Take Back the Kitchen: Alma’s Kahlua Ice Cream

Ice cream is great for any time of year but especially in summer. Back in the day (do I sound old?) all ice cream was natural but definitely not so anymore. Many ice cream brands, especially the inexpensive ones, have loads of additives that might surprise you. Although the following ingredients are ones that you wouldn’t want to eat every day, a once in a while home made ice cream treat beats the chemical filled ones. If you don’t already have an ice cream maker, you may either want to invest in one or make this the old fashioned way by shaking with ice (many recipes are on line for that activity!). Also, you may want to remove the Kahlua if you are serving kids. Enjoy!
Kahlua Ice Cream:
You will need an ice cream maker for this recipe and at least 4-6 hours to freeze the ice cream maker cylinder:
2 cups whole milk
1 cup heavy cream
3/4 cup superfine white sugar
1 tsp vanilla extract
1 tbs Kahlua
Place an ice cream maker cylinder in the freezer overnight.
In a large mixing bowl, mix the sugar, milk, cream, extract and Kahlua until the sugar is fully incorporated. There may be a little sugar residue on the bottom of the bowl so try to stir that into the liquid mixture as much as possible.
Remove the cylinder from the freezer and add in the mixture. Turn the ice cream maker on and let stir for about 20 minutes or until the ice cream mixture is sold. It won’t be as hard as ice cream that is in the freezer but will no longer be liquid.
Place the now solid mixture into a freezerproof glass, stainless or plastic tupperware and place in the freezer. The ice cream around the edges of the cylinder may be tough to get out but use a very hard plastic spatula to remove all of it.
Place in the freezer overnight or at least for a couple hours until it is the consistency you like.
Serve and enjoy!
For more great recipes, please visit takebackthekitchen.com

Take Back the Kitchen: Alma’s Dominican Flan

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I recently went to the Dominican Republic and learned how to make a Dominican style flan which is very different in texture from a Spanish flan, much more dense. Technically it is supposed to be prepared in a water bath on a stove top with a smaller pot inside a larger pot which I did not have. I decided to improvise and bake it and it came out great. I also decided to add a little Caribbean flair so I poured in some Kahlua. It is frighteningly easy so be cautious! This might be a weekly addiction!
Dominican Flan:

4 eggs
1 can condensed milk
1 can evaporated milk
1 tsp vanilla
1 tsp Kahlua
2 tbsp sugar
1 tsp oil (I used avocado oil)
In a blender, combine the eggs, milks, vanilla and Kahlua. Set aside.
In a non stick pan over medium heat, heat up the oil and the sugar and stir until it is liquid caramel-about 3 minutes.
Quickly, while still a liquid, pour the caramel sauce into a glass 9″ pie dish and spread it all over the bottom and sides of the dish. Act FAST! before it hardens.
Pour in the egg mixture and place on the middle rack in the preheated oven.
Bake for 40 minutes.
Let sit for a few minutes until it cools and then go along the sides with a butter knife to loosen it.
Jiggle it from side to side, gently until it starts to move away from the sides.
Place a large plate on top of the flan and then invert it.
Place in the fridge to serve cold and serve with a caramel sauce if you like.
For more great recipes please visit takebackthekitchen.com

Take Back the Kitchen: Alma’s Magic Cookie Bars

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Hi everyone! Let’s face it, we all want the teens to hang out at our house so we can keep an eye on them. Yes, it’s noisy, yes, they drink all my organic milk, yes, I pray they won’t put their muddy shoes on my daughter’s white carpeted floor, yes, I smile politely when they leave a thousand chocolatey napkins on my table for the dog to attack but at least I can make sure they are not in the middle of town drinking and smoking.
Initially, I attempted to lure them with edamame dip and pita chips and my leftover egg strata but, although they said they liked it, I found it untouched IN THE GARBAGE!!! Oh, the horror.
When my daughter begged me to make the classic age old recipe for Magic Cookie Bars (you can find this classic on every website and cookbook), what could I say? Everything in moderation. It’s a sacrifice I must make.
How do you lure the teens to your house? If your homemade hummus and sprouts just ain’t doing the trick, try these and get back to me on your success.
Magic Cookie Bars:

2 packages graham crackers crushed in a food processor
1 stick of butter , melted
one 14 oz can condensed milk
2 cups chocolate chips (feel more virtuous by using fair trade ones from Costco)
1 1/2 cups sweetened coconut
Preheat the oven to 350 degrees
In a 9″X13″pan with sides like a pyrex, spray some cooking spray or rub some butter on the bottom
mix the melted butter and graham cracker crumbs together and press into the bottom of the prepared pan
pour the condensed milk all over the crumbs
sprinkle on the chocolate chips
sprinkle next layer with coconut
Place in the oven for 25 minutes and let cool
Serve room temperature or chill in the fridge-enjoy!
For more great recipes visit: takebackthekitchen.com

Take Back the Kitchen with Alma Schneider

I dare say I outdid myself when the challenge arose to bring an Asian dish to a Chinese New year’s Party.
I wanted to make Peanut Butter Bars but I needed to make them Asian-y somehow.
Peanuts? Hmmm.
Coconut oil, chili pepper and lime zest!
Crazy Amazing Thai Peanut Butter Dessert Bars with Chocolate Lime Frosting:
First layer:
2 sticks of butter , melted
1 1/2 packages of graham crackers, crushed in a food processor-about 2 cups when crushed
1 1/4 cups smooth, creamy peanut butter
2 cups powdered sugar
For topping:
2 cups semisweet chocolate chips
2 TBS coconut oil
1/8-1/4 tsp ground chili pepper, depending on your tolerance for heat
zest of 2 limes, more if you like lime flavor but make sure you put the freshly zested lime on top RIGHT before you serve them
Combine all of the first layer ingredients in a big bowl until fully combined.
Press into a 9″X 13″ pan and set aside
In a double boiler or a stainless steel bowl over boiling water, melt 2 cups chocolate chips with the coconut oil and the chili pepper. Stir until all is melted and combined
With a spatula, spread the chocolate mixture onto the peanut bars
Sprinkle the lime zest over the chocolate layer and refrigerate until chocolate is hard (I actually stuck mine in the freezer for about 20 minutes since I was in a hurry to get to the party).
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

Alma’s Jam Shortbread bars

With just a few ingredients, anyone can transform some pantry items into a delicacy. Fruit shortbread bars were the brainchild of my friend who wanted to make my marzipan bars …but ran out of marzipan!
Here they are:
Jam Shortbread Bars:
1 cup flour
1/2 cup powdered sugar
1 stick softened butter
3/4 cup jam of your liking
1 cup chocolate chips
Cream butter, sugar and flour together until fully combined
Take 1/2 of dough and lay in a parchment paper lined bread loaf pan
Top evenly with the jam to cover entire surface of dough
Top with remaining dough to cover jam fully and press down
Bake at 400 degrees for about 20 minutes or until top starts to turn golden brown
Remove from oven, add chocolate chips to top the dough evenly and place in oven for two minutes
Remove from oven, spread chips with a knife so it frost the top of the shortbread and let cool
When cool, slice through into pieces and place in the fridge until the chocolate hardens

Desert Recipes to Outsmart Your Sweet Tooth

Written by Role Mommy Guest Contributor, Allen Jennifer.
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I have to confess that I have a sweet tooth that will some day be my undoing. Craving for ice creams, chocolates and anything sweet at all odd hours of day and night goes straight to my hips and of course my cavities!!! Despite anything Nigella Lawson might say, when your children get your sweet genes, it is cause for worry. This is why I came up with the idea of looking for natural sugars and healthier alternatives to trick all the sweet teeth my family could throw at me. I researched, experimented and finally here are some recipes that give you all the sweet you need without causing as much damage.
Put a lot of fruits in your custard: Custard is a favorite with my children. A very easy but useful technique to reduce the quantity of sweet in it is to put a lot of fresh cut fruits that have natural sugar. This will reduce the amount of sugar you need to put in it.
Use natural items, such as honey: Another option to reduce your sugar consumption while satisfying the needs of your sweet tooth is to put some honey in your yoghurt instead of sugar. You can make a huge variety of milkshakes by putting in fresh fruits that naturally sweeten the drink. These milkshakes will not be healthier but also have better nutritional value.
Fruit Salad: Fruit salad with yoghurt dressing and a dash of cinnamon and honey in it is not highly nutritious but also appropriate for people wanting to avoid sugar.
Opt for Dark Chocolates: Using dark chocolates instead of regular chocolates for your cakes, milkshakes and other dessert recipes is a good idea if you wish to outsmart your sweet tooth.
Cinnamon: Using cinnamon in your dessert recipes is another way to sweeten the dish without raising the calorie count.
Carrots: Using carrots to make cakes and desserts is a good option too, if you wish to reduce the use of sugar.
Try out these recipes for yourself. They can become favorites with your family, as they have with mine. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++About the Author: Hi, I’m Allen Jennifer from Livesnet, a great site for you if you want to see reviews on baby gears and positive parenting tips as well. So to know more about baby gears, just go for our site and do check out my hot reviews on mamas & papas sola stroller.