To celebrate Barefeet In The Kitchen's 2nd anniversary, I'm excited to be giving away one of my favorite and most frequently used kitchen products. Have you heard of Boos Blocks? I'm giving away a HUGE 24"x18" Cherry RA-Board 2 1/4" Thick-Reversible Cutting Board.
This cutting board has been on my dream/wish list for as long as I can remember. It is a heavy weight (no joke, 30 lbs!) cutting board that will last for years to come. The great people at John Boos & Co let me chose my favorite Boos Block to give away AND they sent me one to keep as well. I love my new Boos Block even more than I thought I would!
This cutting board has been on my dream/wish list for as long as I can remember. It is a heavy weight (no joke, 30 lbs!) cutting board that will last for years to come. The great people at John Boos & Co let me chose my favorite Boos Block to give away AND they sent me one to keep as well. I love my new Boos Block even more than I thought I would!
Included in this giveaway is Boos Board Cream with Beeswax and Mineral Oil to properly care for your Boos Block and keep it in perfect condition. Check out this video for a quick demo of how to care for Boos Blocks. Enter to win below and GOOD LUCK!
Vanilla Bean Salted Caramel Sauce + Brownie Chunks + Creamy Vanilla Bean Ice Cream = an AWESOME way to celebrate two years of recipes here at Barefeet In The Kitchen. What might be my favorite part of this recipe is that it took about 2 minutes to put together! I used a couple of leftover gluten free brownies for this recipe, but these traditional brownies would be great in this as well.
Caramel Swirl Brownie Chunk Ice Cream
Yield: about 4 cups
(printable recipe)
2 cups whole milk
14 ounce can of sweetened condensed milk, about 1 cup
3 vanilla beans, scraped or 1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1 cup caramel sauce, room temperature
1 1/2 cups chopped brownie chunks, about 3 brownies *
Whisk together both milks, the vanilla and the salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. When the mixture is thick and spoonable, add in half of the caramel and all of the brownie chunks. Stir gently to combine. Pour into a freezer safe container and drizzle the remaining caramel across the top. Use a knife to swirl it into the ice cream and then freeze until firm. I froze mine for about 4 hours before serving. If you freeze it overnight, let it rest at room temperature for 5-10 minutes prior to scooping. Enjoy!
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ONE YEAR AGO TODAY: First Year Favorites
TWO YEARS AGO TODAY: Italian Vegetable Soup
Use the Rafflecopter Widget to enter below. Giveaway open to US and Canada residents. Entries will be accepted until May 19th 11:59pm EST. Winner will be announced Monday morning. GOOD LUCK!
a Rafflecopter giveaway
Disclosure: I have received compensation for my participation in this giveaway. All thoughts and opinions are 100% my own. What isn't to LOVE about Boos Blocks?!
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