Tag Archives: recipe

Sea Salt Ice Cream Cake

20 May

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Okay, maybe I lied…There isn’t really any cake involved.  It’s technically just graham crackers.  But its shaped like a cake, I guess.

At any rate, this is good.  Like really really good.  But this story begins in Portland, OR.  While visiting the infamous Miss Summer, we took a detour on the way to the airport and had some delicious ice cream at Salt & Straw.  Inspired by their Sea Salt Ice cream with Caramel Ribbons, I came home and hunted around Pinterest for a Sea Salt Ice Cream recipe.  I found this one…I mean three ingredients.  Doesn’t get any easier.

I made the ice cream as directed and let it firm up in the freezer for about an hour and a half.  I lined a loaf pan with plastic wrap while I waited….and waited…

When you can’t wait anymore, throw down a layer of graham crackers–break them as needed to make sure you get full coverage.  Top that with a layer of ice cream (which is still pretty soft at this point) and then squeeze some caramel sauce on top of that.  Sorry, I’m not sure how much.  I just kept going until everything was good and covered.  Then you layer–like a lasagna.

Graham, ice cream, caramel, graham, ice cream, caramel, graham, ice cream.

Put it all back in the freezer to completely harden, probably overnight.  Slice and serve.

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These two pieces that I photographed for you are literally the last two.  This “cake” went fast.  Next time I may consider doubling everything!

Looks Like Gold To Me

16 Mar

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In my last act as class leprechaun I made celebratory treats for my son’s class. Always one to use whatever is on hand, I had a not-quite-full box of yellow cake mix (used for flavoring in the cake batter bark here).  I added 2 eggs and a half cup of vegetable oil and BAM!  Cookie dough.  I dyed the dough green (obvious choice) and rolled them around in a dish of gold and rainbow-colored sanding sugar.  They were baked for 7 mins at 350 degrees.

I love a little shimmer…

DSC_0431Doesn’t this look like I’ve gone all in during the most amazingly delicious game of poker?  Dessert poker anyone?!  I see your cookie and raise you a pie!

Easily distracted…sorry…anyhoo, once the cookies were cooled I cut the tops off Ziplock sandwich bags and individually packaged each cookie, tying the baggies off with handy-dandy Washi tape.

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HAPPY ST. PADDY’S DAY!!

Orange French Toast

10 Jul

How French is your toast? Is French Toast French?! Probably not. But French Toast is definitely my favorite breakfast dish. And since my kitchen tends to be heavy on the citrus these days, I threw a little in my breakfast as well.

  • 1 loaf Sourdough Bread
  • 2 whole Egg Yolks
  • 1/4 cup Heavy Cream
  • 3/4 cup Milk
  • 1/2 Tablespoon Sugar
  • 1 teaspoons Vanilla
  • Zest Of Half an Orange (or zest the whole thing for even more flavor)

In a shallow dish mix the egg yolks, heavy cream, milk, sugar, vanilla and orange zest. Slice your bread and coat each side in the egg mixture. Cook on a hot griddle until its nice and golden. Serve with syrup and powdered sugar.

It’s so fresh and rich! It’s a great way to start the day!

S’More Treats

6 Jul

Its no secret that we love some marshmallow, chocolate and graham.  You can find s’more ideas here, here and here.  Well here’s one more to add to your arsenal.

  • 1 bag of Mini Chocolate Chips
  • 1 jar of Marshmallow Bits
  • 1 box of Teddy Grahams
  • 1 large bag or 8 cups of Mini Marshmallows
  • 6 tablespoons of Butter

Microwave the mini marshmallows and butter until it is smooth.  Add in the rest of the ingredients and gently stir until it is all incorporated and completely coated by the marshmallow/butter mixture.  The chocolate chips will melt from the heat of the marshmallow.

Flatten it down in a greased pan.  I used a jelly roll pan, but it didn’t quite fill it.  I think a 9×13 pan would have worked.  Place it in the frig to set and harden.  Once it’s completely set, cut it into bars or even smaller if you want to enjoy it a little slower!

I dare you to eat just one!

Tortillas Para Mama

5 Jul

I love all forms of bread and growing up in a mostly Mexican family, tortillas were a standard.  Somehow I made it through life having never made any myself though.  Well, on his last visit to the local Mexican market, I asked my hub to pick up a tortilla press.  This weekend I finally got to put it to use.

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1 teaspoon baking powder
  • 1/2 cup hot water (keep extra on hand in case you need to add a tiny bit more)

Mix flour, salt and baking powder.  Cut in shortening.  Make a well and add the water.  Combine until your dough comes together and isn’t sticky.  I gather it all in one lump and then cut it with a knife into 8 sections.  Then I rolled each section into a ball.  I put the balls back into the bowl I was working with and covered it with a damp cloth.  Let it rest for 15-20 mins.  Then you can either roll them out as paper thin as possible or use a tortilla press.  Cook on a griddle or hot pan for about 30 seconds on each side.  Slather it with butter and eat!

Or, you can go all the way and fry those puppies!  After frying them I drizzled honey on each side and sprinkled them with cinnamon sugar.  Mmmm…Bunuelos!

 

And if you’re a real glutton (like myself) you can serve it with some vanilla ice cream!

Easy Mango Ice Cream

22 Jun

We’re still on a fruity kick over here.  My 6-year-old son loves Mango anything so we whipped up this ice cream for dessert the other day.  It was simple and easy and will work for any number of frozen fruits.

1 12 oz. bag of your favorite frozen fruit
2/3 cup heavy cream
1/4 cup of sugar

Add sugar to heavy cream and mix until fully combined.  Place frozen fruit in a food processor and give it a rough chop.  Slowly pour in the heavy cream and process it until it is smooth.  Place it in a freezer safe container and pop it in the freezer until it is frozen, or as for as long as you can wait to eat it!

Perfect for a breezy summer night.

Summer Citrus

19 Jun

Following our Father’s Day gathering at Grandma’s house, as I always do, I came home with a ton of oranges.  They literally felt like they weighed a ton!  My Grandmother’s neighbors have a tree that must produce as many oranges as the state of Florida.  My Grandmother posts a sign at the door, instructing everyone to take oranges home with them when they leave.  That’s how many oranges she regularly has on hand.

I brought my oranges home and my 2-year-old and I juiced them to have with breakfast.

I keep my juice in a pretty (and plastic aka not breakable) pitcher from the seasonal line at Target (another score at only $6).

Later, I used our freshly squeezed orange juice in one of my favorite dinner recipes.

4 pork chops
olive oil
salt
pepper
1/2 yellow or red onion
1/2 orange juice
1 can of whole cranberry sauce

Heat your olive oil in a large skillet.  Slice your onion and cook in the skillet until just tender.  Season both sides of your pork chops with salt and pepper.  Place pork chops in skillet and cook a few minutes on each side on med-high heat.  You want a good crust on both sides.  Add orange juice and cranberry sauce and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes until pork chops are cooked all the way through.

I like to serve my pork chops with couscous.  This dish is always a big hit with the kids and adults alike.  Everyone asked for more!

Paradise Cake

18 Jun

For years my family has made the Kings Hawaiian Bakery’s Paradise Cake a go-to for any type of celebration.  The bakery is near by, its a crowd pleaser and just plain beautiful!  Now that I live in San Diego, 2 hours away from Kings Hawaiian Bakery, I’ve come to appreciate it that much more.  It really hadn’t occurred to me that this cake isn’t available everywhere.  This is probably because their breads are available in my local grocery store.

With warmer weather and nothing but sunny days ahead, I had a craving for a Paradise Cake.  Its three layers of fluffy chiffon cake with light whipped frosting.  The real treat is that the three layers of cake are made up of Guava, Passion Fruit, and Lime flavored cake.  Do I have your attention now?

I checked the interwebs and couldn’t locate a copycat recipe, so I came up with my own.  Please make note, however, that I am not a professional so some of this is eye-balled and guess-work…

1/2 cup water
2 1/4 cups cake flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
Zest of 2 lemons
1/2 teaspoon cream of tartar
1/4 cup passion fruit juice
1/4 cup lime juice
Zest of 1 lime
1/4 cup of guava nectar
food coloring

Pre-heat your oven to 325 degrees and grease three 9 inch round pans.  Sift flour, sugar, baking powder and salt.  Make a well in the center of your sifted dry ingredients.  In the well place the oil, water, egg yolks and lemon zest.  Beat with a whisk until it is smooth.  At this point, separate the batter evenly into three bowls.  Add passion fruit juice and a drop of red food coloring to one bowl, guava nectar and orange food coloring to another bowl, and finally the lime juice and zest with green food coloring to the last bowl of batter.  Stir until fully incorporated.

Using an electric mixer, beat egg whites and cream of tartar until they hold a stiff peak (**note this is vital…this part really  makes or breaks the cake**).  Add a dollop of the egg white mixture to each of the three bowls of flour mixture and gently stir each. Evenly divide the remaining egg white mixture into the three bowls and gently fold it into the batter.  Pour the three fully incorporated batters into their baking pans.  Try to resist the temptation to tap the side of the bowl as it will kill some of the air that you worked so hard to whip into those egg whites.   Bake for 20-30 minutes depending on your oven, or until the top springs back when you touch it.

The frosting I used for this cake is a whipped cream frosting, but its a little sturdier.  In other words, it won’t melt if you let it sit out on the counter for a little bit.  In fact this cake traveled with me to grandmother’s house (nearly an hour drive) and remaining completely in tact.

2 1/2 teaspoons vanilla
3/4 cup sugar
8 oz cream cheese
2 cups heavy whipping cream

Place the bowl and beaters in the freezer for at least 30 minutes before preparing the frosting.  Use an electric mixer to mix the vanilla, sugar and cream cheese.  Pour in the heavy whipping cream slowly and beat until it thickens up and holds a peak.

Frost and enjoy!

While this cake can make it on the counter for the duration of your party, it should definitely be stored in the frig since the frosting is dairy based.

I have to say mine wasn’t as good as the original, but its a fresh cake for a summer day!

Strawberry Bread with Lime Fresh Cool Whip

5 Jun

Strawberry Bread?  Huh?  Ya, that’s right…you can make a quick bread out of strawberries too!  Who knew?

Here’s what you’ll need…

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon + 1/2 teaspoon ground cinnamon set aside
1 teaspoon vanilla
2 cups sugar + 1 teaspoon sugar set aside
4 eggs
1 cup vegetable oil 
2 cups strawberries, sliced
 
 

Here’s what you do…

In a large bowl mix flour, baking soda, salt, 1 teaspoon ground cinnamon, and 2 cups sugar.  In a separate bowl, beat eggs.  Add, vanilla and oil.  Pour wet mixture into dry ingredients, mixing until well incorporated.  The batter will thick.  Fold in strawberries.  Separate batter into two greased loaf pans.  Top each loaf with the remaining ground cinnamon and sugar.  Bake at 350 degrees for 60 minutes or until a toothpick comes out clean.

Let it cool and then serve with Lime Fresh Cool Whip.

For breakfast, dessert or with tea and coffee, this is so fresh and yummy!  Its a great way to start your summer time taste buds!

Sunday Night Fav: Carne Asada Pizza

22 Apr

I don’t cook (not to be confused with baking).  But I was smart enough to marry someone who does.  I might have starved by now otherwise.

Since I’m soooo pregnant (read: uncomfortable), tonight’s dinner was mama’s choice.  Carne Asada Pizza it is!  I am told this is not a cheap pizza, but it cooks up pretty quickly and tastes so fresh and yummy I just can’t resist it.

For the Cilantro Pesto:
2 cups packed of cilantro leaves
3 tblspns pine nuts
1/2 cup olive oil
3 cloves diced garlic
Process in a food processer until smooth
Spoon in 1/2 cup of grated parmesean cheese and mix
 

In the meantime, chop and cook 1/2 – 3/4 lbs. marinated carne asada (skirt steak).  Cover a prepared pizza crust (we use Boboli) with cilantro pesto.  Top that with 1 – 1  1/4 cup of mozzerella cheese (depending on the size of the crust you’re using). Bake per crust directions, a mere 8 minutes over here.  Remove from oven, top with prepared meat and put back in oven for approximately 2 more minutes.  Dollop with your favorite salsa and enjoy!

We put the salsa on the side so the kiddo’s don’t have to add it since they aren’t accustomed to the heat of dad’s famous salsa yet.

Maybe next time we should make two…and by we I mean he.  I’m already wishing there were left overs for lunch tomorrow.

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