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Paleo Chocolate Chip Ice Cream Cookiewich {Giveaway}

 Paleo Chocolate Chip Ice Cream Cookiewich
What's better than cookies and milk? Cookies and ice cream, of course! Paleo Chocolate Chip Ice Cream Cookiewiches and a giveaway to celebrate the last couple weeks of summer!

I received a copy of Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats by Ben Hirshberg, from the folks at Ulysses Press.

I was super excited to try a few paleo ice cream, not because I follow a paleo diet, but that they provided a lactose-free option. I was also very curious to see how the recipes stood up to traditional ice cream.
Paleo Chocolate Chip Ice Cream Cookiewich
In addition to the recipes for ice cream *proper*, there are a few recipes for banana and cashew-based ice creams that can be easily whipped up in a blender or food processor. YUMMMM! Additional treats include Coconut Sugar Cones, Brownies and Sunflower Seed Butter Sauce, to name a few.
I tried out a few recipes before sharing this post - some of which I will share in future posts. A few I tweaked, but mostly for for my personal taste. I love how easy each recipe is and how short and recognizable the ingredient lists are.
In short, I am enjoying this book. My only disappoint was the lack of photos beyond the cover. That did not deter me from delving in and looking for ways to make the recipes my own.
Paleo Chocolate Chip Ice Cream Cookiewich
And you'll have an opportunity to do just that with your very own copy of Paleo Ice Cream!
Just enter using the Rafflecopter widget below for a chance to win! Giveaway is open Worldwide and closes at midnight, Friday, September 19, 2014. (see full Terms & Conditions below). The book will be shipped directly to the winner from Ulysses Press.

a Rafflecopter giveaway

 
Cookie Love:
 
Paleo Chocolate Chip Ice Cream Cookiewich
 
Print Recipe

Paleo Chocolate Chip Ice Cream Cookiewich

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12
Author: I Sugar Coat It

Ingredients

Ice Cream

  • 383 g coconut milk 1 ¾ cup
  • 85 g raw honey 4 tbsp
  • 1 g xanthan gum ¼ tsp, optional
  • 235 g coconut cream 1 cup
  • 4 egg yolks
  • toasted coconut flakes to garnish optional

Cookies

  • 290 g almond flour 3 cups
  • 4 g baking soda 1 tsp
  • 5 g sea salt 1 tsp
  • 114 g raw honey ⅓ cup
  • 6 g vanilla bean paste 1 tsp
  • 2 eggs
  • 107 g coconut oil ½ cup
  • mini 2 cups
  • semi-sweet
  • chocolate chips

Instructions

  • In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using) and coconut cream. use a wooden spoon to stir continually, until mixture thickens enough to coat the back of the spoon. About 6-8 minutes. Set aside.
  • In the bowl of your electric stand mixer, using the whisk attachment, whip the yolks until they reach a fluffy consistency.
  • Add the warm coconut mixture into the whipped yolks a little at a time, until it is complete combined with the egg yolks. (adding too much of the warm mixture at once may leave you with scrambled eggs).
  • Cover the mixture and refrigerate until completely chilled. A minimum of 8 hours seemed to work for me. Following the manufacturer's instructions for your ice cream maker, freeze the mixture.
  • To make the cookies:
  • Weigh all ingredients.
  • Preheat oven to 350ºF. Line cookie sheets with silpat or parchment paper.
  • Sift together almond flour, baking soda and salt in a medium-sized bowl.
  • In a smaller bowl, whisk together the honey, vanilla paste, eggs and coconut oil.
  • Add the egg mixture to the almond flour mixture and blend with a wooden spoon until combined.
  • Fold in chocolate chips.
  • Use a medium ice-cream scoop to place dough on the lined baking sheets. Bake for 15-17 minutes.
  • Remove form oven and allow to cool on sheet for about five minutes. Transfer to cooling rack and allow to cool completely.
  • Sandwich a generous scoop of ice cream between two cookies and enjoy! Feel free to omit the ice cream and enjoy these cookies as is!
  • Sweet Tips:
  • Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week.
  • For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut.
  • Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes.
  • To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.
  • On their own, these cookies are wonderful as a snack with your favourite beverage, or as dessert on their own!

Notes

Tools & Equipment Used:
Silpat or Parchment
Cookie Sheet
Ice Cream Scoop
Kitchen Aid Ice Cream Attachment
Sweet Tips:
Adding xanthan gum can extend the life of your ice cream for up to two months in the freezer. If not using xanthan gum, your ice cream should remain fresh and tasty for up to a week.
For a more textured ice cream, toast some shredded coconut and add to the mixture before chilling. You can also garnish the assembled sandwiches by sprinkling the exposed ice cream with toasted coconut.
Almond flour can be purchased from most grocery and bulk stores, or you can make your own by simply pulsing some raw or blanched almonds in a blender or food processor for a few minutes.
To help my cookies keep the domed shape I was after, I used an ice cream scoop to shape them and chilled them in the freezer for about 5 minutes before baking.
(adapted from Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats)

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Craftsy Best Sellers On Sale!

Hi there! Just a quick post to let you know that now's a great time to treat yourself to a new skill, or brush up on existing skills with Crafty's Best-Selling Classes sale! 


Learn Buttercream Basics with the Wilton Method. Exactly where I started a couple years ago, only now, you get to do it from the comfort of your home, whenever you want!! Jealous!!



Take it up a notch with Clean Simple Cake Designs using Jessica Harris' wax paper technique. Make your sugar chevrons the conversation piece at your next party!


Hello, is it bread you're looking for? (sung in my best Lionel Richie imitation) Well, a year ago I spent Saturday mornings trekking to a class to learn the art of bread-making. You, my friend, can get all floured up in your PJs kneading your way through Peter's Artisan Bread Making! Just one request - save me a slice. Please!

You have until September 15, 2014 to save up to 50% off on Food and Cake Decorating classes. Once you purchase a class, it's yours to enjoy forever. Every class comes with a money-back satisfaction guarantee!

Soooo, GO! Grab a class or two and come back and join me for some cookies, ice-cream and a little giveaway!

{Disclaimer: I am a Craftsy Affiliate and this is a sponsored post. Opinions in this post, are those of I Sugar Coat It!}

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Ginger Peach Sherbet {FrozenFriday14}

Ginger Peach Sherbet! Or is it sherbert? Sorbet, perhaps? Or maybe ice cream? Whatever we choose to call it, I do know that you will enjoy it!
Ginger Peach Sherbet via I Sugar Coat It!

Ginger and peach work so extremely well together. I grew up drinking fresh ginger tea, especially when I had a stomach ache. My grandmother would boil the ginger and sometimes honey was added. To this day, it is my go-to drink when I'm a little queasy. I also like to add a little fresh mint leaves from time to time. So refreshingly familiar!Ginger Peach Sherbet via I Sugar Coat It!

I pulled out my Vitamix recipe book the other day to look for a bread recipe I remembered seeing when I received the unit and came across a peach soy sherbet. It looked good enough to eat and so I set out to do just that. But not without a few adjustments.
I substituted coconut milk for the soy called for in the recipe, used fresh instead of frozen peaches (if you want to forego the freezing, use frozen instead of fresh peaches), creamed honey and vanilla bean paste in place of extract and added grated ginger.
The two flavours played beautifully on the palate - the warmth of the ginger nestled into the mouth-watering, sweet peach juices. Perfect in its liquid form as well. Just grab a bubble tea straw and commence the slurp. Either way, it does not disappoint.
Ginger Peach Sherbet via I Sugar Coat It!
So...which is it? Sherbet/Sherbert? Sorbet? Ice Cream? It depends. The main difference is the addition of milk, or other fat, making it similar to ice cream. However, the terms have been used interchangeably. Moreover, I'm told sorbet is an effervescent powder drink in the UK. HUH?
Call it what you please, just grab a spoon and dig in already! Enjoy and see you back here soon!
More Frozen Fruits:
 
Print Recipe

Ginger Peach Sherbet {FrozenFriday14}

Sweet, juicy Ontario peaches with warm, spicy notes of ginger and a creamy coconut milk base.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Dessert
Servings: 10
Author: I Sugar Coat It

Ingredients

  • 224 g full fat organic coconut milk 1 cup
  • 500 g  organic peaches I used fresh, fresh or frozen
  • 75 g creamed honey ¼ cup, adjust amount to your liking
  • 2.5 g vanilla bean paste ½ tsp
  • 3.5 g ginger 1 tsp, paste or fresh
  • fresh mint leaves for garnishing optional

Instructions

  • Wash, cut and remove stones from peaches.
  • Pour the milk into the blender, followed by the peaches, honey and vanilla.
  • Cover and blend on high for about half a minute. Transfer to a bowl and cover with plastic wrap before placing in the freezer.
  • Freeze for 6-12 hours. Let stand at room temperature for about 5 minutes and use an ice cream scoop to serve.

Notes

(adapted from Vitamix recipe book)
Tools & Equipment:
Blender
Ice Cream Scoop

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Pina Colada Cupcakes Revisited

Pina Colada Cupcakes
Adios August! Although this marks the unofficial end to summer, have no fear, Pina Colada Cupcakes are here! On the blog. Today. We're riding the summer train all the way to its official end.

First stop, Hawaiian tacky town! Complete with dollar store plastic hibiscus, brightly patterned plates, over-exposed photos and fresh pineapple atop the moist, super delicious cupcake! You with me?

We never need a reason to celebrate at work and when we do, which is often, there is always food. A few weeks ago we all dressed up in our tackiest of outfits for Hawaiian Day.  After a few leis were hung for most garish, most original and least likely to wear on a date categories, we all headed out for the Ice Bucket Challenge to help raise funds for ALS.
pina Colada Cupcakes
My Pina Colada Push Pops and Cupcakes from two summers ago, still rate as one of my blog's most popular posts. So I revisited the recipe and made a few minor changes.
No time for an involved swiss meringue buttercream, whip up some fresh whipped cream and flavour with a touch of pineapple juice and coconut bakery emulsion. Soooo GOOD!!
Hope you are enjoying this last long weekend of the summer. See you back here in a few days!
More Summer Sweets:
Pina Colada Push Pops
Pina Colada Cupcakes
Print Recipe

Pina Colada Cupcakes

Just like the drink, but better! - The perfect hang-on-to-summer sweet treat.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Servings: 12
Author: I Sugar Coat It

Ingredients

Cupcakes:

  • 273 g unbleached all purpose flour 2 ¾ cups
  • 4 g baking powder 1 tsp
  • 2 g baking soda ½ tsp
  • 2.5 g salt ½ tsp
  • 335 g granulated sugar 1 ¾ cups
  • 215 g coconut oil 1 cup
  • 235 g cream of coconut 1 cup
  • 4 large eggs pinch of salt for egg whites, room temperature, separated
  • 7 g vanilla bean paste 1 tsp
  • 118 g buttermilk ½ cup, room temperature
  • 118 g pineapple juice ½ cup, fresh or canned, room temperature

Buttercream:

  • 300 g liquid egg whites 11/3 cup
  • 500 g sugar 2 ½ cups
  • 680 g unsalted butter 3 cups
  • 20 g vanilla bean paste 1 tbsp
  • pinch of salt
  • 42 g coconut bakery emulsion 2tbsp
  • fresh pineapple chunks to garnish

Instructions

  • Preheat oven to 325°F.
  • Line the wells of a 12 cup muffin pan with cupcake liners.
  • In medium bowl, sift flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, coconut oil and cream of coconut until fluffy.
  • Beat in egg yolks and vanilla bean paste.
  • Lower the speed on your mixer, beat in dry ingredients and then buttermilk and pineapple juice, each just until blended.
  • Using the whisk attachment, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
  • Using an ice-cream scooper, distribute the batter evenly into the cupcake liners.
  • Bake cupcakes for 25-30 minutes or until tester or toothpick inserted into center comes out clean.
  • While cakes are cooling, make the buttercream.

To make the buttercream:

  • Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
  • Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
  • Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined.
  • Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
  • Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
  • Do not begin adding butter while the bowl is still warm.
  • Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
  • Add vanilla bean paste and coconut emulsion, continuing to beat on low speed until well combined.
  • Pipe swirls onto cupcakes and top with fresh pineapple chunks and
  • umbrellas for fun!

Notes

Sweet Tips:
To prevent the dry ingredients from blowing out of the mixer, dampen a tea towel and drape over the mixer while mixing.
 
I keep two KA mixer bowls, one dedicated for meringues. If you are working with one, use lemon juice, half a lemon or white vinegar to clean your bowl and whisk attachment prior to use.

I-Sugar-Coat-It-Blog-Signature-Green

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Malted Matcha Pistachio Popsicles {FrozenFriday14}

 Malted Matcha Pistachio Popsicles
Todays frozen treat is a combination of my favourite tea, nuts and colour - Malted Matcha Pistachio Popsicles! Or are they bars...

Seems I have more popsicles than Summer has Fridays! I make small batches to experiment when a flavour combination pops in my head. They have all been enjoyable, some have even been called amazing, but unfortunately they can't all make their way onto the blog.

Well, I guess if I posted daily they could, but then you would probably grow sick of me and let's face it, I couldn't find the time. I am already so sleep deprived, hallucinations are becoming a common part of my daily routine.
Malted Matcha Pistachio Popsicles
But, enough about me. These delicious, green bars are a delightful combination of some of my favourite things. Matcha Green Tea - I drink it often, but I've also used it in cupcakes, cheesecake, pancakes and macarons, to name a few, Pistachios - a favourite snack and macaron ingredient and, of course, green - my love affair with this colour all began with my first love, Kermit. It also spawned a life-long beef with one, Miss Piggy, but we'll save that for another post.
I found amazing tasting pistachio gelato at an italian shop and used some, along with coconut milk and malted milk powder, to create an awesomely rich, creamy, delicious base. The Matcha Green Tea provided some additional colour, along with its distinct, earthy flavour and a little vanilla bean paste sealed the deal. No sweetener required!
 
Malted matcha Pistachio Popsicles
Popsicles are ideal summer treats because they are so easy to make and these are no different. Find a mold you like and get to it! The hardest part is waiting for them to freeze.
More Malted & Matcha
Print Recipe

Malted Matcha Pistachio Popsicles {FrozenFriday14}

Course: Dessert
Servings: 4 popsicles
Author: I Sugar Coat It

Ingredients

  • 165 g Organic Coconut Milk ¾ cup
  • 8 g Organic Matcha Green Tea Powder ½ tbsp
  • 90 g Pistachio Gelato ¾ cup, store bought
  • 3 g Ground Pistachio ½ tbsp
  • 5 g Malted Milk Powder 1 tbsp
  • 2 g Vanilla Bean Paste ¼ tsp
  • Pistachio and melted chocolate to garnish

Instructions

  • Place all the ingredients in a blender and blend on high until combined.
  • Place the molds on a small cookie sheet and insert the popsicle sticks through the available opening.
  • Pour the mixture into each mold until flush with the inside edge of the mold.
  • Transfer to the freezer and allow to freeze overnight for best
  • results.
  • To unmold, simply flex and pull the silicone mold away from the popsicle and push the popsicle stick up through the cavity. They are ridiculously easy!
  • All that's left to do is ENJOY!

Notes

Sweet Tips:
These are best enjoyed within two days.
To prevent popsicle sticks from floating, soak them in warm water for about 30 minutes before using.
These molds seem to work best when the mixture you are using is of thicker consistency. This prevents excessive leaking from the cavity holding the popsicle stick.
Tools and Equipment Used:
Silikomart Silicone Easy Ice Cream Bar Mold (set of 2, includes 50 sticks)
Vitamix 5200 Series Blender

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Mango Ice Cream Cone Cakes & DIY Pinwheels

Looks like ice cream, but these Mango Ice Cream Cone Cakes & DIY Pinwheels are mini cone-shape mango cakes, topped with clouds of whipped cream.

Mango Ice Cream Cone Cupcakes

Mango Ice Cream Cone Cakes & DIY Pinwheels

Mango Ice Cream Cone Cakes topped with fresh whipped cream, mango glaze and sprinkles, of course. Oh, and pretty little polka dot pinwheels!

 I love a good mango! I say good because living in the cold North, they aren't always readily available and when they are, they're often disappointing. But I am a little spoiled. My early years were accompanied with an abundance of mango trees and nothing beats a juicy, ripe, freshly picked mango.

There are so many varieties to enjoy! Among them, the Ice Cream from Hawaii, Alphonso from India and Champagne (aka Ataulfo) from Mexico.
I used the latter for this recipe because of its availability, but more importantly its intensely sweet flavour and velvety texture. Because nobody wants to bite into a fibrous cake. Right!?!
Mango Ice Cream Cone Cupcakes
 I enjoyed an amazing Mango Lassi from the Sick Kids Farmer's Market the other day and I wanted to recreate the flavour in these Mango Ice Cream Cone Cakes & DIY Pinwheels. It was very subtle and I felt buttercream would only add another competing flavour, so I decided to top them with fluffy clouds of rose-infused, freshly whipped cream. Because a proper lassi isn't complete without a splash of rosewater. 😉
Mango Ice Cream Cone Cakes
To channel summer, who has been MIA for most of her season, I topped them off with a little mango glaze and colourful sprinkles. And to satisfy my inner summer child, I made polka dot pinwheels, complete with green sixlets centers. Now if that does not scream summer fun, you just may be missing the happy gene.
Mango Ice Cream Cone Cupcakes
TheseMango Ice Cream Cone Cakes & DIY Pinwheels come together quickly and easily with a deliciously tender crumb in each bite. Topped with the colourful pinwheels, they make the perfect addition to a summer-themed kids party complete with pinwheel making activities.
Here's a little Flipagram of the pinwheels in the making.
More Little Cakes With Big Taste:
 
Mango Ice Cream Cone Cakes
Print Recipe

Mango Ice Cream Cone Cakes & DIY Pinwheels

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Servings: 12
Author: I Sugar Coat It

Ingredients

Cake

  • 4 ripe mangoes cut into cubes
  • 14 g vanilla bean paste 2 tsp
  • 285 g coconut sugar 1 ½ cups, regular sugar can be substituted
  • 215 g coconut oil 1 cup, liquid state
  • 4 eggs room temperature
  • 298 g unbleached 3 cups, all purpose flour
  • 4 g baking soda 1 tsp
  • 5 g salt 1 tsp
  • 5 g ground cardamom 2 tsp

Whipped Cream

  • 500 ml 35% whipping cream
  • 24 g confectioner's sugar 3 tbsp
  • 9 g rose water Vanilla extract would work as well. 2 tsp, optional
  • Mango glaze and sprinkles to garnish

Instructions

  • Preheat the oven to 350ºF.
  • Arrange the silicone molds on a cookie sheet. No greasing required.
  • Puree the mango cubes in a blender or food processor until smooth. Add the vanilla bean paste, sugar, oil and eggs. Set aside.
  • In a separate bowl, sift together the flour, baking soda, salt and cardamom.
  • Fold dry ingredients into wet with a spatula until combined.
  • Use an ice cream scoop to fill the molds. Bake for 20-25 minutes on a cookie sheet on the middle rack.
  • Remove from oven and allow to cool in molds on a rack for about 10 minutes. Unmold and allow to cool completely on rack.

To make the whipped topping:

  • Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes. Remove from freezer and add whipping cream to the bowl. Sift the confectioner's sugar onto the cream and whisk until soft peaks form. Add the rose water and whisk until peaks are stable, but not overly stiff.
  • Use an ice cream scoop to top the cakes. Drizzle with mango glaze and top with sprinkles. Enjoy!

Notes

Tools & Equipment:
Blender (I use a VitaMix)
Ice Cream Cone Mold (purchased from my local grocery store)
Sweet Tips:
Coconut sugar has a coarser texture than that of granulated or brown sugar. For this recipe, I added it to the liquids to allow it to dissolve.
I always use vanilla bean paste over extract. It has a more heightened flavour and I am crazy about the little specks that appear in my baked good and drinks.
For a more stable whipped cream, add a package of Whip It to the cream when adding the sugar. This allows the whipped topping to better hold its shape longer.

 

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Grand Marnier Peach Popsicles {FrozenFriday14}

When life gives peaches, some make pies. I make Grand Marnier Peach Popsicles! Now be a peach and pop on over for a peek...
Grand Marnier Peach Popsicles

Truth be told, I would normally reach for a basket of nectarine when given the choice. This is mainly because of that fuzzy skin the peach dons. Doesn't it freak you out just a little, or is that just me? Once I get past the skin, however, it's hard not to love the juicy, sticky, golden juices they produce.

I shared on Instagram the sweet deal I scored on a basket of plump, delicious Ontario peaches. Before I could get them home, I'd given a few away to colleagues and a friend I just so happened to run into. Hmm, I now wonder whether that was a coincidence...
Grand Marnier Peach Popsicles
I am not much of a pie person and I think you know by now that I am not a big fan of cooked fruit, so the peaches that were still in my possession were destined for the blender. Pair them with a little citrus and booze and it's like licking fuzzy navels off sticks. (pause for imagery...)
With no Peach Schnapps on hand, I thought I'd try a bit of the Grand Marnier that was left over from my Orange Chocolate Mousse cake. A little honey to sweeten, a touch of orange zest and yada-yada-yada...POPS!!
Grand Marnier Peach Popsicles
These Grand Marnier Peach Popsicles are easy and oh so delicious! The kiddos would love these peach pops, minus the alcohol. Simply replace the Grand Marnier with orange juice and VOILA!!
Summer is quickly slipping away, so go get your peaches on! It's real simple!
More Fruity Suckers:
 
Print Recipe

Grand Marnier Peach Popsicles

Sticky, sweet and boozy popsicles. The perfect solution to over-ripened peaches.
Prep Time6 hours
Total Time6 hours
Course: Dessert
Servings: 6
Author: I Sugar Coat It

Ingredients

  • 681 g fresh peaches 5 cups, pitted
  • 118 g Grand Marnier ½ cup
  • 43 g raw honey 2 tbsp
  • 3 g orange zest 1 tsp

Instructions

  • Place the
  • peaches, Grand Marnier and honey in a blender and blend for a about 1 minute. Stir in the zest.
  • Pour the peach mixture into popsicle molds, freeze for at least 6 hours, or overnight.
  • Unmold and enjoy!
  • Sweet Tip:
  • To easily unmold popsicles, place frozen molds under warm running water and gently slide out the pops!

Notes

Tools & Equipment:
Popsicle molds (I find unmolding pospsicles from these molds very easy)
Blender (I use a Vitamix and can't say enough good things about it)

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Strawberry Almond Skillet Cake

Strawberry Almond Skillet Cake
Berries and summer go hand in hand, wouldn't you agree? They also go quite nicely with Almond Cake!

Feels like it was only yesterday I was sticky and stained from picking summer berries. Yesterday, when I went to check the schedule at one of our local farms, they had already switched to Fall Pick-Your-Own! What the what now? Just thinking of the F-word makes me light-headed and nauseous.

I love Fall, but we have not had enough sandals and summer dresses weather to start longing for light sweaters and boots. I know I keep saying this, but Summer has been a bit of a disappointment this year. I could start pontificating about the environment and global warming, but I like to serve my politics with drinks. So we'll stick to the sweet talk today.
Strawberry Almond Skillet Cake
I made this Strawberry Almond Skillet Cake for brunch, but it would do just fine as dessert. It isn't very sweet and is quick and easy to prepare. And for my gluten-sensitive friends, it just might be the thing to sate your sweet tooth.
There's something about baking in a skillet that brings me right back to the campfire. I love baking cornbread, meat and even cookies in my skillet. Preferably not at once, but I'm open to just about anything. I have baked bacon into cookies, after all!
Strawberry Almond Skillet Cake
So yes, this Strawberry Almond Skillet Cake was moist and perfectly delicious. I must confess, however, that, with a couple rare exceptions, I do not like cooked fruits. So, while others enjoyed the cake with its cooked berries, I carefully removed mine and topped it with fresh berries. The flavour from the macerated berries still lingered, which meant I could have my cake and eat it too! So, we all lived happily ever after!
More Berryliciousness:
Print Recipe

Strawberry Almond Skillet Cake

An easy, one-pot almond cake filled with fresh strawberries.
Course: Brunch
Servings: 1 cake
Author: I Sugar Coat It

Ingredients

Berries

  • 450 g strawberries 3 cups, hulled and halved
  • 65 g fresh orange juice 3tbsp

Cake

  • 192 g granulated sugar 1 cup
  • 7 g orange zest 1 tbsp, 1 small orange
  • 2 large eggs
  • 1 g salt ¼ tsp
  • 5 g pure vanilla 1 tsp
  • ½ teaspoon pure almond extract
  • 67 g gluten-free flour ¾ cup
  • 24 g almond flour ¼ cup
  • 2 g baking powder ½ tsp
  • 80 g coconut oil ⅜ cup, liquid
  • 43 g sliced almonds ¼ cup

Instructions

  • Preheat the oven to 350ºF.
  • Prepare the cast-iron skillet by brushing generously with coconut oil. Set aside.
  • Wash, hull and halve the berries, and dry with sheets of paper towel. Combine with the orange juice in a small bowl and set aside to macerate.
  • In a medium bowl, whisk together the sugar, orange zest and eggs using a hand whisk.
  • Add the salt, vanilla and almond extracts and continue to whisk until combined.
  • In a separate bowl, sift together the almond flour, gluten-free flour, and baking powder.
  • Use a spatula to fold the flour mixture into the egg mixture, then
  • fold in the coconut oil.
  • Pour the batter into the prepared skillet and use an offset spatula to spread the batter in the pan. Sprinkle the sliced almonds over the surface, then top with half the macerated strawberries.
  • Bake on centre rack for 25 to 28 minutes, or until the outer edges appear a light, golden colour. Remove from the oven and allow to cool completely on a cooling rack.
  • Serve with the remaining macerated strawberries, or fresh berries and a dollop of freshly whipped cream.

Notes

Tools & Equipment:
cast iron skillet
food processor
Sweet Tip:
Macerating is similar to marinating, only with fruits and is achieved by adding a little sugar or flavoured liquid (such as liquor, or in this case, juice). For a juicier, more flavourful result, allow to macerate for a longer period.
(adapted from The Law Student's Wife)

 

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Strawberry Zinfandel Sorbet {#FrozenFriday14}

Strawberry Zinfandel Sorbet with Dark Chocolate Magic Shell

Cheap wine and Ontario berries dripping with quality dark chocolate, or we'll just call it Strawberry Zinfandel Sorbet.

OK, so how is it that we are already in mid-August? How? When a friend handed me a couple tickets to The EX the other day, I had a little panic attack. The Ex is a sure sign that summer is on its way out. It feels like the summer that never really was, so any thoughts of the cooler months ahead are a little frightening.

Undecided weather aside, the berries and veggies have been plentiful and sweet. I love visiting the Farmers' Markets in and around the city. Fresh Wednesdays at Nathan Phillips Square is just a quick walk away and comes complete with live entertainment. Makes for a perfect lunch break!
Strawberry Zinfandel Sorbet
A couple weeks ago, a visit to the market and a slight breakdown in communication between the mister and me, led to a kitchen filled with more strawberries than we could enjoy while still fresh. Some made their way into smoothies, cupcakes, buttercream, freezer bags and this sorbet.
Paired with a little yogurt, a touch of citrus and a generous serving of wine, this Strawberry Zinfandel Sorbet was born. And since strawberries and chocolate are totally long-time BFFs, a reunion outside of Valentine's Day was in order.
Strawberry Zinfandel Sorbet with Dark Chocolate Magic Shell
A couple test batches were made without the yogurt and although good, I wasn't crazy about the texture, so those were enjoyed via straws before this frozen batch came about. The yogurt, although it lightened the colour a little more than I would have liked, gave the sorbet a slightly smooth texture, while the Zinfandel added just the right amount of sweet/tart adult flavouring, without causing issues with freezing. A nice complement to the already sweet berries.
 Strawberry Zinfandel Sorbet
I liked it without any added sugar, but if your preference is a little sweeter, a bit of honey or sugar should do the trick. You can add that to the berries before pureeing.
Cool & Boozy:
Print Recipe

Strawberry Zinfandel Sorbet with Chocolate Magic Shell

A berry, cool, boozy sorbet topped with dark chocolate!
Prep Time7 hours
Total Time7 hours
Course: Dessert
Servings: 6
Author: I Sugar Coat It

Ingredients

Sorbet

  • 760 g strawberries 5 cups,
  • fresh or frozen
  • 60 g Greek yogurt ½ cup, plain
  • Strawberry White Zinfandel
  • 30 g lime juice 2 tbsp
  • 2 g lime zest ½ tsp
  • honey to taste optional

Magic Shell

  • 180 g dark 1 cup, I use Callebaut, semi-sweet chocolate chips
  • 27 g coconut oil 2 tbsp, I use Nutiva
  • Sprinkles optional

Instructions

  • Place hulled strawberries in a blender or food processor and blend until pureed.
  • Add yogurt, lime juice, zest (and honey) and continue to blend for a few more seconds.
  • Add the Zinfandel and pulse a couple times.
  • Pour into a freezer-safe ceramic or metal dish and chill for 6-12 hours.
  • Use an ice-cream scoop to serve.

To make the magic shell:

  • Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup for easy pouring.
  • Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
  • Scoop sorbet into bowls and pour chocolate over the sorbet.
  • The shell forms instantly and is best enjoyed immediately.
  • Add some fun and colourful sprinkles and enjoy!

Notes

Tools & Equipment:
Blender or Food Processor Ice-Cream Scoop