3 Ingredient Cold Brew Coffee Ice Cream

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We LOVE ice cream in the summer and remember our Mom making ice cream from scratch while we were growing up. Ice cream always tastes better when it is homemade and not from the store! 

We also love iced coffee, so when we discovered Jittery John's in our local Safeway, we were hooked! This is by far, the EASIEST ice cream recipe we have seen and it results in creamy, delicious, rich coffee ice cream that even rivals Häagen-Dazs! If you can't get Jittery John's (sold in local grocery stores and Target stores across the West Coast [search here]) you can use another strong cold brew coffee. 

xxx Ivy & Eve

Makes about 2 pints.

Requires an ice cream maker. We use the Cuisinart Ice Cream Maker with Extra Freezer Bowl (only $69.95!)

Ingredients:

  • 2 cups heavy cream
  • 1 (12 oz) can sweetened condensed milk
  • 1/2 cup Jittery John's Cold Brew Concentrate - New Orleans Style

Directions:

  1. Combine all ingredients in a large bowl.
  2. Pour 1/2 into the ice cream maker (your ice cream maker may be able to fit more. Ours only fit 1/2 of this recipe). 
  3. Make ice cream according to machine. Ours took about 20 minutes to become soft-serve consistency. 
  4. Pour into a freezer proof container. We use Tovolo ice cream containers.
  5. Freeze completely (at least 3 hours.)
  6. Repeat steps 1-5, adding the second batch to the ice cream container. 
  7. Take out of the freezer 10-15 minutes before serving. 
  8. Scoop into coffee cups, bowls, or cones with an ice cream scoop. 
  9. Enjoy!
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Summer Spiced Iced Coffee with Jittery John's

Like many people, we love coffee...maybe too much...

While we enjoy a steaming hot cup of coffee most of the year, when the summer sun starts to shine, we love to celebrate with tall glasses of iced coffee! Adding orange slices to coffee may seem odd, but it adds a delicious and slightly sweet and summery taste. To us, this recipe is pretty much summer in a glass. You can customize it with sweetener and/or creamer -  Eve likes it black with just 1/2 tsp of agave to ever so slightly sweeten, while Ivy like hers with cream or coconut milk and 1 tbsp. of agave for a real treat.

We recently found Jittery John's in our local Target and LOVE their deliciously smooth cold brew coffee range. And we also love their cute packaging! You can find JJ's at many Target locations in Northern California, Washington, Oregon, Idaho, and Montana and in other retailers nationwide. Click here to find your closest retailer!

xxx Ivy & Eve

PS: Be sure to enter our Instagram Jittery John's Giveaway ending May 20th to receive $25 to Target and two free bottles of Jittery John's -ENTER HERE!

Serves 1

Ingredients

  • 1 flask Jittery John's Cold Brew Espresso Blend

  • 1/8 tsp. cinnamon

  • 2-3 orange slices

  • 1/2tsp. -1 tbsp. agave syrup (or simple syrup)

  • Ice

  • Cream, milk, or other milk substitutes (optional)

  • Cocktail shaker (or something with a lid to shake the ingredients in like a mason jar)

Directions

  1. Add Jittery John's cold brew, cinnamon, orange slices, sweetener (optional), and ice into a cocktail shaker or the like. 
  2. Shake away!
  3. Pour into a tall glass with ice
  4. Add a bit of creamer (optional)
  5. Garnish with an orange slice, add a straw, sit back, sip, and relax!!!

 

The Perfect Cream Tea (Clotted Cream & Scone Recipe)

There are few things in this world Ivy loves more than a good cream tea. She even has a framed print on her wall (see below) that says, "I love you more than cream tea and scones"...and most days she doesn't know if that's a true statement! Can she truly love anything more than cream tea and scones?

Cream tea is really simple. Cream tea consists of clotted cream, scones, a bit of jam, and hot tea. Both the scones and the clotted cream take relatively no effort (but they do require a bit of planning). It's the perfect way to enjoy your tea-time without the expense and overindulgence of traditional afternoon tea. We really enjoy ordering cream tea when we visit England.

For quite some years, we went about life here in the U.S. without cream tea and only survived by planning our future visits to England. But times changed, and our hunger for cream tea went savage. We needed cream tea and we needed it NOW! So we decided to try and make it ourselves. Now that we have learned how to make cream tea we don't know why we went so many years without!

Clotted Cream

Ingredients:

  • 1-quart heavy whipping cream (not ultrapasteurized, but it can be pasteurized)
  • A low baking dish (best to be long and wide so the cream is about an 1 1/2 thick when poured in)

Directions:

Clotted cream is crazy simple. All you have to do is turn your oven to the lowest setting we set ours to 150F. Then you pour the cream into the baking dish and put it in the oven for 12 hours (we put ours in at night so in the morning we can take it out). After 12 hours remove the dish from the oven and let it cool. Cover with plastic wrap and place in refrigerator. We leave ours in the pan until the following morning when we plan to have our cream tea. When you are ready to serve, skim the thick creamy top off of the watery bottom (looks like skim milk) and place the clotted cream in a bowl or jar. This only keeps for a few days so eat up! Keep refrigerated. 

Vanilla Bean Scones

Ingredients:

  • 2 1/2 cups self-rising flour
  • 1 tbsp caster sugar
  • 1-ounce butter, chopped
  • 3/4 cup milk
  • 1/2 cup water
  • 1 vanilla bean (optional)

Directions:

  1. Preheat oven to 425F. 
  2. Combine flour and sugar in a bowl. Using your fingers rub in butter until it is lightly mixed.
  3.  In a separate bowl add milk and water and scrape vanilla bean seeds into the mixture. Discard the bean shell. Add milk mixture to flour mixture.
  4. Using a butter knife, mix to create a soft, sticky dough. Flour surface and knead dough until smooth.
  5. Roll out gently to 1 1/2 inch thick. Cut out circles with cookie cutter or the top of a plastic cup.
  6. Place on ungreased baking sheet. Lightly brush milk on the tops of the scones and sprinkle with sugar. 
  7. Bake for 12-15 minutes, or until tops of scones start to turn golden.
  8. Serve scones with clotted cream, jam, and a pot of tea.

Enjoy!

xxx Ivy & Eve

                              hopskipjumppaper.com 

                              hopskipjumppaper.com 

Tasty Coconut Clusters

We have been in the mood for coconut. What better way to eat coconut than in a yummy cookie?! We found some recipes for coconut "almond joy" cookies and loved the idea of a coconut cookie that is chewy but also crunchy and packed with flavor. After looking at about 100 different recipes, we created our recipe. The main difference from those we found is that we toast our almonds for extra toasty flavor and add fancy sea salt to the "dough" and to the top of the cookies. These have already become a huge hit with our family and friends.

Warning: These are addictive.

Enjoy! 

xxx Ivy & Eve

Makes approximately 20 cookies. 

Ingredients

  • 1 1/2 cup unsweetened shredded coconut
  • 1 cup dark chocolate chips (or whatever kind of chocolate chips you have)
  • 1/2 cup sliced almonds, toasted
  • 1 cup sweetened condensed milk
  • 1/2 tsp sea salt (the fancier the better) plus more for sprinkling on top

Directions

  1. Preheat the oven to 325 degrees F.
  2. Line 2 cookie sheets with parchment paper.
  3. Toast the sliced almonds in a small skillet until lightly golden. Let cool.  
  4. Mix all ingredients in a large bowl.
  5. Scoop large spoonfuls onto the parchment paper.
  6. Slightly pat the mounds down.
  7. Sprinkle with quality sea salt.
  8. Bake for 15-20 minutes. Until the cookies are golden around the edges.
  9. Let cool and enjoy!

AQUIEM: Coffee Brewed Right

We love coffee as much as the next person, and enjoy every sip of our morning cup of joe. For years, we have been using Nespresso coffee and their machines and love the simplicity of getting a great cup with little effort. Nespresso's coffee beans are great quality so when we recently discovered AQUIEM we were interested in testing it out with our machine.

AQUIEM sells boxed water to use when making coffee. Their water is purified specifically to include the minerals that enhance flavor and exclude all the bad stuff - like chlorine, zinc, copper, and acids you find in regular tap water. This water is meant to enhance coffee's taste and aroma. Hmmm... It sounded sort of ridiculous when we first read about it, how different can your coffee taste just by changing what water you use to brew it?! 

After testing AQUIEM though, we changed our minds. We decided to test it with both a drip coffee method and our Nespresso machine to see how different they tasted. We felt like we were back in high school working on our science project!

 Hypothesis: There would be no taste difference.

Method: Follow every instruction given to us by AQUIEM, while also measuring and cleaning everything precisely. Like many science projects our hypothesis was proven wrong.

Conclusion: We did taste a difference, enough to say the coffee tasted better with the AQUIEM water than when brewed with the tap water. The AQUIEM water made the coffee have less of a mineral taste and created a smoother finish.

We would definitely recommend this product to coffee connoisseurs or anyone who enjoys a perfect cup of coffee!

Happy Brewing!

xxx Ivy & Eve

Thank you AQUIEM for providing the products for this post.

Goat Cheese and Yam Wontons

These little bundles of joy are perfect for making with friends and family. They are pretty simple to make, and fun to fill. You can make the filling ahead of time and have everyone pitch in to fill the wonton wrappers. These are a perfect and tasty vegetarian appetizer. We will surely be serving them at our next get together!

xxx Ivy & Eve

Makes around 30 wontons and dipping sauce.

Ingredients

  • 1 large yam
  • 2/3 cup goat cheese
  • Wonton wrappers
  • Vegetable oil
  • Salt & pepper
  • 1/2 cup fresh squeezed orange juice (or fresh store bought)
  • 2 tsp grated ginger
  • 1 heaping tsp honey

Directions

  1. Prick the yam all over with a fork, and microwave on a plate for 7-10 minutes, or until soft. Set aside and let cool a bit. 
  2. In a small bowl, mix the fresh squeezed orange juice (we juiced our own), ginger, and honey in a small bowl. Set aside until ready to serve.
  3. Scoop the cooked yam into a large bowl and discard the skin. Mash the yam until smooth. 
  4. Add the 1/2 of the goat cheese to the bowl, season with salt and pepper, and mix until smooth.
  5. Add the other 1/2 of the goat cheese and mix lightly. You want some goat cheese chunks in the mix.
  6. Fill each square wonton wrapper with 1 tsp of the mix to the center of the wrapper. 
  7. Lightly wet the edges of the wrapper with water (using your finger) and fold diagonally.
  8. Gently squeeze the air out of the pocket and seal the edges. 
  9. Heat about 1 inch of vegetable oil in a pan on the stove.
  10. Once hot, drop 1 filled wonton into the oil. Flip once after about 5 seconds and take the wonton out once the edges of the wrapper begin to brown. Place on a paper towel. The wonton will continue to brown after you take it out of the oil. 
  11. Repeat until all of the wontons are fried. 
  12. Serve on a large plate with the orange ginger honey dipping sauce.
  13. Enjoy!

Homemade Scottish Cream

It's the time of year when even your coffee needs a pick me up. On Eve's last adventure to Scotland, she discovered Arran Gold Scottish cream liquor. This liquid gold was like Bailey's but thicker, fresher tasting, and not so sickly sweet. We decided to try making some homemade Scottish cream since we can't find it in the states. It is essentially the same thing as Irish cream (AKA Baileys) but with Scottish whisky instead of Irish made whisky. You can change up the ratios to suit your tastes. We likes ours creamy, boozy, and not too sweet. Best of all, it only takes 5 minutes to make! This makes a perfect holiday party gift - or - great with with coffee anytime!

xxx Ivy & Eve

Ingredients:

  • 1 cup Heavy whipping cream
  • 1 can sweetened condensed milk (14 oz.)
  • 1 cup Scotch whisky (any whisky will work we used Glenmorangie 10 year for its rich and smooth flavor)
  • 1 tsp Special Dark Hershey's Cocoa Powder (or any unsweetened cocoa powder)
  • 1 tsp Vanilla Extract

Directions:

  1. In a large bowl, add the cocoa powder. Slowly whisk in a few tablespoons of cream, forming a paste.  Then, slowly incorporate the rest of the cream making sure no clumps form. 
  2. Whisk in the sweetened condensed milk, then the Whisky, and vanilla extract. 
  3. Add more cream or whisky depending on your tastes, a tablespoon at a time. 
  4. Pour into jars or bottles. (we used these cute milk bottles from Target!)
  5. Serve on ice or add to coffee.
  6. Enjoy!

Sugar Dusted Cranberries

We love gifts, and we love giving gifts to people, so each Holiday season we like to give a little something to everyone we know. Since gifting can get expensive we often make our gifts. This year we are handing out candied nuts, christmas cookies, and these delicious sugar dusted cranberries. These are the perfect gift to give party hosts, coworkers, and friends. This recipe is simple, delicious, and we love how the cranberries look like they have been dusted by snow! We usually wrap them up in a cute jar and hand them out, but they are also perfect for garnish on cocktails (cocktail recipe coming later this week).

xxx Ivy & Eve 

Ingredients:

  • 1 bag of cranberries 12 oz
  • 4 cup granulated sugar (may use less)
  • 1 cup water

Directions:

  1. Combine sugar and water in saucepan. Heat up until the sugar is fully dissolved creating a simple syrup. Remove from heat. Make sure the mixture is not boiling or it can cause cranberries split or pop in the next step.
  2. Transfer simple syrup into large bowl
  3. Pour cranberries into simple syrup, mixing to coat each berry.
  4. Let mixture sit in refrigerator over night (if you are short on time a few hours will work).
  5. Remove mixture from refrigerator. Separate syrup from cranberries (keep the syrup to use for cocktails!).
  6. Pour some sugar into a small bowl and spoon out cranberries onto the sugar.
  7. Roll cranberries in sugar till they are fully coated with sugar. Add sugar to bowl as needed.
  8. Set on baking rack to dry. (1-2 hours)

Enjoy!

Icebox Pumpkin Pie

As much as we love autumn, for us Californians, the weather that goes along with it really doesn't begin until pretty late in the season. The Central Coast still enjoys weekends by the pool and the warm sunshine until late October. We wanted to make a pumpkin pie two weekends ago but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest.

We are sure this recipe is soon to be a new favorite!

xxx Ivy & Eve

 

Makes one pie with 12 small slices.

Ingredients:

  • 1 box Cinnamon Toast Crunch

  • 8 tablespoons melted butter

  • 2 cups heavy cream

  • 1/4 cup powdered sugar

  • One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

  • 8 oz. cream cheese, softened

  • 3/4 cup canned pumpkin

  • 1 1/2 tsp pumpkin pie spice

Directions:

  1. Preheat the oven to 400 degrees. 

  2. Melt the butter in a small bowl.

  3. Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

  4. Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

  5. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

  6.  Whip the heavy cream in a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

  7. Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream. 

  8. Pour the mix into the chilled pie crust and smooth with a spatula.

  9. Lightly crush 1/2 cup of Cinnamon Toast Crunch in a ziplock baggie and sprinkle on the edges of the pie filling.

  10.  Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.

  11. Slice and serve! 

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Pumpkin Palooza at Trader Joe's

Pumpkin season is in full swing and nobody does it better than Trader Joe's. They have a whole section including over 60 different items made with pumpkin. They call this area "Pumpkin Palooza"! We decided to go to our local Trader Joe's market and try out as many pumpkin goodies as we could. Here's only a fraction of what they carry. Hurry to your local store to test them out yourself!

xxx Ivy & Eve

Not technically pumpkin but SO delicious!

Not technically pumpkin but SO delicious!

Pumpkin Pie Spiced Pork Tenderloin with Roasted Autumn Veg

Growing up, we had dinner as a family every week night. We helped cook sometimes, and learned a lot of great recipes and techniques. Now we are older, we understand the importance of eating a full meal each night. Not only is cooking a great way to wind down from a busy day, but having a full balanced meal helps keep us away from over snacking and eating delicious but super unhealthy things (like a bag of chips or a pint of ice cream). 

This is why we created a recipe that is healthy, tasty, and super quick and easy! This one-pan recipe has all our favorite fall flavors and seasonal vegetables. Pork tenderloin is also one of the easiest meats to cook. Adding it on top of some simple roasted veg makes this one of the simplest recipes we've made! We are sure this will become a fall staple of yours. We serve it with a simple salad with our favorite balsamic dijon salad dressing. 

This one-pan recipe pairs perfectly with Louis Jadot Pinot Noir. This Pinot Noir comes from the Burgundy appellation of France and has notes of cherry, plums, and a hint of earthiness. We think it goes perfectly with the earthy roasted veg and the slight sweetness of the pumpkin pie spice rub. 

xxx Ivy & Eve

Serves 4

Pair with Louis Jadot Pinot Noir

Ingredients

  • 1 1/2 pound pork tenderloin
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 red potatoes
  • 2 sweet potatoes
  • 1 bulb fennel, sliced
  • 2 pears
  • 1 onion
  • 1/4 cup plus 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tbsp honey
  • 1 bag of Arugula
  • Salt and pepper

Directions

  1. Preheat the oven to 400F
  2. Rinse and dry the pork tenderloin.
  3. Combine the spices in a small bowl and rub onto the pork tenderloin.
  4. Peel and cube the potatoes and sweet potatoes.
  5. Slice the onion and fennel bulb.
  6. Core and slice the pears.
  7. Toss the vegetables with tbsp olive oil and season with salt and pepper.
  8. Roast the vegetables in a large roasting pan for 30 minutes.
  9. Rub the pork tenderloin with 1 tbsp olive oil and place on top of the vegetables.
  10. Turn the oven up to 425F and roast for 30 minutes or until the internal temperature reads 160F on a meat thermometer.
  11. Let the pork rest for 3 minuted before slicing.
  12. Combine all the olive oil, balsamic, mustard, and honey and whisk.
  13. Season with salt and pepper.
  14. Drizzle over a large bowl of arugula and toss.
  15. Plate the pork, veg, and salad and enjoy with a glass (or two) of Louis Jadot Pinot Noir!

Autumn Harvest Pizza

This autumn, we are taking full advantage of all the delicious produce we can find at our local farmers market. This pizza combines the warm comfort of pureed butternut squash, creaminess of cheese, the saltiness of prosciutto, sweetness of fresh pears, and for a bit of added freshness, it is topped with arugula and pomegranate seeds. The crust has the added subtleness of sage, which goes perfectly with the autumn flavors.

Normally we would pair pizza with red wine, but since this pizza has no tomato sauce and lots of creamy cheese, white wine is the way to go! We paired this tasty pizza with Louis Jadot Pouilly-Fuissé. Pouilly-Fuissé is a vineyard appellation in southern Burgundy that produces mainly white wines. This wine is made from chardonnay grapes, and has delicious notes of citrus, peach, and crips apple. The subtle oak really rounds out this white wine making it very versatile. We would also pair it with chicken, fish, and creamy cheeses.

xxx Ivy & Eve

Pizza Dough

  • 4 cups flour
  • 2 tsp salt
  • 2 tsp dried crushed sage
  • 1/8th tsp pepper
  • 1 2/3 cups warm water
  • 1 packet dry yeast (1/4 oz. or 7 grams)

Toppings

  • Butternut squash
  • Goat cheese
  • Mozzarella, grated
  • Prosciutto, torn into small pieces
  • Pear, thinly sliced
  • Pomegranate seeds
  • Arugula

Directions

  1. Dissolve the yeast in the warm water.
  2. Combine all dry ingredients in a large bowl or mixer and make a well in the center.
  3. Add the yeast and water and mix well.
  4. Knead until the dough is silky and elastic (If you have it, use a standing mixer with a dough hook attachment).
  5. Cover the bowl with a tea towel and set in a warm place for 30 minutes to rise.
  6. Divide the dough into 4 balls and place on a large baking sheet lined with parchment. Place the balls 3 inches apart and rub the tops with a little olive oil.
  7. Cover with plastic wrap and refrigerate overnight (if you're in a rush, skip this step and let rise for another hour).
  8. When you are ready to make the pizzas, take out the dough at least 1 hour before baking.
  9. Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 30 minutes at 400F, until tender.
  10. Place the roasted squash in a blender of food processor and puree. Add 1 tbsp of water if the puree is too thick.
  11. Preheat the oven to 500F (525F if your oven gets that hot).
  12. Generously sprinkle pizza sheet or upside down cookie sheet with cornmeal.
  13. Using floured hands, take 1 ball of dough and stretch into an 8-10 inch circle on the cornmeal surface (re-flouring when needed).
  14. Spread the butternut puree on the dough like you would pizza sauce.
  15. Top with grated mozzarella, prosciutto, dollops of goat cheese and pear slices.
  16. Bake for 7-9 minutes until the crust is golden and toppings are melted and bubbling.
  17. Top with 1/2 arugula and 1/4 cup pomegranate seeds.
  18. Repeat with the remaining 3 balls of dough.
  19. Slice and enjoy with a glass of Louis Jadot Pouilly-Fuissé!

Pumpkin Chocolate Chip Cookies

Fall is one of our favorite seasons because we love comfy sweaters, the leaves changing color, and most of all...pumpkin recipes! There are so many different pumpkin recipes we love to make this time of year and we cannot wait to share some with you. Up first is the BEST pumpkin chocolate chip cookies. With the added pumpkin puree they stay more moist then your average chocolate chip cookie. These are seriously delicious and the flavor is exactly of how we imagine autumn to taste. You may want to make 2 batches as they disappear before your eyes!

Warning: We are not responsible for any cookie addictions this post may create!

xxx Ivy & Eve

Ingredients:

  • 15 oz. pumpkin puree
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 tbsp vanilla extract
  • 16 oz. semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 F.
  2. Combine pumpkin, vegetable oil, egg, and sugar in a mixing bowl. In a separate bowl mix together the flour, cinnamon, baking powder, and salt.
  3. Dissolve the baking soda into the milk. Mix this into the bowl of wet ingredients.
  4. Add the dry mixture to the wet mixture.
  5. Add the vanilla and chocolate chips. Mix well.
  6. Drop heaping spoonfuls of the dough onto a cookie sheet lined with parchment paper.
  7. Bake for 8-12 minutes (depending on the size it may be more, we make ours BIG).
  8. Remove from oven, let cool on baking sheet for 3 minutes.
  9. Place on cooling rack.

Enjoy!

Blueberry-Lavender Tart

Between the two of us, Eve has always been the baker. Ivy would always help Eve bake cupcakes and tarts but would never try to make something entirely on her own. However, once Eve was away at college Ivy had no one to bake sweets for her, so she had to take matters into her own hands. Ivy saw a recipe in Martha Stewart Living for mini blueberry-lavender cornmeal tarts. Not only did the photos look delicious, but it combined basically everything she loves...blueberries, lavender, and cream! Ivy decided to try and make the tart in a big tart pan instead of little mini pans to limit her chances of burning them (remember Ivy was not a skilled baker compared to Eve). The tart was pretty simple and it turned out perfect the first time! We recently tried it with gluten free crust to accommodate some of our friends diet restrictions and it tasted great! We have listed both the cornmeal and gluten free crust recipes below. Ever since, this recipe has been one of our go-to tarts to make for summer parties because it is light but still hits the sweet spot. 

xxx Ivy & Eve

Recipe adapted from Martha Stewart Living

Ingredients

Cream:

1 cup heavy whipping cream

1 1/2 to 2 tablespoon culinary lavender (depends on how strong you want the flavor)

1-2 tablespoons of sugar (optional)

Cornmeal Crust:

1 cup all-purpose flour, plus more for dusting

1/4 cup finely ground cornmeal

1 tablespoon plus 1 1/2 teaspoons sugar

1/2 teaspoon coarse salt

1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk

2 tablespoons ice water

Gluten Free Crust:

1 1/2 cups gluten free flour (we suggest Trader Joe's or Bob's Red Mill)

2 tablespoons sugar

1 pinch salt

7 tablespoons cold butter (sliced into pieces)

1-3 tablespoons cold water to bind

Filling:

2 tablespoons sugar

1/4 vanilla bean, seeds scraped

1 to 2 cups fresh wild or regular blueberries or huckleberries

Directions

  1. Cream: Place the cream and lavender in a sauce pan on the stove. Bring just to a boil (as if you were making tea) and remove from heat and cover. Let the cream and lavender "steep" till cool. Once cooled refrigerate.
  2. Two options Cornmeal or Gluten Free Crust
    1. Cornmeal: Combine sugar, cornmeal, flour, and salt in a food processor. Once mixed evenly add butter and pulse till the texture looks like coarse crumbs. Then add the yolk and ice water, pulse again till mixture is dough like. Knead dough until it is smooth. Then shape into a disk and wrap with plastic wrap and refrigerate at least 30 minutes. After 30 minutes or more take dough out and let it warm to room temperature. Roll it out with a little flour to around 1/8 inch thick. Then transfer to tart pan. Pressing dough to the sides and stab the dough with a fork along the bottom. Put back in the refrigerator for another 30 minutes.
    2. Gluten Free: Combine the flour, sugar, salt, and butter in a food processor. Pulse till the texture looks like coarse crumbs. Add a little bit of water while pulsing until the dough combines and looks like pebbles. Then shape into a disk and wrap with plastic wrap and refrigerate at least 30 minutes. Roll it out with a little flour to around 1/8 inch thick. Then transfer to tart pan. Pressing dough to the sides and stab the dough with a fork along the bottom. Put back in the refrigerator for another 30 minutes.
  3. Two options Cornmeal or Gluten Free Crust
    1. Cornmeal: Preheat oven to 350 degrees. Once you have waited 30 minutes, take the tart pan out of the fridge and place tart pan on baking sheet. Bake till golden brown, make sure to watch the bottom of the tart, sometimes it puffs up (press it down if it puffs up). It should bake around 25 minutes. Remove from oven and let cool.
    2. Gluten Free: Preheat the oven to 400 degrees. Once you have waited 30 minutes, take the tart pan out of the fridge and place tart pan on baking sheet. Bake for 20-30 minutes until the edges are starting to golden. Remove from oven and let cool. 
  4. Filling: Wait to do this until right before serving. Remove the cream/lavender from the fridge and use a mesh strainer to separate the lavender from the cream into a mixing bowl. Once sifted you should have lavender infused cream. Add sugar, and vanilla bean seeds to cream. Mix on medium till peaks start to appear. Pour onto cool tart crust, spread evenly. Top with berries and sprinkle a pinch or two dried lavender on top and serve.

Variations: If you choose to use small tart tins, decrease the time for baking the tart shells significantly! They should only take about 10-15 minutes max to bake. Keep an eye on them and never leave the kitchen while baking tart shells. 

Enjoy!

Magically Delicious Pie

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As children, we spent part of our summer vacations on Lake Erie in Ohio visiting our Grandma C and many aunts uncles and cousins. Those weeks were the highlight of summer, spending the hot and humid days swimming in the lake, walking down the street to buy candy at the corner shop, and convincing the adults to drive us to our favorite drive-in restaurant, White Turkey, AT LEAST once a day. Another perk of being at Grandma's was that she always had sugary sweet cereals and treats in her house during our visits. All the cousins would come down stairs each morning and pour a bowl of their favorite cereal and plan the adventures to be had that day. Our personal favorite was a big bowl of Lucky Charms (We affectionately called them Monkey Germs lol). This pie is a frozen take on our beloved cereal. This recipe transports us back to Grandmas house by the lake. We can almost feel the warm breeze drifting off the lakeshore and hear the distant rumble of a coming thunderstorm. 

xxx Ivy & Eve

Adapted from The Slow Roasted Italian.

Makes one pie with 12 small slices.

Ingredients:

  • 1 box Lucky Charms Cereal

  • 8 tablespoons melted butter

  • One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

  • 8 oz. cream cheese, softened

  • 2 cups heavy cream

  • 1/4 cup powdered sugar

Directions:

  1. Preheat the oven to 400 degrees. 

  2. Separate the cereal and the marshmallows into two separate bowls.

  3. Melt the butter in a small bowl.

  4. Add 4 cups of the cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

  5. Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

  6. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

  7.  Whip the heavy cream with a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

  8. Beat the cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Fold in 1/2 of the whipped cream and a 1/2 cup of the Lucky Charms marshmallows. Pour the mix into the chilled pie crust and smooth with a spatula. Pour remaining whipped cream over top and sprinkle the remaining marshmallows around the edge of the pie. Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and let soften for 10 minutes.

  9. Slice and serve! 

Watermelon Lime Basil Popsicles

Midsummer in the Valley brings high temps and if you're lucky, long days spent by the pool. This past weekend was no exception, and we decided to concoct a popsicle recipe for something tasty and refreshing. Watermelon was our choice for the base, light, refreshing, and crisp. We then picked a lime to add some zing, ending with a little basil. Summer fruits are naturally sweet so we didn't use any added sugar making them surprisingly healthy. We used our Zoku Quick Pop Maker which freezes popsicles in as little as 15 minutes! We ended up eating the whole batch before we even thought about cleaning up! We think these little pops turned out perfectly. They are refreshing and ready for a poolside staycation!

xxx Ivy & Eve

 

Makes 6 Zoku quick pops or 6 regular popsicles.

Ingredients:

  • Diced fresh seedless watermelon
  • 1 Lime (juice)
  • 2-3 Basil leaves

Directions:

  1. Dice watermelon into cubes, place in blender. Blend till you make around 2 cups liquid. 
  2. Squeeze 1 lime into watermelon slurry. blend for 30 seconds.
  3. Place 2-3 leaves of basil in blender. (amount depends on preference). Blend till pieces are small but not tiny. (size is also up to preference).
  4. Pour mixture into popsicle molds. We use the Zoku Quick Pop Maker.
  5. If you use the Zoku Quick Pop Maker let freeze according to directions, making 2 batches for a total of 6 pops. 
  6. If you use a regular popsicle mold, place in freezer for a few hours until frozen. 
  7. Serve or Store!

Nectarine and Burrata Salad

Our hometown has amazing farmers markets year round. We try to shop them as often as possible, buying the seasons freshest produce and supporting the small local farmers. This time of year, we see the juicy nectarines and other stone fruits we love in the summertime. Nectarine and burrata salad is one of our favorite summer dishes. You can use white or yellow nectarines, or some of each which is what we like to do! It is great to serve as an appetizer or along side something light like grilled chicken. To make this dish more substantial, you can serve it on a bed of arugula and serve it with fresh baguette. 

xxx Ivy & Eve

Serves 4 as a side dish, 2 as a main.

Ingredients: 

3 large nectarines halved (4 if small), pitted, and sliced into 1/2 inch slices

One burrata cheese ball (we got ours at Whole Foods)

Olive oil for drizzling

1 table spoon of tarragon leaves, stems removed, and roughly chopped

Flaky sea salt

Pepper

Arugula (optional)

Fresh sliced baguette (optional)

Directions:

  1. If using arugula, arrange it on a large platter.
  2. Add the nectarine slices neatly - slightly overlapping the slices in the middle of the platter (or on the arugula)
  3. Slice the burrata in half and then tear the cheese into smaller pieces (it will be messy and gooey) onto the slices of nectarines. YUM!
  4. Sprinkle the tarragon leaves on the top.
  5. Season with salt and pepper.
  6. Drizzle with olive oil. 
  7. Serve with sliced baguette. (optional)
  8. Enjoy!

Father's Day Float!

Just in time for Fathers Day, we decided to share with you one of our new favorite recipes that is "Dad approved". We discovered this tasty delight at one of our favorite local coffee shops, Crema, in Pacific Grove. Ivy was a little wiry of this concoction when Eve ordered it from the menu but after taking a sip herself, Ivy decided it was delicious. We didn't get this recipe from Crema, but it tastes pretty darn close! Their espresso shot was super smooth (which was delicious) whereas our espresso was a bit more intense. It totally depends on your preferences. Its fairly simple to make however we recommend trying it out at Crema yourself first. We made this for our Dad before we left for Europe as an early Fathers Day treat. We think any Dad (or beer lover will love this sweet treat!

xxx Ivy & Eve

Ingredients:

1 bottle Samuel Smith's Organic Chocolate Stout beer- We bought ours at BevMo

Good Chocolate syrup

Shot of espresso- We used our Nespresso machine

Good vanilla ice cream

 

Directions:

  1. (optional) Chill a pint glass in the freezer for several hours 
  2. make the shot of espresso and let cool slightly
  3. Drizzle chocolate syrup on the inside of the glass
  4. Scoop out 2-3 scoops of ice cream into the glass
  5. Add the espresso shot
  6. Top with Chocolate Stout
  7. Enjoy!

Lavender Vanilla Bean Ice Cream

Lavender is one of our favorite flowers. We love the way it looks, we love the way it smells, and we LOVE to eat anything with lavender. As kids, one of our favorite restaurants, Corkscrew Cafe in Carmel Valley, used to serve up the most delicious lavender ice cream for dessert. Eventually, it was taken off the menu (if you hear us, PLEASE bring it back!) but we never forgot the deliciously floral flavor of this dessert. Lavender is in full bloom in Carmel Valley right now, so we were reminded of our long lost favorite dessert and decided to try to make it ourselves! If we do say so, we think this even more delicious than the original. We added vanilla bean to complement the lavender and we think it is just perfect! The ice cream base is adapted from Jeni's Splendid Ice Cream recipe book. Eve went to undergrad in Ohio, where she first tasted flavors like roasted strawberry buttermilk and goat cheese and cherry ice cream. Jeni's ice cream base is unbelievably creamy. You won't be able to eat just one scoop!

xxx Ivy & Eve

We use the Cuisinart Classic Ice Cream Maker for our ice cream adventures. The machine is super easy and there is no need for ice and salt like the old machines!

Ingredients 

Makes about 1 quart

2 cups whole milk

1 tbsp plus 1 tsp cornstarch

3 tbsp cream cheese, softened

1/8 tsp fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tbsp light corn syrup

1/2 vanilla bean

2  heaping tbsp culinary lavender

 

Directions

  1. Combine 1 3/4 cup milk (minus 2 tbsp), 2/3 cup cream, and 2 tbsp lavender, and 1/2 vanilla bean sliced open, into a sauce pan. Bring to a boil over medium-high heat. remove from heat and let the mixture steep until desired flavor. (you can steep the lavender in a cheese cloth or strain after this step if you want a smoother texture, we like the lavender left in)
  2. While waiting mix remaining 2 tablespoons milk with the cornstarch in a small bowl to make a smooth slurry.
  3. Then whisk the cream cheese and salt into the slurry until smooth.
  4. Fill a large bowl with ice water.
  5. Combine the lavender vanilla bean milk mixture with sugar, and corn syrup in a 4-quart saucepan, bring to a boil again for 4 minutes. Remove from the heat and gradually whisk in the cornstarch/cream cheese slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. 
  6. Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  7. Pour the ice cream base into the ice cream machine canister and process according to manufacturer’s directions. 
  8. Pack the ice cream into a storage container. Place the ice cream in the freezer until firm, at least 4 hours.

Bon Appétit!