Tuesday, March 24, 2015
Sunday, March 8, 2015
1/2 cup organic raspberries
1/4 coconut milk
1/8 cup lemon juice
1 Tbs. Lemon zest
1/2 cup cottage cheese
1/4 cup fresh organic raspberries
Pour the raspberries in a cup and place in the freezer to freeze.
In a bowl mix together the coconut milk, zest, and lemon juice.
Using an ice-cube tray, pour the coconut milk mixture in the cubes and freeze.
Also, place the cottage cheese in the cubes of the tray and freeze.
Using the Dessert Bullet let the cubes thaw out for 2-3 minutes then add the coconut cubes, frozen raspberries, and cottage cheese cubes alternating the pieces in the chute.
Turn on and press down.
Catch the ice-cream in a bowl.
Run through the bullet one more time to reassure the ice-cream is a smooth creamy consistency.
Place the ice-cream in a bowl.
Then using a NutriBullet blend up 1/4 cup of fresh raspberries.
If you are not a fan of the seeds you can strain the raspberries seeds or top with the raspberries puree right on top of your ice-cream for garnish.
Wednesday, November 5, 2014
Let's make ice-cream interesting using the famous drink Horchata. I always see this drink on menus when I go to smoothie shops or fancy coffee houses. Horchata, is made from white, long grain, basmati rice. The drink is usually tan and milky and topped off with spices like cinnamon. I am going to use ground cardamom. Typically the drink has creamy milk whisked in although today we are adding sweetened condensed milk.
Cardamom is a spice that is strong, and has a unique spicy-sweet taste. The best flavor is when you find the cardamom in its pod yet it was hard for me to find a pod. So, in the spice isle at the grocery store, I just grabbed the ground cardamom. The flavors are very aromatic.
1/2 cup long grain basmati rice
2 cups warm water
3-5 cardamom pods or 1 tsp ground cardamom
1/2 cup sweetened condensed mik
garnish with cinnamon
In a blender add the rice, pods, and water. Blend on full power.
Let the mixture sit for 1-2 hours.
Strain the mixture over a bowl in a cheese cloth. Discard the rice and cardamom pods.
Whisk the sweetened condensed milk into the mixture.
Then using your ice-cube tray pour the liquid mixture into the cubes and freeze.
Using your Dessert Bullet add the frozen cubes of Horchata in the chute, turn on, and press down and out come your Cardamom Horchata Ice-Cream.
Garnish with a sprinkle of cinnamon and enjoy..
Monday, November 3, 2014
Sometimes you just need to have chocolate in your life. Chocolate is said to help with heart health and stress... Lets just keep telling ourselves that.
So, this ice-cream starts off with the sinful, but oh-so-good, chocolate chip cookie pie. I put the cookie dough in tiny ramekins which will make for the perfect individual treat for guests when you host a party. Then using my Dessert Bullet, I made a cookies and cream ice-cream. Did you hear that? Plop, goes a spoon full right on top. Watch the ice-cream melt with the warm cookie underneath and eat fast.
Chocolate Chip Cookies
2 cups of flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 eeg yolk
2 tsp vanilla
1 1/2 semisweet chocolate chips
Set the oven to 325 degrees
In a bowl whisk together the flour, baking soda, salt. Set off to the side.
In a kitchen aid or separate bowl beat together the butter with the brown sugar and sugar for 1 minute till it is fluffy.
Add the eggs and vanilla.
Add the dry ingredients and mix till incorporated.
Then add the chocolate chips.
Bake for 12-15 mins on a greased cookie sheet.
Cookie and Cream Ice-cream
1/2 cup cottage cheese
1/2 half and half
1 Tbs chocolate chips
Dice up the banana and freeze.
Using an ice-cube tray pour the cottage cheese in the cubes and freeze.
Using an ice-cube tray pour the half and half in the cubes and freeze.
Next, take the chocolate chips and using a knife dice the chips into pieces.
Using the Dessert Bullet alternate the banana, half and half, cottage cheese, and chocolate chip shavings in the chute turn on and press down.
Take the ice-cream and place on top of the cooled or warm Chocolate Chip Pie.
Monday, August 18, 2014
The next time you host a brunch and want to impress your guests or family, try this quick and easy recipe. Instead of the traditional yogurt and granola on the table spread, lets bump it up with the dessert bullet by adding a new creative way, using refreshing coconut milk, fresh blueberries, and yogurt. This morning treat will have everyone full and chatty for the day.
Blueberries ranked second to the most popular berry. They are packed with not only antioxidants and vitamin c, but are full of dietary fiber and much more. Not only do I love their taste, but they are the perfect bite sized snack for adults or even kids.
The night before my guests arrived, I prepped an ice-cube tray by pouring coconut milk and yogurt in the tray and freezing them over night. That same night I also froze fresh blueberries. Then the next morning got out my dessert bullet and alternated the frozen blueberries, coconut milk and yogurt cubes in the chute. Out of the bullet came a delicious cold puree of fruit. I molded the puree into balls and placed on top of granola. A modern twist on the traditional yogurt and granola, but this one is much tastier!
1/2 cup of blueberries (frozen)
1/2 cup of coconut milk
1/2 cup of yogurt
1/2 cup of your choice of granola or cereal.
Over night place blueberries in freezer.
Also, over night add the coconut milk and yogurt in an ice-cube tray to freeze.
The next morning, using the dessert bullet, alternate the blueberries, coconut milk, and, yogurt in the chute and push to make a cold puree.
Mold the puree into balls and place on top of cereal or granola.
Sunday, August 10, 2014
Hi loyal fans and new Subscribers. I have been on maternity leave for the past 7 weeks. This video is a small glimpse of my new life with Elle and a tour of her room. I can't wait to get baking with her at my side. See ya next week!!
Friday, July 11, 2014
It's summer time which means pool parties and picnics. As I started packing my picnic basket with fruits and tea sandwiches, I noticed that I needed to wash my meal down with something cool and refreshing. So I came up with a watermelon slushy. This is perfect for hot summer days or lounging by the pool.
First grab yourself a watermelon and dice it up in cubes and freeze it. Taking a lemon, cut it in half, and squeeze it in a pitcher.
Using the Dessert Bullet, push the watermelon cubes through the chute. Out comes delicious watermelon icy.
Place the watermelon slush into a pitcher and add sparkling water and the lemon or lime juice.
To make the drink more cooling and refreshing, push ice cubes through the Dessert Bullet, making shaved ice, and adding to the top of your drink.
If you want to make your drink sweeter add honey or simple syrup. Enjoy!
1 cup of frozen watermelon cubes
Squeeze 1 lemon
1/8 cup of sugar
10 ice cubes
2 cups of sparkling water
3 sprigs of mint
Dice 1 watermelon into cubes and freeze.
Take 1 lemon or lime and squeeze the juice into a pitcher.
Taking the Dessert Bullet, push the watermelon cubes through the chute.
Add watermelon icy into pitcher.
Add 2 cups of sparkling water to pitcher.
Then using the glass of your choice, and dipping the rim of the glass in water, followed by dipping the rim into the sugar to make a beautiful sugar rimed glass.
Pour your watermelon slushy into the cup.
With your Dessert Bullet, push your ice cubes through the chute, to make shaved ice. Add to the top of your drink.
To make slushy sweeter, add 1/8 cup of honey (or to the amount of your choice) or simple syrup.
Lastly, garnish with a watermelon slice and a sprig of mint.
Drink and enjoy.