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Natural Mocha Almond Fudge Ice Cream

August 30, 2014 by Shari Eckstrom 34 Comments

Natural Mocha Almond Fudge Ice Cream A Funny Thing Happened On The Way To The Ice Cream

Today was supposed to be all about Mint Chocolate Chip not Natural Mocha Almond Fudge Ice Cream.  As you can see that plan went slightly awry. It IS a woman’s prerogative to change her mind, right? If only it was that simple.  The real reason for the switch to Mocha Almond Fudge Ice Cream is actually a bit more involved. Let me enlighten you.

It all started last year when I decided to pull the mint from the garden. Overgrown and taking over everything, it was time to go. I tugged, pulled and uprooted every last bit of the pesky plant; mission accomplished. Ready for planting this year, I sowed my corn and called it good. Not long after, I was out making rounds in the garden and noticed new shoots of mint coming  up in between the rows of corn. While not exactly thrilled I decided to let it be and went about my business promptly forgetting all about it until this past week. I suddenly had a craving for mint chocolate chip ice cream. Remembering I had mint scattered throughout the corn I got all excited and made a plan to make my favorite ice cream and share it with you.

Natural Mocha Almond Fudge Ice Cream Flying by the seat of my pants as usual, I waited for the last possible minute to put the ice cream together and ran to the garden to snip some mint to add to the newly simmering cream and milk on the stove. Much to my chagrin I realized there was not a speck of mint to be found.  What I had been sure was mint was actually oregano whose seed must have been scattered by the wind when it was left to flower. Sheepish grin. No Saturday post; no mint ice cream. 

So here we are on Sunday and I have a killer Natural Mocha Almond Fudge Ice Cream recipe for you, a worthy substitute. I say natural because I have been doing a bit of research on whole foods, raw sugar, and what that means. Be sure to come by on Monday and read all about it in Raw Sugar: Whole Food or Hoax. It’s been very enlightening and I’m looking forward to sharing what I’ve discovered with you.

Natural Mocha Almond Fudge Ice Cream made with unrefined pure cane sugar. #wholefood

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Natural Mocha Almond Fudge Ice Cream Natural Mocha Almond Fudge Ice Cream

Natural Mocha Almond Fudge Ice Cream has a wonderful rich coffee flavor, chocolate fudge swirled throughout and toasted crunchy almonds to make the deliciousness complete. It’s made with natural whole food ingredients including a pure and unrefined cane sugar that can be found in whole food stores, online and in some health food sections in your local supermarket. Refined granulated sugar can be substituted but unfortunately the minerals and nutrients found in pure unrefined sugar cane will be completely lost. More on this on Monday’s post….Raw Sugar: Whole Food or Hoax.

5.0 from 2 reviews
Natural Mocha Almond Fudge Ice Cream
 
Print
Ingredients
  • Ice Cream Base:
  • 2 cups heavy cream
  • 2 cups whole milk
  • Pinch of salt
  • 8 egg yolks
  • 1 cup pure and unrefined cane sugar (mascabado, sucranat, or rapadura) refined pure cane sugar can be substituted.
  • 2 tbsp espresso powder
  • Hot Fudge:
  • 3 oz Organic Sunspire semi sweet chocolate chips (regular can be substituted)
  • ½ cup heavy cream
  • 6 TB pure and unrefined cane sugar (mascobado, sucranat, or rapadura) refined pure cane sugar can be substituted
  • 2 TB unsweetened cocoa powder
  • 1 TB regular salted butter
  • 1 tsp vanilla extract
  • small pinch kosher salt
  • ¼ cup toasted almonds
Instructions
  1. Ice Cream Base:
  2. Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the espresso powder. Remove from heat and let steep while preparing the yolks and sugar.
  3. Place egg yolks and sugar in medium bowl, whisk together. Set aside.
  4. Bring the cream and milk mixture back to a simmer. Add 1 cup of hot mixture slowly to the eggs and sugar whisking all the while.Continue to slowly add milk mixture until all is incorporated.
  5. Return mixture back to the sauce pan.
  6. Cook over low heat, stirring constantly until mixture is coats the back of a spoon, about 3 to 5 minutes. Remove from heat. Cool slightly and place in the refrigerator to chill for a minimum of 2 hours or overnight.
  7. Hot Fudge Sauce:
  8. Prepare hot fudge sauce about an hour before beginning to churn Ice Cream to allow plenty of time for cooling.
  9. Combine ingredients in small, heavy saucepan set over medium heat.
  10. Bring to a boil, whisking constantly.
  11. Once a boil has been reached, immediately reduce heat to simmer.
  12. Simmer stirring constantly for 5 minutes.
  13. Remove from heat and cool.
  14. Churn Ice cream according to manufacturers instructions.
  15. Once Ice cream has been churned, Place ice cream in freezer container, swirling in Hot Fudge Sauce and toasted almonds. Place in freezer to harden and cure (about 2 hours).
  16. Scoop and serve.
3.2.1311

Hot Fudge Sauce adapted from Chew Out Loud: Hot Chocolate Fudge Sauce

Natural Mocha Almond Fudge Ice Cream Shared with:

*My Pinterventures: Merry Monday Link Party *Creative K Kids: Bloggers Brags * Plucky’s  Second Thought *Yesterfood: Treasure Box Tuesday * April J Harris: Hearth and Soul Blog Hop * Lou Lou Girls: Lou Lou Girls *Back to the Basics: Tuesdays with a Twist  *The Ultimate Linky: Wonderful Wednesday Blog Hop *Creative K Kids: Tasty Tuesdays *Simply Sweets: Party in Your PJ’s *Savvy Southerner: Wow Us Wednesday’s *My Paper Craze: Creative Spark *Organic For Green Livings: Real Food Fridays

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Desserts Tagged With: almonds, chocolate, Coffee, ice cream, whole food

Simple Batter Peach Cobbler

August 28, 2014 by Shari Eckstrom 47 Comments

Simple Batter Peach Cobbler So often we focus on the destination so much that we forget to enjoy the journey…Today purpose to take pleasure in the simple things. ~ Unknown Author

Simple Batter Peach Cobbler I love simple and nothing could be easier that my Simple Batter Peach Cobbler.  Fresh peaches, whole white wheat flour, raw sugar and cream make up the bulk of the recipe. A lovely treat to enjoy when peaches are in season. If you are fortunate to have extra peaches be sure to freeze a few. That way you can enjoy this delicious dessert long after the peaches have come and gone.

Simple Batter Peach Cobbler

Simple Batter Peach Cobbler. A lovely treat to enjoy when #peaches are in season.

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Simple Batter Peach Cobbler

Simple Batter Peach Cobbler

4.8 from 4 reviews
Simple Batter Peach Cobbler
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • ¾ cup whole white wheat flour (if using white flour, omit ¼ cup milk)
  • ¾ cup raw sugar, plus 1 tbsp for sprinkling
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¾ cup cream or half and half
  • ¼ milk
  • 3 cups peeled and sliced peaches
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter and pour into a 9-inch round baking dish. Swirl butter to coat pan.
  3. In a medium sized bowl, stir together flour, ¾ cup sugar, baking powder, salt and cinnamon.
  4. Add cream and milk to dry ingredients, stirring to combine.
  5. Pour batter into baking dish. (Batter may be thin, that's as it should be.)
  6. Arrange peaches on top of batter.
  7. Sprinkle peaches with 1 tbsp raw sugar.
  8. Bake for 45 to 50 minutes or until batter has set and the top is browned.
  9. Serve warm.
3.2.1311

 Recipe adapted from Peach Batter Cobbler: 

Grow a Good Life: Green Thumb Thursday *Living Well Spending Less: *Thrifty Thursday *Organized 31: Inspire Us Thursday   *Juggling Real food and Real Life: Let’s Get Real  *The Deliberate Mom: Shine Blog Hop * Nancherrow: Fridays unfolded * It’s Your Life: Real Food Friday  *Kitchen Dreaming: The Weekend Social *Snippets of Inspiration: Weekend Wind Down Link Party *Natasha in Oz: Say G’Day *Recipes: Savoring Saturdays*Oh My Heartsie Girl: Weekends Are Fun Party *Sadie Season Goods: Snickerdoodle Sunday *My Pinterventures: Merry Monday Link Party  *Yesterfood: Treasure Box Tuesday * April J Harris: Hearth and Soul Blog Hop * Lou Lou Girls: Lou Lou Girls *The Ultimate Linky: Wonderful Wednesday Blog Hop *Creative K Kids: Tasty Tuesdays *Savvy Southerner: Wow Us Wednesday’s *My Paper Craze: Creative Spark *Pebbles and Piggytails: Saturday Dishes

Simple Batter Peach Cobbler shared with:Cooking Thin With Chef Kathleen: 200 Easy Recipes f or Healthy Weight Loss (afiliate link)

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Desserts Tagged With: cobbler, dessert, Peaches, simple, wholefood

Lemon Blackberry Pound Cake

July 31, 2014 by Shari Eckstrom 46 Comments

Lemon Blackberry Pound Cake

LEMON BLACKBERRY POUND CAKE

You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients. ~ Julia Childs

Lemon Blackberry Pound Cake I love Julia Childs. She is quite the inspiration. Never were her words truer than when applied to the humble Pound Cake. I don’t understand why anyone would go for a premixed box to make up this simple and delicious dessert when all that is needed is the most basic of ingredients. Fancy it up just a bit with lemon and fresh blackberries and voila; Lemon Blackberry Pound Cake. A simple dessert fit for a king. 

Lemon Blackberry Pound Cake made from scratch with simple ingredients. #poundcake #blackberries…

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5.0 from 3 reviews
Lemon Blackberry Pound Cake
 
Print
Ingredients
  • Blackberry Glaze:
  • 8 oz fresh Blackberries (about 1⅔ cups)
  • ⅓ cup raw sugar
  • 1 tbsp Chambord (blackberry Liqueur) - Optional
  • Pound Cake Batter:
  • 1½ cups butter, softened
  • 3 cups sugar
  • 1 (8-oz.) package cream cheese, softened
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1 tsp Lemon Zest
Instructions
  1. Blackberry Glaze:
  2. Place rinsed blackberries in a small non- reactive saucepan along with ⅓ cup raw sugar. Mash berries slightly and mix well with sugar. Allow berries to sit for 15 minutes to soften and bring out the juices.
  3. Place pan over medium high heat and bring the berries to a light boil. Reduce heat and simmer berries for 10 minutes, stirring occasionally.
  4. Remove berries from heat and cool for 5 minutes.
  5. Process berries through food mill to remove seeds.
  6. Return puree to pan, add lemon zest and Chambord.
  7. Simmer berries for 5 minutes. Remove from heat and set aside to cool.
  8. Pound Cake:
  9. Preheat oven to 350°
  10. Grease and flour a 10 inch (14 cup) tube pan.
  11. Beat butter at medium speed with a heavy-duty electric mixer until creamy.
  12. Gradually add sugar, beating at medium speed until light and fluffy.
  13. Add cream cheese, beating until creamy.
  14. Place eggs in medium sized bowl, whisk slightly.
  15. Add fresh lemon juice, lemon zest and ¼ tsp salt. Whisk all ingredients together.
  16. Remove bowl from mixer and add whisked ingredients to cream cheese mixture. Stirring by hand, mix all ingredients together until just combined.
  17. Add flour, one cup at a time and stir until ingredients are all combined.
  18. Spoon ½ of the batter into greased and floured tube pan. Gently tap pan on counter to evenly distribute batter. Spoon cooled Blackberry glaze onto pound cake batter. Lightly run the end of a knife through the glaze and batter for a swirling effect.
  19. Spoon remaining batter on top of blackberry swirled pound cake batter.
  20. Lightly tap pan to distribute batter evenly.
  21. Place in pre-heated 350 degree oven.
  22. Bake for 1 hour 10 minutes or until toothpick inserted comes out clean.
  23. Allow pound cake to cool in pan for 15 minutes.
  24. Remove pound cake from tube pan and allow to cool completely before cutting.
  25. Serve with fresh blackberries and whip cream if desired.
3.2.1311

Recipe adapted from Strawberry Swirl Cream Cheese Pound Cake by Southern Living

Lemon Blackberry Pound Cake shared with:

Colorado Springs Tour and Review: Friday Favorite *The Sitz Girls: Sitz Sharefest *Sondra Lyn at Home: Share it Sunday*2 Crochet Hooks: Snickerdoodle Sunday *Baking in Pyjamas: Sweet and Savoury  *Mrs Tee Love Life Laughter: The Mommy Monday Blog Hop *Create With Joy: Inspire Me Monday * Bloggers Brags: Pinterest Party *Plucky’s Second Thoughts *21st Century Housewife: Hearth and Soul Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Craving Some Creativity: Turn It Up Tuesday * An Extraordinary Day: Craft Room Makeover *Lou Lou Girls: Lou Lou Girls *Our Table For Seven: Share Your Stuff Tuesday’s * Mandy’s Recipe Box: Totally Talented Tuesday’s *Designed by BH:Twirl and Take a Bow *Creative K Kids: Tasty Tuesday’s *Thank you Honey: Whatever Wednesday *Crafty Allie: Worthwhile Wednesday’s *Smart Schoolhouse: Whimsy Wednesday * My Paper Craze: Creative Spark *Ducks n’ a Row:Wonderful Wednesday Blog Hop *The Crafty Wife: Wednesday Roundup *Love Bakes Good Cakes: Freedom Friday’s *Captain America and His English Rose: The Pretty Pintastic Party *Pebbles and Piggytails: Saturday Dishes

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Desserts Tagged With: Blackberry, cream cheese, dessert, lemon

Fresh Raspberry Tart

July 24, 2014 by Shari Eckstrom 49 Comments

Fresh Raspberry Tart

FRESH RASPBERRY TART

I am fairly sure our raspberries are on steroids this year. It is my strong opinion someone is secretly sneaking into the garden and giving them growth hormones in the middle of the night. How else am I to explain the never ending stream of raspberries that cover every square inch of space in my kitchen? I am grateful for the harvest, but these berries are starting to get on my nerves!

Fresh Raspberry Tart

It has been interesting to try to come up with ways to preserve all these berries. Raspberry Chipotle BBQ sauce will be the next little experiment that comes out of my kitchen. In the meantime I’ve taken a break from all the preserving to put together a low sugar fresh raspberry tart.

Fresh Raspberry Tart

I’m glad I did because the tart is delicious. Tim and I haven’t been able to stop nibbling. The tart is in no danger of spoiling, it will be long gone before the night is out! Hey, with the small amount of sugar in the fresh raspberry tart I’m not feeling too guilty.

Fresh Raspberry Tart

I love the simplicity of the Fresh Raspberry Tart.  I chose to use a crust with a touch of sweetness to offset the distinctive tangy flavor of the fresh raspberries. The filling for the fresh raspberry tart is made with mostly fresh raspberries except for a small amount of sugar to make the glaze. The Fresh Raspberry Tart is a simple tart that takes little time to make, but looks and tastes like you spent hours.

Fresh #Raspberry Tart. Simple, elegant, delicious! #dessert #wholefood

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4.7 from 3 reviews
Fresh Raspberry Tart
 
Print
I found the Basic Tart Dough recipe from William-Sonoma perfect for the Fresh Raspberry Tart. Crisp and flaky with just a touch of sweetness.
Ingredients
  • Basic Tart Dough Recipe (see link for recipe below)
  • 4½ cups raspberries, divided
  • ½ cup sugar
  • 1 tbsp lemon juice
Instructions
  1. Place 1½ cups raspberries, sugar and lemon juice in small sauce pan.
  2. Heat over medium heat until mixture comes to a boil, reduce heat and simmer for about 10 minutes until mixture is clear.
  3. Cool slightly.
  4. Place berries into food mill or sieve to remove seeds,
  5. Chill glaze in refrigerator until ready to use.
  6. Preheat oven to 425 degrees.
  7. Place prepared tart dough in tart pan. Prick the bottom of the dough with a fork to help prevent bubbling. (an option is to use dry beans or pie weights to keep crust from bubbling and help the surface of the tart to remain flat).
  8. Place tart dough in oven and immediately reduce the heat to 375 degrees. Bake tart shell for 20 - 25 minutes or until shell is lightly browned.
  9. Remove tart shell from oven and cool.
  10. Once tart shell has cooled, place remaining raspberries into shell in a concentric circle. Berries should be stem side down.
  11. Pour cooled glaze over the top of berries.
  12. Chill for 30 minutes. Serve
3.2.1311

Basic Tart Dough Recipe from William-Sonoma. Find Recipe here.

Fresh Raspberry Tart shared with:  

*Confessions of a Mommyholic: Pin it Party *Living Well Spending Less: Thrifty Thursday *Lewis Lane Designs: Tuned in Thursday *Organized 31: Inspire Us Thursday *The Deliberate Mom: Shine Blog Hop *Grow a Good Life: Green Thumb Thursday *Calm Healthy Sexy: Let’ Get Real *Nancherrow: Friday’s Unfolded *Kitchen dreaming: The Weekend Social *A daily dish: Foodie Friday’s *The Diary of a Real Housewife: Friday Favorites * Create with Joy: Friendship Friday * The Cookie Puzzle: Party in Your PJ’S *Love Bakes Good Cakes: Freedom Friday’s *In the Kitchen With Jenny: Foodie Friday’s *Captain America and His English Rose: Pretty Pintastic Party  *Colorado Springs Tours and Reviews: Friday Favorite *Natasha in Oz: Say G’day *Pebbles and Piggy Tails: Saturday Dishes *The Sits Girls: Sits Sharefest *New Mama Diaries: Creative Style Linkup *2 Crochet Hooks: Snickerdoodle Sunday *Sondra Lyn at Home: Share It Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday *Creative K Kids: Bloggers Brags *Mrs Tee Love Life Laughter:Mommy Monday Blog Hop *21st Century Housewife: Hearth and Soul Blog Hop Lou Lou Girls: Lou Lou Girls*Mandy’s Recipe Box: Totally Talented Tuesdays  *Savvy Southern Style: Wow us Wednesday *My Paper craze: Creative Spark *My Crafty Wife: The Wednesday Roundup *Designed by BH:Twirl and Take a Bow

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”                

Filed Under: Desserts Tagged With: low sugar, raspberries, whole food

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Welcome to Pure Grace Farms. It's great to have you stop in for a visit. We are a small farm nestled in the foothills outside of Boise, Idaho where food is organically grown, prepared and preserved for optimum benefit to body and soul. Read More…

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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