Tahitian Toasted Coconut Ice Cream


For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Cherry Vanilla Cream Popcorn


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I looked out the window and what did I see, popcorn popping!!
Cherry blossoms are in full bloom.
So what better way to celebrate spring, than pretty pink popcorn! Perfect for parties, elegant Easter baskets, or just plain eating! Happy Spring!~Amy

Cherry Vanilla Cream Popcorn

12 cups popped corn, sorted and kernels removed
2 cups sugar
1/4 cup heavy cream
1/4 milk
3 tbsp maraschino cherry juice
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp Tahitian vanilla, Nielsen Massey, or good quality vanilla
1 drop red food coloring, optional

Line a baking sheet with parchment or foil.

Place popcorn in a large bowl. Set aside.

In a medium sized saucepan, whisk together sugar, cream, milk, juice, corn syrup and salt.

Over medium high heat, bring to a boil. Stirring constantly, cook until soft ball stage. Remove from heat, whisk in vanilla and food coloring. Pour over popcorn, and stir evenly to coat. Pour out onto prepared and let cool.

Makes 12 cups

Recipe by Amy Richardson

Homemade Pretzels with a Sweet Trio of Dipping Sauces


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Homemade Pretzels are well worth the effort, they are not hard, just an extra step, but they are SO good! Wonderful with a little coarse salt and mustard, but the sweet dipping sauces are super fun! ~Amy

Homemade Pretzels with Sweet Trio of Dipping Sauces

Pretzels:

1 1/2 cups warm water
1 tbsp sugar
2 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Serve with dipping sauces or sprinkle with coarse salt after the egg wash for savory pretzels

Fresh Strawberry Vanilla Sauce:
1/3 cup vanilla frosting
1 large strawberry chopped

Place ingredients in a small food processor and blend until smooth.

Cinnamon Vanilla Sauce:
1/3 cup vanilla frosting
1/4 tsp cinnamon
1 1/2 tsp water
Place ingredients in a small food processor and blend until smooth.

Chocolate Sauce:
1/4cup butter
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup bittersweet chocolate pieces

In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.

Vanilla Frosting

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar, milk and vanilla until creamy. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson

Cherry Vanilla Ice Cream


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My friend Katy introduced me to this classic flavor, and I was obsessed until I came up with my own recipe. It is delicious topped with either shaved chocolate or salted almonds. Perfect for that summer evening with friends and family. ~ Amy

Cherry Vanilla Ice Cream

4 cups half and half
2 tbsp cornstarch
1 cup sugar

1 10oz jar maraschino cherries, drained, reserve juice
1 tsp vanilla

In a medium sized saucepan, whisk together sugar and cornstarch. Whisk in half and half and cook over medium heat for about 10minutes or until slightly thickened and bubbly. Pour into a heat proof bowl. Cool over an ice water bath, and refrigerate until chilled.

Coarsely chop cherries and set aside on paper towels until ready to use.

Whisk reserved cherry juice and vanilla into cream base and freeze according to manufacturers directions. In the last few minutes add chopped cherries or stir in by hand.

Makes 1 1/2 to 2 quarts

Recipe by Amy Richardson

Tangerine Vanilla and Lime Coconut Infused Honeys


This is a great and simple method to customize your favorite honey! The options are endless, so be creative and have fun!
~Amy

Artisan Flavor Infused Honeys

Lime Coconut Honey
1 cup honey
3 tbsp. Cream of Coconut
Zest from 2 small limes

In a small sauce pan, heat honey, cream of coconut, and lime zest. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson

Tangerine Vanilla Honey
1 cup honey
Zest from 2 tangerines
1/2 tsp vanilla

In a small saucepan, heat honey, tangerine zest, and vanilla. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson