The other day I picked up a basket of strawberries and got another basket for free. Love that. Strawberries are coming into season around here and that means they are delicious and super affordable. Rather, than having them for a snack I decided to celebrate this wonderful time of the year with a special treat. Ice cream… coconut milk ice cream.
Now, I don’t own an ice cream maker (I prefer less gadgets in my kitchen) and if you do, then just follow the directions of your ice cream maker after roasting the strawberries and measuring the coconut milk. For me, the girl with few kitchen gadgets, I relied on a few tricks. My stand-up mixer and freezing and refreezing the mixture. I must warn you this recipe does not have dairy or sugar. If you need a little sugar just add a good teaspoon of honey to the coconut milk mixture.
See recipe below and Happy Spring!
Roasted Strawberry and Rosemary Ice Cream
- Pint of Strawberries, washed and chopped
- pinch of salt
- 1 cup of full fat coconut milk
- few sprigs of rosemary
Add pinch of salt to coconut milk and then pour into ice-cube tray and freeze for a few hours.
Pre heat oven to 350, wash and chop strawberries set on lined pan with parchment or silicone mat, add a few sprigs of fresh rosemary, roast for 20 minutes. Remove from oven and allow strawberries to cool down. Then add strawberries and cubed (frozen) coconut milk to your kitchen aid bowl and begin mixing for about 5-10 mins. Put your bowl into the freezer, freeze for a couple of hours then mix again, then place ice cream mixture into a metal dish (such as a baking bread pan) and freeze till solid or at least 8 hours. Serve ice cream and enjoy. Your ice cream will last about 10 days.
How cute is this couple! Gather West style engagement session in Laguna Beach Canyon. I love when the last shot (right as the sun is disappearing) turns out so darn cute!
Have you booked your engagement session or wedding? Please take a moment and be charmed by Gather West
Truth be told I love a chip. Sweets are pretty awesome, but as many sweets as I have shared with you, my weakness is more in favor of something salty and savory such as chips. Tortilla chips, barbecue chips, plantain Chips, and on and on. I think my first culinary experiment was adding tortilla chips inside my turkey sandwich when I was about seven years old. However, chips do not exactly qualify as super healthy, so I have started making my vegetables into chips such as these brussels sprouts.
Kale chips are so easy and satisfying as a snack, side-dish to a meal or a topping to something like a potato. I like to experiment with adding other seasonings and flavors such as lemon zest, sesame, garlic salt, and parmesan.
- Kale (washed and ribbed removed)
- olive oil
- sea salt
- *optional lemon zest and red pepper
After you have rinsed your kale (just pat dry it to absorb excess water), remove the ribs of the kale, you can do this by ripping or cutting off the leafs, then toss kale with olive oil and salt in a bowl. Lay on a parchment lined cookie sheet and bake for 15 mins at 350 degrees. Serve immediately.
Lemons and poppy seeds are one of my favorite food combinations, zesty and earthy. Just how I like my humans, full of zest and down to earth.
I like these two flavors paired in scones, dressings, pancakes and yes, cake. What makes this cake even more awesome is two other things: olive oil and Greek yogurt. Yogurt makes it fluffy and olive oil make it less sweet and enhances the fruitiness from the lemon. The glaze is totally optional. Some might just enjoy this without a sweet glaze and a cup of coffee for breakfast, but the glaze to us, well it just makes it dessert.
Meyer lemon and poppy seed gluten-free cake
- 3 eggs
- 1/2 cup olive oil
- 1/2 cup Greek yogurt
- pinch of salt
- 1 cup of sugar
- 1/2 cup of poppy seeds
- 1 1/2 cup gluten free all purpose flour
- 2 teaspoons of baking powder
- 2 tablespoons of Meyer lemon fresh juice and a good amount of zest
Pre-heat oven to 350, grease a baking a pan (9 inch) or loaf pan, in a medium bowl add all dry ingredients (flour, salt, poppy seeds, sugar and baking powder and sift) set aside, in medium size bowl add yogurt, eggs, olive oil, and lemon juice and mix. Then slowly combine the wet to the dry. Mix thoroughly, pour into pan, bake for 30 minutes. Allow your cake to cool for 15 minutes then add the fresh lemon glaze.
Fresh lemon glaze
- 1 cup powdered sugar
- 4 tablespoons of Meyer lemon juice
- pinch of zest
Mix fresh lemon juice with powdered sugar to clearly dissolve and smooth, then gently poke holes with a fork in your cake, and pour over top.
The cake stand (which I made) in the photo is for sale in The Sunday Sparkle Shoppe, please send me and email if you are interest.
Blue and White Vintage Cake Stand is 10 dollars +shipping.
On Sunday (Super Bowl) I came home from a meeting and felt like baking. My husband is a cookie fanatic but we have been stripped clean from cookies and sweets, since the holidays. Hence, no dessert posts lately. We needed the break, but I am happy to be back with this cookie recipe to share. This is one easy cookie. Three ingredients plus the dark chocolate (if only you desire the chocolate), one bowl and one spoon is all you need. Almost too easy. However, they are fluffy, sweet and rich. One cookie will cure your sweet tooth.
I have to jump in here, hi, it’s me, Richard, the husband. I have to go on record and say these are the BEST peanut butter cookies I have ever tasted. So fluffy and light with that one side of delicious chocolate! It’s the perfect peanut butter cookie. I hope you enjoy it as much as I did…i just wish there was more…
Flourless peanut butter cookies dipped in dark chocolate
- 1 cup of peanut butter (I prefer natural, low sugar, chunky peanut butter)
- 1 cup of sugar
- 1 egg
Pre- Heat oven to 350. Beat eggs and sugar, then added peanut butter. Mix and spoon small scoops onto cookie sheet (line with parchment or greased) use a wet fork to flatten cookie. Bake for 7 mins.
Slowly temper chocolate until chocolate is smooth, dip half the cookie into chocolate, place on parchment paper and then put cookies in freezer till chocolate is hard or knock yourself out and eat the cookie warm and chocolately gooey.