Tag Archives: oats

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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Coffee Shop Worthy Date Squares

My girlfriend and I have a serious appreciation for good coffee.  We’ve visited some of the best coffee shops and cafes within our area, and talked with those who make a living roasting beans from around the world.   Undoubtedly, we settle in with a good cup of caffeinated bliss, share a pastry or two and get caught up about our busy lives.  I don’t know why, but often times I choose a date square with my coffee.  It’s something I rarely bake at home, but I love to enjoy a nice big serving when in a coffee shop.  You might say I’ve become a bit of a connoisseur about these dense, date filled, oat bars.

Date Squares via SweetRevelations

I have no idea where my love for these classic homemade bars came from.   Just thinking about them makes me think of old-school recipes that are hardly made at home anymore.  I mean, with all of the salted this and caramel that options we have these days, the date square is hardly at the top of the list for the newest generation of home bakers.  Even though they keep well, travel well, freeze well, and are fairly fuss-free, they’ve kind of disappeared from potluck menus and home kitchens.  Years ago, a sweet relative of mine used to bring them with her to pretty much every family function.  They were thick and sweet and had the best crumble on top.  She passed away a long time ago, and unfortunately her recipe was never passed on.  Since then, I’ve been on a quest to find the perfect one.  As a result, I’m often comparing the servings I’ve had from one coffee shop to the next.  Too dense, too crumbly, too thin, too sweet.

Date Square via SweetRevelations

This week-end, after another coffee shop visit, I decided to make my own.  I already knew what some of my requirements would be.  A thick bottom layer is a must, with a slightly sweet date filling, and a golden crumbly oat top.  Classic date square recipes require that you boil the chopped dates for a few minutes in water, to soften the dates and thicken the filling.  As I was pitting and chopping the dates, I had an epiphany!  Instead of adding water to my date filling, I brewed a cup of my favorite coffee and used that instead.   The results were just as I had hoped.  A thick filling, that was slightly sweet and only made richer tasting with the addition of coffee.  Don’t be alarmed, the coffee taste doesn’t exist at all, it just enhances the date flavor.  The buttery, crumbly topping was pretty simple, but the last-minute addition of pumpkin seeds has made these a little more, well, glamorous I’d say.

I’m voting for a date square comeback every one!

Date Squares via SweetRevelations

I must confess that these were pretty satisfying.  Coffee shop worthy in fact.  The filling to base ratio was spot on and they didn’t crumble in my hands.  And they made a hearty breakfast treat this morning (by the way, they qualify as a breakfast option on account of the fruit and oats in my books).   My friends can expect them to be making an appearance at our next pot luck!

Date Square via SweetRevelations

Have you got a family date square recipe?  I would love to hear about it!

Happy coffee shop lingering and baking friends,

Renee

xo

 

Date Squares

Preheat oven to 350°

Filling:

  • 2 1/2 cups Medjool dates, chopped and pitted
  • 1 cup hot black coffee
  • 1 1/2 tbsp. lemon juice
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda

Base:

  • 1 1/2 cups large flake oats
  • 1 1/4 cups flour
  • 1/2 cup raw pumpkin seeds
  • 1 cup brown sugar
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter, cubed and slightly soft but still cool
  1.  Line an 8 x 8 square pan with parchment paper and set aside.  Make the filling first by combining the coffee, dates, sugar and lemon juice in a pot.  Bring to a boil.  Add the baking soda and stir mixture continuously for approx. 4 minutes, until filling is thick and dates are soft.  Set aside to cool while you prepare the base.
  2. Combine the first 6 ingredients of the base recipe in a medium-sized bowl and mix to combine.   Add the butter and use your hands or a fork to coat the flour mixture with the butter until crumbly in texture.   Press 3 1/4 cups of oat mixture into the bottom of the pan.  Spread on the layer of date filling.  Top with remaining oat mixture and press down slightly.  Bake for 30-35 minutes until topping is golden.  Cool completely before cutting and serving.

 

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Filed under Bars, Breakfast