1 1/2 cups Whole Milk
1 1/2 cups Sugar
1 1/2 cups Heavy Whipping Cream
4 large Egg Yolks
1 teaspoon Vanilla Extract
2 cups pureed Blackberries (approx. 4 – 6 oz baskets of berries)
1 tablespoon fresh Lemon Juice
1. Combine the milk and sugar in a saucepan and gently warm to just less than scalding.
2. While milk warms, put heavy cream in a large bowl and cover with a fine mesh strainer. Set aside.
3. Whisk egg yolks and vanilla extract in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next pour the egg/milk mix back into the saucepan.
4. Heat the milk/egg yolk mix over medium heat, stirring constantly, until it coats the back of a spoon. Pour through the strainer into the heavy cream. Mix in the blackberry puree and the lemon juice.
5. Stir until cool over an ice bath. Cover and thoroughly chill in the refrigerator (at least a couple hours.)
6. Churn in your ice cream maker according to manufacturer’s directions.
recipe adapted from http://whiteonricecouple.com/recipes/blackberry-ice-cream/
Happy Easter everyone!!! This year I am bird nest vanilla donuts with buttercream frosting and toasted coconut shavings.This also a fun dessert to play with and customize to your liking. I found the speckled chocolate eggs at my local market to add a little pop of color. Happy Holidays and let us know in the comments how your donuts look!
donut recipe with ingredients and instructions can be found here. This recipe makes for 12 mini donuts.
When making baked donuts I always like to use buttercream instead of ice cream, as sometimes the glaze soaks through quickly, but here is an amazing glaze recipe if you’d like to try it! If you like buttercream like me here is an incredible buttercream recipe:
– 1/2 cup unsalted butter
– 1 1/2 teaspoons vanilla extract
– 2 cups confectioners’ sugar, sifted
– 2 tablespoons milk
– food coloring (optional)
1. cream room temperature butter with a hand mixer. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract
2. Pour milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Recipe from All Recipes.com
Making cookies this time of year are one of my favorite holiday traditions. Normally when baking I do not use mixes very often, but this gingerbread cookie mix from Williams Sonoma makes for incredible cookies! Enjoy and happy baking!
for cookies ingredients and directions are on the back of the box
3 cups of powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
buttons from sugarfina
1. In medium bowl, mix powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
For the first time this weekend I made and tried hazelnut ice cream, and now it is one of my new favorite ice cream flavors. This simple recipe needs only three ingredients, and possibly ingredients you will already have in your fridge. This ice cream is the perfect balance between sweet and nutty, and is so refreshing on these hot August summer days. Follow the recipe your own to try yourself!
3 1/2 oz. hazelnuts
1/3 cup granulated sugar
3/4 cup milk
3/4 cup heavy cream
2 tablespoons Nutella
Preparing the Hazelnuts:
1. Heat the oven to 350 degrees Fahrenheit. Spread the hazelnuts on a baking sheet covered with baking parchment and toast them for about 10 minutes or until golden brown. Rub the hazelnuts in a tea towel to remove their husks.
2. Blend the nuts with the sugar in a food processor until finely ground.
Making the Ice Cream:
1. Combine the ground nuts in a saucepan with the milk, cream, and nutella and heat. Stir until the spread has melted. Cover the pan and let it stand for 30 minutes.
2. Refrigerate the mixture until it is completely cold.
3. Strain the mixture and then process it in the ice cream machine until ready. Pour the ice cream into a chilled bowl and freeze.
Homemade donuts as you probably have seen are taking over the internet, and after making a batch of my own I totally understand why. These donuts are a much healthier options compared to fried donuts, and although are much cakier density, taste just as delicious, and in my opinion even better. Follow these 5 easy steps to make some delicious donuts of your own!
– 2 cup of all-purpose flour
– 3/4 cup of all white sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 3/4 cup milk
– 2 eggs, beaten
– 1 teaspoon vanilla extract
– 1 teaspoon butter
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. In a large bowl, mix flour, sugar, baking powder and salt.
3. Stir in milk, eggs, vanilla and butter. Beat together until well blended.
4. Pour the batter about 3/4 into the molds. Try not to pour too much, because the donuts will rise.
5. Bake for 8-10 minutes in the preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.
If you are not a fan of frosting or icing you donuts, you can roll or dust them in cinnamon sugar, which taste amazing too! On my donuts I used edible flowers to decorate mine, but you can also add some red, white and blue sprinkles for your 4th of July celebrations this weekend!
Meringues are one of my favorite desserts, and the steps to making these sweet treats are super simple and easy! These meringues only require 4 ingredients to make, and best of all you might already have these in your kitchen. These are a great dessert to make for a special occasion, or a quick pick me up. Recipe by Chef Eric Crowley. Enjoy! – Lizzy
4 Egg Whites
1/4 teaspoon Cream of Tartar
1/4 teaspoon Salt
1/2 cup Sugar
1. Preheat oven to 200 degrees with the rack in the lower third of the oven.
2. Coat two baking sheets with nonstick cooking spray and line with parchment paper.
3. With a stand mixer or hand mixer, beat the egg whites, salt and cream of tartar until the mixture is in soft peaks form.
4. Very gradually beat in 1/2 cup of sugar, adding 1 tablespoon at a time until stiff and glossy. Add in food color as you please.
5. Drop 4 inch mounds of meringue onto prepared baking sheets, or put the meringue in a piping bag, to make the meringues into different shapes. Spread the meringues 4 inches apart.
6. Bake until dry but still white, about 1 1/2 hours, rotating the baking sheets halfway through. Let them cool on sheets.
Sorry for the lack of posts this past week. Emily, Viv, and me (Lizzy) were all on vacation last week, but were all back now and we have some new and yummy posts in store to share. For today however, I am super excited to share with all of you this DIY floral bath salt recipe I created. These are really easy and quick to make, and are great little gifts to give or to make for yourself . Enjoy xox
- Dried Flowers: I used sage and dried roses, but you can use any type of flowers or even add herbs of your choice. While on vacation I stopped by a little organic foods store where I bought the dried rose petals and sage, but you can reuse flower petals from a bouquet of flowers in your home and dry them out yourself by putting them in an air-tight container overnight.
- Bath Salts: The bath salts I used were lavender and lemongrass which I’ve collected over the years from little hotel room. Who knew after all these years of collecting little shampoo and conditioner bottles that it would actually pay off! If you don’t have these hanging around your house though, you also can also buy himalayan or mineral sea salts too at your local grocery store. Also a fun thing to try is to add your favorite essential oils fragrance and mix it around with the sea salts to the fragrance and texture of your liking!
- Jar/Bag: In the photos I used a small linen bag (which I have tons of lying around in my room and closet), which are really pretty to use if you’re going to give it as a gift. However I suggest putting the bath mixture in a glass container if you want to store a bigger amount.
Also using different types of flowers and herbs will give your bath salt mixture different fragrances and textures, but its also fun to keep in mind the different colors you use. I chose to include dark pink roses and sage into my mixture to give it more of a fall theme.
I know this is the second recipe post in a row but Emily and I (Lizzy) were so excited to create these two acai bowls we couldn’t resist. These make for a super healthy and delicious breakfast and also make for a yummy afternoon snack. Check out these two creations we made. Enjoy!
- Greek Yogurt
- Strawberries (about 20 small)
- Blueberries (about 10
- Granola 1/4 cup
- Nectarine or Peaches 1
- Chia Seeds (about a teaspoon)
Blend greek yogurt and strawberries in a blender until smooth. This will turn into a liquid texture but you can always add more yogurt to the consistency of your choice. Add granola, blueberries, nectarines, currants and chia seed and enjoy!
- Greek Yogurt
- Coconut Shavings
Blend Greek Yogurt blueberries and raspberries in a blender until smooth. Like the first recipe add the amount of yogurt and blueberries and raspberries to the consistency of your liking and color of your liking. Add as much granola, currants, coconut shavings, and strawberries as you’d like for decoration. Hope you all enjoyed these quick easy breakfast ideas and enjoy!
Lizzy and Emily
Sorry we haven’t been posting much this month. It always seems there’s even less time during the summer when in reality there should be more time, rather than during the regular school year. Anyway Emily and I (Lizzy) prepared a rose lemonade recipe which we are super excited to share with you! Now that it actually feels like summer now this is the perfect quick and easy recipe to make. Enjoy xox
- 1 1/2 cup water
- 1 cup sugar
- 2 strawberries
- 2 tablespoons rose water
- 1 cup fresh squeezed lemon juice
- In a small saucepan bring water and sugar to a boil. Add in the strawberries and boil for 2 minutes. Mash strawberries with a fork to extract color. Strain mixture through a fine sieve. Add in rose water and lemon juice.
- Place lemon mixture in a pitcher to serve or pour into a glass for a quick yummy refreshment. We used these milk bottles. Add water and ice to your liking and a few macaroons of course!
Lizzy and Emily