Chocolate-Hazelnut Gelato on the Food Network

   This is so simple! I'm using raw sliced almonds instead of hazelnuts AND those are about to lay in the oven for a few minutes!
 We are now waiting for the ingredience to chill    : -   )  !!!!
The ice-cream maker is prepped and ready to go!! After I whip up some home-made mac n' cheese.. the Gelato should be ready! ((pictures will come later)) I hope our friends and family can enjoy the recipes I post. I know our family does <3

  Love,
Jessica Shenk
  p.s. best moments ahead: .. Baking cinnamon and raisin bread with my husband <3 <3!!




UPDATE:
  Gelato... DELICIOUS!! Using toasted sliced almonds in the mix was the best idea.. it gives the Gelato an almost peanut butter taste.. it has just the right amount of chocolate for a savory cold snack!! I can't wait to make this again! 
  Cinnamon Raisin Bread: SOOO GOOD!! Just had a slice with some butter spread.. SIMPLY DELICIOUS! Though I was a little exhausted my husband still packed the bread with a punch of goodness! Tomorrow I'll be making white bread.. I'm getting tired of shopping for factory made bread .. the girls will have to make due with our homemade loaves. Super excited again for tomorrow.. I have left over whipping cream so I'm going to make up some whip topping.. now I need to figure out what to place the lovely delightful cream upon!?  Pictures to come.. I hope! 
 Praying this quick update brings joy and peace to our family and friends <3 
Love always,
Jessi Shenk 

Chocolate-Hazelnut Gelato on the Food Network   <-clicking on the link with provide the ice-cream recipe!

Here is the Cinnamon Raisin Bread recipe! 

Ingredients 

• 1/2 (.25 ounce) package active dry yeast
• 2 tablespoons warm water (105 degrees to 115 degrees)
• 1 cup warm milk (110 to 115 degrees F)
• 2 tablespoons and 2 teaspoons sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2-3/4 cups and 2 tablespoons all-purpose flour
• 1 cup raisins
• 1-1/2 teaspoons ground cinnamon
• 1/4 cup sugar
• 1-1/2 teaspoons water
• GLAZE:
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons milk

In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over loaves.