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

This is my entry for the...

I haven't been able to do a fun project like this in a while, so when Stef at Cupcake Project posted for the 2015 Ice Cream Cupcake contest, something inside me just got all crazy and obsessed. I tried to ignore myself, but I started loosing sleep over it....and caved. 
Let's talk about Thai iced tea, isn't so delicious and addicting!!!! I know!!!
Get the leaves and you can make it for yourself ALL THE TIME! :)

So here's what I did...

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

-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

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

-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

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

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



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.