Vanilla Rocks

Pistachio Ice Cream

noreply@blogger.com (Arizona Vanilla) — Tue, 14 Jun 2011 00:46:00 +0000

Pistachio Ice Cream

Ingredients
2 1/2 cups half-half
4 egg yolks
1/4 tsp Mexican vanilla paste
1/2 cup agave syrup
1/2 cup pistachio paste (recipe below)

Pistachio Paste
1 cup shelled pistachios
2 tbs water
2 tbs canola oil
1/4 tsp Mexican vanilla paste

Mix all the ingredients in the food processor until the paste is formed.

In a medium saucepan mix half-half and vanilla paste; bring to a boil.

Mix the eggs with agave and temper with the milk. Return the mixture to medium heat for about 5 more minutes stirring constantly.

Remove the egg mixture from heat and whisk in the pistachio paste. Put the mixture in ice water to cool down and then chill. Once the mixture is cold, pour it in the ice cream machine and following the manufacturer's instructions.

Serve with any topping of your preference.

Enjoy!

Strawberries and Cream Bruschettas

noreply@blogger.com (Arizona Vanilla) — Tue, 24 May 2011 19:10:00 +0000

Easy Appetizer!

Ingredients

1 loaf French Baguette, sliced
8 oz cream cheese
8 oz powder sugar
1 Madagascar vanilla bean
Fresh strawberries
Strawberry jam

Preheat the oven to broil.

Cream the cheese, powder sugar, and the seeds of the vanilla bean in a mixer. Remove and chill.

Cut strawberries in a fan, put them on a plate, cover, and chill.

Spray non stick oil in a baking sheet and place the sliced baguette.

Put it in the oven for about 3 minutes or until light brown and turn the slices down. Repeat.

Remove bruschettas from the oven and smear the cream.

Place fanned strawberries on top.

In a small bowl, heat up about three tablespoons strawberry jam for about 30 seconds in the microwave or until it looks like a sauce.

Drizzle the bruschettas and serve immediately.

Enjoy!

Lemon Bars

noreply@blogger.com (Arizona Vanilla) — Wed, 27 Apr 2011 16:05:00 +0000

Lemon Bar Sandwiches

Ingredients

Crust

• 1/4 cup cornstarch
• 1/4 cup tapioca flour
• 1/4 cup oat flour
• 1/4 cup white rice flour
• 1 teaspoon xanthan gum
• 1/4 teaspoon lemon zest
• 1/4 cup stevia sweetener
• 5 tablespoons butter
• 1/4 teaspoon Lemon Extract

Filling

• 1 1/2 cups milk
• 1/3 cup agave syrup
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 large lemons juiced

Directions

 Preheat the oven to 350 degrees

Crust

 Add all the ingredients into a mixer and mix until it looks crumbly
 Grab a small rectangular pan and spray it with non-stick spray
 Layer the bottom with half of the crust mixture

Filling

 Add the milk, extract, and stevia into a pot and simmer
 Add the egg yolks and cornstarch into a bowl and beat until fully mixed
 Temper the hot milk slowly into the egg mixture while whisking rapidly
***BE CAREFUL NOT TO CURDDLE THE EGGS***
 Add the ingredients back into the pot and continue to whisk until it starts to thicken up
 Add the lemon juice and mix
 Add the filling into the pan that has the bottom crust in it
 Add the remaining crust on top and gently pat it down

 Bake for 16 minutes and then refrigerate to let the filling settle and firm up before cutting it

noreply@blogger.com (Arizona Vanilla) — Thu, 21 Apr 2011 18:42:00 +0000

Whole Grain Zucchini Bran Muffins

Ingredients

• 1 cup shredded zucchini
• 1 cup oat bran
• 2 cups wheat bran
• 1 cup whole wheat four
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup milk
• 2/3 cup yogurt
• 1/3 cup canola oil
• 1/3 cup molasses
• 1/3 cup Vanilla Honey
• 1 teaspoon Madagascar Vanilla Extract

Directions

 Preheat oven to 375 degrees
 Grease muffin pan
 Combine the wheat bran, oat bran, flour, baking soda, baking powder and salt into a large bowl and mix
 In another bowl add the eggs, milk, yogurt, canola oil, molasses, honey, and zucchini and mix until fully incorporated
 Add the wet mixture into the dry mixture and mix just until combined
 Fill the muffin tins with the batter
 Bake for approximately 20-25 minutes
 Take out and let cool before removing each from the pan

noreply@blogger.com (Arizona Vanilla) — Wed, 20 Apr 2011 20:14:00 +0000

Sugar-Free Caramel Flan

Ingredients

• 1 cup of milk
• 1 1/2 teaspoon stevia sweetener
• 1 1/2 teaspoon Sugar-Free Caramel Syrup
• 5 egg yolks
• 1/8 teaspoon Madagascar Ground Vanilla
Directions

 Preheat your oven to 325
 Whisk the 5 egg yolks together in a bowl
 While still whisking add the milk, stevia, and caramel syrup into the bowl
 Add the ground vanilla and whisk until incorporated
 Spray your ramicans with non-stick spray
 Pour the mixture into 3 ramicans only filling them halfway
 Put onto a 1/2 inch hotel pan or a deep baking pan and fill the pan with water until the ramicans are about 1/3 covered around
 Bake for 35 minutes
 Take out and place in another pan and put into the refrigerator until cooled
****Garnish with mint leaves, orange zest, and raspberries sprinkled with the sweetener as well and caramel drizzled ontop of the flan

Crabby Deviled Eggs

noreply@blogger.com (Arizona Vanilla) — Fri, 15 Apr 2011 00:27:00 +0000

Crabby Deviled Eggs

4 hard boiled eggs
1 6 oz can crab meat
2 tbs mayo
1/2 tsp mustard
1/2 tsp pesto
A pinch of cayenne
Salt and pepper to taste

Garnish
Green Leaf lettuce
1 Roma tomato
Jalapeno filled black olives

Peel the shell on the eggs.
Cut the eggs in half and scoop out the yolk. Mix yolk, crab meat, mayo, mustard, pesto, cayenne, salt, and pepper until a smooth paste is formed.

Arrange the fresh lettuce in the plate. Put the olives in the middle. Then pipe the crab filling into the eggs and put them around the plate. Cut the tomato into wedges and finish garnishing.

Enjoy!

Fish Patty Soup

noreply@blogger.com (Arizona Vanilla) — Wed, 06 Apr 2011 23:03:00 +0000

Fish Patty Soup

Ingredients

For Broth:
• 6 cups of fish broth
• Salt and pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 stick of celery chopped

For Patties:
• 2 12 ounce frozen fish fillets
• 1 carrot cut into chunks
• 1/2 and onion quartered
• 1/4 a green bell pepper
• 1/4 teaspoon dried oregano
• 1 egg
• 3 cups panko
*** only use 2 1/2 cups of panko and keep the rest for later if too wet***
• 2 garlic cloves
• 1/2 tomato
• Salt and pepper

Directions

 Add broth and seasonings to a pot and heat to simmering
 Put all the ingredients for the patties into a food processer and puree
 Add salt and pepper only to what you think is needed
 Grease a sauté pan
 Heat up a non-stick sauté pan and form small 2-3 inch circles about 1/4 an inch think
 Cook in the pan until deep brown on both sides and until the centers are cooked fully
 Add the celery into the broth and cook for another 2 minutes
 Take out and place into a bowl and fill only halfway with the broth
 Garnish with chopped green onions

Mini Strawberry Cheesecakes

noreply@blogger.com (Arizona Vanilla) — Fri, 01 Apr 2011 16:21:00 +0000

Mini Strawberry Cheesecakes Ingredients 8 ounces cream cheese 1/3 cup stevia sweetener 2 large eggs 1/8 teaspoon pure vanilla extract 1 box of large strawberries 2 packages of ready graham crusts 1 strawberry jello package Directions 1. Preheat the oven to 350 degrees 2. In a large bowl mix the cream cheese and stevia sweetener together 3. Add the eggs one at a time fully incorporation before adding another 4. Add the vanilla extract and mix 5. Add a dollop of the cream cheese mixture into each of the crust shells ****Just enough so that each is about 1/2 to 3/4 filled**** 6. Place in the oven and bake for approximately 20-25 minutes or until the cream cheese has settled 7. Take your strawberries and make thin slices out of each ****When the mini cheesecakes are done you will fan them on top of each**** 8. Follow the directions on the jello package and then set aside 9. Take out of the oven and let cool 10. Once cooled fan your strawberry slices on each mini pie 11. Pour the jello mixture over each where everything including the strawberries are covered in the liquid 12. Refrigerate for 20 minutes or until jello sets 13. Garnish with whip cream and dig in!

Savory Cheese and Spinach Scones

noreply@blogger.com (Arizona Vanilla) — Wed, 30 Mar 2011 18:45:00 +0000

Savory Cheese and Spinach Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1 2/3 tablespoon baking powder
• 1 teaspoon salt
• 4 ounces crumbled feta cheese
• 4 ounces softened cream cheese
• 1/2 cup of frozen spinach well drained
• 1 cup whole milk
• 1 egg

Directions

 Preheat oven to 400 degrees
 Combine the flour, baking flour, and salt into a bowl
 Add cheeses and lightly toss into the dry mixture until fully incorporated
 Add spinach and incorporate into the mixture
 Beat the egg and milk together in a separate bowl
 Add slowly into the dry mixture folding it in
**** If dough is too sticky add another 1/2 cup of flour****
 On a floured surface gently pat down the dough into a circle about 1 inch thick
 With a knife cut about 8-10 wedges out of the dough and place them on a greased baking sheet
 Bake for approximately 20-25 minutes or until golden brown
 Take out and let cool

Miniature Shamrock Cupcakes

noreply@blogger.com (Arizona Vanilla) — Fri, 11 Mar 2011 19:51:00 +0000

Miniature Shamrock Cupcakes

Ingredients for Cupcakes

• 1 stick of butter
• 1 cup of sugar
• 1/4 teaspoon Madagascar Vanilla Extract
• 2 large eggs
• 1 1/2 cups A.P. flour
• 1 1/2 teaspoon baking powder
• Pinch of salt
• 2/3 cup sour cream

Ingredients for Frosting

• 1/2 pound softened cream cheese
• 5 tablespoons softened butter
• 2 teaspoons Madagascar Vanilla Extract
• 2 1/2 cups powdered sugar

Directions for Cupcakes

 Preheat oven to 350
 Add the flour, baking powder, and salt into a bowl and mix together and set aside
 In another bowl use an electric mixer combine butter and sugar until smooth
 Add in the vanilla extract and continue to blend
 Then add 1 egg at a time to the mixture and incorporate before adding the other
 Carefully add the flour mixture and the sour cream into the butter mixture alternating between each
 Spoon into the small cupcake sheets until they are each about halfway filled.
 Put into the oven on a cookie tray and let cook for approximately 15-20 minutes or until lightly golden on top
 Take out and let cool

Directions for Frosting

 During the baking of the cupcakes combine the cream cheese, butter, and vanilla extract into a bowl and blend together
 Add the sugar and mix until fully incorporated and no more clumps are shown
 Put into a piping bag with a star tip and place in refrigerator until cupcakes are done
 Once cupcakes are cooled off pipe the frosting on top of the cupcakes using a circular rotation to get a spiral effect
 Sprinkle with green colored sure and place a candy shamrock on top

Leek and Oatmeal Soup with Boxty Bread

noreply@blogger.com (Arizona Vanilla) — Wed, 09 Mar 2011 19:12:00 +0000

Leek and Oatmeal Soup with Boxty Bread

Ingredients for Leek and Oatmeal Soup

3 ounces butter
5 ounces rolled oats
1 quart vegetable stock
12 ounces cleaned leeks
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1/4 parsley minced

Ingredients for Boxty Bread

1 pound peeled russet potatoes
1 pound cooked mashed potatoes
1 1/2 teaspoon salt
5 ounces all purpose flour

Directions for Boxty Bread

• Preheat griddle to 350
• Grate the peeled potatoes into a bowl of 2 cups water
• Remove the grated potatoes from the water and mix them with the cooked mashed potatoes in a separate bowl
• Add salt and mix
• Once the bowl of water with the removed grated potatoes is clear enough to see the bottom, pour out the water carefully so that you save the potato starch at the bottom
• Add the starch to your potatoes
• Carefully add only a tablespoon at a time into the potato mixture and combine until it has become smooth dough. DON’T KNEED TOO MUCH
• Divide the dough into 2 pieces
• Roll both out into 2 large circles about 1/4 inch
• Cut into 6 equal circles
• Cook on griddle using some flour on the griddle for non-stick protection

Directions for Soup

• In a large pot add butter and heat over low flame
• Once, hot enough add oats and gently brown in the butter
• Once toasted brown add the vegetable stock, leeks, salt, pepper into the pot to start cooking
• Bring to a simmer over a medium flame and let cook for approximately 35-45 minutes or until leeks are tender
• Slowly temper milk into the soup and add seasonings as desired
• Add the parsley for garnishing

Mario's Pitas

noreply@blogger.com (Arizona Vanilla) — Tue, 22 Feb 2011 18:42:00 +0000

Hi Vanilla Lovers!

Mario decided he wanted to make pita bread for dinner but he had a problem..., he did not not how! so, I guided him through the ingredients and technique. Since I eye-bowl everything, I'll try my best to approximate the amounts used. :-)

1 lb all purpose flour
1/4 tsp salt
1 cup warm milk (+ if needed)
1 1/2 tbs butter
1 tsp active-dry yiest

Mix all of the ingredients and knead for about 3 minutes until dough is firm. Cover the dough with non stick oil, then with plastic and let it rest for 1 hour. The dough should double up. Cut the dough in small pieces (like rolls) and roll them up. Cover them again with plastic wrap and let them rest for about 30 minutes. Spray the baking sheet and stretch the rolls with a flour-dusted rolling pin until 1/4" thick. Place the pitas in the baking sheet and cover it with plastic to avoid drying out. Let pitas rest for about 10 minutes. Preheat the oven to a broiler. Once the oven is ready, cook the pitas for 2 1/2 minutes. Watch them puff and enjoy them while still warm! YUM!

Visit our Facebook page to see pictures of the steps... http://www.facebook.com/#!/pages/Arizona-Vanilla-Company/245295161266

French Vanilla Valentines Day Cake

noreply@blogger.com (Arizona Vanilla) — Mon, 14 Feb 2011 19:20:00 +0000

French Vanilla Valentines Day Cake

Ingredients

• 2 boxed French vanilla cakes mixes
• 6 eggs
• 1 cup vegetable oil
• 2 cups of water
• 1 teaspoon of Madagascar Vanilla extract

Butter cream icing

• 1 cup Crisco butter flavor shortening
• 1 Tablespoon deluxe white vanilla
• 5 teaspoons milk
• 1 pound pure cane confectioners’ sugar
• 1 Tablespoon meringue powder

Filling

• 1 jar of your favorite fruit jam

Decoration

• Roses and other edible decorations can be bought at your local Michaels Store

Directions

 Preheat the oven to 350
 Spray the 2 cake pans with nonstick spray
 Pour both of the cakes mixes into a mixer and follow the directions
 Once mixed thoroughly pour into the cake pans and bake for approximately 30-40 minutes
 While the cake is baking add the Crisco shortening into a mixer and cream it with the sugar and the meringue on low speed to avoid a mess
 Once fully incorporated add the vanilla and milk and mix a little at a time on medium speed
 Once fully incorporated and no more dry or wet areas take out and put into a bowl with plastic wrap over it to prevent it from hardening or drying
 Once the cakes are cook to perfection take them out and let them cool for about 15-20 minutes
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs

***Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
A little goes a long way***

Chocolate Covered Strawberries

noreply@blogger.com (Arizona Vanilla) — Fri, 04 Feb 2011 21:56:00 +0000

Chocolate Covered Strawberries

Ingredients

• 15 ounces semisweet chocolate chips
• 30 ounces white chocolate chips
• Wilton no taste red icing coloring
• 2 baskets of fresh strawberries

Directions

 Add the chocolate chips into a bowl and melt in the microwave for approximately 25-35 seconds
 Once melted dip the strawberries one at a time and make sure to get them fully covered and then place them gently on a cooling rack to harden
 Add the white chocolate to a bowl and microwave it for approximately 40 seconds to a minute taking it out and stirring every 15 seconds
 Take half of the melted white chocolate and add about 1 teaspoon of the no taste red into it and mix to create your pink coloring
 Dip your strawberries into the white chocolate and fully cover then place on the cooling rack
 Do the same for the pink colored white chocolate
 Dip a spoon into the melted white chocolate and using a back and forth motion pour lightly over the chocolate and the pink white chocolate covered strawberries
 Use a new spoon and dip it into the melted chocolate and repeat the following step but ontop of the white and pink white chocolate covered strawberries
 Let sit and then plate for your audience to enjoy
***If the chocolate hardens before your able to dip your spoon into it to make the stripes then put it back into the microwave for 15 seconds***

Butter Cake

noreply@blogger.com (Arizona Vanilla) — Mon, 31 Jan 2011 22:34:00 +0000

Butter Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter
• 1 tablespoon ground cinnamon
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 teaspoon Madagascar Vanilla Extract
• 1 1/2 cup of milk

Directions:

 Preheat oven to 350 degrees F
 Lightly spray square 8 inch baking pan with nonstick spray
 Dust the bottom with flour to make sure it doesn’t stick
 Mix together the flour, salt, ground cinnamon, and baking powder into a bowl and set aside
 Using the creaming method add the butter, brown sugar, and white sugar into a mixer and blend until it has fully incorporated itself into the butter
 Add 1 egg at a time and mix
 Once all the eggs are added add the vanilla extract and blend
 Alternatively add milk then flour only until it has been mixed throughout
 Mixing too much will cause gluten to develop and a denser cake to form
 Turn off mixer and pour into the cake pan
 Bake for approximately 50-60 minutes or until the cake can spring back when touched

*For the decoration of the cake I found that the Wilton website gives me ideas and very useful tips on what to use and do for my cakes.*

noreply@blogger.com (Arizona Vanilla) — Fri, 14 Jan 2011 18:15:00 +0000

Baked Stuffed Apples

Ingredients:

• 5 red apples
• 4.25 ounce container of mixed dried fruit
• 3 ounces almonds chopped
• 3 ounces walnuts chopped
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground Madagascar vanilla
• 1 tablespoon cinnamon
• 1/4 cup packed brown sugar
• 1 stick of unsalted butter
• 1 cup of apple cider
• 1 lemon

Directions:

 Preheat oven to 400 degrees farenheit
 Slice lemon into quarters and squeeze into a medium sized bowl and fill halway with water
 Core apples almost to the bottom and slice them 3/4 of the way down 4 times
 Put into the lemon water bowl so help prevent browning
 Into a bowl add the dried fruit and nuts and mix together
 Add the nutmeg, ground vanilla, cinnamon, brown sugar, and butter into a bowl and blend together until evenly mixed
 Add the butter mixture into the dried fruit mixture and with your hands mix
 Drain the apples and pack with the filling
 Place into a glass casserole dish standing up and pour the apple cider into the bottom of the dish around the apples
 Cover with aluminum foil and cook for 30 minutes
 If you want a crunchy bite in the apple only cook for 20 minutes.

noreply@blogger.com (Arizona Vanilla) — Tue, 11 Jan 2011 19:10:00 +0000

Brodetto (Italian Seafood Stew)

Ingredients:

• 2 sauté cut large onions
• 1/2 cup of extra virgin olive oil
• 4 cloves chopped garlic
• 2 tablespoons lemon zest
• 2 cans diced tomatoes with juice
• Salt and pepper to taste
• 2 1/2 cups white wine (dry)
• 2, 1/2 pound packages frozen assorted seafood (includes: shrimp, octopus, calamari, mussels, etc)
• 1, 12 ounce package frozen fillets of fish

Garnish Ideas:

• Slice a French roll and add fresh grated parmesan on top and bake in oven to melt the cheese and place 1 on top of each bowl of brodetto

Directions:

 Take frozen seafood out of freezer
 Add oil and cut onions into a large sauce pan and sauté until golden brown
 Add garlic and lemon zest and cook for another minute
 Add tomatoes and the juice from the cans and cook on medium heat
 Add salt and pepper to your liking
 Pour in the white wine and bring to a boil and cook for about 10-15 minutes until the alcohol taste has gone away
 Reduce heat to simmer and add the 2 packages of assorted seafood
 Cook for 5 minutes
 While cooking cut the fish fillets into small bite sized pieces
 Add the fish into the stew and let cook for another 20 minutes or until the seafood has been cooked fully.
 Enjoy

Buttercream Frosted Butter-Cake

noreply@blogger.com (Arizona Vanilla) — Thu, 23 Dec 2010 17:05:00 +0000

Buttercream Butter Cake

Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Chocolate Swirl Banana Bread

noreply@blogger.com (Arizona Vanilla) — Wed, 22 Dec 2010 17:10:00 +0000

Chocolate Swirl Banana Bread

Ingredients:

• 2 cups white flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

• 1/4 cup softened unsalted butter
• 1 cup sugar

• 1 teaspoon vanilla extract
• 1/3 cup low-fat plain yogurt
• 1 1/2 cups mashed bananas (ripened)
• 2 large eggs

• 1/2 cups chocolate chips

• Non-Stick Cooking Spray

Directions:

 Preheat oven to 350
 Combine in a bowl the flour, baking soda, and salt and set aside
 Put sugar and butter in a large bowl and with a mixer blend on a low speed until a smooth paste is formed (creaming method)
 Add the bananas in and blend on a low speed until fully incorporated
 Add the vanilla and yogurt and blend until incorporated
 Add 1 egg at a time and blend until incorporated for each
 Slowly add the dry mixture of flour, salt, and baking soda into the large bowl while still blending on a low speed
 Blend for only a few more seconds to get all the edges and dry ingredients incorporated then turn off and set aside
 Put the chocolate into a bowl and melt in the microwave for 35-55 seconds taking them out every 15 to mix and make sure nothing is burned
 Add 1 cup of the banana bread mixture into the bowl of melted chocolate and mix until fully blended together
 Lightly spray 4 small loaf pans with cooking spray
 Pour about halfway into each of them the regular banana mixture
 Disperse the chocolate mixture to the tops of each evenly
 With a skewer make swirls into the chocolate and regular mixtures
 Place in the oven and cook for approximately 40-45 minutes or until you can insert a toothpick into the center and it comes out clean
 Take out, let cool, and enjoy

Chocolate Brownie Cake Part 2

noreply@blogger.com (Arizona Vanilla) — Wed, 22 Dec 2010 16:41:00 +0000

This is the 2nd cake from the Chocolate Brownie Cake recipe.

Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

noreply@blogger.com (Arizona Vanilla) — Wed, 15 Dec 2010 17:20:00 +0000

Chocolate Brownie Cake

Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

noreply@blogger.com (Arizona Vanilla) — Thu, 09 Dec 2010 15:56:00 +0000

Sugar-Free Pineapple Tamales with a Coconut and Macadamia Filling

Ingredients:

• 1/2 bag corn husks

Dough

• 2 tablespoons baking powder
• 7 cups maseca
• 2 cups stevia sweetener
• 4 sticks unsalted butter (softened)
• 2 20 ounce cans of pineapple chunks
• 2 cups milk

• 1-1 1/2 cup water

Filling

• 13.5 ounces macadamia nuts
• 3 tablespoons butter
• 1 tablespoon stevia sweetener
• 1 5 ounce bag unsweetened coconut shavings

• 2 tablespoons stevia sweetener
• 1/2 teaspoon xanthum gum
• 1 cup water

Garnish

• 1 scoop vanilla ice-cream
• Pineapple sauce

Directions:

 Fill a large bowl with warm water and set the corn husks into it and submerge

Dough
 Put into a bowl the maseca, stevia sweetener, and baking powder and mix together
 Then add the butter, pineapple chunks, and milk and mix
 Next add the water as needed and mix until it has a dough-like consistency (which should be sticky but should be able to still come off your hands without leaving much residue)
 Cover and set off to the side.
 In a steamer pour in the correct amount of water and let it heat up while your working on the recipe

Filling
 In a small bowl add the 1/2 teaspoon of xanthum gum, water, and stevia and whisk
 Set off to the side
 In a pan melt the butter on a medium heat
 Then add the stevia and macadamia nuts
 Once the nuts have a shiny coating and they give off a nutty aroma add the coconut shavings
 Continue to cook the mixture until the coconut has begin to brown a little
 Add the xanthum gum mixture into the pan and mix
 Take off the heat and set aside

Production
 Create your own little production line starting with the bowl of your corn husks, then the bowl that has your dough, and finally your coconut and macadamia mixture
 Take out 1 corn husk at a time and spread with your fingers a little smaller than golf ball size amount of the dough in the center and bottom of the husk.
 Next place a small amount of the coconut mixture in the center of the dough
 Then fold the ends together and press down to make sure that it is sealed shut and looks like a tube
 Pinch the bottom of the husk so that the dough is formed together there also
 Bend the top part of the husk towards the bottom so that the top part is also pinched
 Carefully place it into your steamer with the bottom facing up.
 Repeat the steps again on forming your tamales until the dough has run out
 Cover your steamer and let simmer for about 45-55 minutes
 Remove and plate.

Callah Bread (Sugar Free)

noreply@blogger.com (Arizona Vanilla) — Tue, 07 Dec 2010 00:06:00 +0000

Callah Bread (Sugar Free)

Ingredients

7 cups bread flour (+ more for dusting)
5 Tbs Stevia
4 yolks, slightly beaten
2 eggs, slightly beaten
5 ½ tbs butter, melted
1 ¼ cups water
1/3 cup unsweetened apple sauce
1 tbs salt
2 ¾ tsp yeast

In a large bowl combine the eggs, egg yolks, water, applesauce, and melted butter.

In a separate bowl combine flour, stevia, and salt. Add to the wet ingredients and add the yeast for last. Hand knead for about 1 minute until the ingredients are incorporated. The dough will be sticky.

Dust a flat surface and transfer the dough. Gently add flour as needed when you knead until the dough is firm. (About 2-3 minutes).

Lightly spray the large bowl, put the dough in it, cover it, and let it rest for about 1 hour bulk fermentation. Push down the air and refrigerate overnight. Push down the air once or twice.

When ready to bake, preheat the oven at 380F. Lightly dust a flat surface and divide the dough into 3 equal parts. Roll them lengthwise to form 3 thick strings. Entwine them to braid the bread and transfer it to a greased baking sheet. Let it rest for about 1 hour.

Bake for 40 minutes and remove from heat. Transfer the bread to a cooling rack. Enjoy it with your favorite sugar-free jam.

noreply@blogger.com (Arizona Vanilla) — Fri, 03 Dec 2010 18:57:00 +0000

Gingersnap Eggnog Shake

Ingredients

• 3-4 ice cubes
• 1 cup of eggnog
• 2 scoops vanilla ice-cream
• 4 gingersnap cookies

Garnish

• Ready-whip whip cream
• Half a gingersnap cookie

Directions

 Add all ingredients into blender except ice
 Blend and add 1 ice at a time until crushed and blended
 Pour into a glass
 Garnish with whip cream and a gingersnap cookie

Caramel Brownies

noreply@blogger.com (Arizona Vanilla) — Wed, 01 Dec 2010 22:30:00 +0000

Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!