When we first opened the Creamery, we featured two different coffee flavors in our case: plain Coffee as well as Coffee Toffee, which was the plain coffee base with almond toffee bits folded in. The crunchy Coffee Toffee became so popular that we eventually took the plain version out of rotation.

For a smoother ice cream, use coarsely ground coffee beans and the finest mesh strainer you have.

The strength of flavor can also be intensified or lightened by extending or shortening your steeping time, respectively.

At a glance

Technique: Ice cream (see below)
Special equipment: Ice cream machine
Infusing and Chilling time: 2 hours or overnight
Shelf life: 1 week

1 3/4 cups heavy cream
3/4 cup 1% or 2% milk
1/2 cup sugar
1/4 cup (3/4 ounce) finely ground coffee
1/4 teaspoon kosher salt
5 large egg yolks

Infuse the milk/cream

1. In a nonreactive heavy saucepan, stir together the cream, milk, half of the sugar (1?4 cup), coffee, and salt.

2. Put the pan over medium-high heat. When the mixture just begins to bubble around the edges, remove from the heat and cover the pan. Let steep for about 10 minutes, or until the cream has taken on a strong coffee flavor. (Stir occasionally and taste it to monitor the progress.)

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Curb those carbs with this healthy breakfast option from Dr. Natasha Turner’s The Carb Sensitivity Program.

1 serving whey protein isolate (vanilla)
1/2 cup water
1/4 cup orange juice
2–3 fresh or frozen strawberries
1/2 small fresh or frozen banana, chopped
1 tablespoon almond butter
1 teaspoon vanilla extract
Stevia to taste (optional)
4–6 ice cubes

Place all ingredients in a blender and blend on high speed until smooth and creamy. Add extra water if desired.

Calories 325 | Protein 28 g | Fat 11 g | Carbohydrates 34 g | Fibre 6 g

Excerpted from The Carb Sensitivity Program by Natasha Turner, N.D. Copyright © 2012 by Natasha Turner, N.D.. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.

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Popcorn – or – the Magic Machine

My grandparents had an air popper they would pull out for me on the best Saturday afternoons—the same machine that they used when my mother was young. The popper would spark as soon as the plug touched the outlet, and I would cheer with the commencement of its deafening whir.

Although many have tried to convert me to popping corn in an oily pot, I have never succumbed. I have also tried to embrace microwave popcorn for its warmth and convenience, but the bag was off-putting. (How does heating that material to a high temperature seem like a good idea?) When I had children, I searched for an air popper so I could carry on the line, and as I perused the shelves of my local hardware store, I was surprised to find a less dusty version of the very same machine I had known throughout my childhood. It seems after all that such a perfect invention leaves no room for improvement, and that the introductory spark upon plugging in is a necessary step in making the best popcorn.

An air popper can fill a bored and hungry afternoon with something warm and homemade in just a few minutes. To say “Popcorn?” with the right intonation will snap my girls out of the worst of moods, and the sight of the corn bursting out of the mouth of the popper never fails to strike Rosie as entirely hilarious—at the first pop she falls off her stool with the force of her own laughter.

Popcorn is also an excellent option for a savory snack, even a whole-grain one. We usually pour a touch of melted butter and salt over the popped corn and that is that. For those of you with a sweet tooth, my friend Michele DiSimone, mama to three who are never bored or hungry, has shared her Maple Popcorn recipe. It makes a big batch, but beware—it will be gone before you know it. It also makes a great gift.

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As soon as a dessert involves something served in a chocolate cup, it has my undivided attention. This fabulous dessert crosses indulgent chocolate with a filling of light, fruity raspberry mousse. Individual servings are perfect for sharing. (Or, if you’re so inclined, not sharing.) You can garnish these little gems with whipped cream and chocolate shavings, or a couple of jaunty raspberries, if you like. Refrigerate any extra mousse in a separate container to snack on later.

Makes 6 dessert cups

Chocolate Cups
2 cups semisweet chocolate chips
2 tablespoons solid vegetable shortening
Raspberry Mousse
1 tablespoon (1 envelope) unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
1 1/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream, whipped)
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We tend to take a somewhat purist stance when it comes to whoopies, usually filling them with vanilla cream—it’s a tasty complement to whatever it is paired with. However, this caramel-banana combo was introduced to us recently (actually by a bride and groom who requested it as their wedding cake), and we decided to step out of our comfort zone and give it a whoopie whirl. The result is a lot of fun and a yummy change of pace.

Makes 24 whoopie pies

1 pound ripe bananas
1?2 teaspoon fresh lemon juice
4 cups all-purpose flour
11?2 teaspoons baking powder
1?2 teaspoon baking soda
11?2 teaspoons table salt
1 cup canola oil
3 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
Dulce de Leche Filling (recipe follows)

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All the recipes in this book will come together in more or less the same way. Here’s a run-down of what should happen in each step. Refer to this section if you find yourself needing tips or visual cues while engaging in sweet, sweet mallow-making.

The Bloom: “Blooming” gelatin refers to softening it in a liquid before using it in a recipe. Prepare your bloom nice and early to ensure it’s fully hydrated. First, put your cold water or other liquids in a small heatproof bowl; then sprinkle the gelatin over it before whisking. You’ll get fewer lumps this way. I recommend 5 to 10 minutes of blooming time, but there’s no such thing as letting a bloom go too long—more time is always better than not enough. When I’m ready to deal with the bloomed gelatin, I melt it with a quick 20- to 30-second zap in the microwave (or over simmering water in a double boiler, if you’re micro-less) and then give it a good whisking. Finally, I rub a bit of the mixture between my fingers to make sure there are no undisolved granules before adding the bloom to the mixer bowl.

The Syrup: The base for all the recipes in this book is a mixture of sugar, corn syrup, water, and a touch of salt, melted to a syrup and then boiled to a certain temperature. Sometimes I’ll throw in additional liquids, depending on the flavor. Whatever is in the syrup pot is what you’ll stir together gently over high heat. When the sugar has dissolved and the syrup comes up to a bubble, clip a candy thermometer onto the pan. From there, just keep a keen eye on that temperature until it reaches the degree indicated in the recipe. You can also stir the mixture occasionally if you wish or if the recipe calls for it to prevent burning.

The Mallowing: In this step, the bloomed gelatin, hot sugar syrup, and air come together with the help of an electric mixer . . . and pure, pillowy magic happens. I never tire of watching fresh marshmallow billowing up in my mixer bowl. At this stage, you might add extra flavorings to the batter, and you’ll pour or pipe it into a waiting pan or molds and dust it with a coating before letting it cure. You might notice that my method for marshmallow-making is different from most. Many other similar recipes have you whisking the bloom into the hot syrup and then pouring the whole lot into a running stand mixer on high speed. I’ve done it this way, and you tend to get a whole lot of sugar syrup spinning onto the sides of the bowl rather than into your mallow batter, along with a good chance of ending up in a burn unit. Not delicious, really dangerous.

About 2 dozen 1 1/2-inch mallows

the bloom
5 teaspoons unflavored powdered gelatin
½ cup cold water
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Don’t let the lengthy instructions dissuade you from making this cake. It’s actually easier than it looks and is sure to satisfy an intense chocolate craving. Commercially prepared almond paste often contains wheat; for this reason I have included a recipe for almond paste below. This cake keeps exceptionally well, covered at room temperature, and can be made 1 day ahead of time.

Makes one 9-inch cake

Glaze
2/3 cup canned light coconut milk
8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped
11/4 cups sliced almonds, toasted
Almond Paste (see below)

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Raspberries and blueberries are loaded with salicylic acid—the same heart disease–fighting and pain–numbing compound found in aspirin. However, unlike aspirin, which can increase inflammation, berries are deliciously anti–inflammatory. I created this dish with my nephew Kaydn in mind, as he’s on kidney dialysis and must stay on a nourishing low–sodium diet.

Look for apple juice sold in a glass jar, as the canned juice often contains toxic heavy metals and plastics leached from the can.

INGREDIENTS:
2 cups (500 mL) apple juice
1/4 cup (60 mL) agar flakes
1/4 cup (60 mL) arrowroot flour or kudzu root powder
3/4 cup (185 mL) unpasteurized liquid honey
4 cups (1 L) blueberries
1 cup (250 mL) crushed pecans
1 cup (250 mL) raspberries

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This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”—I call it delicious. It’s even better served warm with vanilla ice cream.

Serves 6 to 8

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ freshly squeezed orange juice
11?8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt

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