Double Lemon Poppyseed Bread

What’s Cooking in Gail’s Kitchen? After the Holidays: Double Lemon Poppyseed Bread! Everyone has their favorite flavors and foods that remind them of happier times. A good friend of mine recently lost her husband, after challenging years with a slow-progressing disease. When I stopped by to visit her with a gift of food, it created an unexpected see-saw of emotion. At first, she was happy and delighted because it brought back memories of early morning get-togethers for Bible study at a local coffee shop. We’d laugh, chat, share, or reflect on scripture over coffee and pastries before heading off to work. It was a wonderful way to begin the day, often shifting gears from a trying mindset to a positive outlook. The emotional see-saw tipped from high to low that day when she realized how uncertain her future has become in consequence of widowhood magnified by isolation during a pandemic. Let us strive to remember the Golden Rule: “In everything, do to others what you would have them do to you.”

DOUBLE LEMON POPPYSEED BREAD

Ingredients for Bread:

16.25-ounce box white cake mix

3.5-ounce vanilla flavored instant pudding, powdered

4 eggs, room temperature

1 tablespoon lemon juice, freshly squeezed

1/2 cup vegetable oil

1 cup hot water

1 tablespoon lemon citrus peel

2 tablespoons poppyseeds

Ingredients for Icing:

2 cups powdered sugar

1 tablespoon butter, softened

1 teaspoon lemon juice, freshly squeezed

1/2 teaspoon vanilla extract

2-4 tablespoons light cream, slightly warmed

Lemon zest, for garnish

White nonpareil sprinkles, for garnish

Instructions:

Preheat oven to 350°. Line two loaf pans with parchment paper. Set aside. In a large bowl, combine white cake mix, vanilla pudding mix, eggs, lemon juice, vegetable oil, and hot water. Beat on Low speed for 1 minute. Scrape down sides of bowl. Increase speed to Medium setting; beat 2 minutes longer. Fold in lemon citrus peel and poppyseeds. Pour batter into prepared loaf pans. Bake 35-40 minutes or until a cake tester comes out clean. Cool loaves in pans for 10 minutes before transferring to a wire rack. To glaze, combine powdered sugar, softened butter, lemon juice, and vanilla extract. Stir to blend. Slowly add the warmed cream, stirring constantly for a smooth consistency. Drizzle over Lemon Poppyseed Loaves. Garnish with lemon zest and nonpareil sprinkles.

Apple Cinnamon Slab Pie

What’s Cooking in Gail’s Kitchen? After the Holidays: Apple Cinnamon Slab Pie! For those who were lucky enough to be gifted with one of the spectacular supermarket fruit baskets and are now wondering how to eat everything before it spoils, think outside the box. Citrus fruits can be refrigerated, as long as you don’t forget about them out-of-sight in the crisper drawer. And we all know what happens to bananas in the fridge. Ugh. Not a pretty sight. But today we’re going to talk about everyone’s favorite fruit, the mouth-watering juicy apple. In reality, slab pies are the grown-up version of a pop tart, only better. The apple filling is honest-to-goodness fruit instead of a smearing of sugary jam. And the crust is more than a pastry shell of dry dough. Its layers of flaky goodness and buttery deliciousness are magically separated by pockets of air.

APPLE CINNAMON SLAB PIE

Ingredients:

2 9-inch pie crusts, refrigerated dough

8 apples, peeled, cored, and sliced

1 tablespoon lemon juice

1 cup sugar

1 tablespoon flour

1 1/2 teaspoons cinnamon

1/4 teaspoon sea salt

1/8 teaspoon nutmeg

1 cup powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla extract

1 tablespoon warm milk, if needed

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Place sliced apples in a large bowl. Sprinkle with lemon juice. Gently toss. In another bowl, combine sugar, flour, cinnamon, sea salt, and nutmeg. Mix well. Pour over sliced apples. Toss to coat. Roll one prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough to fill in the corners. Spread apple filling over bottom crust. Roll out second pie crust. Place over the apple filling. Pierce top of dough with a fork in several places. Sprinkle with cinnamon, if desired. Bake 35-40 minutes. To make the glaze, combine powdered sugar, melted butter, and vanilla extract. Stir until smooth. For a slightly thinner consistency, add the warm milk. Remove Apple Cinnamon Slab Pie from oven when the crust is golden brown and the juices are bubbly. Cool slab pie on a wire rack for 10 minutes before pouring glaze over top. Spread to edges. When pie is cool, slice to serve.

Vanilla Bee Pollen Ice Cream

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Vanilla Bee Pollen Ice Cream! What’s all the “buzz” about? The jury is still out on the benefits of bee pollen. Some claim amazing health results while others blame it for side effects. Bee pollen is actually intensified plant pollen picked up by honeybees and brought back to the hive as a source of food for the colony. So obviously, its characteristics depend solely on the geographic location of where it is collected. Just like honey, some say if you struggle with seasonal allergies, the best way to combat that is to take a teaspoon of raw honey every day from the area where you live. Bee pollen is made up of carbs, fat, protein, vitamins, minerals, and antioxidants. You can certainly see why naturalists call it a superfood. As with any herbal supplement, contact your health care provider before beginning something new. Many foodies like to add a teaspoon of bee pollen to their morning smoothie. Here it is sprinkled over no-churn ice cream.

VANILLA BEE POLLEN ICE CREAM

Ingredients:

2 cups heavy cream

14-ounce can sweetened condensed milk

1 vanilla bean pod, sliced horizontally, seeds extracted

2 tablespoons raw honey

1 teaspoon bee pollen

Agave nectar, for drizzling

Lemon thyme, for garnish

Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight. If the ingredients are warm, the mixture won’t thicken to desired texture. I also put the can of sweetened condensed milk in the refrigerator the night before.) In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla bean seeds, and raw honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight. To serve, place three rounded ice cream scoops in a dish. Sprinkle bee pollen over top. Drizzle with agave nectar ribbons. Garnish with a sprig of lemon thyme.

Raw Honey Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Raw Honey Peanut Butter Cookies! No baking required. Wait, whaaat? These bite-size morsels are not only healthy as an energy snack, they can be made in a matter of minutes with ingredients you probably already have on hand in your pantry. So, what exactly is raw honey, you wonder. Most beekeepers will tell you it simply means the honey is strained right before it is bottled. That translates to nature’s sweetness with all its beneficial nutrients and antioxidants. By eliminating the intense processing stage of heat filtration, what you get instead is honey that comes from the bee hive to your home. No extra sugar is added either. To make sure you are getting raw honey, always check the label.

RAW HONEY PEANUT BUTTER COOKIES

Ingredients:

1/3 cup raw honey

1/2 cup plus 2 tablespoons natural peanut butter, creamy

1 tablespoon vegetable oil

2 teaspoons vanilla extract

2 1/2 cups whole grain oats

Sprinkles, for garnish

Instructions:

Line a baking sheet with waxed paper. Pour sprinkles into a dish. Set aside. In a microwave-safe bowl, combine raw honey, creamy peanut butter, and vegetable oil. Microwave on High for 30 seconds. Stir. Repeat. Add vanilla extract. Mix well. Add whole grain oats. Stir to incorporate until cookie dough forms a large ball. Using a cookie scoop, press dough to make bite-size uniform cookies. Dip into sprinkles. Place on prepared baking sheet. Cookies will “set up” on their own. Transfer to a covered container for storage.

Decadent Chocolate Cheesecake Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Decadent Chocolate Cheesecake Cookies! Mention the word “cheesecake” and wait for an automatic human response. It might be a low sensuous moan or perhaps a catch of breath. Either way, the reaction is suggestive of a rewarding self-indulgence. Add chocolate for a superb combination. Now you can make your own bite-size cheesecake cookie that is worthy of bakery status. The cookie becomes a soft crust for the creamy vanilla filling. Can you imagine? If so, you’re only a few steps away from making it a dream-come-true.

DECADENT CHOCOLATE CHEESECAKE COOKIES

Ingredients:

1/4 cup butter, room temperature

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

18-ounce box Dark Chocolate Fudge Cake mix

Powdered sugar, for dusting

Fresh strawberries, for garnish

Ingredients for Filling:

8-ounces cream cheese, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

Instructions:

In a large bowl, beat butter, vegetable oil, egg, and vanilla extract until smooth and creamy. Add kosher salt and prepared chocolate cake mix. Thoroughly blend together, scraping sides, as needed. Refrigerate dough for one hour. While cookie dough is chilling, beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside. Preheat oven to 350°. Remove chilled cookie dough from the refrigerator. Form tablespoon-size portions into a ball. Make an indentation in the center. Place onto ungreased baking sheet. Fill with one teaspoon of cream cheese filling. Repeat with remaining dough and filling. Bake until edges are set, about 12 minutes. Allow cookies to cool completely, about 20 minutes, before removing from baking sheet. Transfer cookies to a wire rack. Dust with powdered sugar. Serve with fresh strawberries.

Blackberry Jam ‘n Bourbon Milkshake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Blackberry Jam ‘n Bourbon Milkshake! Grownups have all the fun, especially when it comes to boozy milkshakes. Every so often, alcohol plus ice cream equals a dessert worth noting. This particular concoction brings out the natural fruitiness of fresh blackberries when mixed with bourbon’s rich brown sugar flavor. Vanilla bean serves as an enhancement among the silky smooth ice cream. To keep from slugging it back like a jigger shot, use a paper straw for sipping. After all, there’s nothing worse than a triple-whammy alcoholic brain freeze. Drink responsibly. For Adults Only.

BLACKBERRY JAM ‘N BOURBON MILKSHAKE

Ingredients:

3 ounces bourbon

10 blackberries

2 teaspoons blackberry jam

2 ounces light cream

3 scoops vanilla bean ice cream

Fresh blackberries, for garnish

Fresh mint, for garnish

Instructions:

In a blender, combine bourbon, fresh blackberries, blackberry jam, light cream, and vanilla bean ice cream. Blend until smooth. Pour into vintage milk bottles or soda fountain glasses. Add a paper straw. Garnish with fresh berries and mint leaves.

Donut Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Donut Strawberry Shortcake! Whether you celebrate your own version of “Doughnut Day” or stick to the declared ones on the national calendar twice a year, here is one more reason to indulge yourself. Transform an ordinary glazed donut into a strawberry shortcake. Begin with a delicious deep-fried glazed doughnut, bakery-fresh. Slice it horizontally to remove the top. Ladle on the ripe and juicy strawberries. The fruit filling is nothing but fresh strawberries mixed with a little sugar. For a thicker sauce simply warm a spoonful or two of strawberry jam and stir. Cover the strawberry layer with a luscious blanket of whipped cream. Replace the top and add more berries, if desired. Perhaps now you, like me, see no reason to wait until the declared holidays roll around.

DONUT STRAWBERRY SHORTCAKE

Ingredients:

4 glazed cake donuts, split lengthwise

1 pound fresh strawberries, chopped

1 tablespoon sugar

1/2 teaspoon lemon zest

1-2 tablespoons strawberry jam, warmed

1 cup heavy cream, cold

1/2 cup Greek yogurt, cold

1 tablespoon powdered sugar

1/4 teaspoon vanilla extract

Instructions:

In a bowl, combine chopped strawberries, sugar, lemon zest, and warmed jam. Partially mash some of the berries. Gently stir; rest for 20 minutes. Meanwhile, in a stand mixer, make whipped cream. Combine heavy cream and Greek yogurt. Whip 4-5 minutes until soft peaks form. Add powdered sugar and vanilla extract. Whip 1 minute longer until fluffy. Place each donut on a dessert plate. Remove top. Fill with strawberry mixture, then whipped cream. Replace top; spoon additional strawberries over donut hole. Serve immediately.

X-otic Black Raspberry Swirl Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.