The disparity, why make an ice cream? Why not just eat and enjoy the whistle clean finish of fresh, warm, strawberries and slather them in unctuous local cream with a hint… an insinuation… a mere nuance of golden caster sugar?
Oh why try to improve perfection? The curriculum vitae for strawberries and cream is quite unnecessary.
Strawberries form part of our finest jewels in the silk lined box of summer delights, hand-harvested, soft-fruits that punctuate the symphony of iced, emollient beige. The disparity resolved as here follows the rational for my no machine, Strawberries and Cream ice cream.
I picked far too many when I made the Strawberry Daiquiri Sorbet and whipped far, far, too much Chantilly cream for a supper party, simple as. Yes, that’s it.
Just whizz the jolly old strawbs to a sauce, gently and throughly combine with the wondrously whipped, sweetened, vanilla cream, taste, adjust if necessary…
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I’ve been meaning to try this recipe adapted from a collection of similar recipes. I happened to notice that our local grocer had riced cauliflower on sale and thought I would use the opportunity to make a little “comfort food” for this chilly Sunday afternoon. The texture of the diced cauliflower simulates the texture of rice or noodles. It’s certainly not exactly like my original version of mac and cheese that my family has grown to love, but it’s close enough for carb concious gals like me.
Creamy Low-Carb Mac and Cheese
1- 12 ounce bag riced cauliflower
3/4 cup cream or half and half
2 oz cream cheese
1/4 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cup shredded sharp Cheddar cheese
Steam or microwave riced cauliflower as directed. Pat dry with paper towels. Spray 13X9″ baking…
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Who doesn’t love hot chocolate? With cow milk, almond, rice or any other milk a hot chocolate is just amazing anytime of the day. Hot chocolate is there when you are happy or sad, when you are celebrating or when you have a broken heart. Chocolate is your best friend. Keep it very close and spend time with your friends as often you like.
I know I am. So, if I don’t want that my friend to become an enemy I make myself a vegan sugar-free hot chocolate.
- 2 tablespoon cocoa powder
- ½ tablespoon maple syrup
- Pinch of salt
- 1 cup of almond milk
- ¼ teaspoon homemade vanilla-rum extract
Whisk together the cocoa, maple syrup, salt and about 2 tablespoons of milk in a small saucepan over medium-low heat until cocoa is dissolved. Add the rest of the milk, whisking occasionally until is hot. Stir in the vanilla…
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