Tag Archives: almond extract

Cherry Crisp Ice Cream {No Churn}

Spring is here my friends!  Spring is here!  We’ve had some gloriously warm and sunny days, and I must admit, with that comes some serious spring fever for me.  I’ve collected all of our lawn furniture out of hiding, we’ve given the dog a spring haircut, and yesterday I vacuumed and cleaned 6 months of hockey season out of my van (unfortunately, with two athletic boys playing for various teams that smell never truly leaves the van, ugh).  Oh, I do know that Mother Nature isn’t done with us yet, and next week I could be shoveling again.

But for now, I’m delusional enough to think spring has arrived and with that comes ice cream!

Cherry Crisp Ice Cream via SweetRevelations

We aren’t fair weather ice cream eaters actually.  The kids enjoy it so much that I have to hide tubs of ice cream in the deep freeze all year-long.  Sometimes I think I’ve done a great hiding job, only to find the tub completely empty with a spoon inside (yes still in the freezer as if it hasn’t been touched).  When I stomp upstairs, with my “are you kidding me?!” rant, no one says a word.  I know exactly who the culprit is, a tall and lean teenage boy with super blue eyes and a killer smile.  I’ve yet to catch him doing this, but I know it’s him.   And he knows I know it’s him. It’s just a vicious ice cream hiding circle around here.

I do have an ice cream maker, but I love no churn ice cream, simply because it’s fast and pretty easy.   I can toss in whatever fruit or goodies I might have on hand and throw it in the freezer for a few hours.  Usually, when I whip up a batch I spread it in a loaf pan and freeze it that way.  I find it’s an ideal size, and just enough for a family dinner with a little bit left over.

Cherry Crisp Ice Cream via SweetRevelations

This has to be one of my favourite combinations.  I love dark sweet cherries and cherry crisp is a top pick dessert wise for me.  I can whip up this ice cream in minutes and add the components of one of my most loved desserts to the ice cream without actually having to make it.  My secret?  To get morsels of a sweet oat-y topping, that won’t go mushy in the ice cream, I add some granola cereal to the mixture.  Genius right?  I still get the oat clusters, and almonds that I would add to my cherry crisp anyway, without all of the work!   It’s also a breeze to change the flavor by switching up the ingredients, like sautéed apples, or wild blueberries.

Cherry Crisp Ice Cream via SweetRevelations

For now, I guess we’ll keep doing the ice cream hiding dance around here.  I know that soon there will be a time where I’ll look back on these antics and wish for a teenager to be stealing sweet things from me again.

Happy spring friends,

Renee

Cherry Crisp Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk, 300 ml size
  • 1 1/2 tsp almond extract
  • 1 3/4 cups dark sweet cherries, cut in half
  • 3/4 cup granola cereal, I used Harvest Crunch
  1.  Whip up the cream until soft peaks form.  Add in the sweetened condensed milk and almond extract and mix well.  Stir in the cherries and granola.
  2. Spread mixture into a loaf pan or freezer safe container.  Cover and freeze until firm 4-6 hours.

 

 

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Cranberry, Orange and Chocolate Biscotti

Biscotti is by far my favourite afternoon pick me up with tea.  I don’t bake it much in the summer, but as soon as fall rolls around it’s in the oven pretty much weekly.

biscotti sweetrevelations

When I owned the bake shop, I would make an enormous batch every Christmas Eve.  I always tied a clear bag that was full of biscotti, with some gorgeous Christmas ribbon, and gave it to my customers as they picked up their Christmas baking.  As a way of saying thank you for their patronage each year.  I keep a jar of Biscotti in the cupboard at work too.  I’m all for sharing!   Anyone is welcome to come and grab a piece with their afternoon tea.   It’s kind of like my way of spreading love.

Cookie love.  Chocolate-y, orange-y, crunchy cookie love.

biscotti sweetrevelations

The recipe is incredibly versatile.  I load chocolate chips, cranberries, dried apricots, pumpkin seeds, and nuts in them.  Whatever I have on hand at the time.  This particular version has dried cranberries, chocolate chips, and almonds.  I also, always add orange bakery emulsion or orange zest to the recipe.  It adds just a slight citrus note that makes each crunchy bite even more amazing.  Another fabulous combination includes almonds, white chocolate and dried apricots.  The combinations are endless!

biscottisweetrevelations

Don’t be intimidated by Biscotti.  It couldn’t be any simpler.  The dough only bakes for about 30 minutes.  After that, it’s sliced up into those delicious dipping fingers and left in the oven for the rest of the night.  Other recipes usually call for a double bake, but I slice it up and put it back in the oven and turn the oven off.  Overnight, or several hours later when the oven has cooled down, the Biscotti are nice and crisp.  When I get up, I can throw them in the cookie jar and get on with my day.

One in hand, of course.

Happy Biscotti baking and coffee dipping friends,

Renee

Cranberry, Orange and Chocolate Chip Biscotti

*adapted from a recipe by Julie Van Rosendaal

  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 3 eggs
  • 3 tbsp orange juice
  • 1 tsp pure vanilla
  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp orange bakery emulsion or orange zest
  • ½ cup sliced almonds
  • ½ cup dried cranberries
  • ½ cup chocolate chips

 

Preheat the oven to 350°.

  1.  In the bowl of a stand mixer fitted with the paddle attachment, stir together the butter, sugar, eggs, orange juice, orange emulsion and vanilla until smooth.  Add the flour, baking powder and salt and stir just until combined – avoid over mixing. Add the almonds, cranberries and chocolate chips and gently fold in.
  2. I prefer my Biscotti pieces to be about 6-7 inches long.  Place all of the dough on a parchment lined cookie sheet.  With dampened hands (essential),  shape the dough into a rectangle about 6 inches wide and 12 inches long.  It should be just under an inch thick.  Do the best you can, you can’t go wrong here.  Similarly, if you prefer smaller cookies, shape the dough into two logs,  2-3 inches wide and  1 inch thick.  (You should be able to fit both on one same sheet.)
  3. Bake for 30 minutes. Let cool for 10 minutes on the cookie sheet, then carefully transfer the whole piece to a cutting board and cut on a slight diagonal into ¾-inch slices with a sharp or serrated knife.
  4. Place the Biscotti back on the cookie sheet, this time laying each piece on its side.  Put it back in the oven, and turn the oven off.  Leave overnight or for several hours without opening the door.   In the morning, you will have crispy Biscotti waiting for you! Store in a cookie jar for several weeks, if they last that long.

 

 

 

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