Mango & Pistachio Ice Cream

Who doesn't like ICE CREAM.. & who doesn't like Mango Ice-Cream? I received the ice-cream maker attachment for my KitchenAid stand mixer 2 weeks ago. I wanted to try out a recipe immediately, but I had to let it sit in the freezer for a day. By the time this was done, I got too busy doing other things and I totally forgot about it. When I finally remembered that I had a jem sitting in my freezer I took it out last weekend when we were wishing for Mango Ice-Cream. I didn't have a recipe for it, nor could I find a decent one on the Internet. So I created one. Originally this recipe was for french vanilla ice-cream. I chopped and changed it, to come up with this recipe. It is fantastic! Rich, creamy, just right.

Makes 1 quart

Ingredients
1 1/4 cup mango pulp
4 egg yolks
1/2 cup sugar
1 1/4 heavy whipping cream
1/2 tsp cardamom pwd
1/4 cup chopped pistachio
pinch of salt

Directions
In a medium saucepan over medium heat, heat the mango pulp until very hot but not boiling, stir often. Remove from heat and set aside.

Place egg yolks & sugar in a bowl. Whisk with a wire whip until blended and smooth.
Gradually add the mango pulp.
Return this mixture to the saucepan, cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. Do not boil.
Transfer back to the large bowl. Add the whipping cream, cardamom, salt.
Cover and chill in fridge for at least 1 hour.

Assemble your Ice-cream maker (as per manufacturer advise). Turn the machine on. Pour the mixture and blend for 20mins. In the last minute add the pistachio. Immediately transfer to a freezer proof container and freeze 1 hour.

Serve and ENJOY ;)

Gooey Chocolate Butter Cookies

The week before Thanksgiving I really wanted to eat some good cookies, but the gooey kind found this recipe in my recipe box (got not clue where it came from) and decided to give it a shot. It was sooo easy, and soooo YUMMMMMY. You got to get your hands dirty with all the Confectioners' sugar involved. But they are worth it in the end.

Ingrediants1
8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Pound Cake

This Pound Cake just melts in your mouth and smells so good. I don't usually like pound cake because it's heavy and dry and not my favorite, but this one has definitely changed my mind.
Its a simple to make and the results are amazing. I like to tweak it once in a while by marbling it with 2 tbs cocoa powder in half the batter. I also like to add orange extract to it sometimes. I want to try it with Madeira wine and candied ginger next. Will post how that goes. This recipe makes a big cake. Most of the time I half the recipe and make it in a loaf pan, but the baking time remains the same. It may be a bit sweet, so if you want you can cut down the sure by 1/2 - 3/4 cup. So here goes



Fail-Proof Pound Cake

Ingrediants
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Directions
Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Fruity Breakfast Muffins

Last weekend I made these yummy muffins for a morning snack. They are healthy because of all the fruit and nuts & they are not too sweet either.

Makes 12

Ingredients

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested
• 1/2 pint blueberries
• 1 cup chopped walnuts

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Amazing Blueberry Muffins

We had some friends over for brunch the other day and I made these delish muffins.. enjoy!

Makes 16

Ingredients
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 extra-large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 half-pints fresh blueberries

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Basic vanilla cupcake - Soo good!

I am using this blog to share the recipes that I am trying out..

I just made these cupcakes.. and they were soo good I just had to write about it.





Serves: 12 (1 serving= one medium-sized cupcake)
Ingredients:
1 cup flour
1/2 cup milk
1/3 cup canola oil
2/3 cup sugar
1 tablespoon vanilla
1 and 1/2 teaspoons baking powder
2 eggs
Optional: 1/2 cup chocolate chips

Method:
Preheat oven at 350 degrees Fahrenheit.
Blend the eggs, milk, oil, and sugar.
Add the vanilla.
Add the flour half a cup at a time.
Add the baking powder.
(If you're using them, stir in the chocolate chips with a spoon)

Line cupcake tin with paper baking cups or grease and flour each separate compartment. Fill tins about 3/4 full with the cupcake batter. bake for 25-30 minutes or until toothpick inserted in center comes out clean. Enjoy!