Category Archives: A Recipe for …

The best homemade Ice Cream Cookie Sandwiches you will ever have!!

June 17, 2014 2 Comments

I haven’t posted anything on my blog in a while, but that is going to change. May was one crazy month and these first weeks of June have been quite busy, too. But summer is in the air and I can taste it! Literally. Yesterday evening, I baked ricotta cheese chocolate chip cookies. Today afternoon, I made these ice cream cookie sandwiches out of them. Just to let you know, the best homemade ice cream cookie recipe is mine! ;) And now it can be yours, too.

You’ll need: 2 cups all-purpose flour, ½ cup butter, 1 cup ricotta cheese, 2 eggs, 1 cup (brown) sugar, 1 cup chopped dark chocolate and 2 cups ice cream (flavor of your choice – I used vanilla.)

Instructions: In a large bowl, beat the egg whites. Add the yolks and beat some more. Then gradually incorporate butter and ricotta cheese, sugar and flour (in that order) and mix well. At the end add chopped chocolate. Chill in the freezer for at least 30 minutes. In the meanwhile, preheat the oven to 180 degrees C (360 degrees F). When the dough is chilled, drop a tablespoon of cookie dough onto a baking sheet (two inches apart from the others) and spread the dough a little (with fingers). Bake in the preheated oven until the edges begin to turn golden brown – for 15 to 18 minutes.  Allow cookies to cool for a few minutes on the baking sheet before removing them to cool completely. Then, put a scoop of ice cream(slightly softened) on the bottom of one cookie, top with another cookie and press together gently to create a sandwich cookie. Return to freezer until frozen. Repeat with remaining cookies. Take them out of the freezer a few minutes before serving.

Let the summer begin!!

Quick and Easy Asparagus and Goat Cheese Tart with Polenta Crust

May 7, 2014 Leave a Comment

I tried this recipe for the first time yesterday evening and I just know I’m going to make it again. I’m always for easy recipes that I can pull together at the last minute. This one will take you about 15 minutes to prepare and about 30 minutes to bake. It will make 2 servings.

Ingredients: 1 cup instant polenta, 3 cups water, 10 asparagus, 3 tablespoons olive oil, 115 g / 4 ounces goat cheese (cut in cubes), salt, pepper, 3 tablespoons sour cream, 1 egg, 1 teaspoon nutmeg

Instructions: Preheat oven to 180 degrees C (350 degrees F). Prepare polenta as directed on package and set aside. Wash the asparagus, remove the ends and cut them in half (or smaller pieces). Preheat olive oil in a skillet. Add asparagus and sauté, stirring often, for about 3 minutes. Add salt and pepper to taste. Remove from heat.  Transfer polenta to prepared tart pan and spread it evenly over bottom and up sides of pan. Then divide the asparagus mixture over the polenta and add goat cheese on top. Mix the sour cream and egg together in a small bowl, add nutmeg and pour over the asparagus mixture and goat cheese. Bake for about 25 to 30 minutes. Enjoy!!

 

Chocolate Covered Coconut Easter Eggs

April 15, 2014 Leave a Comment

The little one is getting excited about Easter, and of course, about chocolate Easter eggs. So, I made some chocolate eggs at home. They’re actually coconut eggs covered in chocolate. I think they won’t last until Easter (even if there are only a few days left), but the recipe (below) is easy and maybe I’ll make some more in the next days…

Ingredients (for about 50 chocolate eggs): two cups (200g) coconut flour, two cups (200g) crushed dry biscuits (I used whole wheat biscuits), one and a half cup (300g) brown sugar, three tablespoons coconut oil, one cup (about 250g) bitter chocolate, a half cup milk

Instructions: Put 2 tablespoons of coconut butter, sugar and milk in a pan and melt together over a medium heat. Pour the melted mixture over coconut flour and crushed biscuits, mix together until everything is moistened and evenly distributed. Place the mixture in the refrigerator for at least an hour. Then remove it from the refrigerator, mix by hands a little, form into egg shapes (about the size of a small walnut) and place the eggs on waxed paper. Refrigerate again for an hour. Melt the chocolate and butter and dip eggs into the chocolate mixture using a toothpick. Place them back on the waxed paper and chill in the refrigerator again for a half an hour for chocolate to set.

Enjoy your homemade Easter chocolate eggs!

 

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