Category Archives: Recipe

Kitchemprovise: Alcoholic Butterbeer Ice Cream (Round One)

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13346336_10102440433962899_3116114454674751185_oAll shall be revealed in time…

1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt

Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!

Kitchemprovise: Apple-Flavored Butterscotch Sauce

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applebutterscotchJust preparing some butterscotch sauce for another dish, but since I am adapting from another recipe I figured I’ll post what I actually used here.

1 cup of light brown sugar
2 TBSP rum

Put the above into a saucepan and bring to a boil. Continue boiling while stirring often for 2 / 3 minutes.

Remove from heat & stir in:

5 TBSP butter
1 TBSP apple cider vinegar
1/4 tbsp salt
1/4 cup of heavy cream
1 TBSP rum

Stir until smooth; turn up heat until mixture boils. Continue stirring for 1 minute; turn off heat.

Pour butterscotch sauce into airtight container and refrigerate overnight.

Voila!

Kitchemprovise: Mini Blueberry Cheesecakes

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Ugh Ugh Ugh.

I really wanted to create a spectacular dessert to emulate the film “Inside Out” and I thought creating a chocolate bomb would have been the perfect solution.

If you don’t know what a “chocolate bomb” is, I highly recommend watching this video and then come back to the site…

Have you watched it yet?

Good.

So in a perfect world I would have created the mini-blueberry cheesecake to be inside the chocolate bomb, and then with hot chocolate syrup people could pour onto the chocolate sphere, melt it to gain the treat inside. Ideally by creating a “chocolate bomb” dessert to emulate “Inside Out” there would be multiple ways to break into the chocolate sphere:
– Anger: Using an eating utensil and cracking the sphere open
– Joy: Using the hot chocolate syrup and pouring over the top of the sphere
– Disgust: Simple removing the sphere rather than melting / destroying it
– Fear: Not eating the sphere at all and just grab one of the extra mini-cheesecakes

Perfect right?

Nope. Not. At. All.

Could not find (granted this was rather last minute) a sphere mold that I could use that was large enough for what I wanted to do.

So what did I do?

I decided that I was going to move forward in creating the mini-blueberry cheesecakes and instead of the “chocolate bomb” idea, I would dip the cheesecakes in various colors of candy melt and have sphere-ish globs instead…
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Recipe: Double Chocolate Chip Raspberry Merlot Ice Cream

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Yes, a mouthful and a mouthful of yum if my friends are to be believed… so how did I come up with this concoction?

Well…

3 cups heavy cream
1 cup of your favorite merlot
1 cup of sugar (or honey powder)
1 cup of fresh raspberries
1/2 bag of chocolate chips (I used semi-sweet)

Fairly simple ingredients… and the instructions not that difficult either:
1. Soak the raspberries in the merlot overnight in the fridge
2. puree the merlot / raspberries
3. strain the puree mix to remove the seeds
4. add heavy cream and sugar and mix
5. pour the mix into the ice cream churner / machine for a half hour or until preferred consistency
6. when ice cream is churned then either pack into container and place in freezer or start eating!
7. enjoy!

Fleeting: Foodie Blogs

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Over the past year I have been trying out recipes and stretching my cooking and baking wings. Some of these recipes have been posted and any variations have also been posted. However, some of my inspiration have come from other food / recipe blogs that I keep up with over the years.

SWEETS, SWEETS and MORE SWEETS

CONFESSIONS OF A COOKBOOK QUEEN

Iā€™m a prime example that even the most imperfect people can create fabulous things in the kitchen.

I have no formal training, other than some cake decorating classes I took a few years back at Michaels craft store. I do some cake and cookie decorating from my home, and I feature those projects from time to time. Mainly though, I just want to present good recipes in a very approachable way.

THE COLLEGIATE BAKER

I’ve been baking and writing this blog for about a year-and-a-half, but I still consider myself an amateur baker and definitely an amateur photographer. I do a lot of experimenting and baking for fun. I’ve learned a lot since I started, though, and I’ve definitely seen an improvement in my baking and blog posts. Hopefully I’ll continue down this path and I hope you enjoy reading about it!

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Recipe: Butterscotch Schnapps Ice Cream

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Earlier in the summer, I decided to clear out my alcohol stores… since I was already running low on the Butterscotch Schnapps, I figured it was time to clear that out. Which I did, and the below recipe was just a quick idea I put together and it turns out that people enjoyed it…

So here you go!

Butterscotch Schnapps Ice Cream
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Recipe: Any Starbucks Ice Cream

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A friend of mine came to visit one weekend and on the way had stopped by to get some coffee at a Starbucks, he called me to ask if I was interested in anything. Promptly I replied that I wanted the following order:

Tall inside a Grande White Chocolate Mocha Frappucino with extra Whipped Cream and Javachips

Yes, I know I am terribly picky. I blame the “yuppie” in me.

Anyway, he brought the drink, and by the end of the evening I found that I never touched it and it was starting to melt quite a bit.

Since I was too lazy to drink I figured I would turn it into ice cream… and how did I achieve such an endeavor?

Well… In addition to the “Tall” drink… which I am going to approximate as about a cup and half… I also added:
– 3 cups of heavy cream
– 1-1/2 cup of honey powder (or sugar if you’d like)
– a dash of vanilla extract

Mix together, toss into an ice cream churner machine and go to town.

Time to make Starbucks coffee ice cream. Fairly simple mix and I ended up with quite a bit of ice cream that I ended up giving away and the response to said ice cream was overwhelming positive.

Seriously… sometimes I feel like I could just toss anything together and chances are it would come out good in the end…

Recipe: Dole Whip!

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So for a surprise anniversary party for a friend, the friend’s husband asked me to recreate Dole Whip as found at Disneyland, WDW, the Disney Resorts… etc.

A quick search online provided a lot of recipes of Dole Whip as others have attempted to recreate the feat, not a simple task. Searching some more revealed that the Disney companies actually use a pre-made mix for their Dole Whip that worked reasonably well.

The original recipe:
– 1-1/3 cup of Dole Whip Pre-Made Mix
– 2-2/3 cup of cold water
Mix well then pour the mixture into the ice cream machine and let it churn.
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Fleeting: Stuck on “SOMETHING”

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That’s really all I am going to say right now, because it is getting late, and I better nap… but before I do just a few pictures of various recipe related posts to come…

Just a little “SOMETHING” that I whipped up over the weekend…
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Recipe: Alcoholic Butterbeer Ice Cream

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I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.
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Recipe: Various Rum-Soaked Berry Ice Creams

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Drooling yet?

Anyway before I go on the method used for these types of ice creams has stayed relatively the same:
1) let fruit soak in alcohol for at least an hour or more
2) puree fruit in food processor
3) strain the puree mix through a strainer and into a pot
4) cook the strained puree mix over medium heat until puree mix turns into a jam-like consistency
5) pour the jam-like mix into a container and refrigerate until ready to be mixed with an ice cream base

So what do I use for an ice cream base? Well… something relatively simply like…
– 1 and 1/2 cups of milk
– 1/2 cup honey powder
– 2 to 3 cups of heavy cream

Essentially any vanilla ice cream base just without the vanilla extract.

So how did I get started?

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Recipe: Disney Inspired Alcoholic Ice Cream

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Yup. You read that right… ice cream flavors inspired by anything and everything Disney. Not just any ice cream mind you but alcoholic ice cream.

**evil cackle**

Drooling yet? Well my friends were, especially after the most recent Oscar Party, I decided to task myself with a dessert inspired by the latest Disney animated film: Frozen. And boy did it ever deliver.

But before I move on, I will admit that a lot of my inspiration is derived from the Facebook Page: Cocktails by Cody. Most (if not all) of the recipes below and any future ones are most than likely derived from one of his concoctions only made as an ice cream flavor.

Got that? Good. Let’s start with the first one that started it all:

“COLDFRONT”
– Coconut Ice Cream base
– White Chocolate Liqueur
– Peppermint (Schnapps or Extract, I used extract this time around)
– Coconut Flakes (Optional)

Why am I not putting in measurements? Because I’m lazy first off… and secondly because I rarely do, I just kind of add in what I think looked about right and hope for the best. šŸ™‚ However, I will say that adding just enough peppermint to the mix would give that “freshness” that fallen snow would give. And as thus, a perfect addition. One thing I will say is that for the Coconut Ice Cream base, I used Cream of Coconut in addition to your usual heavy cream + whole milk. What I find happens is that by using Cream of Coconut as opposed to Coconut Milk, it provides a far better balance for the White Chocolate Liqueur and turning the ice cream mix into an ice cream consistency as opposed to harder / cheesier(?) consistency. Portions do change though.

So what’s next?

“MOUSE SLIDE”
– Crushed Oreo Cookies
– Cheesecake Ice Cream base
– Caramel drizzle

Actually this is similar to a dessert dish I created sometime in 2013 inspired by the telephone invention and as thus… not much thought went into this one when adapting it. However, one could never go wrong with Oreos and Cheesecake… so why not? And cheese = mice… so yeeeeaaaah.

ANYWAY…
I have made other ice creams, but nothing else Disney inspired… yet. Eventually I will though, I already have breakdowns written out and ideas floating around, but I probably need to expand my library of drinks first before going further… but that might take a while considering I don’t drink to begin with.

Ah well.

Recipe: Star Wars Themed Main Dish Inspired by Qui-Gon Jinn

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May the Fourth Be With You

So for the Star Wars themed Chef’s Table I was originally tasked with a side dish inspired by Qui-Gon Jinn. As thus my original idea was have
– quinoa soaked and cooked in a gin / water mix
– strips of veal marinated in gin then seared

And that was it, nothing terribly fancy, just something sweet and short because when I think of Qui-Gon Jinn what comes to mind are:
– his connection with the “Living Force” meaning he was very much “in the moment”
– his calming presence for Anakin Skywalker

As thus my desire to use ingredients that would help people “de-stress” and as thus provide that “calming” effect that Qui-Gon Jinn had on young Anakin.

However when another member dropped out and with it the meat / pork course I decided to take that over as well and turned my side dish into the main dish and added more stuff. So what did I end up doing?

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Recipe: Breaded Parmesan… Whatever

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FINALLY! After who knows how long (probably wasn’t all that long it just felt like it) I finally got around to getting rid of the breading that I made ages ago for a get together with friends. The breading itself was comprised of:
– grounded pretzel sticks
– parmesan
– various seasonings

I could go through the seasonings used, but even I don’t remember even if I look through my cabinets because I have A LOT of seasonings in there.

Anyhoo the last of the mix was used on slices of zucchini, which I have grown a fondness of since college. After that I just have been finding various ways to cook those green mini bats to much success. But now that the breading is gone I can get around to really testing the cooking limits with the veggie greenness. I already baked, deep fried, sauted the vegetable. So what else could there be? I suppose time will tell.

So what else did I use this seasoning for? The obvious answer would be tilapia!
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Recipe: Pineapple and Coconut Ice Cream

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After visiting my parents for dinner one day I was given a container of fresh pineapple… and instead of eating it, I decided to create some ice cream with it.

Say what?

Let’s just say this was my attempt in creating pina colada ice cream, with alcohol of course.

So what did I do?

Well I cheated, I used a container of coconut ice cream I made a few months earlier that used the following recipe from Girl Cooks World

INGREDIENTS:
* Two 15-ounce cans full-fat coconut milk, divided
* 3/4 cup sugar
* pinch salt
* 2-1/2 Tablespoons cornstarch
* dried, unsweetened shredded coconut, toasted (optional)

DIRECTIONS:
Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired

Then I added:
– 1 cup of heavy cream
– 1/4 cup of rum
– 1/4 cup of powder honey
– crushed pineapple

Needless to say, amongst the few friends that were given the chance to try it… it was a hit. And unfortunately as always I tend to forget to take pictures…

Hopefully that will change in 2014. šŸ˜‰