Monday, June 5, 2017

Coconut ice cream

Prior to demonstrating the easiest ice cream in the world just that once, I forever thought it  impossible, to desecrate create that level of fantastic which, for sure, my favorite carton brands were capable of and also allowed to profit upon.

My very first time was  in 2012, where my fear left me and bechanced on the multifaceted, wondrous properties of condensed milk. Of course, the grave disservice I've done, after all my freezer experiments, and the multitude of flavors my tummy could direct,  was that not one got wedged into BFMK archives ever. I am truly sorry.

But, then, it's time. For the light to shine again, of the glory a 6 ingredient blueprint can bring to, perhaps, life, and positively your dessert bowls tonight.

It's ice cream, without an ice cream maker. All you have are the two hands your gifted with, knife, maybe a mixer and for sure, that wee bit of motivation.

Creamed custard purists may argue that it may not be the most honorable way of doing ice cream . But do you really need a mandate to construct your own frozen joy?

The thoughts that might be running through your head at this very moment might/ may not be limited to those similar to mine when I first embarked on my own ice cream making journey:

~This may not be good.

~It may be the hardest thing ever.

~How would frozen condensed milk taste?

To point one, I'll ask (this would be rhetorical)... Do you think I would polish so indepth on such a subject, that too for the second time, if it was not that. utterly. excellent(?).

Second point beckons me to have you consider most of us have the diligence and motor skills of a 3 year old. Don't we? So, it's doable. 

Three. Not like condensed milk. Who? How? Really? 

As we get to task, you can see my ingredients are directly derived from the area of map I spring from. Tender coconut, the fruit which absolutely needs to become a Thing and not just be touted as post workout replenisher. The world needs to see the potential of young coconut flesh and how gratifyingly delicious it's diaphanous strips are.

Not to worry, if this doesn't elicit the response that may stop you in your tracks, it will definitely have you think, sort of rebuild your own magic churn. You may want to drop in that cocoa, and freshen the scene with leaves of mint. Swirl in some homemade caramel sauce, sprinkled with cashews. With the coconut and/or without. The potentials are as endless and wild as your cravings set out to be. Provided the dynamic duo of whipped cream and condensed milk remain constant. Combined, they replace machine labor and have you effortlessly become manufacturer of your own lush.

This may not be the recipe that will break the internet. But it is one that might break the late night  monotonous treat-out-of-the-box routine. The next time you climb into the freezer you may just scream. For your own ice cream.
A sort of semifreddo-ish build makes it perfect to scoop into bowls.
Nirvana captured by the lens.
Whether you climb the tree and husk one yourself or find tantamount goodness on specialty grocery shelves, the choice is yours. 



Ingredients:
  • 1 ½ cups chopped tender(young) coconut flesh( from about 3 coconuts(approximately 1 ½ 12 oz can)
  • ½ cup coconut water
  • 1 cup chilled heavy cream
  • 3 tbsp sugar
  • ¼ cup coconut milk
  • ¾ cup sweetened condensed milk
Directions:
  • Place 1 cup tender coconut and coconut water in blender jar and blend until smooth.
  • Roughly chop remaining ½ cup coconut. Keep aside.
  • In the bowl of a stand mixer, with whisk attachment, beat cream, adding in sugar at intervals, until stiff, glossy peaks form.
  • Mix blended coconut mixture, coconut milk, condensed milk and chopped coconut together. Gently fold into whipped cream, with rubber spatula until soft and silky. Be careful not to deflate the mixture. A few lumps here and there are fine.
  • Using a rubber spatula, softly scrape the mixture into a freezer bowl that can hold 6-7 cups. Smooth top and press down a large piece of wax paper on top to prevent ice from forming.
  • Freeze for upto 6 hours.
  • When ready to serve, rest on counter for 2-5 minutes.
  • Scoop into bowls.
  • Refreeze with fresh plastic wrap pressed snug over top and secure with a lid.
  • Best if consumed within a week( which should, in no way, be a problem).
More ice cream ideas?
Mango kulfi

What happened in...
2016~ 
2015~ 
2014~ 
2013~
2012~
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"This is God's Message, the God who made earth, made it livable and lasting, known everywhere as God: ‘Call to me and I will answer you. I’ll tell you marvelous and wondrous things that you could never figure out on your own." Jeremiah 33:2-3 (MSG)

Saturday, April 15, 2017

Carrot cake


This needed to ferry out faster than I could type. 

That means, as much as I enjoy it, and am urgently believing you do too, we won't have our usual 
lengthy dialogue.

I know you're disappointed.
And that just was not a sigh of relief.

I'll confess I am not as diligent and methodical as I portray myself to be. And the slightly imbalanced to-do list of Easter things needed to be finished by tomorrow and those that actually are is terribly disproportioned as of this moment.

Which is why I'll close up script right now. 

But not before I send you some greetings.

And assign you this insanely moist carrot cake. Which looks more like a carnival, circus and garden show rolled into one.

Still.. it is rank, my friends.

Just like your Sunday should be.

Happy Easter!
He is risen❤️

(Cake recipe adapted from foodandwine.com)
Ingredients:
For the cake~
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 pinch salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp powdered cloves
  • 1 pinch nutmeg
  • 1 pound grated peeled carrots (about 4-5 medium carrots)
  • 1 cup coarsely chopped pecans
  • 1 cup canola or other vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • 4 large eggs

For the frosting~
  • 1 8 ounce package of cream cheese at room temperature
  • ¼ cup salted butter at room temperature
  • 2½ cups powdered sugar
Directions:
For the cake~
  • Preheat oven to 350°. Grease and flour 2 9" inch  round pans.
  • In a large bowl mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
  • In the bowl of stand mixer or with hand mixer whisk oil, buttermilk and vanilla. Add sugar and beat well. 
  • Add eggs one at a time and beat until light and fluffy.
  • Beat in the dry ingredient mixture until just combined.
  • Divide the batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325°F  and bake for another 10-15 minutes or until cakes are done and toothpick inserted in middles come out clean.
For the frosting~
  • In a large bowl, combine cream cheese with butter and beat in mixer on medium-speed just until blended. 
  • Add powdered sugar 1 cup at a time, beating until smooth between each addition.
  • Beat on high for about three minutes until soft and fluffy.
  • Spread on a thick layer on top of one cake. Place second cake over this and cover sides and top of second with remaining frosting. 

** I've updated with some new pictures. Got to show you how good it really is. Right?
******
"And if the Spirit of him who raised Jesus from the dead is living in you, he who raised Christ from the dead will also give life to your mortal bodies because of his Spirit who lives in you." Romans 8:11