Barefeet In The Kitchen

Tuesday, June 18, 2013

Breville® Smart Scoop™ Ice Cream Compressor GIVEAWAY

To say that I'm excited about this giveaway doesn't even come close to expressing the level of excitement I'm sharing with you today. A couple weeks ago, I came home to a surprise delivery on my doorstep. The fabulous people at Sur La Table had shipped me a brand new Breville® Smart Scoop™ Ice Cream Compressor! Sur La Table has been my favorite kitchen store for over ten years now and just seeing their package sitting on my porch was enough to make me grin.

Six Threes Ice Cream

It's an ICE CREAM fest all week long here at Barefeet In The Kitchen! Don't miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table!
Click here to enter the giveaway!

Bright, citrus ice cream with just a hint of banana, this is the ultimate creamy cold treat on a hot summer day. This is the ice cream that I remember from summers spent at my grandparent's house. The original recipe makes a huge amount, far too big for the average ice cream machine today.

Six Threes Ice Cream is such an easy recipe to remember; once you make it a couple times, it will be in your memory forever. (3) bananas, (3) oranges, (3) lemons, (3) cups of cream, (3) cups of milk, (3) cups of sugar = Six Threes. Easy as can be! I've adapted my grandmother's recipe for a basic 1.5 quart ice cream maker and added the pinch of salt and the vanilla that it seems I just can't skip. We all LOVE this ice cream.

Six Threes Ice Cream
Yield: (8) 1/2 cup servings

1 banana, mashed
juice of 1 orange
juice of 1 lemon
1 cup sugar
1/8 teaspoon fine sea salt
seeds from 1 vanilla bean, scraped or 1 teaspoon vanilla extract
1 cup heavy cream
1 cup milk

Stir together the fruit, the sugar, salt and vanilla until combined. Stir in the milk and cream and pour into your ice cream maker. Freeze according to manufacturer's directions. Serve immediately for soft serve ice cream or transfer to a freezer safe container and freeze for 2-3 hours prior to serving. Enjoy!

A while back, I read about the Food Blogger Prop Swap. That sounded like way too much fun to miss! I absolutely love getting surprises in the mail. I sent a box of props off to another food blogger and eagerly awaited my own. You can only imagine my grin when I saw Faith's return address on the box I received. If you are familiar with her blog, An Edible Mosaic, you already know that she is an amazing photographer. I could hardly wait to see what she sent!

I loved every single thing in the box, but those spoons in the ice cream photo actually made me squeal. They inspired me to think outside my normal mode of just snapping a picture minutes before we sit down to eat. I had fun setting up the shot and playing with the staging a bit more this time. The Prop Swap is hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com

Click here for printable recipe

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ONE YEAR AGO TODAY: Strawberry Rhubarb Brown Sugar Crunch
TWO YEARS AGO TODAY: Homemade Vanilla Ice Cream

Friday, June 14, 2013

Chocolate Chip Macadamia Nut Banana Bread or Muffins ~ Gluten Free or Not

This banana bread is light and fluffy and full of chocolate chips and macadamia nuts. My family went a little bit crazy over these muffins the morning that I made them. We ate them for breakfast and again for dessert that same night. I moved quickly at that point and stored the remaining few muffins in the freezer, so that we could enjoy them another day!

I've been working on a handful of GF muffin recipes off and on over the last few months. For whatever reasons, gluten free muffins that don't taste gluten free turned out to be much more difficult than I anticipated. I am thrilled to finally have a reliable base for so many great recipes.

For as long as I can remember, I've been the chief baker for my family's get-togethers. In the past, I would bake dozens of muffins each year and pack them for our family's annual camping trip. 30+ people can eat a LOT of baked goods over a four day weekend! I'm so happy to be taking gluten free versions this year that are every bit as tasty as their gluten filled counterparts.

Chocolate Chip Macadamia Nut Banana Bread ~ Gluten Free or Not
Yield: 15 muffins or 6 mini loaves

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 teaspoon baking soda
1 teaspoon kosher salt
3 small very ripe bananas, about 1 cup mashed
1/2 cup sour cream
2/3 cup semi-sweet chocolate chips, reserve a couple tablespoons for topping
2/3 cup chopped macadamia nuts, reserve a couple tablespoons for topping
* if you are not in need of a gluten-free recipe, simple substitute 1 1/2 cups AP flour for the items marked with an *

Preheat the oven to 350 degrees. Grease the muffins tins or loaf pans with butter. Combine the butter and sugars in a bowl and beat until smooth. Add the vanilla and eggs and beat again on low speed until creamy. Slowly add the dry ingredients, beating just until combined.

Stir in the bananas and sour cream, then the chocolate chips and nuts. Pour into the prepared pans and top with reserved nuts and chocolate chips. Bake the muffins for 18-20 minutes, mini loaves for approximately 30 minutes, until a toothpick comes out with moist crumbs. Enjoy!