Sunday, January 18, 2015

Orange Ice Cream

I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!

Makes 1 Litre


2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional


In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.


Saturday, January 17, 2015

Tomato Soup

I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.

Adapted from The Nato's, serves 4 to 6


1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
1/4 cup fresh basil, chopped
Parmesan cheese


In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!

Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!

Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.

Serve hot with parmesan cheese to garnish.


Oatmeal Raisin Cookies {Lactation Cookies}

The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s milk supply. But of course these cookies can be eaten by anyone. These cookies have a crispy crunchy exterior and a chewy center. The yeast makes the cookies slightly salty and strangely addicting. It is recommended to eat at least four a day :o)

Adapted from I am Baker, makes 2 dozen


1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional


Heat oven to 350 F.

Line baking sheets with Silpat or parchment paper.

In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.

In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.

Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.

Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.

Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".


Mango Buttercream Frosting

Adapted from Culinary Chronicles


1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar


In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.

Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.

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