Earl Grey Tea Ice Cream

ice-cream-earl-grey-tea-flavor-white-ceramic-bowl-wooden-background-61753350Rich black tea leaves and aromatic bergamot help balance the sweetness of this ice cream.

Ingredients

2 cups heavy cream

4 Earl Grey tea bags

1 tablespoon vanilla extract

1 can (14 oz.) sweetened condensed milk

  • In a saucepan over medium heat, warm cream until it is steaming and bubbles appear around edges. Turn off heat. Add Earl Grey tea bags and steep for 30 minutes. Remove and discard tea bags. Chill the cream until very cold, at least 4 hours or up to overnight.
  • When ready to mix the ice cream, combine vanilla and sweetened condensed milk in a large mixing bowl. In a separate bowl, whip tea-infused cream until soft peaks form.
  • Stir about 1/3 of whipped cream into condensed milk mixture to lighten it. Then, very gently fold in remaining whipped cream, stirring as little as possible.
  • Gently transfer mixture to an air-tight container and freeze until solid, about 6 hours.  Serve.
  • Freeze any leftovers.

 

Advertisements

APPLE-PEANUT BUTTER FRENCH TOAST

Ingredients

  • 1 apple, peeled and divided: ½ diced and ½ thinly sliced
  • ⅔ cup maple syrup
  • Kosher salt
  • 1 cup 1% milk, (see tip below)
  • 3 large eggs, beaten
  • 1 Tbsp apple cider
  • ½ tsp cinnamon, plus more for sprinkling
  • ½ tsp vanilla
  • ¼ tsp ground ginger
  • 8 slices whole wheat bread
  • 8 Tbsp peanut butter, divided
  • Honey, for drizzling (optional)
  • 1 Tbsp butter

Directions

  1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Re­move from heat. (Make it ahead: Refrigerate syrup and serve it warm or chilled the next day.)
  2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground ginger, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
  3. Spread 4 slices bread with 2 Tbsp peanut butter each. Top each with thinly sliced apple; ­drizzle apple with honey (if desired) and sprinkle with cinnamon. Sandwich with remaining 4 slices bread and press together.
  4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet about 6 minutes for each side, until browned and warmed through. Cut into halves, if desired. Serve with apple syrup.

Screen shot 2014-04-27 at 1.19.29 PM

Kitchen Counter

Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)

Recipe from Dash Magazine

COFFEE FLAN CAKES

Ingredients

  • 12 foil cupcake liners
  • Nonstick cooking spray
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 3 large eggs
  • 2 teaspoons vanilla extract

coffee-flan-cupcakesDirections

PREHEAT oven to 350° F. Line 12 muffin cups with cupcake liners; spray with nonstick cooking spray.

COMBINE sweetened condensed milk, eggs and vanilla extract in medium bowl: mix very gently.

PLACE evaporated milk in medium, microwave-safe bowl; microwave for 30 seconds. Dissolve coffee granules in warm milk. Slowly add milk mixture into egg mixture.

POUR mixture into prepared cupcake liners until just below top of liner.

BAKE for 30 to 35 minutes or until knife inserted near center comes out clean. Start checking if are ready within 30 minutes. Remove cupcakes from oven. Let cool on wire rack. Refrigerate for 4 hours or overnight.

Makes 12 cupcakes.

WW Point Plus Value: 5 (1 serving)

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • NESTLÉ LA LECHERA Dulce de Leche (optional)

King Arthur’s Scones

1314279107717Dough

2 3/4 cups unbleached all-purpose flour

1/3 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter

1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional

2 large eggs

2 teaspoons vanilla extract or the flavoring of your choice

1/2 cup to 2/3 cup half and half or milk

Topping

2 teaspoons milk

2 tablespoons sparkling white sugar or cinnamon sugar, optional

Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2) Work in the butter just until the mixture is unevenly crumbly; it is normal for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you are using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you have not incorporated any add-ins); or a 6″ circle (if you have added fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

CREAMY BANANA BREAD

Ingredients

1 item(s) egg(s)
1 cup(s) sugar
1/2 cup(s) regular butter, at room temperature
1 Tbsp vanilla extract
1 cup(s) fat-free plain soy milk
2 medium banana(s), overripe, smashed
1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp baking powder
4 serving(s) Dried Cranberries, Craisins, Ocean Spray
2 cup Bisquick Baking Mix, Original All-Purpose

Instructions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg , and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the soy milk and bananas. In a separate bowl, mix together the flour, baking soda, baking powder , and nutmeg. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Sprinkle the dried cranberries stirring to incorporate them to batter. Spray a loaf pan with non-stick spray and pour in the batter. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.

 

YOGURT-CHOCOLATE CUPCAKES

Screen shot 2014-01-30 at 8.29.31 PM1 1/2 cups wheat flour

1/2 cups plus 1 teaspoon unsweetened cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup light vanilla soy milk

1/2 non-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup unsalted butter, melted and cooled

1/4 cup fat-free egg substitute

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.

Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.

Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.

Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.

PERUVIAN DREAM

Ingredients

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

2 beaten egg yolks

2 beaten egg white

1 cup confectioners’ sugar

1/4 teaspoon ground cinnamon (optional)

Directions

Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

Screen shot 2013-05-25 at 7.01.01 PMWhip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.