Monday, June 13, 2011

Pistachio Ice Cream

Pistachio Ice Cream

2 1/2 cups half-half
4 egg yolks
1/4 tsp Mexican vanilla paste
1/2 cup agave syrup
1/2 cup pistachio paste (recipe below)

Pistachio Paste
1 cup shelled pistachios
2 tbs water
2 tbs canola oil
1/4 tsp Mexican vanilla paste

Mix all the ingredients in the food processor until the paste is formed.

In a medium saucepan mix half-half and vanilla paste; bring to a boil.

Mix the eggs with agave and temper with the milk. Return the mixture to medium heat for about 5 more minutes stirring constantly.

Remove the egg mixture from heat and whisk in the pistachio paste. Put the mixture in ice water to cool down and then chill. Once the mixture is cold, pour it in the ice cream machine and following the manufacturer's instructions.

Serve with any topping of your preference.


Tuesday, May 24, 2011

Strawberries and Cream Bruschettas

Easy Appetizer!


1 loaf French Baguette, sliced
8 oz cream cheese
8 oz powder sugar
1 Madagascar vanilla bean
Fresh strawberries
Strawberry jam

Preheat the oven to broil.

Cream the cheese, powder sugar, and the seeds of the vanilla bean in a mixer. Remove and chill.

Cut strawberries in a fan, put them on a plate, cover, and chill.

Spray non stick oil in a baking sheet and place the sliced baguette.

Put it in the oven for about 3 minutes or until light brown and turn the slices down. Repeat.

Remove bruschettas from the oven and smear the cream.

Place fanned strawberries on top.

In a small bowl, heat up about three tablespoons strawberry jam for about 30 seconds in the microwave or until it looks like a sauce.

Drizzle the bruschettas and serve immediately.


Wednesday, April 27, 2011

Lemon Bars

Lemon Bar Sandwiches



• 1/4 cup cornstarch
• 1/4 cup tapioca flour
• 1/4 cup oat flour
• 1/4 cup white rice flour
• 1 teaspoon xanthan gum
• 1/4 teaspoon lemon zest
• 1/4 cup stevia sweetener
• 5 tablespoons butter
• 1/4 teaspoon Lemon Extract


• 1 1/2 cups milk
• 1/3 cup agave syrup
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 large lemons juiced


 Preheat the oven to 350 degrees


 Add all the ingredients into a mixer and mix until it looks crumbly
 Grab a small rectangular pan and spray it with non-stick spray
 Layer the bottom with half of the crust mixture


 Add the milk, extract, and stevia into a pot and simmer
 Add the egg yolks and cornstarch into a bowl and beat until fully mixed
 Temper the hot milk slowly into the egg mixture while whisking rapidly
 Add the ingredients back into the pot and continue to whisk until it starts to thicken up
 Add the lemon juice and mix
 Add the filling into the pan that has the bottom crust in it
 Add the remaining crust on top and gently pat it down

 Bake for 16 minutes and then refrigerate to let the filling settle and firm up before cutting it

Thursday, April 21, 2011

Whole Grain Zucchini Bran Muffins


• 1 cup shredded zucchini
• 1 cup oat bran
• 2 cups wheat bran
• 1 cup whole wheat four
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup milk
• 2/3 cup yogurt
• 1/3 cup canola oil
• 1/3 cup molasses
• 1/3 cup Vanilla Honey
• 1 teaspoon Madagascar Vanilla Extract


 Preheat oven to 375 degrees
 Grease muffin pan
 Combine the wheat bran, oat bran, flour, baking soda, baking powder and salt into a large bowl and mix
 In another bowl add the eggs, milk, yogurt, canola oil, molasses, honey, and zucchini and mix until fully incorporated
 Add the wet mixture into the dry mixture and mix just until combined
 Fill the muffin tins with the batter
 Bake for approximately 20-25 minutes
 Take out and let cool before removing each from the pan

Wednesday, April 20, 2011

Sugar-Free Caramel Flan


• 1 cup of milk
• 1 1/2 teaspoon stevia sweetener
• 1 1/2 teaspoon Sugar-Free Caramel Syrup
• 5 egg yolks
• 1/8 teaspoon Madagascar Ground Vanilla

 Preheat your oven to 325
 Whisk the 5 egg yolks together in a bowl
 While still whisking add the milk, stevia, and caramel syrup into the bowl
 Add the ground vanilla and whisk until incorporated
 Spray your ramicans with non-stick spray
 Pour the mixture into 3 ramicans only filling them halfway
 Put onto a 1/2 inch hotel pan or a deep baking pan and fill the pan with water until the ramicans are about 1/3 covered around
 Bake for 35 minutes
 Take out and place in another pan and put into the refrigerator until cooled
****Garnish with mint leaves, orange zest, and raspberries sprinkled with the sweetener as well and caramel drizzled ontop of the flan