Recipe Cards

Buttery Jam Cookies Source...

Thu, 05 Jul 2012 12:31:00 -0400

Buttery Jam Cookies

Source - http://poetinthepantry.com/2012/07/04/buttery-jam-cookies/

Serves: 40

Ingredients

8 Tablespoons (1/2 cup) unsalted butter, softened

2/3 cup raw sugar

1 large egg

2 Tablespoons whole milk

3/4 teaspoon vanilla extract

1/3 cup chunky cherry preserves

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon fine sea salt

1 cup white chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.

Add the sugar and beat for one minute.

Add the egg and beat for 2 minutes.

Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.

Add the preserves and beat on low for 1 minute.

Add the dry ingredients and mix on low until just incorporated.

Stir in the white chocolate.

Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.

Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.

Cheesecake Cookies Source...

Thu, 05 Jul 2012 12:06:40 -0400

Cheesecake Cookies

Source - http://www.fabulousyouphotography.net/2012/07/cheesecake-cookies.html

Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 (8-ounce) packages cream cheese, softened
1 ¼ cups unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup graham cracker crumbs
1 can blueberry and 1 can strawberry pie filling

Preheat oven to 350 degrees.

Combine the flour, baking powder, and salt in a bowl.

In a medium size mixing bowl add the cream cheese, butter, sugar, eggs, and vanilla. Beat with an electric mixer until light and fluffy.

With the mixer at a low speed., add the flour mixture slowly until well combined.

Refrigerate dough just until cool to make it easier to roll.

Scoop a rounded tablespoon of dough and roll into a ball. Roll in graham cracker crumbs. Place on a greased cookie sheet.

Using the back of a teaspoon measure, make an indention in the center of each ball. Fill with a small amount of desired pie filling.

Bake for 10 - 12 minutes or until the bottoms are lightly brown.

‘American Pie’ Cake recipe by hungry rabbityield: one 6-inch...

Sun, 01 Jul 2012 13:50:37 -0400

‘American Pie’ Cake

recipe by hungry rabbit
yield: one 6-inch cake

Note: You’ll need a total of 3 cups each of fresh raspberries and blueberries for the entire recipe.

Pie Crust

recipe adapted from Cook’s Illustrated

INGREDIENTS

1-1/4 cups unbleached all-purpose flour (6-1/4 ounces)
1/2 teaspoon fine sea salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 sticks), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 1/4-inch pieces
2 tablespoons vodka, cold
2 tablespoons cold water

DIRECTIONS

1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to middle positions and place baking sheet in oven; heat oven to 375℉. Roll refrigerated disc of dough on lightly floured work surface to 12-inch disk. Transfer dough to a 7-inch (2-inch high) ring on a silpat lined baking sheet. Ease dough into pan by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Allow excess to drape over edge. Chill in freezer for 15 minutes.

4. Remove prepared crust from freezer, press parchment inside dough shell; evenly distribute ceramic pie weights over parchment. Bake for 20 minutes. Carefully remove parchment and weights, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool completely.

5. Using a sharp pairing knife, carefully trim around the edge of the ring to get a clean top edge. Set aside.

Blueberry Layer

INGREDIENTS

1 cup, plus 1/2 cup fresh blueberries, separated
2 tablespoons water
1-1/2 tablespoons powdered pectin (Sure-Jell)
1 cup granulated sugar
Pinch fine sea salt

DIRECTIONS

1. Cook 1 cup of berries and water in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3-4 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes.

2. Gently fold in remaining 1/2 cup of blueberries into puree. Spread fruit mixture evenly over bottom of pie shell and set aside.

Creamy Lemon Mousse

INGREDIENTS

Lemon Curd
1 large egg plus 1 egg yolk
1/4 cup granulated sugar
Pinch fine sea salt
2 tablespoons lemon juice, freshly squeezed
1 tablespoon unsalted butter
1 tablespoon heavy cream

Lemon Mousse
1-1/4 teaspoons unflavored powdered gelatin
2 tablespoons lemon juice, freshly squeezed
12 ounces cream cheese, cut into pieces and softened
4 tablespoons granulated sugar
Pinch fine sea salt
1/2 cup heavy cream, room temperature
1 tablespoon limoncello (optional)

DIRECTIONS

Lemon Curd (you will only need a portion of this to make the mousse)
1. Whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, about 3 minutes. Remove from heat and stir in butter and heavy cream. Press through fine-mesh strainer into small bowl, cover and refrigerate until needed. (You will not use all the curd for this recipe)

Lemon Mousse
1. Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 20 seconds. Set aside.

2. Add cream cheese, sugar, and salt to the mixing bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until smooth and creamy, scraping down sides of bowl, about 2 minutes. With machine running, slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture, limoncello (if use) and 1/2 cup of curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.

3. Spread 1 cup of mousse over blueberry layer, smooth with off-set spatula. Refrigerated both cake and remaining mousse until needed.

Raspberry Layer

INGREDIENTS

9 ounces frozen raspberries (1-1/2 cups)
3 tablespoons powdered pectin (Sure-Jell)
3/4 cups granulated sugar
Pinch fine sea salt
1-1/2 cup fresh raspberries

DIRECTIONS

1. Cook frozen berries in medium saucepan over medium heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Gently fold fresh raspberries into remaining puree.

2. Remove cake from refrigerator and spread raspberry mixture over the mousse layer. Smooth with off-set spatula. It should level with the top edge of the crust.

Assembly

INGREDIENTS

24 fresh raspberries (about 1-1/2 cups)
24 fresh blueberries (about 1-1/2 cups)
Reserved lemon mousse

DIRECTIONS

1. Stir lemon mousse to get a smooth consistency. Place mousse into a piping bag fitted with a 1/2-inch round tip.

2. Place raspberries and blueberries in rows with lemon mousse piped in between. (See photos)

3. With a large metal spatula, lift cake and place it on cake stand or a serving platter; lift ring gentle and serve.

pleasantlakecampground: Pleasant Lake’s Mosquito Mojito! Squash...

Sun, 01 Jul 2012 13:49:20 -0400

pleasantlakecampground:

Pleasant Lake’s Mosquito Mojito! Squash the heat and beat the bugs with a non-traditional mojito.

2.5 oz Bacardi Gold rum (sub 2.5 oz Silver)
.5 oz Campari
2 dashes Angostura bitters
1 oz lime juice
1 spoonful white sugar (sub 1 spoonful brown sugar if using white rum)
3 oz. Sprite
8 large leaves of fresh spearmint
Ice

Put all ingredients into a shaker and shake vigorously to combine. Garnish with a lime wheel.

veganitos: Pizza Dough OK I’m camp #BurritoPunx but just like...

Sun, 01 Jul 2012 13:48:18 -0400

veganitos:

Pizza Dough

OK I’m camp #BurritoPunx but just like Britney Spears said on teen pop rival Christina Aguilera - there’s no reason you can’t like both. This recipe makes one thick crust or two thin crust pizzas and is suitable for freezing.

Ingredients

340g plain white flour, can substitute 100g for wholemeal but it will make a denser base

200ml warm water. Personally I’m funny about eating something that’s been sat around in my boiler all day so usually use some recently boiled, mixed with cold. Bear in mind you can weigh it too as water weighs 1ml to 1g

1 pack yeast (most are 7g, don’t think it matters)

1 tbsp sugar

1 tsp salt

1 tbsp olive oil

Method

Mix together water, yeast and sugar, set to one side

Sift flour into your your largest mixing bowl and stir through salt. After 5-10 mins the water mixture should be bubbly. Make a well and pour it in

Mix with hands or spoon then knead in the bowl - that’s why it needs to be big - I have never kneaded on my counter top, personally I think it’s completely unnecessary and am not inclined to clean up unnecessary shit

Knead for 5 mins until lumps have gone, use the dough to dab off excess flour from bowl sides. Add a couple of tbsp cold water if it’s a bit dry or more flour if it’s too wet (absorbent properties vary depending on flour brand)

Most recipes will now tell you to transfer into a clean bowl: not necessary. Just dab it with a bit of olive oil and cover with cling film or a plate (reduce wastage!!) and leave it in a warm place. If your kitchen’s cold try the airing cupboard or if you’re using a plate put it in the oven, heat it for 5 mins at 50 degrees then turn it off (keeping dough inside, obvz)

Leave for 1 hr. Knead lightly again and leave for another hour. Now it’s ready to, optimus prime voice… roll out

prettygirlfood: Saffron White Chocolate Truffles 200 g white...

Thu, 28 Jun 2012 06:56:00 -0400

prettygirlfood:

Saffron White Chocolate Truffles

200 g white chocolate
100 ml cream (full-fat)
0.5 g saffron
1 tbsp honey
powdered sugar

Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!

evepostapple: Make Your Own Alkaline Vitamin Water Find...

Mon, 25 Jun 2012 02:40:00 -0400

evepostapple:

Make Your Own Alkaline Vitamin Water

Find yourself needing a vitamin boost?

Click here, for complete recipe and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters or get inspired to make your own combinations.

Recovery - This vitamin water is ideal for recovery post-workout or after a large bout of physical activity. Blackberries and Cherries aid in replenishing oxygen in the blood while pomegranate and glutamine help to restore and repair muscle tissue damage

C*Power - This vitamin water gives you a boost of anti-viral and anti-inflammatory vitamin C. With natural citrus fruits and camu camu powder, c*power is ideal for boosting your immunity after an illness or just keeping your body empowered. This is an excellent combination for weight loss

Stressless - This is my favourite combination, the blend of watermelon and rosemary is divine. This vitamin water is ideal for helping you balance stress on a mental and physiological level. With the addition of B vitamins, hydrating watermelon and calming rosemary this combination is best used during times of stress or intensity

Digest It - Excellent for aiding in digestion and stimulating the colon and digestive tract. With the combination of pineapple’s digestive enzymes, soothing, cooling mint and warming ginger, stimulating lemongrass, immunizing lychee and probiotics this water will aid in internal balance

Detox - Purify your blood and body with this awesome vitamin water! Detox is ideal for the morning after a night out or when you are cleansing. Created with hydrating coconut water, and fresh cucumber, nutrient rich coconut meat, detoxifying milk thistle and anti-oxidant loaded raspberries and blueberries, this combination will cleanse your body from the inside out

It simple, cheap and easy way to get your vitamins in a delicious and hydrating way.

www.zainsaraswatijamal.com

Chocolate Coconut Mini Bundt Cake Source...

Sun, 24 Jun 2012 12:30:28 -0400

Chocolate Coconut Mini Bundt Cake

Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/

Ingredients

1/2 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup of brown sugar (NOT packed)

1/2 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 cup unsweetened apple sauce

1 egg, lightly beaten

3/4 cup of unsweetened almond milk (I used vanilla)

1 tsp vanilla

1 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup unsweetened coconut flakes

Frosting:

3/4 cup powdered sugar

1 tbsp unsweetened almond milk

1/2 tsp coconut extract

small amount of baking chocolate to melt

Directions

Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl. Mix all wet ingredients together. Slowly add dry ingredients into wet until well incorporated. Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full. Bake for 25-30 minutes or until a toothpick pushed into the center of a cake comes out clean. Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting. Melt chocolate for additional drizzle. Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.

Cookie Dough Brownies Source...

Sun, 24 Jun 2012 11:54:33 -0400

Cookie Dough Brownies

Source - http://bunsinmyoven.com/2012/05/11/cookie-dough-brownies/

Ingredients

1 recipe or box of brownie mix, prepared and baked

3/4 cup salted butter, room temperature

3/4 cup light brown sugar, packed

1/2 cup granulated white sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Instructions

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the milk and vanilla until well combined.

Slowly add in the flour and mix until combined.

Fold in the chocolate chips.

Top the baked and cooled brownies with the cookie dough.

adapted from Recipe Girl

Chocolate Dipped Strawberry Creamsicles Source...

Sat, 23 Jun 2012 06:59:48 -0400

Chocolate Dipped Strawberry Creamsicles

Source - http://thesweetlifeonline.blogspot.com.au/2012/06/chocolate-dipped-strawberry-creamsicles.html

makes about 10 creamsicles

2 cups fresh strawberries

1 can full fat coconut milk

1-2 tbsp agave nectar

2 tsp vanilla extract

12 ounces semi-sweet chocolate

3 tbsp coconut oil

In a food processor, blend together strawberries, coconut milk, agave nectar, and vanilla until smooth. Pour into popsicle molds and place in freezer until frozen all the way through.

Combine chocolate and coconut oil and melt in a microwave or double boiler.

Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes.

Oreo Munchkins with Vanilla Ice Cream Source -...

Mon, 18 Jun 2012 18:26:43 -0400

Oreo Munchkins with Vanilla Ice Cream

Source - http://www.pepper.ph/food-hack-what-would-frankenstein-do-with-a-deep-fryer-and-some-oreos/

serves 4

16 pcs original Oreos

1 small box Maya hotcake mix

1 tsp baking powder

A pinch of salt

Oil for deep frying

4 scoops vanilla ice cream

1/2 cup chocolate syrup

Prepare hotcake batter as directed on packaging.

Add baking powder and a pinch of salt.

Whisk well.

Heat oil on medium flame.

Dip oreo in batter and fry.

Repeat with the rest of the Oreo cookies.

Drain on paper towels.

Transfer to a plate.

Top with vanilla ice cream and drizzle with chocolate syrup.

Serve immediately.

** You could try using different flavors of ice cream like rocky road, caramel, etc.

** You could even try using caramel syrup instead of chocolate.

Rocky Road Cookies (Adapted from Martha Stewart) Source...

Mon, 18 Jun 2012 14:58:00 -0400

Rocky Road Cookies (Adapted from Martha Stewart)

Source - http://snixykitchen.wordpress.com/2012/06/17/rocky-road-cookies/

Makes about 16 cookies

½ cup all-purpose flour
¼ cup unsweetened Dutch-process cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet or bittersweet chocolate chips (I used ¼ cup of each)
½ stick (4 tablespoons) unsalted butter
¼ cup sugar
1 large egg
½ teaspoon pure vanilla extract
¼ cup chopped walnuts
¼ cup mini marshmallows

Preheat the oven to 325ºF.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
Melt half of the chocolate chips with the butter in a heatproof bowl set over a pot of boiling water.
Transfer the melted chocolate to the bowl of an electric mixer with a paddle attachment. Add sugar, egg, and vanilla. Mix to combine.
On low speed, slowly add the dry ingredients, mixing just until combined.
Fold in the remaining chocolate chips, walnuts, and marshmallows.
Drop about a tablespoon of dough onto a parchment-lined baking sheet about 2 inches apart, making sure that the marshmallows are not exposed. The marshmallows will melt in the oven, so it’s best if they’re inside the balls of dough or they’ll leave a void on the top of the cookie when they melt. Next time, I might try adding a couple marshmallows on top just before the cookies are done like I did with my s’mores cookies. Check out that recipe if you’d like just a little more marshmallow gooeyness.
Bake for 12-15 minutes, until the surface begins to crack. Transfer to a wire rack to cool. Serve with a cold glass of milk.

{No Bake} Cake Batter Truffles Source...

Mon, 18 Jun 2012 12:29:57 -0400

{No Bake} Cake Batter Truffles

Source - http://www.thenovicechefblog.com/2012/06/cake-batter-truffles-food-processor-giveaway/

Yield: 42 Truffles

ingredients:

1 stick (8 tablespoons) butter, room temperature
1 1/2 cups yellow cake mix
1/2 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles

16 oz (8 squares) white almond bark
2 teaspoons veg oil or shortening
rainbow nonpariels (small round sprinkles)

directions:

In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.

Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.

While dough is chilling, melt almond bark in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted almond bark using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils.

Let truffles coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the fridge, but can be if you like them cold!

1healthyhappyfitnessblog: Watermelon Cooler - The ultimate in...

Mon, 18 Jun 2012 09:20:08 -0400

1healthyhappyfitnessblog:

Watermelon Cooler - The ultimate in summertime refreshment.

4-5 cups of seedless watermelon (1 medium-sized watermelon), cut into chunks

1/2 peeled cucumber, cut into chunks

5 -10 mint leaves roughly chopped

1 tablespoon of fresh lime juice

a pinch of salt

Directions

Depending on the size of your blender, you may have to do this in two batches, I did. Divide your ingredients in half, and process it twice if need be. Place all the ingredients in a blender, and process until it smooth. Pour the mixture through a strainer into a bowl, pressing the solids with a wooden spoon to get all the liquid out.

Place the watermelon mixture back in your blender and add ice cubes. Depending on how slushy you want it, add your ice cubes accordingly. I wanted mine very slushy, almost like a snow cone, so I used lots of ice cubes. Serve immediately.

eatingfitness: Homemade Pita Bread Recipe (low cal and whole...

Mon, 18 Jun 2012 09:19:24 -0400

eatingfitness:

Homemade Pita Bread Recipe (low cal and whole wheat)
Servings: 2 pita breads (4 halves)
Calories per half a pita bread: 88 cals

You will need:

1/2 cup of whole wheat flour

1/4 cup of white flour

1/4 cup of water (more or less if needed)

1/4 tablespoon of yeast

Optional: 1/8 teaspoon of salt, 1/4 teaspoon of brown sugar

Directions:

Sift flour and yeast together

Stir in salt and water

Knead

Split dough into 2 balls and flatten to about 1/4 inch thick

Preheat oven to 200C and let dough rise for about 30 minutes

Bake on the bottom rack for 5 minutes

Serve with favorite fillings!

Other nutritional information:
cals from fat - 2.5, total fat - 0.275g, cholesterol - 0mg, sodium - 74.25mg, total carbohydrates -18.35g (dietary fiber 0.8g, sugars 0.25g), protein - 2.7g

Fudge Brownies – a recipe from Rosie Beaucoup, original source...

Fri, 15 Jun 2012 14:57:48 -0400

Fudge Brownies

– a recipe from Rosie Beaucoup, original source unknown

Source - http://movitabeaucoup.com/2010/12/01/fudge-brownies-so-easy-a-monkey-could-make-em/

Yields one 8×8 inch square pan.

1/2 cup margarine, plus 2 tablespoons margarine set aside
6 tablespoons cocoa
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
1/2 cup chopped nuts (optional), walnuts, for example, or pecans
confectioner’s sugar for garnish (or your favourite frosting)

Preheat oven to 350°F. Grease an 8×8 inch square baking pan.

In a saucepan, melt the 1/2 cup margarine over medium low heat. Once melted, add the cocoa and additional margarine (2 tablespoons). Remove from heat. Add the sugar and mix to combine. Stir in the eggs, one at a time. Add the vanilla. Finally, stir in flour and nuts (if using).

Spread evenly in your prepared pan. Bake for 25-30 minutes, or until cake tester inserted into the centre of the pan comes out clean. Cool on a wire rack and then sprinkle with confectioner’s sugar (a mesh sifter does the trick) or frost if desired.

Mango Sorbet Source...

Fri, 15 Jun 2012 12:20:31 -0400

Mango Sorbet

Source - http://www.everydaysouthwest.com/recipes/mango-sorbet-recipe-give-away/

Recipe type: Dessert

Author: Sandy Hoopes

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

This Mango Sorbet Ice Cream Bombe is my grown up take on the Dreamsicles and 50/50 Ice Cream Bars that filled the summer days of childhood.

Ingredients

2 cups granulated sugar
1 cup water
6 cups Mango, peeled and chopped (about 7 to 8 medium mangos)
4 tablespoons pineapple juice
1/4 teaspoon salt
28 ounces vanilla ice cream
Raspberry Sauce for garnish, optional
fresh raspberries for garnish, optional
mint leaves for garnish, optional

Instructions

Pour sugar into a sauce pan. Carefully add the water without splashing the sugar onto the sides of the pan. Bring the mixture to a simmer over medium heat.
Immediately turn down the heat and lightly simmer for 5 minutes to thicken the mixture but, do not allow the sugar to caramelize or turn color. The syrup should be as clear as possible. Pour into a heat proof bowl to cool, set aside.
Peel and chop mangos and place in the bowl of a food processor. Add pineapple juice and salt. Puree until the mangos become a very smooth, fine puree or liquid.
Add 1/2 of the simple syrup and process until there are no lumps of mango. Taste the mango puree for sweetness and add as much of the remaining syrup as needed. The mango puree should be rather tart to complement the creamy vanilla ice cream. After the mango sorbet is frozen, it will not be quite as tart or as sweet.
Chill the mango puree 6 to 8 hours or overnight. Freeze the bowl of the ice cream freezer over night.
Pour mango puree into an ice cream freezer and process according to the manufacturer’s directions (the Cuisinart only takes 20 mins). Pour into a freezer proof bowl and freeze.
To make individual plated desserts, thaw the mango sorbet to a temperature that allows you to stir it but, is not melted. Scoop enough mango sorbet into chilled, individual molds to coat the surface of the mold with 1/4 inch thick layer of sorbet. Freeze the molds until sorbet is hard. You may have to check the molds during the freezing process to push the sorbet back into place. The sorbet may sink towards the bottom of the molds if it is not cold enough to freeze right away.
Use an ice cream scoop to fill the center of the molds with vanilla ice cream. Press the ice cream into the molds to eliminate air bubbles and level the top of the mold. Freeze until solid all the way through, over night is best.
To make one large ice cream bombe, use a medium sized bowl or loaf pan for a mold. Freeze the mold over night.
Repeat the steps for the individual plated desserts using only the single mold.
Use an additional frozen bowl or loaf pan that is slightly smaller to insert into the center of the mold to hold the sorbet in place as it freezes. When the sorbet layer of the bombe is frozen, pour hot water into the smaller bowl or pan to loosen it and remove.
Bring vanilla ice cream to a temperature that will allow it to be stirred. Fill the center of the sorbet bombe with vanilla ice cream. Smooth out all air bubbles. Level the top of the vanilla to 1/4 inch below the edge of the outer sorbet layer. Freeze until hard.
Top the ice cream with a layer of remaining mango sorbet and freeze over night.
Dip the mold in a bowl of hot water to loosen the sides and turn the bombe out onto a serving dish.
Cut the mold into slices with a hot knife. Dip the knife in hot water and wipe clean between each slice.
Serve with raspberry sauce and fresh raspberries.
Garnish with mint leaves, if desired.

Chocolate and Berries Yoghurt Dessert Recipe Source...

Thu, 14 Jun 2012 12:24:13 -0400

Chocolate and Berries Yoghurt Dessert Recipe

Source - http://www.tablespoon.com/recipes/chocolate-and-berries-yogurt-dessert-recipe/2/

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/4 cup cocoa

1 1/2 cups fresh raspberries

4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1 cup whipping cream, whipped

2 tablespoons hot fudge topping

1 cup fresh blueberries

Directions

Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.

love your blog! so useful!

Thu, 14 Jun 2012 03:52:35 -0400

thanks!

Cookie Dough Pretzel Bites Source...

Wed, 13 Jun 2012 17:18:21 -0400

Cookie Dough Pretzel Bites

Source - http://www.twopeasandtheirpod.com/cookie-dough-pretzel-bites/

Yield: about 50 pretzel bites

Pretzels stuffed with chocolate chip cookie dough and dipped in chocolate. Add colorful sprinkles for extra fun!

ingredients:

For the cookie dough:
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/2 cup all-purpose Gold Medal flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Pretzels
2 cups milk chocolate chips
Sprinkles, if desired

directions:

1. To make the cookie dough: in the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt. Slowly add milk and vanilla extract and beat until fluffy, about 2 minutes. Stir in the mini chocolate chips. Roll the cookie dough into little balls, about a teaspoon each. Sandwich between two pretzels and put on a plate or cookie sheet. Freeze the pretzel bites for 30 minutes.

2. Melt the chocolate chips, using the microwave (30 second intervals) or a double boiler. Dip half of each pretzel sandwich into the chocolate. Sprinkle pretzel bites with sprinkles, if using. Return the tray to the freezer and chill until the chocolate sets. Store the Cookie Dough Pretzel Bites in the refrigerator until serving time.

Cookie Dough adapted from The Cookie Dough Lover’s Cookbook

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love your blog! so useful!

Cookie Dough Pretzel Bites Source...

Cookie Dough Pretzel Bites

ingredients:

directions:

recipe by hungry rabbit
yield: one 6-inch cake