Category: Desserts

Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake

This month, I’m super excited to announce that I’m collaborating with some fabulous food bloggers and food-stagramers to bring you recipes inspired by our favorite fall fruit, Apples!

Can I just say, I love caramel apples. Seriously love them. Not when they’re hard and borderline pull your teeth out. Not those caramel apples. No, I’m talking about the ones where with the perfect caramel to apple ratio, where the caramel only slightly sticks to your teeth and the apples are perfectly crisp. I did share one of my favorite caramel apple recipes in the past. 

Caramel Apple Upside Down Cake

My friend Lulu has three adorable children, who I’ve watched grow over the last few years. We make it out to Cox’s Farm once a year for the Fall festival, where the kiddos enjoy the games, slides, hay ride and warm apple donuts. Lulu and I, on the other hand, we’re in it for the giant caramel apples. I guess the slides are fun too. Priorities, people. 

Based on our love for all things caramel apples, I’m sharing this Caramel Apple Upside Down Cake. It’s got all the basics, apples, caramel, sugar — and a few other ingredients needed to turn caramel apples into caramel apple cake. Add a scoop on vanilla ice cream and your life is complete. 

Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake

Don’t forget to look at other apple recipes from these fabulous food bloggers below, and check #AisforAlltheApples on Instagram.

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

Pensive Foodie’s Mini Bacon Crusted Apple Pies

My Kitchen Love’s Bird’s Nest Caramel Apple Cake  

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs & Flour’s Apple Purple Potato Pizza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apples

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farmgirl’s Dabbles Peanut Butter Apple Cookies

Amee’s Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins

Saltnpepperhere’s Honey Apple Muffins

Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing

Baking The Goods’ Apple Cheddar and Thyme Scones

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

Inspired by the Seasons’ Brussels Sprout & Apple Slaw

Sprouting Radiance’s White Bean and Apple Soup

Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini

It’s a Veg World After All’s Individual Microwave Apple Crisp

Farm and Coast Cookery’s Apple Cider Donut “French Toast”

Champagne and Cookies’ Apple Cheddar Galette

What’s Karen Cooking’s Country Apple Cake with Cardamom Apple Compote

The Foodie and the Fit’s Venetian Bread Pudding with Apples

Ful-filled’s Milopita – Greek Apple Cake

 

Caramel Apple Upside Down Cake

Ingredients

    For the Apple Layer
  • 4-5 Apples peeled, and cut into slices
  • 1/2 cup light brown sugar
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 3 tablespoons butter
  • For the Caramel Cake
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 2 sticks unsalted butter
  • 1 cup light brown sugar
  • 1 to 1 1/4 cups milk (depending on the consistency of your batter)
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, I used store-bought + Caramel for drizzling

Instructions

    For the Apple Layer
  1. Place apples, cinnamon, nutmeg and butter in a medium sauce pan and stir until combines
  2. Cook on medium heat, stirring occasionally until the apples begin to soften
  3. transfer the apples into the bottom of a butter-greased bunt pan, arranging them one layer at a time
  4. Discard the syrup
  5. For the Caramel Cake
  6. Preheat oven to 350 F
  7. Beat together butter and brown sugar until creamed
  8. Add eggs, vanilla extract and milk, beat on low speed until combined
  9. Slowly add in the four, increasing the speed
  10. If your batter is too thick, add more milk
  11. Pour in your caramel sauce and beat until smooth
  12. Pour the batter over the apples in an even layer, smoothing out with a spoon
  13. Bake at 350 for 45-50 minutes
  14. Remove from oven and place onto a cooling rack and allow to cool completely before flipping onto your serving plate
  15. Drizzle with caramel sauce
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Spiced Cardamom Cake

Cardamom Cake

I just can’t believe summer has come to an end already! It seems like it just wasn’t long enough this year. I mean, really … where did summer go? We’ve just crossed the Labor Day Weekend threshold (the Official End of Summer, at least that’s when all the swimming pools close), and my tan game slowly degraded as summer went on. In my defense, that’s because I was busing filling my weekends up with adventures of the non-culinary type. I had my fair share of BBQs, laying by the pool, and sitting outdoors basking the summer evenings, shisha in hand.

So for summer to end so abruptly (and yes, I will say abruptly since even Labor Day Weekend was rainy and cooled off so much it was almost too cold to swim) was such a disappointment.

To transition, albeit with difficulty, to pre-fall I baked up mini Spiced Cardamom cakes in my With a Spin cake molds. I learned some valuable lessons about silicone cake molds, most importantly that you have to wait until the cakes completely cool before taking them out of the molds, otherwise you’ll end up with a crumbled mess. Not to worry! I used those Spiced Cardamom Cake scraps to make Spiced Cardamom Cake pops covered in pink, white and semi-sweet chocolate. So in reality, they didn’t go to complete waste.

Spiced Cardamom Cake is best enjoyed with a steaming cup of coffee (or tea).

Cardamom Cake

Incase you were interested in my fun-packed summer, here’s a recap of some of the summer adventures:

Strawberry Picking
I kicked off the summer strawberry picking with my close friend, lulu and her kiddos. We picked enough strawberries to feed a small town. The best part? Using some of the strawberries for my Strawberry Eshta Cream Tarts.
Biking Sunset
I signed up for a new gym… that I went to for like 3 weeks, and then that kind of fell off, as most of my attempts to go to the gym do. But I went on this gorgeous bike ride up the Woodrow Wilson Bridge into National Harbor where I stopped just in time to catch a few photos at sunset. These photos just don’t do it justice.
Harpers Ferry Tubing
One weekend, we made the trek up to Harper’s Ferry, where we packed a cooler with ice cold diet coke (I’m not much a beer drinker) and all sorts of snacks, and strapped it into a tube for white water tubing down the Potomac river. It was a gorgeous day, and aside from missing our get-off point and having to be towed by a kayak back on the first run, and then tumbling into the water on the second run, it was a fabulous experience.

 

Artechouse
While we had plenty of sunny days, D.C. does not disappoint when it comes to summer rain. We were forced to do indoor activities. So we decided to check out the latest ArTecHouse. We also hit up the National Building Museum which houses different exhibits throughout the year.
Beach Day
My favorite part of summer is spending the day on the beach. Soaking up the sun, getting beaten down by Atlantic waves and leaving sufficiently burnt with traces of sand everywhere and completely wiped out. I added a little adventure by doing end-of-day parasailing at 800 ft! It was awesome!
Painting
You know when you try to take on a new activity, something creative meant to be fun and relaxing? You know, like painting? Yea … me either. Painting had to be one of the most stressful experiences of my life. I probably should have gone with the sip option, but I was already stuffed from a bachelorette brunch (not mine, obviously). The 2 hour session resulted in a gorgeous painting. How? I have no idea.
Eclipse 2017
I got to experience one of the coolest scientific phenomenons, and partial solar eclipse. Unfortunately, since the eclipse took place on a Monday, I wasn’t able to plan a weekend getaway to one of the areas with a total eclipse. But it was pretty cool nonetheless. Yes, I pulled an elementary school science fair project stunt and made a little peep hole through which to see the eclipse. I met with a couple friends and some really nice people let us use their eclipse glasses to sneak a peak of the real deal.
Zip Lining
I didn’t think I was that outdoorsy, until I started doing outdoor activities. You’ll still never find me willingly sleeping outside. That’s just way too outdoorsy for me. But The Adventure Park at Sandy Spring was one of the most fun experiences of the summer. It really tests your ability to problem solve (how am I going to get across this to the other side despite these obstacles?) and your ability to balance, be flexible and catch yourself from falling. The cool thing is that you feel like a monkey climbing and zip lining through trees.
Roller Coaster
I finally wrapped up the summer with a day at Kings Dominion where, despite it being a little chilly, I rode almost every ride in the water park .. and I rode some rollercoasters too!

 

Cardamom Cake

Spiced Cardamom Cake

Yield: About 24 cupcake-sized cakes

Ingredients

  • 3 cups All Purpose Flour
  • 1 cup White Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 tablespoon Cinnamon powder
  • 2 tablespoons Cardamom powder
  • Pinch of Salt
  • 1 cup Unsalted Butter, softened
  • 4 large Eggs
  • 1 cup Buttermilk

Instructions

  1. In a large bowl mix together flour, sugars, baking soda, baking powder, salt, cinnamon and cardamom until combined
  2. Add in the eggs, butter and buttermilk
  3. Whisk using a hand mixer on medium speed for 2-3 minutes, until the lumps in the mixture dissolve
  4. Grease 2 cupcake pans and pour the batter about 3/4 full
  5. Bake for 20-25 minutes, to check use the toothpick test (insert a toothpick into the middle and remove. If batter doesn't stick to the cupcakes, the cakes are done).
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Grilled Peaches and Cream with Orange Blossom Syrup

Grilled Peaches and Cream with Orange Blossom Syrup

Guys! It’s summer time, which means lots of free time, friends, family, BBQs and tons of summer fruit. This month, I’m super excited to announce that I’m collaborating with some fabulous food bloggers and food-stagramers to bring you recipes inspired by our favorite summer fruit, Peaches!

If you haven’t tried grilled peaches, you’re in for a real treat! They’re perfectly warm and sweet. Add a touch of sweet eshta cream and top with orange blossom syrup for sweet Middle Eastern inspired goodness. You can swap out the sweet eshta cream for your favorite ice cream (I recommend vanilla) and top with cinnamon and walnuts. I’ve used eshta before in a strawberry eshta cream tart. The trick to the thicker consistency, is heating it up with some corn starch, whisking and then refrigerating to harden a bit. If you don’t follow these steps, you’ll be left with a thinner liquid … which isn’t necessarily bad, depending on what you’re using eshta for. 

So fire up the grill this summer, and add Grilled Peaches and Cream with Orange Blossom Syrup to your cookout menu. I promise this dessert will not disappoint. 

Grilled Peaches and Cream with Orange Blossom Syrup

Don’t forget to look at other peach recipes from these fabulous food bloggers, and check #summerlovespeaches on instagram.

Grilled Peaches and Cream with Orange Blossom Syrup

Grilled Peaches and Cream with Orange Blossom Syrup

Yield: 4 servings

Ingredients

  • 4 peaches, sliced in half and pitted
  • 4 tablespoons butter
  • 2 tablespoons cinnamon
  • 1/4 cup chopped walnuts (optional)
  • 1 can Eshta cream
  • 1 teaspoon Corn Starch
  • 2 teaspoons Orange Blossom Water
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice

Instructions

    For the Peaches
  1. Half the peaches, and remove the pit
  2. Brush the peaches with butter and place on the grill, cut side down
  3. Cook until charred and softened (about 4 to 5 minutes), flip the peaches over and grill on indirect heat for another 5 minutes
  4. Remove from heat and set aside
  5. For the Cream
  6. In a small saucepan, mix together the eshta, orange blossom water and cornstarch until combined.
  7. Heat over low-medium heat and stir constantly until the eshta thickens, about 5-7 minutes.
  8. Remove from heat and refrigerate for at least 30 minutes
  9. For the Syrup
  10. In a small heavy saucepan, combine sugar, water and lemon juice
  11. Bring to a boil over medium high heat
  12. Reduce heat to low, add 1 teaspoons orange blossom water and simmer for 10 minutes (until the syrup thickens. You can test this by dipping the end of a spoon. If it coats the end of the spoon, it's ready)
  13. Assembly
  14. Scoop the chilled cream into each half of the peaches. Sprinkle with cinnamon, and chopped walnuts (optional), then drizzle with orange blossom syrup
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Strawberry Eshta Cream Tarts

Strawberry Eshta Cream Tart

I really love the idea of going to an orchard and picking your own fruits and vegetables. There’s an orchard out in Maryland that has pick your own fruits and veggies almost year-round.  A few weekends ago, I went with a couple of friends, and one friend’s three kids to pick strawberries. It’s the perfect activity for kids. It’s outdoors, they can play in the dirt, and they really feel a sense of accomplishment when they pick out the perfect strawberry. While the kiddos filled up little blue cartons, I went ahead and picked enough strawberries to last at least 6 months. I may have gone a little overboard. All I could think about were all the strawberry desserts I was going to make with all these strawberries. Needless to say, I ended up freezing most of them before they started to go bad… but not without making Strawberry Eshta Cream Tarts.

Strawberry Picking

Eshta is a sweet thick cream known to most middle eastern households. Lots of people use eshta in desserts such as qatayef, warbat, basboosa, and many others. While eshta is absolutely delicious in desserts, it’s a great compliment to honey. Sunday breakfasts at our house included lots of little dishes filled with labaneh, zaatar, foul (fava beans), and two mall dishes one with honey and one with eshta. I remember the excitement of dipping bread into the eshta first and then the honey. Honestly, I thought I could live off eshta and honey forever. That was … until dinnertime when I wanted nothing more than rice and stew.

So after spending the afternoon with my friends and the kiddos, I went straight home to wash and dry the strawberries, and test out my dessert of course!

Strawberry Eshta Cream Tart

The trick to these tarts was figuring out how I was going to thicken the eshta enough to hold strawberries on a slab of puff pastry. I admit, I had a couple failures. At first, I tried beating the eshta in my stand mixer, hoping it would magically fluff up. It didn’t. Then I got to thinking about how I thicken up milk for Muhallabiyeh. Idea! Why not add corn starch?! The genius in me added corn starch to cold eshta. That didn’t quite work out the way I had imagined. Then it dawned on me (oh yea, and I read the instructions on the corn starch package) that I needed to heat the eshta with the corn starch and stir to get the consistency I wanted. Ladies and gentlemen, it worked and I couldn’t have been happier! Now my dreams of making Strawberry Eshta Cream Tarts was coming true.

It just goes to show you that, even as a food blogger, I have my fair share of almost and complete fails. No one’s perfect, but I can definitely whip up a near-perfect dessert.

Strawberry Eshta Cream Tart_2

Strawberry Eshta Cream Tart

Yield: 6 tarts

Ingredients

  • 1 sheet puff pastry
  • 2 lbs strawberries, stems cut off
  • 4 cups granulated sugar
  • 2 cup water
  • 1 cup light corn syrup
  • 4 cans Eshta
  • 2 tablespoons Corn Starch
  • 2 tablespoons Rose Water
  • 4 tablespoons crushes pistachios
  • Honey for drizzling

Instructions

  1. Thaw Puff Pastry
  2. Cut the puff pastry sheet into three smaller pieces
  3. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400 F
  4. Once cooled, cut each puff pastry piece in half length wise, making 6 tart shells. Set aside
  5. Wash and dry the strawberries. If using small strawberries, you can use them whole, otherwise, slice your strawberries
  6. Glaze the strawberries by combining the sugar, corn syrup and water in a medium pan over medium-high heat
  7. Bring to a boil
  8. Once boiling, immerse the strawberries in the sugar and simmer over low heat for 10 minutes
  9. Use a slotted spoon to remove the strawberries and place on an aluminum foil-lined baking sheet, sprayed with cooking spray
  10. In a small saucepan, mix together the eshta, rose water and cornstarch until combined. Heat over low-medium heat and stir constantly until the eshta thickens, about 5-7 minutes. Remove from heat and set aside.
  11. Slice the puff pastry in half
  12. Spoon the eshta onto the puff pastry and use a spatula to make an even layer
  13. Then carefully arrange strawberries on top of the eshta, placing each piece as close as possible to the next without overcrowding
  14. Top with crushed pistachios and drizzle with honey.
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Candied Orange Semolina Cake

Candied Orange Semolina Cake

The last month has been an absolute whirlwind. I went from planning and celebrating my 30th birthday – which was amazing, by the way – to hoping on a plane straight to Dubai for a week then Amman for a second week. I was able to spend just enough time in my own kitchen to whip up a not-too-sweet Candied Orange Semolina Cake, before jetting off to Lyon for a work trip filled with meetings (and lots of chocolate croissants). Unfortunately for me, I came down with the flu for the entirety of the trip, so I wasn’t able to fully appreciate the food capitol for all it has to offer. For those who follow Measuring Cups Optional on Instagram, my stories offer a first look at all my food and travel adventures.

I successfully ate my weight in delicious food everywhere I went. In Dubai, there was barely time to sleep between site seeing, indulging in a lavish Turkish Bath, spending afternoons catching rays at the hotel pool. With little effort, I came back a few shades darker. Baking for a few hours in 102F temps has that effect on my pale skin. Mom and I spent an afternoon walking through the gold and spice souks… and the malls are–as imagined– bigger, better and 5 star. Of course, the tourist in us couldn’t resist the desert safari, where I rode an ATV and we went dune bashing in an air-conditioned SUV, stopping just in time to catch the sunset.

Candied Orange Semolina Cake

Amman was more laid back. I finally caught up on some sleep, discovered a handful of hipster restaurants/cafes and took in endless views of the city — and shopped, of course, for all the Arabic-inspired things I wanted to take home. Mom and I treated ourselves to a day at the Dead Sea, where we scheduled simultaneous salt scrubs, mud wraps and massages.  By the end of the trip, I needed a vacation to recover from my vacation. Especially since I knew I’d have hundreds of messages waiting for me in my work inbox. The inbox did not disappoint.

A week later … I was off to the food capitol of the world, Lyon. As much as I wanted to fit in restaurant hoping between work meetings, my body decided to give up on me. I came down with the flu and had to settle for chocolate croissants, baguette sandwiches and the occasional dinner out (when I could actually keep food down).

I’m finally back in my own bed, and in my own kitchen… for a while at least. And now that I’m the road to recovery (I’m still dealing with the remnants of a raspy voice), I’m so looking forward to sharing some new recipes over the next few weeks.

Candied Orange Semolina Cake

Saint Augustine said it best “The world is a book, and those who do not travel read only one page.”

Until the next adventure …

Candied Orange Semolina Cake

Candied Orange Semolina Cake

Yield: Makes two 9" cakes

Ingredients

    For the Cake
  • 3 cups fine Semolina
  • 3/4 cup Unsalted Butter, melted
  • 3/4 cup Sugar
  • 1 cup plain Greek Yogurt
  • 1 teaspoon Baking Soda
  • 2 cups Fresh Squeezed Orange Juice
  • For the candied Oranges
  • 2 navel oranges cut to 1/8 inch slices
  • 2 cups water
  • 2 cups granulated sugar
  • Extra sugar for sprinkling
  • For the Syrup
  • 1 tablespoon orange blossom water
  • 1 cup syrup from candied oranges
  • 2 cups fresh squeezed orange juice

Instructions

    For the Cake
  1. Mix the semolina, the sugar and the butter in a large bowl. Use your hands to corporate the butter with the other ingredients until mixed well.
  2. In a separate bowl, stir together the yogurt and the baking soda
  3. Wait a few minutes until the yogurt doubles in size, about 5 minutes
  4. When the yogurt has doubled, pour the yogurt on top of the semolina mix
  5. Use your hands to work the yogurt in the with semolina
  6. Press the batter into 2 greased 9" cake pans
  7. Bake at 400 degrees for 20-30 minutes until it's a light brown color, but not burnt
  8. Remove the cakes from the oven onto a cooling rack
  9. Pour the syrup over the cake while its hot so it can absorb all the way though.
  10. Cool for 1-2 hours before serving
  11. Top with candied oranges
  12. For the candied Oranges
  13. Wash and dry oranges, then slice into 1/8 inch slices
  14. In a medium skillet, stir together the water and sugar. Continue to stir until the sugar is no longer stuck to the bottom of the pan.
  15. bring to a boil over high heat.
  16. Once the water is boiling, carefully place the orange slices in an even layer and boil for 20 minutes over medium-high heat, making sure to flip the slices throughout the boiling process. You'll notice that the water will turn into a thick syrup.
  17. Remove from the syrup, and place on a cooling rack. Sprinkle both sides with granulated sugar to prevent sticking
  18. Cool the candied oranges for at least 1 hour before using or storing in an airtight container
  19. Repeat until you've candied all the orange slices.
  20. Reserve the syrup for the cake
  21. For the Syrup
  22. In a volume measuring cup (or medium pitcher), mix together 1 cup of the reserved syrup from the candied oranges with 2 cups fresh squeezed orange juice and 1 tablespoon orange blossom water. Combine well.
  23. Once you take the cake out of the oven, pour the syrup over the cake, making sure to cover the entire surface. The semolina cake will absorb the syrup.
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Triple Berry No Added Sugar Sorbet

Triple Berry No Added Sugar Sorbet

Happy Warm days of summer …. almost. Alright, Happy Warm days of Spring!

Let’s celebrate with Triple Berry No Added Sugar Sorbet. As much as I wanted to call the sorbet sugar-free, the truth is it isn’t. Fruit contains natural sugars, sugars I don’t have the capability or desire to process out. According to US Food and Drug Administration guidelines (FDA for short) , food has to have less than 0.5 grams of sugar per serving to be labeled “sugar free.” Fresh and frozen fruit have well over 10g sugar per serving. But it’s all natural sugars. With that said, I did not use any additional processed sugars.

Triple Berry No Added Sugar Sorbet

I learned some valuable lessons making sorbet.

  1. Apparently when you use a blender, you generally need to use soft foods, or a substantive amount of liquid to be able to blend contents properly. I learned that real quick when I dumped frozen berries directly into the blender and expected it to work its magic. Pro Tip: if you’re working with frozen berries, defrost them or soften them up before putting them directly into the blender.
  2. You don’t need an ice cream machine to make sorbet. It just takes a little extra work. If you’re only making ice cream or sorbets a handful of times a year, and you don’t want to invest in in an ice cream maker, I have a solution for you. Actually, Taste of Home has a solution for you. It worked really well for me, even though I was making sorbet vs. ice cream. You’ll see in the instructions, you’ll need to stir up your sorbet vigorously every 30 or so minutes for a couple hours, just to keep it from icing over. If it does ice over, put the sorbet into the fridge and it’ll soften up.
  3. Red foods get EVERYWHERE. I should have already known this. I’m talking dishes, counters, hands, clothes, everywhere.
  4. Taking photos of sorbet takes an immense amount of patience. Sorbet melts, scoops don’t come out perfectly every time, and red gets everywhere (see #3), among other things. I was so lucky to have an audience when I took my photos. My brother had rushed through the house with a friend, and instructed his friend to hangout with me while I worked on my sorbet photo shoot. I instantly put the kid to work, and distinctly remember him making the comment, “I’ve never been to an ice cream photo shoot before.” Well, that made two of us. Having him around to help out got me to thinking that I need assistants more often during food photo shoots. His hard work did not go unnoticed. I rewarded him, and my brother with a couple scoops of my Triple Berry No Added Sugar Sorbet.

Triple Berry No Added Sugar Sorbet

Triple Berry No Added Sugar Sorbet

 

Triple Berry No Added Sugar Sorbet

Ingredients

  • 4 cups mixed berries (I used frozen and de-frosted them slightly. You can also use fresh, washed berries)
  • 2-3 tablespoon Lemon juice, from concentrate
  • 1 ripe banana

Instructions

  1. Place the mixed berries and ripe banana into a blender with lemon juice.
  2. Blend until very smooth
  3. Pour the mixture into a freezer-safe container
  4. Chill in the freezer for 30 minutes, then stir by hand with a spatula or whisk and return to the freezer
  5. Continue to stir the sorbet every 30 minutes for about 4 hours.
  6. Store in a closed freezer-safe container until ready to serve.
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