vanilla

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.

Lovely Lace Cookies

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 to 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

Rich Ricotta Cannoli

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.