Balsamic Raspberry Ripple Ice Cream

Balsamic Raspberry Ripple Ice Cream

No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence this summer.

I myself do not own an ice cream maker!  I know, how is this possible?  I won’t say I don’t want one, it’s just not at the top of my Christmas list sorta speak. Hence the no churn ice cream makes its first appearance on Compelled To Cook.  You might also want to try my  Cherry and Chocolate Semifreddo, that is a frozen custard like dessert and no churn as well.

I love the tart raspberry sauce rippling throughout creamy mounds of cool sweetness and what really makes this raspberry sauce pop is the raspberry balsamic vinegar. It’s bursting with flavour and adds a glorious and balancing acidity that is subdued by an overload of cream. And this is why I will at some point purchase and ice cream maker, because as delicious as this is, I do believe a traditional ice cream made with the same sauce would be fabulous. In the meantime I’m happy to indulge in a scoop or two of this no churn delight. You will love it too!

Recipe source for Balsamic Raspberry Ripple Ice Cream:  Compelled To Cook

 

Balsamic Raspberry Ripple Ice Cream
Print Recipe
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    10-12 minutes 8 1/2 hours
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    10-12 minutes 8 1/2 hours
    Balsamic Raspberry Ripple Ice Cream
    Print Recipe
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      10-12 minutes 8 1/2 hours
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      10-12 minutes 8 1/2 hours
      Ingredients
      Servings: cups
      Instructions
      1. In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
      2. In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
      3. Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.
      Kahlua Coffee Cream Cake

      Kahlua Coffee Cream Cake

      It’s my birthday! Blog birthday that is, and to celebrate I’m enjoying Kahlúa Coffee Cream Cake.  One year ago today I posted my first recipe on my website www.compelledtocook.com That’s right, I’m only one, and in blog years that’s pretty young. So much can happen in a year and it goes by in a blink!

      I first started by brushing away the cobwebs on culinary skills learned long ago but rarely used, second, I delved into the world of photography, which deserves more than I can really say here. Third, I began to dabble in recipe development and learning that I do have at least one creative bone in my body. Such a fantastic year with great food, learning, experimenting, shopping for props and of course an increase in my food budget.

      While I am a full time working one women show, that doesn’t mean I go it alone! I have an amazing husband who helps me with most all things computer related, such as back ups, photo organization, photography tips and is an honest critic who eats most everything I make….good or bad. He is my go to guy to say the least. I also have my two wonderfully furry and sometimes pestering cats, Jazz and Peanut. It’s Peanut who takes up most of the pestering category, for stealing food props, jumping on the table and being the furriest critter I’ve ever had the pleasure of loving. They keep me company during picture taking and baking and are just simply happy that I am at home. I cannot forget my co-workers who indulge me to eat up all the baked goods I bring to work.

      As I reflect on the past year, I cannot help but be excited for the next as I continue to learn, grow as a food blogger and bring my culinary skills to the forefront.

      Now, as for the cake…..I love Tiramisu, so I wanted something reminiscent of that creamy coffee dessert. Kahlúa Coffee Cream Cake is just that, with tender cake hinted with coffee and layered with a coffee ganache and coffee mascarpone frosting. It’s an adult birthday cake that’s tall and glorious with coffee flavour. Enjoy!

      Recipe source for Kahlúa Coffee Cream Cake:  Compelled To Cook

       

       

      Kahlúa Coffee Cream Cake
      Print Recipe
        Servings
        12 people
        Servings
        12 people
        Kahlúa Coffee Cream Cake
        Print Recipe
          Servings
          12 people
          Servings
          12 people
          Ingredients
          Cake
          Coffee syrup
          Coffee ganache
          Mascarpone frosting
          Servings: people
          Instructions
          Cake
          1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
          2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
          3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
          4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
          5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
          Coffee Syrup
          1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
          Coffee ganache
          1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
          Mascarpone frosting
          1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
          Recipe Notes

          Cakes will flatten slightly as they cool.

          Almond Oatmeal Cookies

          Almond Oatmeal Cookies

          Let’s celebrate National Almond Day with cookies! Almond Oatmeal Cookies to be exact. These little gems highlight the almond by using sliced almonds, almond butter and pure almond extract. Crispy around the edges, slightly soft at the centre, and scattered with crunchy almond bits is reason to celebrate. Lovely almond flavour without being too sweet makes these Almond Oatmeal Cookies a nice treat with your favourite cup of coffee or tea.

          I’m a nut lover in general, but almonds and cashews are my favourite.  Almonds because of the crunch and how they’re great in any imaginable way. Roasted, coated, ground, slivered or sliced, they’re always delicious. Also because of their nutritional value.  They pack a lot of nutrition in one small handful.  One ounce of natural almonds gives you 6 grams of protein, and 3.5 grams of fibre for only 160 calories.  Plus numerous other health benefits like helping with weight loss, lowering cholesterol and a good source of antioxidants.  Yes, they’re pretty terrific in cookies but try tossing them in your salad, granola or a coating for chicken.  So many possibilities make them easy to enjoy.

          It doesn’t have to be National Almond Day to enjoy Almond Oatmeal Cookies. Make a batch and freeze for lunches or snacks and enjoy them all month. If they last that long!

          Recipe Source:  Compelled To Cook

           

          Almond Oatmeal Cookies
          Print Recipe
            Servings
            4 1/2 dozen
            Servings
            4 1/2 dozen
            Almond Oatmeal Cookies
            Print Recipe
              Servings
              4 1/2 dozen
              Servings
              4 1/2 dozen
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
              2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
              3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
              4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
              Recipe Notes

              Recipe makes 4 1/2 dozen 2 1/2" cookies.

              Cinnamon Heart Cupcakes

              Cinnamon Heart Cupcakes

              Warm the heart of your Valentine with Cinnamon Heart Cupcakes. A fluffy vanilla cupcake swirled with spicy sweet cinnamon heart candy gel and topped with Italian buttercream kissed with the same sticky sweetness. Beautiful and perfect for sharing on Valentine’s Day.

              While vanilla cupcakes with buttercream are lovely enough, here they get a hit of sweet cinnamon spiciness and colour from cinnamon heart candy. When thinking of what to make for Valentine’s Day I just couldn’t get the cute heart shaped candies out of my head. I knew I wanted to make them into a gel, but would they actually break down enough to do it? I really didn’t know for sure, so I bought two pounds of cinnamon hearts and set to work!

              The gel was a hit with the first attempt and I was pleasantly surprised at how well they actually dissolved once ground up a little. My second go with the gel yielded waaaay too much for what was actually needed for the recipe. So round three was an adjustment of amounts. Good thing I bought the store out of cinnamon hearts. With the success of this particular candy I am excited to think about the possibilities with other little candy gems. The future looks sweet indeed!

              Making Italian buttercream got you a little nervous? You don’t need to be a master baker to pull it off; you just need to know the process and what to look for. Mostly the later because it will look like a lumpy separated mess at some point and you will think you have failed miserably. When in reality that’s not the case, the butter just hasn’t been fully incorporated and further beating at high speed will generally correct it. It may also be that the buttercream is a little too cold and the butter bits have firmed up too much and it’s not smooth or it’s a little too warm and the butter actually starts to melt a little, creating a separated appearance. Luckily a slight cool down or warming up and a good beating is all that is needed to keep your buttercream on the right track to a silky smooth, feather light wonder.

              Knowing what to look for and how to manage it is the key. Let me tell you, it’s worth every little bit of effort. Not only is it silky smooth but it’s not too sweet or sugary like American buttercream, you know the one with 4 cups of powdered sugar! You’ll notice the difference immediately and your heart will be won. Enjoy!

              Recipe Concept:  Compelled To Cook

              Recipe Source:  Vanilla Cupcakes adapted from Live Love and Sugar, Italian Buttercream adapted from Food 52

               

              Cinnamon Heart Cupcakes
              Print Recipe
                Servings
                20-22 cupcakes
                Servings
                20-22 cupcakes
                Cinnamon Heart Cupcakes
                Print Recipe
                  Servings
                  20-22 cupcakes
                  Servings
                  20-22 cupcakes
                  Ingredients
                  Cinnamon Heart Gel
                  Cupcakes
                  Italian Buttercream
                  Servings: cupcakes
                  Instructions
                  Cinnamon Heart Gel
                  1. Using a mini processor or grinder, grind cinnamon hearts until powdery (some bits will remain). In a small sauce pan bring 1/3 cup water to a simmer. Whisk in cinnamon heart powder all at once, stirring constantly until starting to dissolve. Increase heat and continue to stir, melting the candy, approximately 1-2 minutes (some bits will not dissolve). Dissolve cornstarch in 2 tbsp cold water and add to liquid candy, stirring constantly. Allow to boil briefly and remove from heat. Strain while hot, removing any candy bits that refuse to dissolve. Allow to cool, stirring occasionally. Refrigerate until ready to use. Makes about 1 cup.
                  Cupcakes
                  1. Preheat oven to 350℉. Line 20-22 muffin tins with paper cups. In a small bowl whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a whisk attachment beat oil and sugar together until combined. Add eggs one at a time, whisking well after each. Whisk in milk and vanilla and mix until smooth. Add dry ingredients all at once and whisk on medium low until combined. Increase speed and whisk until smooth. Add hot water and whisk on low until smooth and just incorporated.
                  2. Divide batter evenly between muffin cups, using 1/3 cup for each. Drizzle approximately 1 tsp of cinnamon heart gel over each cupcake ( I used a plastic squeezable bottle with an approximate 1/8 inch hole). Using a thin device such as a chop stick swirl cinnamon heart gel within the batter, creating swirls. Bake for 16-18 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes before moving each cupcake to a cooling rack. Allow to cool completely before icing.
                  Italian Buttercream
                  1. In a medium sauce pan combine sugar and water. Attach a candy thermometer to the side of the pan and heat over medium high heat, stirring often until sugar is dissolved. Brush sides of pan with cold water to remove any sugar crystals that have formed on the side. Stop stirring and allow mixture to cook to 230℉.
                  2. When syrup reaches 230℉ start beating the egg whites in the bowl of a stand mixer fitter with a whisk attachment. Whisk egg whites until soft peaks form. When syrup reaches 240℉ remove from heat and add to egg whites in a slow steady stream with mixer on medium high speed. Egg white mixture will be smooth and glossy when all the syrup is added.
                  3. Continue to whisk until egg white mixture is no longer warm to the touch. I like to speed up the process by placing large zip lock bags with ice water around the base of the bowl. Once mixture is cool enough start adding butter by 1" chunks with mixer on high, incorporating butter as you drop it in. Once all the butter has been added, continue to whisk until smooth and light. Add vanilla and 2-3 tbsp of cinnamon heart gel and whisk to combine.
                  4. Use immediately or store in an airtight container in the fridge until ready to use. If refrigerating, allow to come to room temperature and re-whisk until smooth before continuing.
                  Recipe Notes

                  You will likely notice about the time all the butter is added that the buttercream looks separated.  Don't panic, continue to whisk at high speed and the buttercream should come together.  If it does not, it is likely too warm.  Cool bowl in an ice bath briefly, stirring occasionally for a few minutes.  Return to mixer and whisk at high speed.

                   

                  Coconut Cake

                  Coconut Cake

                  Hello coconut lovers, this one’s for you! Tender coconut cake topped with toasted coconut icing is bursting with coconut flavour and calling your name. Shredded coconut, coconut milk, and coconut oil, this cake has it all, and lots of it.

                  I’m not kidding when I say this cake is loaded with coconut and as luck would have it, I love coconut! What I find great about this recipe is the crunchy toasted coconut icing. It’s amazing what a few minutes under the broiler will do when the icing is spread onto a warm cake. It gets absorbed into the cake because it is warm and the broiling makes a sweet crust that holds all the sticky sweet coconut moisture in. I bet you’ll find it hard to have only one piece.

                  When I originally made this recipe I served it with diced mangos macerated in spiced rum and sugar.  The combination was delightful, a little tropical mixed with a little piña colada. This was simply my choice of the day, but macerated strawberries would also be lovely. You can never go wrong with a scoop of ice cream either. Enjoy!

                  Recipe Source: www.compelledtocook.com

                   

                  Coconut Cake is tender cake with a crunchy coconut icing.
                  Coconut Cake
                  Print Recipe
                  Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                    Servings Prep Time
                    20 people 30 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    20 people 30 minutes
                    Cook Time
                    25 minutes
                    Coconut Cake is tender cake with a crunchy coconut icing.
                    Coconut Cake
                    Print Recipe
                    Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                      Servings Prep Time
                      20 people 30 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      20 people 30 minutes
                      Cook Time
                      25 minutes
                      Ingredients
                      Icing
                      Cake
                      Servings: people
                      Instructions
                      Icing
                      1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
                      Cake
                      1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
                      2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
                      3. In a small bowl whisk together eggs and sour cream. Set aside
                      4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
                      5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
                      6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
                      7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
                      8. Cut cake into squares and serve.