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Tag: evaporated cane sugar

4th Of July Dessert: Vanilla Coconut Panna Cotta with Mango Lime Sauce

July 3, 2019

Vanilla Coconut Panna Cotta

  • 3 tablespoons cold water
  • 1 packet unflavored gelatin powder
  • 1 cup heavy cream
  • 2 cups plain yogurt
  • 2 cups coconut milk
  • 1 cup evaporated cane sugar
  • 1 vanilla bean, sliced length-wise and seeds taken out
  • 1 teaspoon vanilla extract
  • 8 (8 oz) ramekins

In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.

Mango Lime Sauce

  • ½ cup mango pulp
  • 2 tablespoons evaporated cane juice
  • Juice of ½ lime (1 tablespoon)
  • 1 teaspoon vanilla extract
  • 2-3 mint leaves

Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.

Pumpkin Gelato

December 18, 2018

Pumpkin Gelato

  • 1/2 cup pumpkin puree
  • ½ cup evaporated cane juice (sugar)
  • ½ vanilla bean, split in half
  • ¼ teaspoon ground cloves
  • ½ cinnamon stick
  • 2 cups whole milk
  • 2 tablespoons corn starch
  • 2 tablespoons whole milk to mix in the cornstarch

Ice cream maker

In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.

Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.

Brownies with Black Beans- For Passover…

March 25, 2018

Brownies with Black Beans1

 

 

 

 

 

 

 

 

 

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup extra light olive oil
  • 3 large eggs
  • ¾ cup evaporated cane sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Brownies with Black Beans

St. Patrick’s Day Celebration with Green Mini Cupcakes

March 13, 2012

Mini Green CupcakesMy daughter’s class is having a mini celebration for St. Patrick’s day with green bagels, green grapes and green juice. As I was volunteering to send some Irish butter, my daughter expressed her disappointment about not having some green cupcakes for St. Patty’s day. So, of course as a responsible (and gullible) Mom, I volunteered to bake some. She was overjoyed as we decided to check with the teacher first.
Once we found out it was a go- I started looking at recipes online. There was one in Martha Stewart’s site that looked good. I decided on making the mini ones- no reason for 23 kids to be running around with tons of sugar in their bodies.

The recipe was enough to make two batches of 24 mini cupcakes. I didn’t have two of the same 24 cupcake pans so I decided to make 24 mini and 6 regular sized cupcakes. That way the two teachers can have regular sized ones. I used my usual white whole wheat flour, evaporated cane sugar and extra light olive oil. If you want to use butter instead- one cup is equivalent to 2 sticks. I also added zest of a Meyer lemon to give the cupcakes some extra flavor. If you don’t have a Meyer lemon, use a lemon or an orange instead. The frosting was delicious with cream cheese, vanilla extract and the butter- yes, I used butter in here- there is really no substitute for it in frosting. Overall the cupcakes looked beautiful with the bright green sugar on top.

St. Patrick’s Day reminds me of my all time favorite vacation to Ireland. It is the most beautiful country with super friendly people I have ever been to. We flew into Shannon and stayed in a beautiful town called Dingle. It is a gorgeous little town that has the most amazing restaurants and vistas. We ate amazing food and for someone who is not a beer gal, I drank it with every meal. I feel the urge to go back every year around this time as I hear tourism ads on the radio to Ireland and feel the weather changing.

I guess I will look at the green cupcakes and think of the gorgeous landscape in the beautiful country, Ireland. Happy St. Patrick’s Day to all of you!!!
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Pink Cupcakes with Strawberry Whipped Cream

February 13, 2012

Pink Cupcakes2

Try these for Valentines Day! I made them for my daughter’s 7th birthday and now she is 9! How time flies!!

I love these cupcakes. They are so pretty to look at. I never thought I would be saying that about pink cupcakes but raising a girl for the last seven years has made me very girly.

I remember swearing to my husband I will never dress my daughter in pink clothes. Once she was about three years old, all of that talk went down the drain. There was pink everywhere. We brought her home to a red nursery and now her room is pepto bismal pink- no joke!

Sia turned seven last week and I made these cupcakes for her birthday party. I was going to buy them and give business to a local store but then I thought why should I buy when I can bake them myself. I have never made cupcakes before so I started researching them. I tweaked a recipe I found on honey and jam.

I had to make my own frosting since I can’t stand all the sugary ones out there. I like icing or frosting made out of whipped cream. For the cupcakes I whipped up cream with confectioner’s sugar, food coloring and melted strawberry jam. It was delicious!

My daughter thought the cup cakes were very yummy. She suggested we make them again for Valentines Day- what an excellent idea!

Make these for V Day for your kids and honey .
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Mango Cardamom Cake

July 22, 2010

Mango Cardamom Cake1 This is a perfect summer cake. There are so many mangoes around and as I have mentioned many times before, we usually have quite a few on hand all the time. My daughter takes one cut up for camp everyday with a slice of cheddar cheese. She enjoys them for her morning snack right after a swim. I am quite happy giving her a healthy fruit and some low fat protein.

Anyway, since there were so many mangoes around, I decided to make a cake- well, it is more like a tea bread.

I blended enough mangoes to equal one cup and made a super fast and easy bread. I love making these kinds of treats that are relatively healthy. I usually pack a slice as dessert for my daughter and give some to my husband as a snack during the day with tea.

To give the cake an extra boost of flavor and a surprise, I added some cardamom. I love mango and floral cardamom together- it makes me want to drink masala tea, lounging in a comfortable chair on my deck…

Make the mango cardamom cake this season…
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Duffins- Healthy Donuts

March 21, 2010

Duffins2 I wrote about these healthy donuts on the New York Times, The Local blog. This is the new favorite in our house. I have made many batches of these muffins/donuts.

I first had them at a bakery, Brownie Points at the Mall at Short hills. They were oblong shaped muffins, covered with sugar. When we tasted them, we were hooked immediately. They tasted fresh and light and not too sweet.

After finding out the bakery was not there anymore I got obsessed with making them at home. It was quite difficult to find the recipe on the Internet but I was able to get something and tweaked it to my taste.

The great thing about this treat is that it is healthy. I have used white whole wheat flour, extra light olive oil and turbinado sugar.

My daughter loves it and has one everyday for a snack after school. She washed it down with a glass of milk and then has some fruit. I have already made duffins with apples as well as jelly filled ones. My husband has one in the morning as well.

Try the duffins- you will love them!
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