Tag Archives: Dessert

Banana Ice Cream

Banana ice cream? Why not? – I thought. It looked simple enough, and it was! This is a one ingredient recipe, you only need to get yourself a few bananas, let them ripen but not to the point where they get too many dark spots on the peel. I am particular about bananas, I don’t like the taste they get when they are a little too ripe.  Freeze the bananas, cut them into chunks and put them in the food processor. Processing them when they are frozen yields a surprisingly creamy texture, it really does take like there’s cream or milk in there.

This is a great dessert for anyone, even babies can have this!  It’s nothing but frozen bananas, which is a very good alternative if you’re trying to keep away from sugary sweets… but have a sweet tooth! (Don’t we all)

Now that I have tested the basic banana recipe, I am of course going to play around with it and try different alternatives such as peanut butter-banana ice cream (add 3 tablespoons and a little cinnamon),  strawberry-banana ice cream, chocolate-banana… and let’s see what else I come up with.

Helga

Banana Ice Cream
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Plantain “Rellenitos”

Rellenitos de Plátano are a staple in our local cooking. They are made out of mashed cooked plantains, stuffed with sweetened refried beans. They are shaped into ovals or balls, fried, and then sprinkled with sugar and sometimes drizzled with cream. This is one of the ways we enjoy plantains in Guatemala and since they are easy and inexpensive to make, it is quite common to find them at markets, parks, fairs, restaurants and our grandmother’s kitchens.

As with all local dishes, there are a few variations when it comes to adding ingredients to the sweetened refried bean mixture. Since this is our independence month, I wanted to try making rellenitos myself so we could share the recipe with all of you and add it to our Guatemalan Recipes Collection. I also wanted to try the variation of adding unsweetened cocoa to the bean mixture, I think it would give it more depth of flavor.  If I had made these for myself, I would have added some cayenne pepper to the bean mixture too, if you like food with a little kick… by all means try adding a couple of pinches of cayenne pepper.  Be careful, this stuff can be very hot!

Helga

Rellenitos de Platano

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Rhubarb Berry Crumble

We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher.  During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.

I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.

Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.

I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.

Kitty

Rhubarb Berry Crumble

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