Magazine Submissions plus Peanut Butter Cup Ice Cream and a $100 Visa Gift Card Giveaway

It snuck up on me and I’ll take that as a good sign.

Unlike the date of a one of my weight loss weigh-ins or a dreaded college exam, it wasn’t an occasion where I’ve been ticking off the days. And that’s good. That means I enjoy what I’m doing, creating a space on the web to showcase a subject I love, FOOD, and celebrating some incredibly talented bloggers who do the same. And I have you, my readers, to thank for that.

So light up the sparklers, I’ve passed the milestone and am happily celebrating my one year blogoversary.

I started Foodie Crush the blog as a way to create awareness for my dream of creating an online magazine featuring food bloggers, their recipes and personalities. Along the way I’ve made some incredible online-that-turned-into-real-life relationships, created some fun new projects and connected with wonderful readers.

I launched Foodie Crush magazine last December and thanks to so many of you I’m publishing another issue that will continue to feature inspiring recipes and food blogging personalities. I’m happy to announce the next issue of Foodie Crush will be the Summer 2012 issue will be ready for summertime cooking this July.

Like last issue, I’ve created a space within the magazine to feature your submissions, your recipes and your photography. This issue’s theme is cold, frosty and perfect to chill out with this summer: Cool Treats to Beat the Heat.

The article will be a round-up of our favorite frozen treat recipes submitted by you and your imagination. Whether youâ€™re a seasoned blogger or a novice newbie, if you have a great recipe and a pretty picture we want to see what youâ€™ve got. Selected recipes will be featured in the Cool Treats story.

How to submit:

E-mail the following in one e-mail to [email protected]Â with MAGAZINE SUBMISSION in the subject line

E-mail me your frozen treat recipe
E-mail me up to three versions of the photograph at 300 dpi or the highest possible resolution photo saved as a .jpg. Vertical orientation of your photo is preferred. Please .ZIP your files for best delivery methods.
E-mail me a photo of yourself in the high res form listed aboveâ€”one that youâ€™ll be happy to have the food loving masses ogle over (same style that you would use for a profile photo)

Submitting a recipe does not guarantee being featured in the article. All submissions will be reviewed and selections will be made based on the quality of recipe, number of recipes submitted within categories and quality of photography. Submissions will be accepted via e-mail only and must be a recipe that you, the submitter, have created and/or adapted with appropriate accredidations. Recipes can be previously published but original recipes are preferred. NO SWIPED RECIPES OR IMAGERY ALLOWED! We want to celebrate your creativity, so letâ€™s see it!

Submissions end June 1, 2012.

My idea of a sweet frozen treat is my new favorite riff on Blue Bunny brand Peanut Butter Panic ice cream. I’m not usually a big peanut butter gal, but when my nephews turned me onto this flavor I swooped in fast double fisting it with two scoops.

Then Smudge got an ice cream maker for Christmas and this was the first recipe my husband made from the Cuisinart recipe book that came with the frosty bit of heaven maker. Heaven in a cup. That’s all.

5 from 1 vote

Peanut Butter Cup Ice Cream

Ingredients

1 cup creamy peanut butter not natural, I used Jif
2/3 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup coarsely chopped chocolate peanut butter cup candies about 15
1/4 cup butterscotch caramel topping

Instructions

In a medium mixing bowl combine the peanut butter and sugar and mix with hand mixer set to low until smooth. Add milk and mix on low until sugar dissolves, about 1 to 2 minutes. Stir in heavy cream and vanilla, cover and refrigerate for 1 to 2 hours or overnight.
Freeze milk mixture according to mixer directions (my mixer calls for 15 to 20 minutes to thicken.) Add chopped candy Â and butterscotch caramel topping and mix for 1 to 2 minutes or stir in by hand. The ice cream will be soft and creamy. Transfer to an airtight container and freeze for 2 hours for a firmer consistency. Allow to thaw 15 minutes before savoring every luscious bite.

Notes

from Cuisinart Recipe Booklet

And now for the giveaway…

THIS GIVEAWAY IS NOW CLOSED **** To celebrate my one year blogoversary I’m giving away one large and one small Dauville Aqua-Brushed Nesting Bowls from Harabu House valued at $50. Simple with a touch of retro, these handmade white porcelain with aqua-glazed interior bowls will fit into any kitchen and happily grace any table. And to help fill them the winner will also receive a $100 Visa Gift Card to spend as they see fit.

Select from the following ways to enter:

a) Leave a comment in this post sharing what your favorite frozen summertime treat is

b) Subscribe to Foodie Crush via e-mailÂ and leave a comment that you have below

c) Share this giveaway on your Facebook page tagging Foodie CrushÂ and leave a comment that you have below

d) Follow Foodie Crush on Twitter and leave a comment with your twitter username in the comments below

THIS GIVEAWAY IS NOW CLOSED **** Giveaway is open until Sunday, May 5, 2012 at 11:59 MST. Please provide a valid email address with your comment(s). This giveaway is open to US residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. Winner will have 48 hours to get back to me, otherwise a new winner will be selected.

The Harabu House Bowl giveaway is sponsored by Harabu House. I did not receive compensation or product for myself, only product to give something special back to my readers and all opinions are my own. Â

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, FacebookÂ and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

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