Bison and BBQ and Pulled Pork Nachos are perfect after a day of shopping and running errands. This hearty meal of Bison and BBQ Pulled Pork Nachos are a quick and easy meal to pull together.
I wanted to do at least one more frozen treat as a part of #IceCreamForOXO. This is only the second time I’ve made frozen yogurt and with all the decadent offerings I’ve been serving up, this was timely in more ways than one. I’ll explain more about that soon. As per the name of the blog where I found the recipe, this is intensely flavored. I wanted it to go to the depths of coffee and chocolate and it did. This is not yogurt pretending to be or wanting to be ice cream. The tanginess from the yogurt will let you know that right away.
For the cocoa I used Hershey’s Dark along with Callebut dark chocolate chips. Two other out of this world, make your taste buds stand up and notice ingredients were the brown sugar and espresso. These were gifts from our daughter in law Rupal. On her recent visit back home to Tanzania she brought back coffee and brown sugar. Let me start with the brown sugar. The molasses in it is deep and mellow at the same time. Also, it’s the first brown sugar that I’ve used that has to be refrigerated. We’ve become accustomed to Tanzanian coffee but this was the first espresso blend we’ve had. Talk about an eye opener. Oh my gosh it is strong! Thanks again Rupal!
I’ve found that frozen yogurt freezes harder than ice cream so letting it set out for a few minutes before serving is a good idea. Yes you can soften it in the microwave. However, there’s a fine line between soft enough to scoop and now you have a shake.
After mixing the milk, sugar, cocoa powder, and espresso the sugar had not dissolved completely. I transferred the mixture to a warm saucepan and stirred until all the sugar crystals had dissolved. I let the mixture cool to room temperature before combining it with the remaining ingredients.
Also, with my KitchenAid ice cream maker it starts to sound clunky and no longer churns smoothly. That’s when I know it’s time to toss in the add ins. Approximately one minute of churning is needed. An alternative way is to fold in your mix ins with a large spatula. This is the optimum way for berries and other soft add ins.
- ½ cup milk
- ½ cup brown sugar
- 1 heaping TBS dark cocoa
- 2 shots of espresso
- 2 cups plain yogurt
- ¾ cup heavy cream
- 2 TBS vanilla
- 1 cup dark chocolate chips
- Mix the milk, sugar, cocoa powder, and espresso in a medium bowl.
- Stir in yogurt, heavy cream, and coffee extract; continue to mix until well combined.
- Pour the mixture into the ice cream maker and churn for 20-30 minutes.
- Mix ins can be added to your frozen yogurt or ice cream right before it's finished.
- Transfer the ice cream to an airtight container and freeze until it reaches desired consistency.
On the third day of cherry love I bring to you, Cherry Panini’s. Not just any old Cherry Panini, you know me better than that. These are tiny which means you won’t feel too much guilt eating more than one. Then again maybe you will, allow me to explain. Start with Italian bread. So far so good. On one slice, spread some Philadelphia Dark Chocolate Cream Cheese Spread. Now ye old guilt meter is starting to twitch. Top with sliced cherries, the meter is stabilizing. Give the other slice of bread a generous spread of Biscoff, and the guilt meter is through the roof! You’re all in now so once you place the Biscoffy side on top of the cherries you might as well butter the outside slices. Holy Cow!!!!
Make sure the Panini press is nice and hot, or you can use a skillet. At this point you just want some type of vessel hot and ready on the stove that can get these bad boys done.
When they have browned on both sides wait as long as you can before biting into all that ooey gooey melty cherry goodness. Once you wolf down – daintily eat that first one, then you can lightly dust the others with powdered sugar.
You’re welcome, I love you too.
Check out the Cherry Madness at the other participating blogs:
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
Blush and Jelly
Food in Jars
Seaweed and Sassafras
Crunchy Creamy Sweet
Taste Love and Nourish
Mrs. Regueiro’s Plate
Maede for You
52 Kitchen Adventures
Confessions of a Bright Eyed Baker
Me and My Pink Mixer
Disclaimer: OXO and the Northwest Cherry Growers provided produce and products for this post. Opinions are my own.
Thanks to all of you that participated in my first giveaway. The winner who was chosen by Random.org is commenter #30 Jill from Dulce Dough, Congratulations Jill!
Jill will receive a Be a Good Cookie Spatula and a set of Wilton Christmas Cookie Cutters. Even though the giveaway has ended I urge you all to continue to support Oxo in their mission to raise funds for Pediatric Cancer research.
I appreciate you letting me know about your upcoming baking projects, the likes on Facebook, at for following me on Twitter. Your support brightens my day.
OXO is on a mission. Their mission is to help fund pediatric cancer research.
By the way, the official pronunciation is “Ox-Oh.” Typically most of us don’t associate cancer with kids, but regrettably this dreaded disease affects more children than we realize. Research dollars are desperately needed to reduce the mortality rate of pediatric cancer and save precious lives. Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) inspired by their 2-year old son’s battle with cancer. It provides inspiration, ideas and support for people everywhere to help fight pediatric cancer – through the simple concept of local bake sales.
As part of Oxo’s blogger outreach program I’ve received a “be a good cookie spatula” along with information about how to get involved with the movement to find a cure for pediatric cancer. Oxo was also generous enough to provide me with an additional spatula to share as a giveaway. I’m also including a set of Wilton Christmas Cookie Cutters to provide a little extra motivation to bake the perfect batch of cookies. Please go to Cookies for Cancer to send a virtual cookie to help spread the word.
Here’s the first round of cookies that I’ve baked for the holidays. My granddaughter thinks these are the best in the world! 10 dozen down and 10 dozen more to go. Happy Baking!
To enter, leave a comment about what your next baking project.
For additional entries, all separate comments.
1. Like me on Facebook – and comment here telling me that you have.
2. Follow me on Twitter– and comment here telling me that you have.
3. Subscribe to Sweet Sensations – and comment here telling me that you have
The giveaway is open to US residents only and closes at midnight on December 10th. The winner will be announced on December 11th.