Cherry Amaretto Ice Cream

Ever since we went to Italy and tried so many amazing Gelatos, I haven't been able to get the "cherries and milk" flavor out of my head.  It was so good.  Also, I love cherries and as I was savoring delicious ripe cherries this summer it made me long for it even more.  So I got inventive.  The base is my simple, unfussy ice cream maker basic and then I added some cherries that had been sprinkled with sugar.  It was Spencer's suggestion to add a bit of almond extract and that really made the ice cream.  Not exactly like we had in Florence, but good enough to satisfy my longing.  

• 1 1/2 cups whole milk
• 1 cup sugar
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup fresh cherries, pitted and sliced small, with about 1/2 tbsp sugar sprinkled on top

Mix together the whole milk and sugar with a whisk until the sugar is dissolved, about 1 minute.  Stir in the vanilla and almond extracts.  Gently stir in the heavy cream.  Pour into ice cream maker.  Add cherries during the last 5 minutes.  Transfer to a container and let rest in the freezer for 1-2 hours before serving.

Spencer's Dominican Mexican Black Beans

• Heat Olive Oil in a pan
• Smash and sautee 3-4 garlic cloves
• Saute about 1/3 of large onion, chopped
• Saute fresh oregano, about 2 tablespoons
• Less than 1 half of a small jalepeno diced, no seeds
• Dash of salt
• 1 can of black beans, not drained
• About 1 teaspoon of hot sauce
• Cook on medium to medium high heat for a few minutes
• Reduce heat to low until the beans are a good texture.  
• Sprinkle chopped cilantro over the top, about 3 large sprigs

Serve over rice.

Zucchini Muffins

I've gone a little muffin crazy lately, but they make such a perfect little snack that's easily portable so I'm not likely to stop anytime soon.  These are flavorful but not too sweet, and a fantastic way to use up the monster zucchinis that grow in the garden this time of year.  Also the smell as they bake is amazing.  Based off these zucchini cupcakes from Martha Stewart.

Ingredients:

• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 cup brown sugar, firmly packed
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2-1 cup chopped pecans or walnuts (optional)
• 3 cups grated zucchini
• 3 large eggs, beaten
• 1 tsp vanilla
• 2/3 cup oil

Directions:

Preheat oven to 375 (350 convect) and grease 2 muffin pans.  Mix together all the dry ingredients, including the chopped nuts.  Mix together zucchini, eggs, vanilla and oil.  Combine wet and dry ingredients, just until mixed.  Pour into greased or papered muffin pans and baked for 20 minutes or until done.  Makes 24 muffins. 

Oatmeal Chocolate Chip Cookies

I'm on a roll posting, I just don't want to forget the alterations I make for the next time.  These cookies adapted from Mel's Kitchen Cafe

Ingredients;
2 sticks butter, room temp
3/4 c packed brown sugar
3/4 c white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c whole wheat flour
1 c all-purpose flour
2 3/4 c old fashioned oatmeal
1 1/2 c chocolate chips

Directions: Preheat oven to 350 (325 convect).  Cream together butter and sugars.  Add eggs, one at a time and vanilla.  In a separate bowl combined dry ingredients.  Add dry ingredients to mixer a little at a time.  Stir in chocolate chips.  Bake for 10-12 minutes (I found 11 to be perfect)

Chocolate Zucchini muffins

Ever on the look out for healthy-ish but tasty, filling snacks, I spotted a pack of frozen chocolate carrot zucchini muffins at Costco and I was inspired.  Especially since I had a baseball bat sized zucchini from the garden that needed to be eaten.  So I started hunting for zucchini muffin recipes.  I like to reduce extra sugar when I can (but not at the expense of taste) but I have a few skinny kiddos who benefit from a little bit of fat and I liked the idea of adding some Greek yogurt for a little extra protein.  In the end, after researching a bit about substitutions and reading a few recipes, I mixed this up and I think it turned out pretty well-at least the 4 kids I had tasting thought they were good, even if they were skeptical about the green zucchini in it.  Chocolate wins again!
Makes 24 muffins
Ingredients:
1/2 c white sugar
1/2 c packed brown sugar
3 eggs
2/3 c oil
1/2 c Greek Yogurt
2 tsp vanilla
1 1/4 c whole wheat flour
1 1/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 c zucchini, slightly drained
3/4 c chocolate chips (your favorite variety)

Directions: Preheat oven to 375 (I do 350 convection).  Combine sugars, oil, eggs, Greek yogurt, and vanilla, mix well.  In a separate bowl combine dry ingredients.  Fold dry ingredients into wet, then zucchini, then chocolate chips.  Pour into muffin cups and bake for 18-20 minutes.

Banana Muffins

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/4 cup white flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 ripe bananas mashed
• Heaping 1/2 cup sugar
• 1 tsp vanilla
• 1 egg
• 1/3 cup butter, melted
• Optional: 1/4 cup chocolate chips or chopped walnuts
• Optional: Top with streusel ( 1/4 cup cold butter, 1/2 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 tsp cinnamon: blend with a pastry blender until well mixed)

Directions:

• Preheat oven to 375 (350 convection).  
• Mix together sugar, egg, banana, vanilla, and butter.  Fold in flour, salt, baking soda, baking powder and chocolate chips or walnuts.
• Pour into greased or papered muffin cups. Top with streusel.  Bake for 18-20 minutes.

Adapted from All Recipes

Chocolate Buttermilk Cupcakes

I am not a huge fan of chocolate cake, but this might be my new favorite.  Moist and delicious with the right amount of chocolate and sweet.  I frosted these with cream cheese frosting, sprinkled shredded coconut on top and added an almond = Almond Joy cupcakes.

adapted from food.com

For 18 cupcakes:

• 1 1/4 cup flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1 cup sugar
• 1/4 cup natural cocoa
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup vegetable oil
• 1/2 cup buttermilk (I used 1/2 cup milk + 1/2 TBSP vinegar)
• 1/2 cup HOT water

Combine all ingredients in a mixer on low speed, just until blended, then mix on high speed for 2 minutes.  Pour into paper lined muffin tin, about 2/3 full.  Bake at 350 for 14-18 minutes (I found 16 1/2 minutes was perfect in my oven).