Monday, July 29, 2013

Mandarin Mondays: OMARE SRETPECT TLESS ATTACK (The Chinglish Files)


Thursday, July 25, 2013

DIY Key Lime Pie Ice Cream

Ever since we've discovered key limes here, we've fallen in love with every recipe I've incorporated their flavor into. I made this key lime pie ice cream for our anniversary, and it is amazing. Basically, you make key lime curd and vanilla custard (just like for vanilla ice cream) mix them together and freeze. Add graham cracker bits, toasted coconut, or whipped cream for extra special touch.

Because the lime curd adds extra sugar and butter, this is by no means a diet recipe, but works much more easily than most recipes to freeze and keep in a regular freezer. It stays softer and creamier. I'm thinking all homemade ice cream could be improved with butter since this Key lime pie ice cream and this caramel ice cream are both so amazing. When in doubt, add butter.

Key Lime Pie Ice Cream Recipe

Key Lime Curd

  • 1 cup sugar
  • 3 eggs
  • 1/3 cup fresh Key lime juice
  • 1 Tbsp freshly grated key line zest
  • 1/4 cup  butter cubed
  1. Combine eggs and sugar in a sauce pan or double boiler. Then stir in lime juice and  zest.
  2. Simmer in a sauce pan or double boiler for 10–15 minutes or until thickened.
  3. Pour through a strainer to remove any egg white particles if necessary/desired.
  4. Add cubed butter and stir until melted and well incorporated.
  5. Allow to cool; the curd will continue to thicken.
In the meantime make the vanilla custard.

Vanilla Custard

  • 3/4 cup sugar
  • 1 1/2 cups whole milk (divided)
  • 4 egg yolks
  • 3/4 cup heavy (whipping) cream
  • 1 tsp vanilla
  1. Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups, and spoons. 
  2. Begin heating 1 cup of milk and sugar slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon.
  3. Pour 1/2 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream. Add vanilla, and stir well.
Once both the curd and the custard have cooled, stir together until well incorporated.

At this point, you can freeze this mixture in an ice cream maker if you have one. Or if you don't have an ice cream freezer, simply mix all ingredients in a freezer safe bowl or pan and follow the instructions here to freeze in your regular freezer.

You can either mix in graham cracker bits (store bought or even homemade) and/or toasted coconut to the ice cream while it is freezing, while it is still slightly soft, or simply add any desired garnish(es) right before serving.

Makes 1 generous quart/liter/







Tuesday, July 23, 2013

DIY Key Lime Curd

We are so glad we discovered "Key" limes here in Asia. They have such a wonderful flavor and we've been enjoying trying to incorporate that flavor into lots of new recipes.

This Key lime curd is so good on just about any everyday bakery product  and in special desserts. If you ever need to have a tea party that feels formal just set out lemon or lime curd, whip cream, and maybe some other sort of fruit jam to go with basic scones and everyone will ask out how you got so good at throwing tea parties.

Homemade Key Lime Curd Recipe

  • 1 cup sugar
  • 3 eggs
  • 1/3 cup fresh Key lime juice
  • 1 Tbsp freshly grated key line zest
  • 1/4 cup  butter cubed
  1. Combine eggs and sugar in a sauce pan or double boiler. Then stir in lime juice and  zest.
  2. Simmer in a double boiler for 10–15 minutes or until thickened.
  3. Pour through a strainer to remove any egg white particles if necessary/desired.
  4. Add cubed butter and stir until melted and well incorporated.
  5. Allow to cool; the curd will continue to thicken. Spread on a cooled cake, muffins, or enjoy on scones or toast.



Friday, July 19, 2013

DIY Peanut Butter Oat Graham Crackers



These slightly sweet and chewy crackers are a great twist on regular graham crackers. To a graham cracker purest these might not be graham crackers at all, since they don't have wheat/graham flour or molasses, but I can't think of a better comparison as most American cookies aren't sweet and thee crackers aren't sweet enough to me to be called cookies. So I'm calling them graham crackers and they are just as great for s'mores as regular graham crackers.

Whatever you call them they are a great snack by themselves, and add a fun twist to other recipes where you would normally use plain graham crackers.

Homemade Peanut Butter Oat Graham Cracker Recipe

  • 2 cups oat flour (homemade works great)
  • 1 cup white flour
  • 3/4 cup brown sugar
  • 1/2 cup peanut butter
  • 1/4 or more milk
  • 1/2 tsp baking soda
  1. Combine all dry ingredients.
  2. Add peanut butter and cut in with a pastry blender to mix well. Or you could melt the peanut butter to stir it in more easily.
  3. Add 1/4 cup milk and more if needed by the Tablespoon to form a stiff but not sticky dough.
  4. Roll dough out on floured surface to about 1/8 inch thick. Cut into square and prick with fork if desired.
  5. Transfer to cookie sheets and bake at 350F for 10-12 minutes.
  6. Remove and let cool on wire racks or clean counter top.


Tuesday, July 16, 2013

DIY No Molasses Graham Crackers


Most graham cracker recipes call for molasses and I don't keep it around. I actually don't even know if it is available here in this part of China. But these graham crackers taste just as good made with brown sugar. The baby loves them, and they are great for s'mores. You can also bake half of the recipe directly in a pie pan for a healthier graham cracker crust for your favorite desserts.

Even if you don't want to make crackers regularly, it is a fun family project. My boys always love making crackers together.

Homemade No Molasses Graham Cracker Recipe

  • 2 cups whole wheat or graham flour
  • 1 cup white flour
  • 3/4 cup brown sugar
  • 1/2 cup oil or melted butter
  • 1/4 or more milk
  • 1/2 tsp baking soda
  1.  Combine all dry ingredients.
  2. Add oil or melted butter and mix well.
  3. Add 1/4 cup milk and more if needed by the Tablespoon to form a stiff but not sticky dough.
  4. Roll dough out on floured surface to about 1/8 inch thick. Cut into square and prick with fork if desired.
  5. Transfer to cookie sheets and bake at 350F for 10-12 minutes.
  6. Remove and let cool on wire racks or clean counter top.







Saturday, July 13, 2013

Alexander at 9 months

As babies tend to do, Alexander has grown, learned, and changed a lot in the past month. He is generally a happy kiddo and we're so thankful for him.


At 9 months Alexander:
  • Is 21.75 pounds and 30.5 inches
  • Wears 12-18 month clothes
  • Can sit (but doesn't like to very often)
  • Can do a real crawl, very fast
  • Can say Mama, Dada, and nigh-nigh (night-night), and yum-yum
  • Can clap (loves to clap for himself when he does a good job) and point
  • Will occasionally hit his diaper for a diaper change or put his hands together for more, but generally likes to squeal instead of sign when he needs something
  • Loves to eat any solid food close to him as well as tons of milk still
  • Has had his eyes change color slightly over the past month and we're wondering what color they will turn out to be





















Thursday, July 11, 2013

Happy Anniversary and Birthday My Love!

On Sunday my husband and I celebrated our 6th wedding anniversary and today is his birthday! I am so thankful to share our lives together. I hope we are given many many more years together.

I love you honey!




And even if its name is quite unfortunate, death by chocolate is an awesome dessert for any occasion. Just assure whomever you are celebrating with that you do indeed wish them a long and healthy life.

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