This July 4th, we're celebrating with just a few friends and our little guy. Of course grilled meats are on the menu, but to pay tribute to the colorful festivities, I broke out the ice cream maker and experimented with some cheesecake ice cream with strawberries and blueberries on top.
Cheesecake Ice Cream
Ingredients
8 ounces cream cheese
1 cup sour cream
1/4 cup heavy whipping cream
1/4 cup whole milk
2/3 cup granulated sugar
Zest of 1 lemon
1/4 teaspoon pure vanilla extract
Pinch sea salt
Directions
Place all ingredients in food processor and process until smooth. Pour into a container, seal it tightly, and refrigerate the base until well chilled. I left mine in the fridge for a few hours.
After the ice cream base is fully chilled, pour it into your ice cream maker and follow the manufacturer's directions. We have the Cuisinart ICE-20 and it took about 20 minutes to sufficiently chill our batch. Place the finished ice cream in a freezer-safe container with a tight-fitting lid and freeze immediately. You'll probably want to wait about 3 hours before serving.
I sprinkled some blueberries and sliced strawberries on top and added a graham cracker for garnish. Sorry - no pictures! I'd like to try to make this again with bits of red velvet cake mixed into the base sometime soon.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, July 5, 2012
Saturday, June 4, 2011
Apple Cinnamon Sticky Rolls
When I was in high school, my siblings and I went to day camp where we played violin in a youth orchestra. In the afternoons, we would participate in different activities such as hanging out at a pool, playing ping pong or baking delicious cinnamon rolls. I was craving those rolls recently and decided to make something similar with the addition of some apples.
Ingredients
For the Dough:
1 envelope (= 2 1/4 teaspoons) yeast
3/4 cup milk, warmed to about 100°F
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
2 eggs
For the Apple Filling
2 large cooking apples, chopped
1 tablespoon AP flour
1/4 cup white sugar
1/8 cup butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
1) In the bowl of a stand mixer sprinkle the yeast over the warmed milk and
let it sit for a couple minutes.
2) With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.
3) Stir in the salt and nutmeg. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
4) Switch to the dough hook and knead for about 5 minutes or knead by hand for 5-7 minutes or until the dough is elastic and pliable.
5) Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
6) Prepare the apple filling - In a saucepan, mix the chopped apple pieces, flour, sugar and butter and bring to a boil over medium high heat. Cook for about 3 minutes. Reduce heat to medium low and cook for another 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely.
7) Lightly grease a 13x9 inch baking dish with baking spray or butter. (I use a small convection oven, so I split the rolls into one 8x8 inch dish and one 5x8 inch dish.) On a floured surface pat the dough out into a large yet still thick rectangle of about 10x15 inches. Spread evenly with the filling over the dough. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
8) Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.
9) Heat the oven to 350°F. Place the risen rolls in the oven and bake for 30 minutes or until a thermometer inserted into a center roll reads 190°F.
Ingredients
For the Dough:
1 envelope (= 2 1/4 teaspoons) yeast
3/4 cup milk, warmed to about 100°F
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
2 eggs
For the Apple Filling
2 large cooking apples, chopped
1 tablespoon AP flour
1/4 cup white sugar
1/8 cup butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Instructions
1) In the bowl of a stand mixer sprinkle the yeast over the warmed milk and
let it sit for a couple minutes.
2) With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.
3) Stir in the salt and nutmeg. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
4) Switch to the dough hook and knead for about 5 minutes or knead by hand for 5-7 minutes or until the dough is elastic and pliable.
5) Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
6) Prepare the apple filling - In a saucepan, mix the chopped apple pieces, flour, sugar and butter and bring to a boil over medium high heat. Cook for about 3 minutes. Reduce heat to medium low and cook for another 10 minutes, stirring constantly until thick. Stir in cinnamon and nutmeg. Cool completely.
7) Lightly grease a 13x9 inch baking dish with baking spray or butter. (I use a small convection oven, so I split the rolls into one 8x8 inch dish and one 5x8 inch dish.) On a floured surface pat the dough out into a large yet still thick rectangle of about 10x15 inches. Spread evenly with the filling over the dough. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
8) Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.
9) Heat the oven to 350°F. Place the risen rolls in the oven and bake for 30 minutes or until a thermometer inserted into a center roll reads 190°F.
Saturday, May 28, 2011
Lemon Curd Favors
Mr.CP and I decided to throw a pre-baby party after all. The get-together was co-ed, we didn't call it a baby shower and we did not play any weird baby shower games. I was able to reserve a couple picnic tables at Presidio Heights Playground and guests each brought something tasty for a potluck style lunch.
As baby party favors, I decided to make good use of my lemons and made little jars of lemon curd for our guests.
Lemon Curd
(yields 3 cups)
Ingredients
9 Tbs unsalted butter, softened at room temperature
1 1/4 cup sugar
3 large eggs
3 large egg yolks
1 cup fresh lemon juice
2 Tsp grated lemon zest
Directions
In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes.
Slowly add the eggs and yolks and beat for 1 minute total. Mix in the lemon juice - the mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15-20 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Do not let the mixture boil.
Remove the curd from the heat; stir in the lemon zest and pour into a bowl or the jars and refrigerate. I used 4 oz canning jars
to make the favors.
As baby party favors, I decided to make good use of my lemons and made little jars of lemon curd for our guests.
Lemon Curd
(yields 3 cups)
Ingredients
9 Tbs unsalted butter, softened at room temperature
1 1/4 cup sugar
3 large eggs
3 large egg yolks
1 cup fresh lemon juice
2 Tsp grated lemon zest
Directions
In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15-20 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Do not let the mixture boil.
to make the favors.
Thursday, May 19, 2011
Homemade Applesauce
A couple weekends ago, after making the apple pie, I used a few apples to make some homemade applesauce. Below is a super easy recipe and the results are delicious. Mr. CP doesn't like his applesauce too sweet, so I might cut down on the sugar a little next time. I suppose not too long from now, our little one will also be eating applesauce, so this is a good recipe to file away.
Ingredients
4-5 apples, peeled, cored and chopped (I used granny smith this time)
3/4 cup water
1/4 cup minus 1 teaspoon brown sugar
3/4 teaspoon cinnamon
Instructions
Put all ingredients into a medium to large saucepan, cover and cook on medium heat for 15-20 minutes (until the apples are soft). Allow the apples to cool. Then mash them up with a fork (or a potato masher if you have one of those).
Ingredients
4-5 apples, peeled, cored and chopped (I used granny smith this time)
3/4 cup water
1/4 cup minus 1 teaspoon brown sugar
3/4 teaspoon cinnamon
Instructions
Put all ingredients into a medium to large saucepan, cover and cook on medium heat for 15-20 minutes (until the apples are soft). Allow the apples to cool. Then mash them up with a fork (or a potato masher if you have one of those).
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