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Posts tagged “Nutmeg

Pumpkin Swirl Bread with Pumpkin Maple Mascarpone

Pumpkin Cinnamon Swirl Bread with Pumpkin Maple Mascarpone Spread

My daughter, her friend and I went up to my friend’s lake house this weekend for a “girls” weekend. I wanted to bring along some fun “girly” things to eat, so I made up some chocolate mascarpone spread so we could make chocolate strawberry bruschetta, and while I was at it, I made a pumpkin maple spread too. But then I needed something to put the pumpkin spread on, so, despite the fact that it was a crazy busy day, on a total whim I started up some dough in my bread machine to make pumpkin cinnamon swirl bread. I wasn’t really sure that I would be home long enough on Saturday to bake it before we left, but somehow I managed it. And I was SO glad I did. This bread, with the pumpkin mascarpone spread is pure bliss to eat. You can just close your eyes and lose yourself in the lovely taste of it. My friend said she felt like she could just keep eating it till she exploded. I told her I wasn’t going to share that on my blog, but now here I am sharing it LOL. The young teenage girls loved it too.

We had such a fun weekend. We went for a LONG walk along the lake, then we had tea and hot chocolate and a lovely dinner … I made the salad, my daughter’s friend made cajun chicken pasta, my friend made green beans and we had rotisserie chicken and chicken sausages too, then we listened to funky music and my friend and I had wine and chatted while the girls danced their hearts out in the living room.

My friend who has three boys and has rarely (if ever?) had a girls weekend, wanted to take some of the bread home to her boys. I couldn’t let her have it ALL (my daughter wanted some!), but I did give her the smaller loaf to take home  … so the boys could try it too. I think she loved the girls weekend, but I could also tell she felt a little lost without her boys. I was craving some male energy too. Girls’ weekends are great, but … well, we need our boys, too. However, I do have to tell you my daughter and I were awfully tempted to buy this lakefront house we saw, move to the lake and leave our “city” life behind.

Yeah, that’s not going to happen. It is tempting, though …

Pumpkin Cinnamon Swirl Bread with Pumpkin Maple Mascarpone Spread

Pumpkin Cinnamon Swirl Bread

Adapted from King Arthur Flour. If you don’t have a bread machine or bread attachment for your mixer, see King Arthur Flour for traditional bread-making instructions.

  • 1 package (1 tablespoon) active dry yeast
  • 3/4 cup milk
  • 1 large egg
  • 3/4 cup puréed pumpkin
  • 1 tablespoons vegetable oil
  • 2 1/4 cups bread flour
  • 1 1/4 cups unbleached white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon nutmeg
  • To make the swirl: Cooking spray (or melted butter) + cinnamon sugar

Directions:

  1. Dump all the ingredients except for the “Swirl” ingredients into your bread machine and set it on the dough setting.
  2. When the dough is ready, roll it out into a rectangle, spray with cooking spray, then sprinkle with cinnamon sugar and roll it up. (I rolled it up lengthwise, and the dough was long enough to make one loaf pan plus a smaller loaf.)
  3. Spray your loaf pans with cooking spray and carefully transfer the dough into them, tucking under the ends to form a nice loaf shape. Spray the loaves with cooking spray, cover with a clean towel and set in a warm place to rise.
  4. When the dough has risen to a big, puffy state (roughly double the size), bake at 375 F. for about 30 minutes or until the loaves are a deep golden brown on top and the loaves sound hollow inside when you thump them.
  5. Let the bread sit for about 5 – 10 minutes, then slice and serve with Pumpkin Maple Mascarpone Cream.

Pumpkin Maple Mascarpone Cream

  • 3 oz. light cream cheese
  • 1/4 cup mascarpone cheese
  • 1/4 cup pumpkin puree
  • 1 1/2 Tablespoons maple syrup
  • 3/4 – 1 teaspoon pumpkin pie spice (if you don’t have any on hand, here’s a quick recipe to make your own)
  • 1/2 teaspoon real vanilla extract

Let the cream cheese warm up a bit at room temperature, then in a small mixing bowl, mix the cream cheese with the rest of the ingredients until it’s all smooth and very well mixed. You can use a spoon or a mixer does the job quickly and gets the spread all nice and fluffy. Store in an airtight container in the fridge.

Pumpkin Swirl Bread with Pumpkin Maple Mascarpone Spread

This recipe was shared at Scrumptious Sunday, Melt in your Mouth MondayTotally Tasty TuesdayTuesday Talent ShowTasty TuesdayWonderful Food WednesdayNewlyweds Recipe LinkyShow & Share Wednesday, Cast Party Wednesday , Full Plate Thursday and All my Bloggy Friends.


Caramel Peach Bread Pudding

Caramel Peach Bread Pudding

Do you want to hear the story of the refrigerator and the caramel rolls, how I gained a great appreciation for towels, teflon tape and good neighbors …  and how this bread pudding came to be?

It all started when my sister and her husband came to visit. The ice machine in my refrigerator has been broken for some time. We’ve been making do with ice cube trays, which was a little frustrating at times because we’d be spilling water on the floor and sometimes it was kinda hard to get the ice cubes out of the tray, but it wasn’t a terribly big deal to us. However, ice is important to my sister. She mentioned to her husband that perhaps he ought to fix the ice maker in my refrigerator. So he set out to do that. We pulled the refrigerator out of his spot, he started cleaning and investigating and finding all sorts of strange things in the grate and around the back of the fridge, some from the previous owner of the house even. He figured out what was wrong, but then he needed a part to fix it. He started calling all the local repair shops and nobody had the right part.

So we ordered the part online, he put the fridge back together and we pushed it back into place. No big deal, right? Except now the water dispenser in the door (which didn’t work before he started) was leaking. We put a cup under it and went about our business. A few days later after my sis and her husband were gone,  it started leaking faster. Like the cup would be full in an hour! You can’t really fit a bucket under there, and the part wasn’t here yet, so my kids and I rigged up a system with a piece of an old hose, some duck tape and a bucket. Then you could actually go to sleep at night and let the thing drip. It was ugly and awkward, but it worked. Then the part finally arrived, but it was days before I could get to fixing it.

Caramel Peach Bread Pudding

Now, I’m not a fix-it kind of person. Anytime I have to do a fix-it project I get terribly nervous, but I got my son to help me move the fridge, we shut the water off, and we set to work to put this new part in. It was going pretty good, I got the part in, tightened it up, but left the fridge out so I could observe it for a while after we turned the water on. It was dripping. Oh dear. I tried tightening it. It dripped faster. I got more towels and turned the water off. My son tried tightening it. No luck. He went downstairs all frustrated and I sat down and cried. Then I started looking for the phone number for the plumber. But then it dawned on me that my neighbor might be able to help. He was outside working on his van when I ventured over there … sure, he would look at it. He told his son to grab the teflon tape and the two of them came over to look at my fridge. It wasn’t even 15  minutes before they’d fixed it. No leak! YAY! And the ice maker works! No water will come out of the dispenser that was leaking like crazy before, but I’m okay with that.

I felt a moment of great gratitude for good neighbors, towels, and teflon tape.

The next morning I woke up determined to do something nice for my neighbor. I set about making some freshly baked peach caramel rolls, sure that that would be the perfect treat for him and his family on a Sunday morning. But when I finished the rolls, my neighbors were nowhere to be found. They weren’t around all day, in fact, and by the next morning, the peach caramel rolls that had looked so delicious the day before didn’t look so appetizing. They still tasted good if you warmed them up first, but they weren’t very pretty and I was NOT going to give my neighbor an ugly treat.

So I made the caramel rolls into bread pudding. I dare say, this bread pudding was even better than the rolls and it made for lovely breakfasts for me for several days … and even served as breakfast over the weekend at my parents’ place. This is the view from the dock at my parents’ place …

Gratitude

Caramel Peach Bread Pudding

Maybe you don’t have a big plate of caramel rolls sitting around, so I’ll give you two variations of the recipe here: one made with old caramel rolls, and another similar bread pudding made with bread and peaches.

  • 6 cups of old caramel rolls, cut into 1-inch chunks (it’s ok if they are a little stale or dry)
  • 2 cups milk
  • 5 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4 cups peaches, peeled, pitted and chopped (if you’re using my peach caramel rolls, cut the amount of added fruit to 2 1/2 cups)
  • Sliced almonds & raw sugar, for the top

Directions:

  1. Spray a casserole dish with cooking spray. Put the chopped caramel rolls in the casserole dish. Pour the milk over the rolls and let the cubes bask in their milk bath for about 15 minutes, tossing gently every once in a while to give all the rolls a chance to soak.
  2. In a bowl, whisk the eggs till they are a little fluffy, then add the vanilla, nutmeg and salt and whisk till everything is well blended. Mix the peaches into the egg mixture.
  3. Fold the fruit into the soaked caramel rolls. Top with almonds and sprinkle with a tablespoon or two of raw (turbinado) sugar.
  4. Bake at 350 degrees F. for about an hour or until the pudding is set.

Variation using bread: Substitute 6 cups of bread cubes for the caramel rolls. You can use any kind of bread … I think whole wheat adds a nice texture. Add 1 cup of brown sugar + 2 Tablespoons melted butter to the egg mixture.

Caramel Peach Bread Pudding

This recipe was shared at Foodie Friends Friday, Scrumptious Sunday and Weekend Potluck.


Crunchy’s Cornbread on the Grill

Crunchy's Cornbread on the Grill

It was terribly windy yesterday, but my daughter wanted chicken cooked on the grill, and how could I possibly say no to that? We don’t get many evenings when we can stay home and grill. I asked her what she wanted with her chicken and gave her a couple options. When I mentioned the cornbread, that won hands down.

I’ve been wanting to try cornbread on the grill ever since A Little Bit Crunchy A Little Bit Rock & Roll posted her recipe for it. My nickname for her is “Crunchy”. It’s kind of like pizza on the grill … it’s a little unexpected, something you might not think about grilling. I really love trying those sorts of things.

Crunchy's Cornbread on the Grill

(Ooops! My foot’s in the picture … shh! don’t tell anyone … maybe they won’t notice … )

Crunchy’s Cornbread on the Grill

Recipe from A Little Bit Crunchy A Little Bit Rock & Roll

  • 3/4 cup whole wheat flour
  • 1/2 cup bread flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • A sprinkle of nutmeg (1/8 teaspoon-ish … I didn’t measure, just sprinkled some on)
  • A dash of cinnamon (1/2 teaspoon or so … again, didn’t measure)
  • A teaspoon or two of honey (it was sitting there on the counter, so just drizzled a bit in, for fun … probably about a teaspoon)
  • A slosh of vanilla (I tried to pour in just a teaspoon, but my hand lost control and I over-did the vanilla. Ooops. I would recommend about a teaspoon … not as much as I used. It was still tasty, but a little too vanilla-ish.)
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons butter

Directions:

  1. Fire up your grill and push the coals over to make a “hot” area and a “cooler” area. Set your 10-inch cast iron skillet on the grill so it will get good and hot while you mix up the batter.
  2. Mix up all the dry ingredients, then add the wet ingredients except for the butter and stir to mix everything into a smooth batter.
  3. Put the 2 tablespoons butter in the cast iron skillet and set it back on the grill to melt. Once the butter has melted, put your oven mitt on your hand, take the skillet and swirl around the butter to coat the bottom of the pan, then pour most of the butter into your batter bowl and stir it into the batter, setting the cast iron skillet back on the grill. Pour the batter into the skillet, cover and let cook for 15 to 20 minutes, turning once.
  4. Now it was terribly windy, right? So my grill didn’t get that hot. The chicken was taking FOREVER to cook … the asparagus was just lukewarm.  The cornbread cooked up okay, except the middle part wasn’t getting done. So I cheated a little and stuck the cornbread in my oven at 350 to finish. It only took about 5 minutes for it to finish in the oven and it still had that lovely smoky grilled taste. And while the cornbread was cooking in the oven, the chicken and asparagus finished up nicely too. If you get your grill nice and hot, you probably won’t need to cheat and use the oven …

My girl and I both loved the cornbread. She had a big wedge of it and polished it right off … along with her chicken, and ran off to play with her cat in the yard, leaving me on the patio with her big plate of crumbs for company.

Crunchy's Cornbread on the Grill

This recipe was shared at Thursday’s Treasures.


Baked Strawberry Rhubarb French Toast for Mom

Strawberry Rhubarb Baked French Toast with Mascarpone Cheese

My mom loves strawberries. I know this because I remember, as a child, she always wanted one of her kids to go to Dairy Queen with her on Mother’s Day to get her free sundae. And she ALWAYS got a strawberry sundae. So I always ALWAYS think of strawberries on Mother’s Day.

My mom doesn’t live anywhere near a DQ anymore. And my dad happened to mention to me last week that they really needed to stay home and plant the garden this weekend. So my daughter and I decided that we should go surprise them with a visit. After dance rehearsal on Saturday, we hopped in the car and drove up there. We arrived a little after 5:00, walked in the house, and it was empty. Heeeeeellloooo? Mom? Dad? Anybody home? No response …but their dog was there … and the front door was open … so I knew they couldn’t be toooo far!

Mom was down on the dock, checking the fishing lines. That’s my mom, always fishing. Or reading. Or gardening. And dad? He had gone off mushroom hunting. Mom tried to call his phone, but she was having trouble. So I called him.

He made it really easy for me NOT to tell him we were there at his house. He mentioned right away he was on his way home and told me about his mushroom hunt and how I would have to call mom on her phone … he asked what I was doing. “Oh, not much,”  I said. We talked for a while … and I managed not to say anything about us visiting … So he was a little surprised when he drove in … hee hee.

Anyway, I made them some thai curry for dinner last night … and then I made this for mom for breakfast today. Because she loves strawberries …  I think Mom really enjoyed it … And then we planted the garden together. It’s been a long time since I have helped with the planting of the garden.

I love you so much, Mom. There isn’t anything I can give you, let alone anything I can do for you to thank you for all that you’ve done for me. I feel like this is such a feeble attempt at saying thank you … but I just felt like the best thing I could do as a daughter on Mother’s Day was to just BE with you. That’s the best Mother’s Day gift I could think of. I can’t take you to Dairy Queen for your strawberry sundae anymore. But I CAN make you something wonderful with strawberries …

We ate breakfast on the patio in the sunshine, overlooking the lake. I think it was much better than Dairy Queen. I hope my Mom agrees …

Strawberry Rhubarb Baked French Toast with Almonds & Mascarpone Cheese

Baked Strawberry Rhubarb French Toast

Adapted from “From Valerie’s Kitchen

  • About 4 1/2 cups of bread, cubed (I used my dad’s whole wheat yogurt bread)
  • 4 oz. Mascarpone cheese
  • 2 cups of chopped rhubarb
  • 1 cup of chopped strawberries
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 3 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 Tablespoons butter, melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped almonds
  • Sliced fresh strawberries

Directions:

  1. Spray a 13 x 9 x 2 inch glass or ceramic (non-metal) pan with cooking spray. (The acid in the rhubarb will react with metal, so I like to use glass pans when I’m baking with rhubarb.) Make a layer of bread cubes in the bottom of the pan. Top with the rhubarb and the chopped strawberries, and add dabs of the Mascarpone cheese. Add the rest of the bread cubes.
  2. Mix up the “goop” … in a bowl, whisk the eggs, then add milk, vanilla, almond extract, 3 tablespoons sugar and spices. Whisk till smooth. Pour over the bread cubes in the pan, then gently stir to make sure all the cubes get moist. At this point, you can cover the pan and refrigerate for an hour or several or even overnight. I just let it sit for about 15 minutes, and gently stirred around the cubes again to make sure all the bread cubes got a good soaking. It made a little bit of a mess with the mascarpone, but now we’re going to add the topping so that will make it all pretty again.
  3. About an hour before you’re ready to eat, make the topping by melting the butter. Then in a small bowl, mix the butter, brown sugar, cinnamon and almonds. Sprinkle this all over your french toast bake, then add fresh sliced strawberries to your heart’s content.
  4. Bake at 350 for about 40 – 45 minutes or until the eggs are set. Let the dish set for about 5 minutes after you remove it from the oven, then serve.
Mom got the first piece.

Strawberry Rhubarb Baked French Toast with Mascarpone and Cinnamon Toasted Almonds for my Mom

This recipe was shared at Mom’s Everyday MealsMealtime Monday,  Trick or Treat TuesdaysTotally Tasty TuesdaysDelicious Dish TuesdayCast Party Wednesdays and This Week’s Cravings: Eggs.


Tropical Trail Mix Granola

Tropical Trail Mix Granola

I am SOoooo into homemade granola! I love love love love LOVE it! Ideas for different granola flavors are bouncing around in my head like crazy. The idea for this tropical granola sprung from a peanut butter trail mix cookie I used to make with tropical trail mix (come to think of it, I need to make those cookies again sometime for the blog …)

But not today … nope no siree bob … Today it’s time for GRANOLA! The perfect sweet healthy snack to munch on when you need a little boost of energy. That wonderful crunchy mix that is so welcome sprinkled on yogurt … or in a bowl with fruit and milk.  This granola is chock full of tropical fruits, so you don’t need to even add any more fruit … unless, of course, you want to. It is awfully good with a couple fresh strawberries tossed in.

You are going to love this stuff. I just know it.

Tropical Trail Mix Granola

Tropical Trail Mix Granola

Dry ingredients:

  • 1/2 cup sunflower seeds
  • 3/4 cup peanuts
  • 3/4 pecans
  • 4 cups old fashioned oats
  • 1/4 cup flaxmeal or flax seeds
  • 1/4 cup wheat bran or wheat germ
Wet ingredients:
  • 1 very ripe banana
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon coarse sea salt (optional … you can lower the amount of salt or leave it out for a low-sodium granola)
  • 1/4 cup honey
And then mix in …
  • 2 cups mixed dried tropical fruit pieces (pineapple, coconut, mango, banana chips, etc.)

Directions:

  1. Preheat the oven to 275 degrees. In a large bowl, mix the oats, flax, wheat bran and nuts. Set aside.
  2. In a separate small bowl, mash the banana very well until it’s smooth (not too lumpy). Put the banana in a small saucepan with the maple syrup, and other wet ingredients. Heat over medium heat, stirring frequently, until the mixture is hot and bubbly. Stir in the honey and remove from heat.
  3. Pour the hot sweet sticky banana mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
  4. Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 15 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
  5. Let the granola cool for a bit before stirring in the fruit. Store in an airtight container. It will keep for about a month or so. There’s NO way mine is going to last that long …

Tropical Trail Mix Granola

This recipe was shared on Totally Tasty Tuesdays and Newlyweds Recipe Linky.


Raspberry Rhubarb Bread Pudding

Raspberry Rhubarb Bread Pudding

I make this pudding at least one time every spring when the rhubarb comes in.

So it was Easter weekend, we were up at my mom and dad’s place and my mom’s rhubarb was one of the few things that was already growing. It was still small, but I couldn’t resist picking some of it and making my favorite bread pudding. I made it for breakfast and the pudding didn’t last long … both the kids and adults loved it. I think the pretty color of the berries and the rhubarb  lured everyone in. I didn’t have much time or opportunity to photograph it. They didn’t quite seem to get that I need to take pictures of my food (and that’s funny because it’s not like me taking pictures of food is a NEW thing) … but then, I’m not all that used to having a lot of eager eaters around either.

I split it up into two puddings: one with pecans on top, one without (on the off chance that my daughter who doesn’t like nuts would try it … and she did!), but you can do this all in one casserole dish.

Raspberry Rhubarb Bread Pudding

Raspberry Rhubarb Bread Pudding

  • 6 cups of bread cubes
  • 2 cups milk
  • 5 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4 cups fruit (I used 2 cups rhubarb, 2 cups raspberries this time, but I’ve also done this pudding with all rhubarb or all berries)
  • Chopped pecans & raw sugar, for the top

Directions:

  1. Spray your casserole dish with cooking spray. Put the bread in the casserole dish. Pour the milk over the bread and let the bread cubes bask in their milk bath for about 15 minutes, tossing gently every once in a while to give all the bread a chance to soak.
  2. In a bowl, whisk the eggs till they are a little fluffy, then add the vanilla, sugar, nutmeg and salt and whisk till everything is well blended. Mix the rhubarb and berries into the egg mixture.
  3. Fold the fruit into the soaked bread. Top with pecans and sprinkle with a tablespoon or two of raw (turbinado) sugar.
  4. Bake at 350 degrees F. for about an hour or until the pudding is set.

Raspberry Rhubarb Bread Pudding

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This recipe was also shared at Weekend Potluck, Successful Saturdays, and Meatless Mondays.


Banana Colada Ice Cream with Spiced Fruit Compote

Banana Colada Ice Cream with Honey Spice Fruit Compote

The other day I was cruising around the blogosphere when I saw some coconut ice cream … I’m not much of a fan of that dried shredded coconut, but I love the flavor of coconut … and I thought: wouldn’t coconut ice cream be dreamy? Or better yet, coconut RUM ice cream? Oh and then you could go a step further and make it pina colada ice cream.

I didn’t want all the fat and sugar from the recipe I saw so I made up my own. It’s fruity with that creamy coconut taste and an underlying hint of banana … because frozen bananas have a luscious creaminess to them that no other fruit can quite attain.

And just for good measure (and a little color!) I added some more fruit on top.

Banana Colada Ice Cream with Honey Spice Fruit Compote

Banana Colada Ice Cream

  • 2 cups fat free half and half
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 frozen bananas
  • 1/2 of a can of light coconut juice
  • 1/4 cup pineapple orange juice concentrate
  • 3 Tablespoons of coconut rum

Directions:

  1. In a medium saucepan, mix half & half & sugar. Heat, stirring frequently, until small bubbles form at the edge of the pan.
  2. In a separate bowl, beat the egg with a whisk or mixer until frothy.
  3. Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
  4. Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
  5. Cook over medium-low heat, whisking constantly, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes.
  6. Pour the hot mixture into a blender with the vanilla, frozen bananas, pineapple orange juice concentrate and coconut rum. Blend until smooth.
  7. Put the mixture in the fridge until cool. Freeze in an ice cream maker according to the manufacturer’s instructions.
  8. Serve topped with the honey spiced fruit compote

Honey Spiced Fruit Compote

This makes a small batch of fruit compote, just enough for about 2-3 servings, depending on how much fruit you pile on and how big your servings are. Mix up the fruits if you like — pineapple or mango would be wonderful too.

  • 1 kiwi fruit, peeled and chopped
  • 5 – 7 strawberries, tops removed and chopped
  • 1/2 Tablespoon honey
  • 1/2 teaspoon vanilla
  • A dash of each: nutmeg and ground ginger
  • 1 banana, peeled and sliced

Mix all the ingredients and let sit for 15 minutes or so or until the fruits start juicing a bit. Pour over the frozen ice cream.

Banana Colada Ice Cream with Honey Spiced Fruit Compote

This recipe was shared on Newlyweds Recipe LinkyMelt in your Mouth MondaysFull Plate Thursdays, A Crafty Cook’s April Link Party, and Fit & Fabulous Fridays.


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