The Sweet Details: April 2012

Monday, 30 April 2012

Peach Pineapple Sorbet

This is a yummy sorbet! I loved making this one and changing it as I went to work with what I had in my kitchen. It's super refreshing and great for a night on the deck enjoying the warm weather.

1 cup water
1 1/4 cup sugar
2 cups pineapple (I used caned)
1 1/4 cup peaches (I used caned)
2 tablespoons lemon juice

Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Set aside and let cool.

Place pineapple and peaches in a blender or food processor along with cooled syrup and process until pureed. Add the lemon juice cover and refrigerate until the mixture is thoroughly chilled.

Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20 minutes so it is soft enough to serve.

Adapted from here

Sunday, 29 April 2012

Savory Sunday

Sorry I've been MIA. I've been in Cozumel for the last week. It was really nice to get away, so pretty, and hot the whole time. I couldn't have asked for better weather. I'd never been to the island before so it was great to get to see another beautiful place in the world. Here are a few pictures from my trip.

Now to the food!!

Slow cooker beef and veggies from Rose Bakes

Roast Beef Grilled Cheese from Galley Kitchen

Mongolian Beef from Like Mother, Like Daughter

M&M Cake from Winnish

Peanut Butter Cup Brownie Trifle from LouLou Sucre

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

Friday, 27 April 2012

Coconut Ice Cream

This is a great treat for a hot summer day, or a cold winter one when all you want to be is somewhere warm!

Ingredients
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut
1 cup sugar
1 teaspoon coconut flavoring

Directions
Combine the milk, sugar and, cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream, flaked coconut and, coconut flavoring.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Thursday, 26 April 2012

Health Tip of the Week: Chemicals in Makeup Pt. 2

Mineral oil is used as an emollient to prevent water loss from skin, but can be toxic and actually dries out skin.  

1-Naphthol and 2-Naphthol are coal tar derivatives used as dye intermediates. They can be absorbed through skin and are skin irritants. Oral doses larger than one teaspoon can be fatal.  

Nitrosamines are a class of carcinogenic compounds that can be absorbed through skin. Nitrosamines are by-products created by the chemical reactions of many cosmetic ingredients. However, vitamins C and E act as blocking agents, inhibiting the toxic effects of nitrosamines, and some manufacturers add vitamins C and E to their products for this purpose.  

P-Hydroxybenzoic Acid Benzyl Ester (PHB Esters), are widely used preservatives more commonly known as methyl paraben, propyl paraben, ethyl paraben, and butyl paraben. They are highly toxic, causing skin rashes and can behave as xenoestrogens, raising the risk of breast cancer in women and low sperm count in men.

Petrolatum (petroleum and paraffin jelly) is a type of mineral oil used in baby oil, creams, lipstick, makeup remover, and lip-gloss. This type of waxy mineral oil sits on top of the skin, clogging the pores which leads to blackheads, whiteheads, and eventually, enlarged pores.  

Propylene Glycol is a petroleum derivative found in most forms of makeup and other cosmetics as a humectant (moisture retainer), surfactant (oil emulsifier), and solvent. Its industrial uses include hydraulic brake fluid and antifreeze. Surprisingly, it is an ingredient in many products claiming to be "natural." Because of Propylene Glycol's ability to quickly penetrate skin, the U.S. Environmental Protection Agency (EPA) requires workers to wear protective clothing, gloves, and goggles when working with this toxic chemical. The Material Safety Data Sheets (MSDS) warn against skin contact because of possible brain, liver, and kidney abnormalities. Stick deodorants have concentrations higher than most industrial applications.

Information found at townsendletter.com

Sunday, 22 April 2012

Savory Sunday

Sorry guys, I'm in Mexico right now so Savory Sunday isn't too exciting but I'll be sure to show you pictures when I get back!

Here's how it will work:

Monday, 16 April 2012

Baking My Way: Cranberry Orange Bars

This bar is sort of like apple crumble but with different fruit. I LOVE the base and topping and will use it in my other baking wow was it good! I don't love the tang of cranberry and orange but if you love those two fruits you are going to love this bar! It is wonderful for what it is but they just aren't my favorite fruits. I'm glad I tried it, and it's another recipe done in the book but I think next time I'll make this a blueberry bar instead!

INGREDIENTS

Base & Topping:

2 cups all purpose flour
1 1/2 cups old-fashioned rolled oats
1 cup coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup margarine or butter, softened
1 cup chopped walnuts

Filling:

1 cup orange marmalade
1 (16-oz.) can whole berry cranberry sauce

DIRECTIONS

Heat oven to 350°F. In large bowl, combine flour, oats, coconut, brown sugar, baking soda and cinnamon; mix well. Add margarine; mix until crumbly. Press 3 cups of mixture in bottom of ungreased 15x10x1-inch baking pan to form base. Add walnuts to remaining mixture; reserve for topping.

In small bowl, combine marmalade and cranberry sauce. Spread evenly over base. Sprinkle reserved topping evenly over filling; press lightly.

Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 1 hour or until completely cooled. Cut into bars.

Recipe Source: Pillsbury.com

Sunday, 15 April 2012

Savory Sunday

Chicken Pot Pie Cups

Chicken Tikka Masala

Bird In A Nest Tart

Blueberry Banana Key Lime Muffins

Here's how it will work:

Saturday, 14 April 2012

Veggie Packed Meat Loaf

I know, a lot of you think it's gross (I know I for sure did growing up) but if you're not much for veggies, this is a great way to get them and not even notice!

3/4 cup Oats
1/2 cup Milk

1/2 cup Beef Broth

1 cup Carrots (graded)

1 cup Zucchini (graded)

1/4 cup Celery (graded)
2 1/2 lbs. Ground Beef
1/4 cup Onion (chopped)
1 eggs

Salt

Pepper

1/2 tsp Sage

1/2 tsp Thyme

Mix all the wet ingredients. Add veggies; mix. Add beef; mix well. Press into loaf pans, cover with tin foil and cook at 350 for 45 minutes. Uncover and put back in the oven for 10 minutes to brown.

Enjoy!

Quinoa Meatloaf

Source

This meatloaf is so tasty! It is really moist too and you feel really healthy eating it too which I always love!

For 2 servings:

1 pound minced beef 
2 eggs
1/4 cup of uncooked quinoa 
1 medium onion
3 garlic cloves
2 chilies
1 tablespoon coconut oil or olive oil 
1 teaspoon Thyme 
1 teaspoon Rosemary
1/4 teaspoon black pepper
1 teaspoon salt

Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to a food processor and chop finely. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.

Baking My Way: Almond Anise Biscotti

INGREDIENTS
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
1 tablespoon anise seed
3 eggs
3 cups All Purpose or Unbleached Flour
1 tablespoon baking powder
1/2 cup chopped almonds

DIRECTIONS
Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine until well blended. Add anise seed and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10x1-inchrolls. Place rolls 4 inches apart on greased cookie sheet; flatten each to 2-inch width.

Bake at 350°F. for 20 to 30 minutes or until golden brown. Cool completely; cut diagonally into 1/2-inch slices.

Arrange slices, cut side down, on ungreased cookie sheets. Bake at 350°F. for 6 to 10 minutes or until bottom begins to brown; turn. Bake at 350°F. for an additional 3 to 5 minutes or until browned and crisp. Cool completely. Store in tightly covered container.

Thursday, 12 April 2012

Baking My Way: Treasure Chest Bars

This is an interesting bar. I'm not sure that I like nuts in it. Next time I'll either put pecans or no nuts at all and just up the chocolate. It's still a very good bar. It's light but yet very decadent and rich if that makes sense. The icing is wonderful and I just wanted to sit and eat that on its own.

BARS:
2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 tsp. baking powder
1/2 cup soft butter
Dash of salt
3/4 cup milk
1 tsp. vanilla
2 eggs
3 Hershey bars, cut into pieces (or 1 cup of chocolate chips)
1 cup maraschino cherries, drained, halved
1 cup chopped mixed nuts (pecans are best)

ICING:
1/4 cup butter
2 cup powdered sugar
1/2 tsp. vanilla
2-3 tbsp. milk

In a large bowl, combine all bar ingredients except cherries, chocolate and nuts. Blend until smooth at medium speed, about 2 minutes. By hand, stir in rest of ingredients; spread in greased and floured jelly roll pan, 15"x10". Bake at 350 degrees for 25 to 30 minutes until golden brown.

In a small saucepan, brown butter until golden brown, stirring constantly over medium heat. Remove from heat; stir in powdered sugar and vanilla. Add milk and blend to spreading consistency. Spread over warm bars. Cool completely. Makes 48 bars.

Health Tip of the Week: Chemicals in Makeup pt. 1

Mercury is both a deadly poison and a heavy metal. The skin easily absorbs mercury, and it accumulates in the body.   Mercury exposure may cause allergic reactions, skin irritation, or neurotoxicity problems.

Phenyl mercuric acetate is a highly toxic chemical used as a preservative in eye makeup, even though it does not protect the consumer from bacteria in products that have become contaminated by use.

Bronopol is used in mascara and other cosmetics. A skin irritant, bronopol has caused blindness and death in laboratory animals at concentrations much higher than used in cosmetic products.  

Formaldehyde-releasing ingredients are found in nearly all brands of skin, body, and hair care products, antiperspirants, and nail polishes. Imidazolidinyl urea and DMDM Hydantoin are just two of many preservatives that release formaldehyde, which can irritate the respiratory system, cause asthma, allergies, or skin reactions, even trigger heart palpitations. Formaldehyde exposure can cause joint or chest pain, depression, headaches, fatigue, dizziness, immune dysfunction, and cancer.

Hexamethylenetetramine is a carcinogenic formaldehyde-compound used in lotions and creams, and must carry a warning label if used in concentrations greater than 0.05%. Trade names: Aminoform, Formid, Uritone, and Cystamin.

Lanolin, a fatty secretion from sheep's wool, is found in many cosmetics. Although lanolin is a natural product, it may be contaminated with DDT and other pesticides used on the animals.1 

Information found at townsendletter.com

Tuesday, 10 April 2012

Baking Goal: Red Berry Macaroons

I love macaroons so I decided that I would finally give it a go and try and make some. It seems super complicated but everything is worth a try right? Here's the recipe that I've picked from Tartelette. I'll let you know how it goes!! I think I might have to set an evening aside just for these!

Red Berry Macaroons:

Makes about 15-18 depending on size For the shells:
3 egg whites (about 90 gr)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 Tb powdered red food coloring

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macaroons won't work. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue,with the coloring and give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 300F. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the cream cheese buttercream:
1 1/2 sticks (170 gr) butter at room temperature
4 oz (120gr) cream cheese, softened
3 egg whites
1/2 cup (100gr) sugar
2 Tb water 1 tsp vanilla extract or vanilla paste or 1/2 vanilla bean split open and seeded.

In the bowl of stand mixer, whip the egg whites until they have soft peaks. In the meantime, combine 2 Tb water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, the same way, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean. Keep it to spreadable consistency for the macaroons and refrigerate the leftover for cupcakes or mini toast in the fridge up to 3 days or in the freezer.

For the quick red berry jelly:

1 cup raspberries (250ml)
1 cup redcurrant (250ml)
1/2 cup sugar 1 Tb lemon juice
1 Tb lemon zest
2 tsp powdered gelatin
3 Tb cold water

In a small bowl, sprinkle the gelatin over the water and let it bloom. In a heavy saucepan,combine the berries, sugar, lemon juice and zest. Bring to a boil, reduce the heat and let simmer 10 minutes to let the fruits release their juices. Remove from the heat, add the gelatin and stir until completely melted into the fruits. Pour into a small plastic container line with plastic wrap, let cool to room temperature and refrigerate until set. Can be kept in the fridge for up to 5 days or in the freezer.

To assemble: pipe or spoon a small amount of macaroons on one shell, position some jelly right in the center and top with another shell.

Don't her's look amazing?! That's the goal, I hope mine at least slightly resemble these!

Monday, 9 April 2012

Baking My Way: Old-fashioned Sugar Cookies

(The recipe doesn't call for icing but everything is better with it!)

These cookies are super tasty. They're nice and soft, super buttery and just so, well, like I said, tasty! A must in everybody's master cook book.

Ingredients
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup butter
2 eggs
1 1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract

Directions
Combine first four ingredients; mix well. Using a fork cut in butter until mixture is crumbly. In a small bowl beat eggs. Gradually add sugar, vanilla, and lemon extract to eggs. Beat until light. Add flour mixture. Stir by hand until dough forms.

Refrigerate for an hour

Preheat oven to 375.

Roll out and cut into whatever shapes you want. Place on cookie sheet.

Bake for 6-11 minutes. Immediately remove from cookie sheet.

The icing I used is: