Ole Man Winter did one heckuva number dumping about 2 feet of snow, and it came down quickly! It took Sid a lot longer to get the road open (blower chain broke) than we thought, but with a lot of patience and persistence, he finally got ‘er done!
Dad fed the deer and turkeys some corn and we ran down to meet him! We don’t mind staying in when we need to, but it’s also nice to get out.
Even winter on Four Mile Ridge is just so beautiful.
There we are . . . right under that windmill!
That’s Mt. Storm, WV over there in the distance.
Pea Ridge – Red barns are the best.
Snow goatees (I’m mean the cows have snow goatees – I know they’re cows, dangit).
JT wanted to make her Daddy a German Chocolate birthday cake for his birthday, in April, but we persuaded her to help with buttermilk biscuits instead. Joss expanded my mini-mess into a mega-mess, but she had fun for about an hour and her biscuits turned out great! She is some kid!
Dusted with flour and a dollop of blue eye shadow. My girl.
And so it is.
I’m swearing off kitchen gadgets because my kitchen is small and I am totally out of space, but I’m glad I got the Kitchenaid Ice Cream Maker (linked) before I ended my collection. LOL!
Put the Kitchenaid ice cream attachment bowl in the freezer the day before you want to use it. Shove it all the way in the back so it gets really cold. My first attempt ended up with wasted ingredients because my bowl wasn’t cold enough. The manual says freeze it for at least 15 hours.
And so, I had to eat this bowl of peanut butter ice cream with dark chocolate fudge sauce and heart sprinkles at 9 am after I took the pictures. I hope you all appreciate the sacrifices I make. 😀
This recipe is based on the Peanut Butter Cup Ice Cream recipe from Sally’s Candy Addiction (linked!)
Perfect for a #snowday, or any day. So good it is just ridiculous.
The perfect flavor combination, chocolate and peanut butter. Perfect for a snow day or any day.
- 2 large eggs
- 2/3 cup of sugar
- 1 cup of whole milk
- 2 cups of heavy cream
- 1/2 cup creamy peanut butter
- 1 tsp vanilla
- Hot Fudge Sauce
- 1 - 14 oz can of sweetened condensed milk
- 4 oz (1/2 bar) Baker's Unsweetened Baking Chocolate
- 1 tsp vanilla
- 2 Tbsp butter
- up to 1/4 cup heavy whipping cream
- 1/8 tsp salt
- Beat the eggs in the regular mixing bowl until light and fluffy, about 1 minute.
- Whisk in the sugar until combined, then whisk in the milk and cream.
- Remove 1 cup of the mixture and pour into a medium-sized mixing bowl, add the peanut butter and whisk until combined.
- Add the peanut butter mixture to the other ingredients and stir.
- Attach the frozen ice cream bowl to the mixer with the dasher (beater) already down inside the bowl. Add the little attachment piece to the top and lift the bowl. The attachment piece and the dasher should meet like puzzle pieces.
- START the mixer on stir, then pour in the ice cream. Sometimes the ice cream can freeze immediately, solidify and break the attachment, so always make sure it's in motion before adding the ice cream.
- Churn for about 15 minutes on medium speed, until the ice cream is a thick soft serve, then pour into a covered container and place in the freezer. Or eat as soft serve.
- To make the Dark Chocolate Fudge Sauce, open a can of sweetened condensed milk and pour into a small saucepan. Add the chopped Unsweetened Baker's Chocolate and melt. Add the salt
- Add the vanilla and the 2 Tbsp of butter. The mixture will begin to thicken.
- Add heavy whipping cream, one Tbsp at a time, until the Fudge Sauce reaches a pourable consistency.
- Refrigerate after use. Reheat in the microwave on very short intervals.