The first thing I attempted to make with the ice cream maker was pear sorbet. While the mixture fluffed up like it should, I hadn’t been able to process the pears into a proper puree, so there were small chunks of fruit in the resulting sorbet.
After that I thought I would try an ice cream recipe instead, and when I found a number of ice cream recipes a little Valentines Day mini recipe book, I decided to give this one a go.
The number of limes you’ll need depends upon the size and juiciness of the fruit, but I used 5 and softened them before juicing, rolling them around on a chopping board before I halved them. The length of time to churn the ice cream will depend upon the machine you have, but this took about 20 minutes for me. After churning, you’ll find the lime flavour is quite sharp and overwhelming, but after the ice cream has chilled overnight, the taste of lime will have mellowed out.
1 1/2 cups icing sugar
1/2 cup lime juice
zest from 2 limes
300ml pouring cream
270ml coconut cream
In a bowl combine the icing sugar, lime juice and zest. Set aside.
Place cream in the bowl of an electric mixer and beat until soft peaks form. Fold through lime juice mixture and coconut cream.
Place in the fridge to chill.
Pour the ice cream mixture and churn for about 20 minutes. Once done, pour into a container and freeze overnight before serving.
It’s been a while between posts, hasn’t it? Life’s gotten busy lately. But I have managed to find the time to squeeze in some baking and to have a play with the ice cream maker, at which I have had some success. I suppose it isn’t much of a consolation to know that I’ve got a few recipes here just waiting for me to create the posts, either.
Hopefully this recipe will help. It comes from my favourite cookie cookbook, Best-Loved Cookies, that I found in the North Melbourne newsagent a number of years ago. I recently made these for my mother the last time she visited. Mum loves macadamia nuts and always misses out on my baking because she lives interstate. She loved this variation of the chocolate chip cookie.
1 & 2/3 cups plain flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
190g butter, chopped and softened
3/4 cup packed brown sugar
1/3 cup caster sugar
1 tsp vanilla extract
1 large egg
1 & 3/4 cups milk chocolate chips
1 cup flaked coconut
3/4 cup chopped macadamia nuts
Preheat oven to 190C oven. Line biscuit trays with baking paper.
Combine flour, baking powder, baking soda and sift together into a bowl. Add salt and set aside.
Use an electric mixer to beat the butter, sugars and vanilla extract in a large bowl until creamy. Beat in egg until combined. Gradually beat in flour mixture. With a wooden spoon, stir in choc chips, coconut and macadamia nuts until well combined.
Drop a slightly rounded tablespoon of cookie dough onto the prepared tray.
Bake in preheated oven for 8 – 11 minutes, or until edges are lightly browned. Let stand for 2 minutes, remove to wire racks to cool completely.
Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.
The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.
Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!
400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut
Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.
Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.
Spoon mixture into moulds, pressing lightly with the back of a spoon.
Refrigerate for 30 minutes or until set.
Very carefully remove eggs from moulds.
Here are some itsy bitsy coconut cakes with a sweet coconut ice topping which are just right for serving at party or gathering.
The cakes can be made up to 2 days ahead. while the topping should be made and the cakes iced on the day of serving. This recipe will make about 30 or so cakes.
80g butter, chopped and softened
⅔ cup caster sugar
2 tsp. vanilla essence
1 egg, lightly beaten
⅔ cup desiccated coconut
1 cup self raising flour, sifted
⅔ cup milk
Coconut Ice Topping
1 cup desiccated coconut
2 cups icing sugar mixture, sifted
1 tsp. butter, softened
Preheat oven to 180C. Line a 12-hole, 2 tablespoon (40ml) capacity patty pan with paper cases.
Place butter, sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy. Beat in the egg.
Add coconut, flour and milk. Using a wooden spoon, mix well to combine. Spoon level tablespoons of batter into paper cases.
Bake for 10 – 12 minutes or until a skewer inserted into a cake comes out clean. Stand cakes in pan for 1 minute.
Transfer to a wire rack to cool.
Coconut Ice Topping:
Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistancy (you may need to add a little more water). Stir in a few drops of food colouring.
Spread topping over cakes. Stand at room temperature until set. Serve
Muffins are something that I used to make all the time back in high school, when I used to bake most weekends. Muffins were the perfect addition to school and work lunches, so they would always be eaten. This meant that I could also do a little experimenting with different flavours.
This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.
125 g butter, chopped, softened
125 g caster sugar
2 eggs, lightly beaten
250 g self raising flour
30 g cocoa powder
155 g milk choc chips
45 g shredded coconut
185 ml milk
Preheat oven to 180C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.
Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.
Spoon 2 heaped tablespoons of batter into each of the paper cases.
Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.
This recipe is lifted straight from the December issue Good Food magazine
, of which I have a subscription. It’s basically a soft chocolatey brownie with a summery twist, the twist being the cherries and coconut. Considering the pretty iffy weather we’ve been having so far this summer, why don’t you console yourself with this delicious treat?
Chocolate Cherry Slice
200 g dark eating chocolate, broken into pieces
150 g unsalted butter, chopped
3 eggs, lightly beaten
1 cup brown sugar, firmly packed
1 cup plain flour
1 cup desiccated coconut
⅔ cup dark choc bits
415 g can pitted cherries in syrup, drained
Preheat oven to 180C. Line a 30x20cm slice pan.
Heat chocolate and butter in a saucepan on low heat, stirring for 3-4 minutes, until smooth and combined. Cool for 10 minutes.
Use a balloon whisk to whisk the egg into chocolate mixture, then stir in brown sugar, sifted plain flour and coconut. Fold through half of the choc bits.
Spoon mixture into the prepared pan and smooth with a spatula. Push cherries into batter and scatter over remaining choc bits.
Bake for 30 minutes, until firm. Cool in pan for 10 minutes, then turn out onto to wire rack to cool completely. Cut into pieces to serve.
Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes. The results were a delicious success. I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser. That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner. The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.
2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained
200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar
Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.
Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.
In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.
Divide mixture between patty cases.
Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.
Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road. I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies. There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item. My brother always requests this and so I sometimes make some just for him.
Raspberry Rocky Road
750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut
Line base and sides of 26x16cm lamington pan with baking paper.
Melt 300g milk chocolate in microwave, stirring often, until it’s smooth. Pour into the base of the prepared pan. Arrange half of the marshmallows over the top. Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.
Scatter over the remaining marshmallows.
Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth. Pour over two thirds of the melted chocolate, covering the marshmallows evenly. Use a small spatula to gently mix and allow chocolate through the layers.
Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate. Chill for at least 2 hours to set.
Cut into bars or squares to serve.
Here’s another favourite recipe that’s easy too.
Truth be told I like this best when a thick slice has been toasted, buttered and sprinkle with cinnamon sugar. The warm, slightly crumbly texture of the coconut bread works very well with a sugary cinnamon topping.
2 ½ cups self raising flour
1 ½ teaspoons cinnamon
2 cups desiccated coconut
¾ cup caster sugar
1 teaspoon vanilla essence
2 extra large eggs
165 ml coconut milk
½ cup milk
60 g butter, melted
Preheat oven to 180C. Line base and sides of a 14x21cm loaf pan with baking paper.
Sift flour and cinnamon together into a large bowl. Add coconut and sugar, stir to combine, then make a well in the centre.
In a small bowl whisk vanilla essence, eggs, coconut milk, milk and butter until combined. Pour into the well in the dry ingredients. Mix until well combined.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave it in the pan for 10 minutes, then turn out onto rack to cool. Slice to serve.
Rocky road cupcakes. A tiny bit delicate, a tiny bit fiddly, totally delicious!
Just a tip, you need to work very quickly to top the cupcakes with the rocky road once it’s made as it sets pretty quickly.
Makes about 24 cupcakes.
Rocky Road Cupcakes
200 g unsalted butter, roughly chopped, softened
1 teaspoon vanilla extract
1 cup caster sugar
2 ½ cups self raising flour
½ cup milk
250 g marshmallows, quartered
½ cup pecans, roughly chopped
½ cup shredded coconut
375 g milk chocolate melts
125 g dark chocolate melts
Preheat oven to 180C. Line two 12 hole, 1/3 cup capacity muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over half of the flour and stir in with a wooden spoon. Stir in half of the milk. Repeat with remaining flour and milk until combined.
Spoon 2 level tablespoons of mixture into each paper case. Bake for 15 – 17 minutes. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool.
Combine marshmallows, pecans and shredded coconut in a bowl. Set aside.
Place milk and dark chocolate in a microwave safe bowl bowl and melt, stirring often, until smooth. Add melted coconut to the marshmallow mixture. Mix to combine.
Working very quickly, spoon mixture onto cupcakes. Stand at room temperature and allow rocky road to set completely.