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Thursday, December 25, 2014

Coconut Pistachio Crumble Ice Cream

I'm going to keep this short and sweet because it's unlikely anyone is really going to take the time to read this today. But, in keeping with Christmas tradition, I couldn't leave you without any gifts. I'm very generous, I know.

Since the likelihood of a white Christmas here in Charleston is worse than, well, a snowball's chance in hell, I thought I would make my own snowballs. My dad used to bring us back those pink Hostess Snoballs every time he came back from a trip. I could barely stomach the things, so I would dutifully swallow them whole, trying to taste as little of those super sweet pink puffs as I could.

Instead, I offer you this ice cream. It's sweet, but not too sweet. It's smooth and creamy and will help you wash down that extra slice of pie (or would be excellent topped with the Bailey's that's been knocking around in your liquor cabinet for years).

Coconut Pistachio Crumble Ice Cream
Makes about 1 quart

For the ice cream:
2 14-ounce cans full-fat coconut milk
8 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch of salt

For the pistachio crumble:
1 1/3 cups pistachios, finely ground
1 cup coconut flour
4 tablespoons coconut oil, melted
4 tablespoons maple syrup

To make the ice cream: In a large bowl, whisk together all ingredients. Pour into an ice cream maker and freeze according to manufacturer's instructions. Once hardened, transfer to a loaf pan or tupperware container and freeze until ready to eat.

To make pistachio crumble: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together pistachios and coconut flour. In a small bowl, whisk together coconut oil and maple syrup. Pour over dry ingredients. Using your fingers, mix together until crumble comes together in pea-sized balls. Pour onto baking pan and bake for 7-10 minutes, until golden and fragrant. Let cool completely. Scatter over ice cream.

More Coconut Recipes
Coconut Angel Food Cake
Creamy Coconut Porridge
Coconut Bread

Monday, November 10, 2014

Pumpkin Manchego Beer Bread

I am in the midst of a very important project. Forget school, forget work. I'm currently fortifying myself for winter.

I, like my furrier friends, am filling my freezer and filling out my waistline in the hopes that I will survive the colder months. Just last night, in fact, my flatmates and I burrowed into the icy depths of our freezer to retrieve a few slices of Pumpkin Manchego Beer Bread I made last week.

The colder it gets, the lazier I get, so having food on hand saves me from ordering takeout every night. It might surprise you, but I don't cook nearly as often as I should. Most of my time in the kitchen is dedicated to boiling the kettle.

While it is probably more prudent to make a big batch of stew or soup that you can pull out in a dire dinnertime situation, might I suggest this quickbread instead? It's great with a pat of salted butter alongside a bowl of chilli or crumbled into a savory bread pudding. Or simply eaten straight out of the pan.

Pumpkin Manchego Beer Bread
Makes one loaf
Adapted from Spoon Fork Bacon

2 1/2 cups self-rising flour
1 1/2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pumpkin puree
1/2 cup salted butter, melted
1 large egg, slightly beaten
8 ounces beer
1 1/2 cups grated Manchego cheese
Pumpkin seeds, for garnish

Preheat oven to 350 degrees. Grease a 9-inch loaf pan and line with parchment paper. In a large bowl, whisk together flour, sugar, and spices. In a small bowl, whisk together pumpkin, butter, and egg. Make a well in dry ingredients and pour in pumpkin mixture and beer. Stir to combine. Fold in grated Manchego, careful not to over-mix. Spread batter into prepared baking pan. Sprinkle pumpkin seeds over top. Bake 1 hour and 15 minutes, until golden and firm to the touch and a knife inserted in the center comes out clean. Let cool slightly on a wire rack. Serve with salted butter.

More Beer Bread
Fruity Walnut Beer Bread
Caramel Apple Beer Bread
Spiced Octoberfest Beer Bread

Monday, September 8, 2014

Almond Pumpkin Muffins

Fall is the favorite season of Basic Bitches across the world. The turn of seasons allows every self-respecting Basic Bitch to proclaim that she "doesn't know why, but something about the autumn leaves makes her want to curl up in a cozy sweater with a good book and a mug of tea." After suffering through the long summer months, it is finally time for her to shed her Nasty Gal crop top and don her favorite 'Lulu' leggings and Uggs.

But lest we forget the most important part of the BBC (the Basic Bitch's Credo, not the British Broadcasting Corporation). The pillar upon which every Vera Bradley-wielding, Fifty Shades of Grey-reading girl has built her altar to Autumn. The Pumpkin Spice Latte.

Once Labor Day has come and gone, the inundation of snapchats, Instagrams, and tweets about their "favorite time of year ;)" begins. And I begin to bundle up. Not to brace myself against the dipping mercury, but rather to drown out all of the basic. I need something to get me through, and these are my answer. These muffins are the Pumpkin Spice Latte of the Basic Bitch's wilder cousin, the Bad Bitch.

Almond Pumpkin Muffins
Makes 12 

1 1/2 cups all-purpose flour
1 1/4 cup caster sugar, plus 2 tablespoons for sprinkling
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 14-ounce can canned pumpkin
1/3 cup coconut oil
2 large eggs, lightly beaten
1/2 teaspoon almond extract
1 teaspoon cinnamon
1/4 cup flaked almonds, toasted

Preheat oven to 350. Line a 12-inch muffin pan with paper muffin cups. In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, whisk together canned pumpkin, coconut oil, eggs, and almond extract. Gently fold in dry ingredients until just incorporated. Divide evenly between muffin cups. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Sprinkle over top of batter. Sprinkle flaked almonds on top. Bake for 30 minutes, until fragrant and a knife inserted in the center comes out clean.

More Pumpkin Recipes