This ice cream is vegan but the texture is creamy and smooth just like traditional ice cream. The amazing chai flavor comes from Palais des Thes Chai Imperial. If you love chai, you have to try this recipe. It’s just like having a frozen chai latte! Vegan Coconut Chai Ice Cream Two 13.5oz cans Coconut Milk 1/2 cup sugar(or sweetener of your choice, honey agave etc.) 2 tbs cornstarch 3 tbs Palais des Thes Chai Imperial 1 vanilla bean Add coconut milk to a saucepan reserving about 3 tbs. This amount doesn’t have to be exact, you just need a little to mix in with the cornstarch. Split vanilla bean, scraping the seeds and adding to the pot along with the vanilla pod. Add sugar and chai tea. Next, add cornstarch to a small bowl and add reserved coconut milk. Whisk until smooth and set aside. Turn heat to medium high. Whisk in cornstarch mixture and bring to a boil. Let boil for one minute while whisking then remove from heat. Let tea steep for three …
Freshly made donuts are a real treat. These cake donuts take less time than yeast donuts because there is no rising time involved. If your not a fan of drowning them in cinnamon sugar try powdered sugar or a little sprinkling of vanilla sugar. Whenever I use a vanilla bean, I throw the pod in a glass jar with some sugar, shake it up and the vanilla bean will begin to flavor the sugar. These donuts are best enjoyed the day you make them, but will also be great the next morning with a cup a coffee.
This dessert has everything for your Valentine. Chocolate, Strawberries, and Champagne. If you don’t want to make homemade brownies you can substitute store bought. Chocolate or vanilla cake would even be great.
When I was in New Orleans I had a coconut bread pudding at Deanie’s and also a creole bread pudding at Commander’s Palace with whiskey sauce. I wanted to make my own version and combine the two. I’ve made bread pudding in the past and I have to admit, the results were not that great at times. I find it hard to make sure the bread pudding stays moist after baking. I had my fingers crossed the entire time it was in the oven! I was really happy with the results and hope you guys give it try especially if you love bread pudding.
I’m back and so happy to finally be posting again! I know it’s been a long time. I’m still having some computer problems, but hopefully they will be resolved soon and I’ll be back to running normally in no time. I’m getting ready for New Orleans, but I wanted to get this post up before I left. When I think of Valentine’s Day, I think of chocolate, strawberries, and champagne. This dish is perfect for your sweet heart for breakfast or even dessert with a nice glass of bubbly!
Red velvet, cheesecake, white chocolate, how can these not be amazing! Well, I have to say, while these bars came out pretty delicious, this recipe is not perfect. I think I went a little overboard with the amount of red velvet. The next time I will definitely limit the amount of swirl so that the flavor of the cheesecake comes through a little more. This recipe does take a little prep, but it is well worth it in the end. Trust me!
This cake takes me right back to Florence. It’s laced with lemon and orange zest and super moist from the olive oil. It’s light and fluffy and a perfect end to a summer meal. This cake is also a great breakfast treat. Top with pine nuts as I have or with a dusting of powdered sugar. Either way is delicious and I’m sure this will become one of your favorite cakes.
Cinco de Mayo is coming up and this margarita is perfect! For this recipe I used my ice cream machine to get these margaritas nice and icy. I hate when margaritas are watered down, which is why I hate adding regular ice cubes. When you use this method, your margarita can also double as a dessert. After about 15-20 minutes in the ice cream machine, the mixture is the perfect consistency for a great margarita. If you freeze the mixture, it becomes refreshing hibiscus margarita sorbet. Try serving the frozen sorbet with a little tequila or champagne on top.
This banana bread is super moist and gets an intense banana flavor from caramelizing the bananas before adding them to the batter. It’s great for breakfast, but it also will make a great dessert topped with the cream cheese frosting. If you want to really indulge, make extra caramelized bananas to use as a topping.
Wine+chocolate+raspberries=pure deliciousness! I actually wanted to us cherries for this recipe, but I guess it’s not really cherry season so I couldn’t find any. Next time I make these I’ll try them with cherries. I used Apothic red wine for this but you can use your favorite. This is a fairly simple recipe with just a little preparation and waiting for the raspberry swirl. The results are definitely worth it!