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Looks Delicious! Strawberry Goat Cheese Bruschetta

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Strawberry Goat Cheese Bruschetta, submitted by TK members Trevor and Jennifer of Show Me the Yummy)

Tired from a fun-filled weekend? Overindulged a bit? Maybe you’re just want something light and fresh but satisfying and elegant enough for guests. This Strawberry Goat Cheese Bruschetta from TK members Trevor and Jennifer brings together so many flavors—chewy, doughy, creamy, peppery, juicy, sweet, earthy—and balances them so perfectly. It just might make me a goat-cheese-loving convert!

Whip this up for a light dinner any night of the week. Pair it with wine or a summer cocktail, and maybe a plate of charcuterie, and you’re all set. Easy peasy, yet kinda fancy too. It’s a win-win!

Hope your week is off to a great start!

 

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Looks Delicious! Skinny Blended Raspberry Mojitos

Posted by in Holidays

Tasty Kitchen Blog: Looks Delicious! (Skinny Blended Raspberry Lemon Mojitos, submitted by Taylor Kiser of Faith, Food, Fitness)

It’s officially the holiday weekend! Whether you’re traveling or just chilling at home, it’s a good bet there will be plenty of food involved. Sometimes, all the chips and dips and burgers and hot dogs and sides and desserts can be a bit much. Adding sweet cocktails might just take you over the top indulgence-wise. If you want to cool off with a fun, fruity cocktail but keep it light, these Skinny Blended Raspberry Lemon Mojitos from Taylor look pretty delicious. And bonus! They’re red, white and blue! Click on the photo above for the printable recipe.

We hope everyone has safe and fun festivities this weekend!

Happy 4th of July!

 

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Share Your Picnic Tips!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Picnic Tips)

This holiday weekend, many of you will be enjoying the outdoors, hopefully with the notable absence of oppressive heat or menacing storms. The kids are off school, you’re off work, and it’s July. July, friends—smack in the thick of summer, with long days of sunlight, perfect for all kinds of backyard and front-yard and any-other-yard shenanigans.

We love picnics and outdoor barbecues because they fuel all that summer play without having to stop what you’re doing to head somewhere else for food. And picnic food is fun! Whether packing lunch for the whole family for an afternoon at the park, or a romantic basket for two as you sit and watch the fireworks together, there are so many ways to make a picnic more memorable. So tell us:

Do you have any tips for making a picnic extra special?

Maybe you have a signature dish that everyone looks forward to at picnics, or a favorite low-maintenance dish to pack. Or maybe you have a trick for packing and transporting the food. Perhaps you even have a special way of laying out the spread on a picnic table or on a pretty blanket on the ground, or favorite activities and games to play. Or maybe you have a few do-ahead tips to make the picnic extra special for you because it makes your work easier. Whatever it is, we want to hear it. Come share below!

 

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Tiramisu Ice Cream

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Hooray for ice cream season!

Of course, if someone were to make the argument that ice cream is a year ’round affair, I wouldn’t try to convince them otherwise.

This Tiramisu Ice Cream recipe, brought to us by Mira, may sound all fancy-schmancy, but the only difficult part is locating a couple of ingredients. Most supermarkets carry mascarpone, and Kahlúa is actually a very popular liqueur. I’ve been wanting to try it in cooking for years, and now I have a bottle to experiment with.

Side note: I like to pronounce mascarpone incorrectly on purpose to bug Reuben. I’m such a good wife.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

For the base of the ice cream, you only need 5 ingredients: milk, cream, eggs (just the yolks), sugar, and mascarpone.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

You’ll also need 4 ingredients to flavor the ice cream: Kahlúa (or any coffee liqueur), instant espresso powder, brewed espresso, and vanilla extract.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Start by heating the milk and cream in a saucepan.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Meanwhile, put your egg yolks and sugar into a largish bowl.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Whisk them together until the mixture is pale and frothy (mine never quite got to the frothy stage, but it did have bubbles).

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Add the mascarpone.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Gently fold in the cheese with a rubber spatula or spoon.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Once the milk and cream are simmering, slowly add half a cup to the egg/sugar/mascarpone mixture. Make sure you whisk while you add the hot milk and cream!

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Pour the tempered egg mixture back into the pot on the stove.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Turn the heat up to medium and cook until the custard coats the back of a wooden spoon. This should only take about 5-8 minutes. Don’t overcook the mixture and scramble your eggs! Not like I speak from experience or anything.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

This step is optional, but I like to pour my custard base through a fine-mesh sieve to catch any bits that got a little too cooked.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

See? Do you want that in your ice cream? I think not.

Once the custard cools to room temperature, cover and place in the refrigerator. Let it chill until it’s bone cold. I left mine overnight.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Now that your ice cream base is completely cold, it’s time to add the flavorings! A teaspoon of vanilla extract…

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

A teaspoon of instant espresso powder…

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Just half a teaspoon of Kahlúa (or coffee liqueur of choice)…

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

And 1/4 cup of brewed espresso. Now you have layers of coffee flavors.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Whisk it all together until smooth.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

It only took about 20 minutes for mine to turn into a creamy, soft-serve consistency.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Scoop the ice cream into a freezer-safe container and freeze until firm. Or eat it straight out of the ice cream maker—I won’t judge!

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

Note: The mascarpone has a bit of a grainy texture. If you’re a stickler about perfectly smooth ice cream, you could always substitute another soft cheese that is creamier. I personally didn’t mind it, and my sister said that the graininess was reminiscent of real tiramisu.

 
 
 
Tasty Kitchen Blog: Tiramisu Ice Cream. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Mira of Cooking LSL.

If you like, you can dust the top of the ice cream with cocoa powder, or sprinkle with it with finely chopped chocolate. This gives it even more of a tiramisu vibe.

Thanks to Mira for sharing her recipe with us here on Tasty Kitchen. Stop by her blog, Cooking LSL, for more delicious recipes. Her Berries and Peach Pudding Tart sounds scrumptious.

 
 

Printable Recipe

Tiramisu Ice Cream

See post on Cookinglsl’s site!
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Difficulty: Easy

Servings: 6

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Description

Creamy, coffee-flavored frozen dessert to enjoy on its own or add it on top of brownies, crepes or cookies.

Recipe makes a little less than 1 quart. I used an ice cream maker with 1 to 1 1/2 quart capacity.

Ingredients

  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 3  Egg Yolks
  • ½ cups Sugar
  • 1 cup Mascarpone Cheese, At Room Temperature
  • 1 teaspoon Vanilla
  • 1 teaspoon Instant Espresso Powder
  • ¼ cups Espresso
  • ½ teaspoons Kahlua Or Other Coffee Flavored Liqueur (optional)

Preparation Instructions

In a saucepan, combine milk and cream and turn on heat to medium-low. Heat milk until it is simmering.

In a deep bowl, whisk together egg yolks and sugar, until pale and frothy. Add mascarpone cheese and mix until combined. (Use a wooden spoon or spatula, don’t beat mascarpone with electric mixer).

Add ½ cup hot milk to the mascarpone mixture and whisk to combine. Pour mixture back in the pan with hot milk and mix to combine. Cook for 5–8 minutes on medium heat, stirring constantly, until custard it thick and covers the back of the spoon with a thin film.

Pour mixture to a bowl and let cool completely. Use an ice bath to speed up the process, or you can leave it in the fridge overnight.

Before you add mixture to ice cream machine, add vanilla, espresso powder, espresso and coffee liqueur.
Following manufacturer’s instructions for your ice cream maker, freeze until it resembles soft serve ice cream.

Transfer to a 9″x13″ in pan, lined with parchment paper, cover and freeze until firm. Serve and enjoy!

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

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Looks Delicious! Lemon & Raspberry Summer Cake

Posted by in Looks Delicious!

This Lemon & Raspberry Summer Cake is the perfect thing to make with your stash of luscious summer raspberries.

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How Do You Like Your Popcorn?

Posted by in Kitchen Talk

Popcorn lends itself to so much customization and the possibilities are endless. So, while it's early in summer, let's start dreaming up new ways to do popcorn. What's your favorite way to dress up a bowl of popcorn?

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Sopapilla Cheesecake Bars

Posted by in Step-by-Step Recipes

Just like the fortune cookie at the end of my Chinese take-out, the sopapilla at the end of the night out at my husband’s and my favorite Mexican restaurant is what I look forward to most. That little bit of sweet and crunchy just seals the deal.

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Looks Delicious! Easy Jerk Chicken with Grilled Pineapple Salsa

Posted by in Looks Delicious!

Flavorful things on the grill are just about all we crave these days, especially on summer weekends!