Pumpkin Spice Milkshakes

Image 2 Comments October 17, 2016 Sammy and Sufi

We love autumn and pumpkin spice everything just as much as the next person but this year we had a bad experience with a pumpkin spice latte. Weeks of anticipation ended in utter disappointment as we found ourselves with a beverage that was sickeningly sweet and unbearably oily. After a few sips we tossed it out. I said, then, that we would skip buying these specialty beverages from outside (along with all the sugar, fat, and calories that come with them) and try to make healthier versions at home. I haven’t attempted to make a pumpkin spice latte yet, but being that we are both ice cream fiends and Michigan weather can be unpredictably warm (it’s 80 degrees today), I put together this delicious milkshake that screams pumpkin pie and butter pecan ice cream in ice-cold fashion. This recipe makes enough for two servings but can certainly be adjusted if you want to make more and you can also tone down the spices as you fit. Now what are you waiting for? Your pumpkin spice sweet tooth is calling 😉

Pumpkin Spice Milkshakes

Time: 10 mins
Difficulty: Easy
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Ingredients
2 1/2 cups quality vanilla ice cream (we use Turkey Hill All Natural)
1 tablespoon pumpkin puree
1/2 cup milk*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
homemade whipped cream
toasted pecans for garnish
pure maple syrup for garnish

*We like our milkshakes on the thicker side so feel free to adjust the recipe and add more milk if you like a thinner milkshake.

Directions
In a blender, combine ice cream, pumpkin puree, milk, and spices. Blend until smooth. Pour into glasses and top with homemade whipped cream, toasted pecans, and a drizzle of maple syrup. Serve and enjoy!

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Deliciously Spicy Carrot Cake

Image 2 Comments March 8, 2016 Sammy and Sufi

I recently kidnapped a juicer from my dad’s house (just kidding, he gave me permission) to juice some carrots and I was surprised by how much carrot pulp was created out of such a small glass of juice! I didn’t want to waste the carrot shavings so I decided I would make a carrot cake out of them. This time, though, I wanted something a bit different than the generic carrot cakes out there. I was craving a deep rich flavor with a little more kick. After several experiments (there was a lot of carrot pulp), I arrived at what I think is the perfect blend of spice and sweetness. Instead of using solely cinnamon as most recipes call for, this recipes makes use of a blend of beautifully aromatic spices including nutmeg, clove, cardamom, and ginger. It’s the perfect springtime cake and your kitchen will thank you for the aroma.

Deliciously Spicy Carrot Cake

Time: 30 mins
Difficulty: Easy
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Ingredients:
2 cups all-purpose flour
1 1/2 cup dark brown sugar
3 eggs (room temperature)
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
2 cups shredded carrot
1 1/4 cup of vegetable or canola oil

Directions:

1. Preheat your oven to 350F and spray your cake pan with a non-stick spray. Set aside.
2. In a small mixing bowl, measure out and sift your flour, baking soda, salt, and spices. Set aside.
3. In a larger mixing bowl, beat your dark brown sugar, eggs, and shortening until the batter is smooth and a beautiful caramel color.
4. Slowly add in your dry ingredient mixture while beating on low (or whisking).
5. Once the batter is smooth and free of lumps, add in your shredded carrots and mix well.
6. Pour the batter in your sprayed cake pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
7. Let your cake cool on a rack and frost with a cream cheese frosting if you like or slice and serve with a cold glass of milk.

Measure.

Mix.

Bake.

Cool.

Frost.

Enjoy!

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Aromatic Fennel Biscotti

6 Comments February 6, 2016 Sammy and Sufi

I love experimenting with foods that have a simple base but can be customized and altered in fun ways. For me, biscotti is one such food. Once you have the dough, you can create any flavor profile your heart desires. It’s the stuff of dreams. Which is why you will probably see a good deal of biscotti on this blog as I have had my fair share of experimenting 😉 This recipe makes use of the beautifully aromatic fennel seed, which we picked up from a bazaar in Istanbul. Often confused with anise (which I am guilty of doing) and used in Indian and Middle Eastern sweets, this sweet spice boasts many health benefits from relieving anemia to indigestion. Not that we need anymore excuses to eat cookies. And because we take our hot drinks very seriously, we suggest you pair these beauties with a warm chai tea latte or sahlab and savor each crumbly dunk.

Aromatic Fennel Biscotti

Time: 50 mins
Difficulty: Easy
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Ingredients
2 cups of all-purpose flour (and extra for kneading)
3/4 cup of sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter (room temperature)
2 large eggs
1 teaspoon of vanilla (we use Trader Joe’s brand)
1/4 cup of fennel seeds

Directions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In one bowl, beat the sugar, salt, butter, vanilla, and eggs (one at a time) until smooth.
Pour in the sifted flour and baking powder and mix well until it forms a dough-like consistency. As the mixing becomes more difficult, flour your hands and knead until smooth.
Add in the fennel and knead by hand for a few minutes until the fennel seeds are evenly spread throughout the dough.
Place your dough on the baking sheet and shape it into a log (about 12 inches long, 2 inches thick) using your hands.
Bake until light golden brown about 30-40 minutes. Let cool for 20 minutes.
On a cutting board, cut your log into 1/2 inch thick slices using a sharp serrated knife. I also cut these slices in half as I like my biscotti more bite size.
Place each slice side-up on the baking sheet and return to the oven to bake for another 15-20 minutes or until a deeper golden brown.
Move your biscotti to a rack and let them cool.
Enjoy 🙂