We are deep into summer and I regret to say that I’ve been neglecting my oven (as well as this blog) during these heated months.
What’s a girl to do?
Alas, lo and behold there is a no churn/no machine/no ice + salt method for making homemade ice cream that can be found on various sites on the Internet Super Highway. It only has two ingredients in its base recipe; the rest is your imagination and pantry capacity.
So chill out and check it out!
Base Ice Cream Recipe
500 mL heavy cream
1 can (14 oz.) sweetened condensed milk
- Whip heavy cream to soft peaks.
- Stir in sweetened condensed milk and continue to whip cream to stiff peaks.
Mix in ½ cup chocolate syrup (chocolate sundae topping works). I also happen to have a package of Soma’s hot chocolate mix which is filled with shaved dark chocolate so I stirred in about ½ cup or more of that.
Stir in 1 tbsp. vanilla extract and the seeds of 1 vanilla bean pod.
Substitute the sweetened condensed milk with dulce de leche.
Add a cup of frozen blueberries.
Add a package of Pistachio Jello mix (Warning: the finished texture will be different from the others. Like, should I be concerned that this recipe melted at a completely different rate than the others?) Coarsely chop pistachio nuts and stir into cream mixture. Feel free to add some green food colouring to the mixture.
- Put mixture in a freezer-safe container and chill for about 6 hours.
Baking a cake using the heat of a 100-watt incandescent light bulb with no parent giving me permission to lick the mixing spoon was empowering, even though I didn’t know what empowerment meant at the time.
It was 1988 when I first got my Easy-Bake; a gift surprisingly not from my parents but from my brother. The Easy-Bake was in the midst of its post-modern makeover, taking the form of a microwave oven as opposed to the make-shift replica of a 1960s kitchen.
Surprise! This decadent dessert may have originated in England, not France… maybe, most likely, probably, I dunno. On my last day in London, the last meal of the journey took place at Dean Street Townhouse in Soho, where I capped it off with a Crème Brûlée (which appeared on the menu as “Trinity Vanilla Cream”). A symphony of rich creamy vanilla custard and crunchy toffee is just as sweet, no matter where it’s from. But for the sake of my “British Invasion” series, let’s say England.
Continuing my exploitation of traditional British desserts, here’s one that does not date back as far as Victorian times, but rather the 70s by two gents who seem to have been conducting their own Epic Meal Time experiments. Admittedly, I am not a huge fan of bananas unless they are mashed up and blended into a fluffy batter and baked… so that’s exactly how I incorporated the rich banana flavour into this cupcake. Adding a layer of dulce de leche on top allowing it to seep into the cake was just the icing under the icing on the cake.
The best way to learn about a culture is by eating it, I always say. It’s so easy to be inspired when you learn more about a culture’s food and its history. Paired with my love for culinary challenges and my fascination with the cupcake’s versatility, finding and creating a cupcake recipe inspired by another dessert was something that excited me for the duration of my recent trip to London.
While I enjoyed the sights of London with its history, architecture, parks, and people, I felt most at home at the Borough Market where I picked up a small jar of pure Madagascan vanilla powder, a pinch of which would transform a simple buttercream into an aromatic addition to any cake. I was, however, unsuccessful in finding the right jam for me at the Market (I went on one of its lesser volume days). Then I was introduced to Fortnum & Mason where a modest jar of strawberry preserves waited for me.
Recipe used to make cookies as opposed to a cake (read on below):
Bake at 350°F for 8 minutes.
That’s right! You’re getting the recipe first. History lesson under the cut.