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Ever bought a strawberry milkshake? I never have bought or tasted one so I cannot honestly comment on how good or bad it is. My usual milkshake order at fast food joints is coffee or Oreo [if they have it] but I think they should get more creative with offerings like red velvet or apple cinnamon on their exhaustive menu.  This 100% homemade strawberry milkshake, from The Kitchn, was something I thought I should experiment with especially when it claims to be a killer one in both taste and looks. Thick and creamy, with real strawberries blended in for that delicate shade of pink, you will find neither fake colors nor fancy ingredients here. For the strawberry ice cream, I scraped generous scoops of Adelie Sorbet from Intermart into my blender but do try this with Häagen-Dazs Strawberry flavor, if you can find it.

STRAWBERRY MILKSHAKE

Ingredients:

250g fresh strawberries

2 tablespoons white sugar

1 teaspoon vanilla extract

3/4 to 1 cup whole milk

1 tablespoon powdered milk

2 cups strawberry ice cream

Method:

  • Hull the strawberries and slice them. Sprinkle sugar over them and stir in vanilla.
  • Place in the freezer for about an hour. Put two pint glasses in the freezer to chill.

  • When the strawberries have frozen solid, put them in a blender with 3/4 cup milk.
  • Make sure you scrape in all the syrupy juice that has accumulated at the bottom.

  • Blend until strawberries are pulverized. There should be no big chunks left at all.
  • Add the milk powder and blend. This will just add a bit of richness and creaminess.

  • Take blender jar off the motor, add ice cream and stir it into the mixture by hand.
  • Put the jar back on the motor and blend thoroughly. Add more milk, if necessary.

  • Pour the milkshake out into chilled glasses and garnish with fresh strawberries.
  • Slurp immediately! This makes 2 large or 4 small milkshakes (about 32 ounces).

Killer Strawberry Milkshake

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Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

While garam masala is a much used spice blend in most gravies and curries in Indian cuisine, this recipe from My Food Story convincingly adds it to cake batter to give an unusual twist to your classic apple cake. Baked in a pretty Bundt pan, this dense spicy cake is good to serve on a cold winter afternoon and you do not even have to worry about making masala chai to go with it. The browned butter rum sauce is for those who dare to add a bit more sugar and complexity to the winter flavors of this warm and cozy tea time apple bake.

GARAM MASALA APPLE BUNDT CAKE

Ingredients:

For the Apple Bundt Cake

1 cup almond milk

1 teaspoon white vinegar

2 large apples, finely chopped

2 lemons, zested and juiced

2 1/8 cups all purpose flour

2 teaspoons baking powder

1 teaspoon garam masala powder

1/2 teaspoon cinnamon powder

1/4 teaspoon ground ginger

3/4 cup light muscovado sugar

1/2 cup mild vegetable oil

1 teaspoon vanilla extract

For the Brown Butter Sauce

1/4 cup unsalted butter

3/4 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

Method:

  • In a bowl mix together almond milk and vinegar and set aside. Add lemon juice to chopped apples.
  • Grease a 4 cup Bundt cake pan well, making sure to get the crevices. Pre-heat oven to 180 degrees.

  • In a bowl, whisk together flour, baking powder, garam masala, cinnamon, ginger and lemon zest.
  • In another bowl, whisk together almond milk-vinegar mixture, muscovado sugar, oil and vanilla.

  • Pour wet ingredients into the dry ingredients and mix till combined, then fold in chopped apples.
  • Spread the mixture into the greased Bundt cake pan. Bake for 45-50 minutes until golden brown.

  • A skewer inserted in the middle of the cake will come out clean. While cake is baking, make glaze.
  • Heat butter in a pan till it starts foaming and frothing and will start browning. Remove from heat.

  • Whisk in sugar, vanilla and milk till the mixture is smooth. Set aside until the cake finishes baking.
  • Once the cake is baked, invert it onto a plate or baking sheet. Drizzle the glaze over the warm cake.

Garam Masala Apple Cake

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PrerrnaMirchi
Mauritius

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