Tuesday, January 18, 2011

Toasted Almond Ice Cream

The weather has been pretty hot here for January this year. I happened to have a half pint of organic heavy cream in my fridge that needed a recipe before it expired, so, ice cream was the obvious solution. I get a little creeped out by eggs in my ice cream, so I went Philadelphia style with no eggs. Results: YUM. It would be even better and more decadent with caramel sauce and or chocolate fudge swirl....next time. :)
PS I have to apologize for the lousy pictures. I was holding a baby in my arms who was trying to grab the camera, while it was night time, so the lighting wasn't good AND it was the last of the ice cream that was melting fast....anyway, just know that it tasted WAY better than it looks!

Toasted Almond Ice Cream
1 tsp. unsalted butter
1/3 cup slivered almonds
1/8 teaspoon sea salt
1 cup 2% milk, chilled
3/4 cup granulated sugar (Iused rapadura)
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Melt the butter in a skillet over medium heat. Toast almonds in the skillet stirring constantly until toasted brown. Add the salt. Take off the heat and put on a plate to cool.

Heat the milk and sugar over medium low, stirring constantly, until the sugar is dissolved. Let cool briefly and add the chilled cream, vanilla and almond extract. Combine the ingredients and pour in ice cream maker according to the manufacturers directions. Mine churned for about 30 minutes before it was ready to put into bowls.

Monday, January 17, 2011

PB & J Muffins

I saw this in a new cookbook that Adam got for me this Christmas, and I had to make them for Owen (and myself of course!). They were easy and fun for Owen to help. They have a healthy amount of protein and whole wheat so I don't feel as bad giving them to him to start his day. I am certain these will be a favorite of his while growing up
Peanut Butter and Jelly Muffins
Recipe adapted from Cooking Light's Way to Cook Vegetarian

1 Cup AP flour
3/4 Cup whole wheat flour
1/4 cup rapadura sugar (or any granulated sugar would work)
1/4 cup packed dark brown sugar
1 Tb. baking powder
1/2 tsp. salt
1 1/4 Cup milk
1/3 Cup creamy peanut butter (I used chunky, but either is fine)
1 egg
2 Tb butter, melted
1 tsp. vanilla extract
1/4 cup fruit preserves (or banana slices would be pretty yummy too, since bananas and PB is one of our favorite household snacks).

Preheat oven to 400

Combine dry ingredients in a large bowl and stir with a whisk. Make a well in the center of mixture. Combine the wet ingredients and pour into the well and stir just until moist.

Spoon batter into muffin cups, filling each cup half way full. Spoon one teaspoon of jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when lightly touched in center. Let cool in pan 5 mins. Remove from pan and cool on a wire rack.

makes 1 dozen