I’m sure you’re thinking to yourself, “Avocado Ice Cream? Really??”
Me making a Homemade Avocado Ice Cream is actually a long time coming. I have a coworker who absolutely loves avocados. And years ago, I mentioned that (the now shuttered and very much missed) Capogiro Gelato in Philadelphia had an avocado ice cream, and that I’d buy her a pint the next time I saw it. Well. Capogiro sadly closed at the end of 2018 without me ever bringing her a pint. So, now that I am feeling more comfortable making my own homemade ice cream, it was time to finally deliver on my promise!
This recipe might be my easiest ice cream recipe to date. It has just 4 ingredients, does not require heating the cream mixture, and doesn’t even need to refrigerate overnight!
Ingredients (makes about 3/4 quarts, or 1 1/2 pints):
When I first realized how surprisingly easy it is to make homemade ice cream, Homemade Ube Ice Cream was at the top of my list. I’ve been doing my best to space out my ice cream recipes so you don’t think this has completely changed into just an ice cream blog, but this one is too good to keep to myself much longer!
If you haven’t had ube before, ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. To add ube flavor, this recipe uses both Ube Halaya and Ube Flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube Flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up that beautiful purple color. Both ube halaya and ube flavor can be found at most Asian grocery stores.
Well, I’m sure this comes as no surprise but now that I know how easy it is to make homemade ice cream, I’m trying out more and more flavors. This recipe for Homemade Nutella Ice Cream was one of my husband’s first requests.
(He’s a HUGE Nutella fan, which is why I have quite a few Nutella-filled recipes on my blog.)
This recipe is actually even easier than the pistachio one, so I was happy to make this for him. It does not have any egg yolks in the recipe, and you don’t even have to heat the cream mixture! With just five ingredients, it comes together in no time as well!
You will still need some equipment to help make this recipe (paid links):
It’s no secret how much I love ice cream, but I haven’t really tried to make much at home. With the beautiful weather we have been having, I figured it was time to try! I happened to have some shelled pistachios on hand, so why not make some Homemade Pistachio Ice Cream?
Pistachio ice cream is one of my absolute favorite flavors, and I had no clue how easy it was to make my own homemade version!
Note: I was sent an affiliate box of Oshēn Salmon’s Date Night Box in order to make this Homemade Smoked Salmon Board post. Opinions are mine alone.
You know I love a good appetizer board, especially this time of year. Charcuterie and cheese boards have always been my go-to for guests, largely because I can keep most ingredients on hand, so it makes it easy to throw something together. (I totally have an entire drawer in my fridge dedicated to cheese, so yeah, I’m usually prepared for an impromptu cheese board.)
But, as we’ve seen in recent years, boards have expanded quite a long way from your traditional charcuterie boards. So when Oshēn Salmon reached out with some awesome sounding recipes, including one for a homemade hot smoked salmon, my mind when right to making a Smoked Salmon Board.
Before I jump into the recipe, I wanted to share a bit about Oshēn Salmon. Oshēn Salmon is a salmon delivery company serving sustainably raised salmon to consumers nationwide in eco-friendly packaging.
Oshēn arrives seven days fresher than any retailer, which is a huge plus in my book!
source: oshensalmon.com
The team behind Oshēn set out to reframe the salmon-in-a-box concept into something more meaningful and aspirational. Everything from the packaging to the sustainable aquaculture practices, Oshēn’s mission is to lead the industry toward a cleaner environment for all.
source: oshensalmon.com
Back to the board! This Homemade Smoked Salmon Board is inspired by the impressive spread my in-laws tend to lay out for holiday breakfasts. Instead of a breakfast spread to layer on bagels, this version is more appetizer-like, perfect for brunch or as a party app. Also, instead of store-bought smoked salmon, I made my own hot smoked salmon, using Oshen Salmon’s recipe. The best part is you can make it right in your oven, no smoker needed!
Now that I know how darn easy it is to make homemade fudge, I like experimenting and making my own at home when the mood strikes me. This recipe for Homemade Chocolate Peanut Fudge uses just 5 ingredients and can be made with ingredients you might already have in your home!
I used peanuts in the below recipe, but really any nut you enjoy can be substituted in (walnuts would be the more traditional choice).
Ingredients:
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, cut into smaller pieces
Barbecue season is upon us, and many of us are hoping to enjoy some socially distant outdoor time with friends and family. So I wanted to share the perfect recipe to bring along to a barbecue: homemade baked beans!
This recipe takes about an hour and a half to make but can be made ahead of time. The beans can be served warm or at room temperature.
Ingredients (makes 10 servings):
1 tablespoon olive oil
1/2 pound bacon, chopped
1 onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped (I used a yellow pepper)
2 (15 oz) cans pinto beans, drained and rinsed
2 (15 oz) cans red kidney beans, drained and rinsed
3/4 cup ketchup
1/2 cup packed brown sugar
1/4 cup molasses
1/2 tablespoon hot sauce (I used Tobasco Chipotle)
1 tablespoon Worcestershire sauce
1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.
My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!
This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!
Ingredients:
Cooking spray
5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
1/3 cup unsweetened coconut flakes (optional)
1/3 cup light brown sugar, packed
1/2 teaspoon each of
ground cinnamon
ground nutmeg
salt
1/2 cup melted coconut oil
1/2 cup agave (or maple syrup or honey if you prefer)
1 tablespoon almond extract (or vanilla extract to make nut-free)
Note: I was sent vinegar from Lindera Farms, including their Ramp Vinegar, in order to write this post. Opinions are mine alone.
Hands down, my favorite summer produce are tomatoes. Peak tomato season in the Philadelphia area begins just after July 4th and continues through mid-October, so it is the perfect time to share a recipe highlighting tomatoes like this Homemade Bruschetta!
Luckily, tomato season has coincided with the opportunity to try out a bunch of yummy vinegar from Lindera Farms, a small artisan vinegar producer in Virginia.
source: www.linderafarms.com
Lindera Farms takes locally and sustainably sources agricultural products and ferments them into wines which are then aged into vinegar. They have a wide selection of vinegars (nearly 30 types!) and pantry goods, including soy sauce, hot sauce, and syrups.
The ingredients from Lindera Farms are raised in a non-interventionist process, meaning they don’t introduce anything to the growing process. The process is subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.
The results speak for themselves. The few vinegars I’ve sampled so far all have incredibly different flavors, acidity, and finish than what you can typically find in your supermarket. For example:
The Gardener Vinegar came about through Lindera Farms’ continued efforts to curb food waste. They collect organic summer vegetables from small local farms to make a complex and vegetal vinegar. The result is a very high acidic, savory vinegar with notes of cucumber, tomatoes, peppers and leeks. Lindera Farms suggests using it with salad greens, summer veggies, fish, or poultry, or even adding it to your favorite Bloody Mary recipe (I love this idea!)
Lindera Farms’ Apple Cider Vinegar is made with organic Virginian Heirloom Apples, and then is aged with applewood, adding a smooth, smoky finish. The Apple Cider Vinegar has a medium acidity, and medium-low sweetness, and can be used anywhere you’d use traditional apple cider vinegar, or just for probiotic consumption. (I used it in a pulled pork recipe, and it was fantastic)
I used the Ramp Vinegar in the recipe below. Ramps are a garlicky wild onion, and the ones in this vinegar are foraged in the woods of the Shenandoah valley. The result is a savory vinegar with notes of garlic, ramps, and onions with medium acidity. Lindera Farms suggests using it as a substitute anywhere you might use lemon and garlic in a dish. (I recently used it in my Italian Pasta Salad)
I have yet to tap into the other Lindera Farms vinegars, but I’m sure they are going to be just as delicious.
Traditional bruschetta uses balsamic vinegar, but I thought the garlic/onion flavors in Lindera Farms’ Ramp Vinegar would enhance the fresh flavors of the tomatoes and basil.
On to the recipe!
Ingredients (serves 4 as an appetizer):
4 plum (roma) tomatoes, evenly diced
1/4 cup fresh basil leaves, chopped, plus more for garnish
During these stay-at-home orders, there have been a few foods that I’ve been craving that I would order frequently from local restaurants. One of my biggest recent cravings was for Messina Social Club‘s pierogis. So, when I accidentally ordered 10 pounds of potatoes (?!), I figured it was the perfect time to try to make my own Homemade Pierogis.
This recipe is a very basic version, but once you try it out, you can add different stuffings to create different flavor profiles.
They also freeze really well, so feel free to double the recipe and stock your freezer for future meals!
Ingredients:
Dough:
2 cups all purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
4 tablespoons butter, at room temperature
Filling:
1 cup mashed potatoes (I halved the recipe and substituted in sour cream for the Greek yogurt)
It’s no secret that I love dessert, especially ice cream. And I love toppings on my ice cream: sprinkles, chocolate chips, and most of all, hot fudge!
When I was young, my family and I would vacation in Vermont. There is a confectionary store (Mother Myrick’s) in Manchester, VT that makes THE BEST hot fudge. I love it so much that from time to time, my family will still buy it for me when they visit Vermont. Last time they brought me some, I dropped it and the jar broke into a million pieces. Sigh.
So. I’ve been craving their fantastic hot fudge sauce for a while now. I didn’t necessarily try to recreate Mother Myrick’s, but this Homemade Hot Fudge Sauce is pret-ty darn good. Best part? It only takes 15 minutes to make!
Ingredients:
2 tablespoons salted butter
1 (14 oz) can sweetened condensed milk (I used Eagle Brand Sweetened Condensed Milk)
I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!
Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!
This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.
The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.
To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.
source: oxo.com
The head is made of nylon, which won’t scratch your bowls or cookware while it blends.
source: oxo.com
A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.
The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.
When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!
source: oxo.com
The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#NaturallyClean #CollectiveBias
Having a blog means that I tend to do a lot of cooking for larger groups. I usually show up to any gathering with at least one appetizer or snack for a crowd. Cooking for groups can be a bit of a challenge in my small apartment, so it’s crucial that I can reuse kitchen tools while making different parts of a recipe!
Clorox Green Works has a great new product, Pump ‘N Clean, now available in Target. Green Works Pump ‘N Clean can be found in the green section of the cleaning aisle, with the rest of the Clorox Green Works line.
The whole Clorox Green Works line cleans thoroughly and powerfully without using harsh chemicals or leaving any residue. The line includes wipes, dish soaps, detergents, and cleaners that are made with plant- and mineral-based cleaning ingredients. The products are not tested on animals and use environmentally sustainable packaging whenever possible.
From June 14-July 11, you can use the Target Cartwheel app to save 10% on all Green Works products.
The Pump ‘N Clean product is both a time saver and a way to keep your kitchen clean and safe. It’s food-safe, so you can use it to clean your knives and cutting boards in between cutting veggies and fruits! (Green Works Pump ‘N Clean is not to be used to clean up after raw meat or raw fish.) To use, just place a dish towel or sponge on top of the Pump ‘N Clean and press down to dispense the liquid. Use the dish towel/sponge to clean your knifes, counters, stove top, whatever needs cleaning! It’s easy to clean are you are cooking, which is a huge time saver!
I wanted to make two different salsas for a friend’s party, a traditional fresh salsa, and a fruit salsa. The traditional salsa is made of fresh tomatoes, red onion, and jalapeno, while the fruit salsa is filled with berries, pineapple, oranges and kiwifruit. Obviously, mixing the flavors of these two would ruin them both, so it was important that I was able to quickly clean both my knife and my cutting board!
Ingredients:
Fresh Salsa:
3 plum tomatoes, chopped and seeded
1 red onion, finely chopped
2 garlic cloves, minced
1 jalapeno, finely chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Fruit Salsa:
1/2 cup strawberries, finely chopped
1/4 cup blueberries, halved
1/4 cup raspberries, quartered
1 medium orange, peeled and chopped
3 medium kiwifruit, peeled and chopped
1 (8 oz) can unsweetened crushed pineapple, drained
It’s that time of year again, East Passyunk Avenue’s “Flavors of the Avenue” is almost here! From noon to 4 pm on Saturday, April 26, the best of East Passyunk’s restaurants will be offering samples of their signature dishes and drinks.
General admission for the Food Tent opens at 1pm and includes Skinny Girl wine and Samuel Adams beer. Outside of the tent enjoy a free street festival with live music by We Are Fauna and The Drive-Ins, vendors and the April Showers craft show at the Fountain hosted by Crafty Balboa.
Tickets are $30 for General Admission but are going fast, so be sure to pick up your tickets ASAP! VIP tickets are actually already sold out!
I attended a media night to sample some of the offerings and am so excited for the main event. I attended the actual event last year and it did not disappoint! I have a review of some of the samples I had during the media event but also wanted to share my version of a drink recipe that was served by Stateside called a Pom Collins cocktail – a spin on a Tom Collins with pomegranate juice. Unfortunately this delicious drink will not be served at Flavors of the Avenue … you’ll have to stop by Stateside after to enjoy it!
