Strawberry Honey Icecream with Roasted Coconut

May 18, 2012 //
4

Summer is almost here which the perfect season for Icecream (actually all seasons are perfect when it comes to icecream)! :)  Seeing that Strawberries are fresh this time of year and I hadn’t made a batch of icecream since last August, I decided to experiment! I knew I wanted honey for the sweetness in this batch of icecream (we attempt to stay away from white sugar plus there is something about the flavor of honey that makes everything taste so much better) and  I also wanted to add a little more depth  to the flavor of the icecream, so I made a custard base and  decided to add toasted coconut to the mix.

My ingredient picture is missing the eggs and Salt… I completely forgot! ;)

Yields: 12 Delightfully delicious AND healthy Peanut Butter Cups

Ingredients

  • 2 pints fresh strawberries hulled and halved
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks lightly beaten
  • 2/3 cup honey
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup toasted coconut
Directions
  1. Preheat oven to 350°.  Place hulled and halved strawberries on parchment lined pan, sprinkle with a pink of salt and roast for 25 minutes. Remove from oven and allow to cool.
  2. Meanwhile prepare the custard. Place eggs, honey, and salt in a medium sized bowl. In a large sauce pan bring heavy cream and milk to a simmer, remove from heat and slowly add 1 cup of cream to the egg mixture whisking constantly until combine. Add remaining cream to egg mixture and pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. Remove from heat and let custard cool. Add vanilla. Cover and refrigerate until thoroughly chilled, at least 2 hour.
  3. Once cooled, transfer the mixture into your icecream maker and churn according to your icecream maker instructions. When the mixture is 2/3 of the way complete add in cooled strawberries and coconut. Once icecream is completely set(churned/frozen :) place in an air tight container and allow to freeze until firm!
  4. ENJOY!

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Categories Dessert, Fresh Fruit, Uncategorized

Peanut Butter Brownie Cupcakes

May 7, 2012 //
0


It is Sunday again, which means I get to make dessert!! (: I had seen Peanut Butter Brownie Cupcakes when browsing pinterest and knew I had to give them a try. The only problem is the recipe called for brownie mix and corn syrup.  So, I decided to take the concept and create my own recipe!
Extremely rich and super chocolatey, definitely a fun and very sweet Sunday dessert!

Yields: 16 cupcakes

Ingredients

Brownie Batter:

  • 3/4 cup butter
  • 1-1/2 cups white sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 tsp instant coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 16 miniature peanut butter cups

Icing:

  • 1/2 c creamy unsweetened All-natural Peanut Butter(or you can use regular creamy peanut butter)
  • 1/4 c butter, softened
  • 2 c powdered sugar, sifted
  • 3 tbsp milk
  • 1/2 tsp pure vanilla
  • 1/8 tsp salt

Ganache:

  • 1/2 cup heavy cream
  • 2 tbsp butter(softened)
  • 1 cup simi-sweet chocolate chips
  • 1/2 tsp instant coffee
  • 1/2 tsp vanilla

Topping:

  • 12-14 miniature peanut butter cups
  1. Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
  2. Prepare brownie batter: Melt butter in sauce. Add remaining brownie ingredients with exception to the peanut butter cups.  Fill each muffin cup up about 1/2 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
    -Bake 15-20 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  3. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Pipe about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
  4. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream and butter until it just comes to a boil.  Place chocolate, espresso, and vanilla in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined.  Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. drizzle the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit(you may not want use all the ganache as I only used about 1/2 of the recipe).
  5. Top each cupcake with a peanut butter cup.
  6. Enjoy!!
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Categories chocolate, Dessert, Uncategorized

Cuccidati | Sicilian Fig Cookies

April 26, 2012 //
6

Cuccidati! The first time I tried an authentic Cuccidati was in a very small yet delicious Mediterranean Cafe nestled deep in New York City. The first bite I was taken!  For the last 1.5 years I have determined myself to make a batch. It just so happens that I had an extra pound of dried figs(dried figs are a staple in my house) so today was the day I decided to experiment!

The taste is very similar to a fig newton in my opinion. The fig filling is sweet and rich and the cookie shell buttery! After searching out a good recipe I ended up combining a few recipes to create the cookie. I decided to use 100% whole wheat for the dough and honey for the filling. Many recipes called for a variety of dried fruit & nuts but I decided to stick with just figs for a basic Sicilian fig cookie! Perhaps I will try a few different fruit combinations next time. (:

Yields: 2-3 dozen cookies

Ingredients

For filling

  • 1lb dried mission figs
  • 1/2 cup orange juice
  • 3/4 cup honey
  • zest of 1 orange
  • 1 tsp vanilla

For pastry dough

  • 4 cups  flour (wheat or white)
  • 3/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon finely grated fresh lemon zest

Directions

Make filling:
Soak figs in orange juice, orange zest, honey, and vanilla. Allow to set covered for 4 hours. Once soaked, puree in food processor. Refrigerate for 3 hours.

Make dough:
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 6 hours.
Form cookies:
Preheat oven to 350°F.
Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
Enjoy!
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Categories Dessert, Uncategorized

Peanut Butter Cups Made Healthy

April 14, 2012 //
7

Who doesn’t love peanut butter and chocolate… together?!  Almost everyone in my family LOVES Reeces Peanut butter cups but they obviously aren’t the healthiest or most ideal food for daily consumption. (:  So, I came up with a home-made reeces peanut butter cup recipe, sweetened with pure maple syrup! Now I can eat them whenever I want without feeling guilty! (;

I debated between honey and maple syrup when I first created this recipe last year. Both are delicious but the grade A maple syrup offered a more neutral flavor and allowed the delicious flavor of the peanut butter to stand out! I made a batch a couple days ago and I am finally getting around to posting the recipe. My family is used to eating unsweetened peanut butter but if you aren’t you may want to add additional maple syrup or perhaps less depending on how much sweetness you prefer… just add syrup  to taste! :)

If you really need a good excuse to make these peanut butter cups,  with the pure maple syrup, peanut butter, and chocolate(darker the better) they are a wonderful source of iron! :D

Yields: 12 Delightfully delicious AND healthy Peanut Butter Cups

Ingredients

  • 12 oz simi sweet chocolate chips or dark chocolate chips (the darker the chocolate the better!)
  • 1 1/2 cup raw peanut butter (unsweetened/unsalted)
  • 1/2 cup pure Grade A maple syrup
  • 1 tsp salt
Directions
  1. Line a standard muffin tin with 12 muffin cups.
  2. Melt 1/2 of the chocolate chips. Using a spoon, drop about 1.5tbs melted chocolate into a cup and line bottom and sides with the chocolate, creating the chocolate cups. Repeat with remaining muffin cups. Once completed, place in freezer for 5-10 minutes.
  3. Meanwhile, Combine Peanut butter, Maple Syrup, and Salt until well combine. Remove chocolate cups from freezer and divide peanut butter filling evenly between 12 muffin cups. Press peanut butter filling with a spoon to flatten. Return the muffin cups to the freezer.
  4. Melt remaining chocolate. Spoon and spread evenly over the tops of each peanut butter cup.
  5. Refrigerate for approximately 1 hour to set.
  6. Enjoy!
Categories chocolate, Dessert, Uncategorized

Home-made Caesar Salad Dressing

March 26, 2012 //
2

Caesar Salad is my personal favorite salad and I just happened to make it for dinner tonight! So I thought I would share my dressing recipe with you all. (:

Yields: 1.5 cups Dressing

Ingredients

  • 1 recipe Home-made Mayonnaise or 1 1/2 cups store-bought mayo
  • 3 Anchovies Fillets
  • 2 tbs Lemon Juice
  • 2 cloves Minced Garlic
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground Pepper
  • 1/2 cup grated Parmesan
Directions
  1. Blend all ingredients except Parmesan in food processor until well blended. Add Parmesan and  pulse just until combined.
  2. Pour over romaine and toss. Top with additional Parmesan and crutons if desired.
  3. Enjoy!
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Categories Dinner, dressing, salad, Uncategorized

Mediterranean Flat Bread

March 26, 2012 //
5

One of my family’s favorites! I tried my first piece of Mediterranean Flat Bread at a small coffee shop in the beautiful hill country of Texas and loved it! But obviously couldn’t take the coffee shop home with me so I came up with a recipe. :) If you like Olives and Feta you will LOVE this recipe!

Soft bread topped with olives, provolone, fresh spinach, sundried tomatoes, and finished off with feta!

Yields 6  individual pieces of flat bread

Ingredients

Bread

  • 1 cup warm water
  • 2 1/4 tsp years
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs butter melted
  • 3 cups flour
Toppings

  • olive oil
  • 24 kalamata olives pitted
  • 1 7oz jar Sundried Tomatoes in Olive oil
  • fresh spinach
  • 8oz sliced provolone
  • 8oz crumbled feta

Directions

  1. Activate yeast in warm water with sugar. Add salt, butter, and enough flour to make sticky dough.
  2. Turn dough out onto floured surface and knead until soft and elasticy, adding additional flour as needed, approximately 5 minutes.
  3. Place dough in greased bowl and rise until double.
  4. Once doubled divide dough into 6 equal pieces, form into balls, and flatten with rolling pin. Place on a parchment lined pan.
  5. Preheat oven to 400°F.
  6. Brush each piece of flat bread with olive oil then add the toppings. First the olives(lightly pressing into dough), on top place a slice of provolone, then a few leaves of fresh spinach, sundried tomatoes, and top with feta.
  7. Bake for 12-15 minutes or until cheese and bread are lightly golden.
  8. Serve warm and ENJOY!
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Categories Breads, Dinner, Uncategorized

Lemon Cream Cheese Pound Cake

March 19, 2012 //
12

Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So I  finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!

Yields 2 loaves

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  •  The zest and juice of 3 lemons

Glaze

  • 4 ounces cream cheese, softened
  • The juice of 1 lemon
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
  5. Enjoy!
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Categories Dessert, Fresh Fruit

Home-made Ketchup and Oven Roasted French Fries

March 7, 2012 //
4

Ketchup, who doesn’t love it?! In my opinion, onion rings, french fries,  and cheeseburger are not complete without the tangy red sauce and If you are anything like my brothers you can find an excuse to put ketchup on most everything!

With that being said, you wouldn’t believe how excited I was to find a recipe for ketchup on a new favorite cooking blog, Stir It Up! I had no idea you could make ketchup at home (; And the best part, her recipe contained NO corn syrup! I was so inspired by the ketchup post that I quickly pulled together the ingredients and made my first batch of Ketchup. A few burns from the bubbling sauce and a tongue that is somewhat tired of sampling the batch of ketchup later and here I am to share the recipe with y’all. When I told my brother, who is practically a ketchup connoisseur(; , that we might never have to buy a bottle of ketchup again he was a bit skeptical but after tasting the batch he was actually excited!

Ketchup Recipe from Stir it Up

 

Ingredients

  • 1 6oz. can of tomato paste
  • 1 c. water
  • 1/4 c. evaporated cane sugar
  • (or brown sugar)
  • 3/8 c. white balsamic vinegar
  • (or apple cider vinegar)
  • 1 t. salt
  • 1/8 t. garlic powder
  • 1/4 t. onion powder
  • 1 t. Worcestershire sauce
  • pinch of cayenne pepper
  1. Combine all ingredients in a large pot. (Take my word for it – you want a large pot even though it doesn’t look like much ketchup in the bottom of it. It makes a bubbling, sticky mess!) Bring to a boil and stir constantly until liquid evaporates and mixture is as thick as ketchup. Bottle and chill before using.

Oven Roasted French Fries

Yields 4 servings

  • 4 baking potatoes sliced into desired shape
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dill weed
  • 1/2 tsp pepper
  1. Preheat oven to 400°.
  2. Toss potatoes with all ingredients and spread evenly over a baking sheet.
  3. Bake for 35-40 minutes or until crispy and golden!
  4. Serve with the Ketchup and enjoy!! (:

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Categories Dinner, sauce

Homemade Mayonnaise

February 7, 2012 //
3

So delicious! Homemade mayonnaise is something I have been wanting to try for a while and am glad I did (:

 

Yeilds 1 1/2 cups mayonnaise!
Ingredients

  • 2 egg yolks
  • 1 whole egg
  • 1 TBS lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1-2 cups olive oil

Directions:

  1. In a Kitchen aid blender blend the eggs, lemon juice, dijon mustard, and salt until well blended. Add olive oil very slowly while blending until mayonnaise is perfect consistency.
  2. Watch this mayonnaise making video!!  It is very helpful (:

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Categories sauce, Uncategorized

Vanilla Cupcakes with Buttercream Frosting

January 13, 2012 //
0

Yeilds 18-20 cupcakes or 9 4oz mason jars
Cake:

  • 3/4 cup BUTTER softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cup sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 5 stiffly beaten egg whites (beat until stiff peaks form)

Frosting:

  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
  2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
  3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
  4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
  5. Icing instructions:
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!
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Categories Dessert
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