I love ice cream. I can eat simple vanilla ice cream all day. To kick it up a notch and make ice cream a bit more special I have come up with a great sauce to top your next bowl with. Using balsamic vinegar with dessert leaves everyone curious what they are tasting. Something about the sweet, sour acidic flavor matches very well with sweet cream desserts.
1/2 Pound Fresh Strawberry Sliced
2 Tbs Sugar
1 oz Red Wine
2 tsp Good Balsamic
Add strawberries to pot along with sugar. Turn the heat on low and stir. Add wine and balsamic. Cook on low continuing to stir. Your looking for the berries to get soft and the liquid to reduce and thicken. Remove from heat and cool. Top ice cream or cheese cake with sauce. Enjoy!
I was home for the weekend and as always I was requested to make breakfast. My mom for some reason had a can of guava cups. Sounds crazy but they were kinda cool. Plus I figured it would be fun to recreate with other fruits like kiwi and such.
Canned Gava Cups ( can be substituted for half a kiwi, avocado, large strawberries ect. )
1/3 Mascarpoone Cheese
3/4 Cup Greek Yogurt
2 Tbs Powder Sugar
1 Tbs Almond Flour
1 Tbs Honey
Pinch of Salt
Toppings: Pumpkin Seedes and Coconut Flakes
Start by preparing the fruit cups and pat dry. In a bowl mix cheese, yogurt, sugar, almond flour, honey and salt. Place in fridge for 15 minutes to help it get cold cold and firm. When your ready to serve fill each cup with mixture. You can get creative with topping but I liked using pumpkin seeds and coconut.
Brownies that are gluten free but also paleo are hard to find. This brownie recipe is filled with tons of health nutrition and protein but will fulfill any chocolate craving.
1 15oz Can Pure Pumpkin
1/2 Cup Honey
1 TBS Vanilla
1 tsp Baking Soda
2 Tbs Ground Nuts
1 Cup Coco Powder
1/4 Dark Chocolate Chips or Crushed Nuts
Place pumpkin, egg and vanilla in bowl and mix together. Add nuts, honey and coco powder. Continue to mix well. Finally add baking soda and mix one last time. Pour into a baking dish and bake 350 for 35 min.
I am always blown away by the unique special touches at cafe’s and restaurants all over the city. I have been working on a special menu for our new cafe and I wanted to do something different. The whole idea of our new place is that you can have everything your way. Build your own pizza, grill cheese or salad. So when it came to coffee I wanted to offer the same. Flavored sure seemed like the best idea. I started playing with ideas and I all came out great.
4 cups Sugar
Place sugar in a large zip lock bar. Add the zest of 2 lemons. Close the bar tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
4 cups Sugar
1 Vanilla Bean
Place sugar in a large zip lock bar. Slice vanilla bean in half and run the back of a knife along the inside to remove seeds. Add the seeds to the sugar along with the remaining peal. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
4 cups Sugar
4 TBS grated Ginger (about 3/4 of a small root)
Place sugar in a large zip lock bar. Gently squeeze out juice from ginger and discard juice. Add the remaining grated ginger to sugar. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.
Sugar can be used in drinks, recipes and baked goods.
Everyone loves my no flour peanut butter cookies. I bring them to every party I do. Working at a bakery I have become very aware of the high number of nut allergies. I decided to try and make a cookie recipe that has no flour and no nuts. An easy solution when you are in need of a gluten free treat.
1 Cup Sunflower Butter
1 tsp Baking Soda
1 tsp Salt
1 Cup Sugar
1 tsp Vanilla
1 tsp Cinnamon
Mix all the ingredients in a large bowl. Roll the dough into about 14 one inch balls. Place each ball on a foiled cookie sheet. Bake for about 12 minutes in a 350 degree oven. Watch them, they can burn really fast.
Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.
3/4 Cup Dry Sweet Rice
2 Cups Water
2 Tbs Brown Sugar
1/2 Evaporated Milk
6 oz Bitter Sweet Chocolate
Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.
Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed. Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.
Warm dessert that can be made in minutes area a great ending to a busy day. Looking for something easy, sweet and gluten free then your in luck. Give this a try.
2 Corn Tortillas (Fresh works best)
3 TBS Butter Melted
1/2 Tbs Brown Sugar
1 Tbs White Sugar
1 tsp cinnamon
Start by mixing butter with white sugar and cinnamon. Using a brush, coat both corn tortillas very well on each side with the butter mix. In a separate bowl, mash banana and combine with brown sugar. Place half the mix on each tortilla and roll. In a pan add remaining butter mixture. Place the two rolled corn tortilla in the pan seam side down. Heat over low heat and rotate after a few minutes. Cook until outside is evenly brown and crispy. Remove from pan and serve hot with ice cream or whipped cream.
This recipe is something I have evolved over time. It started with my addiction to ice cream cake and wanting to recreate it at home. Then I started playing around with the different options to make it at unique.
I like to make the filling out of a homemade banana ice cream but if you don’t have an ice cream machine then you can easily use any store bought flavor. Chocolate would go great.
1 Cup Peanut Butter
2/3 Cup Sugar
1 tsp Baking Powder
1 tsp Vanilla
1 Pinch Salt
Ice Cream –
1 Cup Full Fat Yogurt
1 tsp Vanilla
1 Cup Whole Milk
1/3 Cup Sugar
1/2 Tub Cool Whip Defrosted
1 Tbs Coco Powder
Start by making the crust. In a bowl combine all the crust ingredients. Mix until dough forms. Press dough into the bottom of a deep pie pan. Bake at 350 degree for about 10 min. Watching to avoid burning.
If making the ice cream – While crust bakes combine all ice cream ingredients in a blender until smooth. You should heat the milk and sugar first to dissolve and then chill it but I never seem to be patient. Once blended pour into ice cream machine as directed by machine instructions.
One crust is done cool it in the fridge of freezer while the ice cream is in the machine.
Once crust is cool and ice cream is done. Pour ice cream in the crust and place in freezer for an hour. When ice cream is firm top with cool whip in an even layer around the pie. Dust the top with coco powder and return to freezer for an hour for pie to set hard.
Gluten free dessert do not need to always be a challenge. With a little extra rice the possibilities are endless. Many Vietnamese and Philapino dessert are rice based.
2 Cups Cooked Rice
1 Cup of any kind of Milk ( you may want more depending on the constancy you like)
1/4 Brown Sugar
1 Mango (peeled and chopped)
Place the rice in a pot and add milk bring to simmer. Add sugar and 1/4 of the chopped mango. Your looking for the rice to become soft and mushy. You want to cook it slow and continue to mix. You may need to add more milk depending on how humid the air is or how soft u want it. Once the liquid is gone shot the flame and allow it to cool. I prefer to serve it cooled and will leave it in the fridge to chill for a hour it more. When serving spoon into bowls and top with mango Enjoy!!!
With Hanukah and thanksgiving on the same day it was important to come up with recipes that fit both holidays. With plenty of manischewitz on hand I figured this would be a fun way to spike up my cranberry sauce.
2 lbs Cranberry Sauce
1 Cup Sugar
1 Orange – Juice and zest
1 1/2 Cups Manischewitz Wine
1 tsp Vanilla (optional)
2 Tbs Honey
1 Cup Apple Sauce
Place cranberries and wine in a pot. Turn heat on low. Add orange zest and juice. Mix well. Once liquid starts to bubble add sugar and vanilla. Cook on low, stirring regularly until cranberry are soft (about 30 minutes). Mash berries with a potato masher and then add honey and apple sauce. Continue to cook for a few more minutes . Serve cold or warm. I like my cranberry sauce with large chunks of cranberry but feel free to throw it in a food processor if you like it more smooth.