Tag: gluten free

Food

Pavlova

meghanewhite

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Pavlova is a fantastic meringue dessert that melts in your mouth. It’s light, airy, and crunchy on the outside, with a soft marshmallow inside. The addition of whipped cream and fruit makes this dreamy confection absolute perfection, in my opinion.

You can make your very own pavlova. It may look and sound intimidating to make a meringue cake, if you’ve never made one, but you can do it! With a few simple ingredients, in no time you will have a beautiful dessert for your next holiday, or gathering, or just to enjoy yourself.

And, a little side note on the origins of this wondrous treat; there is debate whether pavlova came from Australia or New Zealand. Either way, it’s delicious. The name is from Russian ballerina Anna Pavlova. Traditionally, it’s topped with passion fruit, but you can use whatever fruit you like. A little history lesson. Now, on to the recipe we go.

Happy Eating!

Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go. Joshua 1:9

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Pavlova 

Special equipment needed: stand mixer or hand mixer

Ingredients

4 egg whites at room temperature

1 cup granulated sugar

1/2 Tablespoon corn starch

1 teaspoon white vinegar

1 teaspoon vanilla

Instructions 

  1. Preheat oven to 200°.
  2. Line a baking sheet with parchment and trace a 9-inch circle around a baking pan onto the paper. 
  3. Using the whisk attachment, place room temp egg whites in your mixing bowl and start the mixer on low. Mix for about 2 minutes until the egg whites get foamy.
  4. Now turn up the mixer to medium until you get soft peaks. The egg whites will be fluffy and hold their shape. This will take several minutes.
  5. Next, slowly add the sugar a spoonful at a time while the mixer is running at medium speed. Wait about 30 seconds between each spoonful as the mixer runs. 
  6. Once all the sugar has been mixed in, turn up the mixer to medium high until you get stiff peaks, and the mixture is thick and glossy. Check that all the sugar is dissolved by taking some of the mixture between your thumb and forefinger to feel for granules. Continue mixing until all sugar is dissolved and stiff peaks have formed. 
  7. Now add the corn starch, vinegar, and vanilla and mix on low just until incorporated. 
  8. Spoon the meringue onto the 9-inch circle on the parchment paper leaving a small shallow spot in the middle with the edges being slightly higher. 
  9. Bake for 1 hour, then turn off the oven, leaving the meringue in the oven for another hour. After the 2 hours you can take the meringue out of the oven or you can leave it in the oven overnight. 
  10. When you’re ready to serve the pavlova top with whipped cream and fresh fruit. Enjoy!

Notes

  • Cracks in a pavlova are quite normal and it will still taste delicious.
  • Add the whipped cream and fruit right before serving or slice individual pieces and add toppings separately. The pavlova will start to soften once fruit and cream has been added so it will lose some of its crispness. 
  • Store a decorated pavlova in the refrigerator for up to 2 days. A plain pavlova with no whipped cream or fruit can be kept in an airtight container in the pantry for 2 days. 
  • Vinegar and corn starch will stabilize the pavlova and help prevent weeping.
  • Leaving the pavlova in the oven overnight to slowly cool will help prevent cracks.

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Soft peaks.

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Stiff peaks.

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Trace a circle on the parchment paper.

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Ready to go in the oven. Make lots of swirls as they add great texture.

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Once the pavlova is cooked it will still look glossy, just slightly dull.

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Top with whipped cream and berries. Enjoy!

 

Photo credits: Meghan E. White 

Food, Uncategorized

Banana Ice Cream

meghanewhite

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I had several very ripe bananas that I wanted to use up. Another loaf of banana bread wasn’t going to work, since I had two loaves in my freezer. Then the idea popped in my head to make banana ice cream, since I had seen it online. I love trying new things, so I went for it.

My experiment worked beautifully, and really surprised me. Frozen bananas make great ice cream. The texture is like soft serve, sweet, creamy, and delicious. You just need ripe bananas and a food processor, or blender. So simple, yet so refreshing.

The best part about this ice cream is you can add things like chocolate chips, peanut butter, vanilla, or other frozen fruits to make any flavors you wish. This easy one ingredient banana ice cream is the base, and you can create to your hearts desire and your taste buds desire.

Some call this banana nice cream, since it’s not technically ice cream. Call it whatever you like. But definitely give this banana ice cream a try if you’ve got some ripe bananas sitting around. This is a great way to use them. Enjoy!

May mercy, peace, and love be multiplied to you. Jude 1:2

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Banana Ice Cream

Ingredients

3 ripe bananas

Optional:

1 teaspoon vanilla

1 to 2 teaspoons agave nectar or maple syrup for extra sweetness

Equipment

Food processor or blender

Instructions

  1. Peel and slice ripe bananas into 1 inch pieces. Place sliced bananas in a freezer bag and freeze for at least a couple of hours until frozen solid.
  2. Put the frozen bananas in a food processor or a blender.
  3. Chop or blend banana in short intervals. At first the bananas will be in large chunks until they get crumbly. Scrape down the sides between each pulse of the food processor or blender. After a few minutes the bananas will become smooth and creamy, like soft serve.
  4. Transfer to an air tight container and freeze. You can eat the banana ice cream right away, or freeze it to get it more solid. It’s delicious either way!

Notes

*A food processor works well. I have used my blender, which isn’t very powerful, and it worked fine, it just takes a bit longer.

* One banana is approximately one serving.

*Keep blending until the bananas are smooth and creamy, like soft serve.

* Add in chocolate chips, nuts, dried fruits, peanut butter or anything you like. I’ve made banana ice cream with frozen strawberries and it’s very good. Be creative.

* Use this delicious chocolate topping Homemade Magic Shell

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Food, mustard seed sentinel

Two Ingredient Homemade Ice Cream

meghanewhite

I checked my calendar and it still says summer. That means we are legally allowed to eat ice cream. There are no laws about when to eat ice cream, but most of us enjoy this creamy treat in the hot summer months. We can do better than just consume some overpriced store-bought ice cream, we can make our own. 

This is the easiest homemade ice cream you will ever make. There is no ice cream machine involved, and no special equipment is required. If you have a stand mixer or a hand mixer, you can make this tempting ice cream. And it really only takes two ingredients to make the sweet, light, fluffy ice cream base. The rest is up to your taste buds and your imagination. 

I love to use my family as guinea pigs when I try new recipes. This one was so much fun to play with since the flavor possibilities are endless. To be safe for our first round, we stuck with some classics. We made strawberry, mint chip, coffee, cookies and cream, cookie dough, and vanilla. All six are delicious.

The consensus from my panel of taste testers, my husband and sons, is that this ice cream is a winner. My panel of judges raved about the light creamy texture, and yummy flavors. We are already planning our next batch with some fun new varieties. This homemade ice cream gets my families stamp of approval, and I think your family will love it as well.

Happy Eating!

Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful. 

Colossians 3:15

Two Ingredient Ice Cream

Ingredients:

1 pint heavy whipping cream

1 (14 oz.) can sweetened condensed milk

Instructions:

  1. In a large bowl, using the whisk attachment, beat whipping cream with a mixer until soft peaks form.
  2. Add sweetened condensed milk and whip on high until stiff peaks form.
  3. Divide up ice cream base in batches and add in flavors before freezing.
  4. Place prepared ice cream in air tight containers and freeze for 6 hours until it’s frozen solid.
  5. It can be kept frozen for up to 6 weeks.

Notes:

  • Soft peaks will take a few minutes and the cream will be thickened.
  • Stiff peaks will hold their shape and be firm. Be careful not to overmix.
  • Refrigerate the condensed milk beforehand.
  • You can purchase ice cream containers online, but they aren’t necessary.
  • This recipe will make 3 ½ pints (56oz) of ice cream.
  • Carefully fold in cookies, sprinkles, chocolate chips or whatever you want.

To get all of my recipes go to the link below. Go to More and scroll down to Meghan’s Corner. Mustard Seed Sentinel is an online faith-based magazine filled with all sorts of fantastic articles, written by accomplished, talented writers. Check it out and subscribe.

https://www.mustardseedsentinel.com