Homemade Honey Sweetened Whipped Cream {Real Food + Nourishing}

WHIPPED CREAM - it's a love or hate kind of thing.  I love it, but only if it's homemade.  And I mean made with REAL ingredients, not any of that processed junk.  I rarely have it because I can't stand whipped cream in any other form.  Do you know what's in store bought FAKE whipped cream?  Corn Syrup, Refined Sugar, Artificial Flavors, Carrageenan ... YUCK, no thank you.  And then there's the fluffy kind that comes in the round container ... guess what, it's loaded with Hydrogenated Vegetable Oil ... gross!

Homemade Whipped Cream is SO EASY TO MAKE!  When you make it with REAL, healthy, nourishing ingredients, you can't go wrong.  

The next time you're in need of some whipped cream, please make some on your own.  It literally takes minutes to make and the result is so worth it.    

HOMEMADE HONEY SWEETENED WHIPPED CREAM

Perfectly sweet, simple and delicious ... this Honey Sweetened Whipped Cream is oh so good!

Equipment: Large Mixing Bowl w/ high sides, Hand-Held Mixer or Standing Mixer

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• 2 cups organic whipping cream or raw cream * {See Resources}
• 2-3 tablespoons raw honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract 

1.  In a large mixing bowl, whip the cream, honey and vanilla extract on high until it forms stiff peaks.  [Note: Make sure to use a large mixing bowl with high edges or the liquid will go everywhere when you turn the mixer on.]  

2.  Serve immediately or chill in the refrigerator.  

Yield: Makes about 4 cups.

Tips: Make sure the cream is very cold; keep it refrigerated until ready to use.  Chill your mixing bowl and whisk/beaters in the freezer for about 15 minutes before using. 

Storage: Cover and store in the refrigerator.  Keeps well for about 2 hours ... we have left it in the refrigerator and still enjoyed it the next day.    

Serving Suggestions: Dollop on a piece of pie or cake, layer into trifles or parfaits, serve with fresh fruit, spoon onto Strawberry shortcakes, puddings, ice cream or milkshakes ... or just eat it by the spoonful.  

* Use dairy from pastured cows if possible and/or try to find a quality organic product like Straus Family Creamery; their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.  For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.

RECIPES TO ENJOY WITH YOUR HOMEMADE WHIPPED CREAM:

• Honey Sweetened Hot Chocolate
• Chocolate Avocado Ice Cream
• Strawberry Milkshake
• Mini Warm Chocolate Cakes 
• Homemade Chocolate Pudding

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Gluten Free Chocolate Souffle Cake with Raspberry Fool

Gluten Free Chocolate Souffle Cake with Raspberry Fool

We had our nieces, Terrie and Stacy over for dinner last night along with Stacy's boyfriend, Nick. Since Terrie eats a gluten free diet, I was planning to make a fruit tart to experiment with a gluten free crust. As I was looking online for a non wheat flour pastry recipe, I stopped to browse Facebook for a minute and discovered that it was actually Nick's 23rd birthday! That of course changed plans; we had to have a birthday cake!

Since we still had to have a gluten free dessert, I went to my default cake for those occasions but make no mistake, the selling point of this cake is not that it is made without flour, it is the delicious, rich taste and melt-in-your-mouth texture that are the real highlights here. The texture is dense with an almost brownie-like texture but it really does melt in your mouth due to the meringue base of the recipe. Trust me, nobody complains that this cake doesn't have a normal cake-y texture and with the addition of the whipped cream raspberry fool, fresh berries and extra drizzle of chocolate ganache, even folks like me who don't need to eat gluten free will be putting this at the top of their favorite chocolate desserts.

Gluten Free Chocolate Souffle Cake with Raspberry Fool

Recipe by Barry C. Parsons

A gluten free dessert cake for any occasion, topped with a raspberry whipped cream fool, fresh raspberries and a drizzle of chocolate ganache.

Prep time: Approximately 30 minutes.
Cook time: 30-40 minutes
Total time: Approximately 3 hours including cooling time.
Yield: One 12 inch or two 9 inch round cakes.

Ingredients

• 1 pound + 1/2 cup dark chocolate, chopped or chocolate chips(at least 50% cocoa)
• 1 cup unsalted butter
• 10 extra large eggs
• 1/2 tsp fine salt
• 3/4 cup sugar (divided into 1/2 and 1/4 cup)
• 1 tsp + 2 tsp vanilla extract
• 1/2 cup cocoa
• 3 cups + 2 tbsp whipping cream
• 4 tbsp icing sugar (powdered sugar)
• 2 1/2 cups frozen raspberries
• 1.2 cup sugar
• 1 tbsp corn starch

Baking Directions

1. Preheat oven to 350 degrees F.
2. Grease a 12 inch spring form pan and dust with cocoa. Line the bottom with parchment paper to easily release the cake when baked. (The cake can also be baked in two 9 inch round pans if you prefer.)
3. Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature. Stir in the cocoa, vanilla and salt until smooth.
4. Separate the eggs and beat the whites to soft peaks. Slowly beat in the 1/2 cup of sugar to form a meringue. Transfer to a large mixing bowl. 
5. Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
6. Pour the batter  into the prepared cake pan and bake at 350 degrees F for about 30-40 minutes or until the center of the cakes spring back when lightly touched. Cool in the pans for about 20 minutes before removing them from the pan and cooling completely on a wire rack. NOTE: this cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.
7. Prepare a raspberry coolis by simmering together the frozen raspberries and 1/2 cup sugar for about 15 to 20 minutes
8. Press the mixture through a fine sieve to remove the raspberry seeds. Return to the pot and simmer again.
9. Add a thickening slurry by dissolving the 1 tbsp corn starch in a little water. Add it to the simmering coulis, stirring constantly. Remove from heat and cool completely, stirring occasionally as it cools so that he surface does not solidify.
10. To prepare the raspberry fool, beat the 3 cups whipping cream, 2 tsp vanilla extract and 4 tbsp icing sugar together until firm peaks form.
11. Fold the cooled raspberry coolis through the whipped cream. You don't need to completely incorporate the coolis, just swirl it through.
12. Frost the top of the cake with the coolis.
13. Garnish with fresh raspberries and a drizzle of chocolate ganache if desired.
14. A chocolate ganache can be made by melting together the 2 tbsp whipping cream and 1/2 cup chocolate chips.  
    
    
    
    
    
    
    
    
    
    

Lemon Blueberry Cream Cake

 

Lemon Blueberry Cream Cake

Here's a great flavor combination in a beautifully impressive dessert cake. It starts with a lemon version of our delicious butter cake filled with a freshly made blueberry compote and vanilla whipped cream. What an exceptional dessert this one would make at a dinner party or any celebratory occasion.

Lemon Blueberry Cream Cake

Lemon Cake

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

1 ½ cups butter
2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

3 eggs

Mix in

4 tsp vanilla extract

zest of two lemons, very finely minced

Sift together

3 cups cake flour
4 tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

3/4 cup whole milk

1/2 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Blueberry Compote

3 cups fresh or frozen blueberries

1/2 cup water

3/4 cup sugar

Simmer very gently together for about 10 minutes before thickening with a slurry of

2 rounded tablespoons corn starch dissolved in 1/4 cup cold water

Add a little of the slurry to the pot at a time, stirring constantly. Add only enough of the slurry to thicken the slurry to a pudding-like consistency. The juice content of the berries will determine how much thickening the compote will require so use your own judgement on when you have added enough of the slurry. Continue to simmer stirring constantly for an additional minute to ensure the compote does not maintain a starchy taste from the slurry.  Cool to room temperature then completely chill the compote in the fridge.

Vanilla Whipped Cream

4 cups whipping cream

4 tsp vanilla extract

6 rounded tbsp icing sugar ( i.e. powdered sugar)

Beat together at high speed until stiff peaks form.

If you don't have a piping bag for the whipped cream, you can still make quite a pretty cake by using a large Ziploc bag with about a 1/2 inch opening snipped off the corner.

To construct the cake, split the two layers horizontally into four layers. Place the first layer on the serving plate, cover with whipped cream and add the second layer. Pipe a 1 inch  border of whipped cream around the entire edge of this layer. Fill the inside of the circle with half of the blueberry compote before adding the next layer of cake and covering with more whipped cream. Add the final layer of cake and cover the sides of the cake with whipped cream. Pipe a border of whipped cream on the top of the cake and fill the center with the remaining blueberry compote.

Garnish with pieces of candied lemon zest if you like which can be made very simply by removing the zest with a sharp vegetable peeler and simmering gently in a small pot with 1/2 cup water and 1/2 cup sugar for about 15 minutes.

Summer Sunshine Cake

Summer Sunshine Cake

I posted a preview photo of this beautiful cake over on our Facebook Page and asked for name suggestions. Summer and sunshine were two popular themes in the suggestions made by our followers and with such a bright, appealing appearance, Summer Sunshine Cake seemed like the perfect title.

What a perfect dessert this cake would make at a summer barbecue or picnic outing. Take one of these along to your next summer event and you can virtually guarantee invitations to every other gathering in your social circle for the rest of the season. With a simple homemade butter cake filled with layers of creamy orange curd and a luscious strawberry mascarpone cream filling, this beautiful cake really is irresistible.

Orange Curd

• 6 extra large egg yolks
• Zest of one large orange, finely minced
• ½ cup good quality frozen orange juice concentrate
• ½ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before using to fill the cake layers.

Vanilla Butter Cake                                                                                    

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Strawberry Mascarpone Cream Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Finally fold in 

• 2 cups chopped fresh strawberries ( I cut them in quarters)

To construct the cake, cut both cake layers horizontally to create 4 layers. Place the bottom layer onto the cake plate, then cover it with half of the orange curd. Reserve a dollop of the orange curd to garnish the top of the cake. Place the next layer of cake on top and add the strawberry mascarpone cream filling followed by the third layer of cake and the remaining orange curd. Add the top layer of cake and garnish with a dollop of the orange curd and extra berries.

Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

I'm posting these on Mardi Gras, also known as Pancake Night in Newfoundland. These light delicious beautiful pancakes will be served again tonight at my house as we celebrate this centuries old tradition. When Fat Tuesday is well behind us we will still be enjoying one of the best pancakes ever at brunches throughout the year.

Makes about 1 dozen

1 1/2 cups chopped strawberries

Sift together and set aside:

1 2/3 cups flour

1/2 tsp salt

3 tbsp sugar

4 tsp baking powder

Whisk together:

1 egg

3 tsp vanilla extract

1 cup milk

1/2 cup whipping cream

4 tbsp melted butter

Pour over the dry ingredients and whisk together just unjtil combined. Do not over mix. Don't worry about small lumps. The batter will be thick.

Spoon the batter onto a lightly greased griddle on medium low heat, it's best to cook these slowly. You may need to spread the batter out a little with the back of a spoon. Sprinkle chopped strawberries on the top. Cook for 3-4 minutes per side or until the center is fully cooked.

Sundried Tomato and Seafood Linguine

Sundried Tomato and Seafood Linguine

For the other three recipe ideas for a romantic dinner for two click here.

Treat your sweetheart to this delicious seafood dinner. This easy to prepare pasta dish is very fast to cook as well and can easily be ready in about 20 minutes. That makes it a great choice for a dinner party or even a dinner for two where kitchen time is kept to a minimum.

Serves 4

• 1 pound package fresh linguine, cooked
• 2 dozen shrimp
• 2 dozen scallops
• 1 cup diced red pepper
• 1/4 cup chopped, oil packed, sun dried tomatoes
• 3 tbsp olive oil

Heat olive oil in a large heavy bottomed frying pan over medium heat. Season the shrimp and scallops with salt and pepper and quickly saute them for a few minutes until almost completely cooked. Remove the seafood from the pan and set aside while you prepare the sauce.

Add to the pan:

• 2 cloves minced garlic Saute for only about 30 seconds to soften the garlic then add
• 4 oz white wine

Simmer until volume is reduced by half. Then add:

• 2 cups whipping cream
• 3 tbsp Dijon mustard
• 3 tbsp chopped fresh tarragon (or a fresh herb of your choice, basil, dill, or oregano are all good choices)
• Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Return seafood to to the sauce, add the red pepper and  chopped sundried tomato and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with chopped crisp cooked bacon when serving (optional).

Sundried Tomato and Seafood Linguine

Fettuccine Alfredo w/ Lemon

Creamy, rich and absolutely delicious!  I love REAL Fettuccine Alfredo!

When you make it with REAL ingredients – pasture butter, cream and parmesan from grass-fed cows, you’ll get a healthy dose of GOOD fats (yes, I said GOOD FATS!), omega-3 fatty acids and CLA (conjugated linoleic acid).  You will also get a good dose of vitamin A, D, E and K. 

Enjoy every single bite!  And please don’t skimp on the Alfredo sauce! 

Fettuccine Alfredo

Fresh lemon juice and lemon zest cuts the richness of the dish and adds a really lovely flavor. 

Equipment: Large Saucepan, Wooden Spoon, Large Stock Pot, Colander, Microplane/Rasp Zester, Cheese Grater

·      1 ¼ cups raw cream or organic cream/whipping cream* (See Resources)

·      Zest of 2 lemons

·      3 tablespoons fresh lemon juice, from about 2 small Meyer lemons

·      ½ cup + 1 tablespoon pasture butter (See Resources)

·      1 ½ cups grated raw Parmigiano Reggiano cheese from grass-fed cows

·      ½ teaspoon Celtic sea salt, plus more for pasta water (See Resources)

·      12 ounces fettuccine brown rice pasta – or spaghetti, penne, etc.

·      Filtered water to fill a large stockpot

To Cook the Pasta

1.    Fill a large stockpot with filtered water, filled ¾ of the way.  Optional: Add sea salt to the water, it helps season the pasta.  Bring water to a boil. 

2.   Add brown rice pasta to boiling water, cook according to package directions.  [Note: If using brown rice pasta, it will take about 10-15 minutes to cook.  If using fresh, homemade, sprouted pasta, it will only take about 3-4 minutes to cook.]  During cook time, make the Alfredo sauce. 

3.   Strain cooked pasta through colander.  Place cooked pasta back into stockpot, add 1 tablespoon pasture butter, stir to coat. 

To Make the Sauce

1.    In a large saucepan, add cream, lemon zest and lemon juice, stir to combine.  Add pasture butter and cook over medium heat, stirring until the butter melts completely, about 2-3 minutes.

2.   Reduce heat to medium-low.  Add grated cheese and sea salt to cream mixture, stirring until cheese is melted and sauce begins to thicken slightly, about 5-7 minutes. 

3.   Add butter-coated cooked pasta to the Alfredo sauce.  Toss gently until coated.  Check for seasonings, add more sea salt if desired. 

4.   Serve immediately!  Optional: Serve with extra grated Parmigiano Reggiano.  

Yield: Makes about 4-6 servings.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, look for a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ A Little Bit of Spain in Iowa, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.

Spanish Cream

Today dear ol' Mom makes a guest chef appearance on the blog. Spanish Cream is a recipe that has been in our family for decades and had been made hundreds of times I'm sure. This particular dessert was served after Easter lunch and often appears as a light dessert at Meb's table after a heavy meal. It is also easily adapted for dieters or diabetics by using a sugar substitute and possibly low fat milk. I also use this recipe as a part of a simple trifle by layering it with cake slices and fresh fruit, then topping the whole thing with whipped cream.

1 tbsp gelatin powder (1 envelope or 3 sheets)
½ cup milk

Stir gelatin in milk and set aside to soften.

In a double boiler heat to scalding

1 ½ cups milk

In a medium sized bowl, whisk together

2 egg yolks

Slowly pour in the scalded milk, whisking continuously. Return the mixture to the double boiler and add

1/3 cup sugar
¼ tsp salt

Continue to cook until the mixture thickens slightly and coats the back of a metal spoon. i.e. a finger drawn across a spoon that has been dipped into the mixture leaves a distinct line.

Remove from heat and stir in
½ tsp vanilla extract
Softened gelatin

Stir until the gelatin is dissolved. Chill in the refrigerator, stirring occasionally until the gelatin becomes partly set.

Whip to firm peaks

2 egg whites

Fold partly set gelatin mixture through the whipped egg whites until well combined. Pour into serving dish and allow to set completely for a couple of hours or overnight. Top with whipped cream and your favourite fresh or frozen fruit. Makes a very nice filling between cake layers with fruit for a trifle as well.