Sunday, January 18, 2015

Orange Ice Cream

I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!

Makes 1 Litre

Ingredients

2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional

Directions

In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.

  Amy

Saturday, January 17, 2015

Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.




Adapted from The Nato's, serves 4 to 6

Ingredients

1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese

Directions

In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.


  Amy

Oatmeal Raisin Cookies {Lactation Cookies}

The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s milk supply. But of course these cookies can be eaten by anyone. These cookies have a crispy crunchy exterior and a chewy center. The yeast makes the cookies slightly salty and strangely addicting. It is recommended to eat at least four a day :o)

Adapted from I am Baker, makes 2 dozen

Ingredients

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional

Directions

Heat oven to 350 F.

Line baking sheets with Silpat or parchment paper.

In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.

In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.

Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.

Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.

Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".

  Amy

Mango Buttercream Frosting

Adapted from Culinary Chronicles

Ingredients

1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar

Directions

In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.

Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.

  Amy

Tuesday, July 29, 2014

Overnight Cinnamon Buns

These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.



Adapted from Alton Brown, makes 12 large buns

Ingredients

4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt

1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened

1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar

Directions

In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.

Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.

Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.

Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.

Butter a 9"x13" baking dish.

Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.

Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.

The next morning...

Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.

In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.

Spread over the rolls and serve immediately. These rolls are best while still warm.


  Amy

Sunday, July 20, 2014

Peanut Butter Ice Cream

Makes approximately 1 litre

Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter

Directions

Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.

In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.






  Amy

Tuesday, January 7, 2014

Sugar Cookie Bars


Adapted from Authentic Suburban Gourmet, makes 24 large squares

Ingredients

1 cup butter, at room temperature
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1/2 cup butter, at room temperature
½ cup cream cheese
, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
5 tablespoons milk
Food coloring, if desired

Sprinkles, if desired

Directions

Preheat the oven to 375 F. Grease a large rimmed baking sheet. 

In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.


In a separate bowl sift together flour, salt, and baking soda. Slowly add to the butter mixture and mix just until combined. Gently and evenly spread out batter on to the prepared sheet.

Bake at 375 F for 10 to 15 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.

To prepare the frosting, in a large bowl, beat butter and cream cheese until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined. Then add the milk and mix until smooth. The frosting should have a spreadable consistency. Add a few drops of color, if desired. 


Spread frosting over cooled cookies. Decorate with sprinkles and then cut into bars.

  Amy
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