Tag Archives: Recipe

Avocado and Tequila Ice Cream

This ice cream has a light and creamy flavor. I used Alton Brown’s Avocado Ice Cream Recipe. I did, however, change the recipe by adding the Tequila.

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Ingredients:
12 oz. Avocado Meat (about 3 small to med. avocados)
1 Tsp. Lemon Juice
1 1/2 c. Whole Milk
1/2 c. Sugar
1 c. Heavy Cream
1/8 c. Tequila

Directions:
1. Peel and pit Avocados. Dice the avocado meat.
2. Add the avocados, lemon juice, milk, and sugar to a blender and puree
3. Whisk the heavy cream and Tequila into the mixture
4. Chill the mix until it’s under 40 deg. F. (4-6 hours)
5. Process in an ice cream maker.

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Mmmm. Blended Avocados.

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Look at that Ice Cream. Yummy, Yummy.

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Coal is all for helping me clean up. He loves anything that is “people food”. He really liked this ice cream.

Have you ever wanted to make perfect ice cream balls? I have. Check out  my Perfect Ice Cream Ball‘s post to see how!

Compound Butter

I used the homemade butter I made for these beauties.

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Compound butter is a simple and delicious way to add a little spice to your life. It is traditionally served on meat, and when it melts it creates a sauce. I, however, used it to butter some rolls. I took them to Easter with me, and they were a big hit.

Sorry my recipes are exact. This is all about what you like and want. I just tasted and corrected as I went.

Garlic Compound Butter

You’re going to need:
Roasted Garlic
Butter (It doesn’t need to be homemade)
Salt

All you need to do is mix as much roasted garlic as you want into the butter. I used about 2 heads of garlic in about 2 sticks of butter. I also added about a tsp of the garlic infused oil. Taste it. Do you want more garlic? Add it. Add about 1/2 tsp of salt to enhance the flavor of your butter. Always taste it! (Don’t just lick some off a spoon that’d be gross. Taste it with a cracker or some bread) This is about what you like!

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Fresh Herbs Compound Butter

What you need:
2 1/2 tsp. Fresh Herbs such as Parsley and Oregano
1/2 c. Butter
Salt to taste

Mix everything together. Taste it. Is it yummy? If not add more herbs. You’ll need about 5 tsp of mixed herbs for 2 sticks of butter.  See how my butter looks. Add herbs till it looks like that.

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Fresh Herbs and Lemon Compound Butter

My sister loves lemon so I made this one especially for her.

What you need:
1/2 c. Butter
2 1/2 Tsp Herbs such as Oregano or Parsley
Tsp Lemon juice
Salt to taste

I simply added about a tsp of lemon to a stick of the fresh herb butter I had made.

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Pecan Brown Sugar Compound Butter

What you need:
1/2 c. Softened Butter
2 Tsp. Finely Chopped Toasted Pecans
1 Tbsp Light Brown Sugar

Toast the Pecans. All you need to do is put the pecans in a skillet on med. heat. Don’t add any oil, the pecans will release their own oil.

Mix the ingredients together and let them set.

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How To Make Them in Cute Shapes

You’re going to need plastic molds, the kind you would use to make chocolates.

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Add the butter to the molds while the butter is still soft. Beat the molds on the table to get the air bubble out. If you have trouble with this, you might want to heat the butter up for maybe 5 seconds. Just enough to warm it up. You can also use a spoon to push the butter into the spaces where it isn’t.

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Put them in the refrigerator or freezer to harden the butter. Now for the hard part, getting the butter out. The best way I found was to wiggle the molds until the butter releases. Gently press it, you don’t want to ruin all the work you did putting it into the mold by using too much pressure.

Enjoy your butter!

Broccoli and Rice Casserole

While not my favorite Easter dish, I though I’d still share it with ya’ll, since people in my family do really like it.

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Ingredients
1/2 c. Chopped Onion (You want it about 1/2-1/4 in. dice. Think Spoon sized)
1 Tbsp Butter
1 Can Cream of Mushroom Soup
1/2 small Jar Cheez Whiz (1/2 c.)
1 c. Cooked Rice
10 oz. Frozen Broccoli, Cooked and Drained
Salt and Pepper to taste

1. Cook your broccoli and your rice
2. Saute onion in butter, add the cooked broccoli and rice
3. Heat soup over low heat and add Cheez Whiz.
4. Combine all ingredients
5. Pour into buttered casserole dish.
6. Cake at 325 deg. F. for about 20-30 mins or until thoroughly heated.

Serves 4. (We quadrupled the recipe)

Red Velvet Cupcakes

This Easter I was given dessert duty. My Grandmother usually does dessert, and those are some pretty big shoes to fill. Slightly daunted, I adapted a red velvet cupcake recipe from Pinch My Salt. My family is obsessed with mini cupcakes, so I made them tiny. They turned out really well!

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I piped them like roses

Ingredients:
2 1/2 c. Cake Flour, Sifted
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Unsweetened Cocoa Powder
1 oz. Red Food Coloring (One Bottle)
1/2 c. Unsalted Butter, Softened
1 1/2 c. Sugar
2 Eggs, Room Temp.
2 Tsp Vanilla Extract
1 c. Buttermilk, Room Temp.
1 Tsp White Vinegar
1 Tsp Baking Soda

1. Preheat oven to 350 deg. F. Make sure you have a rack in the middle of the oven. (They’re a lot easier to move BEFORE they get hot) Line the pan with cupcake papers or spray with cooking spray.
2. Sift the cake flour before measuring. Then sift together the cake flour, baking powder, and salt.
3. Mix the food coloring and cocoa powder until it forms a thin paste without lumps. Set this aside.
4. In a small bowl, cream the butter and sugar. Beat in the eggs one at a time. Then add the vanilla and red cocoa paste. Don’t forget to scrape down the bowl as you go. Add 1/3 of the flour mix, beat well. Add 1/2 of the buttermilk. Then add another 1/3 of the flour mix, beat well. Add the rest of the buttermilk. Finally, add the rest of the flour and beat until it’s well combined.
5. Mix the vinegar and baking soda in it’s own bowl. Don’t sniff it. It’s gross, trust me. It will also be fizzy. Add it to the batter and stir well to make sure it’s mixed in.
6. Fill the muffin tins! You should fill them up about 2/3 or 3/4 full. This way you have pretty cupcakes, not bloated cupcakes that overflow and form one giant cupcake on your tin. (Hey, it can happen)
7. Place the tins on the middle rack. Bake for about 20 mins if you’re making full sized muffins (10-15 if you’re making mini’s). Rotate the pans halfway through. Check your cupycakes with a toothpick (or a fork). They will be done when the pick/fork comes out clean. (I.E. not sticky or covered with cake batter). Check early and often. Nobody wants rock hard cupcakes.
8. Cool the cupcakes for 10 mins and then remove them from the tins.

NEVER ICE A HOT CUPCAKE. They will turn into melted goodness messes.

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Cream Cheese Frosting
16 oz. Cream Cheese (2 packages), softened
1/2 c. Unsalted Butter, softened
1 Tsp Vanilla Extract (A clear one! Unless you want tan icing which is fine, I guess)
2 1/2 c. Powdered Sugar, sifted
Pinch of Salt

1. Blend cream cheese and butter until smooth.
2. Add the powdered sugar in thirds at low speed (Unless you want a sugar volcano). Add the salt and vanilla extract.
3. Turn the mixer on high and beat till fluffy!

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If you like your Frosting stiffer/sweeter you can add more powdered sugar.
If you’re going to save the icing and ice your cupcakes later, remember to let the frosting soften after it’s been in the refrigerator and then beat it with the mixer to smooth it out.

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Cupcakes Everywhere

Since I made them for Easter, I decorated them with these adorable bunnies my sister got me.

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Super cute. She got them at Walmart! They were a big hit at Easter!

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Butternut Squash Muffins

I saw this recipe over at Tartlet Sweets and knew I had to try it. I’ve been on a squash kick lately and muffins are always a hit in my family.

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Ingredients:
-Butternut Squash
Streusel
-100 g (1/2 c.) Granulated Sugar
-45 g (1/4 c. + 2 Tbsp.) All Purpose Flour
-42 g (3 Tbsp.) Cold Butter
Muffins
-250 g (2 c.) All Purpose Flour
-1 Tsp Baking Soda
-1 Tsp Baking Powder
-1 Tsp. Ground Nutmeg
-1 Tsp. Ground Cloves
-1/2 Tsp. Ground Ginger
-1/4 Tsp. Ground Cardamom (I omitted this seeing as I didn’t have any)
-1/2 Tsp. Salt
-370 g (1 1/2 c.) Butternut Squash Puree (This is made from the Butternut Squash)
-60 ml (1/4 c.) Vegetable Oil
-108 g (1/2 c.) Packed Brown Sugar
-100 g (1/2 c.) Granulated Sugar
-2 eggs
-1 Tsp. Vanilla Extract

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Butternut Squash

That my friends is a butternut squash.

To Make the Squash Puree:
1. Preheat oven to 400 deg. F. Line a cookie sheet with aluminum foil.
2. Cut the butternut squash in half, remove seeds. Place the halves cut side up on the cookie sheet.
3. Cook till fork tender (about 30 mins) You should be able to easily stick the fork in the meat of the squash.
4. Let cool. Remove the meat from the skin. Puree the squash in a blender.

Squash Puree

Squash Puree

Streusel:
1. Whisk together sugar and flour. Work in the butter until the mix looks like, well streusel. (It should be like kosher salt.)

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Streusel

Muffins!
1. Reduce oven heat to 350 deg. F.
2. In a large bowl mix together flour, baking soda, baking powder, spices, and salt. Mix together (in a mixer) the squash puree, oil, and sugars. Add the eggs one at a time. Add the vanilla a beat for a few seconds.
3. Add the dry ingredients until combined.
4. Add dough to the muffin tins about 2/3 of the way up. Completely cover the top of the muffins with streusel.
5. Bake for 20-25 mins.

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Yummy, Yummy Dough

All done!

All done!

Homemade Butter

Homemade butter? Why would anyone want to this. Well let me tell you friend. It’s delicious. You also can control exactly what you put into it. It’s also really really really easy. You can even use it to make Compound Butter.

What you need:
-Heavy Cream
-Salt (optional)

What you do:
Put the heavy cream in a mixer and mix. It’s a good idea to cover the bowl because as the liquid and solids begin to separate it might splash.

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This is what happens when you’re cover pops off.

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Here’s what the butter will look like. Now you need to remove excess liquid from the butter. I saw a lot of recipes with lots of ways to do this, but I thought it would be easiest to put it in a bag and cut a small hole in in. A really small hole! Pin prick sized. If you make too big a hole, the butter will come out.

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Squeeze and squish the butter to get all the liquid out. (You can save this liquid as it is buttermilk)

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And Ta Da! You have homemade butter! Now homemade butter will only store for about 2 weeks. Make sure to wrap it tightly as it absorbs flavors really well.

Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle

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Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart

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These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)