vanilla

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Earl Gray Tea Ice Cream! Before I begin, let me assure you this recipe does not require any special equipment other than a stand mixer. Truth. No ice cream maker is needed. It’s also done in stages. That means you can steep the tea and refrigerate it overnight before combining all the ingredients to store in the freezer. And the taste, you wonder? Bold, creamy, sweet, and melt-in-your-mouth smooth. Now let’s get started. You’re going to love this. 
EARL GRAY TEA ICE CREAM
Ingredients:

2 cups heavy cream

2 Earl Grey Tea bags

14-ounce can sweetened condensed milk*

1 tablespoon vanilla extract

2 tablespoons natural honey
Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight.) Measure heavy cream into a microwave-safe bowl. Microwave for 3 minutes on HIGH; just until little bubbles form around the edge of the bowl. Watch carefully. Do not allow the cream to boil or froth up. Remove from microwave. Immediately add tea bags to cream and cover. Steep the tea bags for 30 minutes. Remove tea bags and discard. Place the covered bowl in the refrigerator until chilled or overnight. In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla extract, and natural 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 before serving. 
*If the ingredients are warm, the mixture won’t thicken to desired texture. I put the can of sweetened condensed milk in the refrigerator beforehand. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Simple Sensations: Wonderful Waffles! This is perfect for that weekend brunch when it’s fun to plan things a little different. Add fruit and nuts, sausage or bacon, but top it off with real maple syrup. Then serve with mimosas on the side and you’ll be smiling all day long!
WONDERFUL WAFFLES
Ingredients:

2 cups flour

3/4 cup sugar

3 1/2 teaspoons baking powder 

1/2 teaspoon sea salt

1 1/2 cups milk

1 cup butter, melted 

2 eggs, separated 

1 teaspoon vanilla
Instructions:

Preheat waffle iron. In a bowl, combine flour, sugar, salt, and baking powder. In a second bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients until moistened. Beat egg whites until stiff peaks form. Gently fold into batter. Spray the waffle iron with nonstick spray. Pour enough batter to just cover the waffle grid. Bake waffles until crisp on the outside, yet light and fluffy on the inside, about 2 to 3 minutes. They will appear golden brown. Sprinkle with powdered sugar and warm syrup. Serve immediately. 

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? Simple Sensations: Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust. 
PINA COLADA PIE
Ingredients for Homemade Cookie Crust:

2 cups Macadamia Nut Shortbread Cookies, crushed

1/4 cup butter, melted
Instructions:

Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling. 
Ingredients for Filling:

2 8-ounce blocks of Neufchâtel cheese

1 small box Sugar Free/Fat Free Lemon Jello

1 small box Sugar Free/Fat Free Vanilla Instant Pudding 

4-ounce of Lite Cool Whip

1 8-ounce can crushed Pineapple in Natural Juices, do not drain

1 teaspoon Coconut flavor
Instructions:

Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight. 
*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish. 

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Something to Savor: Lovely Lace Cookies! For the keen observer, you may notice this is the same recipe I used for Edible Chocolate Chip Cookie Dough*. There is a simple explanation. For those who are unable eat an entire batch of raw cookie dough, there is an alternative. Simply split the portion and bake a batch of Lovely Lace Cookies. But be forewarned. Once you drizzle them with chocolate, you may eat them faster than ever. I did. No shame!
LOVELY LACE COOKIES
Ingredients:

1/2 cup unsalted butter, softened 

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract 

1/2 teaspoon sea salt 

1 cup flour 

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips 

Chocolate Syrup for drizzling
Instructions:

Preheat oven to 375°. In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Drop by level teaspoons onto nonstick baking sheets. Bake until golden brown, 6-8 minutes. Watch carefully. Do not burn. Cool on baking sheet until firm, about 10 minutes. Transfer to wire rack to cool completely. Drizzle with chocolate syrup before serving. 
*Edible Chocolate Chip Cookie Dough can be referenced under Letter E at https://snapshotsincursive.com/2017/03/23

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Something to Savor: Edible Chocolate Chip Cookie Dough! Now you have no reason to sneak a teaspoon of cookie dough when that sweet craving strikes. Since this recipe eliminates the need for a raw egg, it removes the worry of allergic reactions. Whip up a batch in minutes. I like the idea of spooning half the dough into a canning jar to keep in the refrigerator. Makes snacking unbelievably yummy! The remaining dough can be formed into truffle-size portions and stored in the freezer for later. Edible Chocolate Chip Cookie Dough makes a great gift from your kitchen as well, that is if you have any left to share. 
EDIBLE CHOCOLATE CHIP COOKIE DOUGH 
Ingredients:

1/2 cup unsalted butter, softened 

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract 

1/2 teaspoon sea salt 

1 cup flour 

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips 
Instructions:

In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Transfer dough to a jar and store in the refrigerator. For snack size portions, use a small cookie scoop to keep them uniform. 

Eating My Way Through the Alphabet; Letter I 

What’s Cooking in Gail’s Kitchen? Be Our Guest: Iced Coconut Milk Banana Smoothie! Try something new today. Rev up your morning routine with a nutritious alternative to steel-cut oats. Delight your senses with a sweet-tasting banana infused smoothie. The hint of dark chocolate bathed in tropical coconut creaminess makes it go down with a smile. What better way to include a serving of fresh fruit on a daily basis. 
ICED COCONUT MILK BANANA SMOOTHIE 
Ingredients:

1 ripe banana, peeled and sliced

1 tablespoon dark chocolate syrup

1/2 cup coconut milk

1 teaspoon vanilla extract

2 tablespoons Greek yogurt

1 tablespoon natural honey

4-5 ice cubes

Nutmeg for garnish

Mini chocolate chips for garnish
Instructions:

In a blender, combine banana slices, chocolate syrup, coconut milk, vanilla extract, Greek yogurt, and honey. Pulse to chop bananas. Add ice cubes. Increase speed to liquefy smoothie. Pour into a glass. Sprinkle with nutmeg and mini chocolate chips. Serve immediately. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Be Our Guest: Almond-Vanilla Popovers! What if I told you it was possible to eat a serving of bread, but without all the preservatives? It is. And then, what would you say if I told you the outside was golden brown and the inside was hollow? That’s right. Hollow. These light and airy popovers of pancake-like batter puff up into delectable buttery crowns that leave you singing their praises and clapping your hands. It’s like you just witnessed a bit of magic in your very own kitchen. 
ALMOND-VANILLA POPOVERS
Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour
Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of honey, jam, or butter. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide. 
UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE
Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips
Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Griddle Golden Pancakes! Dust off that old iron skillet you’ve shoved to the back of the cabinet; you’ll never use the electric griddle again. The benefits? Foods brown beautifully holding the cooking temperature steady, plus cleanup is a snap. Just saying. The results are light, fluffy, and golden brown pancakes that would make your grandma proud. 
GRIDDLE GOLDEN PANCAKES 
Ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 egg, beaten

1 cup milk

1/2 teaspoon vanilla extract 

2 tablespoons butter, melted

Vegetable oil for skillet
Instructions:

Heat an iron skillet on medium to low heat. This may take about 5-8 minutes. Combine flour, sugar, baking powder, and sea salt in a bowl. Form a well in the center. Add egg, milk, vanilla extract, and butter. Mix until a few lumps remain. Brush vegetable oil evenly onto the skillet. Using a 1/4 cup, drop batter into the oiled skillet. Cook 2-3 minutes on side one. Bubbles will appear on the surface before flipping over. Then cook 1-2 minutes longer. Serve with warm maple syrup and butter.