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Blueberry Cheesecake Ice Cream

1/1/2015

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Ice Cream:
  • 8 ounces cream cheese
  • Zest of 1 lemon
  • 1 cup sour cream
  • 1 cup milk
  • 2/3 cup sugar
  • Pinch salt
​Swirl:
  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon freshly squeezed lemon juice
  • (optional) 2 teaspoons kirsch (If you're using other berries, experiment with liqueurs — maybe Grand Marnier for raspberries, vodka or creme de cacao for strawberries.)
  1. (Note: The "cheesecake" taste may be a bit too heavy for some people, so you may wish to cut the portions of cream cheese and sour cream a bit.) To make the ice cream base, cut the cream cheese into small pieces. Zest the lemon directly into a blender or food processor, then add the cream cheese, sour cream, half-and-half, sugar and salt. Puree until smooth.
  2. Place the mixture in the refrigerator to chill.
  3. While the ice cream mixture is chilling, make the swirl.
  4. In a medium, nonreactive saucepan, heat the blueberries and sugar until the berries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until lump-free. Stir the slurry into the blueberries.
  5. Bring to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove from the heat and stir in the kirsch, if using. Place in the refrigerator to chill.
  6. When the ice cream base is thoroughly chilled, freeze it in your ice cream maker according to the manufacturer's instructions. When it is done, pour roughly 1/3 into a container. Top with half of the chilled blueberry mixture and add another 1/3 ice cream base. Top that layer with the remaining blueberry mixture, then cover with the remaining ice cream base. Put in the freezer to set, 2 to 4 hours.
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Raspberry Frozen Yogurt

1/1/2015

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  • 2 cups plain whole-milk yogurt
  • 3/4 cup sugar
  • 2 cups raspberries, fresh or frozen
  • 1 teaspoon freshly squeezed lemon juice
  1. In a blender or food processor, puree the yogurt, sugar, berries and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour.
  2. Freeze in your ice cream maker according to the manufacturer's instructions.
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Avocado Ice Pops

1/1/2015

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  • 1 cup water
  • 1/2 cup sugar
  • 2 small ripe avocados
  • Pinch salt
  • 2 tablespoons freshly squeezed lime juice
  1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Let cool to room temperature.
  2. Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender or food processor, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
  3. If using ice-pop molds, divide the mixture among the molds and freeze until solid, about 5 hours. If using glasses or paper cups, freeze until the pops begin to set, 1 1/2 to 2 hours, then insert the sticks and freeze until solid, an additional 4 or 5 hours.
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Slow Cooker Kulfi Ice Pops

1/1/2015

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From NPR's "We All Scream for Ice Cream": Traditional kulfi offers lovely flavor combinations — pistachios, saffron, sometimes dried fruit such as dates and figs (my favorite) — but the thing that really sets it apart is the caramelized flavor that the milk takes on from its long cooking. Once you've mastered this basic recipe, try adding other flavors, such as pistachios (ground and whole) and dried fruit.
  • 1/2 gallon whole milk (or lactose-free milk)
  • Large pinch saffron
  • 1/4 cup cardamom pods
  • 1 cup sugar
  1. In a large, heavy-bottomed pot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the milk for 15 minutes to release the flavor in the spices.
  2. Transfer mixture to slow cooker. Set cooker to "high" and cook for 8 hours, uncovered. If the cover is left on, evaporation will not take place and the milk will not condense. Stir occasionally, incorporating the milk skin back into the liquid.
  3. At the end of 8 hours, the milk should be reduced to about half. Strain the mixture into a bowl to remove the cardamom pods and any remaining milk skin.
  4. Pour the strained mixture into molds or into an airtight container. Refrigerate until firm, at least 5 to 7 hours.
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Watermelon Ice Pops

1/1/2015

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  • Watermelon Layer
  • 8 ounces watermelon, chopped (about 15 1-inch cubes)
  • 2 tablespoons plain low-fat yogurt
  • 1 1/2 tablespoons agave nectar
  • 1 1/2 tablespoons fresh lemon juice
  • 18 semisweet chocolate chips
  • Lemon Layer
  • 3 tablespoons milk
  • 3 tablespoons water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons agave nectar
  • 2 drops yellow food coloring (optional)
  • 1 drop green food coloring (optional)
  1. Add watermelon to a blender and puree until smooth (about 30 seconds). Using a fine-mesh sieve, strain the mixture into a bowl, using a spoon to scrape the inside of the sieve so it goes through faster. Whisk in the yogurt, agave and lemon juice.
  2. For the lemon layer, mix the milk, water, lemon juice and agave in a small bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add the food coloring, if using, to the remaining mixture and stir.
  3. Using tweezers or chopsticks, dip the chocolate chips into the watermelon layer and apply them to the walls of the pop molds, at least 1 inch below the fill line. Use 2 or 3 chips per pop. Insert sticks and pour the watermelon layer until you reach about 3/4 of an inch to 1 inch below the fill line. Let freeze completely, then pour 1 teaspoon of the uncolored lemon layer. Let freeze completely, then pour the green lemon layer until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.
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Goat Cheese, Blackberry, and Honey Pops

1/1/2015

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  • 2 cups milk
  • 1 1/4 cups heavy cream
  • 1 cup sugar
  • 1 tbsp plus 1 tsp cornstarch
  • 4 oz goat cheese
  • 2 pinches salt
  • 2 cups blackberries
  • 1/3 cup honey
  • 1 tbsp lemon zest (about 2 large lemons)
  1. Combine milk and cream in a pot. Reserve about 1/4 cup of the mixture and whisk in cornstarch to make a slurry. Add sugar to milk and bring to a rolling boil for 4 minutes. Add cornstarch slurry to milk mixture and stir well for about a minute until mixture is slightly thickened.
  2. Combine goat cheese and salt in a bowl. Turn off heat and add goat cheese and salt to the milk mixture. Whisk to incorporate, and cool mixture completely.
  3. In a small pan, cook berries 5 to 10 minutes until softened, pressing gently to release the juices. Turn off heat. Add honey and lemon zest, and cool completely.
  4. When both mixtures are cool, fill molds 3/4 of the way with goat cheese base. Spoon approximately 1 tablespoon of blackberry sauce on top, leaving a bit of space for expansion during freezing. Use a spoon, pop stick or chopstick to swirl the sauce throughout the pop. Freeze according to mold instructions.
  5. Leftover base and sauce can be refrigerated for up to 5 days.
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Nutella Irish Cream Cookies w/ Sea Salt

1/1/2015

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  • 1/2 C all purpose flour
  • 1 C whole wheat flour
  • 1 tsp baking powder
  • 1/3 C cocoa powder (I used Hershey's Special Dark)
  • 1/2 C unsalted butter, softened
  • 1/2 C sugar
  • 1 tsp vanilla extract
  • 1/3 C Nutella
  • 1/3 C Irish cream liqueur
  • Sea salt, for sprinkling
  1. Whisk together the flour, baking powder, and cocoa powder. Set aside.
  2. Using an electric mixer or stand mixer, cream together the butter and sugar. Add in the vanilla extract and Nutella, mixing until smooth.
  3. Add the dry ingredients half at a time alternately with the Irish cream until well-combined. Wrap the dough in plastic wrap and let chill in the refrigerator 15 minutes before baking.
  4. When ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and roll the dough into 1? balls. Place 2? apart on the parchment paper. Press down gently and sprinkle with sea salt.
  5. Bake 10-12 minutes until just starting to set. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.
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ARCHIVE: Sugar Free Rugelach

1/1/2015

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  • 1 cup margarine
  • 8 ounces cream cheese, softened
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup chopped raisins
  • 1 cup chopped walnuts
  • 2 tablespoons ground cinnamon
  • 1 cup apricot spreadable fruit
Servings: 64 pieces
  1. Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
  2. To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
  3. Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
  4. Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
  5. Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
  6. Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.
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Red Velvet Cake (from The Cake Boss)

1/1/2015

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  • 1_1/4 cups vegetable shortening
  • 2 cups granulated sugar, plus more for sprinkling the parchment paper
  • 1 tbsp unsweetened Dutch-process cocoa powder
  • 4_1/2 tsp (2 tubes) red food-coloring gel
  • 3 cups cake flour, plus more for flouring the cake pans
  • 1_1/4 tsp fine sea salt
  • 1_1/4 tsp pure vanilla extract
  • 1_1/4 tsp baking soda
  • 1_1/4 tsp distilled white vinegar
  • 3 extra large eggs
  • 1_1/4 cups buttermilk
  • Unsalted butter (about 2 tbsp) or vegetable oil, for greasing the cake pans (nonstick spray may also be used)
  1. Position a rack in the center of the oven, and preheat to 350 F.
  2. Put the shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda, and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Paddle, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs, one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.
  3. Grease two 9" cake pans (2" deep) with the butter, and flour them.
  4. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.
  5. Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35 to 40 minutes.
  6. Remove from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan.
  7. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking. Refrigerate or freeze until ready to decorate.
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ARCHIVE: Breton Shortbread Cookies or Tart Crust (from The French Market Cookbook)

1/1/2015

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  • 1/2 cup/70g unrefined blond sugar (also sold as evaporated cane juice) or caster sugar
  • 6 tbsp/85g high quality unsalted butter, softened
  • 1 small fresh vanilla bean or 2 tsp pure vanilla extract
  • 1 large organic egg
  • 1 cup/130g all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. (Alternatively, do this by hand in a bowl with a wooden spoon.) Split the vanilla bean lengthwise with a sharp knife, scrape the seeds from the inside of the bean with the dull side of the blade, and add them to the sugar and butter. Beat the sugar and butter at low speed until pale an fluffy, about 3 minutes. Add the egg and beat for 2 minutes.
  2. In another bowl, combine the flour, baking powder and salt, stirring with a whisk to remove any lumps. add to the mixer and mix at low speed for a few seconds, just until no trace of flour remains. The dough will be quite soft.
  3. Transfer the dough to a container and refrigerate for at least 2 hours, and preferably overnight.
  4. Preheat the oven to 350F/175C and line a baking sheet with parchment paper or a silicone baking mat.
  5. Remove the dough from the fridge and roll it out between two sheets of parchment paper to a thickness of 1/3 in / 8mm. Peel off the top sheet gently and use a round cookie cutter, about 2 in /5cm in diameter, to cut out circles of dough.
  6. Transfer to the prepared baking sheet, giving them a little room to expand.
  7. Gather the scraps of dough and repeat to cut out more cookies. As the dough warms to room temperature, it may become to soft to work with; place it in the freezer for 10 minutes to firm up before cutting out circles again.
  8. Bake the sables until golden brown, 15-20 minutes.
  9. Transfer to a rack to cool completely. The sables will keep for a few days in an airtight container at room temperature.
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    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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