Category Archives: Recipe

Cheers! Roasted Strawberry Coconut Milk Ice Cream

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Sprouted Kitchen, by Sara Forte, is a fabulous blog to follow simply because it brings two of my favorite things together: beautiful photos and delicious food. Sara’s husband, Hugh Forte, is an amazing photographer. They are currently working on a cookbook that is due this fall.

Today, I thought it would be great to share this gorgeous recipe: Roasted Strawberry Coconut Milk Ice Cream.

ROASTED STRAWBERRY COCONUT MILK ICE CREAM // Makes about 1 quart

Adapted from Hungry Girl Por Vida

Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goat’s cheese. In fact, that combination is maybe a reason to make more than you’ll need anyway.

2 pints strawberries, hulled and quartered

2 tsp. natural cane sugar

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2 egg yolks

1/3 cup natural cane sugar

3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)

1 13.5 oz. can coconut milk

1/4 tsp. vanilla extract

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2 oz. dark chocolate, optional

Preheat the oven to 300′.

Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.

Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.

Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream.

Transfer to a container and freeze until firm.

Images via Sprouted Kitchen.

Sweet Little Details: Coconut Creme Pie Squares

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This little treat brought to you by Sweet Little Details looks so fresh and fun. I can’t wait to try it myself! Thanks for sharing, Jen!

Coconut Cream Pie Squares from Dough Puncher

Crust:
2  cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)

Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.

Vanilla Coconut Pudding:
2 2/3 cups whole milk

2 2/3 cups coconut milk
2 egg
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut

In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 powdered sugar
1 tsp. vanilla
1 cup coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

Sweet Little Details: Homemade Butterfingers

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Thank you, Jen from Sweet Little Details for making such a sweet and perfect treat.  How simple but so yummy!

Homemade Butterfingers 

Adapted slightly from Plain Chicken

1 lb. candy corn

16oz jar peanut butter

12 ounces Milk Chocolate Chips

1 Tablespoon Peanut Butter

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8×8 pan lined with parchment. Cool completely. Cut into squares. Melt 1 Tablespoon peanut butter and chocolate chips in a double boiler.  Drizzle chocolate over bars. Lay on waxed paper to set.

Cheers! Margarita Cupcakes

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Who is ready for St. Patrick’s Day? I love the fun green colors that surround this holiday. Here are some festive green cupcakes to get you in the Irish mood thanks to Good-Bye Gluten.

source

Tequila Lime Buttercream
1/2 cup shortening
1/2 cup butter (softened)
1 lb. powdered sugar (1/2 bag- give or take)
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 tablespoons lime zest
2 tablespoons tequila
1/2 tablespoon milk
Green & yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional)

Cream the butter and shortening with your stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about half the bag. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring if you want now and then Whip the frosting for 3-5 minutes and then frost your cooled cupcakes. After I frosted my cupcakes, I rolled the edges of the frosting in sugar (to mimic a margarita glass)

Sweet Little Details: Red Velvet Whoopies

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Last week, Jen from Sweet Little Details posted perfect whoopies for Valentine’s day, but let’s be honest, I’ll take red velvet anytime of the year. These look so yummy, I can’t wait to try them.

Red Velvet Whoopies

Whoopie Recipe from Annie Eats

2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

Cream Cheese Frosting

From sweet little details

2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Spoon the frosting into a decorators bag. Pipe out onto whoopie and sandwich between cookies. Enjoy.

Cheers! No Bake Nutella Cheesecake

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In honor of my partner/BF’s birthday today, I’d like to post a super yummy dessert that I know she would love. How do I know? 1) I know her well and 2) she pinned it on pinterest. :) We are celebrating her birthday tonight with friends over dessert. What a perfect way to celebrate. Happy Birthday Meg.

Image found here.
Now, on to the post. The new craze in the sweets world is Nutella. I first experienced Nutella when I was in France, I ordered a crepe from a street vendor. I’m pretty sure he put a whole bottle of Nutella in that one little crepe. It was good but man was it filling.

However, I think these look delicious, and I love desserts in individual cups for any kind of party. Hope you enjoy.

No Bake Nutella Cheesecakes
Yield: 4-6 servings

Prep Time: 15 minutes
Ingredients:

For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

Directions:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes:
- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Prop Note
The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

Source: My Baking Addiction

Sweet Little Details: Surprise Red Velvet Cupcakes

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It is the most wonderful time of the year and I absolutely love all the goodies and sweet treats out there.   Jen Campbell from Sweet Little Details has given us a very yummy Christmas treat.  Thanks Jen, enjoy!

Surprise Red Velvet Cupcakes makes 2 dozen cupcakes

You can use a boxed Red Velvet Cake mix if you would like…just prepare as normal.

Filling

I like to use more than just a heaping teaspoon of filling…so I normally will double this recipe. 

1 8oz package cream cheese, softened
1 egg
1/3 cup sugar
8-10 ounces of white chocolate chips

In a small bowl, blend cream cheese, egg and sugar. Beat until smooth. Add white chocolate chips.

Red Velvet Cake

The cake recipe is from Bakerella

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring

Images by: Jen Campbell

Preheat oven to 350 degrees. Line 24 standard muffin cups with cupcake liners.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Fill prepared pans 2/3 full and top with heaping teaspoon of filling. Bake at 350 for 20 -25 minutes.

If you choose to frost these cupcakes, cool completely before frosting.

Cream Cheese Frosting

2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sweet Little Details: Pumpkin Whoopies

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With Thanksgiving just next week, here is a little something that will surprise your family. If you are looking for a twist to the traditional pumpkin pie here is a great move from Jen at Sweet Little Details.

Image by Jen

Pumpkin Whoopies from Whoopie Pies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, at room temperature
1 1/2 cups solid packed pumpkin (about 1 can)
1 egg
1 teaspoon vanilla

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.

In the bowl of a stand mixer fitted with paddle attachment, beat together the brown sugar and butter on low speed until combined. Add the pumpkins, then the egg, beating well. Add the vanilla and beat until combined. Add flour mixture and beat on low until incorporated, scraping down the sides of the bowl.

I like to use a pastry bag for whoopies. Fill pastry bag with pumpkin batter, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 15 minutes each, or until the cakes begin to crack and are firm to the touch. Let cool on the sheet for 5 minutes before transferring them to a cooling rack.

Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 cup cup butter, softened
1 pound confectioners sugar (4 cups)
1 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

Sandwich filling between two cakes and store in an air tight container.

Cheers! Apple Cider Punch

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I found this super yummy punch on Eat Drink Pretty and just had to share. What a way to start November, Cheers!

Image by Eat Drink Pretty

Apple Cider Punch (recipe from BHG)

Ingredients:
6 cups apple cider
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice (I used orange juice)
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling wine

Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.

Cheers! Bikini Killer Cookies

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I found an amazing recipe for you!  So delicious, and yet it has to be so bad for you.  That’s why you make all your friends eat them, right?  Just kidding.  However, I really don’t advise making these bad boys to sit around your house.  I will be making these cookies for my next event for sure.  Thanks, Bakers Royale for these to-die-for cookies!

Chewy Chocolate Chip Snickers Cookies

Adapted from Cook’s Illustrated |Makes 24-30 3inch cookies

Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.

  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • 16 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)
  • 1 cup chocolate chips

Instructions:

  1. Place flour and baking soda together in a bowl and whisk to combine; set aside.
  2. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
  4. Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
  5. Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Images by Bakers Royale

A few tips fromBakers Royale

  • Resist the urge to just chop and mix your Snickers into the cookie. I did this on the first test run and discovered that any Snickers bits on the edges will flatten itself onto the cookies sheet. Stick to the recipe and stuff the cookies and for added richness place a few chopped pieces on top.
  • The brown butter is the key to this recipe. It lends a toffee like flavor to the cookie so don’t shortcut it.