Posts tagged recipe
Posts tagged recipe
Cotton Candy discovered this yummy recipe for cheesecake stuffed strawberries. So easy, dolls. Enjoy.
14-18 fresh strawberries
8 oz. cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs
Using a small knife, cut off the stem and tip of each strawberry. Then, cut around the inside of the strawberry to create a small hole for the cream.
Use a handheld or standing electric mixer to beat cream, sugar, and vanilla for 2 minutes on medium speed, until fluffy. Transfer into a pastry bag and pipe into each strawberry.
Sprinkle graham cracker crumbs on top for a finishing touch.
Refrigerate and serve.
adapted from The Comfort of Cooking
Fall is one of the most inspiring times of year, especially in the kitchen. We’re lovin’ this homemade pumpkin ice cream. Enjoy the recipe below dolls and visit CottonCandyMag.com/CULTURE for more fun ideas.
Pumpkin Ice Cream
(adapted from Williams-Sonoma)
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon salt
Pinch of freshly grated nutmeg*
1 Tablespoon bourbon
*We used 1 teaspoon of Pumpkin Pie Spice instead, and it tasted really good.
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Cotton Candy loves to discover creative ways to eat fresh, healthy fruits. Our editors stumbled upon this yummy recipe for peach jam and jelly, an easy way to use up and preserve peaches which can spoil fast. Below you’ll find the simple recipe. Then go to CottonCandyMag.com/CULTURE for a number of unique culinary ideas.
3 1/2 pounds ripe peaches
7 1/2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
1/2 cup bourbon or bourbon whiskey (Jack Daniels bourbon whiskey)
1 cinnamon stick
1/2 tablespoon vanilla paste or vanilla
1/2 teaspoon unsalted butter
One (6-ounce) package liquid pectin (two foil packets)
If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow X into the bottom of each peach and drop them into the boiling water. Blanch for 20 to 30 seconds, then immediately plunge the peaches into the ice water. Peel and chop the peaches. Transfer them to a blender and pulse just until they are coarsely pureed. You should have about 4 cups of puree.
Transfer the peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla paste, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove to pot from the heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about three to six months.
Cotton Candy found this super yummy sweet treat: toasted coconut and pecan ice cream. And we’ve included the recipe below. Plus, unveil more foodie finds on CottonCandyMag.com/CULTURE.
TOASTED COCONUT & PECAN ICE CREAM
2 cups whole milk
1 tablespoon + 1 teaspoon cornstarch
3 tablespoons cream cheese
pinch of sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2/3 cup toasted coconut flakes
2/3 cup chopped candied pecans
In a small bowl whisk together 2 tablespoons of the milk with the cornstarch. Set aside.
In a medium pot combine the remaining milk, cream, sugar and corn syrup. Bring to a boil and cook for 4 minutes, then remove from heat. Cut the cream cheese into small cubes and stir into the hot mixture. Sprinkle in the salt. Stir in the cornstarch mixture. Pour the mixture into a bowl or large Ziploc bag and chill in the refrigerator for at least an hour (up to overnight).
Follow your ice cream maker’s manufacturer instructions to freeze the ice cream batter. Toast the coconut in a dry pan over medium heat until most of the flakes have browned slightly. Once the ice cream is a soft serve consistency, stir in the coconut and chopped nuts. Place into your ice cream container and freeze until hard.
Time to spice things up at the dinner table. Just click the yummy photo for one-of-a-kind Caribbean recipes on Cotton Candy Magazine.