Raspberry Granita and its Warm Sauce

I have the most adorable story to tell you. I have a new boyfriend. He is 7. We met on the bus while I was playing a game on my phone on Tuesday. He asked me over for a playdate to play Connect 4 and Skylanders. And I had to ask him what Skylanders was. I was getting the extend description version but had to get off the bus at my stop. He proceeded to tell me approximately where he lived. I told him we would hopefully meet on the street soon and then go play. His mother and the other passengers around had smiles and were muffling giggles from how cute this whole thing was.

Raspberry Granita and its Warm Sauce spoon

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Bean Vegan Lately? Brazilian Vegan Feijoada & Red Bean Ice Cream

More beans are good for you! Here are two great recipes to add to your recipe rotation: Vegan Feijoada and Japanese Red Bean Ice Cream.

For as long as I can remember my mom has been on the hunt for good recipes with beans and legumes. This has influenced me a bit too as I may not search for such recipes as actively but if they fall in my lap my curiosity will be piqued. When I was offered the Vegan Beans from Around the World cookbook for review I could hardly say no. The ‘around the world’ part obviously increased my interest. Would it love up to my high expectation? Let’s find out with the two recipes I prepared from this cookbook: the Brazilian Vegan Feijoada and the Japanese Red Bean Ice Cream.

vegan feijoada

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Kaffir Lime Ginger and Gin Ice Cream

With the arrival of summer comes my NEED to make ice cream. I am way overdue to include an ice cream recipe. I was shocked to realize my last ice cream was posted just over a year ago. Well good news…I made 3 ice creams last weekend, 2 of which are quite exotic in flavor. Here is the first one, a Kaffir Lime Ginger and Gin Ice Cream, and keep an eye out for the other two recipes coming soon.

Kaffir Lime Ginger and Gin Ice Cream 1

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Lemonade Iced Tea Sorbet

A couple of weekends ago I invited a few friends over for a very simple BBQ. I provided burgers and hot-dogs. I told my guests to bring the rest: salads, mergez, sandwich platters and chips. I knew there were going to be a couple of desserts already but I wanted to offer my gluten and dairy free friend a sweet option.

Sorbet was an obvious choice and it was perfect for the warmer weather. Standard go-to flavors in my home are a no-no. I had to find something original. This Lemonade Iced Tea Sorbet fit the bill. It’s thirst quenching and practically doubles as the usual tea or coffee served at the end of a meal.

ice tea sorbet 04

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SRC: Fresh Mint Chocolate Chunk Ice Cream

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.

This months I was assigned Baking and Boys! which is written by Katrina. She loves to bake for herself, her husband and their 4 boys. Now that is a house full of testosterone! It reminds me of my great aunt who had 8 boys during the 30s! Hoping for a girl, they gave up at 8.

choco mint ice cream 087

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Honey Ice Cream

I was starting to get seriously worried the other day when I realized I have hardly posted any ice cream this summer. Actually I only posted one, the Strawberry Sour Cream and Chili Peppers. Well I had to remedy the situation right away. I fell on a honey ice cream recipe in a magazine. I liked the idea but not that recipe, so online I went a hunting! I did keep the idea of the peppercorns.

Honey ice cream is actually hyped up vanilla ice cream. The main difference is that the ice cream is sweetened with honey instead of sugar. But oh what a wonderful difference.

Remember the Barbecue Tomatoes Stuffed with Oka recipe I recently posted? You all went crazy for this local Oka cheese. Originally this cheese was  manufactured by the Trappist monks who were located in the town of Oka near Montreal. The monks sold the cheese making rights in 1996 and had a new Abbaye Val Notre Dame monastery built – wait for it – the village where my parent’s cottage is, Saint-Jean-de-Matha. I happen to stop in the shop recently and bought a few of their products, including a wonderful non pasteurized clover flowers honey. I chose this honey for my ice cream.

Ξ Honey Ice Cream Ξ
adapted from Always Order Dessert

Ingredients

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
8 peppercorns
1 pinch sea salt
1/2 cup good quality honey
1 tbsp bland alcohol (optional)

Directions

In a small saucepan, combine the whole milk, heavy cream, 1/2 vanilla bean, peppercorns, sea salt, and honey. Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature. Transfer to an air-tight container, and let chill in the refrigerator for at least 3 hours.

Once chilled, remove the vanilla bean and peppercorns, mix in the alcohol and then pour into your ice cream maker, freezing according to manufacturer’s instructions. If you like drizzle with honey when serving.

Ice Cream Bloghop: Strawberry Sour Cream and Chili Peppers

I am late this year. Normally I would be posting at least my second ice cream recipe at this date, because i am obsessed with ice cream. This month’s love blog hop is helping me get back on track as Ice Cream is the theme this June.I have made lots of unusual flavors in the past but I wanted something a bit more traditional this time,and add a kick of course!

Strawberries were calling my name. I have been eating them like crazy lately. I already a few recipes posted for strawberry ice cream but I think my holds it’s own.I went with a Strawberry Ice Cream that also contains Sour Cream and chose to add a bit of punch with a touch of Chili Peppers flakes. The hot factor is very subtle but it is there, a perfect ending I think.

Ξ Strawberry Sour Cream Ice Cream and Chili Peppers Ξ
adapted from Two Peas and their Pod, original recipe from The Perfect Scoop

Ingredients:

1 pound fresh strawberries, rinsed and hulled
2/3 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1/4 tsp chili pepper flakes

Place all the ingredients in a blender and pulse until almost smooth, but still slightly chunky. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

June is #icecreamlove month!

Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove 🙂

See what ice cream flavors my fellow co-host have posted…

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That?