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Vanilla Almond Steamer

Being lactose intolerant, when I found this recipe on one of my favorite blogs, Joy the Baker, I was so excited! I normally don’t like the taste of almond milk straight from the fridge, but heated up with the added spices….yum! Believe it or not (I can’t even believe I’m saying it!), this might have to replace my morning cup of coffee now and again. That’s a big deal people! It didn’t take long to make at all, and it is the perfect drink for these lingering winter days. I hope you try it out!

Vanilla Almond Steamer

Ingredients

vanilla almond milk (enough to fill your mug)
1/2 teaspoon cardamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 teaspoon vanilla sugar (optional, instead you could use honey)

Heat the milk in a small saucepan over medium-low heat. Once steaming, stir in the remaining ingredients and remove from heat. You could go the extra mile and add some bourbon (at night haha), or serve with a cinnamon stick.

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brown butter ice cream

I have a confession: I have had my ice cream maker that I received as a wedding gift sitting in the cabinet above my fridge ever since we moved in.

It’s terrible, I know….I just never got around to using it. Well, I finally came across a recipe that I just could not pass up. This brown butter ice cream from Always with Butter is so deliciously rich and toffee flavored! Having never made ice cream before, I didn’t mess with the recipe, except to use vanilla extract instead of vanilla paste, since I didn’t have any. Next time, I think I will add in whole pecans towards the end of the churning process. I think the nuttiness of the pecans would go perfectly with the toffee flavor. I hope you get inspired like I was and try this out. I know it’s getting chilly outside and everyone is making warm desserts, but trust me, you want to try this!

Brown Butter Ice Cream

Ingredients

8 tablespoons butter
2 1/2 cups heavy cream
1/2 cup milk (I think any will do, but I used organic whole milk)
6 egg yolks
1 cup brown sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
an ice cream maker

Heat the butter in a skillet until brown bits form on the bottom (it should have a rich, nutty smell). Set aside.

In a saucepan, bring the cream, milk, and vanilla to a simmer. In a mixer, whisk the yolks, brown sugar, and salt until fluffy. Slowly add in the butter. Once combined, gradually and slowly add in the simmering milk mixture. Pour all back back in the saucepan and cook over low heat, until thickened (it should coat the back of your spoon). Pour into a container and chill in the refrigerator until completely cold. Run through your ice cream maker, following the maker’s instructions.

Do any of you have a favorite ice cream recipe you would like to share? I’m always looking for new ideas!


Homemade Vanilla Almond Pancakes

Saturday was a lazy day for us,  and a lazy day calls for an easy-to-make, light-but-yummy supper. Here’s my recipe for fluffy, homemade pancakes. They have a better texture than a pancake mix, and they fluff up a little bit better as well. Keep the temp on medium-low, and be sure to add more oil or butter (whichever you prefer) every time you add more batter to the pan, as they will burn otherwise.

Kat’s Homemade Vanilla Almond Pancakes

1 egg

1 cup all-purpose flour

3/4 cup milk

2 teaspoons almond extract

1 teaspoon vanilla extract

1 tablespoon sugar

2 tablespoons vegetable oil (I prefer using Macadamia nut oil, but I was out)

1 tablespoon baking powder

1/2 teaspoon salt

In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter into a frying pan over medium-low heat (very important!). Flip pancakes when the edges appear cooked and has lots of bubbles around it (about a minute on each side). Serve immediately with your favorite syrup!

Note: you can add any topping you like to the pancakes – chocolate chips, blueberries, blackberries, slivered almonds, etc. Just sprinkle them on top of the pancake batter right after you pour it into the pan.

Let me know how you like them!!


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