Search This Blog

Tuesday, November 11, 2014

Honey Vanilla Ricotta Ice Cream

So it is clean out the fridge and freezer week here, and I bought ricotta cheese and heavy cream to use for a recipe I decided not to I needed to use them somehow.

Honey Vanilla Ricotta Ice Cream

2 C Heavy Cream
2 C 2% milk
2 C whole milk ricotta cheese
pinch of sea salt
1 tsp vanilla extract
seeds from one vanilla bean
2 oz cream cheese
1/2 cup honey (I used creamed honey from trader joe's)

Put all ingredients in a large bowl and use immersion blender to fully blend together.  Or put in food processor.  Taste to make sure the sweetness is to your liking.  I do not like sweet ice cream, so this was perfect for me.  Put mixture into ice cream maker and I churned for about a half hour.  Transfer to container and put in freezer.  I made a berry sauce to put over it.

Sunday, November 9, 2014

Banana Peanut Butter Bread

Sooo....I have been making different variations on this banana bread for awhile.  This time I added Trader Joe's Crunchy Peanut Butter with Chia and Flax seeds.  So good!  This is not a sweet banana bread, and honestly that is usually fine with me, but I think next time I might add a little more sugar.  So play with it and see what you like, but if you like a sweeter bread I would add another 1/4 c sugar or honey.

Banana Peanut Butter Bread

2 C all purpose flour
3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt
4 large very ripe bananas, mashed well
4 Tbsp butter, melted and cooled
1 Tbsp vegetable oil
2 large eggs
1/4 c plain or vanilla greek yogurt
1 tsp vanilla extract
1/2 C peanut butter (I used trader joe's crunchy peanut butter with flax and chia seeds)

Preheat oven to 350 degrees F.  Grease a loaf pan. 

Whisk the dry ingredients (flour thru salt) together in small bowl.  In large bowl combine mashed bananas, butter, vegetable oil, eggs, yogurt, peanut butter and vanilla.  Stir to combine the wet ingredients.  Gently fold the banana mixture into the dry ingredient mixture.  Do not over mix.  Scrape the batter into greased pan and bake until golden brown and a toothpick comes clean 55-75 min. 

Let the bread cool in the pan.