Avocado Ice Cream


As soon as I saw Rick Bayless’s avocado ice cream on Top Chef Masters in 2009 I knew one day I would make it. When I received a box of lovely ripe avocados from the California Avocado Commission this recipe instantly popped back into my head.


I decided to cut the recipe in half and initially used two avocados but when I tried the final product it was more of a icy sorbet and the tequila was a bit over-powering. Not what I was going for so Mike suggested that I add another blended avocado to the mix. I did and the result was perfect…creamy, sweet avocado with a hint of¬†tequila. This ice cream would be great as a “palate cleanser” during a multi course meal.


To ensure you are getting the best most nutritious avocados INSIST ON CALIFORNIA AVOCADOS!

Recipe link

Note: I received these avocados courtesy of the California Avocado Commission as part of the Foodbuzz tastemaker program.

Red Velvet Whoopie Pies


Whoopie! Mike gave me this Red Velvet whoopie pie mix for xmas. We decided to wait and make them for a party we were attending because I didn’t want to be tempted to eat them all… which I would have easily done.


The directions were easy to follow and they turned out like expected (although a bit stingy with the filling mixture – I could have used a tad more). They were a hit at the party.

You can pick up a batch at Sur la table

Recchiuti Confections S’mores Kit

We spent Valentine’s day at home again this year but I didn’t mind because we made S’mores from Recchiuti Confections. Mike and I picked up a S’mores kit last time we were at the Ferry building in San Francisco and this was the perfect occasion to break it out.

Inside the fancy box you will find 9 handmade Marshmallows, 8 Recchiuti Grahams and a Recchiuti Bittersweet 85% Chocolate Bar.

It’s a grown up version of the classic dessert that is out of the world. The homemade graham crackers are sprinkled with cinnamon sugar and the pillowy marshmallows are made with vanilla beans. You can make them in the oven (like we did since it was rainy and cold out) or you can do it the old fashioned way over an open flame.

Either way, you’ll be super happy with the results.

It’s the perfect little package. I plan on giving these out as birthday/holiday/hostess gifts this year so if you want one… invite me to a party :wink:.

Mike liked the sandwich

I preferred open face

Get yours here: http://www.recchiuti.com/109.html

Gale Gand‚Äôs Vanilla Bean Rice Pudding


Rice pudding was a lot easier to make then I thought. The vanilla beans looked so pretty and the flavor was outstanding. We used an entire vanilla bean instead of half¬† — what a waste not to. We served it with strawberries as suggested the first time but the next we used ripe banana slices and I gotta say I liked it even better. Tasted like a banana cream pie. The consistency was thick and creamy, not at all runny like grocery store pudding can be. A wonderful, fast, easy treat.

Tips: This was sweet even by my standards so I would recommend adding the sugar slowly and tasting to see how much you like.

The rice also could have been a little softer so I would leave it on the stove for 30 minutes instead of 20.

Recipe link
Food & Wine magazine /Sept. 2004

Milk Chocolate Soufflé


Mmmm Mmmm good!¬† I needed a fancy dessert for a Valentine’s day at home. The milk chocolate Souffl√© in the February issue of Bon App√©tit called to me.¬† It was insanely easy to make and more importantly could be done ahead of time. The end result was light, airy, puffed perfection. I passed on the whip that was supposed to go with this and instead made a baileys cream (heavy cream,powdered sugar,baileys). This recipe is a keeper!

Note: I used my complimentary supply of farm fresh eggs from Eggland’s Best to prepare this. Their eggs are so healthy that I didn’t feel bad eating two Souffl√©s…

Recipe link
Bon Appétit | February 2010

Kiwi Ice Cream


Yes, I thought this would be gross. Mike finally decided to use the 6 kiwi’s that had been sitting in our fridge for 2 weeks. He transformed them into a uniquely creamy Ben & Jerry’s ice cream.

It was surprisingly good and very sweet. It had a fresh, clean taste that reminded me of a sorbet. A small scoop is all you need to be satisfied.

Recipe link

Chocolate Ebelskivers


It was time to test the new chocolate ebelskiver mix from WS. We used three different fillings and they all turned out wicked awesome but the caramel was the best!

Nutella, Peanut Butter and Caramel Filled

If you want to see the full process of making an ebelskiver check out my Cinnamon-Bun Ebelskiver post.

The recipe for Chocolate Ebelskivers is on the mix if you buy it. If you don’t, I’ve attempted to give you a recipe below…

For the pancakes:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. granulated sugar
  • 4 eggs, separated
  • 2 cups milk
  • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
  • cocoa powder (if you want to make them chocolate)

For the filling:
We used Nutella, Peanut butter and Caramel sauce right out of the jars (placed them in the fridge for 10 minutes b4 so they would be easier to work with). You want it to be a paste like consistency not soft and runny.

Directions:
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1 tsp. of the filling of your choice into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling. Dust with powdered sugar.

Makes 35 to 40.

More ebelskiver recipes:
Strawberry Blintz Ebelskivers
Cinnamon-Bun Ebelskiver

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