Cinnamon Sugar Baked Donuts

donut 4Hi guys!  I am back…it has been a while and I have missed posting recipes, but life, kids, end of school and now summer!  So here we are and I am kicking off summer with Cinnamon Sugar Baked Donuts…the best!!!  We made them over the weekend and we made them again and we are going to need to make them again:)  Lately, anytime we go for a donut run with the girls, Adele chooses cinnamon sugar so I wanted to get her approval…and she LOVES them and I love them!     donut 1donut 2donut 3

Cinnamon Sugar Baked Donuts
Yields 12
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Ingredients
  1. 1 Cup All Purpose Flour
  2. 1 Tsp Baking Powder
  3. 1/4 tsp Baking Soda
  4. 1/4 tsp Salt
  5. 1/2 tsp Cinnamon
  6. 1/3 Cup Brown Sugar
  7. 1 Egg
  8. 1/4 Cup Whole Milk
  9. 1/4 Cup Sour Cream
  10. 2 Tbsp Unsalted Butter, Melted
  11. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F and grease donut pan
  2. In a mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon
  3. In another bowl whisk together brown sugar, egg, milk, sour cream, melted butter and vanilla extract
  4. Slowly whisk the dry ingredients into the sugar and egg mixture until smooth and fully combined
  5. Using a pastry bag, pipe the batter into the donut pan and fill each donut mold half way
  6. Bake for 8-10 minutes or until the donuts spring back to touch
  7. Allow the donuts to cool for 5 minutes and transfer to a wire rack
  8. Combine the sugar and cinnamon topping in a bowl
  9. Lightly brush the melted butter onto the baked donuts and immediately dip into cinnamon sugar topping and cover all sides
  10. Enjoy!
Cinnamon Sugar Topping
  1. 4 Tbsp Butter, Melted
  2. 1/2 Cup Granulated Sugar
  3. 1/2 tsp Cinnamon
INK foods : In Nanny's Kitchen http://inkfoods.com/
donut 5

Lemon Poppy Seed Yogurt Bundt Cake

IMG_7555Happy spring…It is hard to believe the spring season is already here! After a beautiful and fun filled week in San Diego with our girls and Oliver (still hard to believe we have three kids :) )for spring break and coming home to this gorgeous warm weather…I am in the mood for some new light and fresh recipes!  

While we were in California, we did all the kid friendly adventures but we also squeezed in some time to try out new restaurants and a few bakeries.  I love the flavors and simplicity of the food they serve.

This Lemon Poppy Seed Yogurt Bundt Cake is bringing me back to the California flavors while we get back into the groove at home.   

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Lemon Poppy Seed Yogurt Bundt Cake
Yields 1
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Cake
  1. 2 Cups All Purpose Flour
  2. 2 tsp Baking Powder
  3. 1 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 1 Cup Granulated Sugar
  6. 1 Cup Greek Yogurt
  7. 1/2 Cup Vegetable Oil
  8. 3 Eggs
  9. 1 Large Lemon, zested (save the juice for the glaze)
  10. 2 tbsp Poppy Seeds
*Lemon Glaze
  1. 1 Cup Powdered Sugar
  2. 2-3 Tbsp Lemon Juice
Instructions
  1. Preheat oven to 350 degrees F, butter and flour bundt pan
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt (set aside)
  3. In a large mixing bowl whisk together sugar, vegetable oil, eggs, lemon zest and poppy seeds
  4. Alternate flour mixture and yogurt to wet ingredients until smooth and thick
  5. Spread cake batter into prepared bundt pan
  6. Bake for 30-35 minutes or until golden and cake springs back when you touch it
  7. Allow the cake to cool for 5 minutes before removing it from the pan
  8. While the cake is cooling, prepare the *Lemon Glaze
Lemon Glaze
  1. In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth and the desired consistancy
  2. Drizzle the glaze over the top of the bundt cake
  3. Serve and Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Where to buy: Cute floral plates, fruit basket, Gold Flatwarebundt panInk Foods Signature

Roasted Banana Split Ice Cream Sandwich

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Summer is upon us and until I had kids I never realized the importance of keeping busy, cooling off and chilling out.  There is a fine balance between keeping our kids active and boredom.  The stage of life my girls are in is quite confusing, you sign them up for every camp out there and when they are home two seconds, they want to know what’s next, but what I have slowly figured out is that a little home time is really what they need. They don’t need their every day filled to the brim with no time to run around outside in the sprinklers, play old fashion board games and just enjoy a moment of quite reading and craft time.  These moments seem the most calm and the ones I tend to enjoy most with them.

Both of my girls love helping in the kitchen, which is wonderful and messy all in one, but I am thankful for their interest in cooking and baking.  As the heat kicks in, it is hard to focus on anything else but ice cream and we have loved creating this frozen treat smashed between two of our favorite cookies, brownies, graham crackers or really anything that goes with our favorite ice cream flavor at the time.

Roasted banana split ice cream sandwich is one of our favorites and it is perfect for a dinner party, backyard barbecue or just a quiet night at home. Set out all the topping you would need and let your guests create their own. Making homemade ice cream sandwiches is the perfect project for you and your kids but these old fashion frozen treats are also making a comeback and can be found at some of our favorite bakeries, ice cream shops and restaurants.IMG_4507IMG_4512

Roasted Banana Split Ice Cream Sandwiches
Yields 12
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Chocolate Cookie
  1. 2 Cups All Purpose Flour
  2. 1/2 Cup Cocoa Powder
  3. 1/4 tsp Salt
  4. 1 Cup (2 sticks) Butter, Unsalted
  5. 1 1/2 Cups Powdered Sugar
  6. 2 Egg Yolks
  7. 1 tsp Vanilla Extract
Roasted Banana Ice Cream
  1. 3 Bananas
  2. 2 Cups Heavy Cream
  3. 1 Cup Whole Milk
  4. 1 Cup Granulated Sugar
  5. 5 Egg Yolks
  6. 1 vanilla bean, split
Chocolate Cookie
  1. Preheat oven to 350 degrees F
  2. Combine flour, cocoa powder and salt and set aside
  3. In a large mixing bowl, cream together butter and powdered sugar and mix until smooth
  4. Add in eggs yolks and vanilla extract and mix until combined
  5. Scrape down butter mixture and slowly add dry ingredients until dough has come together
  6. Remove the dough from the mixing bowl, shape into a rectangle, cover with plastic wrap and refrigerate for approximately 1 hour or until chilled
  7. Roll the chocolate dough to 1/4 inch thick and cut into 3 inch squares and place on parchment lined sheet pan
  8. Using a skewer, poke nine evenly spaced holes into each cookie before baking
  9. Bake for 15 minutes at 350 degrees F
  10. Allow the cookies to cool completely before assembling
Roasted Banana Ice Cream
  1. Preheat oven to 325 degrees F
  2. Place 3 unpeeled banana on a parchment lined sheet pan and roast until skin is completely black, approximately 20 minutes
  3. Allow the bananas to cool completely, peel, mash and set aside
  4. In a bowl, whisk together the egg yolks and half of the sugar
  5. In a saucepan combine heavy cream, milk, 1/2 of sugar and vanilla bean
  6. Once it comes to a simmer, slowly whisk 1/2 of the milk mixture into egg yolk mixture
  7. Add the egg yolk mixture back into the saucepan, stirring constantly for 1 minute
  8. Add the mashed bananas into custard and cook for 3-4 minutes or until custard becomes thick and coats the back of a wood spoon
  9. Using an immersion blender, pulse mixture until smooth
  10. Strain mixture into a large bowl to remove any cooked eggs or banana pieces
  11. Cover custard and refrigerate until cold
  12. Once the mixture is cold, make the ice cream according to your ice cream machine instructions.
  13. Spread the frozen ice cream into a 9x9 inch parchment lined pan, cover and freeze overnight
  14. Remove the molded ice cream from the pan and cut into 3 inch squares
  15. Assemble Ice Cream Sandwiches and freeze until ready to serve
  16. Serve with optional toppings or enjoy on their own!
Notes
  1. Toppings: (optional)
  2. Fresh Whipped Cream
  3. Maraschino Cherries
  4. Chopped Pecan
  5. Toasted Coconut
  6. Chocolate Sauce
INK foods : In Nanny's Kitchen http://inkfoods.com/
Where to find the best Ice Cream Sandwiches in Dallas:

Liz, owner of Joy Macarons has taken her famous French Macaron and sandwiches them with homemade ice cream for the most amazing Ice Cream Sammy’s. The combinations are endless with flavors like Thai Tea, Guava/Coconut, Butter Pecan and Cereal Milk but why not try them all.  

A new ice cream shop coming to Dallas, Milk Cream, has put a twist on the traditional ice cream sandwich and instead stuffs their ice cream in a dense doughnut like bun. You will be able to indulge in these milky buns this summer on Ross Ave.  Milk Cream is estimated to open July 23rd.

Equipment Needed:
Ice Cream Machine
Immersion Blender
Square Fluted Cookie Cutters

Ink Foods Signature

Profiteroles…Fancy Up Your Ice Cream!

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Happy July!  It is crazy how fast this summer is going, but it has been a fun and busy one.  Trying to keep the girls entertained and cool has been the main focus and July is going to only get hotter.  With warm temperatures, the only thing we can turn to is ice cream and I am thankful it is National Ice Cream month so we have an excuse to eat it every day!  Profiteroles are a simple way to fancy up my go to homemade classic ice cream or dairy free coconut ice cream recipes.

A classic French dessert that might seem intimidating to make will surprise you with it’s simplicity and ease for a light summer dessert. Pâte à Choux is the dough that creates this airy and crisp shell often filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce (dairy free option) or fresh fruit. Bite size, full of ice cream and fresh fruit, profiteroles will win over your guests heart and keep you cool during the summer heat.

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Classic Profiteroles
Yields 24
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Ingredients
  1. Pâte à Choux
  2. 1 cup Water
  3. 1/2 cup Butter, Unsalted
  4. 1/4 tsp Salt
  5. 1 1/2 cups All Purpose Flour
  6. 4 Eggs
Filling/Garnish
  1. Vanilla Bean Ice Cream or Flavor of your choice
  2. Fresh Strawberries, sliced
Instructions
  1. Heat water, butter and salt in a medium sauce pan and bring to a boil
  2. Once the butter is completely melted, reduce the heat and add in the flour
  3. Whisk until the flour and butter mixture come to a paste form and pulls away from the sides of the pan
  4. Take the mixture off of the heat and pour dough into a mixer with paddle attachment
  5. Mix on medium speed for 2 minutes to release the steam from the dough
  6. Slowly add the eggs, one by one and beat until the dough is smooth and all ingredients are fully combined
  7. Pipe or scoop into 2” round balls
  8. Egg wash the top of dough
  9. Bake at 425 degrees F for 10 minutes and reduce to 375 degrees F for approx. 15 minutes or until profiteroles are a light golden brown
  10. Allow the profiteroles to cool completely before filling
  11. Cut profiteroles in half and add one scoop of vanilla bean ice cream and fresh cut strawberries
  12. Garnish with powdered sugar
  13. Serve immediately
INK foods : In Nanny's Kitchen http://inkfoods.com/
Must have kitchen gadgets:

 Ice Cream Maker,

Ice Cream Scoop,

Piping Bags,

Silpat

Ink Foods Signature

Berry Slab Pie

IMG_3954Happy Memorial Day!!  As we dive into summer, backyard bbq’s and pool parties, easy and fresh are what we are looking for. A slab pie is the perfect warm weather treat, similar ingredients to your classic deep dish pie, but tends to be on the lighter side due to the thin buttery crust surrounding fresh seasonal fruit. Enjoy this berry filled goodness all summer long topped with your favorite scoop of ice cream!IMG_3875IMG_3926IMG_3945

Berry Slab Pie
Serves 10
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Pie Crust
  1. 5 Cups All Purpose Flour
  2. 1 Tbsp Sugar
  3. 2 tsp salt
  4. 2 Cups Unsalted Butter, Chilled
  5. 1/2 Cup Cold Water
Berry Filling
  1. 4 Cups Strawberries, Sliced
  2. 1 Cup Blueberries
  3. 1 Cup Rasperries
  4. 1 Cup Granulated Sugar
  5. 3 Tbsp Corn Starch
  6. 1 tsp Vanilla Extract
  7. 1 lemon, Zested
  8. Juice of 1 Lemon
Instructions
  1. Preheat oven to 350 degrees F and butter a 9x13 pan (1/4 sheet pan)
  2. In a food processor combine flour, sugar, and salt
  3. Slowly pulse the dry ingredients while adding the cold butter in cubes
  4. Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together
  5. Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out
  6. While the dough is chilling, prepare the berry fruit filling
  7. Slice the strawberries, combine with blueberries and raspberries
  8. Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use)
  9. Once dough is chilled, roll the dough out to cover the bottom of your pan
  10. Add the filling to the top of the dough and spread evenly
  11. Roll out the remainder of the dough and cut into strips to make a lattice top
  12. *Egg wash the dough
  13. Bake for 35-45 minutes or until crust is golden brown
  14. Serve Warm
*Egg Wash
  1. 1 Egg
  2. 1 Tbsp Water
  3. Combine egg and water and whisk until combined 
Using a pastry brush, brush the egg wash onto the dough before baking to create a glossy and golden finish
INK foods : In Nanny's Kitchen http://inkfoods.com/
Ink Foods Signature

Coconut Vanilla Ice Cream

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I am excited to introduce you to my friend Andrea from Loubies and Lulu!  She is a fitness, fashion and healthy lifestyle blogger and always challenges me to come up with the fun, healthy and paleo alternatives to desserts!  

Ice cream is an all around favorite of so many people and everyone should be able to enjoy a scoop of this frozen treat. When Andrea and I were talking about her favorite desserts for summer she expressed how much she loved ice cream but would love an alternative to all the dairy and sugar that is in a traditional recipe. As I was developing this recipe for Loubies and Lulu, my goal was to keep it classic and a great base for a variety of flavors.ink-foods-paleo-ice-cream-1588 ink-foods-paleo-ice-cream-1786ink-foods-paleo-ice-cream-1425

The beauty of Coconut Vanilla Ice Cream is the rich custard flavor and the endless toppings that can be added to make your favorite ice cream sundae. Strawberries, raspberries, pecan, almonds, dairy free chocolate chips and toasted coconut are just a few of my favorite topping to add as well as a rich dairy free chocolate sauce.ink-foods-paleo-ice-cream-1553 ink-foods-paleo-ice-cream-1560 ink-foods-paleo-ice-cream-1388

Thank you Andrea for making and enjoying this perfect summer recipe with me. Head over to Loubies and Lulu for additional toppings and suggestions for the perfect Ice Cream Sundae Bar.ink-foods-paleo-ice-cream-1688 ink-foods-paleo-ice-cream-1777

 

Coconut Vanilla Ice Cream
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Ingredients
  1. 4 Cups Coconut Milk*
  2. 1/2 Cup Honey
  3. 4 Egg Yolks
  4. 1 Vanilla Bean
Instructions
  1. Prepare ice cream maker and freeze bowl for 24 hours before using
  2. Slice the vanilla bean length wise and scrape out the seeds
  3. In a medium saucepan, heat coconut milk and vanilla bean seeds until simmering
  4. Whisk egg yolks and honey in a medium bowl
  5. Once coconut milk is heated, slowly add the milk to the egg yolks while continuously whisking
  6. Pour the mixture back into the saucepan and heat until custard starts to thicken and coats the back of a wood spoon
  7. Strain the custard into a bowl and press plastic wrap to the top to avoid a crust from forming
  8. Once the custard has reached room temperature, refrigerate until chilled ( at least two hours)
  9. (the coconut milk might separate slightly while cooling, just whisk until smooth and comes back together)
  10. Pour the chilled custard into the frozen bowl attachment for ice cream maker
  11. Use ice cream maker according to manufacturer instructions
  12. Remove the ice cream from the bowl and place in an air tight container and freeze until firm, approx. 2 hours
  13. Serve coconut ice cream with dairy free chocolate sauce and toppings of your choice!
Notes
  1. *There are several varieties of coconut milk, but the one that I have found to be the best tasting, most versatile and best for Ice Cream is Native Forest Unsweetened Classic Coconut Milk
INK foods : In Nanny's Kitchen http://inkfoods.com/
Dairy Free Chocolate Sauce
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Ingredients
  1. 1 Cup Dairy Free Chocolate Chips (I used Enjoy Life Semi Sweet Mini Chips)
  2. 1 Cup Coconut Milk*
Instructions
  1. Heat coconut milk in a small saucepan until it comes to a simmer
  2. Slowly whisk coconut milk into a bowl with chocolate chips
  3. Whisk slowly until chocolate is fully melted and milk is combined
  4. Allow the sauce to slightly cool before using (reheat if sauce is made in advance and needs to be warmed)
Notes
  1. *There are several varieties of coconut milk, but the one that I have found to be the best tasting, most versatile and best for Ice Cream is Native Forest Unsweetened Classic Coconut Milk
INK foods : In Nanny's Kitchen http://inkfoods.com/
Some of my favorite ingredients for this recipe:
Native Forest Unsweetened Coconut Milk
Enjoy Life Semi Sweet Chocolate
Unsweetened Coconut Flakes

Equipment Needed:
Ice Cream Maker
Ice Cream Scoop
Acrylic Ice Cream Sundae Serving Bowls
Red and White Disposable Ice Cream Cups
Ramekins for toppings
Loaf Pan

All photos by Stephanie Drenka

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Crawfish Boil….Ending with the best ever Bourbon Bread Pudding

crawfish boiCrawfish season is one of our favorite times of the year. It’s time to get our backyards set up to enjoy spring weather and family get-togethers.

April is a month full of birthdays in our family, and it has become a tradition to host a casual backyard crawfish boil to celebrate. It’s so relaxing to spend time with the people we love most, eating on paper-lined tables piled with spicy crawfish, shrimp, corn and potatoes and listening to music. There is nothing fancy about this, but it brings everyone around the table for the first time after a busy winter.

Throwing a crawfish boil is easier than you might think. Here are answers to typical questions:
When is crawfish in season?
March-May.
What equipment do I need?
The first step to hosting a crawfish boil for a large group is investing in a large stockpot with lid, basket and burner. If you plan to host a crawfish boil every year or several times in a year, it is worth the purchase. (These stockpots can also be used to fry a turkey.) An 80-quart pot will boil 30 pounds of crawfish.
How many crawfish do I need?
Although there are social crawfish eaters and veteran crawfish eaters, a good rule of thumb is around 2 to 3 pounds of mudbugs per person. Don’t worry about leftovers — there are many wonderful recipes you can make with them.
Where do I get crawfish?
Crawfish has to be cooked alive, so ordering from your local seafood market will be your best bet. (We went to Rex’s Seafood, rexsseafood.com.) You will typically need to order early in the week and pick them up the morning of your boil. While you are at the seafood market be sure to pick up your crawfish seasoning and liquid crab boil. Don’t be afraid to add fresh shrimp and crab legs to the mix.
How much time does it take?
Hosting a crawfish boil is a very social event — lots of talking, cooking and drinking beer. While you are waiting on the crawfish to boil you should enjoy the weather and your friends. It takes about an hour total.
How should I serve it?
This is the fun part! Cover a large table in paper, dump the hot crawfish boil on it, and start eating. Make sure to have the music on, beer on hand and empty bowls for the shells. If anyone is new to a crawfish boil, be sure to teach them the tricks. To finish off the night, serve Bourbon Bread Pudding for dessert. (see recipe below)bread pudding

What do I do with leftovers?
If all the crawfish is not consumed, do not throw them away. It will take you a little bit of extra time, but you must clean and remove all the shells in order to save the meat. Refrigerate or freeze the leftover crawfish meat to enjoy later. Some of my favorite crawfish dishes are crawfish mac and cheese, crawfish fritters, crawfish cakes or traditional crawfish étouffée. You will not regret having leftovers

Crawfish Boil
Serves 15
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Ingredients
  1. 1(16-ounce) package powdered shrimp and crab boil seasoning
  2. 1(8-ounce) bottle liquid shrimp and crab boil
  3. 3(4-pound) boxes of salt
  4. 1(30-40 pound) sack of live crawfish
  5. 8 large lemons, halved
  6. 4 large oranges, halved
  7. 1 bag small red potatoes
  8. 8 large heads garlic, not peeled, tops cut off
  9. 6 to 8 onions, cut in half
  10. 1 large pack of mushrooms (optional)
  11. 1 pack of smoked sausage (optional)
  12. 8 ears of corn (frozen)
Instructions
  1. Fill crawfish pot about half full of water and bring to a boil. Add powdered seasoning, liquid shrimp and crab boil, and two boxes of salt to the pot.
  2. In a large washtub, add crawfish, water and half a box of salt to purge the crawfish. After 5 to 10 minutes, empty water, add remaining salt and wash them a second time. Make sure to remove any dead fish, grass or trash from the crawfish at this time. Making sure the crawfish are purged and very clean is essential to ending up with a tasty product in the end.
  3. Once water has come to a rolling boil in the pot, squeeze the juice from the lemons and oranges into the pot and toss in the rind. Add potatoes, garlic, onions, mushrooms and sausage to the pot, and boil for 10 minutes.
  4. Add crawfish to boiling water, cover the pot and bring back to a rolling boil. From the point that the water comes to a rolling boil, boil for no more than about 3 to 5 minutes depending on size of crawfish.
  5. After the crawfish have boiled, turn off burner and add the frozen ears of corn.
  6. Let crawfish soak for about 20 minutes or desired seasoning level. The longer they soak, the more seasoning they absorb. Never do less than 15 minutes or more than 30 minutes.
  7. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
Bourbon Bread Pudding
Serves 10
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Ingredients
  1. 5 cups French bread, cut into 1-inch cubes
  2. 4 cups whole milk
  3. 4 eggs, lightly beaten
  4. 2 cups sugar
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon cinnamon
  7. 1/2 cup raisins
  8. 1 cup pineapple, crushed
  9. Bourbon Caramel Sauce (see recipe below)
Instructions
  1. Heat oven to 350 F.
  2. Place cubed French bread into a large bowl. Pour milk onto the bread and allow the bread to soak for 5 to 10 minutes.
  3. Whisk eggs, sugar, vanilla extract and cinnamon together in a separate bowl and pour over milk and bread mixture; stir to combine.
  4. Fold in raisins and crushed pineapple until fully combined.
  5. Pour mixture into a 9x13 glass dish and bake for 35-45 minutes or until custard is set.
  6. While the bread pudding is baking, make the Bourbon Caramel Sauce.
  7. Serve bread pudding in a bowl with sauce poured on top.
Notes
  1. Bourbon Caramel Sauce: Combine 1 cup unsalted butter and 2 cups sugar in a saucepan over medium heat. Stir consistently until sugar is dissolved and butter is melted.
  2. Remove the pot from the heat and slowly stir in 1 teaspoon cinnamon, 1 teaspoon vanilla extract and 4 tablespoons bourbon.
Adapted from Fishmongers Seafood Market
Adapted from Fishmongers Seafood Market
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Citrus Granita

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It’s April and we have been lucky to start this month with the most beautiful weather!  All I want to do is be outside with my girls and nothing is more refreshing on a spring day than a frozen treat to end the day. Citrus granita is a semi frozen dessert made with water, sugar and a citrus juice of your choice to create a shaved ice that will cool you off all season long.IMG_6221IMG_6239

Lemon Lime Granita
Serves 6
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Ingredients
  1. 3 Cups Water
  2. 1 Cup Sugar
  3. 6 Mint Leaves
  4. 1/4 Cup Lemon Juice
  5. 1/4 Cup Lime Juice
  6. 1 tsp Lemon Zest
  7. 1 tsp Lime Zest
Instructions
  1. In a small saucepan combine water, sugar and mint leaves
  2. Cook the simple syrup until sugar is dissolved and comes to a slight boil
  3. Turn the heat off and allow the simple syrup to cool down and then cover and refrigerate until chilled
  4. Once the simple syrup is chilled, remove mint leaves and stir in lemon juice, lime juice and zest and pour into a 9x13 baking dish
  5. Place in the freezer for 1 hour and using a fork stir up the mixture to create shaved ice
  6. Continue to freeze mixture and shave the ice every 30 minutes until fully frozen
  7. Once you are ready to serve, shave the ice with a fork into the bowl of your choice and garnish with fresh mint
  8. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
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