Raspberry chocolate chia pudding (vegan)

Raspberry chocolate chia pudding - vegan1 tbsp. unsweetened dark cocoa powder
1-2 tbsp. agave syrup
1 pinch salt
1 1/2 C. almond milk (or mil of your choice)
3 tbsp. chia seeds
1 C. frozen raspberries, defrosted

I a medium size mason jar add cocoa powder, agave syrup, salt and 1/2 cup of milk. Mix vigorously to combine. Add chia seeds, raspberries and remaining milk, screw on lid securely, and shake until combined.
Place in the fridge for an hour, then shake again to dislodge any parts stuck to the bottom of the jar.
Keep in fridge for two hours or overnight before consumption.

Glazed Lemon Blueberry Scones

Glazed lemon blueberry sconesIngredients:
1 1/2 cups (240g) all-purpose flour, plus more for hands and work surface
1/2 cup whole wheat flour (or additional 1/2 cup AP flour)
6 Tablespoons (75g) granulated sugar
1 and 1/2 teaspoons baking powder
½ teaspoon salt
zest of 1 large lemon
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup (190g) blueberries (fresh or frozen)

Glaze
1 cup (120g) confectioners’ sugar, sifted
2-3 Tablespoons (30-45ml) fresh lemon juice

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with a rim with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a 2 cup measuring cup or a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point.
Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe adapted from sallysbakingaddiction.com

Mango Vanilla Yogurt Panna Cotta

Mango vanilla panna cottaIngredients

2 cups mango puree (from about 2 1/2 cups chunks, 2-3 mangoes)
1 packet gelatin powder (about 2 tbsp + 1/2 tsp)
1 cup half & half
1/2 cup Greek yogurt
1 tbsp + 1/4 tsp gelatin powder (about half a packet)
2 tbsp organic cane sugar
seeds scraped from half a vanilla bean (or 1/2 tsp vanilla extract)

Directions

Place the mango puree in a pot and whisk in 1 envelop of gelatin powder. Let it sit for 5 minutes. Heat on low heat for 5 minutes and stir occasionally. Once done, divide it among 4 jars. Place the jars in the refrigerator and let them set for 3 to 4 hours. You can either just simply fill up the jars half way, or if you want to do the slanted fill, you can place the jars tilted in a muffin pan:
Mango vanilla panna cotta

Once the first layer is set, prepare the cream. In a small bowl, sprinkle the gelatin over 2 tbs of the cold half & half (from the one cup); let sit until softened, about 5 minutes. In a small saucepan, bring the rest of the half & half, sugar and vanilla seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream until well mixed. Pour the mixture into the jars and refrigerate until set, at least 3 hours.

Recipe adapted from playfulcooking.com and foodandwine.com

Biscoff cookie cinnamon ice cream

Biscoff cookie cinnamon ice creamIngredients:
2 cups heavy cream
1 cup half and half
3/4 cup sugar
Pinch of salt
2 teaspoon Roasted Saigon cinnamon
1/2 teaspoon vanilla extract
2 tbsp brandy
1 1/2 cups chopped Biscoff cookies

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar, cinnamon and salt. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream, 1 cup of half and half and the vanilla extract. Chill the mixture thoroughly in the refrigerator. When ready to churn, add brandy and process the mixture in your ice cream maker according to the manufacturer’s directions.
When the ice cream is finished churning, transfer ice cream to a container and add Biscoff cookie pieces, stirring to distribute cookies evenly.

Baileys Ice Cream

Baileys ice cream2 C. cream
1 C. full fat milk
1 vanilla bean
1 pinch salt
1/2 C. sugar
1/2 C. Baileys Liqueur

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream and 1 cup milk. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean pod, add Baileys, and then freeze the mixture in your ice cream maker according to the manufacturer’s directions.

Chocolate dipped strawberries

Chocolate dipped strawberries6 oz. dark chocolate (I used Trader Joe’s dark chocolate)
1 box (16 oz.) strawberries, washed and thoroughly dried, stems left intact

Melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Let the chocolate cool completely before serving or placing in a container. Can be kept in the refrigerator for up to one day, although they are best the same day.

Recipe adapted from thefoodnetwork.com