Mango Ice cream coconut crepes

Chicago is finally warm and my new place actually feels like home - a stark contrast from my old apartment: a walk up with creaky floors, barely any furniture, no air condition (not that i needed it) and too much empty space. This place is smaller and homier and I actually have a TV and a plant! The kitchen is even tinier than the last one but has more storage and a dishwasher(!). You know you’re ‘adulting’ when you are grateful for your dishwasher and get excited to buy coasters. 

But the best part of it all is the location. Evanston is beautiful and quaint but so quiet, almost too peaceful.  I love the sounds of the city. I can hear them all the way up here on the 11th floor. I’m also pretty certain that this street has the most number of people with dogs which is amazing.

We celebrated the first week of moving in with everything that screams celebration: champagne, takeout from The Halal Guys, Sprinkles cupcakes and 7 whole days of binge watching Stranger Things with 4 pints of Jeni’s ice cream laid out in front of us. 

Ice cream is one of those things that can be as luxurious or as easygoing as you want to make it. It’s fuss free in that you only need a pint and a spoon and nothing else, except maybe a friend to share the guilt with or a movie. It can also be an expression of art in its plating, and creativity of flavors. You could go to Fig & Olive and have their delicious olive oil quenelle with a pistachio honeycomb brittle and chocolate dust. But also, you can open a pint of Jeni’s gooey butter cake ice cream on the couch. In all its forms, ice cream is worthy of the glory. 

A little while ago I made mango ice cream and served it to my grandmother (who, by the way, has high standards and is generally a dessert-rejector) with crepes. The recipe combines a few components but feel free to make just the ice cream if your family is easier to please ! :P

Mango ice cream

Ingredients: 

• 2 large mangoes (alphonso)

• 1 can condensed milk (You can use less than 1 full can if your mangoes are already too sweet)

• 220 ml cream (refrigerated)

Process:

• Take the flesh of 2 large, ripe mangoes and puree it.

• Pass it through a mesh strainer to get rid of the fibrous bits.

• Pour 1 can condensed milk into a large bowl and mix in the pureed mango and set aside.

• Create an ice bath in a tray. You can do this just by putting lots and lots of ice in the tray. Place a large mixing bowl in the ice bath.

• Pour 220 ml heavy cream into the bowl and whip to stiff peaks using an electric whisk.

• Fold the whipped cream into the mango-condensed milk mixture using a spatula.

• Pour the mixture in a dish and wrap in cling wrap. Set in the freezer for about 8 hours or overnight.

For the crepes, I used this recipe. 

Serve ice cream with crepes,  and drizzle with lime caramel and toasted coconut flakes. 

Pumpkin pie

I’m in Chicago - it’s new, exciting, scary all at the same time! Chicago is big and exciting just like you’d expect it to be. Tall buildings, beautiful lake, the works. But Evanston - the suburb where I really live - is a tiny, cute little town where things close early and buildings are old and creaky (at least, my apartment building is). It’s literally one Luke’s Diner short of being exactly like Stars Hollow (Gilmore Girls binge watchers will know). 

Last week I went to a baking class. I feel like I need to share this pumpkin pie recipe with you all because it is amazing. Disclaimer: I’m a shameless, proud, pumpkin lover - in this old post, I might have mentioned that I would use pumpkin spice candles, bath salts, whatever you give me. But even if you are one of those pumpkin loathing people who think the internet has blown the pumpkin fad out of proportion and cringe at pumpkin shower cream variety of consumers like me, you will still love this recipe. Enough said. 

PIE CRUST:

1 1/3 cups all purpose flour

½ teaspoon salt

½ cup all vegetable shortening

3 to 6 tablespoons ice cold water

Blend flour and salt in a large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

Shape dough into a ball for single pie crust. Chill in freezer for 15 minutes or refrigerator for 30 minutes. Roll dough from center outward into a circle about 2-inches wider than pie plate on lightly floured surface. Transfer dough to pie plate. Trim edges of dough leaving a 3/4 inch overhang. Fold edge under. Flute dough as desired.

FILLING:

One 15 ounce can of pumpkin

One 14 ounce can of sweetened condensed milk

2 large eggs

1 teaspoon of cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

One 9 inch unbaked pie crust

Preheat oven to 435 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with whipped cream. Store leftovers covered in refrigerator. 

Peppermint brownies

Is there anything more universal than chocolate brownies? Is there a person in the world who doesn’t love the crackly, slightly crunchy crust, chewy edges and squidgy, chocolaty, almost molten centre? It’s a good thing. Brownies are supposed to be intense, rich and overpowering. There’s nothing subtle about them, and decadence is the trademark of a brownie. Not to mention, brownies come with a side of nostalgia - who hasn’t tried making brownies as a child and almost burnt down the house? (that would be me..).

So last weekend, in a spontaneous brownie baking moment (if you know, you know) I decided to add one of my favourite ingredients to my brownie batter - peppermint! I love peppermint and dark chocolate together - it is a refreshing variation to a popular classic. PLUS - the best part is, you can use leftover brownie crumbs/chunks to make peppermint brownie vanilla ice cream - summer bonus, and a very appropriate dessert for this weather.

They taste like the brownie equivalent of after-eight and they don’t look any different than regular brownies so it comes as a pleasant surprise to someone who bites into one. They’re a crowd pleaser and up your popularity quotient if you take them to work the next day (LOL)

Ingredients:

• 500 g chocolate

• 250 g butter

• 4 eggs

• 1 1/2 cup sugar

• 1 cup flour + 1 tsp baking powder + 1/2 tsp salt

• 1 tsp vanilla extract

• 3 tsp peppermint extract

• Crushed peppermint (optional)

Process

• In a saucepan over medium heat, melt the butter and chocolate together until smoothly combined. Let cool.

• cream the eggs, sugar and vanilla in a bowl.

• Add the cooled chocolate and butter mixture and add peppermint extract & combine well.

• Add the flour mix one spoon at a time and mix well, but do not overmix.

• Pour the batter into the pan and bake for about 30 - 35 minutes or until the top forms a flaky/crusty layer. The centre should not be wobbly.

• When done, take it out of the oven and let the brownies cool for about a half hour.

• Slice into squares, sprinkle with crushed peppermint and eat!