Vanilla Ice Cream

Oh my goodness! It's been a very long time since I last updated.  School and work have taken over my life, and unfortunately that means I haven't been roller skating or (ever worse) cooking and baking as much as I would like.  However, between my last post and now I have a few things to blog about.  Today's is an ice cream recipe.  I've had my ice cream maker for a while now and haven't used it as much as I would have liked.  So I fixed that!  I made two or three batches of plain vanilla ice cream.  Yes, I know vanilla can be boring, but it's so much better homemade than buying it at your local supermarket.  The recipe comes from my How to Cook Everything by Mark Bittman. He had a lot of use this or use this in the recipe, so I'll have what I did use in bold. 

This recipe makes about 1 quart.  Here's what you'll need:

• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 cups half-and-half, milk, or a combination
• 1/2 cup sugar
• 6 egg yolks or 2 tablespoons cornstarch
• 1 cup cream or more milk or half and half

If you are using a vanilla bean, split it in half and scrape out the seeds;  combine them with the half-and-half and 1/4 cup of the sugar in a small saucepan.  Heat, stirring occasionally, until steam rises from the half-and-half, 3 to 5 minutes;  remove from heat.

Meanwhile, beat the yolks and the remaining sugar together until thick and slightly lightened in color (you can do this with a whisk or an electric mixer).  If you're using cornstarch, mix it with 2 tablespoons or so cold water or milk to make a slurry.

If you're using eggs, stir about 1/2 cup of the heated half-and-half into the yolk mixture and beat; then stir the warmed egg mixture back into the heated half-and-half and return it to the pan.  For the cornstarch version, whisk slurry into the heated half-and-half along with the remaining sugar.  For both the egg and cornstarch mixtures, heat, stirring constantly, until thick.  The mixture is ready when it thickly coats the back of the spoon and a line can be drawn through the mixture and stays intact.  This should take 3 to 5 minutes.  If you're using cornstarch, strain the mixture before proceeding if you think there might be any lumps.

Cool completely, then stir in the cream and freeze in an ice cream maker according to the manufacturer's directions.

Once finished, the ice cream will not all be hardened.  Some of it will be soft and melt-y, and you will need to freeze it in the freezer for a couple of hours before serving.  However, if you like your ice cream very soft and liquidity, then eat right away.

Top with your favorite toppings and enjoy!  I made my own whipped cream with the remaining cream I had left over from the ice cream. 

Lemon Pound Cake from Penzeys

I know it looks awful because it fell apart on the way out of the bundt pan, but it tasted delicious.  The recipe is from another Penzeys Catalog, and I've had this recipe on my fridge all summer, but only got to it a couple of weekends ago.  I baked it for my friends' housewarming party, and everybody ignored how it looked and thought it was quite tasty.

Here's what you'll need for the cake:

• 2 cups flour
• 1 teaspoon baking powder
• 2 sticks butter, softened
• 1/2 teaspoon salt (omit if you are using salted butter)
• 2 cups granulated sugar
• 1/4 cup finely grated lemon peel, or 2 teaspoons of Penzeys' Minced Lemon Peel covered in 2 tablespoons warm water for 5 minutes (I used Penzeys)
• 6 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice

Here's what you'll need for the glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice

First, move your oven racks around so you have one in the middle.  Next, preheat the oven to 325 degrees.  Grease and flour a 2 quart plain or fluted tube pan and set aside.  

Sift together the flour, baking powder, and salt (if using) in a medium bowl and set aside.  In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes.

 Add the eggs, one at a time, beating well after each addition.  Add the vanilla and beat well.  

In 3 batches, beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined.  Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes.  Cool the cake in the pan on a rack for 15 minutes and then remove from pan (ever so carefully!) onto a rack to cool completely.

To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick.  When the cake is completely cool, set the rack over a baking sheet or waxed paper.  Drizzle the glaze over the cake, letting it drip down the sides.

Enjoy!

Annie's Granola with Coconut from Penzeys

Today is another Penzeys recipe and it was submitted by a woman named Ann W.  I've never made my own granola before and honestly never really knew what was in it.  I knew some things were in it, but not how it's made or how it gets stuck together.  This recipe was a little time consuming but the end result was delicious.  Ann W. suggests sprinkling it on some vanilla yogurt with some fresh in-season fruit or dried fruit.  As you can see, I topped my Greek yogurt with it.

Here's what you'll need:

• 3/4 cup safflower or olive oil (I used olive oil)
• 1/2 cup pure honey
• 2 teaspoons of Penzeys Cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups quick-cooking oats
• 2 cups old-fashioned oats (don't worry if you only have one, you can use it in place of the other)
• 2 cups unsweetened coconut flakes (I used shredded coconut, and if you use sweetened coconut cut the honey by 2 tablespoons)
• 1/2 cup chopped peanuts
• 1/2 cup slivered almonds
• 1/2 cup cashew halves (I think I used walnuts in place of the cashews since I didn't have any cashews lying around)

Preheat oven to 300 degrees.  In a large mixing bowl, combine the olive oil and honey and mix well.

Add the cinnamon, nutmeg, and salt, and mix thoroughly.  Add the oats, coconut, and nuts and mix on the lowest setting of your mixer or by hand until combined.

Spread the mixture onto a jellyroll pan or an 11"x17" baking pan with sides (or use 2 smaller pans).

Bake for 10 minutes then stir, especially getting the mixture in the corners.  Continue to bake, stirring every 10-15 minutes so as not to burn.  Remove from oven after 40-45 minutes so the mixture is browned but not burned.  Cool completely in the pan, about 1 hour.  Keep in an airtight container.

Enjoy!

Chocolate Chip Cookies/Cookie Sandwiches done the Babycakes way!

I know I've been on kind of a Babycakes kick, but what can I say?  Her recipes are delicious!  I have never been to the actual bakery in NYC, but I plan on it the next time I'm in the city.  Now, I know I've done a recipe before on chocolate chip cookies from the same author, but this is a different recipe from that one.  This is from her first Babycakes book.  It makes a crispier, larger cookie, which you can use as a cookie sandwich with your leftover frosting, like I did.  They were incredible, and a hazard to have in my apartment.  That being said, I am now back on my strict diet.  I have been so bad this summer with my diet, but for me summer is the most difficult time to pass up desserts.  There's desserts at barbeques, there's ice cream everywhere, especially at the shore.  It's difficult to pass up ice cream.  Anyway back to the recipe.

Here's what you'll need:

• 1 cup coconut oil
• 6 tablespoons unsweetened applesauce
• 1 teaspoon salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups evaporated cane juice a.k.a. vegan sugar
• 2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum
• 1 cup vegan chocolate chips

Preheat the oven to 325 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice.

In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.  Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.

Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.  Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart.

Gently press each with the heel of your hand to help them spread.  Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes.  The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before storing or frosting them.  Store the cookies in an airtight container at room temperature for up to 3 days.

Makes 36 cookies.  Enjoy! 

Red Velvet Cupcakes done the Babycakes way

Okay, now who doesn't love red velvet cupcakes?  Who can pass one up?  They are probably my favorite kind of cupcake vegan or not, gluten free or not, I cannot pass one up.  There's just something about the richness of how they taste.  The frosting always pops out more on red velvet cupcakes, in my opinion.  That being said, I used the Babycakes vanilla frosting recipe for these, and you can find that link here.

For these cupcakes you will need to use spelt flour, now spelt is wheat's cousin, so I don't think these are gluten free.  I have heard that people with Celiac's can digest spelt though, depending on how sensitive they are to gluten.  That being said, let's get to the recipe.

Here's what you'll need:

• 1/2 cup rice milk
• 2 tablespoons apple cider vinegar
• 3 1/4 cups whole spelt flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2/3 cup coconut oil
• 1 1/4 cups agave nectar
• 2 tablespoons pure vanilla extract
• 5 tablespoons natural red food coloring, or as needed to achieve your preferred color
• vanilla frosting (see above link)

First, preheat the oven to 325 degrees.  Line 2 standard 12-cup muffin tins with paper liners.  Pour the rice milk and apple cider into a small bowl, but do not stir, set aside to develop into "buttermilk."

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.  The batter will be thick.  Using a plastic spatula, add the "buttermilk" and mix just until combined.

Slowly add red food coloring by the tablespoon until the batter is the desired color.  Do not exceed 6 tablespoons.

Pour the batter into the prepared tins.  Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.  The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

I frosted the cupcakes at my bff's home.

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.  Using a frosting knife, gently spread desired amount of frosting to each cupcake.

You can store these cupcakes in the fridge in an airtight  container for up to 3 days.

Enjoy! 

Paleo Bagels

Today recipe comes from Paleo Cooking from Elana's Pantry.  Since I am trying to go gluten free for a month and just eat healthier in general, these are my substitute for New York bagels.  Now, they are no where near as good as the bagels near me, but they are filling and still good.  You can top them with any type of nut butter to keep it paleo or cheat and put butter (like I did...not very healthy) or peanut butter on them. Elana also suggests smoked salmon or scrambled eggs would work well with these too.  I'll have to try that next time.

Here's what you'll need:

• 1 1/2 cups blanched almond flour
• 1/4 cup flax meal
• 1 tablespoon coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 5 large eggs
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds (optional)

First, preheat the oven to 350 degrees.  Grease a donut pan with coconut oil and dust with coconut flour.  In a food processor (or mixer, like I used) pulse together the almond flour, flax meal, coconut flour, baking soda, and salt.

Add the eggs and vinegar and pulse until thoroughly combined.  Next, pipe the batter or spoon the batter (like I did) into the donut pan.  The recipe makes 6.

Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean.  Let the bagels cool in the pan for 1 hour, then serve.

To store, leave at room temperature overnight, then refrigerate in an airtight container.  Enjoy!

Oatmeal Cookies (done the Babycakes way)

I've been on kind of a baking kick lately, and one afternoon I was craving cookies, so I baked some oatmeal raisin cookies.  This recipe comes from Babycakes Covers the Classics, so since it's Babycakes, it's going to be gluten free and vegan.  I didn't have gluten free oats, so I just used regular oats.  They turned out great, but once I put them into the cookie jar, they fell apart, so they are a little cakey. 

I also found out some news, a lot of my family might have a gluten intolerance.  My cousin found out her son has Celiac's and my mom has Crohn's, which is a close relative to Celiac's.  A good portion of my mom's side of the family has had stomach problems, and just passing it off as, "well, it runs in the family..."  So now that I have found out this not-so-surprising news, I'm going to try and go gluten free for a month to see how I feel.  I usually thought it was the milk in the cheese from pasta, so I would always avoid anything with too much cheese in it at Italian restaurants or big gatherings.  We shall see the results of this experiment.  Sorry for rambling, now onto the recipe.

Here's what you'll need:

• 1 3/4 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
• 1 cup vegan sugar
• 1/2 cup Bob's Red Mill Gluten-Free Oats
• 1/4 cup ground flax meal
• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup melted refined coconut oil or canola oil
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 3/4 cup raisins

Preheat the oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt.

Add the coconut (or canola) oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.

Add the raisins and stir until evenly distributed.  Drop the dough by the tablespoonful onto he prepared baking sheets, about 1 inch apart.

Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden brown.

Let stand on the baking sheets for 15 minutes before serving.  Enjoy! 

Almond Biscotti

Last post was about pistachio biscotti from Better Homes and Gardens, today's recipe is from the Betty Crocker Cookbook.  I found this recipe easier to make, and I think it came out better too.  I do love the lemony flavor from the pistachio ones, and I probably could have added it to this, but I really didn't want them to turn out bad, especially when they were for a friend.  Instead of lemon or orange zest, almond extract was used instead.

Here's what you'll need:

• 1 cup almond slivers
• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat the oven to 350 degrees.  In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed.

Stir in flour, baking powder, and baking soda.  Stir in almonds.  Place dough on lightly floured surface.  Gently knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

Divide dough in half.  One one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly.  Repeat with remaining dough on same cookie sheet.

Bake about 25 minutes or until center is firm to the touch.  Cool on cookie sheet 15 minutes;  move to cutting board.  Cut each rectangle crosswise into 1/2 inch slices, using a serrated knife.

Place slices, cut sides down, on ungreased cookie sheet.  Bake about 15 minutes or until crisp and light brown.  Immediately remove from cookie sheet to wire rack;  cool.  Cool cookie sheet 5 minutes;  repeat with remaining slices.  Enjoy! 

Pistachio Biscotti

Hey everybody, sorry for the long wait, but life happens.  While Tom and I were away for a vacation in late June/early July, my friend from Suburbia Roller Derby, Philbotomy, looked over our cats for the week.  I paid him with pistachio and almond  biscotti.  This first recipe is from my Better Homes and Gardens Anyone Can Bake book (I think it was the first baking book I ever bought).  I found this recipe to be a little more difficult than the recipe I will post next.

Here's what you'll need:

• 2 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 egg yolk
• 6 tablespoons butter, melted
• 1 1/2 teaspoons finely shredded lemon peel (optional, but I suggest you use it)
• 1 cup coarsely chopped pistachio nuts

First, preheat the oven to 325 degrees.  Lightly grease one large cookie sheet, set aside.  In a large bowl stir together the flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.

Place eggs and yolks in the well;  stir into the flour mixture.  Add butter and lemon peel.  Stir until dough starts to form a ball.  Stir in pistachios.

Turn the dough out onto a lightly floured surface;  divide dough into thirds.

Shape each portion into a 14-inch log.  Place logs about 3 inches apart on the prepared cookie sheet;  flatten logs slightly until about 1 1/2 inches wide.

Bake in the preheated oven for 25 to 30 minutes or until firm and light brown.  Remove from oven and place cookie sheet on a wire rack;  let cool for 15 minutes.

Transfer logs to cutting board.  Using a serrated knife, cut logs diagonally into 1/2-inch thick slices.  Place slices, cut sides down, on cookie sheet.  Bake in the preheated oven for 10 minutes.

Turn cookies over, bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 

Some came out crumbly, but they still tasted delicious!  Enjoy!

Banana Cake with Coconut Topping

This is another Penzeys recipe which came from their Early Summer catalog.  The recipe is from the kitchen of Ceci Droll, and I think might be one of the best cakes I've made thus far.  It got great raves and reviews from my family when I brought it over for a Sunday night dinner.  I really don't know how to describe this cake, it was just delicious.  I'm not usually a big fan of coconut, but it worked really well with this cake.
Here's what you'll need for the cake:

• 1 1/2 cups sugar
• 1/2 cup butter (1 stick), softened
• 2 eggs
• 1 teaspoon Baking Spice (Penzeys) (I added this, it wasn't in the original recipe)
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk, sour cream or plain yogurt (I used plain Greek yogurt)
• 1 teaspoon vanilla extract
• 1 cup very ripe, squished banana (2-3 bananas)

Here's what you'll need for the topping:

• 1/2 cup butter (1 stick), melted
• 3/4 cup brown sugar
• 1 cup chopped walnuts or pecans
• 1 1/2 cup sweetened coconut flakes (I used unsweetened and it was fine)
• 5 tablespoons milk 

 Preheat oven to 375 degrees.  Grease and flour a 9"x13" pan and set aside.  In a large mixing bowl, cream together the sugar and butter until light and fluffy.  Add the eggs and beat well.

In a separate bowl, sift together the dry ingredients.  Gradually beat into the creamed mixture, alternating with the buttermilk.

Stir in the vanilla and banana and mix until just combined. 

Pour into the pan and bake at 375 degrees for 35-40 minutes, until browned and springy to the touch.  Let the cake cool before frosting.

For the topping:  Turn your oven to low broil.  Beat together the melted butter and brown sugar.  Stir in the nuts, coconut and enough milk to get a nice spreading consistency.

Spread over the cake.  Place under the broiler until bubbly, 5-10 minutes depending on your oven.

Enjoy!

Vegan Chocolate Cupcakes (Gluten-Free too)

I can't believe my blog is a year old already!  Hopefully I'll get more followers/viewers in this new year of my blog.  I made these cupcakes about two weeks ago when I was craving chocolate, and since the first cupcake batch came out well, I decided to go with my Gluten-Free Cupcakes cookbook by Elana Amsterdam.  They were also sugar free;  they were sweetened with agave nectar.  I like agave a lot, but sometimes when things are sweetened with it, it makes your baked goods extremely moist...a little more than I would like.  That being said, I thought the cupcakes were still very good, and the buttercream turned out really good too.

Here's what you'll need:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon arrowroot powder
• 1 tablespoon ground chia seeds
• 1 tablespoon flax meal
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup plus 2 tablespoons coconut milk
• 1/4 cup plus 3 tablespoons agave nectar
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract

Here's what you'll need for the buttercream:

• 1/2 cup Spectrum all-vegetable shortening
• 1/2 cup Earth Balance Natural Buttery Spread
• Pinch of sea salt
• 3/4 cup agave nectar
• 1 tablespoon vanilla extract

Preheat the oven to 350 degrees.  Line 9 muffin cups with paper liners.  In a large bowl, combine the almond flour, cocoa powder, arrowroot powder, ground chia seeds, flax meal, salt, and baking soda.

In a medium bowl, whisk together the coconut milk, agave nectar, vinegar, and vanilla extract.

Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined.  Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached.  Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Now onto the buttercream:

In large bowl, blend together the shortening and buttery spread with a handheld mixer until creamy.  Mix in the salt, agave nectar, and vanilla extract, whipping until smooth.

Refrigerate the frosting for 2 hours, or until firm.  Frost the cupcakes immediately, then place them into the fridge to keep the consistency of the frosting firm until serving.  Enjoy!