I love coffee.
We were at Disneyland the other day and I started noticing various coffee-related shirts. I think I may need all of them:
Coffee is the New Sleep
No Coffee, No Talkie
But First, Coffee
So yes, I have a slightly mild addiction. And yes, the folks at Starbucks know me as “Lucy: Venti Cappuccino, 3 pumps of peppermint“. No, that’s not my real name, but since my name’s too hard to spell, I’ve switched to Lucy, which has never been misspelled since I started using it. I should hashtag that on twitter. “What’s your #StarbucksName ?”
But I digress. Let’s talk about coffee ice cream. It’s the perfect after-dinner treat! It’s not too sweet, and it’s nice and creamy. Plus, if you want to get a little fancy, you can top it with my Caramel Sauce.
If you’ve got an ice cream maker at home, I really suggest that you try this one out. It’s super easy, and it always comes out exactly the same.
Cappuccino Ice Cream
2 cups heavy cream
1 cup Half & Half
¾ cup sugar
1½ teaspoons vanilla extract
2 Tablespoons instant coffee crystals
Place ice cream maker on a sturdy countertop. Mix all ingredients in a large bowl. Then pull out the freezing unit from your freezer (every second of cold counts!). Place it into the machine, add the dasher, and turn it on. Slowly pour the mixture into the machine until it’s full. (You may have a little left over, so find someone to lick the bowl). After 20 minutes, it should resemble a soft-serve consistency. Quickly pour ice cream into a glass container with a tight fitting lid. Place in freezer at least 4 hours.
Click on the “comments” section and let me know what you put on top of your coffee ice cream.
Plus, you can also tell me what your #StarbucksName is… or should be ;-)
I’m always fascinated by the change in flavor you get when food is roasted. The flavor always mellows, the natural sweetness comes out, and the tenderness is always just right. Today I’m going to be highlighting something you probably love, and you quite possibly may have never made.
I’m talking about garlic.
It’s such an ordinary ingredient, but for some reason, the simple act of roasting garlic heads doesn’t seem to be all that common.
So are you ready to try something new? Be prepared to be amazed! You will only need five things: garlic heads, olive oil, butter, foil, and most importantly, time.
Since it takes just as long to roast one garlic head as it does six, choose how many you will want. I’ve made three which is about the right amount for three people. Now before you think I’m crazy wanting to eat all that garlic, do keep in mind that when you roast it, the flavor becomes smooth and mellow.
Preheat oven to 450°.
I’d say it was hard to believe it’s already April, but this heat in Southern California makes me feel like it’s already May! ;-) Easter is only a few days away, so I thought I’d share a lamb recipe I recently made. It’s one of those super-comfort kind of foods that’s even better the next day. By the way, this dish is paleo! So, hooray for that!
But before I delve into this recipe, I wanted to thank all of you who’ve kept me writing. I noticed I have 300 people following my blog on Facebook, and nearly 28,000 views on the blog page itself. Holy cow! How cool are all of you?! Thank you from the bottom of my heart! <3
Now, on to the food! Whether this recipe is used for Easter, or just sometime this year… I’m pretty sure you’re going to like it.
And, because it’s Paleo, you won’t get that “way too full for your own good” kind of feeling. Yessss! Continue reading
Do you have an ice cream maker in your kitchen?
Do you use it often?
Do you ever use it?
A couple of weeks ago, Cody came home and told me about some ice cream he’d had the day before. It was made with lemon curd and ricotta, and by the time he’d finished describing it, I asked if he wanted me to make something like it. I know, I know…. ask a silly question… hee hee.
So after some time for thinking, I came up with this recipe. I really hope you’ll try it – I think it’s one of my best ice creams so far. Oh that’s right… I haven’t shared any of them with you! Shame on me! I’ll have to start doing that.
On the day I made this, I was kind of winging it, ingredient-wise. I wanted a nice tangy flavor, so I grabbed the lemon curd, a super juicy lemon, and some goat cheese and got to work. Continue reading
Lately Cody has been taking quite an interest in learning how to cook, and he’s really starting to get the hang of it. His flavor suggestions recently sparked a dinner menu, and he brought his friend Paige in to join the fun ;-) The two of them put together a wonderfully colorful and delicious meal. I watched over and gave instructions, but they did all of the work.
When I thought about all of these flavor combos, it reminded me of a “springtime” version of Thanksgiving. I mean, there’s poultry, celery, cranberries, pecans, butter, sage, sweet potatoes…. See what I mean?
I actually cannot wait to eat this meal again! Whether you tackle this full meal, or just make one of the dishes, I know you won’t be disappointed.
3 TBSP butter
3 stalks celery, ½” dice
2 apples, ¾” dice
½ cup pecans, chopped
½ cup raisins
2 tsp. REAL maple syrup
juice from ½ half lemon
In a large wide pan, heat butter on low. When melted, add celery. Sauté until cooked halfway, stirring occasionally. Add apples, and sauté until they are cooked halfway through. Continue to stir now and then. Add raisins and maple syrup. Once they have hydrated with the butter and syrup, add lemon juice and pecans and stir occasionally for approximately for a few minutes. Use this as the topping for the grilled chicken (recipe to follow).
When was the last time you volunteered to bring a dessert to a function? Wow… that long ago? I think it’s time again! And, I’ve got just the thing. It’s sweet, tangy, and creamy, all at the same time. Plus, it’s tiny, so you’ve got that whole “cute food” thing going on ;-) Oh! I almost forgot to mention – they are also a quick dessert to make!
One of the reasons they’re so quick is the “secret ingredient”, which is so very tasty: Continue reading
I love family movie night, and Cody has become my sous chef when I’m making the snacks. Here’s a plate of deliciousness we put together recently. PS: Between the 3 of us, it was gone in about 10 minutes….. ;-)
A. Organic Gala Apple Slices
B. Organic Baby Carrots
C. White Cheddar with Habanero
D. Locally made Jalapeño Goat Cheese
E. Locally made Apricot Goat Cheese
F. Nutty Gruyére Cheese
G. Artisan Bread
H. Honey Moon Cheese
I. Organic Raspberries
J. Luker Dark Chocolate
K. Organic Blackberries
So, what type of goodies do you like to put together for your movie nights?
Hey! What are YOU making for the Super Bowl? These are a guaranteed winner!
Originally posted on sockmonkeyskitchen:
When you go to a party, what type of snack do you tend to reach for first? For me, it’s generally savory. I love spicy… not the “holy cow, get me a giant vat of milk before my mouth incinerates” kind of spicy… but the kind where you go, “mmmm. ooh! nice little kick”. That’s what these are. Jalapeños as a whole don’t have a ton of heat, and when they’re cooked and a dairy item is added, nearly all of the spice is gone. But there’s a tiny heat that lingers. That my friends, is quite addictive, in my opinion. So, I thought I’d share a very simple recipe with you, so you can be the hit of your next party.
Jalapeno Bacon Boats
2 dozen jalapeno peppers
2- 8oz. blocks cream cheese (not the low fat kind!)
2 dozen slices of Trader Joe’s Nitrate Free pre-cooked bacon
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Happy Almost Thanksgiving!
I thought that you may be looking for recipes to wow your family on Thursday… so here’s one that’s a real winner. Plus, I made a special poll I’d like you to take. It’s at the bottom of this page :)
So, back to the stuffing…. not only is it delicious – it’s pretty too! I originally posted this 2 years ago, and I’ve made it quite a few times since. It’s consistently a delicious stuffing that the whole family loves.
Plus, it’s not that boxed stuff… you know the one…from the same wiseguys who make the macaroni in the blue box with the powdered orange “cheese”.
Think Outside the Box.
This recipe has got just the right amount of everything, and since I barely changed it at all, I’m giving full credit to it’s original author, Diane Morgan.
The recipe is from her book, The New Thanksgiving Table: An American Celebration of Family, Friends, and Food
(but just so you know what I changed up, my notes are in blue)
New England Bread Stuffing with Bell’s Seasoning
(Before we start Diane’s recipe, here are a couple of my suggestions:
1. To make the bread cubes toasty, after cutting them, I put them into a 400° oven, in an 11″ x 15″ pan with sides. Why sides? Because then you can stir them up every few minutes for even toasting without worrying they’ll drop onto the floor of your oven. After about 10-15 minutes, they’ll be done. Also, if you decide to do more than the recipe calls for, you’ll have a lot of fresh croutons)
2. Before you start, cut everything up and put it into appropriate-sized bowls.
This will make the recipe so much easier! Continue reading
Now that it’s pumpkin season, I’ve been craving it more than usual. So, when Kenny and I went to Trader Joes a couple of days ago and picked up some vanilla ice cream, I knew we had to make it special for the season.
I’m posting this recipe specially for my new dad-in-law, Dennis, who has quite the sweet tooth :)
Pumpkin Shakes – makes 4 small or 3 large
1-1/3 cup Canned Organic Pumpkin Purée
2 cups Milk, super cold
1 Tbsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp freshly Grated Nutmeg
1/4 Cup Sugar
4 cups Trader Joes’ Vanilla Ice Cream
Put pumpkin into a freezer bag (flatten to evenly chill), and place in freezer for a short time until it’s icy but not fully frozen.
Meanwhile, mix milk, spices, and sugar in a blender. Add pumpkin and blend just until mixed. Add ice cream and blend on high speed (stopping twice to scrape down sides) till everything is just barely mixed.
Pour into glasses. Enjoy!