Posts Tagged ‘heavy cream’
Pass the Cook Book Club: Slushed! Strawberry Basil Gelato
May 23, 2013 | 
Author Fourth Thursday of the month? Time to dig out those unused cook books for Pass the Cook Book Club! This month we embraced the warm weather and made recipes from the cook book Slushed! which features boozy frozen treats. In other words, a must have for summer.
I almost made the Frozen Key Lime Margarita Pie, but after going a little crazy with strawberry picking over the weekend I knew I had to make this ice cream. I was especially intrigued by the flavors – basil in ice cream? But the flavors balanced with each other perfectly! I may be daring and try balsamic reduction drizzled over it next time. Doesn’t that sound like it could be great?
As for the boozy part, you could not tell there was any alcohol in this ice cream. I actually used vodka instead of strawberry liqueur because it’s what I had and strawberry liqueur is basically half vodka. I also didn’t feel like going out to buy the liqueur for such a small amount. But now I am tempted to make homemade strawberry liqueur with my leftovers from picking!
One year ago: Apricot White Chocolate Granola Bites
Two years ago: Chicken and Veggie Nuggets
STRAWBERRY BASIL GELATO
Makes about 1 quart
Ingredients:
1/2 cup fresh strawberries, hulled and sliced
2 egg yolks
1/4 cup sugar, divided
1 cup whole milk
1/2 cup heavy cream
1/2 cup fresh basil leaves
1/2 cup strawberry preserves
2 Tbsp strawberry liqueur (I used 1 Tbsp vodka instead)
Directions:
- Macerate the strawberries by putting them in a small bowl and tossing with 2 tablespoons of sugar. Set aside for 30 minutes.
- Whisk the egg yolks and the remaining sugar in a large bowl. Set aside.
- Combine the milk and cream in a medium-sized sauce heavy bottomed pot. Cook over medium heat, stirring occasionally until the edges just start to bubble. Remove from heat. Stir in the basil. Cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.
- Slowly drizzle the hot mixture into the egg yolks, whisking constantly. Return to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees on a candy thermometer and is thick enough to coat the back of a spoon.
- Transfer the mixture to a large bowl. Whisk in the strawberry preserves, liqueur, and sliced strawberries with syrup. Refrigerate until chilled, 4-6 hours.
- Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze overnight.
Source: Halved from Slushed!, page 70.
Malted Vanilla Cosmic Brownie Chunk Ice Cream
On Tuesday, my fabulous purple bangs were dyed back to brown and also had lowlights put in while I was at it. As much as I am unhappy about this transition (and feel like an imposter when I look in the mirror), I decided to make myself feel better by coming up with the theory that the brown hair will send good vibes into the world, making my experiments work better and therefore help me graduate sooner and get a job (hence the need for normal looking hair). Sure enough, the experiment that has been an extra pain lately finally worked! I call it my brown hair magic, and you cannot make fun of me because it’s working. It’s also my birthday tomorrow, so I can do what I want.
I’m going to go ahead and tell you that this ice cream might be one of my favorite homemade versions ever. That should mean a lot since I have made ice cream flavors consisting of peanut butter cup s’mores, double cake batter truffle, and Reese’s peanut butter cup. The ice cream base is malted vanilla which is heavenly enough on its own, but then chopped up homemade cosmic brownies are thrown in along with some extra sprinkle action. The best part about making the cosmic brownies from scratch, is that I under baked them for extra fudgy gloriousness.
P.S. Tonight is the start of Beale Street Music Fest – I like to pretend it’s a weekend-long party dedicated to my birthday every year.
One year ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza
MALTED VANILLA COSMIC BROWNIE CHUNK ICE CREAM
Makes about 1-1/2 quarts
Ingredients:
1 cup milk (I used2%)
3/4 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
2 cups heavy cream
1/2 cup vanilla malted milk powder
5 egg yolks
2 cups chopped cosmic brownies (store bought or homemade)
Rainbow chips or sprinkles (optional)
Directions:
- Warm the milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. Remove the bean pod.
- In a large bowl, whisk together the heavy cream and malt powder. Set aside.
- In a separate small bowl, whisk together the egg yolks. Slowly pour some of the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Whisk it into the malted milk mixture. Allow to cool, then cover and chill the mixture thoroughly in the refrigerator, overnight.
- Freeze ice cream in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped brownies and sprinkles if using. Freeze for at least 4 hours.
Source: Adapted from The Perfect Scoop and Nutmeg Nanny.
Posted in Desserts, Ice Cream | 
Tags: heavy cream, malted milk powder, milk, sprinkles, vanilla | 
11 Comments »
Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
Every year on the first hot day of the year, I finally cave and turn on my central air only to find out that it does not blow cold air. Every year the apartment maintenance guys have to come out and do something with the freon, and then it works. But meanwhile, every year I somehow decide to bake something and turn my already 80+ degree apartment into an uncomfortable place to be. Sure enough, two days ago my car said it was 87 degrees outside when I was driving home at 5:30pm. And true to form, I thought it was a great idea to bake a cake before checking to see if the central air worked. As a result I am once again reminded how how I am not looking forward to the coming of the Memphis-summer-sauna. It’s early April, I shouldn’t be sweating already! Spring is such a farce here.
Thankfully a storm came through last night to bring the temperatures back down into the 60s for the next few days. But moving on to this cake. I find it very difficult to not make cupcakes instead of full cakes. Cupcakes are just easier to manage with decorating and serving. Plus it always seems like cupcakes get eaten faster than cakes even though it’s the same quantity. But I have two beautiful cake stands that rarely get used for their actual intended purpose, so I decided to practice my cake decorating skills and use my hand painted (by me) cake stand. I was pretty excited by this cake because it’s the first pear recipe to appear on The Spiffy Cookie. The cake is a blend of pear (Chobani’s pear Greek yogurt) and almond flavors (extract and almond meal) topped with a browned butter and brown sugar cinnamon buttercream. And doesn’t it just looks dandy on that cake stand?
PEAR YOGURT ALMOND CAKE WITH CINNAMON BROWN SUGAR BUTTERCREAM
Serves 12 (makes 1 layer cake)
Ingredients:
CAKE
2-1/2 cups cake flour, sifted
1/2 cup almond meal/flour, sifted
2-1/2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter, melted and cooled
6 oz. Pear 0% Chobani Greek yogurt
1-1/2 cups sugar
1/4 cup brown sugar
2 eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 cup milk
BUTTERCREAM
1/2 cup browned butter, room temperature
1/4 cup vegetable shortening
1/3 cup brown sugar
1 pinch of salt
1/8 tsp vanilla extract
1/2 tsp cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream
Sliced almonds, for topping (optional)
Directions:
- For the cake: Preheat oven to 350 degrees. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
- Whisk together flours, baking powder and salt. Set aside. Cream butter and sugars together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pear Greek yogurt.
- Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
- Pour evenly into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling racks. Cool completely before icing.
- For the buttercream: In stand mixer bowl with paddle attachment or with hand mixer, whisk brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
- Add in one cup of powdered sugar at a time, beating well after each addition.
- With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing.
- Spread frosting onto the top of one layer, place the second layer on top and finish frosting the layered cake. Top with sliced almonds, if desired.
Source: Adapted slightly from Country Cleaver.
Posted in Cakes, Desserts | Tags: almond extract, browned butter, cinnamon, Greek yogurt, heavy cream, pear | 10 Comments »
Creamy Tomato Tortellini Soup
I know a lot of you are probably expecting a post about my NYC adventures I mentioned on Friday, or Luke’s 1st birthday party, but today is dedicated to March’s Secret Recipe Club and this time I got to choose something from A Cook’s Quest! I was very interested in Jenn’s Baked Penne with Chicken, Broccoli and Cream Sauce, and her Peanut Butter Struesel Brownies, but decided to go for something a little different – a soup made with tortellini. I actually worried this soup was going to taste like eating tortellini in too much sauce/watered down sauce, but it was excellent! Imagine a flavorful, creamy tomato soup, with cheesy tortellini thrown into the mix. Pretty much a great idea.
Two years ago: Banana Pecan Waffles
CREAMY TOMATO TORTELLINI SOUP
Serves 6
Ingredients:
2 cloves of garlic, minced
2 Tbsp olive oil
2 cans (10-3/4 oz. each) condensed tomato soup
2-1/2 cups milk
1 cup heavy cream
2 cups chicken broth
2 Tbsp tomato paste
1 tsp onion powder
2 tsp Italian seasoning
1/2 tsp salt
1 package (9 oz.) refrigerated cheese tortellini
1/2 cup shredded Parmesan cheese
Directions:
- Heat a large stock pot until hot. Add olive oil and garlic. Saute until the garlic becomes fragrant and slightly golden, about 30 seconds to a minute. When the garlic is golden, add the soup, milk, heavy cream, chicken stock and spices. Let this simmer for about 8 minutes then add your pasta. Follow the instructions on your brand of pasta. Cooking time may vary. Ladle the soup into bowls and enjoy with Parmesan cheese and garlic bread.
Source: Adapted slightly from A Cook’s Quest.
Banana Pudding Pie
Happy Pi Day! I first made this pie for two of my labmates’ half birthdays. Half birthdays? Yes, I had missed their real birthdays two years in a row and one was evidently very unhappy about her lack of birthday treats so I made it up to them both by bringing in two different pies, this being one of them. However, the person I won over the most with this pie was our boss. He interrupted conversations about completely unrelated topics by making statements such as, “This is the best pie I’ve ever had. I must not be loyal to my family”. He then proceeded to eat a second slice and we began taking bets on when he would come back later in the day for slice #3. He did bring his wife by to have a slice herself, but he managed to restrain himself by only picking off a vanilla wafer with an excessive amount of whipped cream on it.
After that reaction, I ended up making a repeat of this pie for his birthday (not half birthday). Once gain he lost his mind and said that “if you put this pie and my mom’s black forest cake on a table, I’d grab a slice of your pie when she turned her back.” – Sshhh don’t tell! He continued to rant and rave over the fact that it had a homemade crust, homemade pudding (not banana flavored but with real bananas), and fresh whipped cream. Who knew such things could blow a person’s mind when combined together? I think it’s safe to say that if you like banana pudding you will fall in love with this pie.
Also, I’m partying by bringing this pie to the Pi Day Pie Party at Crazy for Crust today. Come check out what others are bringing!
One year ago: Flower Bouquet Cake Pops
Two years ago: Cookies and Cream Peanut Butter Pie
BANANA PUDDING PIE
Serves 12
Ingredients:
2 large bananas, sliced
VANILLA WAFER CRUST
12 oz. box vanilla wafers, divided (plus more for decoration if desired)
1/2 cup unsalted butter, melted
VANILLA PUDDING
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk (I used 2%)
2 tsp vanilla extract
WHIPPED CREAM
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Directions:
- For the crust: Set aside 20 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed (yield should be about 2-1/2 cups). Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
- For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
- Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn’t get a “skin” on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
- Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat until firmer peaks form. But don’t overbeat or you’ll end up with butter!
- Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
- Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
Source: Adapted slightly from Lick the Bowl Good.
Peanut Butter Cup Crunch Brownie Mousse Pie
Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert 
.
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Two years ago: Caramelized Honey Dijon Chicken Wrap
PEANUT BUTTER CUP CRUNCH BROWNIE MOUSSE PIE
Serves 12-16
Ingredients:
BROWNIE
Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
CRUNCH
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
MOUSSE
1/2 block (4 oz.) cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup heavy whipping cream
Chocolate sprinkles, if desired
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greased 10-inch springform pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow time for the brownie to cool; in the meantime, prepare the peanut butter mousse layer.
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
- Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
- Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies. Place in refrigerator to set for at least three hours.
- When ready to serve, remove sides from springform pan, slice and serve. Top with chocolate sprinkles if desired. Store in the refrigerator.
Source: Inspired by Love From The Oven. Adapted from Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks.
Posted in Desserts, Pies | Tags: chocolate, cream cheese, heavy cream, peanut butter, peanuts, Reeses | 9 Comments »
Pass the Cook Book Club: Pioneer Woman’s Perfect Potatoes Au Gratin
Welcome to the first month of Pass the Cook Book Club, hosted by Kita of Pass the Sushi. This club strives to dust off those unused cookbooks as once a month we post and share recipes from a randomly selected book. Don’t own the cookbook selected? No worries! Kita sends out three recipes to choose from to cook and share. For more info on how you can join the fun, check out the club’s Facebook page.
To kick off PCBC, we cooked from The Pioneer Woman Cooks: Food From My Frontier. I chose the perfect potato au gratin and served it with oven-fried chicken. These potatoes were incredibly easy to prepare. For some reason I was convinced I would have to use my mandoline to slice the potatoes, but was relieved to find out all I needed to use (and clean up) was a knife and cutting board. The ease of creation means these already irresistibly creamy and cheesy potatoes are even more dangerous. Good luck only eating one serving.
One year ago: Homemade Almond Butter
Two years ago: Over Easy Breakfast Bagel Sandwich
PERFECT POTATOES AU GRATIN
Serves 8
Ingredients:
2 Tbsp unsalted butter, cut into small pieces
4 large russet potatoes, scrubbed clean
1/2 cup whole milk (I used 2%)
1-1/2 cup heavy cream
2 Tbsp all-purpose flour
3 garlic cloves, minced
1 tsp salt
Pepper, to taste
1 cup shredded sharp cheddar
2 scallions, thinly sliced
Directions:
- Preheat the oven to 400 degrees. Slice the potatoes into sticks, then dice. Place in a large baking dish. Combine the milk and cream in a bowl. Add the flour, garlic, salt and pepper and whisk. Pour over potatoes and dot the top with small pieces of butter.
- Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted and bubbly.
- Sprinkle on the green onions and serve hot.
Source: The Pioneer Woman Cooks: Food From My Frontier, page 226.
Sun-Dried Tomato Ravioli with Basil Cream Sauce & Jumbo Reese’s Heart Stuffed Cookie
Happy Valentine’s Day!! What do you have planned today? I am going to the Brooks Museum with some friends for a visiting internet cat video film festival! It’s going to be absolutely ridiculous and I cannot wait. After all, I don’t need to do anything mushy today because I already celebrated Valentine’s Day over the past weekend when I was visiting my boyfriend. We actually made the ravioli I am sharing with you today!
I packed my ravioli press in my luggage, but unfortunately my stand mixer + pasta rolling attachments were unable to come with me. So the BF used his muscles to roll out this dough by hand with a rolling pin. Serious dedication. He even got creative and made a little heart ravioli for me out of the last pieces of dough (which you can make out on the top of the pile).
So stay at home tonight with your favorite person, and make this dish for/with them. Serve with some roasted brussels sprouts and a nice glass of wine. Oh and don’t forget dessert! How about an easy jumbo cookie stuffed with a 5 ounce heart-shaped Reese’s? Scroll down for that lovely treat.
In mom news, her MRA had to be postponed yesterday due to some minor things and as a result was not able to go home yesterday. But I talked to her and she sounds good although still tired. Best part is her vision has already started to improve!
One year ago: Raspberry Hugs Cheesecake Blossoms
Two years ago: Sweet Swirl Cookies
SUN-DRIED TOMATO RAVIOLI WITH BASIL CREAM SAUCE
Serves 6
Ingredients:
PASTA
1-3/4 cups plus 2 Tbsp all-purpose flour
2 eggs
1 Tbsp tomato paste
1 Tbsp olive oil
Pinch salt & pepper
FILLING
8 oz. ricotta cheese
1/2 cup freshly grated Parmesan cheese
6 Tbsp chopped sun-dried tomatoes
2 egg yolks (set 2 egg whites aside)
BASIL CREAM SAUCE
1/4 cup fresh basil leaves
1/3 cup white wine
2 cloves garlic
1 cup heavy cream
Salt and pepper
Directions:
- Pour flour into a mound on your chosen surface. Make a well in the center of the dough. Add eggs, tomato paste, olive oil, salt and pepper to the well. Using a fork, begin to whisk the eggs with the tomato paste. Begin to incorporate the flour into the eggs. As the dough begins to form a shaggy mass, switch to using your hands. Begin to knead the remaining flour into the dough, pressing with the heel of your hands. Once all of the flour is incorporated into the dough, form it into a ball and wrap in plastic. Set dough aside for 1 hour.
- Prepare filling by mixing ingredients together in a small bowl. Set egg whites in another small bowl.
- Divide the past dough in half. Using your desired method, roll out pasta until it is about 1/8-inch thick.
- If using a ravioli form: Lightly coat with flour and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with the egg whites, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
- If free styling the ravioli: Flour your work surface and place one sheet of pasta dough on the counter. Add tablespoons of filling about 1-2 inches apart. Using a pastry brush, paint around the ricotta filling with the egg whites. Lay the second sheet of dough on top of the first. Press the top layer of pasta onto the lower layer, trying to remove any air bubbles from the ravioli. Cut the ravioli apart using a knife, pizza cutter or pasta cutter. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
- Bring a large pot of salted water to a rolling boil. As the water comes to a boil, prepare the cream sauce. Combine basil, white wine and garlic in a blender and blend until smooth. Pour contents of the blender into a saucepan and bring to a boil over medium heat. Add heavy cream and stir with a whisk. The sauce will take about 15 minutes to reduce. Don’t be tempted to raise the heat to high, let it reduce slowly. Once the sauce is close to your desired thickness, give it a taste. Season with salt and pepper.
- As the sauce is reducing, add ravioli to the boiling water. Don’t walk away, it won’t take that long to cook the ravioli through. Once the pasta floats to the top, it is done, this will take about 3-5 minutes. Fish out pasta with a slotted spoon and set to drain in a colander. Allow pasta to drain for 1 minute before serving. Serve ravioli with basil cream sauce.
Source: Adapted slightly from Wilde in the Kitchen.
JUMBO REESE’S HEART STUFFED COOKIE
Serves 2
Ingredients:
2 Tbsp unsalted butter, softened to room temperature
2 Tbsp sugar
2 Tbsp packed brown sugar
2 Tbsp beaten egg
1/4 tsp vanilla extract
4 Tbsp all-purpose flour
4 Tbsp old-fashioned oats
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2 Tbsp festive pretzel M&Ms
2 Tbsp white chocolate chips
1- 5 oz. Reese’s Peanut Butter Heart
Directions:
- Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
- In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
- Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
- Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
- Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.
Source: Adapted from Bake Your Day.
Posted in Entree, Pasta, Vegetarian | Tags: basil, heavy cream, Parmesan, ricotta, sun-dried tomatoes, wine | 3 Comments »
Blackberry Swirl Meyer Lemon Curd Ice Cream
Don’t you worry, I haven’t let my Meyer lemon obsession die out just yet! Today it comes in ice cream form, because the 70 degree weather I’ve been having allows for it. And because while talking to Tracey about the gloriousness of Meyer lemon curd, she lead me to a ice cream recipe in which it is incorporated. Obviously it was just begging to be made and eaten and while I was at it, decided to add some blackberries. Fruit on top of fruit = extra good-for-you!
But in other news, I was sent a video of my 10 month old nephew saying touchdown the other day. He even lifted up his arms to signal it was good! And then I turned into a puddle on the floor. Once I pulled myself together, I looked through new photos and was put into a trance by the adorableness of him wearing argyle leg warmers, and then again seeing him and my brother in matching outfits all the way down to their black chucks. Two more months. Cannot. Freaking. Wait.
Which reminds me, I need to figure out what cake I’m going to make for Luke’s first birthday! Let me know if you have any good cake recipes that do not use sugar (not even the artificial kind), but instead use applesauce, etc. to naturally sweeten.
BLACKBERRY SWIRL MEYER LEMON CURD ICE CREAM
Makes about 1 quart
Ingredients:
130 g (about 1 cup + 2 Tbsp) sugar
5 egg yolks
240 ml (about 1 cup) heavy cream
200 ml (3/4 cup) milk
50 g (about 3 Tbsp) Meyer lemon curd
Zest of one Meyer lemon
15 ml (1 Tbsp) Meyer lemon juice
1 cup fresh blackberries
2 Tbsp sugar
Directions:
- Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
- Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove the pan from the heat.
- Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.
- When ready to prepare the ice cream, combine the berries and sugar in a bowl and mash slightly; set aside.
- Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there like I do). Whip the heavy cream until it has doubled in volume and you have soft peaks. Fold the cream into the custard and then add the lemon juice.
- Churn in your ice cream maker according to the manufacturer’s instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the blackberry mixture into your freezer container. Freezer overnight for ice cream to ripen before enjoying.
Source: Adapted from Tracey’s Culinary Adventures and What’s Cooking Chicago?
Meyer Lemon Shortcakes with Meyer Lemon Curd
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
Two years ago: Stuffed Jalapeno Chicken Rolls
MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD
Makes 8 biscuits
Ingredients:
1/4 cup sugar
2 tsp Meyer lemon zest
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp chilled heavy whipping cream
1 Tbsp turbinado sugar
Raspberries (or whatever fruit you prefer)
Whipped cream
Directions:
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
- Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
- To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.
Source: Tracey’s Culinary Adventures
