summer

Rhubarb Crumble Ice Cream

July 7, 2016 by Amanda 11 Comments

Well, hello July!

The last few months have flown by in a flurry of boxes, trips to the eco-station and Good Will, buying furniture, and unpacking. I always forget just how much I detest moving until I’m right in the thick of it. It’s amazing just how much stuff one can accumulate after living in a space for a few years and how much crap can fit into the tiniest nooks and crannies of a home.

However, all annoyances aside, we moved into our new home in the middle of May and we are completely in love with it! The house is still coming together, we are still organizing and setting up particular rooms, but we are slowly getting there. The new place has so much more space and light than either of us are used to, and it has been really fun (and a bit overwhelming) to start to make it our own. Blending the styles of two different people certainly has its challenges, but thankfully my love and I are both pretty laid back people. Plus, he can totally sense when he’s fighting a losing battle and leaves the final decision to me. (What can I say, the man is a saint.) The fur children are also adjusting, but I’d say overall they love their new backyard and don’t seem to be having any difficulties with making their mark on the new space (and by mark I mean pee spots on the lawn and scratches on the hardwood floors). They have certainly added a bit of, erm…character to our home.

As soon as we moved in I was itching to make use of the kitchen. So much counter space, so much light! It’s wonderful. And just when I thought life couldn’t get any better, I discovered that our backyard has a rhubarb plant that is practically the size of a small car. Naturally, I am in heaven. I have already made several batches of rhubarb strawberry jam, rhubarb coffee cake, rhubarb compote, and several rhubarb berry crisps. And my latest creation: this rhubarb crumble ice cream. Aka. heaven on a spoon.

You start with a creamy vanilla base. I used this base from my peach cinnamon swirl ice cream from a few summers ago, but added a vanilla bean for a little oomph. Then you make a quick and easy rhubarb compote, bake up an addictive cookie crumble, and swirl it all together. The end result is basically rhubarb crumble à la mode, and you might just find yourself unable to stop eating the stuff. Plus, how pretty is that pink rhubarb swirl?!

I know I’ve said it a million times over the past year or so, but now that we are finally getting settled, I really do hope to be able to pay a little bit more attention to this blog. I’ve got so many recipes that I’d like to share. It really is just a matter of carving out the time to do it. Wish me luck!

Rhubarb Crumble Ice Cream (ice cream base slightly adapted from saveur.com by Jeni Britton, and cookie crumble from Take a Megabite)

For the ice cream:

2 cups whole milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1 vanilla bean, scraped out
1/4 tsp. salt
3 tbsp. cream cheese, softened

Combine 1/4 cup of the milk and the cornstarch in a small bowl and mix well; set slurry aside. In a large saucepan, whisk together the remaining milk along with the cream, sugar, corn syrup, vanilla bean, and salt. Bring the mixture to a boil over medium-high heat. Cook for 4 minutes, then add in the slurry. Return to a boil and cook, stirring, until thickened, for about 2 minutes. In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture. Cover the bowl and refrigerate until the mixture is chilled, or overnight. Churn the ice cream in your ice cream maker according to manufacturer’s instructions until it has the consistency of soft serve (mine took about 25 minutes).

For the rhubarb compote:

6 cups rhubarb (approx. 8-10 stalks), chopped
1/2 cup sugar
1/2 cup honey
1/4 cup water
1 tsp. vanilla

Combine the rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, then lower the heat and simmer for about 20 minutes (the rhubarb will break down). Remove the pan from the heat and cool completely.

For the crumble:

1 cup flour
1 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter
1/2 tsp. cinnamon

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Whisk together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles a coarse meal. Transfer to the prepared baking sheet, spread out, and bake for about 30 minutes, tossing every 10 minutes, or until golden. Cool completely.

Layer the ice cream, rhubarb compote, and cookie crumble in a container. Use a knife or spoon to swirl the layers together. Cover with plastic wrap and allow the plastic to touch the ice cream – this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and enjoy!

What are your favourite rhubarb recipes? If you’ve got a good one, please send it my way!

Filed Under: Summer, Sweet Treats Tagged With: crumble, dessert, ice cream, Jeni's, rhubarb, summer

Berry Delicious Potato Salad

July 24, 2014 by Amanda 12 Comments

Hello friends! How’s life? Please tell me you’re out there enjoying the crap out of Summer. Can you believe we’re nearing the end of July?!

Today I have a special summer potato salad recipe for you. A couple of weeks ago I was contacted and given the opportunity to share a recipe developed by one of Canada’s foremost chefs for the Dairy Farmers of Canada’s 2014 Real Cream program.

There’s real whipping cream in this potato salad, folks. And it’s divine.

Allow me to be totally honest here – I’ve never been a huge fan of potato salad. I don’t dislike it, but it’s not something I typically fill my plate with. I take a small spoonful and carry on. In fact, I had never made potato salad before, or even really considered it. Typically potato salads are very mayonnaise-heavy, and I’m not a big mayo lover. I like a little smear on my sandwich, or a little spoonful in my tuna or egg salad, but that’s about it. When I read this recipe, I was really intrigued by the unique ingredients and flavours. The Dijon mustard, real whipping cream, and fresh lemon juice and mint really come through and help to downplay the mayonnaise in the dressing for the salad, and the fresh berries and arugula provide a fun twist. I ended up enjoying a bowl full of this potato salad once it was put together – and let me tell you, I ain’t never eaten more than a few bites of potato salad in one sitting before.

This potato salad would make a great addition to a summer picnic or BBQ, or even a regular ol’ weekday meal. I think it looks super pretty served in little tea cups. Don’t you think it would be fun to serve it this way at a bridal or baby shower? *idea alert!*

Even if adding sweet berries and whipping cream to a potato salad sounds bit wild, I really encourage you to give this recipe a try. What’s living if you don’t walk on the wild side from time to time?

Berry Delicious Potato Salad (recipe by Chef Michael Allemeier from the Southern Alberta Institute of Technology)

A classic summer yellow-fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist. Serves 8.

5 medium yellow-fleshed potatoes (about 2 lbs)

2 hardboiled eggs, peeled

1/2 cup mayonnaise

1/3 cup 35% whipping cream

1/4 cup sour cream

2 TBSP. Dijon mustard

1 TBSP. fresh lemon juice

4 green onions, thinly sliced (green parts only)

1/4 cup loosely packed, thinly sliced fresh mint

Salt, to taste

2 cups mixed berries (such as blueberries, strawberries, blackberries, raspberries)

1 cup firmly packed baby arugula leaves, stems removed

1 TBSP. balsamic vinegar

Scrub potatoes and dice into 3/4-inch (2 cm) pieces. Cook in large pot of salted boiling water until tender. Drain well; let cool slightly.

Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.

To serve: In a medium bowl toss the berries, arugula, and balsamic vinegar together; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.

Chef Michael’s Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria, and Kennebec potatoes – all of these are perfect for this salad.

Disclaimer: I was generously provided with the ingredients (and some sweet Real Cream swag!) to make this recipe, but all opinions are my own.

Filed Under: Salads, Sides, Summer Tagged With: arugula, berries, potatoes, salad, summer

Blueberry Lemon Shortcakes with Lemon Whipped Cream

July 10, 2014 by Amanda 12 Comments

Blueberry Lemon Shortcakes | Once Upon a Recipe

If I was asked which baked breakfast good I would not want to live without, I think it would be a tie between cinnamon buns and scones.

And that’s serious business because I love breakfast and all of its choices so very much. But…scones. They are just perfect little breakfast packages, whether made sweet or savory. You can eat them as is, slather them with butter or jam, or sandwich them around eggs and cheese and bacon. Scones are just a breakfast dream, waiting to happen.

And if you want to make a scone decidely breakfast-inappropriate, you could serve it alongside a cloud of freshly whipped cream and a pile of berries. (Although I totally wouldn’t judge you if you ate it for breakfast. In fact, I’d probably high-five you).

Last week I had a bunch of blueberries that were about to go past their prime. I had also bought a giant bag of lemons the week before. Sidenote: I never seem to have a lemon on hand when I really need one, so I decided that it would be a great idea to buy a huge bag of them and use lemon in everything (fresh lemon water, homemade salad dressings, etc.). And of course, once I had a copious amount of lemons I failed to use them in all the ways I had imagined. Why does the world work this way? Anyways…so there I was with blueberries and lemons that needed a good home. The idea of fresh blueberry scones with a little lemon zip got me started. As the scones were baking in the oven, I got an invite to dinner that evening and offered to bring dessert. It was divine intervention, really. The only solution was to make the scones even better by turning them into shortcakes!

And dang, they did not disappoint. I added a little more lemon zest to the freshly whipped cream, which really brought out the lemon flavor in the scones themselves. These little shortcakes were the perfect summer evening dessert and were so easy to put together. They’re pretty too! I am envisioning many blueberry shortcakes in my future this summer! Maybe even for breakfast.

Blueberry Lemon Shortcakes with Lemon Whipped Cream

These scones are lovely on their own with a cup of coffee or tea, but the whipped cream and extra blueberries take them to a whole other level. Either way, try to enjoy them on the same day that they are made. Makes 9 scones/shortcakes.

For the Blueberry Lemon Scones (adapted from Kitchen Trial and Error):

1 3/4 cup flour
2 TBSP. sugar
1 1/2 TBSP. baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups blueberries, fresh or frozen
1/2 cup whole milk
1 tsp. vanilla extract

Zest from one lemon

For the glaze:

1/4 cup freshly squeezed lemon juice
1 cup icing sugar, sifted
1 TBSP. unsalted butter, melted
Zest from one lemon

Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Cut the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs. Add the blueberries. Add the milk and vanilla and bring the dough together. Turn out onto a floured surface and shape it into a square. Cut into 9 pieces. One thing I did not do here but will the next time I make these is to brush to the tops of the scones with more milk (to help the tops brown a little bit more in the oven). Bake for 15-20 minutes or until lightly browned. Whisk the glaze ingredients together in a small bowl and drizzle over the scones while they are still warm. Cool completely on a wire rack.

To make the shortcakes:

1 cup whipping cream

1 TBSP. sugar

Zest from two lemons

1-2 cups fresh blueberries

Whip the cream until soft peaks form. Fold in the sugar and zest. Slice each scone in half. Top the bottom half with a couple spoonfuls of the whipped cream, sprinkle with blueberries, and top with the other half.

Filed Under: Fruit, Summer, Sweet Treats Tagged With: blueberries, dessert, lemon, scones, shortcakes, summer

Mango Coconut Chia Pudding Pops (Vegan)

June 11, 2014 by Amanda 23 Comments

Frrrrrriiiiiieeeeennnnnddddssss!

Oh, how I’ve missed you! I had not intended to be gone this long, but despite the fact that I jetted home from Thailand over two weeks ago, it’s taken just as long for my brain to return from vacation mode. Plus I was rather preoccupied with ridding myself of wicked jet lag, seeing all of the faces I’d missed while I was away, catching up on Game of Thrones, and getting my froyo fix (obvi). But I’ve finally returned to the kitchen and I couldn’t be happier. I bought a wok and some fun spices in Thailand and I took a cooking class there, so expect some Thai recipes very soon.

Thailand was amazing! However, I’m going to save those stories for another post. Right now it’s time for popsicles!

When I left for my trip, Spring was just starting to make its presence known, and Summer still seemed to be eons away. But over a month later, I think we’re getting there. The weather may not be epic and wonderful (yet), but I am craving all the Summer things. BBQ. Watermelon. Ice cream. Picnics. Corn on the cob. Cherries. And popsicles!

These popsicles were a bit of an experiment. I wanted to create a frozen treat that would take care of my sweet cravings, yet still remain somewhat healthy. And these little gems are just that. Chia seeds are a great source of healthy omega-3 fats and are very high in fibre, and they can help boost your energy, stabilize blood sugar, help with digestion, and lower cholesterol. Why wouldn’t you want all of those things? Better yet, these pops are so easy to throw together, and are customizable depending on your favorite fruit. I think strawberries, peaches, or raspberries would be delicious substitutions for the mango.

These pudding pops are creamy and satisfying, with just the right amount of sweet. Let’s jump into Summer, shall we? Mango coconut chia pudding pops for all!

Mango Coconut Chia Pudding Pops

These vegan pops are extremely customizable, fruit-wise. Just sub in your favorite! Makes about 10 popsicles, depending on the size of your popsicle molds.

1 can light coconut milk, well shaken

1/4 cup chia seeds

2 TBSP. organic cane sugar

1 tsp. vanilla

2 large ripe mangoes, chopped small

Mix together the coconut milk, chia seeds, sugar, and vanilla. Cover and allow to chill in the fridge for 4 hours to allow the chia seeds to expand. Layer the chia pudding and the chopped mangoes in popsicle molds, and freeze until firm (overnight).

Filed Under: Fruit, Summer, Sweet Treats, Vegan Tagged With: chia, coconut milk, healthy, mango, popsicles, summer, vegan

One Last Taste of Summer | Beet Lemonade

September 9, 2013 by Amanda 27 Comments

Hi friends! As I mentioned, I bought a juicer! Finally. After months of humming and hawing, and lots of helpful advice from friends and fellow bloggers, I bit the bullet and went for it. And I’m in love.

For reals. I can’t get enough juice! I have to admit, I was a bit worried at first. For one thing, up until this month, there wasn’t a single fresh juice bar around these parts. So going out and buying a fresh kale, cucumber, and apple juice to test the waters was not an option. However, I was looking for a way to get more fruits, and more specifically, vegetables into my diet. And crap! You can squeeze a lot of vegetables into a glass of juice!

After much deliberation, I bought this juicer from Amazon. It fit my budget and had good reviews. I’ve been very happy with it so far. Definitely a great juicer to start with. Green juices are my favorite – it’s amazing how much an apple can sweeten things up! Plus, when something is this green, I feel like I’m healthier just looking at it!

With Fall knockin’ at the door (Hip hip hooray! Boots! Scarves! Sweaters! Pumpkin everything!), I am trying to find ways to enjoy these last days of Summer. It’s been gorgeous here with hot temperatures that practically demand a refreshing beverage. I would drink beer all the live-a-long day, but unfortunately…well, you know. The solution? A healthy cocktail with fresh juice. Yep, I’m totally putting beets in your lemonade. Let’s do it!

Lemon juice gets a little sweetness kick from beet juice and honey syrup, and gin brings some fun to the party. Gin kinda has a reputation for that, doesn’t it? This lil’ cocktail is pretty tasty, folks. So why not juice up a little health, add a shot of booze, and call it even? Now that’s some Summer winning!

Beet Lemonade

This drink was inspired by an article I read in a local food magazine. The original recipe used a roasted beet puree in place of the fresh beet juice. If you’d like to make beet lemonade to serve a crowd, simply multiply the amounts listed below by the number of people you wish to serve and add to a pitcher of ice.

2 ounces fresh beet juice

2 ounces fresh lemon juice

1 ounce honey syrup*

2 ounces gin

Sparkling water (optional)

*To make the honey syrup, combine equal parts honey and boiling water, and allow to cool. (For example: for one ounce, combine 1 TBSP. honey and 1 TBSP. boiling water). Combine the remaining ingredients and pour over ice. Feel free to add more honey syrup if the lemonade is too tart for your liking. As the end result is rather…beety – adding sparkling water will cut the intensity a bit, if needed. Enjoy!

How are you spending the last days of Summer?

Filed Under: Beverages, Vegetables and Legumes Tagged With: beets, cocktail, fresh juice, lemonade, lemons, summer

A Quick Hello | Greek Yogurt Blueberry Muffins

August 31, 2013 by Amanda 22 Comments

Summer is whizzing by in a blur of hot sunny days and mosquito-filled evenings that are becoming cooler and cooler. There have been friends, dog park days, ~~too~~ many pints of beer, ~~too~~ many froyo indulgences, and ultimate frisbee. Oh, and crossfit ~~torture~~ bootcamp. I bought a new car! I’m becoming addicted to Breaking Bad (Walt Jr. is my favorite). I went raspberry picking on a raspberry farm. When I need a laugh, I watch this video (just ridiculous). I can’t get enough green juice. What’s goin’ on with you?

I’ll be honest. I have spent very little time in my kitchen over the past couple of weeks. I’ve just been churning out the essentials. Quick, easy, one-pot meals. A batch of granola for breakfasts. Green juice after green juice. Not a lot of fun or experimenting going on. BUT.

One morning I found the time to whip up a batch of these delicious and healthy muffins. Dudes, they’re made with whole wheat flour, wheat germ, greek yogurt, and coconut oil. And they taste good. Pinky swear.

As I’ve mentioned before, I love eating muffins for breakfast. But they’ve got to have some health to them or I just can’t justify it. I can totally get down with eating cake for breakfast, but not on the regular. In several short weeks I will enter the last year of my twenties (oy) and I’m already discovering that the old metabolism ain’t quite what it used to be. Hence the crossfit ~~torture~~ bootcamp. PS. It will be nothing short of a miracle if I can ever walk normally again.

Anyways, these muffins are full of good-for-you things, and they really are delicious. And completely guilt-free. I’ve made them a couple of times with blueberries, but I think raspberries or blackberries would work well too. Healthy muffin goodnesss! Time to get back to this spectacular summer living, but I’ll be back soon. I hope you’re all enjoying the summer livin’ too! xo

Greek Yogurt Blueberry Muffins (slightly adapted from Martha Stewart Living magazine, June 2013 issue)

Makes 12.

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup wheat germ

1/2 tsp. baking soda

Pinch of salt

1/2 cup brown sugar, packed

3/4 cup low-fat or fat-free plain greek yogurt

1/4 cup coconut oil, melted

2 eggs

1 tsp. vanilla

1 pint fresh blueberries

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine the flours, wheat germ, baking soda, and salt, and whisk together in a medium bowl. In a separate large bowl, whisk together the brown sugar, yogurt, coconut oil, eggs, and vanilla. Add the flour mixture to the yogurt mixture and gently mix together until just combined. Fold in the blueberries.

Divide the batter evenly between the muffin cups. Bake for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a wire rack.

Filed Under: Breakfast, Fruit Tagged With: blueberries, breakfast, coconut oil, greek yogurt, healthy, muffins, summer

Perfect for Summer | Caprese Pasta Salad

August 5, 2013 by Amanda 30 Comments

Happy Monday, friends! I hope you all had an incredible weekend. I am still enjoying mine, as we were granted a long one here in Canada for the civic holiday. And the weather is absolutely glorious, so I can’t wait to get outside and soak up some summer sun. The fact that we’re already into August is mind-boggling to me!

With that said, here is a quick and easy pasta salad recipe that would be perfect for any summer BBQ or gathering with friends and family. I’ve made it no less than 4 times over the past couple of months. It is so simple due to its short ingredient list, it comes together in no time, and can easily feed a crowd. Leftovers taste pretty spectacular too.

The recipe comes from Annie’s Eats, and is one of many gems that I’ve found on Annie’s blog. I barely changed a thing, except for upping the garlic a wee bit (I can’t help myself). If you’re not a fan of intense garlic flavor, ~~what’s wrong with you?~~ simply reduce the number of cloves. Adios!

Caprese Pasta Salad (from Annie’s Eats)

Serves 10-12 people as a side dish. This recipe also doubles and triples nicely if you’re feeding a large crowd.

1 lb. pasta shapes of your choice
6 tbsp. extra-virgin olive oil
6 cloves garlic, minced or pressed
½ tsp. red pepper flakes
2 TBSP. balsamic vinegar
1 lb. cherry or grape tomatoes, halved or quartered
1 lb. fresh mozzarella (ie. mini bocconcini)
½ cup loosely packed fresh basil leaves, chopped
Salt and pepper, to taste

Cook the pasta according to package directions. Drain and rinse well with cold water. In the meantime, add the olive oil, garlic, and red pepper flakes to a small skillet. Over medium-low heat, allow the oil to infuse with the flavors for about 5-10 minutes. Be careful that the garlic doesn’t burn. Remove from heat and allow to cool slightly.

Combine the cooked pasta, olive oil mixture, tomatoes, mozzarella, basil, and balsamic vinegar in a large bowl and toss to coat. Season with salt and pepper to taste. Serve cold or at room temperature. Enjoy!

Filed Under: Pasta, Sides, Summer Tagged With: caprese, pasta, salad, summer, tomatoes

For Todd (and Rufus) | Peach Cinnamon Swirl Ice Cream

July 25, 2013 by Amanda 44 Comments

This post is for Todd. Todd who, you ask? Well, I wish I could tell you.

You see friends, I was in a car accident a couple of weeks ago. I will spare you the details, but as any of you who have also experienced the frightening event that is a car accident can attest, a car accident has the ability to shake you up a bit. This wasn’t a simple fender bender, this was a crash that killed my car. (My car’s name was Rufus, and may he rest in peace). Thankfully, no one was seriously injured and both myself and the other driver walked away relatively unharmed. And at the end of the day, that is all that matters. A car is a car, and cars can be replaced.

Todd was the gentleman who stopped and helped me at the scene of the accident. He arrived on the scene about a minute after it happened – after numerous drivers who would have witnessed the accident zoomed on by. Todd called 9-1-1 as I had become a bit useless due to shock. Todd held my pup, Bella for me while I spoke to the police officers and medical personnel. (Bella had been in the car with me, as we were on our way to the dog park. Fortunately, she was not hurt either.). Todd called his wife and told her he was going to be late for dinner. When I protested and begged him to carry on with his evening, he refused. Todd told me that he would not leave until he knew someone was there with me and that everyone was ok. Todd sat with me on the side of the busy freeway for two hours. Todd told me that everything would be ok.

When my mom arrived, and Todd finally succumbed to my pleas for him to go home to his wife and eat (a now cold) dinner, I was so focused on thanking him profusely for his time, his kindness, his compassion – I failed to get his last name. And wouldn’t you know it, there are a lot of Todds out there. I have been unable to locate this particular gem of a Todd, but if I could, I would tell him – in a more coherent and calm manner than I did that evening – just how thankful I am that he was driving down the road that day and took the time to stop to help me.

Friends, it’s true when they say that the little things in life are what count. And for me, this complete stranger who stopped to help a very panicked girl and her dog – he counts. And I can promise that the next time I find myself in a situation where helping someone out might inconvenience me, even for a couple of minutes (nevermind hours), I will remember Todd. And I will pay his kindness forward.

And to my dear Rufus (my wonderful little blue Mazda 3) – thank you for saving me. You done good.

This ice cream is nothing short of amazing. I have read many wonderful things about Jeni’s Splendid Ice Cream, but unfortunately Jeni’s ice creams are not available here in Canada. So when I came across a recipe for Jeni’s ice cream base, I knew I had to try it. The recipe yields a rich and creamy ice cream, and I can’t wait to experiment with different flavor combinations. But for my first attempt, I decided to pair it with one of my favorite summer fruits – peaches! The final result tastes just like peach pie a la mode, minus the pastry part. I’m tempted to try this recipe again with pie crust cookie chunks! In any case, the long and short of it is that this is a perfect summer ice cream recipe.

To Todd! And all of the other “Todds” out there – thank you.

Peach Cinnamon Swirl Ice Cream (ice cream base from saveur.com by Jeni Britton, and peach cinnamon swirl adapted from A Cozy Kitchen)

For the ice cream:

2 cups whole milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. salt
3 tbsp. cream cheese, softened

Combine 1/4 cup of the milk and the cornstarch in a small bowl and mix well; set slurry aside. In a large saucepan, whisk together the remaining milk along with the cream, sugar, corn syrup, and salt. Bring the mixture to a boil over medium-high heat. Cook for 4 minutes, then add in the slurry. Return to a boil and cook, stirring, until thickened, for about 2 minutes. In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture. Cover the bowl and refrigerate until the mixture is chilled, or overnight. Churn the ice cream in your ice cream maker according to manufacturer’s instructions (mine took about 25 minutes).

For the peach cinnamon swirl:

4 peaches (about 2 pounds)
1/4 cup white granulated sugar
1 tsp. cinnamon + a pinch of salt

Bring a large pot of water to boil. Add in the peaches and blanch for 1-2 minutes. Remove the peaches from the water and allow to cool enough to handle. Remove the skins and pits and cut the peaches into bite-size pieces. Add the peaches, the sugar, and the cinnamon and salt to a saucepan and cook over medium heat for about 10-15 minutes, or until the peaches have broken down and the mixture is thick. Allow the mixture to cool to room temperature.

Layer the ice cream and peach mixture in a container. Cover with plastic wrap and allow the plastic to touch the ice cream – this will help prevent ice crystals from forming. Freeze for at least 2-4 hours. Scoop and enjoy!

Have a lovely weekend! xo

Filed Under: Fruit, Summer, Sweet Treats Tagged With: cinnamon, dessert, ice cream, peaches, summer

Vegan and Deceivin’ | Vanilla Macadamia Nut Coffee Coconut Ice Cream

May 27, 2013 by Amanda 46 Comments

Well ahoy there, friends! Pardon my absence – I have been without Internet access for the past while. Looonnnggg story. But tonight finds me stationed at a coffee shop, a ginormous green tea lemonade by my side, and free access to the Interwebs. Huzzah!

I have decided that I need to do this more often – not for the free Internet – but for the sake of quiet and the absence of distractions. It is nice to come to a place and just sit and write, without leaping up every five minutes to fetch Bella’s ball for her, change the load of laundry, or feel the urge to turn the TV for background noise. Perhaps it will become a regular event.

However, let’s get back to the food. I have to be honest. I’ve had a few busts in the kitchen lately. I’m a believer in only sharing food and recipes that I really love, and that I think you’ll love too, and I have not been churning many winners out of my kitchen lately. A big part of that has been a result of a busy schedule, and the fact that I typically have time to make one big pot of something that I feast on throughout the week. Day 5 leftovers = not my favorite thing.

Despite my lackluster kitchen efforts, I did manage to get around to dusting off my ice cream maker this past weekend and made the first batch of ice cream of the season. And I had to share.

Almost a month has passed since Dana first shared her Coffee Coconut Ice Cream recipe. I immediately bookmarked it. However, I bookmark a lot of recipes, and sometimes things get lost in the shuffle, despite my good intentions. Thankfully, I follow a few great food blogs (read: several hundred…) and occasionally the same recipe will have caught another blogger’s eye, prompting them to post the recipe (or their version of it), which then gives me a nice little reminder about that bookmark I made. Ahh, the circle of life blogging. It’s totally a thing.

So…when the lovely Clara re-posted Dana’s recipe last week, I knew I had to take it as a sign from the food gods that I was intended to make this ice cream. One should never ignore a sign from the food gods!

Oh goodness, am I ever glad that I listened. First of all, I changed up the recipe just a little. In place of the regular brewed coffee, I used the vanilla macadamia nut coffee that I brought back from Hawaii last month. I added a bit more vanilla, and then tossed in some toasted macadamia nuts and mini dark chocolate chips. This ice cream is vegan, peeps. That may be a selling feature for some (ie. Vegans, the dairy-intolerant, etc.). However, I can assure you that no one will ever know that it is. Oh, and surprisingly, the coconut flavor is not overwhelming. The creaminess is so deceiving, you’ll think you’re eating regular ice cream. It’s vegan and deceivin’! (Yep, came up with that one all by myself…)

One more thing – if you don’t already own an ice cream maker, you may want to change that. I was given mine as a gift, and to be honest, I never thought I would enjoy it as much as I do. The fact is, there’s something rather lovely about homemade ice cream, and it’s darn easy to make too. I declare Summer 2013 as the season of ice cream adventure!

Vanilla Macadamia Nut Coffee Coconut Ice Cream (adapted from Minimalist Baker)

Makes about 1.5 quarts. Feel free to experiment with different flavors of coffee, if you’re so inclined. Change up the add-ins too! And use premium quality coconut milk, if possible. It will make a big difference.

2 cans full-fat coconut milk

¾ cup brewed coffee (I used vanilla macadamia nut coffee)

¾ cup sugar

2 tsp. vanilla

¾ cup toasted and chopped macadamia nuts

½ cup mini dark chocolate chips

Combine the coconut milk, coffee, and sugar in a saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Remove from heat and add in the vanilla. Transfer the mixture to a bowl, cover and refrigerate until well chilled (at least 6 hours or overnight). Churn in your ice cream maker (according to manufacturer’s instructions). Mine took about 25 minutes. Fold in the macadamia nuts and chocolate chips. Transfer to a Tupperware container (or loaf pan!) and cover with plastic wrap. Allow the plastic wrap to touch the surface of the ice cream, as this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and serve!

Filed Under: Summer, Sweet Treats Tagged With: coconut milk, coffee, dessert, ice cream, summer, vegan

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 by Amanda 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: cake, crumb topping, dessert, rhubarb, sour cream, strawberries, summer

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