Rose Water Ice Cream in Rose Petal Mint Leaf shot glasses

I am so excited to share with you my recipe for Rosewater Ice Cream. I discovered Rosewater Ice Cream several years back when a colleague who was from Persia introduced me to this wonderful treat. One day she walked into the office with this ice cream, but it did not look like ordinary ice cream, it looked super rich and creamy and had the consistency of Gelato. When I asked her what kind of ice cream she was eating, she said "Rosewater". My response to her was: "Rosewater? you mean this ice cream is made from rose petals? she said yes and I insisted she take me to this place with ice cream made from roses. We walked down the Sunset strip to Mashti Malones and I got to experience it for myself. All I could say was....WOW!

Through trial and error, I experimented and came up with this recipe. You only need a hint of rosewater. Traditional rosewater ice cream looks just like Vanilla ice cream, but I thought it would be pretty to tint the ice cream pink. I also made shot glasses out of rose petals and mint leaves. This makes such a stylish presentation and the possibilities are endless! You can use lemon slices or any fruit you like and sorbet or ice cream. If you don't have time to make the ice cream yourself, use store bought and then make the shot glasses for an amazing and stylish presentation. All you need is a shot glass mold, H2O, mint leaves and rose petals.  You can purchase the molds at Bed Bath and Beyond or any store that sells culinary supplies.

 This is all you need for the shot glasses. Add Water to the mold and place mint leaves and rose petals in the water. Make sure your rose petals are pesticide free.

Mint leaves add an extra special touch to these shot glasses

Rose petals add pizazz and elegance

 Rosewater

This is what the shot glass looks like after it has frozen overnight.  You could also serve a drink in these, but I love the idea of putting a frozen dessert or fruit in them. These melt very quickly. Place a beautiful towel or piece of fabric under the ice to catch the melting water.

Ice Ice Baby!

Isn't this beautiful?

Are you ready to make rosewater ice cream? Here we go!

Rosewater ice cream

Ingredients:
1 cup heavy cream
2 cups whole milk
1 cup sugar
4 egg-yolks
1/3 tsp salt
1 tablespoon rosewater (you can purchase rosewater at any middle eastern grocery store)
Method:
Heat the milk and the sugar in a pot, take care not to boil it. When all the sugar melts, turn off the heat.
In a bowl, beat the egg yolks until foamy and add the heavy cream to it.

Add the warm milk-sugar mixture to the yolks-heavy cream mixture. Add the salt and the rosewater. Stir well.
Return the mixture to the pot and cook on medium heat. Keep stirring until the mixture coats the back of a spoon. Cool mixture and pour into ice cream maker.

Rosepetal Ice Cream served in a rose and mint leaf shot glass, surrounded by rose petals and a 14K spoon. The good life......You betcha:-) You will feel like royalty when you enjoy this amazing treat and if you serve this at your next dinner party or any function where you want a little extra panache, your guests will feel like royalty too! Do you deserve such riches? ABSOLUTELY!!!!!

Vanilla Bean Cupcakes with Vanilla Buttercream Frosting

Cupcakes are one of those desserts that most people cannot resist. I love them! They are decadent, delicious and easy to make. This recipe is simple and perfect for a quick and easy dessert. I love lots of buttercream frosting. In fact, I am one of those people that wants the piece of birthday cake with the big rose on it, just so I can have some extra frosting:-)

These are moist, flavorful, and so good, you will want to eat five or six. Look at how creamy this frosting looks, and yes, the buttercream is just as rich and sinful as it looks. Ready to make cupcakes? LETS GO!

Vanilla Bean Cupcakes

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise

1 teaspoon Trader Joes Vanilla Bean paste
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Directions

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.

In a medium-mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. (you can use a regular mixer if you don’t have a mixer with a paddle attachment) Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod. Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.

 Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

 Vanilla Buttercream
Ingredients:
2 sticks) unsalted butter, softened to room temperature
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

To create the swirl effect for your cupcakes, you will need:

A pastry bag

1M (open start tip)

Place the open star tip inside of your pastry bag. Fill the bag with frosting, Hold the tip at a 90 degree angle and pipe frosting on the outer edge of the cupcake and work inward. 

Enjoy your cupcakes! These are lovely with an ice cold glass of milk or a hot cup of coffee, or a scoop of ice cream:-)

 

Strawberry Lemon Sorbet Sandwiches

When I think of refreshing desserts, sorbet is at the top of the list. These sorbet sandwiches are a nice twist on the usual ice cream sandwich. These are made with sugar cookies and delicious homemade sorbet. If you are pressed for time, this works just as well with store bought sorbet.



Fresh Lemons make this sorbet tart, sweet and refreshing!




Fresh Strawberries add the perfect sweetness




How cute are these?




Want some?




Ok, time to make sorbet sandwiches:-) Lets Go!

Strawberry Lemon Sorbet Sandwiches

Store bought or homemade sugar cookies.

Spread sorbet on sugar cookie and place another cookie on top. Press together.

Strawberry Lemon Sorbet

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

Note:  Add 2 teaspoons vodka or rum, it keeps the sorbet from freezing too solid.

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Lemon Sorbet

1 cup water

1 cup sugar

1 cup fresh lemon juice

1 tablespoon lemon zest

Directions

Bring the water and sugar to a boil in a small saucepan. Remove from the heat and cool.

Combine the sugar water with the lemon juice and the lemon zest and pout into the bowl of an ice cream machine. Freeze according to instructions. After the sorbet is made, transfer to an airtight container.



Chocolate Chip Remix!

I have always loved chocolate chip cookies.  Warm from the over with a glass of milk, they are the ultimate comfort dessert. There are those times when I want lots of chocolate and other times when I want to enjoy more of the brown sugary part of the cookie. With this recipe, you can have the best of both worlds! A little cookie with your chocolate:-) Instead of the traditional chocolate chip cookie, these miniature brown sugar cookies have the chps on the side. Rich chocolate Hershey's kisses, served with these cookies and milk shots, make for a stylish presentation and a delicious miniature treat!

I like to serrve these on a beautiful platter. I have made the presentation stylish and modern with an animal print table runner paired with a bright spring lime green fabric. These look great on a platter or on small saucers. Try serving these at your next function. Your guests will devour these tiny treats! The serving possibilities are endless! Use your imagination and have fun with this modern take on the chocolate chip cookie.

Ingredients

2 sticks softened butter

1/2 cup sugar

1 cup light brown sugar

1 teaspoon vanilla extract

2 eggs

1 teaspoon baking soda

1 tablespoon warm mill (this activates the baking soda)

2 1/4 cups all purpose flour

1 teaspoon salt

1 cup Hersheys kisses

Cream the butter until fluffy. Add both sugars and continue to mix.  Add the vanilla extract, one of the eggs and mix. Add the last egg and continue mixing. In a small bowl, mix the baking soda with the warm milk. Add to the sugar butter mixture mixture and mix.  Add the flout and salt and mix.

Heat the oven to 350 (over temperatures may vary slightly)

Use your hands to shape the dough into small balls. Shape the dough about the size of a large marble. Place on well-greased cookie sheet, or use parchment paper to line your baking sheet. Arrange on the cookie sheet, leaving 1 inch of space between cookies. Bake until golden brown, 8-10 minutes. Let the cookies stand for 2 minutes on the pan and serve warm the Hersheys kisses on the side.

Note: You can also shape the dough and freeze in an airtight zip lock bag.

Too cute to pass up...

Remix!!!!!

Remix!!! Are you ready to indulge?

Serve Cookies with style!

Absolutely divine with a cold milk shot

I was waiting for you to have one, but I had to take a bite:-)

Pound Cake Sandwiches (Colorblock Dessert!)



Are you looking for a cold, refreshing and comforting dessert? These pound cake sandwiches will not disappoint! Sweet, Creamy, delicious sherbet nestled between two hunkin slices of pound cake make for a very delicious dessert. And its colorful and summery. During these warm months, my ice cream maker is always on overdrive as I whip up homemade ice creams, sorbets and sherbets.  I was pressed for time so I made the homemade pound cake and used store bought sherbet.  If you want to save time or just don't feel like baking a cake, you can use a store bought loaf pound cake and sherbet.

I know the moment I post a recipe, I instantly lose some of you until I post another fashion item. Who says food can't be fashionable? A color block dessert? Um, Yes Please!!!! This blog is about style at 360 and well, in my world that includes fabulous food!

Try serving this at your next barbecue or gathering. I guarantee you have a hit!

This is a quick and easy showstopping dessert! Don't you want some?

Pound Cake Sandwiches

Ingredients

1 cup  unsalted butter

1 teaspoon salt

3 cups granulated sugar

1 teaspoon baking powder

5 large eggs

2 teaspoons vanilla

3 cups sifted all purpose flour (sift 3 times before you measure it)

1 cup whipping cream

Directions:

Butter and flour or use nonstick spray on 2 9x5 loaf baking pans and set aside.

Cream butter and sugar with an electric mixer  until light and fluffly (approximately 4-5 minutes).

Stop once or twice to scrape down batter from sides of bowl and then add eggs one at a time beating slowly after each additon. Add one third of the flower mixture at low speed and add half the whipping cream. continue alternating flour and whipping cream and end with flour. Add vanilla and mix to combine. With rubber spatula scape down sides until completely mixed pour into loaf pans 2/3 full.

This cake does nor require a preheated oven. Put cake in unheated oven at 325 for approximately 1 hour and 15 minutes or until toothpick comes out clean. Oven times vary, so check at the 50 minute point. Depending on which oven I use, this cake gets done in under 1 hour, but in an oven that may not get as hot,it might take the whole 1 hour and 15 minutes.


It is scorching outside and I would love nothing more than for you to join me for pound cake sandwiches by my pool. How does that sound?

Me and my mini me are having this for dessert.  Life is Sweet!