fruit – Page 3 – morestomach

strawberry ice cream cookie sandwiches

Published on July 1, 2015February 14, 2016 by Lan | MoreStomach6 Comments

strawberry season has come & gone,
around these parts anyway.
they’re still available at markets,
fret not,
but once they’re no longer pick-able for us
the season is done.
what we do is we pick more than we’re able to consume,
freezing the rest
for smoothies
for ice cream
for breakfast
for dessert
this year’s yield ,
while beautiful,
did not taste as they looked.
as a result
this year’s batch of ice cream wasn’t the best.
in lieu of chucking it
i figured sandwiching them would solve mediocrity.
thank goodness i was correct.
*note: any kind of ice cream flavor,
at any level of mediocrity or awesomeness,
will work.

PS. happy independence week! be safe, be good.

strawberry ice cream cookie sandwiches
cookie recipe makes about 30 cookies

4 ounces room temp ghee
4 ounces coconut oil, softened, just on the other side of solid
3/4 cup sugar, scant
3/4 cup light brown sugar, scant
2 eggs
2 1/2 cups ap flour
1/2 tsp salt
1 tsp baking soda
super intense strawberry ice cream, or whatever flavor you want

in mixing bowl, with paddle attachment, cream butter + coconut oil + sugars. add the eggs, followed by the flour, salt and baking soda. scrape the sides of the bowl, you’re aiming for an incorporated batter.

cover and fridge, for at least an hour, up to over night.

preheat oven to 325, prepare baking sheet with parchment paper.

using a ice cream scooper (ours is just shy of 1 TBL), scoop out the dough onto prepared baking sheet. leave a few inches between cookies as they will spread.

bake for 12-14 minutes, i aimed for 13 minutes.

allow to cool completely on cookie rack, then freeze them.

to assemble, scoop out ice cream and sandwich between two cookies. consume immediately, or stick back in freezer, covered until ready to devour.

if you’re like dw, you could freeze the ice cream in a casserole dish. allow it to thaw a bit, then using a biscuit cutter almost the same size at the cookies cut out the ice cream.
then, if you’re like me, you could use an off-set spatula to smooth out any bumps that the biscuit cutter didn’t smooth out and run it along the edges.

BAM!

1 year ago: diy linen board
2 years ago: tiny, beautiful things – i read a book!

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
cayenne chocolate ice cream – lactose free

cranberry swirl mini-loaves

Published on December 22, 2014December 22, 2014 by Lan | MoreStomach5 Comments

there’s been talk lately
about cancelling our cable.
and in preparation for it
we’ve been watching more netflix.
thus far,
i haven’t missed television,
not when most shows i enjoy
can be viewed in hd
and sans commercials.
so far, we’ve enjoyed:
spinning plates
sushi: the global catch
haute cuisine
repeats of: The Mind of a Chef, Bizarre Foods, Chopped, & Parts Unknown

what are some of your favorite netflix shows or online viewing pleasures?

cranberry swirl mini-loaves – vegan
makes 7 mini loaves + 2 muffins

these are a riff from the blueberry swirl muffins, making use of the season’s cranberries, and of course, making use of our new mini-loaf pan.

muffins/loaves:
2 cups cranberries, divided
a few sprigs of thyme (optional)
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 flax seed eggs (1 egg = 1 TBL ground flax seed + 3 TBL water)
1/4 cup vegetable oil
3/4 cup mayo, i used veganese
1/4 cup almond milk

streusel topping:
1 1/2 TBL sugar
1 1/2 TBL brown sugar
1/4 cup flour
2 1/2 TBL warm coconut oil

Directions:

in a small bowl make the streusel topping by combining everything and mix evenly. set aside.

in a small sauce pan reduce 1 cup of cranberries (+ sprigs of thyme, if using), mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.

prepare mini-loaf pan by greasing with coconut oil, or vegan butter.

preheat oven 425F.

in a mixing bowl whisk the flour, baking powder, and salt. in another bowl whisk flax seed eggs + sugar until thick and then add in the veggie oil, veganese mayo, and almond milk. now combine the liquid to dry ingredients, with the remaining cranberries. the mixture will be all sorts of fug, but try not to over mix. seriously, it’s a rather dense looking batter.

fill mini loaf pan a little over 3/4 way up, these will expand/rise. spoon about a teaspoon, more or less, of the reduced cranberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.

bake 17 – 20 minutes, i started hawking them around the 15 minute mark.

remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.

will keep for a week, covered, in fridge.

BAM!

blueberry swirl muffins – dairy free

Published on August 18, 2014August 27, 2014 by Lan | MoreStomach18 Comments

these muffins.
they’re the personification of
Baked Goodness.
and i’m not a superlative girl,
so forgive me for
doing what some food bloggers
are guilty of:
extolling the virtues
of said food item with
an over abundance of
enthusiasm
and eye roll inducing
saccharine drivel.

instead,
let’s just focus on
how i treat these treats
like they’re both
a breakfast item
AND
dessert.

it’s like starting
and ending
my day correctly,
which,
let’s be honest here,
is the best kind of amazing.
superlatives for the win.

Blueberry Swirl Muffins – dairy free
adapted from Honestly Yum, who adapted it from The Cook’s Illustrated Cookbook

makes ~16 muffins

Ingredients
2 cups blueberries, divided
1 cup sugar
2 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
1/4 cup coconut oil, warm/liquid
1 container (6oz) plain vegan yogurt, i used almond dream
1/4 cup almond milk
zest & juice of 1 lemon

Streusel Topping
1 1/2 TBL sugar
1 1/2 TBL brown sugar
pinch of salt
1/4 cup whole wheat flour
2 1/2 TBL warm coconut oil

in a small bowl make the streusel topping by combining everything and mix evenly. set aside.
in a small sauce pan reduce 1 cup of blueberries, mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.
line muffin tin with silicone/paper liners.

preheat oven 425F.

in a mixing bowl whisk the flour, baking powder, lemon zest and salt. in another bowl whisk eggs + sugar until thick and then add in the coconut oil, yogurt, almond milk and lemon juice. now combine the liquid to dry ingredients, with the remaining blueberries. throw in an extra handful if you’re feeling sassy. (i felt sassy). the mixture will be all sorts of fug, but try not to overmix.

fill muffin cups a little over 3/4 way up, these will expand/rise. (HonestyYum filled it up all the way but i didn’t want any overfilling accidents and having to clean it up. that would’ve been a superlative pain in the ass.) spoon about a teaspoon, more or less, of the reduced blueberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.

i was able to eek out 16 muffins with just enough sauce & steusel.

bake 17 minutes

remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.

will keep for a week, covered, in fridge.

BAM!

other blueberry recipes:
blueberry clafoutis
blueberry jam danishes
blueberry breakfast cookies
blueberry pie smoothie

around 1 year ago:
vietnamese pickled carrots + daikon
vietnamese vermicelli bowl

blueberry clafoutis

Published on July 14, 2014July 13, 2014 by Lan | MoreStomach19 Comments

i’ve talked about it before
living in the city
has its perks
the vibrancy
the nearness of things
the anonymity
and for me,
the hilarity of it
but sometimes,
just sometimes,
i get that inkling for country living.
the abundance of space
the friendliness
and the farmland for berry picking.
come the warmer months
you’ll likely find us
hands in the dirt
picking some gem or another
it’s just like heaven.
i like to think this dessert
has the perfect balance
of fancy urban life
and laid back country charm.

it’s quiet around here
that’s how summer is,
you know?
hope yours has been just a lovely.

blueberry clafoutis
note: to make this gluten free, use whatever gf flour you like to use, like almond flour. local milk made a gorgeous one recently.

1 ¼ cups coconut milk, i use SO Delicious
6 TBL sugar
6 eggs
¾ cup spelt flour
3 cups blueberries
zest of lemon & juice of half lemon
icing sugar, for dusting

preheat oven to 425°.

grease a 9″ baking dish/pie pan. set aside, forget about it.

in a vitamix or blender, add the coconut milk, eggs, salt & lemon juice. blend until combined, add in the flour and blend until smooth.

pour into prepared pan, then distribute the blueberries evenly throughout. sprinkle with the zest.

bake 30 – 40 minutes, though check on it at the 30 minute mark. depending on how deep your dish is, the middle might still be liquidy. you want the finished product to be nicely browned on top and have some jiggle in the middle. mine puffed up a smidge while in the oven but sank as it cooled.

to serve, sprinkle with icing sugar.

best at room temp, and i prefer it the next day. it reminds me of a denser flan.

BAM!

lychee jelly hearts

Published on February 14, 2014February 13, 2014 by Lan | MoreStomach21 Comments

just days ago
dw & i celebrated our
3 year anniversary
celebrated is kind of a strong word
unless it’s defined as
hanging out on the couch
with lap blankets
chocolate chip cookies
and airbnb options on the tv screen
then yes,
we whooped it up good
on sunday
we are such party animals

all i know is:
we finally FINALLY
booked accommodations for our honeymoon
i made tentative plans with
high school
AND middle school classmates
researched where to find the best
khao man gai
and cried my eyes out when
we put down a deposit to visit the elephants

and during my melt down,
very similar to our 2nd date!!
when we saw biutiful
and i SOBBED during a scene,
dw comforted me
only this time
i was totally crying in happiness,
in part cus of the elephants
and cus
damnit, my eyes have been really dry
since the lasik surgery
and i’ll take extra moisture
anywhere i can get it

anyway
for vday this year
i made jelly candy
my beloved enjoys snacking
and these are the best kind

dw:
i love you
more than pho
more than there are stars in the sky
more than seven jeans that make my ass look great
more than tom hiddleston
let’s be each other’s mushy gushy valentines
forever

lychee jelly hearts
adapted from the jewels of ny

1/3 cup lychee syrup (canned, cus i wasn’t about to juice them fresh, THEY’RE NOT AVAIL HERE ANYWAY)
1/3 cup water
2 packets gelatin
1/2 cup sugar
1/2 cup applesauce
1/2 cup lychee, chopped up nice & small (the original recipe calls for the use of store-bought jam. knock yourself out, just use a mild/neutral flavored jam, like apricot)
2 TBL a red jam, i used wendi’s cherry jam (optional, for color only)
2 tsp lemon juice
zest of lemon, optiuonal

lightly oil 8X8 baking pan

in a bowl, sprinkle gelatin over 1/3 cup of water. ignore for 5 minutes, let the gelatin soften.

in saucepan, combine syrup with sugar, stir over medium heat until sugar has dissolved. add in the applesauce and lychee bits, and red jam if using, and mix until well combined. add in the gelatin mixture and bring to a boil. at this point you can vitamix it smooth, or keep the chunks if you want. pour mixture into prepared baking pan, allow to cool to room temp and then transfer to fridge until firm, 3 hours.

cut into squares, or if you’re being cutesy, use 1/2″ cookie cutters. i had dw fashion small hearts for me made out of strips of aluminum from a soda can, like when i made goldfish crackers.

dredge in some sugar to coat. BAM.

store in airtight container in fridge for up to a week