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{Recipe Redux} Sponsored Post #CADairyHealthy Cardamom Stracciatella Frozen Yogurt

8 Mar


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March is National Nutrition Month! (Though we all know that every day should be nutritious, right?)

We’ve all seen those adorable “California cows are happy cows!” commercial, right? This recipe contest invited Recipe Redux bloggers to showcase a “lightened up” recipe using a California Dairy product. Dairy is rich in protein and calcium, and often is fortified with vitamin D. Lucky for most of us, California dairy products can be found easily at many supermarkets.  Look for the seal! For information on how California Dairy products can play a role in a healthy diet (including coupons and recipes!), visit and

Our challenge was this:

March is National Nutrition Month and The California Milk Advisory Board, which represents more than 1,500 dairy families, is celebrating “dairy good” nutrition by challenging Recipe ReDux members to “lighten up” some of their favorite recipes with California cow’s milk dairy products as an ingredient in recipes for breakfast, lunch, dinner, side dishes, snacks, appetizers or dessert.

Disclosure: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.


I love rice pudding. I also love ice cream. Why not merge the two? I realize that spring is coming (so says the calendar), but these cold winter nights still beg for something like this. The warmth of the cardamom elevates this simple dish into an frozen version of rice pudding.


Cardamom Frozen Yogurt (makes about 1 quart or 8 1/2 cup servings)

3 cups whole California cow’s milk yogurt (I used Brown Cow)
1/2 cup heavy cream
2 Tablespoons green cardamom pods, cracked
1/2 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
2/3 cup sugar
4oz dark or semi-sweet chocolate (chopped and melted)

Warm the cream, sugar, cardamom pods, cinnamon, and vanilla in a saucepan over medium heat. Bring to a boil, then remove from heat and let it cool completely. Place in refrigerator for 1 hour. Once chilled, place mesh strainer over a large bowl, and pour cream/cardamom mixture over strainer. Discard cardamom pods. Whisk in yogurt. Freeze according to your ice cream maker’s directions. During the last few seconds of churning, pour in melted chocolate. As the chocolate hits the ice cream, it will harden into streaks. As you know, I use the Kitchen Aid attachment. Transfer into container and freeze for at least 2 hours before eating. (Storing in a shallow, wide container is best for frozen desserts to achieve uniform freezing.)


David Lebovitz’s Guinness Milk Chocolate Ice Cream & Vanilla Ice Cream

28 Jan



I really owe it to my co-worker, Shannon, for building my confidence about making ice cream. A conversation a few weeks ago about how she makes homemade ice cream for a family gathering in Maine, opened my eyes to how easy it could be. Easy, only thanks to a KitchenAid attachment, which spoke to my feng shui attitude towards kitchen gadgets: the fewer, the better. I had no interest in procuring an ice cream maker, per se, but this attachment just gave my mixer more versatility.  It’s kind of ridiculous to post an ice cream recipe in the dead of winter, I realize. I’m just using the excuse that I’m perfecting the technique, so come summertime, I’ll be a pro. Click here to view a great YouTube video about how to use the KitchenAid attachment that I used.

IMG_8194Guinness in ice cream? Yes! The velvety, silky mouthfeel of the Guinness matches perfectly with the creaminess of the ice cream. It goes so well together, without being overly heavy. And, including the beer cuts down on the heavy cream – if you’re looking for a virtuous reason to make this.

Guinness-Milk Chocolate Ice Cream
makes about one quart

7 ounces milk chocolate, finely chopped (I used Guittard)
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set aside.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Slowly pour the custard over the milk chocolate and stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.


Vanilla Ice Cream

makes about one quart

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

Meanwhile, in a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly (overnight, helps).

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.


Vanilla Ice Cream served with French Chocolate Bark


For more recipes like this, check out David Lebovitz’s blog and book, The Perfect Scoop.

{Recipe Redux} Lucky Ricotta Lemon Cornmeal Cake

21 Dec

Continue reading

Lemon & Thyme Bars {The Recipe Redux}

21 Mar

I was welcomed into the Recipe Redux community late last month and I am so thrilled to be part of a food-loving group of nutrition professionals. This month’s task was to concoct a dish using green herbs in a non-traditional way. Lightbulb moment: I decided to incorporate the warm, piney herb “thyme” into my award-winning lemon bars. Given that thyme has a subtle lemony-esque flavor profile, I was convinced that this would work. The result? The green accents from the fresh thyme leaves bring a lovely pop of contrast to the bright yellow lemon bars. This failproof dessert serves as an appropriate interlude into spring and summer.

lemon bars and sieve

Lemon & Thyme Bars (makes 24 bars)

12 tablespoons (1 1/2 sticks), plus 1 Tablespoon
1 3/4 cups plus 3 tablespoons all-purpose
2/3 cup confectioners’ sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1  cup granulated sugar
2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup low-fat milk
3 Tablespoons fresh thyme leaves

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper (or silcone baking mat). Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners’ sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Remove the crust from the fridge, and bake  until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. At this point, scatter the thyme leaves all over the filling. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners’ sugar into a small sieve, and sprinkle the bars with the sugar to decorate. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

lemon bar lemon pan

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