Raspberry Lemon Muffins

This is my favorite summertime muffin recipe

2 c. Flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

2 eggs

2/3 c. Brown sugar

1 c. Milk

6 T. Butter or margarine, melted

Zest of 1 lemon

1 c. Raspberries

Preheat oven to 425. Spray muffin tin. Whisk eggs, brown sugar, milk, butter, and zest. Add dry ingredients. Gently fold in raspberries. Fill muffin pan. Bake 15-18 minutes. 

Note: if I didn't get much zest from my lemon, I'll squeeze a tiny bit of lemon juice in the batter and add a little extra flour to compensate. 

Pistachio and Walnut Baklava

---This recipe is adapted from Cat Cora's version---

Ingredients for the pastry:

8 ounces finely chopped nuts (I prefer pistachio and walnut, but you can combine your favorite)

2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 cup white sugar

2 cups butter, melted

1 1/2 pkg of frozen phyllo dough, thawed

1/4 cup whole cloves 

In a large bowl, toss together the nuts, cinnamon, ground cloves, and sugar.

Unroll the thawed pastry dough, cover with a slightly damp towel to prevent drying and cracking. Brush a glass casserole dish with some of the melted butter. Lay one sheet of the pastry in the bottom of the butted dish, and then brush the top of the pastry with butter. Repeat until there are 8 sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more sheets of pastry, each brushed with butter. Continue this process until the nut mixture is gone. Complete with another eight layers of pastry, each brushed with butter on top. 

Cut the pastry into strips and then into diamond shapes. Each triangle then is studded with a whole clove (to be removed after baking). Pour remaining butter over entire pan.

Bake at 350 degrees for 1 hour and 15 minutes, or until evenly golden.

While the pastry is baking, make the honey syrup as follows:

Ingredients:

2 cups white sugar

2 1/2 cups water

1 cup honey

1 tsp ground cinnamon

1/4 tsp ground cloves

Combine all ingredients in a saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful because the hot syrup may boil up and splatter. Allow to cool before serving. It gets better the longer it has to sit.

Nutella gelato

This delightful ice cream from Giada De Laurentiis is not low fat, but it sure is tasty!

2 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
4 egg yolks
1/4 cup sugar
1/2 cup Nutella
1/2 tsp vanilla extract

Combine whole milk, heavy whipping cream, and 1/2 cup sugar in a large saucepan over medium heat, stirring until sugar has dissolved (5 minutes).

In a mixing bowl, whip egg yolks and 1/4 cup sugar until thick and pale yellow (4 minutes).

Slowly pour half of the heavy cream mixture into the egg yolks, whisking continuously.  Add the mixture back into the saucepan.  Heat over medium low for 7-10 minutes until mixture is thick enough to coat the back of a wooden spoon.  Remove from heat.  Stir in Nutella and vanilla extract.  Cover the mixture and chill completely before pouring in an ice cream maker (at least a few hours).

Freeze according to the ice cream maker manufacturer's instructions and place in an airtight container to further freeze until ready to serve.

Strawberry Cheesecake Ice Cream

No ice cream maker?  No problem!  This delicious ice-cream is made without one.

8 oz cream cheese, softened
1 can sweetened condensed milk
1/3 cup heavy cream
2 tsp lemon zest
1 1/2 cups strawberries
15 Golden Oreos, Vanilla wafers, or a few graham crackers

Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with mixer on medium speed until well blended.  Set aside.

Put Oreos, vanilla wafers, or graham crackers in large ziplock and break into chunks.  Then dump in the ice cream batter.

Puree or pulse the strawberries until desired consistency.  Then dump in the ice cream batter.  I pureed mine until smooth, but you can certainly leave chunks in it.

Gently stir the filling and crust into the batter.  If you want strawberry swirls, rather than having it incorporated in, only use a few strokes.  Then pour mixture into a resealable container and freeze until firm, about 8 hours or so.

Note:  I tried using an ice cream maker, but the ingredients in this recipe take longer to freeze.  So, I recommend pouring into a freezable container as described above.