Monthly Archives: April 2013

Minding the Vitamix – Part 4/Finale: Chocolate Ice Cream

Chocolate Ice CreamThe alternate title for this blog post is: See you soon, old friend.

MIL and FIL returned from their trip and wanted to tell us about their travels…along with seeing their new Vitamix blender! I kept it good company while they were away by making turnip and potato soup, strawberry muffins, and spinach hummus. But I knew I had to try my hand at one more item before handing the appliance over…and that was a recipe for chocolate ice cream. The Vitamix cookbook had a recipe that looked fairly easy, and it only required me to substitute the sugar with maple syrup. There are only six ingredients needed and the time between measuring the ingredients and trying a spoonful of dessert is about five minutes. The result is what I would describe as a cross between a frozen ice and a gelato. It’s a refreshing treat that you can garnish any way you choose.

So now the Vitamix blender has been delivered to MIL and FIL’s house. Although I will offer to keep it company the next time they travel so I can try some new concoctions. See you soon, old friend.

Ingredients:
1 cup milk
1/2 cup unsweetend cocoa powder
1/3 cup maple syrup
1/2 cup nonfat dry milk
1 teaspoon vanilla extract
4 cups ice cubes

Preparation:
Place all ingredients into the blender in the order listed and secure lid.
Turn machine on and slowly increase speed to High. You may need to use a tamper to press the ingredients into the blades.
In about 45 seconds, the sound of the motor will change and four mounds should form.
Stop machine. Do not over mix or melting will occur. Serve immediately.

I am sharing this recipe with Simply Sugar and Gluten Free…and am happy to be featured too!

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Minding the Vitamix – Part 3: Strawberry Almond Muffins

strawberry almond muffinsThe alternate title for this blog post is: Whose blender is this again?

While MIL and FIL enjoyed their vacation, I wanted to make the most of the time I had with their new Vitamix blender. Now that I had sampled turnip soup and hummus, I decided that it would be fun to try making something that required blended fruit. I found a recipe for Strawberry Yogurt Muffins that sounded quite delicious. I made a few changes, altering the flours used and switching the white sugar with maple syrup and the brown sugar with coconut sugar. Canola oil replaced the butter. If you do not want to make a strawberry puree in the blender, just chop up the strawberries very finely.

Sometime while I was developing this recipe, a change in my thinking occurred. I mentioned to SensitiveHusband that I would puree the strawberries in “my Vitamix.” Whoops – I actually referred to the Vitamix blender as mine! It’s easy to get attached to such a useful machine. Who would have thought such a thing could happen?

Ingredients:
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup oat flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
½ cup maple syrup
½ cup fat-free plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
½ cup strawberry puree (by blending about 1¼ cups fresh strawberries)
½ cup coarsely chopped fresh strawberries
1-2 tablespoons coconut sugar
¼ cup toasted almonds, finely chopped

Preparation:
In a small bowl combine flours, baking soda and nutmeg. In another bowl, whisk the eggs, maple syrup, yogurt, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberry puree.

Fill muffin cups lined with paper liners two-thirds full. Top with coconut sugar, chopped strawberries and almonds.

Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.

I am sharing my recipe with Simply Sugar and Gluten Free.