Thursday, August 28, 2014

Rumchata Ice Cream with Cajeta Swirl


Okay... So I am in trouble. BIG trouble. All thanks to Baked Bree. I saw a recipe for No Churn Coffee Ice Cream she made the other day. Being that I must be the last person on earth (Okay, maybe in my town) with NO ICE CREAM machine, I had to see what it was all about! Apparently she used Kahlua, which helped the ice cream not freeze into a rock solid mass. Sooooo... I was inspired! I bought some Rumchata while on my trip to Cali last month (they stopped selling it in my area, I'm so annoyed!) and figured, "Why not?" Rumchata is derived from the idea of horchata, which is basically rice with water or cream, sugar, vanilla, and cinnamon. I have had raisins added to mine as well and it's plain delicious. As for the ice cream adult version, I wanted to add a little twist to it. CARAMEL. Not just ANY caramel, no sirree, but CAJETA. If you grew up in a Hispanic household, this may be more familiar to you. Cajeta is boiled sweetened condensed milk. That's it! It's boiled in the can, you pop it open, and BAM. Pure heaven. Creamy and dreamy... SO. Without further ado, I will give you the recipe.


You will need: 
4 Tablespoons of Rumchata
2/3 cup of sweetened condensed milk
1 1/4 cups of heavy whipping cream
1/2 tablespoon espresso coffee grounds, optional. I added them to give the ice cream a little hint of coffee.
1 can of sweetened condensed milk, boiled in the can for about 3 hours 

For the cajeta:
Remove the label from the can of sweetened condensed milk and begin the boiling process in a pot full of water. You can add the can to the pot prior to the water boiling. As it cooks, be sure to check on it often and make sure the can is covered with water at all times. If you see it getting low, just add more, enough to cover the can, plus an inch or so. Boil for 3 hours. Turn the heat off and pull the can out carefully with gloves or tongs. Open it and transfer to an airtight container. This would be best to be prepared ahead of time in order for it to be cool when you swirl it into the ice cream. 


The next part is very easy. In a mixing bowl, mix your sweetened condensed milk, 4 tablespoons of Rumchata, and half the tablespoon of espresso granules until well blended. Pour in your cream and mix with the whisk attachment (if using a KitchenAid) or hand beater on high until soft peaks form. Pour ice cream into an airtight container. 

Wait about an hour and a half for ice cream to start freezing a little bit. Drop in 2-3 tablespoons (or a little more) of cajeta and swirl with a knife or spatula. Cover the container tightly again and freeze for up to 6 hours or overnight. Guys, this ice cream is FANTASTIC. I never had some homemade come out so good! Give it a try. I promise you'll love it!

Thank you so much for looking! Now go freeze something and spread some YUM!!!

XOXO, 
Diana

As always, I appreciate your comments, questions, thoughts and ideas! 

Sunday, August 24, 2014

S'mores Cake Pops


I am kind of sad, I had a wonderful post written up for these S'mores Cake Pops and I LOST IT! Don't you hate it when you type up a sentence, paragraph, book (I would be sick to my stomach) and somehow this wonderful thing we have technology fails us? Especially Blogger - my stuff is getting saved CONSTANTLY - so in this case, I have to either blame myself for not making sure it was saved, or I think I recall the internet being down for a while - it may not have saved before I closed my post. (sad face)

Well August 10th was National S'mores Day and somehow I missed it.  So when my sister-in-law called upon the family to go to her house and celebrate back to school/end of summer and getting together before SHE started a new chapter in her life and started school, I decided I would make it S'mores day all over again!

I had found Wilton Marshmallow Candy Melts earlier this year but I never got around to using them. I was obsessed with making a S'mores cake pop and I finally got my chance! I decided I would make the chocolate the main event in this cookie, so I used brownies for the pop portion. I used Duncan Hines Dark Chocolate Fudge mix to make it quick. Here's what you'll need:

8x8 pan of brownies (Your favorite recipe or box mix)
Ingredients needed for brownies (eggs, water, etc.)
2 bags of Wilton Marshmallow Candy Melts
3 Crushed Graham Crackers
Paramount Crystals (purchased on Amazon.com) or vegetable shortening (to thin out candy melts)
Flower foam square to put your cake pops on or cake pop holder (I don't have one of those yet!)

Here's my sweet little nephew enjoying a pop.


1.) Bake your brownies, and let cool. Cut into 1 1/2 inch squares once cooled.
2.) In the meantime, melt your candy melts by following the directions on the bag - I used a mini crock pot. Make sure you stir constantly, I have scorched mine before and it's not fun to smell! I also added about 12 teaspoons of the paramount crystals before I got the consistency I wanted for dipping. Make sure you add the crystals or shortening little by little so as not to overdo it.
3.) Crush your graham crackers and put in a small bowl or over a plate to catch your crumbs.
4.) Dip a cookie stick or paper straw (I used straws) in the candy melt, then insert into the brownie.
5.) Put the dipped pops on a cookie sheet that fits in your freezer or refrigerator to let the candy melt set, about 15 minutes.
6.) Once the candy melt has hardened in the pop, take back out of the freezer and begin your dipping process. Before the candy melt hardens, sprinkle with graham cracker sprinkles and pop your stick in the foam or cake pop tray and let set. Enjoy!

Thank you so much for looking, now go bake something and spread some YUM!

As always, I welcome your comments, questions, and ideas!

XOXO, Diana

Sneaking in a bite myself... 








Monday, August 11, 2014

Cherry Apricot Sauce


I know things have been a little quiet around here, but we've been super busy with work, traveling to the CrossFit Games (a completely inspirational trip!) and trying to get back into the groove of things after coming back from California. I had never been there and I have to say, I am desperate to go back! There are just some places I visit that call me back with a vengeance and this is one of them. (The other being Ogunquit, Maine). It doesn't hurt that my best friend since high school lives near the Los Angeles area, so there's a definite plus to going back! I got to see her, her awesome husband and her super sweet puppy.

Watching all the athletes and seeing how fit everyone looked inspired me to think up new ways to eat the healthy stuff we eat at home, since we've been in a little bit of a rut with the same 'ol, same 'ol. Now this is not necessarily called Paleo or anything, it's just a slightly better version of what could potentially be a sugar-laden sauce for your food or dessert.

Now, with the price of cherries going down, I've been buying more and more and enjoying the heck out of nature's candy. We have also bought apricots just ONCE this summer - the last time I tried to get them they were $2.99/lb and mushy as heck. I decided I would buy some preserves and settled on the Low Sugar Smucker's. I hadn't thought of making a mish-mash sauce just yet, but the inspiration struck last week when I bought a HUGE box of cherries I didn't know what to do with. I had some fish and pork that needed dressing up and... Ding ding ding! The lightbulb turned on. What makes this a really nice and easy sauce to make is the fact that you use preserves from a jar. No need to be messing with having to peel apricots, chop them up, etc. The only time consuming part was having to cut my cherries in half to pit them. (I still don't have a fancy-pants pit-machine thingy! Shame on me!)

I ended up using this deliciously tangy sauce on a piece of otherwise boring pork chop, then I made some snapper the other night - it was perfect! This would probably also go very well on top of some pork tenderloin, salmon, or even some homemade vanilla ice cream. The end result is a lightly tart sauce, which can probably be sweetened with a little more honey.

Ingredients:
2 cups of red cherries, pitted and washed
4 tablespoons of honey (more or less to adjust, I like my stuff a bit on the tart side)
2 tablespoons of lemon juice
1 cup of low sugar apricot preserves. (I used Smucker's)


Method:
Place cherries in a medium saucepan over medium heat. Put in your honey and lemon juice. Using a fork or masher, mash up the berries and let simmer while occasionally stirring, for about 5 minutes. Turn down the heat to medium-low. Add 1 cup of the preserves and stir or whisk until blended and let simmer for 5 more minutes. The sauce may be used immediately, or let cool to room temperature before putting in a jar and refrigerating. I warmed my sauce up prior to using the next day, just warming what I was using for my meal. Use within 4 days, makes about 1 1/4 cups of sauce.

Enjoy! Now go make something and spread some YUM!

As always, I welcome your questions, comments, thoughts and ideas!

Diana

Sunday, July 20, 2014

Sweet Potato Crust Quiche


To every ying, there's a yang, right? All that sweet stuff I like to bake and make, but I also LOVE eating healthy - as much as I would love to shove some amazing doughnuts in my face every single morning, I do truly enjoy some eggs, meat, and veggies in my diet! So I was looking for something a little different to make this past Sunday morning. Sweet potatoes and eggs have been a major staple for my breakfasts, but I wanted to make something that would last me a little bit longer, at least to take to work with me for a couple of days. I loved the Eggs in a Nest I had made several times, but those take a little longer since I have to work with each egg separately. As it was, I had some leftover ground sausage and a box of tri-pepper mix. Add some cheese? Lovely! I got to work.

Here's what you will need:

Coconut Oil
1 Large Sweet Potato, spiralized (I use this spiralizer) or grated with a large grater - we don't want it turning to mush
10 Eggs
1 Box of Tri-Pepper Mix
3/4 Cup Sausage, cooked, crumbled and drained
1 Cup of Cheddar Cheese (optional for those on the Whole30 or Whole Life Challenge)
Salt and Pepper to Taste

Preheat your oven to 375 degrees.

1.) Start by heating up coconut oil in a large pan. When it starts to shimmer, add your spiral or shredded sweet potato, sprinkle with salt and pepper to taste, and heat until cooked. You will have to move it around to make sure it all cooks. I let mine get some brown edges, I like it a bit crispy.
2.) Put some coconut oil on a paper towel and use it to coat a 9" pie pan on the bottom and sides. Add your cooked sweet potato and press along the bottom.


3.) In a large bowl, whisk your eggs, add salt and pepper, tri-pepper mix, sausage, and cheese. Pour mixture over the sweet potato crust and pop into the oven.


Bake at 375 degrees for about 35 minutes, or until center is set.

The result is a fluffy quiche blended into the sweet potato crust. Makes 6-8 servings.


Thank you so much for looking, now go bake something and spread the yum!

As always, I appreciate your comments, questions, thoughts and ideas!

Diana


Saturday, July 12, 2014

Nutella Stuffed Banana Pops


Everyone (or almost everyone I know) has a certain food they loved as a child. For me, memories were made every time we visited Lincoln Park Zoo in Chicago to watch the polar bears swim, visit the seals, watch the peacocks strut their stuff, and then... Eat a frozen chocolate covered banana popsicle! Those things were THE BEST. At least they were for me! I was really craving one the other day for some reason, and decided to take the yummy banana pop a step further. How? STUFF IT! With what? NUTELLA! You're welcome. :)

3 bananas, cut in half
1 jar of Nutella
Baker's Dark Semi-Sweet Dipping Chocolate or Milk Chocolate, melted after bananas are frozen
Popsicle sticks
Straw

The directions are fairly simple!

Poke holes in the middle of each banana, making a tunnel (Plus, my little guy LOVED eating the banana "noodles!"


Stuff with Nutella. Now, I know not everyone has a tip like this one, but you should be able to snip the corner off a sandwich bag and try the same, though it might prove to be slightly more messy. 


Put in your popsicle sticks. (Use anything bigger, and your banana will split and Nutella will gush out everywhere)


Freeze for at least 4 hours or until bananas have hardened. Dip the frozen banana into your melted dipping chocolate, letting the excess drip off, place on parchment paper and return to freezer for a few minutes to let the chocolate harden. 

Now EAT!


The result is a wonderfully frozen, yet creamy Nutella center with the crunch of chocolate and obviously, the wonderful sweetness of bananas. I hope you enjoy! 

As always, I appreciate your comments, ideas, thoughts and questions. 

Easy steps: 






Monday, July 7, 2014

Pina Colada Ice Pops


Sorry guys, I seem to be on a piña colada kick all of a sudden! I love drinking them, but I also love to experiment, so I figured ice pops would be a delicious way to cool off this summer! (Please enjoy the video - and sing along if you must...) Cherries are a must in a piña colada, and those were not forgotten. Here are some deliciously easy pops to cool yourself off with this suuummmeerrrrr!

Ingredients:

Pineapple Juice
Cream of Coconut
Crushed Pineapple
Maraschino cherries
1/2 cup Coconut Milk (Silk or Almond Breeze, not the canned kind)

***NOTE: Using leftover piña colada (prior to adding ice and rum) would be the BEST time to make these. The recipe can be found HERE with the ingredients listed above. If you do not plan on drinking some piña coladas, you may adjust the recipe accordingly. I highly suggest you invite some friends over to enjoy some piña coladas though. Seriously.

For the ice pops, whisk 1 cup of piña colada and the half cup of coconut milk in a glass or easy pour container, such as a measuring cup. Pour a small amount of the mixture in the bottom of the popsicle molds (about 1 Tablespoon), add a cherry, and finish pouring the remainder of the mix to the top of your mold. Add your sticks and freeze overnight. This made about 6 small popsicles. Enjoy!

Thank you so much for looking, now go freeze something and spread some yum!

As always, I appreciate your comments, questions, thoughts, and ideas.

XO,
Diana






Sunday, July 6, 2014

Frozen Piña Colada Pie


Have you ever been on vacation and had a favorite drink or food that you just want to bring back with you? I went to the beach last month and piña coladas seemed to be the the drink of choice. You just can't go wrong with the refreshing blend of coconut and pineapple! I love to drink them but what fun would it be to eat them too? Here I present: The Frozen Piña Colada Pie. This one is fairly easy to make, PLUS, you'll have piña coladas to drink when you are done too! It's a win-win in my opinion... I will start with a super easy from-scratch recipe for piña coladas that my mom taught me, then a recipe from a pie I have made before. It's super malleable and it always seems to come out just right! This pie is creamy and has a deliciously subtle piña colada flavor.

Ingredients:
For the piña coladas:
1 46 oz can of pineapple juice
1 15 oz can cream of coconut (I use the Coco Lopez brand)
1 20 oz can of crushed pineapple

For the pie:
2 8 oz tubs of Cool Whip (one for the pie, one for garnish if desired, OR you can beat 1 cup of whipping cream with 2 tablespoons of sugar in a pre-frozen mixing bowl and whisk beater)
1 can of sweetened condensed milk
1 cup of piña colada mix from above recipe
1 brick of cream cheese, softened
1/4 cup Cruzan Coconut Rum, or the clear Bacardi Rum
1 jar maraschino cherries for garnish (optional)

8 sheets of graham crackers, crushed or pulsed into crumbs with a food processor
1/2 tablespoon of sugar
1/2 stick of butter (1/4 cup)

You may also use a Keebler graham cracker crust, preferably the deep/two extra servings one.


1.) Prepare your pie crust, mixing all ingredients together with a fork until wet, and pressing up the sides and bottom of a 9" pie dish. Bake at 350 for about 10 minutes.
2.) While your crust bakes, blend the entire can of pineapple juice, entire can of cream of coconut, and entire can of crushed pineapple in your blender in batches. (I had a little accident by not following that advice, you'll end up with piña colada all over your counter, Keurig, wall, and yourself - please do it in batches!) and place in a large pitcher; set aside.
3.) Cream the cream cheese with a hand or stand mixer in a large bowl. Put the Cool Whip and sweetened condensed milk in the bowl and beat until well blended. Slowly pour in your piña colada, then add your rum. Mix until well blended.
4.) Pour into baked and lightly cooled crust, cover with plastic wrap, and freeze overnight.
5.) Garnish with Cool Whip or fresh whipped cream and cherries prior to serving, enjoy!

Thank you so much for looking, now go whip something up and spread the YUM!

As always, I appreciate your questions, comments, shares, ideas.

XO,
Diana