WhipperBerry Creative Team

Mint Chocolate Chip Ice Cream Recipe

5 · Jul 9, 2013 · 7 Comments

Mint Chocolate Chip Ice Cream Recipe // It is great to be back here at Whipperberry! Let’s talk about one of my favorite summer treats… Ice cream! It gets pretty warm here in Utah. As the temperatures rise, my mind gets busy trying to think of fun and new flavors of ice cream to make. I always end up back at the old standby of chocolate chip. This time I wanted to get a little crazy and add a little somthin’ extra!

Now, you might be surprised to learn that I DO NOT own an ice cream maker! *GASP!* So how is it that I made this amazingly fluffy and delicious looking treat? Easy! I combined two basic ingredients, added in my mixers and froze away. You can see the tutorial for the basic two ingredient ice cream here.

Here is what you will need: 2 cups of heavy whipping cream 1 (14 oz) can sweetened condensed milk 1 cup chocolate chunks 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract Now, let’s get started! In a small bowl mix together the condensed milk, chocolate chunks, and extracts. Set aside. Whisk your heavy cream in the bowl of an electric mixer until soft peaks form. Gently fold your whipped cream into your condensed milk mixture. Pour this into an airtight container and transfer to your freezer. Allow to freeze 6 hours, or overnight.

I like to chop my chocolate chunks a bit to make them a little smaller, but that’s just personal preference.

The best thing about this recipe is how adaptable it is! Don’t like mint or chocolate chips? No problem! Switch them out for cherries or cheesecake. Or stick with plain ol’ vanilla. The possibilities are endless! Hop over to my site and check out a few of the fun flavors I’ve made!

cake batter ice cream // july bbq // parmesan fries

DIY Polka Dot Denim

0 · Jun 25, 2013 · 7 Comments

DIY Polka Dot Denim Jeans // Here is our last Creative Team post for this month. I'm thrilled to introduce Haley from Life is Sweet! Haley has been a long time WhipperBerry friend from back when WhipperBerry was the new kid on the block. She has always been so supportive and a wonderful friend. Haley may not know this but she is a real example to me… She is such a wonderful mother and a positive example that has a gift for lifting others and making them feel special. Haley has amazing style and shares fun projects and recipes peppered in a blog about her beautiful family and the lessons she learns in this daily journey we call life & parenthood!

Hello WhipperBerry friends! I'm still on cloud 9 to be able to share here with the rest of the lovely ladies on the WhipperBerry Creative Team…thank you Heather! Today I'll be sharing a tutorial involving one of my favorite patterns: polka dots. They can be fun and casual, classy and bold. I've seen polka dotted pants here and there for a little while now, and I love them! Recently I found a pair of white denim pants with black polka dots that I couldn't help but gush over, sadly the price tag put a stop to that train rather quick. So I made them happen with a pair of pants I already owned! And they're my new favorite pair of jeans. Do you like polka dots? If so, give this a try!

– Denim (or any kind of pants or skirt really…needs to be washed at least once prior to painting)

– Fabric paint (I love the Tulip brand…can be found at most craft stores and even Walmart)

– Pencil to mark the dots

– Stamp/Eraser of a pencil to stamp the dots (or something that is the right size of dot you're wanting)

– Paper, cut in a diamond-shape for the stencil (mine had a long cross-section of 3 inches, and a short cross-section of 2 inches)

STEP 1:

You'll want to set the diamond stencil on the denim and mark all four corners with small dots. Then move the diamond, matching up one of the sides with two of the dots, and then mark the remaining two corners. And repeat…over and over.

TIP: Do your best to match them up, but don't stress about having them be exactly in alignment. 🙂 That is why I chose to do a diamond as opposed to a square, I think it hides imperfections better.

STEP 2:

Lay your pants on a flat surface. With your eraser (or other tool for painting the dots) dab a small amount of fabric paint and then lightly press it onto denim over your pencil marks. Repeat for each dot.

TIP: You may need to dap/press twice if the dot needs to be darker/more solid, just be sure not to have too much paint on the eraser, you can always mark it again, but you can't make an already-painted mark smaller.

STEP 3:

Let the one side dry (a couple hours should be good, but lightly touch the last dot you painted to be sure the paint isn't wet) and then flip over to mark and paint the other side (Steps 1 and 2). Let fully dry…then have fun wearing them out on the town!

Past posts:

Shabby to Chic DIY Photo Gallery

Roasted Coconut and Almond Hawaiian Pizza

"You Are My Sunshine" Printables

You can also connect with me here:

Instagram // Pinterest

xo,
Haley

Raspberry Watermelon Granita

0 · Jun 19, 2013 · 13 Comments

Raspberry Watermelon Granita // I'm thrilled to have Jenn from Clean & Scentsible, another member of the WhipperBerry creative team here today. She has been a long time contributor to my Friday Flair link party and she always blows me away with her fun idea. I'm so excited to have her on the team

Hello Whipperberry fans! I'm Jenn from Clean and Scentsible and I cannot tell you how excited I am to be contributing to Heather's amazing blog!

To me, summertime is all about simplifying things. We usually only have a few months of nice, warm weather around here so I savor every moment I can get! This raspberry watermelon granita is one of my favorite summertime treats and is so easy to make. It does require a bit of patience while it is freezing but it is well worth it!

Raspberry Watermelon Granita

5 cups cubed seedless watermelon

2 1/2 cups fresh or frozen raspberries

1/2 cup sugar

1 envelope unflavored gelatin {1/4 ounce}

1/2 cup cran-raspberry juice cocktail

Preparation

Puree the watermelon and raspberries in a food processor or blender. Depending on the size of your blender you may need to do this in two batches.

Combine the sugar and gelatin in a small sauce pan and stir over low heat until gelatin dissolves. Stir in juice.

Combine about half of the sugar mixture with the puree. Slowly add the remainder of the mixture to taste depending on how sweet you would like your granita to be. Remember that it will lose a little of the sweetness once frozen.

Pour into a 9 x 9 baking pan, cover with foil, and place in freezer.

Freeze for at least 2-3 hours and then use a fork to scrape along the top layers creating an icy texture. Continue until you start to get close to the less-frozen middle and then place back in the freezer. Repeat this process until it is all scraped. Makes about 10-12 servings.

**NOTE: Don't worry if you won't be around to scrape it every couple of hours. I often just leave it overnight and then scape it in one go – it just requires a little more muscle! If you only need a couple of servings, just scrape what you need and place the rest back in the freezer.

This keeps well in the freezer as long as you keep it covered. The kids love it and it is a refreshing, low calorie treat for those hot days!

****************

Here are a few other summer projects that I have worked on…

Blackberry Cheesecake Pots

Crab Cupcakes

Summer Lemonade Bar

If you have a chance, I would love for you to drop by Clean and Scentsible to say hello! You can also connect with me here:

Facebook / Pinterest / Twitter / Google+ / Instagram

Raspberry and Vanilla Bean Cream Tarts

5 · Jun 12, 2013 · 9 Comments

Raspberry & Vanilla Bean Cream Tarts // I'm thrilled to share with you another member of the WhipperBerry Creative Team today! Jo-Anna has been a long time Friday Flair contributor and I've always been in love with her work. She has fabulous taste and I can't wait to show off all of her amazing talents!

Hello Whipperberry readers!

I'm Jo-Anna from A Pretty Life in the Suburbs, my little corner of the internet, where I share my passion for the home. Everything from recipes to crafts to decorating for the holidays to gardening. I just really love to share ways to make our lives a little more simple and a lot more pretty!

I'm beyond thrilled to be contributing over here today at Whipperberry! I have been reading Heather's blog ever since I discovered this amazing world of blogging. I've always loved her work, so to be able to be a part of the Whipperberry journey, makes me very very happy!

– – – – – – – – – – – – – – – –

I wanted to kick things off by sharing an amazing dessert with you! These Raspberry & Vanilla Bean Cream Tarts are perfect for Father's Day or any summer gathering. There's nothing more summery than fresh berries!

You can make this recipe as 6 mini tarts or one large tart…either way it's a fantastic dessert! There's just something so elegant and charming about tarts, isn't there? And while they may seem daunting to make they're really not.

Don't be afraid of the length of this recipe. They are not hard to make at all, and trust me, they are well worth the effort! Your friends & family will love them. And if raspberries aren't your thing, you can use any kind of fruit you like: blueberries, strawberries, bananas. So simple. So versatile. So delicious.

– – – – – – – – – – – – – – – –

Let's get baking!

Raspberry Tarts with Vanilla Bean Pastry Cream

Please note: It's best to make the tarts in this order: Crust first, then the cream.

Tart Crust:

1 1/4 cup flour

1/3 cup sugar

pinch of salt

1/2 cup butter, cut into chunks

1 egg yolk

6 mini 3 inch tart pans, or 1 large tart pan

Vanilla Bean Pastry Cream:

1/3 cup sugar

2 tbsp cornstarch

4 egg yolks

1 1/3 cups whole milk

1/2 vanilla bean, split down the centre to expose the seeds

1/4 – 1/2 tsp vanilla

Preheat your oven to 400 degrees.

Start with the crust. In a food processor, process the flour, sugar and salt for about 10 seconds.

T hen add the chunks of butter and process until the mixture looks like coarse crumbs.

Add the egg yolk and process again until the egg is thoroughly combined.

If you are making mini tarts (tartlets), separate the mixture into 6 – 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!

If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.

Next, make your pastry cream. Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.

In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.

Pour about half of the milk mixture into the egg mixture, and stir.

Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.

Remove from heat and stir in the vanilla.

Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.

Fruit Topping raspberries icing sugar

Putting the Tarts Together

Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.

Top with fresh raspberries, and a dusting of icing sugar.

Enjoy!

– – – – – – – – – – – – – – – –

Thank you so much for reading today! I do hope you'll try these tarts…you won't be disappointed!

And feel free to come on by and say Hi sometime at A Pretty Life in the Suburbs, or stop in for some Cheesy Quinoa Bites, or Fudge Ice Pops, or come learn how to make a Fresh Herb Wreath! I'd love to have you!

Have a delicious day!

WhipperBerry Creative Team

Raspberry Watermelon Granita

Preparation

Raspberry Tarts with Vanilla Bean Pastry Cream

Tart Crust:

Vanilla Bean Pastry Cream:

Footer