The past four days my diet has consisted of turkey, potatoes (mashed, roasted, no skin), cranberry sauce (thank goodness), rice cakes and crackers, and peach fruit cups. I mentioned in the last post that I had to go have an allergy test, to de-bunk some of my stomach issues I have been having as of late. Well, turns out I’m allergic to pretty much everything. The allergy test was done on my forearms, and I reacted to basically every allergen they introduced. I already knew I had really bad hay-fever, as my allergies were unbearable as a teen during the spring and summer. My grass allergy is out of control, which affects things like wheat that is in the grass family. I knew I was allergic to dairy, so no milk, or eggs, or only egg whites and fully cooked, not runny. So, I’m on a food elimination diet. Only eating those foods I mentioned, and then starting this week slowly introducing other foods to rule out which ones I am allergic to. Hopefully at the end of it I will know exactly what I can and cannot eat so that I don’t continue having stomach issues.
Having a dairy allergy, the last thing I would be eating is ice cream. And, unfortunately I am not. Adam bought me an Ice Cream Maker Attachment for my KitchenAid last Christmas, which I have only used once. Adam calls it the $100 ice cream, since it cost about that much to make it one time. So, I thought I had better get my money’s worth out of it. Last time I did make ice cream that used coconut milk and almond milk with only a small amount of cream and egg. So I did eat that, it was not as hard as ice cream but still just as delicious. This time, I thought I would make a true ice cream, considering I can’t eat it anyways. Lucky Adam.
I was trying to contemplate which flavour to make this time, and settled on Coffee. Why? Maybe because all that has been on my mind lately is Coffee Tables. If you follow me on Twitter you’ll have heard me lamenting about it. Since I moved in with Adam over a year and a half ago (wow! can’t believe It’s been that long) we have purchased some new furniture, and accessories. We have painted our bathroom, from ugly orange to pale grey, put moulding around the giant mirror, painted our kitchen white, and recently painted our bedroom a rich romantic charcoal grey. There have been a lot of changes, and many still to come. One thing I really want, now, is a coffee table. Adam never bought one when he moved in, and we just never bothered. He had three small ottomans, black leather that are hollow for storage. They line up in a row, and that is pretty much our table. While they are good for resting your feet, they suck at being a table. We put a couple trays on top, but it’s not quite the same as a coffee table. I usually put my water glass on the ground next to my chair, which Adam then accidentally kicks over without fail.
We have been trolling craiglist, but quite honeslty it’s too annoying. Almost every item on there is from Ikea, and we already have enough apartment-Ikea items. I LOVE this table from Urban Barn, however I do not love the $500 price tag. We have visited thrift stores, and other furniture stores but have yet to find something quite like it that catches our eye. Adam has said he would probably be able to make a table that looks like the one we like, so for now I have hope that one day we will actually have a coffee table. I also have my eye on a DIY headboard… I hope Ice Cream is a a fair enough trade for handy-man duties ;)
While I do not drink coffee, I do love coffee-flavoured things. I am just not a coffee drinker. I have never really tried a full cup, but know I do not like it. I’ll drink tea, but it’s not a daily thing for me. I stick to my ice water. Coffee Ice Cream is delicious, especially this recipe. I also added some chocolate stracciatella, which is like Italian chocolate chips. You add melted hot chocolate to the ice cream, and it breaks apart into strata-like chocolate shavings. You can drizzle it on top, and break the hardened chocolate lines into chunks, or pour warm melted chocolate into your mixer which will also break it up into shavings.
This is a rich intense coffee flavour. Definitely good for both coffee and non-coffee lovers alike.
Do you like coffee? Or just coffee flavoured stuff, like me.
Stracciatella Coffee Ice Cream
Recipe from David Lebovitz’s The Perfect Scoop
- 3/4 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups whole coffee beans (decaf or regular)
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
- 1/4 cup chocolate chips or other chocolate (optional)
1 Heat the milk, sugar, whole coffee beans and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then transfer to your ice cream maker according to the manufacturer’s instructions.
Storing in cute mason jar optional.
This would be delicious for an apres-dinner dessert for Valentine’s Day. Even better in an Affogato.
This is a different type of baking post! You see, I made a batch of Mocha Brownies for a friend of mine’s BBQ yesterday, and posted some pictures from my Iphone on my Facebook page. I had received comments on them, and had 2 messages in my inbox asking if I was going to post the recipe on my website! I do bake often while I’m here on the island but I haven’t posted everything that I’ve made. But I thought why not post the pictures anyways, as semi-blurred as they are, and include the delicious recipe. I ate about 1000 of these yesterday, and taste-tested the frosting a few times over. They were definitely a hit! It has the perfect combination of fudge-yness and the coffee icing is so so so good. If you’re going to a BBQ, or have any other excuse to make them I suggest it!
These are densely fudge type brownies, not cakey, and super moist! You can choose to add the frosting, or even have them plain.
You Will Need:
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups All-Purpose Flour
- about 1 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat (I always use the saucepan method), melt the butter, then add the sugar and stir to combine. Keep the element on low, and let the sugar dissolve. it’ll become shiny looking as you stir it. Add in the Chocolate Chips stirring until they melt.
- Meanwhile, crack the 4 eggs into a bowl, and beat them with the cocoa, baking powder, and vanilla till smooth.
- Add the hot butter, chocolate and sugar mixture, stirring until smooth.
- Add the flour and stir until incorporated.
- Spoon the batter into a greased 9″ x 13″ pan.
- Bake the brownies for about 20 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. I checked mine and took them out at about 17 minutes, you don’t want it to overbake or else you will have a more cakey-brownie on your hands!
- Remove them from the oven and cool on a rack. I allowed it to cool for a bit, but then moved it into the fridge to speed the cooling process. This also sets the fudge-y texture of it, and makes it densely chocolatey.
While it is cooling, you can make the Mocha Frosting.
You will need:
- about 4 cups Icing Sugar, Sifted ( depending on the consistency )
- 1 cup strongly brewed coffee, or espresso, cooled
- a splash of milk
- 3/4 cup butter, softened to room temperature
- Beat the butter till it is light and fluffy. Add about 1/2 a cup at a time the icing sugar. After about 2 cups add in a splash of milk, and vanilla. You want the icing to be quite stiff before you add in the coffee/espresso. So you don’t want to add too much milk to water it down. Continue adding the icing sugar until you reach a stiff consistency, and add a little at a time the coffee. You can add it to your tasting preference, I added quite a lot for a rich coffee taste. The icing will thin quite a bit, you can add more icing sugar if you think it is too thin.
- Once you reach the desired taste/texture pour it on top of the brownies while still in the pan, and smooth it on top so it completely covers it.
- Return the brownie pan to the fridge to set. You can decorate the top with little coffee beans if you like. Allow the icing to set up again in the fridge before cutting into it. Trust me, it’s worth the wait.
Tir-A-Mi-Su. Tiramisu. It means ‘pick me up’ in Italian and is a classic Italian dessert. Being Italian, I grew up with delicious Italian cooking from my dad and Nonna. Though I didn’t acquire a taste for Tiramisu until I was older. I remember having tried it at family dinners when I was younger, but I didn’t care much for the strong espresso taste, and if often had alcohol in it. I usually opted for a big piece of French bread with lots of Nutella for my dessert.
But over the years I have learned to Love Tiramisu! It’s a really simple dessert to make that has that wow factor of tasting like it’s difficult! I have never particularly liked marscapone cheese, and don’t use it when I make the cheese layers for the dessert. It’s the yummiest no-bake dessert!
Definitely a great Italian dessert to try!
- 1-2 Packages Lady Finger Cookies
- 1 Tub Light Cool Whip - thawed
- 1 Package Light Cream Cheese – room temperature
- 1 Cup Strong Brewed Coffee or Espresso, cold or room temperature
- Cocoa For Dusting
- Chocolate Shavings
- 1 Tsp. Sugar
- 1 Tbsp. Vanilla
- 1/4 Cup Baileys (or other Coffee Liquor)
- Place a single layer of lady fingers in a shallow square/rectangular glass baking dish. The size of the dish will depend on how much you want to make, and how many packages of lady fingers you have.
- Mix Coffee with Baileys (you can opt-out of the liquor if you don’t like the taste)
- Using a stand mixer, beat the cream cheese until soft. Add in vanilla. Using a spoon, gradually add the cool whip to the mixture. Continue on low until it is all combined. It will be slightly thick, but you want to be able to run a spoon through it. Stir in the sugar.
- Put the cream cheese mixture to the side.
- Pour, using a ladle or spoon a small amount at a time the coffee or espresso over top of the lady fingers. You don’t want them to be soaking in coffee, but enough to dampen them, as they will expand. Alternatively, you can quickly dip them into a small bowl of coffee. Either way, you don’t want them to be soggy and falling apart.
- Using a spatula, place a large amount of cream cheese mixture on top of the lady fingers. You want enough to evenly cover the tops of the cookies. Using a spatula or back of a spoon, smooth the top of the cream cheese.
- Next, using a mesh sieve dust top of the cream cheese layer with the cocoa. Sprinkle with a small amount of chocolate shavings.
- Continue the layers, again beginning with a layer of lady finers, then cream cheese and cocoa until you run out of ingredients. You want the last layer on top to be cream cheese.
- Dust the final layer with more cocoa and chocolate shavings.
- Place, covered, in the fridge for at least 2 hours for the ingredients to set. You can make it a day before and refrigerate it overnight as well.
Serve small pieces cold, with extra cocoa sifted onto the plate.
Mmmm.. look at all those delicious layers!