3 Ingredient Homemade Strawberry Ice Cream

• This past weekend, our family went strawberry picking at a local farm here in Barrie.  Needless to say, we arrived home with strawberries galore; some for snacking on throughout the week, and others destined for the freezer,  for future use in smoothies, jam, or pie baking!  I remembered that I had an easy recipe for strawberry ice cream in a magazine somewhere at home. Well, I found it and decided to give it a go.  You can find the original recipe online here: strawberry ice cream  This was my first attempt at making ice cream and you won't believe how simple it is to make.  All you need are three ingredients - strawberries, heavy cream, and sweetened condensed milk. And you don't need an ice cream maker, either! 
• I've had quite a few people request the recipe since seeing my story on Instagram yesterday, so I thought I'd share it here with you today.  
• I doubled the original recipe to serve the four of us here at home.  You can easily half the recipe, if you prefer.

• Ingredients:

• 450 g strawberries (rinsed, hulled, and chopped finely)
• 2 cups heavy whipping cream (35%)
• 1 300-ml can sweetened condensed milk

• Directions:

• Boil strawberries in a medium saucepan (do not add water) over high heat until they are mushy and all the liquid has evaporated, approximately 10 minutes. Strawberries should measure 2/3 cup after boiling.  Chill completely in the refrigerator. Add cooled strawberry mixture to sweetened condensed milk in a bowl and stir until well blended.  Set aside. 

• Beat cold cream in a medium bowl using an electric mixer on medium speed, until soft peaks form. Reduce speed to low and beat in sweetened condensed milk/strawberry mixture until just combined.  Mixture should be smooth and fluffy. 

• Pour mixture into a resealable container.  Freeze until firm, preferably overnight.  If you divide the mixture into two containers, it will freeze in less time.  Enjoy! 

After sitting for 8 hours in the freezer yesterday, the ice cream still wasn't as firm as I would like, so I left it in the freezer overnight.  It was the perfect consistency when I checked this morning.  Patience is key!  Although, my husband was perfectly happy to devour soft and melty strawberry ice cream after our dinner last night.  Ah-ha-ha!

You will not be disappointed with this recipe. This ice cream turned out incredibly creamy and berry delicious.  It's a keeper!  I hope you will enjoy adding it to your recipe box, as well!  

Quick and Easy Cornbread

I am always on the lookout for food and baking inspiration, so last week I came across a recipe in an old Better Homes and Gardens publication that intrigued me.  The recipe was for cast-iron skillet cornbread.  I had never made cornbread before.  The ingredients were really basic and the method so simple, I decided to give it a go, and I'm so glad I did!  Who would have thought that homemade cornbread could be this simple!  I feel like I have to tell the world now and want to share this terrific recipe with you. The good news is that you don't necessarily need a cast-iron skillet.  I actually baked the cornbread twice this past week - the first time, in a cast-iron skillet and the second time, in a 10 inch pie dish. To be honest, I preferred the cornbread baked in the pie dish!  

 

Ingredients 

2 1/4 cups cornmeal 

2 cups buttermilk

1/4 cup of butter, cut into small pieces

1/4 cup vegetable oil

2 eggs, lightly beaten

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt  *if you use salted butter, omit the salt

Directions

• Preheat oven to 400 degrees F. Place a 10 inch round pie pan or cast iron skillet in the oven for a few minutes to heat through.  Meanwhile, whisk together the cornmeal and buttermilk in a medium bowl. Set aside.
• Add butter and oil to the hot pan and brush the interior with it.  Now pour the butter mixture into the cornmeal mixture in the medium bowl.
• Add beaten eggs, baking powder, baking soda, and salt.  Mix with a wooden spoon until well combined. Pour the batter into the hot pan.  
• Bake for approximately 15-25 minutes, depending on the type of pan you are using.  A cast iron skillet will bake quicker than a pie pan will.  To check that it's cooked through, insert a wooden toothpick in the center.  If it comes out clean, then the cornbread is done!  Allow to cool for several minutes before slicing.  Can be served warm or cold, but warm tastes best, slathered in butter, of course! 

Here's a slice of the cornbread I made using my ceramic pie dish.  I served it with chili just the other night.

Leftovers can be sliced and wrapped in plastic wrap to maintain freshness and can stay out for a couple of days this way.  You can reheat each individual slice in the microwave or oven as needed.

I am actually going to be baking another one of these this weekend to take to my parents' house for our annual Thanksgiving dinner.  I look forward to gathering with my family and enjoying some delicious food, especially my mom's turkey and stuffing!   

Happy Thanksgiving to all my Canadian friends (near and far) celebrating the holiday this weekend.  Much love and blessings. xoxo  

Easy Recipe for Low-Carb, Diabetic-Friendly Coconut Clusters

Yesterday evening, I found myself baking a diabetic-friendly dessert for the very first time in my life.  In the past couple of years, I've learned of several family members and friends who have been diagnosed with type 2 diabetes and others who are trying to control their blood sugar levels for various reasons.  The incidence of diabetes is increasing and society as a whole is becoming more and more aware of the dangers of sugar to our bodies.  

Those of you who know me, know that I love to cook and bake.  I enjoy making dessert to take to dinner parties and such, but increasingly, I have found that not everyone has the luxury to indulge in these sweets. Yesterday, I was invited to my in-laws' house for dinner. I wanted to bring a dessert that could gratify everyone.  It always breaks my heart when I see one or two people unable to enjoy a treat.

I found a wonderful low-carb, diabetic friendly recipe that truly surprised my taste buds.  The recipe is from one of my cookbooks, "The Low-Carb Gourmet", written by Karen Barnaby.  The ingredients are things I usually have around the house and the recipe is so easy, anyone can make it.  The best part is that the coconut clusters were enjoyed by all, not just those watching their blood sugar.  Oh, and the aroma they leave in the house is heavenly.  

Some of my friends have requested the recipe, so I am sharing it with you, precisely as written on page 162 of Karen Barnaby's book...

Cream Cheese, Coconut,  and Lemon Mounds

Makes 20 mounds

90 g (3 oz) unsweetened desiccated coconut

2 tbsp Splenda

120 ml (4 fl oz) whipping cream

1/2 tsp pure vanilla extract

60 g (2 oz) cream cheese, at room temperature

1 large egg

1/2 tsp finely grated lemon rind

In a medium bowl, mix the coconut, sweetener, cream and vanilla.  Let stand for 1 hour.

Preheat the oven to 180 degrees C/ 350 degrees F / gas 4.  Line a baking sheet with parchment paper.

Stir the cream cheese into the coconut mixture until blended.  Add the egg and mix well.  Stir in the lemon rind.

Drop by level tablespoons (making macaroon-shaped mounds), 5 cm (2 in) apart, on the prepared baking sheet.  Bake for about 15 minutes, until the tops are lightly speckled with brown.

Per mound.  Carbohydrates: 0.7 g;  Protein: 0.8 g;  Fat: 5.4 g;  Calories/kJ: 54/226

And voila!  The coconut clusters are melt-in-your-mouth delicious!  I promise!  The best way I can describe their taste and texture is a cross between a macaroon and cheesecake.  Keep in mind that they do need to be refrigerated or frozen overnight to prevent spoiling (because of the cream cheese).  That is if they last that long!  Hope you enjoy!