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Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream

 

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These festive and rustic Pear Tartelettes with Dark Chocolate & Caramel are so delectable it feels rather a feat to convey in mere words their divinity… nothing can possibly match the exquisite experience of biting into such a dream!  Alas, proceed I must and, fortunately, their sheer memory has already made things easier…

 

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Encapsulating holiday decadence, these tantalizing tartelettes glisten in caramel and drizzles of dark chocolate atop beautiful layers of dried pear tucked inside a cookie-crisp crust finished with clouds of rich, vanilla bean ice-cream.  Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (100% raw & vegan) are not only beautiful to behold I dare say they sing holiday carols to our taste buds with their incredibly vibrant and luxurious flavor.  Joy to the World!

 

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The apple (or pear in this case) doesn't fall far from the tree, as the inspiration for these beautiful Pear Tartelettes came from a traditionally cooked pie of the very same name which my husband used to request every holiday, birthday and other opportunity possible.  Since he loved it so much it was a necessity to recreate a raw vegan version.  Expectations were surpassed by far! This high vibe raw vegan delight is unbelievably BETTER!  Of course, I act surprised, perhaps because once upon a time it truly seemed that cooked recipe could not be improved upon if one tried, and yet I'm not.  Why wouldn't fresh, living ingredients with 100% of their life force essence completely blow us away!  

  

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Pear tartelettes are absolutely phenomenal even without the accompanying Vanilla Bean Ice-cream.   However, I'm never disappointed when that small voice of persuasion steers me to take things a step further – and this was no exception.  Vanilla Bean Ice-cream is a dream all in itself too!  Clouds of pure heaven.  And when two dreams unite, as in the case of magical tartelettes topped with pure clouds of heaven, well that's what we call a miracle, fit for celebrations!  Both the Tartelettes and the Vanilla Bean Ice-Cream are simple to prepare, though undivided care and attention to each element and sourcing of the very best of ingredients is needed. However, if you're anything like me, cozy, soulful kitchen time when heavenly tastes are a necessary means to perfection, letting go into the process is the reward and the beautiful result is simply one delicious circle of love.

 

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 This is my submission to the Tinned Tomatoes & Lisa's Kitchen No Croutons Required + Bookmarked Recipes Challenges and Ren Behan's Simple & in Season!

 

Recipe for Pear Tartelettes with Dark Chocolate, Caramel & Vanilla Bean Ice-Cream (Raw & Vegan)

(Makes 2 tartelettes)

INGREDIENTS

Raw Vegan Pear Tartelette, Crust & Crumb Topping

  • 3 Pears, peeled and thinly sliced (1/8")
  • 1 1/4 cup oat groat flour (measure the flour not the groats, grind groats in Vitamix to get flour
  • 3/4 cup dates, pitted
  • 1 t vanilla powder
  • 1 1/2 – 2 T water
  • 3 T extra virgin coconut oil
  • 2-3 drops lemon essential oil (edible grade only)
  • 3/4 t himalayan salt 
  • 1/4 cup soaked/sprouted/dehydrated walnuts
  • 2 T raw coconut crystals

Raw Vegan Caramel Filling

  • 1 cup raw cashews soaked overnight
  • 1/4 cup raw coconut nectar
  • 1/4 cup full fat coconut milk + 1 or 2 T more as needed
  •  pinch himalayan salt
  • 1/2 t vanilla powder
  • 1-2 drops lemon essential oil (edible grade only)

Raw Vegan Dark Chocolate

  • 1/4 cup raw cacao powder
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 t ceylon cinnamon
  • pinch of himalayan or celtic sea salt
  • stevia to taste (I use barely any here)

Raw Vegan Vanilla Bean Ice-Cream

  • 16 oz frozen raw baby thai coconut meat
  • 2-3 frozen super ripe bananas
  • stevia to taste
  • 1/2 t vanilla powder

 METHOD

Dried Pears

  1. Assemble sliced pears on a teflex sheet of the dehydrator and dry at 115 for 2-3 hours. Alternatively, dry on lowest setting of your oven w/ oven door propped open an inch, for and hour.

Tartelette Crusts

  1. Process Oat Groat flour, Dates and Vanilla Powder in a food processor until well incorporated and broken down.  Add water, essential oil, coconut oil and salt and pulse until fully combined and dough sticks together when pinched between two fingers.
  2. Take 1/3 of the above mixture and set it aside for latter use in crumb topping.  
  3. Press the remaining 2/3 into two 4" diameter 3/4" deep pie tart tins.
  4. Place into the dehydrator at 135F for 1 1/2 hours. Turn down to 115 for another hour then remove and set in the freezer.  Alternatively, use your oven on lowest setting w/ door propped open an inch for only 1 hour.

Crumb Topping

  1. Toss the mixture set aside in step 2 above with 1/4 cup chopped walnuts and 2 Tbsp raw coconut crystals until crumb topping coated lumps are achieved. Set aside.

Caramel

  1. Blend all the ingredients in a Vitamix until smooth and creamy adding extra coconut milk as necessary to thin.  Place mixture in fridge where it will thicken slightly.

Dark Chocolate

  1. Whisk together all ingredients until completely smooth.

Vanilla Bean Ice-Cream

  1. Blend all ingredients in Vitamix, using the tamper, until super smooth and creamy. Scoop out into an air tight container and set aside.  If storing in freezer, allow to come to room temperature for an hour to thaw and make scoopable, before serving. I actually prefer storing mine in the fridge where it retains a whipped ice-cream texture. This ice-cream does not melt away like traditional making it very nice for entertaining!

Tartelette assembly

  1. Smear a thin layer of the caramel across the bottom of each tart shell.
  2. Neatly layer the dried pears inside the two tartelette crusts, smearing a bit of the caramel over each layer, including the top, as you go.
  3. Sprinkle crumb topping over top.
  4. Set tartes in freezer for 20 minutes to set.
  5. Remove from freezer and drizzle tartes with dark chocolate.
  6. Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of coconut nectar across the top for an extra caramel topping affect. Don't go overboard or it will turn into a sticky ooey-gooey mess!
  7. Place back in freezer for final set.  Bring to room temperature for 1 hour before serving.
  8. Tartelettes can be served whole or sliced into 4 – 6 pieces and topped with Vanilla Bean Ice-Cream.  The Vanilla Bean Ice-Cream will not melt at room temperature making these perfect for entertaining!  
  9. Revel with pleasure on a cloud of Sweet Holiday Bliss! 

 

Do you have a holiday favorite you'd like upgraded to a high vibe raw & vegan version?  Share in the comments below for the opportunity to have me recreate it for you!

 

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN! 

 

All Love,

Juliane

 

Thank you for visiting 🙂  

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Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel

 

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Raw Vegan Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel  

I'm not gonna lie, it's virtually impossible to not feel guilty eating such an insanely delicious Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel!  Our brains are just conditioned to believe anything this utterly divine can't be good for us. And yet…

I'm enjoying this over-the-top decadence for breakfast, lunch, dinner – whenever I want -because this irresistible, melt-in-your-mouth lusciousness is actually completely amazing for us!

 

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Dairy Free, Sugar Free Vegan Hot Fudge & Caramel Sauces in all their glory – Oh My Yum! 

Whoever came up with the "You can't have your cake and eat it too" phrase definitely did not know what they were talking about!  In fact, the more I learn, the more I realize the complete and utter falsity of that statement.  It really appears as though the simpler we live – far, far and away from unnecessary chemicals, processing, faux scents, unnatural flavorings and animal derived products… and the closer we get to the flavor of REAL strawberries, REAL chocolate, REAL sweetness, with a REAL cherry on top, all of which have isn't it obvious SO much better flavor than some man-made replica…  the closer we get to authenticity and the healthier and happier we make our bodies.  The more living foods we eat, the more alive we become.  Life force is that magic scientists still haven't been able to distinguish or identify!  It's who we are.  What makes us us.  When we feed our cells fresh, beautiful, LIVING high-vibrational fruits, vegetables and plant based foods, we're putting that magic into our bodies, enabling us to operate on a higher level.

But hey, even if we're not interested in feeling, looking and living up to our absolute highest level – this sundae is so darn delicious, that's worth it alone 🙂

 

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Complete with Chunks of Raw Vegan Fudge Brownies, Sprouted Walnuts & toppings galore!

So as if looking & feeling our best and sublime flavor weren't enough, I feel compelled to single out one more (super impressive) health benefit from the myriad we'll derive eating bananas, strawberries, coconut nectar, cacao, walnuts, almonds, dates and all the other healthifying/beautifying ingredients in this deceptively sublime dish of yum:

Banana Nice-Cream requires REALLY ripe nanas.  I'm talking the kind covered in brown spots – in fact a fully brown banana is excellent because it means the banana is SUPER sweet and will make incredibly CREAMY Nice-Cream.  Japanese scientists researching fruits and vegetables and their affects on health have discovered a substance in ripe (brown spotted) bananas called Tumor Necrosis Factor (TNF), which increases immune capacity; leading to the conclusion that eating ripe bananas has the potential to help prevent lifestyle-related diseases and carcinogenesis.[1]  TNF acts as an anti-cancer agent by stimulating the production of white blood cells helping to fight abnormal tumor cells in the body…  Making a Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel an anti-cancer powerhouse!!  Kaboom!

Of course by now you're used to hearing all about all the other hair/skin/nail boosting phytonutrients, antioxidants & vitamins, bone/teeth building minerals, heart healthy omega-3's, and all the protein, fiber and etc. etc. fabulosity found in living plant-based recipes such as this one – and yes ALL of those things are in this dish too!  So, rather than write a book here, I'll close it on that.  However, should you have any questions or want further details on anything do post your fine question in the comments below. 

 

[1] “Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas” – Department of Medical Life Chemistry, Japan, 2008.

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This is my submission to Ren & Elizabeth at Simple and in Season!  

 

Recipe for Neapolitan Nice-Cream Banana Split w/ Hot Fudge & Caramel

(Makes at least 2 large Sundaes with leftovers)

Ingredients

Neapolitan Nice Cream

  • 12 frozen, super ripe bananas (PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn't mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
  • 10 ounces strawberries, frozen or fresh
  • 2 Tbsp cacao (or sub carob powder)
  • your favorite healthy sweetener to taste (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
  • optional: himalayan sea salt, CEYLON cinnamon (Cassia is toxic), vanilla powder

Hot Fudge

  • 1/2 cup extra virgin coconut oil (click to read the amazing benefits!)
  • 1/4 cup cacao
  • your favorite healthy sweetener to taste (I love raw coconut nectar & stevia)
  • optional: sea salt, cinnamon, vanilla powder

Caramel Sauce

  • 3/4 cup raw coconut nectar (raw coconut nectar is low glycemic, non-toxic, low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)

Toppings

  • Raw Fudge Brownie Chunks (click link for recipe)
  • 1 banana per sundae, sliced in 1/2 – choose firmer nice-looking ones as these are for garnishing the split
  • walnuts, chopped (ideally sprouted)
  • 1 cherry per sundae
  • optional: Whipped Cashew Cream (click link for recipe) 

Method

Neapolitan Nice Cream

  1. Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor.  Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
  2. Vanilla:  You're done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it's own container and place in freezer.
  3. Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary.  Dump into its own container & place in freezer.
  4. Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.

Hot Fudge

  1. If your 1/2 cup coconut oil isn't already liquified (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
  2. Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
  3. Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquified. If solidification occurs just use the method above to liquify again- tho this won't be an issue unless you have leftovers.

Caramel Sauce

  1. Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve alonside your Banana Split Sundae!

 Assembly

  1. Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
  2. Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
  3. Place 4 or 5 Raw Brownie Chunks around the dish.
  4. Drizzle with Hot Fudge and Caramel Sauce
  5. Sprinkle with a handful of chopped walnuts.
  6. Add a dallop of Whipped Cashew Cream.
  7. Top it with a REAL cherry and…

Enjoy!

 

Do you have a favorite sweet or savory recipe you'd like transormed into a beautiful raw vegan version? 

Share in the comments below and I'll recreate it for you!

  
 
All Love,
 
Juliane
 
 
 
 Thank YOU for visiting 🙂
 
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Strawberries-n-Cream “Nice-Cream” w Raw Brownie Topping (Banana Ice-Cream)

 

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Strawberries-n-Cream Nice-cream with raw fudge brownie topping. Heaven.

 

Strawberries-n-Cream "Nice-Cream" with Raw Fudge Brownie Topping tastes too good to be true.  So incredibly delicious on a hot summer day… Sweet, creamy goodness topped with chunks of rich chocolate brownie.  

How did we get SO lucky?! 

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Proving once again…

we CAN have our

Smooth,

Rich,

Delectably sweet

"Nice-Cream" …

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AND our

Moist,

Chewy,

Dark Chocolate

Brownies

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& eat them too 

AND devour every last delectable bite

with

absolutely.  no.  guilt.   

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Strawberries-n-Cream "Nice"-Cream with Raw Fudge Brownie Topping…  um YUM!

 In fact this luscious treat is a powerful meal like no other.  Brimming with… 

  • protein (walnuts, almonds, bananas)
  • heart, skin & brain boosting omega-3's (walnuts)
  • blood pressure stabilizing potassium (bananas)
  • antioxidants galore (walnuts, almonds, strawberries & cacao)
  • mood-boosting PEA (cacao)
  • bone building calcium & magnesium (almonds, bananas)
  • high levels of depression banishing & memory enhancing tryptophan (bananas)
  • prebiotics, natural antacid & blood sugar stabilization (bananas)
  • iron (cacao, bananas)
  • fiber (almonds, walnuts, bananas, strawberries)
  • folic acid, magnesium, riboflavin, Vitamin E & tocopherols (almonds)
  • anthocyanins, which stimulate burning of stored fat & boost short term memory by 100% over 8 weeks (strawberries)
  • C-reactive protein (aka inflammation) lowering power (strawberries)
  • biotin to build strong hair & nails, & ellagic acid to protect elastic fibers in our skin to prevent sagging (strawberries) 

And that's just the tip of the 'Nice'-berg!  The astonishing benefits of this deceptively delicious meal go on and on.  However, let's get straight to the recipe before our tastebuds go crazy from all that drooling 🙂

 

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 So simple. 

unbelievably delicious.

&

fabulous for our bodies, minds & soul 🙂

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Strawberries -n- Cream Nice-Cream makes us beautiful from the inside out!

This is my submission to Healthy Living Blogs for this weeks Favorite Summer Recipe Roundup and to Tinned Tomatoes for July's Recipe Bookmark.

 

Recipe for Strawberries-n-Cream "Nice – Cream" with Raw Brownie Topping

(serves 2)

Strawberries-n-Cream "Nice-Cream"

Ingredients

  • 5 or 6 reaaaaallly ripe frozen bananas *TIP be sure to peel your nanas before you freeze them!
  • 1 to 1 1/2 cups fresh or frozen strawberries

Method

  1. Blend all the bananas in a high speed blender such as a Vitamix, using tamper.
  2. Scrape 3/4 of the mixture out of blender and set aside.
  3. Add strawberries to remaining vanilla mixture to create a beautiful light-pink hue.
  4. Layer into serving bowls/glasses in 3 layers, starting with a bit of vanilla "Nice-Cream" then the strawberry "Nice-Cream", ending with the rest of the vanilla "Nice-Cream" on top.

*This simplified recipe is absolutely fabulous as is. However, if you so desire, feel free to add some vanilla powder to the vanilla-cream base, & even some fresh, peeled lemon – yes, that's right, lemon! I love adding the lemon for a delish freshness you can't quite detect + more vitamin C power & it keeps the ice-cream from oxidizing too!

Raw Fudge Brownie Topping

Ingredients

  • 1/2 cup walnuts (preferably soaked & sprouted scroll 1/2 way down link for instructions ~> here )
  • 1/2 cup almonds  (preferably soaked & sprouted scroll 1/2 way down link for instructions ~> here )
  • 1 or 2 heaping Tblsp Cacao
  • 7 or 8 pitted dates halved to assist food processor
  • pinch of sea salt
  • cinnamon to taste
  • vanilla powder to taste (if subbing vanilla extract instead, adjust amount of water added below)

Method

  1. Pulse all the above ingredients in a food processor until well blended adding a Tbsp or 2 of water to moisten mixture so that it sticks together in a firm yet sticky mass.
  2. Scrape mixture out and mold into one large rectangle using a pan to make it easier, or, alternatively, roll into balls.
  3. Place in freezer for 15 minutes to set.
  4. Cut into pieces to your liking, and top off Nice-Cream sundaes.  Store leftovers in freezer.

 Enjoy!

How is your Summer going?

Have you tried anything new (holistic health/food/art related or not) this Summer? I'm still learning about wild edibles, adding all the various types we've planted to our daily green drinks & salads. delish. and unbelievably energizing.  And, at this point I can say I have become 100% Raw Vegan without even aiming for it. No more detoxing is occurring for me now- and that's a statement I once wondered if I'd ever be able to make!  Here's to becoming a clean, mean detoxified machine 🙂

Another thing new I'm into is no more air conditioning! There's nothing like falling asleep to the soft, cool night breeze on my face, the sounds of owls, rustling leaves or a patter of rain in the night… awakening to the beautiful chorus of birds each morning. Bringing the outside in brings us in touch with the rhythms of the Earth, the Universe. That unity. experiencing the ebb and flow of temperatures throughout the day. no resistance. the night cools, the morning warmth. and the heat of the afternoon… 

Are you reading anything you're loving? I'm loving The Essential Rumi. wow. on par with Shakespeare.

 

All Love,

Juliane

 

Thank you for visiting 🙂

Like, Comment, Subscribe & Share! 

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Gourmet Raw Vegan Dark Chocolate Bark (for Glowing Skin!)

 

Delicious Deep Dish Apple Pie

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Delicious Deep Dish Apple Pie

Beautiful to behold. Delicious to eat!  My Deep Dish Apple Pie is a recipe you'll treasure for a lifetime.  This classic favorite is equally welcome during the winter holidays or for a summer barbecue. Impressive mounds of deliciously seasoned chunks of apple are piled high inside a tender, flaky pie crust and finished perfectly with a ball of creamy vanilla ice-cream.  Watch it dissapear before your very eyes… this tasty wonder doesn't last long!


Recipe for Deep Dish Apple Pie (Serves 10)

Ingredients

FILLING

  • 4 pounds Granny Smith apples, peeled, quartered, and cored (They're crisp & won't turn into grainy mush during baking. Don't worry, we'll sweeten them up in a few steps!)
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

FLAKY, TENDER PIE CRUST

  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all purpose flour, plus extra for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening cut into 4 pieces (measure, then refrigerate, then divide into 4 hunks because it hardens as it chills)
  • 1/4 cup very cold vodka (Yes, you read correctly! A secret to tender dough: the alcohol moistens the dough for rolling without developing the gluten then cooks out during baking imparting NO flavor! Alternatively you may substitute white vinegar.)
  • 3-4 tbsp ice water

Method

FLAKY, TENDER PIE CRUST & FILLING

  1. Dice the butter and measure the shortening and return them to the refrigerator while you prepare the flour mixture. 
  2. Place 3 cups of flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add butter and shortening and pulse 8-12 times until the butter is the size of peas. 
  3. Remove lid of processor and re-distribute dough evenly around bowl. With the lid off, sprinkle chilled vodka and ice-water over mixture. Replace the processor lid and pulse the machine until dough begins to form a ball. Dump out onto floured board and roll into a ball. Cut the dough in half and form each piece into a 4 1/2 inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 2 days (in latter case, be sure very tightly wrapped).
  4. Remove one disk of dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8 inch thick. Roll from center to the edge, turning & flouring dough to ensure doesn't stick to board. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes (this relaxes dough preventing slipping/shrinkage).
  5. While you prepare filling, remove 2nd disk of dough from fridge to rest on counter for 15 mintes. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.  
  6. Roll 2nd disk of dough into another 12-inch circle, repeating method above.
  7. Remove dough-lined pie plate from fridge. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers.  Refrigerate entire pie for 15 minutes while you preheat the oven to 400 F.
  8. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  9. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. 
  10. Store pie on the counter under a tea towel or in a loosely covered pie or cake dome. (Don't refrigerate as this will cause the texture of the pie crust to lose it's flaky tender quality.  Also, don't vaccuum seal it on the the counter as some air circulation is necessary to prevent trapped moisture from affecting the pie crust texture)  Enjoy!

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Delicious Deep Dish Apple Pie

Italian Affogato

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Italian Affogato 

I love simple, beautiful food that doesn't disappoint… or require a lengthy recovery period after putting it together.  My take on the Italian Affogato is so easy I felt silly writing out the instructions!

Steaming espresso swirls around creamy vanilla ice-cream with a splash of Amaretto Liquor.  Warning:  It's likely you'll have the urge to head back to the kitchen to whip up another 🙂

Serve in a cozy mug to fit a casual occasion.  In a beautiful dish they're elegant enough for a dinner party.  Perfect any time of year, any time of day.  Great with decaf or regular depending on your mood.  If you don't have an espresso machine, simply use coffee.

Ingredients (Serves 1)

Your Favorite Vanilla Ice-Cream or Gelato (coconut Ice-Cream if you're vegan)

Freshly Brewed Espresso or Coffee (Roastaroma if you're coffee-free)

Amaretto Liquor

Method

Place a ball of ice-cream in serving dish.  Pour espresso around the ice-cream.  Add 1 tablespoon of Amaretto.  Serve immediately and Enjoy!

Note:  Always use the freshest, best quality ingredients you can.  It makes a huge impact on flavor!  In the case of coffee & espresso, I highly recommend a Bialetti French Press or Espresso Maker.  Because they're simply made and easy to rinse after each use, neither will acquire that bitter, old-coffee-machine-taste that ruins an otherwise great cup of coffee.

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The Bialetti Mocha sound whistles a little tune when the espresso is ready!

 

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