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Create the life you've always dreamed of....
One Moment at a time!

Heavenly Lemon Gelato

7/23/2014

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A TASTE OF ITALY....Right in your Kitchen!


Ingredients

 
·        1 Cup Milk

·        1 Cup Sugar

·        ¾ Cup Lemon Juice – Fresh is preferred

·        3 Tbs. Grated Lemon Peel + 1 Tbs Zest

·        5 Egg Yolks beaten lightly

·        2 Cups Heavy Whipping Cream

   

Directions

1.    In a small heavy saucepan, heat milk to 170° on your kitchen thermometer. (I bought a good one for less than $10 at GFS).  A good cook should never be without one. Stir in sugar until dissolved. Now you’ll whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Now I add my grated lemon peel (reserving zest for topping).  Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.

2.    Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Refrigerate several hours or overnight.

3.    Fill cylinder of your ice cream machine or small ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.  You can do this in an airtight container…Freeze for an hour, stir until creamy then freeze again.  Consistency may not be exactly like gelato…..but still tastes just as good!  ENJOY & ALWAYS……….HAVE FUN IN YOUR KITCHEN!

Nutritional Facts

2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.










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CREAMY CRANBERRY-ALMOND ORZO

7/21/2014

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This recipe is a quick, easy and delectably light side dish consisting of Orzo Pasta, Dried Cranberries, Sliced Almonds, Petite Peas, and of course...Lite Whipped Philly Cream Cheese! YuuuMMMMM! (Or you can just use Canola or Olive Oil ….about ½ cup)




  • Prep time: 10 minutes
  • Cook time: 7 minutes
  • Total time: 17 minutes
  • Servings: 6






Ingredients




  • 16 ounce(s) of Orzo Pasta
  • 1/2 cup(s) of Dried Cranberries
  • 1/2 cup(s) of Petite Peas
  • 1/2 cup(s) of Sliced Salted Almonds (the type you put in salads)
  • 6 ounce(s) of Lite Whipped Philly Cream Cheese
  • The juice of 1 fresh lemon



Steps




  1. Cook pasta for approximately 7 minutes in boiling salted water - then drain.
  2. Place pasta in large mixing bowl.
  3. Add all other ingredients - mix thoroughly.
  4. Salt & Pepper to taste.
  5. Sprinkle the juice of 1 lemon (or approx. 1 ½ Tbsp)
  6. Place in Decorative Serving dish...serve warm or cold. DELICIOUS, Creamy, Crunchy Goodness!







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ELEGANT LAVENDER-LEMON CUPCAKES

7/8/2014

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This citrusy lemon and floral

lavender, blend together in perfect

harmony to make these incredibly moist

and elegant cupcakes! Perfect for  a small

gathering, a shower, ladies lunch, an

afternoon tea or....just to wow your guests.




Tools

  • Mixing Bowls

  • Small saucepan

  • Two 12 Count Cupcake Pan

  • Electric mixer

  • Cooling Grid (I use my cookie cooling rack)

  • Baking Cups

  • Zester

  • Toothpick

  • Brush

    Ingredients

  • Syrup

  • 1/4 cup granulated sugar

  • 2 tbsp water

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • Cupcakes

  • 2 3/4 cups all-purpose flour

  • 1 3/4 tsp baking powder

  • 3/4 tsp baking soda

  • 3/4 tsp salt

  • 1 tbsp + 1 tsp dried lavender

  • 1 cup butter, softened (2 sticks)

  • 1 cup sour cream

  • 1 1/4 cups granulated sugar

  • 5 tsp lemon zest

  • 1 ¼ tsp. Clear  Vanilla

  • 3 eggs

  • 1 egg yolk

    Whipped Cream

  • 2 1/2 cups heavy whipping cream

  • 1 tbsp dried lavender

  • 1/3 cup sifted confectioners’ sugar

    Makes

    24 cupcakes

    Instructions:

  1. To Make Simple Syrup

Combine sugar, water, lemon juice and zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool.

2)      Make your Cupcakes   Preheat oven to 350°F & Line your muffin pans with baking cups – Get creative – use a fun color....but not one to take away from your beautifully simple cupcakes!  

In large bowl, beat butter and sour cream with electric mixer until thoroughly mixed. Add sugar, lemon zest and vanilla; beat until combined....Now you’ll add your eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.

Bake 15-16 minutes or until toothpick inserted comes out clean. Remove from pan to a cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes.

Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.

3)      Whipped Cream Warm your heavy cream until steaming in large saucepan; do not boil. Remove from heat and stir in dried lavender. Let mixture sit for 8 minutes. Strain out the solids and cool completely in refrigerator. In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes. Add Dried Lavender sprigs or sprinkles!  BEAUTIFUL & DELICIOUS.  My Wilton lady once told me about these!   Had to try & now I'm in LOVE!!

 

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    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

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