Avocado Brownies

7

Avocado Brownies

Yield : 8″ x 8″

INGREDIENTS:

  • 200g chocolate, chopped. I used a mixture of semi and bitter sweet.
  • 2 ripe avocados
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ cup cocoa powder
  • 1 cup ground almonds
  • ¼ tsp salt

DIRECTIONS:

  1. Preheat the oven to 350 degrees and line an 8 inch square with foil and coat lightly with cooking spray.
  2. Melt the chocolate in a bowl over a sauce pan of simmering water. Let it cool while you prepare the batter. Placing it in the fridge works well.
  3. Mash the avocados in a large bowl. Cream the avocados and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  4. Very slowly add the cooled chocolate to the avocado mixture. Stir in the cocoa powder, ground almonds and salt.
  5. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out nearly clean.
  6. Let the brownies cool and store in the fridge.
Notes
We found the brownies best served cold from the fridge.

source : fridaycakenight

Rum Raisin Frozen Yogurt

4

Rum Raisin Frozen Yogurt

Yield : 1 Quart

INGREDIENTS:

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

DIRECTIONS:

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.

In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.

The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

source: bittersweetblog

Pistachio Ice Cream Truffles

3

Pistachio Ice Cream Truffles

Yield : Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

INGREDIENTS:

 

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil

3a

DIRECTIONS: 

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

source: bittersweetblog

Chocolate Banana Muffins

1

Chocolate Banana Muffins

These muffins are moist and delicious! They have the most amazing flavor!

INGREDIENTS:

1½ cups mashed bananas

⅓ cup oil

1 egg

1 cup sugar

1½ cups flour

¼ cup cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

1 cup mini chocolate chips

Sugar for sprinkling on tops

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg large mixing bowl.
  3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
  4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  5. Bake for 20 to 25 minutes at 350 degrees F.

source : chef-in-training

Coconut Mocha Java Frappe

13

Coconut Mocha Java Frappe

Yield :  2 servings

INGREDIENTS:

  • 1/2 cup of coffee concentrate
  • 1/2 cup of Silk Coconut milk
  • 1 banana
  • 1 cup ice (depending on your blender strength- consider using crushed ice.)
  • 2 tbs chocolate syrup (more or less depending on taste and whether you used the sweetened or unsweetened coconut milk)
  • optional tbs shredded coconut (plus a tiny pinch to garnish the frappe)
  • optional 1 tsp chopped dark chocolate (plus a tiny pinch to garnish the frappe)
Directions
  1. Toss everything in the blender and blend til smooth.
  2. Top with optional coconut and chocolate and enjoy!

source: scatteredthoughtsofacraftymom

Sweet Corn Pound Cake

19

Sweet Corn Pound Cake

INGREDIENTS:

1 1/2 Cups Sweet Corn Kernels (From About 3 Ears)
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Margarine, at Room Temperature
3/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar, Packed
1 Teaspoon Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar

DIRECTIONS:

Preheat your oven to 350 degrees, and lightly grease and flour an 8 x 4-inch loaf pan. Set aside.

First, pop your corn kernels into either a food processor or blender, and very thoroughly puree them, until absolutely silky smooth. This isn’t some rustic corn bread; You don’t want any big chunks left over. This could take up to 5 minutes, depending on your machine.

Meanwhile, sift together the flour, baking powder and soda, and salt, mixing well so that all of the ingredients are equally distributed. Set aside.

In you stand mixer, install the paddle attachment, and beat the margarine briefly to soften it. Add in both sugars, and cream thoroughly, until homogeneous. Bring the mixer to a halt before adding half of the dry mixture, and start it again on low speed. Mix until you get fine crumbs, and then pour in all of the corn puree, along with the vanilla and apple cider vinegar. Mix again so that the batter smooths out, and then incorporate the final half of the dry goods. Stir just enough to achieve a smooth mixture, and transfer the batter into your prepared pan.

Bake for 50 – 60 minutes, until golden brown and a skewer inserted into the center comes out clean. The top of the cake may develop a fissure right down the center, but don’t worry- I feel that this crack only adds to it’s homespun charm.

source: bittersweetblog

Malted Ice Cream with Soy Caramel Ripple

14

Malted Ice Cream with Soy Caramel Ripple

Yield : 3 quarts

INGREDIENTS:

1 Vanilla Bean
1 Cup Plain Soymilk, Divided
1 Cup Plain Soy Creamer
1/2 Cup Coconut Milk
2 Tablespoons Cornstarch
1/2 Cup Barley Malt Syrup
1/4 Cup Granulated Sugar
1/4 Teaspoon Xanthan Gum (Optional, but Recommended*)
Pinch Salt

Soy Caramel

1/2 Cup Dark Brown Sugar
2 Tablespoons Soy Sauce

*The ice cream will work just fine without this, but it vastly improves the texture and therefore mouth feel of the finished product.

DIRECTIONS:

Slit your vanilla bean down the center and use the side of your knife to scrape out the seeds. Add the seeds into a medium sauce pan, along with 3/4 cup of the soymilk, plus all of the soy creamer, coconut milk, malt syrup, and sugar. Place the pan over medium heat, and stir occasionally until the sugar has dissolved.

In a separate dish, whisk together the remaining 1/4 cup of soymilk with the cornstarch, making sure that all of the lumps are beaten out. Pour the slurry into the pan while whisking constantly, and continue to cook the mixture until bubbles begin to break on the surface and it feels significantly thickened. Remove from the heat, sprinkle in the xanthan gum and very quickly and vigorously whisk it in. If you don’t trust that you can move fast enough, incorporate it using a stick blender, because it absorbs liquid and forms lumps very rapidly. Finally, whisk in the salt, and plunge the pan into an ice bath to cool it down. Place plastic wrap directly on the surface, and let it chill in the fridge for at least one hour.

While the base chills, you can make the soy caramel. Simply combine both the brown sugar and soy sauce in a small sauce pan, place over medium heat, and cook the mixture until the sugar has dissolved. Set aside. (It may start to harden by the time you get back to it, but just reheat it gently and it should be fine)

Once the base has thoroughly chilled, churn it in your ice cream machine according to the manufacturer’s instructions. After freezing, transfer it into an air-tight container, and swirl in the soy caramel using a wide spatula. Quickly move it into your freezer so that it can fully solidify.

source : bittersweetblog

Inverse Affogato Espresso Ice Cream

1

Inverse Affogato Espresso Ice Cream

Yield : 1 1/2 pints

INGREDIENTS:

1 Can (1 3/4 Cup) Full-Fat Coconut Milk
1/4 Cup Granulated Sugar
2 Teaspoons Instant Espresso Powder or 1 Tablespoon Instant Coffee Powder
1 Tablespoon Arrowroot Powder
1/4 Cup Kahlua or Coffee Liqueur

DIRECTIONS:

To make the ice cream, simply toss all of the ingredients except for the liqueur into a medium saucepan and whisk thoroughly. Make sure you break up any clumps before turning on the heat to medium. Whisk periodically until the mixture comes to a boil. Cook at a full boil for 2 additional minutes, and then remove the pan from the burner. Add in the liqueur last, stirring to incorporate. Let cool to room temperature and then chill thoroughly for at least 3 hours before churning in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the fresh, soft ice cream into an air-tight container and stash it your freezer for at least 3 hours before serving.

To serve your affogato, simply scoop the ice cream into a heat-safe dish and pour as much of the hot cacao tea on top as desired. Eat immediately!

 

source : bittersweetblog

Chocolate Chocolate Chip Ice Cream

13

Chocolate Chocolate Chip Ice Cream

Yield : 3 quarts

INGREDIENTS:

3/4 Cup Dutch-Processed Cocoa Powder
6 Tablespoons Arrowroot
1 Teaspoon Instant Coffee Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
9 Cups Coconut Milk
1 1/2 Cups Light Agave Nectar
1 1/2 Cups Semi-Sweet Chocolate Chips
3 Tablespoons Vanilla Extract

Stracciatella:

1 1/2 Cups Semi-Sweet Chocolate Chips

In a large sauce pan, combine the cocoa powder, arrowroot, coffee powder, salt, and cinnamon, distributing the dry ingredients evenly throughout. Pour in just about 1 cup of the coconut milk, and whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth and homogeneous, go ahead and add in the remaining coconut milk, along with the agave. Turn on the stove to medium head, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.

Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the vanilla extract, and let cool completely before moving it into the refrigerator to chill. Be patient; a vat of ice cream base this size can take a long time to sufficiently come down in temperature.

Once fully chilled, churn in your ice cream maker according to the manufacturer’s instructions. If you have a smaller ice cream maker like me, you will need to churn it in batches.

When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.

Transfer the ice cream into an air-tight container, and store in the freezer. Let solidify in the freezer for at least 3 hours before serving.

source : bittersweetblog

Mango Sorbet

4

Mango Sorbet

INGREDIENTS:

Ingredients
  • 4 cups diced fresh mangoes
  • 1 tsp lime juice or vanilla- which ever you prefer, but don’t use both!
  • 1 cup sugar (this can be adjusted based on your taste and the sweetness of the mangos- start with half the amount and just give it a taste.)
  • 3 cups ice

Directions

  1. Place ingredients in blender in the order listed.
  2. Turn the machine on ad slowly increase the speed to high and blend until smooth.  (Hopefully about 30 seconds.)

At this point, you can serve immediately as soft serve sorbet or you can spread the sorbet in a shallow dish and “rest” in the fridge for about 20 minutes and then scoop it out to serve.

source: scatteredthoughtsofacraftymom

 

….. more ICE CREAM RECIPES ,  SORBETS, and other FROZEN DESSERTS…..