Tag Archives: All Recipes

Cinnamon Ice Cream

The most common question I’m asked about this blog is Do you take the photos yourself? The answer is yes, I bake or make and then photograph. This time, however, I didn’t do the making. This was hubby’s project from start to finish. He makes ice cream a couple of times a year. I’m still wanting some more of the chocolate ice cream he made last Easter. The first batch for 2012 is cinnamon, a flavour I know he has been wanting to make for a while. If you like snickerdoodles and ice cream, you’ll love this recipe. It’s creamy, with all the flavour of a snickerdoodle. The original calls for just white sugar; this batch substitutes brown sugar and Equal for 1/2 of the white sugar.

Hubby recommends letting the ice cream freeze for at least a night, but says the texture will be best after two days. If you add anything to the recipe, like walnuts or pecans, be sure to chill them first and add them to the ice cream machine late in the freezing process. That goes for any goodies you add to homemade ice cream, says hubby.


Cinnamon Ice Cream
Adapted from recipe from All Recipes

Ingredients

1/2 cup white sugar
1/4 cup brown sugar
1/4 cup Equal sugar substitute (do not convert to grams, as you will add way too much sweetener. the conversion from sugar to sweetener works only if you go by volume)
1 1/2 cups half-and-half cream (can substitute 3/4 cup of pouring cream plus 3/4 cups of whole milk)
2 eggs, beaten
1  1/4 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions

In a saucepan over medium-low heat (make sure it’s not too hot) stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.

Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon, about 10-15 minutes.

Remove from heat, and whisk in vanilla and cinnamon. Cover and set aside to cool for at least 3 hours in the refrigerator.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

Pour ice cream into freezer-safe container with lid, cover surface of ice cream with plastic wrap under lid, and let harden in freezer overnight. Scoop and serve. 

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Mushroom Risotto

I’m not sure I’ve eaten risotto before. Seen it plenty of times on the menu but can’t remember a single time I’ve ordered it. Last night, while we were out for dinner, our friend Jane ordered mushroom risotto and what do you know, today all I want to eat is mushroom risotto! I walked to the store in the sunshine to get some supplies, and of course bought just a little too much to comfortably carry home. It didn’t help that I just had to buy this cute red colander. It’s red, so it matches most of my kitchen accessories. I’m not into coloured appliances but my spice racks, salt and pepper grinders, spatula, whisk…the list goes on…are all ruby red. Hubby and I both are fond of ruby.

The risotto was worth the wait, it was delicious! It yields six servings but I managed to dish out only five. I’m sure you could use any type of  mushroom; I used portobello and cup mushrooms. I’m thinking I’ll try pumpkin risotto next.

Mushroom Risotto on Foodista

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Wholemeal Banana Muffins

Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.

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Banana Crumb Muffins

It’s been a while since we’ve had some bananas become overripe, due to their high cost in Australia over the last year. I’m not usually a big fan of banana cake but this recipe was delicious. I added some cinnamon to the batter and put the crumb topping on only half the batch. I baked 12 muffins, of the size I usually make cupcakes. They are extra good warm, with butter.

nana_before.jpg nana_after.jpg

Banana Crumb Muffins
From: allrecipes.com
View recipe here.

1 1/2 cups all-purpose (plain) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees Fahrenheit /190 degrees Celsius. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened.

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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