8.10.2015

Salted Thai Iced Tea Oreo Ice Cream
Toasted coconut Cupcake
Cardamom Whipped Cream Frosting


Let's talk about Thai iced tea. Isn't it so amazing and addicting!!! I know! I love this stuff!
Get the thai tea leaves in bulk and you can make it for yourself ALL THE TIME! So what's better than just drinking the tea? Making ice cream with it and adding Oreos to top a coconut cupcake. Duh!

Here's the recipe...

TOASTED COCONUT CUPCAKES:
2 sticks soft butter
5 egg whites
2 Tbs coconut extract
3 cups cake flour
2 tsp baking powder
1/4 cup salt
1 1/2 cup cane sugar
1/2 cup toasted coconut ground in food processor
1 cup milk

Instructions:
-Preheat to 350, and line pan with cupcake liners
-In Separate bowl, mix all dry ingredients except sugar
-Beat butter and sugar until fluffified
-Slowly add one egg white at a time
-Add coconut extract
-Add half your flour mixture
-Add half your milk
-Repeat with flour and milk
-Bake 20 minutes for regular size cupcakes


SALTED THAI ICED TEA OREO ICE CREAM:
1 1/2 organic whipping cream
1/4 cup Thai iced tea leaves
1 tsp Maldon sea salt flakes
1/2 can condensed milk
1 tsp vanilla
1 cup crushed mini Oreo cookies

Instructions:
-Chill mixing bowl and whisk in the freezer
-Heat cream while constantly mixing until hot, lets not burn the cream
-Take pot off heat and whisk in Thai tea, steep ONLY  5 minutes
-Strain twice
-Stir in 1 tsp sea salt flakes
-Chill in freezer for half hour
-Whip Thai cream mixture in electric mixer until soft peaks
-SLOWLY add condensed milk, and vanilla
-Whisk until firm peaks
-Pour into a semi-shallow baking pan
-Stir in crushed Oreos
-Cover surface with plastic wrap and freeze for 6-8 hours
-Scoop

CARDAMOM WHIPPED CREAM FROSTING:
1 cup organic whipping cream
1 tsp vanilla bean paste
1 tsp vanilla extract
1-2 Tbs Powder sugar
dash of Cardamom
cardamom to lightly sprinkle on top

Instructions:
-Chill mixing bowl, whisk, and cream
-Whip cream in electric mixer until soft peaks
-Add vanillas, sugar and cardamom
-Whip until stiff peaks

STAY CUTE! 

8.03.2015

Simple Dinner: Spinach Salmon Cakes and Summer-Crisp Salad


Summer Crisp Salad Recipe 
1 1/2 cup cooked couscous
1 can Del Monte "summer crisp" corn
1 small mango, diced
1 1/2 cup shelled edamame
1 cup grape tomatoes, cut in half
Handful cilantro, chopped

-Gently toss above ingredients with 2 Tbs olive oil and the juice of 1 medium lime.

Spinach Salmon Cakes Recipe
1 medium size raw salmon filet, cut into chunks without the skin
2 handfuls baby spinach
1 egg white
1/2 C. bread crumbs
1 tsp garlic powder, oregano, and cumin

-Blend ingredients in food processor or blender
-Form into patties and fry in organic canola oil or veggie oil for 2 minutes on each side until cooked all the way through.
-In small saucepan melt 2-3 tbs butter and add juice of 1/2 a lemon, 1-2 tsp Chipotle Tabasco sauce.
-Pour butter sauce over crab cakes.

ENJOY!