper, eat it, and not post it.  It was going to be one of those recipes I make and never admit to, haha.  But, surprisingly, aside from the first crepe looking bad, as the first one usually does, they were easy to make, worked well, and tasted really good!  I'm not even really a fan of wine, but I wouldn't leave it out, it really makes a difference here!  Besides, I had leftovers from the Beef Stroganoff.

For whatever reason, I only got seven crepes, not the intended 8.  So I baked the filling separately, and ate it as if there were a crepe there.  Mysteries of cooking, I guess.

Spinach, Chicken & Mushroom Dinner Crepes

Makes: 4 servings (2 crepes each)
Note: this recipe takes a lot of time, so it's probably not a good week-night meal.

 1 large egg
2 large egg whites
3/4 cup whole-wheat pastry flour
1 cup low-fat milk
olive oil cooking spray
1 cup chopped onions
4 oz mushrooms, sliced
10 oz boneless, skinless chicken breast, chopped (about 2 cups)
2 tbsp dry white wine
4 cups spinach
1 tsp dried terragon
3 oz soft goat cheese (or Neufchatel)
1 oz low-fat Swiss cheese, finely shredded
2 medium Roma tomatoes, chopped

Prepare crepes:
In a blender, combine egg and whites, flour, and milk.  Process until well mixed, then chill for one hour in the freezer.  Put blender jar back on base and pulse to remix batter.  Make certain to get all frozen pieces!
Heat an 8-inch non-stick frying pan over medium-high heat.  Spray with cooking spray.  Add a quarter cup batter per crepe, swirl to spread batter, and cook until set, about 2 minutes.  Run a spatula around the edge and flip, cooking for just a few seconds.  Invert pan over a cutting board and allow crepe to cool.  Repeat for 8 crepes.

Preheat oven to 375F.

Prepare filling:
Mist a skillet with cooking spray and saute onions over medium heat.  When onions start to brown (about 5 minutes), add mushrooms and chicken and stir.  Over medium-high heat, sear chicken undisturbed for a few minutes.  Once browned, stir occasionally until chicken is cooked through and mushrooms are tender, about 5 minutes.

Add wine and cook, stirring, until wine is reduced by half.

Add spinach and tarragon and stir, turning leaves until they are wilted and bright green.
Move contents of pan to one side and add goat cheese to other side.  Mash cheese with your spatula to melt, then stir into chicken mixture.  Remove skillet from heat and allow mixture to cool slightly.

Assemble crepes:
Measure 1/4 cup portions of chicken mixture into the center of each crepe, then roll up and place on a baking pan or cassarole.  Top with Swiss cheese, dividing evenly, and bake for 20 minutes.
Before and after baking.

Garnish with tomatoes and serve.

Source: Best of Clean Eating Magazine, page 121.

Thursday, September 8, 2011

Beef Stroganoff Casserole

Tonight's going to fly by... I've got a lot planned! But, one thing I'm squeaking in is a quick peek at tonight's dinner: Beef Stroganoff Casserole.  This is a comfort-food recipe of mine, that always makes me feel better.  I'm making it as a way of sending comfort to someone I know needs it today.

Beef Stroganoff Casserole

Makes: 6 servings

1 pound ground beef
1/4 tsp salt
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Preheat oven to 350F.  Spray 13x9-inch baking dish with cooking spray and set aside.

Brown beef in skillet with salt and pepper over medium-high heat until no longer pink, then set aside in a bowl.

Heat oil in same skillet, and add onion, garlic, and mushrooms; cook and stir for 2 minutes.

Reduce heat to medium-low, add wine, and let simmer for 3 minutes.

Remove skillet from heat and add in sour cream, soup, and mustard, mixing until well combined.

Add beef to skillet and mix in well.

 Place noodles in baking dish, pour sauce mixture over, and mix to combine until noodles are well coated.

Bake in 350F oven for 30 minutes or until heated through.

Source: Favorite Brand Name "100 Best Hamburger Recipes", page 26.

Monday, September 5, 2011

Whole-Wheat Pizza Dough

Today's the end of my extended long weekend.  It's been a busy one!  I really needed the extra day off to fit it all in!  Today alone has been a whirl-wind, including two separate visits with friends, and walking my very first 1/2 marathon distance!  So, to 'celebrate' a bit for that, and the end of my fun weekend, I'm making myself pizza.

To start, I'm making the dough.  It's a recipe I've made three batches of before, so it's starting to get to be habit now.  I was intimidated by the idea of kneading it at first, but I feel I'm progressively getting better, and the dough is turning out less and less tough, so my skills must be getting better.

The recipe itself recommends dividing the dough into two balls to provide two pizzas for a typical family.  Since I'm only me, I divide the dough into six personal pizzas and go with that.  I've adjusted the baking time accordingly, and it seems to be working well.  I get to use my pizza stone to boot, so I'm a happy camper.

Whole-Wheat Pizza Dough

Makes: 2 1-lb dough balls, or six mini dough balls.

1 Tbsp honey
1 cup less 1 1/2 Tbsp lukewarm water, divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten (try: Bob's Red Mill)
1 tsp sea salt
3 Tbsp olive oil, divided

In a large bowl, mix together the honey and 1/3 cup water.  Sprinkle in the yeast and let it sit for 10 minutes UNDISTURBED (don't stir or move the bowl) until the yeast is foamy.  If it doesn't foam, the yeast is dead and you'll need to start over with all new ingredients.

While yeast is proofing (foaming up), mix together two cups of flour, the wheat gluten, and salt in another large bowl.  Once the yeast has foamed, add the remaining water and 2 Tbsp of oil to the yeast mixture, then pour in flour mixture and gently fold until just combined.  The mixture will be a very wet dough ball.

Coat a third bowl with the remaining olive oil, and transfer the dough to the bowl, turning it just enough to coat the ball with oil.  Cover the bowl with plastic wrap and allow the dough to sit aside at room temperature for one hour to rise.  The dough will be very soft and sticky.
 Dough before and after rising for one hour.

Lightly dust the counter with some of the remaining flour and knead dough ball for one minute.  Transfer ball back to bowl, cover with plastic wrap, and allow it to sit again for 30 minutes to rise.
 Dough before and after kneading and rising for 30 minutes.

Transfer dough ball back to the counter and knead again for 30 seconds.  Divide the dough to form two balls.  Lightly knead each for about 30 seconds and reform into balls.  Dough is now ready for use or to freeze.  To store, wrap each ball individually in plastic wrap.  Dough can be kept in the fridge for 24 hours, or frozen for up to one month.
 Bagged and ready for the freezer, minus tonight's supper!

To use from the fridge:  remove dough from fridge and let it warm up to room temperature about 10 minutes before forming pizza crust.

To use from freezer:  transfer dough from freezer to fridge and let it defrost overnight before following the use from the fridge steps above.

Source:  Best of Clean Eating Magazine.

Thursday, September 1, 2011

Chocolate Peanut Butter Ice Cream

With a little help from a muse, I decided the first batch of ice cream I'd make with my new ice cream maker would be chocolate.  But not just any chocolate, chocolate peanut butter!  Because really, around me, everything's better with peanut butter :)

So I looked through my books, and googled around... I had a lot of sources, a lot of options, and a lot of ingredients to skim through, but I finally decided to settle for the expert.  The first recipe I'm using for my ice cream maker is one (only slightly adapted) from The Perfect Scoop.

It's a little different from previous recipes I've made, mainly because you have to heat the ingredients first, then cool them completely, before putting them through the machine.  It's so hard to wait!

I made a half-batch because it's just for me, and I knew I'd have trouble rationing my ice cream intake once this gem was ready!  Enjoy :)

Chocolate Peanut Butter Ice Cream
(with peanut butter patties)

Makes: ... Several smaller servings, or one cure for a bad day.

Ice Cream Ingredients:
2 cups Half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup Sucanat
Pinch of sea salt
½ cup smooth peanut butter

Ice Cream Directions:
Whisk together the half-and-half, cocoa powder, Sucanat, and sea salt in a saucepan.  Heat the mixture, whisking frequently, until it starts to foam up into a full, rolling boil.

Remove from the heat and quickly whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, (stirring it every fifteen minutes or so speeds this up... takes about 2 hours in the fridge.)

Then freeze it in your ice cream maker according to the manufacturer’s instructions. (Mine needs to be turned on first, before adding the ice cream.

Peanut Butter Patty Ingredients:

6 tbsp smooth peanut butter
2 tbsp powdered sugar

Peanut Butter Patty Directions:
Mix together the peanut butter and sugar in a small bowl.  Line a dinner plate with plastic wrap.  Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate.  Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine. (You can really see in the picture that cutting the recipe down results in a very small yield, but it's enough for me ... for now!)

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month. (This is only in theory... everybody knows peanut butter doesn't survive long at my place!)

Thanks, Muse.  This is one for the success files!