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Recipe: Mason Jar Ice Cream (No-Churn!)

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)
½ cup chilled heavy cream
2 tsp granulated sugar
¼ tsp pure vanilla extract
1 salt
Chocolate
1 tsp unsweetened cocoa powder
Maple Walnut (Omit Granulated Sugar)
1 tbsp pure maple syrup
¼ cup chopped walnuts
S’mores
¼ cup chopped chocolate, crushed graham crackers, mini marshmallows
Mint Chip
¼ cup chocolate chips
¼ tsp peppermint extract
Strawberry (or any fruit)
¼ cup chopped fresh strawberries
More Mix-Ins
nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Vanilla Roasted Strawberries

Ingredients

Directions

~ Marla Meridith

Black & White Star Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: No-Churn Peppermint Ice Cream

Ingredients

Directions

~ Marla Meridith

Chocolate-Vanilla Checkerboard Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Looking for an easy & delicious recipe that captures all those delicious, cozy fall flavors? Look no further than this Coconut Pumpkin Rice Pudding. It’s naturally sweetened with pure maple syrup and is also vegan & gluten free.

4 servings

1 (13 1/2) ounce can unsweetened full fat coconut milk
2 cups water
1/4 cup pure maple syrup
1/2 cup unsweetened pumpkin puree
1/2 tsp Kosher salt
3/4 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup Arborio rice, briefly rinsed and drained
–toppings
brown sugar
sweetened coconut flake
ground cinnamon

Heat the oven to 350˚ F with the rack in the middle.
Bring the coconut milk and water to a boil in a 10″ cast iron skillet over medium-high heat. Mix to combine.
Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.
Pour in the rice and mix well to combine.
Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.
Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.
Sprinkle individual bowls with brown sugar, coconut and cinnamon.

~ Marla Meridith

Recipe: Maple Vanilla Roasted Strawberries

Add these Maple Vanilla Roasted Strawberries to your pancakes, waffles or yogurt parfaits. Or enjoy over cakes, whipped cream or ice cream! This recipe is so simple and delicious!

2-4 servings

1 pound fresh strawberries, rinsed and pat dry
2 tbsp pure maple syrup
1 tsp pure vanilla extract
pinch of fine sea salt

Preheat oven to 375 degrees F with the rack in the middle.
Trim ends off strawberries and discard. Cut strawberries in half, quarters if they are huge.
Place on a baking sheet and toss with maple syrup, vanilla and salt. Arrange berries in a single layer.
Bake for 25-30 minutes. Remove from the oven and scrape from the pan with a spoon. Enjoy hot, room temperature or cold.

Adjust maple syrup to taste, to go sweeter simple add more!

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Recipe: No-Churn Peppermint Ice Cream

Ingredients

Directions

~ Marla Meridith

Chocolate-Vanilla Checkerboard Cookies

Ingredients

Directions

~ Marla Meridith