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May 2012

Strawberry Honey Icecream with Roasted Coconut

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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Peanut Butter Brownie Cupcakes


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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