Tag: poppy seeds

Amaretto Poppy Seed Ice Cream

I’m sending up a flare here — If you like ice cream, almond, Amaretto, and poppy seeds, you have to try this. If you like almond poppy seed muffins, you’ll think you’ve died and gone to heaven.

I stood over the ice cream maker as it was churning and added the almond extract and Amaretto until it was just perfect. I said it before, but I just love the way you can interact with the ice cream as it freezes, through the open top in this Cuisinart machine. You can actually create a flavor as you go. For someone like me who loves experimenting with unusual combinations, this is a blast.

The almond flavor in this ice cream is dreamy. The crunch of the poppy seeds is so unusual and so delightful. You will love it!

Amaretto Poppy Seed Ice Cream
makes about 4 1/2 cups
3/4 cup whole milk
1 3/4 cups heavy cream
1/2 cups poppy seeds
1/2 cup sugar
1 1/2 tsp almond extract
1 1/2 tsp Amaretto liqueur
1/2 tsp vanilla paste or extract

Heat the milk, cream, sugar and poppy seeds in a saucepan on the stove, just until it comes to a simmer. Take off the heat and add the almond extract, Amaretto, and vanilla. Let it cool and then refrigerate for several hours until completely chilled.
Pour the chilled mixture into the bowl of your ice cream maker and process according to your machine’s directions. Mine took just 20 minutes of churning.
Eat right away or keep in the freezer for a firmer texture.

I really like that my ice cream maker makes very manageable sized batches of ice cream. It’s just right for a small family, an intimate group of friends, or just you and your partner. Or just you. In any case you’re not going to be swimming in extra ice cream, which is a good thing.

You know, every minute you waste staring is a another minute you can’t be putting this in your mouth.

Follow me on Pinterest, I have an Ice Cream board filled with inspirational flavors to try. I scoured the internet for the best recipes, from the most common to the most outrageous, so you don’t have to.

One year ago today—

Pasta with Fresh Peas, Lemon and Mint

Almond Poppy Seed Muffins

The other day I woke up hungry and came down to an empty kitchen. I hate when that happens. I can usually crank along for a while on a few cups of coffee, but eventually the gig is up and I need breakfast. I haven’t made muffins in ages, which is surprising since I love them so much. I guess I got distracted by this and this and these. But I can always be tempted by a classic like Almond Poppy Seed. Almond is such a pleasurable intense aroma… I’m sure I’m not the only one who’s ‘huffed’ a bottle of almond extract now and again. It’s one of those flavors that is as much about the scent as it is about taste. And I don’t know who first put almonds and poppy seeds together, but it was pure genius.

The almond glaze adds an extra bit of sweetness to the muffins, and doubles down the almond flavor. There is also a full 1/4 cup of poppy seeds in the batter so you definitely won’t miss their crunch.

Almond Poppy Seed Muffins

What You Will Need

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
heaping 1/4 cup poppy seeds
1 1/2 cups plain yogurt or sour cream (I used full fat Greek yogurt)
2 large eggs
1/2 cup unsalted butter, melted and slightly cooled

for the gaze

3/4 cup confectioner’s sugar
1/2 tsp almond extract
milk to thin

Instructions

Set the oven to 375F
Whisk the dry ingredients, including poppy seeds, together thoroughly, you don’t want lumps of baking soda in your muffins.
Whisk the eggs and yogurt together and blend well. Stir in the melted butter.
Add the wet ingredients to the dry ingredients, and mix until just combined. Don’t over mix or your muffins may be tough.
Fill muffin cups with batter. This makes 12 large muffins, so high sided muffin liners, will help contain the batter. If you use regular muffin liners this recipe will make a few more muffins.
Bake for about 25 to 30 minutes, until the tops are just starting to get a little golden around the edges and a toothpick inserted in the center comes out without wet batter clinging to it.
Cool slightly on a rack before glazing.
To make the glaze, mix the sugar, almond extract, and milk until you get a smooth, glossy glaze.

Notes

2.2

http://theviewfromgreatisland.com/2013/10/almond-poppy-seed-muffins.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Have a great weekend!

Regency Tulip Baking Cups

Honey Banana Poppy Seed Bread

I have a banana bread obsession. I buy bananas all the time and more often than not they get too ripe to eat and I have to come up with something to bake them in so I won’t be wasting them…. you really have to twist my arm to do that, ya know haha. In reality I probably buy them just for baking and purposely don’t eat them, that way I get to try a new yummy banana recipe every other week or so. That’s quite a lot of baking with bananas. I told ya I was obsessed.

I’ve been trying my hand at some new banana bread recipes lately. Not just the traditional banana bread recipes- fun flavored banana bread, like the Nutella Swirled Peanut Butter Banana Bread I made a while back. This loaf here isn’t quite as crazy with the flavor combos but it still reaches outside the traditional banana bread box. Honey Banana Poppy Seed!! Ya see, I also have this weird love affair with poppy seeds. There is something about them that I find so alluring. Whenever I go to a bakery and see anything with poppy seeds I just have to get it. Almost every bakery here in Germany has something poppyseed (Mohn) to offer. Love it!

Needless to say between my obsession with banana bread and my adoration for all things poppy seed, I just had to make this loaf. It came from one of my new favorite baking books- “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito. They have a whole chapter dedicated to banana in it. I’ve already shared with you their recipe for Banana Whoopie Pies with Milk Chocolate Swiss Meringue Buttercream, which was absolutely to-die-for! I really liked those whoopie pies, so although this loaf was very good, it wasn’t as good as the whoopie pies. But then again the whoopie pies took a lot of effort where as this banana bread was very simple and quick. I guess it all depends on what your looking for in a recipe.

This is a wonderful easy recipe to use up your bananas, plus you’ll end up with one absolutely delicious loaf of banana bread! You really can’t go wrong.

Honey Banana Poppy Seed Bread

Author: Matt Lewis and Renato Poliafito

1½ cups all-purpose flour
1 cup sugar
1 tsp baking soda
½ tsp salt
3 large very ripe bananas, mashed (about 1 cup)
⅓ cup vegetable oil
¼ cup whole milk
¼ cup honey
2 large eggs
2 Tb poppy seeds

Preheat the oven to 350°F and position the rack in the center of the oven. Butter a 9 by 5-inch loaf pan , dust it with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another large bowl, whisk together the bananas, vegetable oil, milk, honey, and eggs.
Make a well in the center of the dry ingredients and pour in the wet ingredients into it. Fold the dry ingredients into the wet ever so gently until just combined. Stir in the poppy seeds.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The loaf will keep at room temperature, tightly covered for up to 3 days.

adapted from “Baked: Our 10 Favorite Ingredients” by Matt Lewis & Renato Poliafito

Tagged as:
bananas,
breakfast,
honey,
poppy seeds,
quick bread