All I have to say about this is OMG YOU GUYS. YOU NEED TO MAKE THIS RIGHT NOW *cough* sorry for yelling. I’m just over the moon with this super easy whipped cream, and I’ve been putting it on everything. We’ve made french toast, pancakes, milkshakes, berries. You get the idea. I mean I didn’t actually make the berries, but I put this all over it.
I really could just take a spoon to this it’s so good. If you’ve never made your own whipped cream, you need to start. It’s life changing. You’ll thank me. I thanked myself. One word of advice, don’t do this by hand. It’s way to tiring. I used my Kitchenaid stand mixer with the whisk attachment, but you should be able to use a hand mixer as well. My fist attempt was with a hand whisk, and while I think I gained some muscle in one arm, it didn’t thicken at all.
Now that spring is finally popping it’s head up, I think my new dessert will just be this whipped cream on top of fresh berries. It was a perfect light, sweet, and fresh way to end the evening. I look forward to many more evenings enjoying this whipped cream, and I hope you enjoy it as well.
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While St. Patrick’s Day is no longer here, we’re still sort of continuing the celebration with this matcha cheesecake. You heard right…a green tea flavored cheesecake. This brought me right back to my study abroad days. It was all sorts of perfectness. You need to make this to experience the creaminess and decadence that’s all wrapped up in this cheesecake.
The matcha powder actually helps to tone down the sweetness, so if it’s not really your cup of tea (pun intended) you can leave the powder on the top off and you’ll taste more of the cream cheese flavor. If you like that green tea flavor, by all means then sprinkle it on top! It really helps to bring out the flavor. Just be sure that the green tea you are using is a powder and not leaves! This is important as I don’t believe anyone would really care to eat leaves in their cheesecake. I don’t really know what brand I used as it was in Japanese at my local Asian grocery store, but if you search “matcha” on Amazon, any of the ones that say powder should work just fine.
I used a 6x3 inch springform pan for this, which is perfect for two people. You’ll love this if there are either not many people in your house or you just don’t want/need the leftovers. I mean, who are we kidding? We’d all love the leftovers, but we don’t really NEED them (they’re just a bonus). This makes about 1/3 of the amount as a regular 9 inch recipe. I think I’m going a bit cheesecake crazy…there’s all these other ideas for amazing flavors just floating around in my head. Now that I know cheesecake isn’t as scary as I thought it was, I’m feeling like I can take on anything.
The hardest part is actually being careful to not overbake the cheesecake as this will cause it to crack. It’s very easy to do, so it’s best to stay on the safe side and undercook rather than overcook. Another thing that will lead to cracks is the cooling process. If it cools too fast, it’ll crack. The easiest way to safely cool it is to let it sit in the oven (which will be turned off) with the door ajar, and then wait. And this may test your patience (it certainly did mine) but you’ll need to wait about 3 hours before doing anything with it. Cheesecake is definitely not a bake and serve type of dessert. It needs some time to settle before it can be eaten. I also recommend chilling it in the refrigerator for at least one more hour after it’s cooled in the oven just to make sure everything is set and cooled.Add a comment
Happy St. Patrick’s Day!! I hope you’re having fun (and staying safe!). What should you have to go with that green beer of yours? This awesomely easy Irish soda bread, of course! You should not be scared by this just because it’s called a bread. There’s no yeast, and it’s incredibly easy. In fact, everything is put together in one bowl, and it’s ready in less than an hour.
This bread is perfect for any stews, corned beef and cabbage, or shepherd’s pie you may be enjoying on this fabulously Irish day. It’s a great bread for soaking up all the sauce or gravy, and also pairs well with soups. I surprised myself with a super savory shepherd’s pie the other day, and this bread was the perfect companion with its crumbly dense inside and crunchy crust.
One word of caution is that you do not overwork this bread. It is a fairly dense bread to begin with, but overworking it will cause it to become tough. You want to mix the buttermilk in until just all the flour is moist. I found this bread to be quite sticky, so make sure you keep extra flour out for your hands. You’ll need this when you go to shape the loaf.
If you’re feeling adventurous, you could also add raisins or other nuts and berries to the dough. I might try some in the future, but for now I just wanted to keep things simple. Enjoy this fresh with a hot slice of Kerrygold butter, since there’s just nothing more Irish than that.
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Are you ready to get your Irish on and shake your shamrocks? It’s almost St. Patrick’s day, and I hope you’re as excited as we are about it. Living with an Irishman means that St. Patrick becomes a thing in our house. We have corned beef and cabbage and we have to have something to drink in the house. Well, this amazing milkshake takes care of the latter.
I’d have this even without the excuse of St. Paddy’s day, it’s just that delicious. Forget those other shamrock shakes, this is one you’ll thank me for. The green is from the Crème de Menthe and there is Irish cream to give some depth. I’d recommend getting good quality ice cream for this as it is the main ingredient. We always buy Turkey Hill All Natural from Kroger. It’s got a very creamy texture and the ingredient list is all things I understand. But any vanilla ice cream that you enjoy will work.
We topped this with homemade whipped cream and had a field day! I hope to have the recipe for the whipped cream up sometime soon. It’s definitely a must have from now on. It completes everything! Just like this milkshake perfectly completes the end of the day. Trust me on this one, make this and I know you’ll love it.Add a comment
We’ve finally had the nicest bit of weather that I can remember since before Christmas! It’s been sunny and warm, and I was finally able to go outside with a lighter jacket than normal! I can’t tell you how excited I was to finally go outside with a different jacket. And actually on Sunday, I was able to go out with just a sweatshirt. It was beautiful. It was also an amazing day since I got to spend just about the entire day with my mom! It’s been a while since we’ve been able to get together, and it was a super fun day.
Anyways, I had some homemade applesauce sitting in my fridge and some bananas that needed to be either used or frozen, so of course I had to make some banana bread. It’s a bit difficult adding in applesauce since you have to take something out. I made this at least three times before finding the right balance. The first couple of times it came out heavy and waaaay too moist. We kept trying to put in the oven for longer and longer, and it just never felt cooked. It turns out that I needed to add half applesauce and half oil. This was the key to getting the right consistency.
This bread also has half the amount of sugar that I’ve added to previous banana breads. The first bite does not hit you with sweetness, but it grows on you and I feel that the chips give it a nice balance. I really like eating this as a snack between meals. I would stick to only 1/2 cup of chips as 1 cup is just over kill. If you add that many, it basically become just chocolate with a side of bananas. I hope you enjoy this as much as we did!Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.