I woke up ready for some big internal changes today.
It probably started coming to a head yesterday when I realised I’m not as nice as I thought I was. I’ve been deluding myself. A lot of holes have appeared in my inner cheese since I was that sweet and wonderful original child-self, so I must be totally Swiss inside by now. No wonder I can’t bring myself to become a Canadian citizen…
Anyway, so I told the children this morning what kind of mood I am in, and that this was a great chance for them to tell me how they wish I behaved differently, and they said that I become too frustrated when they’re not understanding me. I examined myself and found some really good excuses for it, but it is true, and I need to change that as soon as I can. Even if my ADHD family’s…
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Peppermint and chocolate is a classic combination that we traditionally see during Christmas, usually served in beverages or in desserts. I tried to adapt this in a home-made ice cream recipe that I came across a few months back using peppermint candies and chocolate-coated wafer bars. It is a simple Holiday treat that could give a sweet end to a filling Christmas Eve/ Noche Buena meal.
2 250 ml Nestle All-purpose Cream (boxed ones), chilled overnight
1/2 cup to 3/4 cup powdered sugar (this will depend on your taste; just remember that the more sugar you add, the harder the ice creambase will be as this helps in the crystalization/ ice formation in the ice cream)
10 peppermint candies (red and white circular ones), crushed
2 4-pieces pack of Kitkat chocolate, roughly crushed or cut into smaller pieces
green food color (optional)
pinch of salt (acts as a preservative)
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brown sugar cheesecake ice cream
with gingersnap “crust”
Tuesday, New Year’s Day, I plucked the last beaded decoration off my Christmas tree, wishing I could keep it there just one more week, maybe two. Lights were unstrung, the tree went away, and the living room was restored to its normal twinkle-less state. Although I hadn’t slowed down and realized it was actually the holiday season until about a week before Christmas day, I found myself wishing the light would never leave. I’m not a Christmas fanatic. You know the type. That’s not me. But with the tree take-down, I felt myself wishing I were. I felt like I did as a kid going back to school after the December break. Christmas fanatic or not, the holiday is, for me, that little something to look forward to. Because after that, it is winter. Not winter-solstice-technical winter, but the winter you can
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After Christmas festivities, the last thing I feel like doing is cooking and the fridge and pantry are full of left overs. Looking through my Twitter feed the other day, I noticed that SBS Food had posted a recipe using leftovers of cherries and panettone – aahhh, they were talking my language! For Christmas I had made not one but two zuccotti (link to my recipe here) for separate celebrations for both sides of the family, so I still had leftovers from the two panettoni that I had used to make them. All I needed were a few more ingredients and there I had it, a perfect no-cook dessert.
So I started to make the panettone ice-cream (noting that as to my usual form, I had looked at the ingredients without actually looking at the method). When I was about to mix the pitted cherries in with the ice-cream…
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I am partied out. The last few weeks have been a flurry of Christmas lunches, dinners, potlucks, and parties. I have indulged — no, overindulged — in sweets and treats. I don’t think I need to see a chocolate or a cookie until April. Heck, I don’t think I even have room for ice cream.
But I’m just about in the final stretch. After this week, I only have 10 more posts to go before I have a compilation of 52 ice cream recipes — one for every week of the year. There’s no stopping now!
I’m keeping things super simple this week; my post-holiday brain can’t handle anything beyond mixing A with B.
Let A = Vanilla ice cream base
Let B = Leftover Bailey’s Irish Cream from last weekend’s party
A + B = Bailey’s Irish Cream Ice Cream
Bailey’s Irish Cream Ice Cream (Makes about…
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I made this honey pistachio ice cream for our Christmas Eve dinner and topped it with a little lemon olive oil and Maldon salt. It was rich, creamy, and delicious with a hint of saltiness. The olive oil brought a bright citrus finish to every bite. Hurry and make it before the new year begins and we all start being healthy again!
HONEY PISTACHIO ICE CREAM WITH LEMON OLIVE OIL
2 cups organic whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups organic heavy cream
2/3 cup honey
1 1/2 tablespoons agave
1/2 cup toasted pistachios, finely ground plus more chopped for topping
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt
Lemon olive oil
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large…
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