Cantaloupe and Coconut Milk Dessert Soup

Cantaloupe and Coconut Milk Dessert Soup

A mildly sweet and refreshing recipe for cold Cantaloupe and Coconut Milk Soup. It’s sweetened with honey and warmly spiced with cinnamon, ginger and basil. It can be eaten as an appetizer or for dessert. And there are so many elegant, pretty ways you can serve it: in a bowl, a shot glass, as a shooter or in a parfait or wine/martini glass.

If you had told me a few years ago that I’d not only be eating but loving fruit soup I would of vehemently denied it. Fruit soup sounds wrong. I never understood it’s appeal. Until now. I’m a convert. I adore it!

I can’t think of a more ideal treat for a hot, summer day. Nothing tastes better than seasonal fruit packed with natural sweetness and thirst-quenching properties. Put your cantaloupes to good use and make this cool, silky, cinnamon-spiced and delectable soup!

Cantaloupe and Coconut Milk Dessert Soup

************************************************************************ 
Cantaloupe and Coconut Milk Dessert Soup
(inspired by Oprah.com)

3 cups Cantaloupe, diced
1 + 1/2 cup Coconut Milk
2 tablespoons Honey
1 Lime, juiced*
2 – 3 Fresh Basil leaves,chopped
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
Pinch of salt
Whip Cream, for serving

In a blender puree everything except the whip cream. Taste and adjust if needed by adding more honey, cantaloupe or coconut milk. Chill well. Serve with whip cream.

Print Recipe
************************************************************************

To find the best cantaloupe use your nose! It should smell like cantaloupe and the stem end should have a little give to it when pressed on. You can put them in a paper bag to ripen further.

Cantaloupe and Coconut Milk Dessert Soup

I’m linking this to Two for Tuesdays: Celebrate Real Food over at Heather the Girlichef’s site.

I’m also sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad & Sammie) Sundays round-up.

foodie_views_submit_or_vote();

Bookmark and Share

Cherry Coconut Muffins

Cherry Coconut Muffins

There has been little to no baking in the Cinnamon and Spice house lately. Thanks (not!) to the especially hot and humid weather. Boo!  The very same weather that has been plaguing us since May with no end in sight. And because the kitchen is the heart of our house. The center upon which we convene. The oven is off limits along with anything else that will make the temperature skyrocket causing the kitchen to be intolerably hot. And consequently taking our gathering place from us.

So you can imagine my surprise one morning when I woke up to a cool room. The thermometer read 71 degrees. Not 101 or even 91. I rejoiced. Then I sprinted to the kitchen with sleep still in my eyes and proceeded to bake my little heart out by making muffins for breakfast. The very beauties you see here heavily adorned with red, juicy jewels you may know and love as much as I do – sweet Bing Cherries. Giddy with delight I also tossed in coconut flakes. For a little more oomph. Not that they needed it…

Cherry Coconut Muffins

Moist, sweet and summery, they fixed me right up. So much so that when a blanket of humidity descended upon us again by early afternoon I didn’t even give a care. I was kicked back in my semi-cool kitchen with this tray of lovely muffins laid out before me, deliciously and completely satisfied.

Cherry Coconut Muffins

************************************************************************

Cherry Coconut Muffins
(adapted from The Muffin Cookbook)
2 cups all-purpose Flour or King Arthur White Whole Wheat
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 heaping cup Cherries, pitted, coarsely chopped
6 tablespoons Butter, softened
2/3 cup Sugar or 1/2 cup Honey
2 eggs
1 teaspoon Vanilla
2/3 cup Milk
1/2 cup Sour Cream (regular or light) or nonfat Greek yogurt
1/2 cup unsweetened Coconut Flakes, plus more for topping
1. Preheat oven to 400 degrees. Grease or paper line a 12 muffin cup or 24 mini muffin cup pan.
2. In a small bow combine flour, baking powder and salt. Toss 1 tablespoon of flour with the cherries and set aside.
3. In a large bowl beat butter and sugar until light and fluffy. Add eggs and vanilla and beat 3 minutes.
4. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and coconut flakes.
5. Spoon into muffin caps just short of the top. Sprinkle coconut over tops if desired. Bake 18-22 minutes or until a toothpick comes out clean. About 12 minutes for mini’s.
6. Let cool in pan for 5 minutes and remove to wire racks.

************************************************************************

Cherry Coconut Muffins

I’m linking this to Potluck Sunday over at Mommy’s Kitchen.

foodie_views_link_url = ‘BLOG_POST_URL’;
foodie_views_submit_or_vote();

Bookmark and Share

Cherry Almond Clafoutis

Cherry Almond Clafoutis

This is a classic French recipe for Clafoutis or Clafouti (kla-foo-tee) a simple, baked, custardy, crepe-like dessert made with eggs and cherries. The leftovers serve as an incredibly special breakfast treat the next morning. Or vice versa.

Traditionally the pits are left in the cherries for the almond flavor they add. I opted to take them out for convenience… Instead toasting up sliced almonds to sprinkle over top.

Take advantage of all cherry season has to offer by making this! It’s sinfully easy aside from pitting the cherries. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan where the cherries and almonds are spread over top. It bakes up like a giant puffy pancake and deflates slightly as it cools. The aroma is thoroughly enticing and family members will be sure to ask “is it done yet?” Then sigh in anticipation.

The clafoutis is soft like pudding when warm and reminiscent of custard pie when cold. It straddles the border between sweet and savory. It’s rich, dense, creamy and just plain gorgeous studded with the succulence of fresh, ripe, black cherry gems. My family raved over it and I’m sure yours will too!

Cherry Almond Clafoutis

****************************************************************
Cherry Almond Clafoutis
(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon Kirsch (optional, I omitted)
Pinch Salt
3⁄4 cup All-purpose or King Arthur White Whole Wheat flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread cherries over top then sprinkle with almonds.  Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners’ sugar and a dollop of whip cream if desired.

Print Recipe

Serves 8: 287 calories per serving without the kirsch or confectioners’ sugar
Weight Watchers Points: 6 per serving
Additional Nutritional Information found here

****************************************************************

Cherry Almond Clafoutis


foodie_views_link_url = ‘BLOG_POST_URL’;

foodie_views_submit_or_vote();

Bookmark and Share

Chocolate Sour Cream Bread

This chocolate sour cream bread comes courtesy of  my favorite bear in the whole wide world! Winnie-the-Pooh Bear!  Who would of thought that silly old bear could remove his hand head from the hunny pot long enough to bake?! No less write a cookbook!? I’m glad because this is one of the most delicious breads to ever cross my lips…. 

Read More »

Toffee, Chocolate and Banana Banoffee Muffins

Banoffee Muffins are a special treat! Made with the delectable combination of toffee, chocolate and banana, they borrow the classic flavors from the British favorite Banoffee Pie. The name combines the words banana and toffee together…. 

Read More »

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

In honor of Spring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation…but for whatever reason by time June rolls around they don’t taste or look the same to me.

These are simple, sweet and scrumptious with a medley of strawberry puree and poppy seeds swirled throughout. Sour cream in the batter gives them a soft and tender crumb. I love how the poppy seeds show through the glaze to speckle the tops with black and pink dots. They are one of the quickest, easiest muffins I have ever made, well worth the little bit of effort they take. And they have one of the most delicious scents. The smell alone will drive your taste buds mad.

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins
(adapted from The Muffin Cookbook)(Makes 12)
16 ounces Strawberries (approximately 1 + 1/3 cups pureed)
1 Egg
1/2 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Non-fat Greek Yogurt
2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour
1 + 1/2 tablespoons Poppy Seeds
2 teaspoons Baking Powder
1/2 teaspoon Salt
For Strawberry Glaze:
1 tablespoon of Strawberry puree
1 tablespoon of Sour Cream or Non-fat Greek Yogurt
Dash of Vanilla
1-2 cups Confectioners’ Sugar
1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
2. Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.
3. In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.
4. In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.
5. Spoon evenly into cups. Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.
6. To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl. Add confectioners’ sugar and whisk. Make the glaze as thick or as thin as you like by adding additional sugar. Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off. Let set 20 minutes and dip tops again.

Strawberry Poppy Seed Muffins

Do you love Burgers? Join my Burger Club as we cook, blog, and rate this Green Chile & Cream Cheese Burger.

And I’m also taking your Side Dishes for the April Showdown!
foodie_views_link_url = ‘BLOG_POST_URL’;
Strawberry Poppy Seed Muffins on FoodistaStrawberry Poppy Seed Muffinsfoodie_views_submit_or_vote();