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

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

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

Marble cake with yogurt and olive oil

Marble cake with yogurt and olive oil

4 oz. (125 g) bittersweet chocolate, coarsely chopped
2 cups (10 oz./315 g) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. fine sea salt
1 cup (8 oz./250 g) granulated sugar
3 large eggs
1/2 tsp. pure vanilla extract
3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil, plus more for greasing

Preheat an oven to 350°F (180°C).

Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly. Alternatively, melt chocolate in microwave and let cool.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.

Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 60 to 65 minutes. Transfer to a wire rack and let cool before slicing.

Adapted from

Roasted potato and salmon chowder with goat milk

Roasted potato and salmon chowder with goat milk1 tbsp olive oil
1/4 cup chopped red onions
2 garlic cloves, minced
1/2 tsp. ground turmeric
1 tsp. Italian seasoning
1/2 lb. cooked or canned salmon
4 medium size potatoes scrubbed and cut up into chunks, roasted in olive oil
3 cups vegetable broth
fresh ground pepper and salt to taste
1 cup goat milk – or milk of choice

In a pot, heat the olive oil, add onions and sauté until soft, about 3 minutes. Add garlic, sauté one minute. Add turmeric and Italian seasoning, sauté one minute. Add salmon, roasted potatoes and broth, bring to a boil. Add salt and pepper according to taste. Simmer for 5 minutes. Add goat milk, simmer for an additional 3 minutes. Adjust seasoning if necessary.

Sweet potato gnocchi with Swiss chard

Sweet potato gnocchi with Swiss chard3 cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

1 bunch Swiss chard, washed and torn into small pieces
1 tablespoon olive oil
salt and pepper to taste

In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper and nutmeg, adding more flour as necessary until dough is slightly sticky, but can be picked up with your hands without sticking to them. Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Cut each rope into 1-inch pieces; separate slightly. Place gnocchi on a baking sheet covered with a lightly floured kitchen towel.
Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top.
While gnocchi is cooking, heat olive oil in a large skillet, and sautee Swiss chard. Keep chard warm.
When gnocchi is finished cooking, drain and transfer gnocchi in skillet, and mix with chard. Adjust salt and pepper according to taste. Serve with freshly grated Parmesan cheese.

Recipe adapted from

Bavarian Apple Tart

1 1/2 spelt or all-purpose flour
1/4 C. sugar
1/2 C. (4 oz, 113 gr) margarine or butter, softened
1 large egg
1/2 tsp. almond extract

1/2 C. golden raisins
1/3 cup sliced almonds
2 large apples (I used honey crisps) peeled, cored and cut into thin slices
2 tsp. cornstarch
1/4 C. milk
1 tbsp. lemon juice (about 1/2 large lemon) and zest of lemon
1/2 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz, 220 gr) container vanilla yogurt
1 egg, beaten
1/4 C apricot preserves, melted

Heat oven to 375 F (180 Celsius). In a large bowl, combine flour, sugar and margarine; beat at low speed until well blended. Beat in 1 egg and 1/4 tsp. almond extract until crumbly. Press dough in bottom and 1 1/2 inches up sides of ungreased 9 inch springform pan. Spread out dough evenly in the pan with your hands. Sprinkle raisins and almonds onto crust. Arrange apple slices over raisins and almonds in concentric circles.

In a medium bowl, dissolve cornstarch in milk. Add lemon juice and zest, vanilla, 1/4 tsp. almond extract, yogurt and beaten egg; blend well with a whisk. Pour evenly over apple slices.
Bake for 55-65 minutes or until apples are tender. Cool 30 minutes; remove sides of pan. Press melted and cooled apricot preserves through a fine mesh sieve, discard solids and brush the liquid preserves over the apples.
Sprinkle with additional sliced almonds for decoration.

Nutrition per serving:
Calories 260; protein 5g; carbohydrates 37g; fat 10g; sodium 115mg

Yield: 10-12 servings

Recipe adapted from Pillsbury’s The Complete Book of Baking