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S’mores Ice Cream

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S’mores Ice Cream

Marshmallows + chocolate + Graham crackers x ice cream = Bliss – David Lebovitz –

Ice cream base

  • 1 cup whole milk (250ml)
  • 2/3 cup sugar (130g)
  • 1 Pinch of Salt
  • 2 cup heavy cream (500ml)
  • 5 large egg yolks
  • 1 tsp vanilla extract

Fudge ripple

  • 1/2 cup sugar (100g)
  • 1/3 cup light corn syrup, or rice syrup, Golden syrup, or agave nectar (100g)
  • 1/2 cup water (125ml)
  • 6 tbsp unsweetened cocoa powder, natural or Dutch-process (50g)
  • 1/2 tsp vanilla extract

Mix-ins

  • 4 cups mini marshmallows (185g)
  • 1 cup crumbled Graham crackers or gingersnaps (95g) about 10 cookies

  1. To make the ice cream base, heat the milk, salt, and sugar in a saucepan. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

  2. In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

  4. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract. Refrigerate to chill thoroughly, preferably overnight.

  5. Make the fudge ripple by heating the sugar, corn syrup, water, and cocoa powder in a medium saucepan until it starts to boil, stirring frequently. Reduce the heat and let simmer for 1 minute, stirring often. Remove from heat and add the vanilla extract. Transfer into a small bowl and chill thoroughly before using.
  6. To finish the ice cream, freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions. Put a large (at least 1.5qt/l) freezer-proof container in the freezer, one that you’ll store the ice cream in.
  7. While the ice cream base is churning, spread the mini marshmallows on a silicone baking mat, or another heat-resistant surface that’s non-stick. Wave a blowtorch over the marshmallows carefully, just enough to brown them. Turn them over with a spatula and continue to brown the marshmallows until they’re well-browned all over, as best as possible.
  8. When the ice cream custard is ready, spoon some of the fudge swirl mixture on the bottom of the chilled container. Strew some of the Graham cracker bits over the chocolate and some marshmallows. Spread some of the just-churned custard over the mix-ins.
  9. Continue to layer the churned ice cream custard spooning some of the chilled fudge ripple mixture over the custard along with toasted marshmallows and crumbled graham cracker bits. If necessary, stir it very, very, gently, just to incorporate the ingredients, but not enough to mash everything together, which will make the finished ice cream muddy. Once done, freeze the ice cream and let stand for a few hours in the freezer until firm enough to scoop.

Be sure to work fast when layering the ingredients. I like to start with putting some of the mix-ins and some of the fudge ripple in the bottom of the chilled container – marshmallows, fudge, and crumbled crackers or cookies – then add a layer with just-churned custard, then more of all three ingredients, continuing until everything is used up. Avoid stirring because you want the chocolate ripple to remain distinct. Just layer ’em all up, and when you scoop, you’ll have big, moist pockets of dark chocolate and marshmallow.If you don’t have a blowtorch, you can broil the marshmallows on a baking sheet in the oven. Watch them carefully and turn them over as they brown.

Iced Coconut Milk Mocha Macchiato

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Iced Coconut Milk Mocha Macchiato.

A creamy coconut milk swirled with rich chocolate and topped with espresso. so fancy you will be calling yourself a barista!  With Salt & Wit

  • 1/4 cup chilled double strength brewed coffee or 1 shot espresso
  • 1/2 cup carton coconut milk (vanilla if possible)
  • 1 tbsp Silk Vanilla Almond Milk Creamer
  • Few drops vanilla stevia or 1 tablespoon coconut sugar (or sugar of choice)
  • 2 tbsp organic chocolate syrup
  • Ice
  1. Brew your coffee if you do not have done so yet. Place in freezer to chill while making remaining drink.
  2. Fill a tall glass 3/4th with ice. Add coconut milk, creamer and stevia. Stir.
  3. Slowly pour chilled coffee on top.

  4. Drizzle with chocolate syrup. Enjoy!

Cheesecake Lemon Mousse

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Cheesecake Lemon Mousse

Soft, light and delicious, this lemon mousse is the ultimate spring summer dessert. Made with a graham cracker base and a smooth, silky and luscious whipped cheesecake topping. Cooking Classy

For the Crust:

  • 3/4 cup crushed graham crackers (6 full sheets)
  • 2 tbsp (26g) granulated sugar
  • 3 tbsp (42g) salted butter, melted

For the Mousse

  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp water
  • 1 1/2 tsp unflavored gelatin powder
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (110g) powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz (340g) cream cheese, softened
  • 1 (10 oz) jar lemon curd
  • Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
  1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
  2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. 
  3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). 
  4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
  5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). 
  6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. 
  7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. 
  8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
  • Calories based on 10 servings.
  • The gelatin mixture shouldn’t be allowed to cool more than 3 minutes, otherwise it may start to set. Then you could end up with little lumps in the mousse.
  • For the freshest, brightest flavor, use freshly squeezed lemon juice and not the stuff in the bottle. 
  • Make sure the cream cheese is at room temperature, otherwise it won’t whip up properly. 

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Lavender Honey Macarons

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Lavender Honey Macarons

Macarons: A French delicacy that has swooped us all off our feet. Proudly Petite

For the Macarons

  • 120 grams almond meal/flour
  • 200 grams confectioner’s sugar
  • 1 teaspoon dried lavender
  • 90 grams egg whites (~3 large egg whites), room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 50 grams granulated sugar

For the Honey Filling

  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbsp honey
  • 1 – 2 tbsp heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon lavender essence (optional)

For the Macarons

  1. Line two KitchenAid® Sheet Pans with parchment paper. I used a 1 1/2-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.

    Using a KitchenAid® Pro Line® Series 16-Cup Food Processor, pulse the powdered sugar, almond flour and lavender into a fine powder. Sift several times until there is less than 1 tablespoon of almond bits left. Add these to the mixture.

    In the bowl of your KitchenAid® Stand Mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. Beat until egg whites are foaming. With the Stand Mixer on medium high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes.

    Sift the dry ingredients over the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter in about 20 seconds. Start checking the batter after 20 folds.

    Transfer batter into pastry bag and pipe into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry. Once a shell forms on the macarons, you are ready to bake.

    Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shells are hard, rotating cookie sheets halfway through baking time. Cool completely on cookie sheets before peeling from the parchment.

For the Honey Filling

  1. Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip for additional 2-3 minutes.

    Match equal size macarons up to make a sandwich. Using a pastry bag fitted with a large round or star tip, fill macarons with honey buttercream. 

    Store macarons in refrigerator until ready to serve.

To make plain almond macarons, leave out the lavender in the shells and substitute milk for honey in the filling.

Lavender Honey Macarons Recipe

 

| Stella Maxwell by Greg Swales – Issue Magazine Fall 2018 |

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Stella Maxwell by Greg Swales – Issue Magazine Fall 2018 – Styled by Anna Katsanis. Hair by Brittan White. Makeup by Joseph Carrillo.

|Melanie Telegone by Elena Iv-Skaya |

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Melanie Telegone by Elena Iv-Skaya – A Somewhat Classic Beauty – Lines and Circles. Make Up: Florence Delauny

Marchesa – Bridal Spring 2019

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Marchesa – Bridal Spring 2019

Coconut Lilac Tapioca

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Coconut Lilac Tapioca

“I’ve always loved tapioca pudding, but the first time I had it made by Claudia Fleming, it took my breath away. When I began thinking of uses for lilac, the creaminess of tapioca kept springing to mind. This dish has just enough texture from the tapioca and lilac flowers, and the coconut and lilac flavors provide a nice balance.” – Miche Bacher – From: Book Cooking with Flowers

Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers.

  • 1/2 cup large pearl tapioca
  • 2 can unsweetened coconut milk
  • 3 cup whole milk
  • 1/2 cup sugar
  • 1 cup lilac blossoms
  • 36 fresh lilacs and/or Candied Lilacs
  • Lilac Blackberry Syrup

  1. Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca.

    Combine milk and sugar in a medium saucepan over medium heat and bring to a fast simmer. Stir in tapioca with coconut milk and bring to a boil.

    Simmer uncovered, stirring frequently, for about 1 hour, or until tapioca turns soft and translucent. Let pudding cool before stirring in lilac blossoms. Cover and refrigerate overnight or up to 1 week. Serve topped with lilac blackberry syrup and fresh or candied lilacs, if desired.

Dessert Recipes | Lilac Flowers

Strawberry Daiquiri Cocktail

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Strawberry Daiquiri Cocktail

Daiquiris are always better with fresh fruit and the Strawberry Daiquiri is the most popular daiquiri recipe.  The Spruce Eats

  • 2 oz light rum
  • 1/2 oz freshly squeezed lime juice
  • 1 oz simple syrup
  • 1 cup ice
  • 2-3 strawberries
  • 1 Garnish: fresh strawberry

  1. Combine all of the ingredients in a blender. Blend well at high speed until smooth and Pour into a chilled collins or margarita glass.

Hawaii – USA Travel

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Hawaii – Travel Photography: Cities, Regions, Monuments, Landmarks, landscapes, highlights, places to go, people, folklore, costumes, culture and history.

Blanca Padilla Wallpapers

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Blanca Padilla Wallpapers  –  A Spanish fashion model. She signed with her first major modeling agency in 2014. Blanca was discovered on a subway in Madrid. She walked the runway for top brands like Chanel, Valentino, Miu Miu and Versace. She walked the Victoria’s Secret Fashion Show in 2014 and 2017, and appeared in the lingerie company’s catalogs. Blanca starred in advertising campaigns for brands such as Dolce & Gabbana, Calzedonia, Cerruti, Zara, Carolina Herrera and Brandon Maxwell.

Bacon Puff Pinwheels

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Bacon Puff Pinwheels

golden bacon and cheddar pinwheels are sure to be a hit at your next party. Warm, soft and just all around delicious, they are maybe one of the easiest appetizers you can make. Eat Well 101

  • 1 sheet puff pastry dough
  • 8-10 strips of bacon
  • Shredded Cheddar cheese
  • Fresh cracked pepper, to taste
  1. Roll out the puff pastry and place a single layer of bacon. Top with shredded cheese, sprinkle with pepper, then roll up the pastry lengthwise.
  2. Once your dough is rolled, wrap it tightly and place into the refrigerator for about 20-30 minutes before slicing. This will make it firmer for better slices. Meanwhile, preheat your oven to 380°F (190°C).
  3. Remove from refrigerator. Using a serrated knife begin slicing rolls into 1/2 inch width and transfer to a baking sheet lined with parchment paper.
  4. Bake at 380°F (190°C) for about 15 minutes, or until puffed and golden brown. Remove from oven, allow to cool slightly before serving.