Homemade Ice Cream with a Surprise Shortcut

It’s officially Spring, the colder areas of the country are thawing out and getting reacquainted with the sun, so why waste anytime? It’s never too early to kick off ice cream season. (Although in Hawaii, it’s always ice cream season.)

Honestly, I should be cleaning and packing. I’m headed back to the east coast next week to see my family and friends in Massachusetts, then spending a weekend in New York City for one of my bestest high school friends weddings. Get this- I’m a groomsman. Groomswoman? Groomslady? Whatever you call it, I get to wear a tuxedo and I’m obnoxiously excited for it. Pictures will surely be shared on my Instagram stories from my travels, so follow along @thepickygourmet if you don’t already!

Again, I should be preparing, but I’m writing this instead. Which is why I’ll keep this one fairly short and sweet (dessert pun!).

This ice cream is the creamiest, dreamiest, easiest homemade version possible. It blows store-bought cartons out of the water, and you don’t have to trek all the way to the fancy shop that is delicious but costs $6-$10 for a decent serving. You also don’t need some fancy ice cream maker, or any equipment besides a whisk and rubber spatula.

So what’s the secret?

Instant pudding mix. Mind blown.

I made two versions:

Banana Fudge Swirl

  • 1 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (if you don’t have this, double the vanilla)
  • 1 box Jell-o banana cream pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • 2-4 Tbsp chocolate fudge topping for drizzling
  1. Pour the heavy cream, vanilla & coconut extract into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Drizzle 1-2 Tbsps of chocolate fudge topping into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & chocolate fudge topping.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

Chocolate Marshmallow

  • 1 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 box Jell-o chocolate fudge pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • marshmallow spread
  1. Pour the heavy cream & vanilla into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Use a small spoon to drop dollops of marshmallow spread into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & more marshmallow spread, to your liking.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

A little effort goes a long way, because the texture of this ice cream is borderline that of a frozen custard without the use of eggs. It’s thick & creamy, and even after days in the freezer, it doesn’t develop that crumbly, dried out texture that some store-bought brands get.


Optional toppings, but why wouldn’t you?

It’s very easy to do, all in one bowl, so clean up is minimal. This would be a great recipe to try with kids when it’s hot out and you don’t want to turn the oven on to bake. Also, there’s so many ways to experiment with different flavors and toppings! Maybe get some vanilla pudding mix with some maple extract and candied pecans. Or lemon with a strawberry syrup swirl. How about white chocolate pudding with caramel sauce? You can have a contest to see who makes the best combo! (And not just with kids, I would totally throw this party for my adult friends and me.)

I’m telling you, this is one of my favorite recipes ever. I don’t think I’m ever going to bother with cartons again when I can pretend to have my very own ice cream shop in my own kitchen. Let me know what you think, and I’ll see you again after I’m back from my trip with another recipe!

This Bread Pudding is Bananas

B-A-N-A-N-A-S.

Sorry, if Hollaback Girl had to be stuck in my head the whole time I was making this, it’s got to be in yours too.

It’s finally March! Who’s ready? Honestly, the end of February… is there a worse time of year? It’s dark, it’s gloomy and it’s cold. Well, most places it is. In Hawaii, it’s sunny and warm, but there’s still that funk that sets in post-holidays while waiting for spring to roll in.

The GREAT news is my kitchen is up and running! I don’t want to share pictures yet, because we still need to do the backsplash and the lights over the island. That’s all cosmetic though, so my cooking life has gotten 1000% easier now that I have counter space, a sink/dishwasher and all my stuff put away in the proper cabinets. If you want a sneak peak, you can see a few videos the remodel process on my Instagram highlights: @thepickygourmet!

Since starting my blog a couple years ago, I’ve collected lots of cute bowls and platters and specialty dishes to use for pictures and recipes. Basically, if I see something I don’t have, and it’s on sale, it’s mine. (I’ve been on the hunt lately for a good deal on copper mugs for Moscow mules, for instance.) Sometimes I even forget I have stuff, which is the good thing about moving so much. I discover things in my own kitchen and get inspired, and this time it was my ramekins.

Sidenote: I learned I had no idea how to spell ramekins before I wrote this post. I tried, and in the words of Lloyd Christmas, “I was way off.” Thanks, spell check!

I decided I wanted to make something warm and cozy for everyone suffering through the end of winter and I settled on bread pudding. Not only is it perfect for this time of year, it was perfect for me because I had everything I needed already in my pantry. I love bread pudding because it can be a dessert, it can be a breakfast, it can be a snack… there’s never a wrong time for it.


Bonus: your kitchen is going to smell amazing

  • 4 slices of sandwich bread (I used a honey wheat)
  • 1/2 cup of banana chips, slightly crushed
  • 1 ripe banana
  • 2 eggs
  • 2 Tbsp butter, melted & cooled
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  1. Grease four ramekins liberally with cooking spray or butter.
  2. Cut the bread into small cubes and toss with the crushed banana chips. Divide it equally between the ramekins, making sure to leave some room for them to rise when it bakes.
  3. In a bowl, mash the banana until smooth. Add the eggs, milk, butter, sugar, vanilla, ginger and cinnamon and whisk vigorously until all ingredients are well-incorporated.
  4. Carefully pour the mixture over the cubed bread in the ramekins, without overfilling (you may have a little leftover). Use a spoon to pack it all down, making sure all the bread is covered in the liquid. Cover and refrigerate for at least an hour up to overnight.
  5. Preheat the oven to 350 degrees and place the ramekins on a parchment lined baking sheet, in case any of them bubble over. Bake for 35 minutes, or until a fork comes out clean.


Don’t crush the banana chips into a powder, you want those bigger bits for a pop of texture

Obviously the wildcard here is the banana chips. I know those aren’t always in everyone’s pantry, but they aren’t hard to find at the store. You could also substitute for dried apples or cranberries or whatever you’re into.

I have always tried not to let food go to waste and now that we bought a home and are remodeling, I’m in full-on penny pinching mode when it comes to groceries. In a household of only two people, it’s hard to finish a whole loaf of bread sometimes before it gets stale. Bread pudding is an awesome way to use it all up, especially the heels, since no one ever wants those for a sandwich. If your bread isn’t stale, leave it out overnight to dry it up. It actually absorbs more flavor when it’s stale.

You can make this in an small baking pan if you don’t have ramekins or prefer a more family style presentation, but I like being able to make exactly the amount of servings I want or being able to adapt the recipe to the amount of bread I have to use. You can also make a couple the first day and save a couple in the fridge overnight for day two.


Bread pudding before going in the oven. Remember, they will rise like a souffle in the oven!

Having individual servings is also fun because you can try out different toppings. This bread pudding is not overly sweet (which I like) but you can always get fancy and add some powdered sugar or maple syrup before serving. Adding some chocolate chips into the mix would be a big hit with kids.

Well, I’d love to stay and chat longer but I’m actually heading off to my first luau tonight! I need to fuel up on bread pudding and start getting ready. I’ll be back soon with another new recipe and (hopefully) the final before and after photos of the new Picky Gourmet kitchen. See you then!

All About Apples

I’m taking a stand. Pumpkin spice will not take over my seasonal baking. Apple cinnamon deserves to be back on top.

Apple cinnamon has become the Jan Brady of fall flavors, sitting around going “Marsha, Marsha, Marsha” while everyone freaks out over pumpkin spice. Yes, it’s not the most exciting or trendy thing anymore, so we take it for granted, but I think it deserves more credit.

The nostalgia factor is huge here. I have always requested apple pie for Thanksgiving dessert. Also, I think there was a year of high school that I ate those frozen toaster strudels everyday. Always the apple ones. I actually had to stop eating them for a while because I burnt out on them, but obviously, I got over that.


“I can’t quit you.”

Look, there’s nothing wrong with pumpkin. I like it, but since everything out there on the market these days is pushing pumpkin spice, I thought I’d give you three quick recipes for reuniting with your first fall love.

Before we start… I used honeycrisp and granny smith apples for each recipe. I like using two kinds of apple for a couple different flavors. Of course you can swap these out for whatever your favorites are, but I really recommend using a tart apple and something sweet to balance it out. If you don’t know what to pick, here’s a helpful guide from Whole Foods.

Now for the recipes!

Apple Chips

  • 1 honeycrisp apple
  • 1 granny smith apple
  • 2 Tbsp sugar
  • 1 Tbsp cinnamon
  1. Preheat the oven to 225 degrees. Preferably with a mandolin, slice both apples very thinly. Remove all seeds.
  2. Combine sugar and cinnamon in a bowl, and drop each apple slice in one at a time and flip to coat. Place the apple slices on a parchment lined backing sheet.
  3. Bake for an hour or two, flipping the apples every 30 minutes.


Use a paper bowl for the cinnamon sugar… between that and the parchment, clean up is easy!

If you prefer a chewier bite, cook them for only an hour. You can leave them in until they are as crisp as you want them to be, but just check when you are flipping that the sugar isn’t burning. Cooking times can vary depending on how thick/thin they are, so this is one recipe you just have to keep an eye on.

These are a great healthy snack! Despite the sugar, you still totally taste the apple flavor. You could drizzle them with some caramel sauce and serve them up as a sweet snack for a fall party, put them in a leafy salad for some texture or replace greasy potato chips as a sandwich side.

Sparkling Apple Cider Sangria

  • 1 honey crisp apple, cored & chopped
  • 1 granny smith apple, cored & chopped
  • 1 bartlett pear, cored & chopped
  • 2 Tbsps lemon juice
  • 2 cinnamon sticks
  • 1/2 cup rum
  • 2 1/2 cups apple cider
  • 1 750ml bottle of champagne or prosecco
  1. Place the chopped apples and pear into a pitcher. Add the lemon juice and stir or shake to coat the fruit. (This prevents browning.)
  2. Let the apples absorb the lemon juice for a minute, then add the cinnamon sticks, rum and apple cider to the pitcher. Refrigerate for 1-2 hours.
  3. Give the contents of the pitcher a stir then pour in the champagne. Serve immediately, with fruit.

This is becoming a staple on weekends around here. This is the perfect cocktail for a autumn afternoon full of football or scary movies. The best part is eating all that fruit that soaks up the sangria!

P.S. The point of sangria is to fancy up cheap wines, so don’t blow your budget. Get some Andre or Cook’s, you know what I’m talking about. A bottle of wine or bubbly going into a sangria should be south of $10.

Apple Hand Pies

  • 1 egg yolk
  • 1 Tbsp water
  • 1 box (2 sheets) frozen puff pastry
  • 1 can of apple pie filling OR follow this easy recipe I followed to make my own!
  • 1 Tbsp sugar
  • 2 tsp cinnamon
  1. Preheat the oven to 400 degrees. Mix the egg yolk and water together to create an egg wash in a small bowl.
  2. Roll out both thawed puff pastry sheets and cut out four 6″ circles from each. (Eight total. You can use a bowl as a guide)
  3. Place a spoonful of the apple pie filling in the center of each circle, away from the edge. Using a pastry brush or your finger, coat the very edge of the circle with the egg wash. Fold the dough in half and use a fork to crimp the edges together, creating a half moon shape. Brush the whole top of the pie with egg wash and slice three small slits on top to vent.
  4. Combine the sugar and cinnamon and sprinkle it over the pies. Place them on a lined or greased baking sheet and bake for 20-25 minutes, until golden brown.

So I have done these a couple times with the canned apple pie filling, and it works out so well. Plus, it takes away half the work and you can have “homemade” pies in no time that make everyone think you spent hours on them.

This time I decided to make my own filling and to jar the rest for future baking, and it was super easy! If you went apple picking or just have a lot of them laying around, I’d say make your own. If you want to keep it simple, or maybe want to get the kids involved in helping make these, go with the canned.

Wrap these guys up individually in plastic wrap and they will last for a few days. They make a great sweet breakfast on the go!

There you have it. Three different recipes using apples. Bonus points to anyone who goes all out and makes all three of these in one day! Send me pics if you do.

Where do you stand in the apple vs pumpkin debate? I hope I made a good argument for my beloved apples today. Let me know what you think of these recipes, or what your favorite fall treats are!


Cheers!

S’Mores Puffs aka S’Monuts

Alright everybody. We are in the last half of summer. For one reason or another, I think we are all feeling that creeping dread of looming responsibilities, whether it’s back to school shopping, having to say goodbye to the beach or prepping for big life changes (like our upcoming move).

How about we forget about that stuff for a few minutes? I have a dessert recipe that uses only 5 ingredients. Yup, only 5, and they are all things that are probably in your kitchen right now.

One of my favorite summer treats is s’mores. Why?

Exhibit A

It’s a classic, so I decided to take the idea of s’mores and mesh it with one of my favorite dessert hacks: frozen puff pastry sheets. This recipe is so easy, there’s no need to even give you measurements. You need a bag and/or box of each of the following items:

  • frozen puff pastry sheets
  • milk chocolate chips/bars
  • marshmallows
  • graham crackers
  • one egg (for egg wash)


I left the poor egg out of the family photo

Boxes of puff pastry typically have two sheets in them. Once they are thawed, I like to put it on parchment paper with a dusting of flour. This keeps it from sticking and makes clean up really easy because you can prep everything on it, or you can use a large cutting board.

You want a 12×12 inch square, so you might need to roll the dough out a bit before you cut it into 16 pieces (cut it in half length and width wise, then repeat). Since we are going to be sandwiching the dough together, each sheet makes 8 puffs.

Whisk together an egg with a Tbsp of water for your egg wash. And no, water doesn’t count as an ingredient! Put some chocolate chips (or break up a chocolate bar into small pieces) in the center of one square then brush the edges of the dough with egg wash. Place a second square on top and use a fork to seal the edges. They will look like giant raviolis, it’s kind of funny.


Stuff as much chocolate as you want in there, just make sure to leave room on the edges

Heat the oven to 400 degrees and grease a baking sheet… you probably could have done that earlier. I don’t know why I’m not writing this like a typical recipe, it just seemed easier this way. And it’s too late now!

ANYWHO.

Put a couple graham crackers into a ziploc bag and crush them up into a powder. I wanted to get cinnamon ones at the store, but they didn’t have any! I cheated and added some cinnamon to the crushed crackers, but you don’t have to. Use whatever kind you want.

Put your weird, mutant raviolis onto the baking sheet. I like to smush the edges in to the center, kind of rounding them out a bit before I brush them with egg wash and generously sprinkle on the crushed graham crackers.


Ready to get baked

When they bake, they come out kind of looking like donuts that way. Or maybe I should say cronuts, because they are flaky like croissants… wait, did I just invent the s’monut? (I’m calling that, and immediately editing the title of this post.)

Bake them for about 10 minutes, until they are golden and puffed up. Take them out of the oven and top them with marshmallows. I had mini ones on hand, that were kind of a pain in the butt to balance on top, but I got it done. Next time I think I am going to get the big ones and cut them in half. Bake them for another 3-5 minutes until the marshmallows start to melt and brown.

Optional toppings would be a sprinkle of powdered sugar or a drizzle of chocolate sauce if you really loooooove chocolate.


There’s enough chocolate inside for me

Let them cool a little, because the chocolate inside can be quite hot. Oh man, though. These fresh from the oven are like heaven. They also hold up really well on the counter for a couple hours or you can keep them in the oven on warm if you are waiting for guests.

This would be an adorable sweet treat at a summertime brunch, or an outdoor bridal/baby shower. I had my friends try these, and when I told them how simple they were to make, their minds were blown.

This would also brighten the mood on a rainy weekend when you can’t get outside to make real s’mores. This is a super easy recipe to make with kids, they will love to be on dough duty. The beauty of these puffs is that they are not meant to look perfect, they are just meant to be delicious.

C’mon. It’s the end of July. If you are doing summer right, you’ve been spending it with friends and family, outside and grilling. Someone always brings stuff for s’mores, and there’s always stuff leftover. Try this out!

Puff Pastry Party Food

I’m sad, but I’m happy. I’m sad that next week football season will be coming to a close, but I’m happy that my boys, the Patriots, are playing yet again. I love having people over for games, even though outside the realm of New England, it’s hard to find friends who will actually root for the Pats with me. Playful rivalries are what make watching so fun though!

No matter what team you support, everyone can agree that Super Bowl parties are a lot of fun. Why’s that? Because in my opinion, every good football party has two things: ice cold beers and amazing snacks. Beer isn’t for everyone though, so let’s talk about some easy appetizers to put out for the game.

Before I hosted a get together for the playoff last week, I was looking through my fridge for ideas for an appetizer. I found a box of frozen puff pastry sheets and all of a sudden it was no brainer.

In anticipation for the weekend, I had a container of shredded chicken that I had made in my slow cooker with buffalo sauce & diced sweet onion. To me, football and buffalo chicken go hand in hand, so I made it knowing I would use it in some dish. What I did was add some light cream cheese and mixed the buffalo chicken into it (about a 2-1 ratio of shredded chicken to cream cheese) and folded it into the puff pastry to make, essentially, a turnover.

They were good. My girl friends and I took down a platter of these in no time. Of course, being me, I had to switch it up and try to make it better. I decided to redo my puff pastry appetizers, to try to make them even easier to make and even tastier to eat.

I turned to my old friend, the muffin pan. I’m pretty sure mine has been used more for miscellaneous kitchen endeavors than actually making muffins or cupcakes. I thawed out my puff pastry sheets (usually come two in a box) and cut them into nine even squares which were lightly pressed into the muffin pan.


You don’t have to mold them too much, just make sure there’s a little of the dough going up the sides to form a bowl shape.

Here comes the fun part: stuffing them. I knew I wanted to keep going down that buffalo chicken road I started on, but then I thought, what if I made more than one kind? I could potentially make all my Super Bowl snacks at one time. Here’s what I came up with:

Buffalo Chicken

Of course. You start with shredded buffalo chicken. I make mine with chicken thighs in the slow cooker with a packet of ranch seasoning and buffalo sauce, cooked on low for about 6 hours until it falls apart easily. I added diced sweet onions this time around too, but that’s optional. You could also use rotisserie chicken tossed in sauce as a short cut. I like to make it and keep the leftovers for quesadillas, sandwiches, pizza toppings… yum.

I mixed the chicken with cream cheese (again, 2-1 ratio). All you need to fill the pastry is about a tablespoon, so consider how many you want to make when you mix the ingredients together. Once I filled them in, I topped each with a little shredded cheddar and blue cheese crumbles. Everything is better when you add some cheese.

Pizza

Who doesn’t love pizza? Plus, this is a great option for kids and for vegetarians. I simply sprinkled the puff pastry with dried oregano while it was in the pan. Then I added about a tablespoon of marinara sauce in each cup and topped it with a healthy dose of shredded mozzarella. Fill the pastry about halfway up, because it will expand and you don’t want it to overflow.

This is an easy one to customize. You could bake half of these with a slice of pepperoni on top, or do what I did and add a pickled banana pepper on top after they come out of the oven. Whatever you like on top of your pizza, throw it on there.

Again kids, would love these, any day of the week. They aren’t much harder to make than those frozen pizza bite things, and trust me, they are way more satisfying.

Cinnamon Sugar

You have to have a dessert! But who knew you could make them at the same time as the appetizers? Usually desserts can be complicated but this was the easiest one of the day. I took some more of my light cream cheese and whipped in cinnamon sugar to taste, filling each pastry with a tablespoon.

I love a dessert that isn’t overly sweet, and this was perfect to me. It was flaky and airy like a croissant but the flavor was like having a warm cinnamon bagel with cream cheese. My only regret is I was out of honey, if not I would have drizzled a little on at the end. You could also sprinkle on some powdered sugar to up the sweetness factor and make them look pretty.

I baked all three of these pastries in the same oven at 400 degrees for 15 minutes, until they were golden brown. They all came out fantastic. Granted, if you are making a bunch you will probably need more than one muffin pan or time to do them in batches, but it’s the same cooking process for all of them.

You could make one kind, you could make all three. If you are hosting, these will cover a lot of bases. Have your friends bring some chips and salsa, maybe some veggie dip, and you’d be all set. They aren’t just for football parties either! Everyone has that box of puff pastry hanging out in the back of the freezer, doing nothing. Use it! It’s the easiest way to make something in 5 minutes that looks like it took all day.

What are some other ideas we could stuff into puff pastry? Let me know what you think, or if you try any of mine! Whatever you are doing next weekend, whether it involves the big game or not, I hope it involves great food.

Recipe Redux: Brown Sugar Cinnamon Baked Pears

Hi everyone! Time for another look back in time on The Picky Gourmet Blog. This recipe is probably my all time favorite breakfast recipe. I’ll admit, I am not a morning person. Getting up and fixing a big meal is not something I do often. I joke with my husband that the only time the kitchen is his is weekend mornings, when he makes waffles for us. After that, lunch and dinner is all up to me.

Usually my breakfast is a smoothie or yogurt bowl topped with fruit and granola and whatever good stuff I have on hand. Sometimes I make them pretty, which you may have seen if you follow my Instagram. But a lot of times I just throw it all in a bowl and get it over with. I reserve my creativity for later in the day… when I’m actually awake.

If I am feeling a little more ambitious and having a “treat yourself” kind of day, I refer back to my brown sugar cinnamon baked pears. I wanted to bring this recipe back because it’s so perfect for fall. Served with yogurt and granola, it’s a fantastically sweet start to the day, but this could easily be a great dessert over some vanilla or cinnamon ice cream.

I typically use bartlett or comice pears, but this works with whatever you refer. You can also do this with apples, so if you have a bunch of them laying around after an afternoon of picking, this is perfect for you.

Of course, over the months I’ve tweaked this recipe slightly. Not too much though. Honestly, it’s hard to go wrong when you have fresh fruit, butter, sugar and spices.


This is the smell of fall right here

Yields 2 servings.

  • 2-3 pears (depending on size)
  • 2 Tbsp butter
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 2 cups greek yogurt or coconut milk yogurt
  • 4 Tbsp granola
  • 1 Tbsp coconut flakes (optional)
  1. Preheat oven to 400 degrees
  2. Peel the pears, cut them in half and remove the cores and seeds. Place them cut side down in a small baking dish or pan lined with parchment paper.
  3. In a bowl, combine melted butter, honey, cinnamon, brown sugar, vanilla and ginger. Whisk until incorporated.
  4. Pour the sauce over the pears and bake for 30 minutes until the pears are soft and caramelized.
  5. Divide the yogurt between two bowls, top with the baked pears and garnish with granola, coconut flakes and extra sauce from the pan.

The only changes are I’ve cut back on the honey for more brown sugar, added ginger and instead of using powdered sugar as a garnish, I use coconut. I’m also really digging coconut milk yogurt lately. It’s got the same tang as Greek yogurt, but its dairy free. I use vanilla flavored yogurt in this recipe for a little extra flavor.

The other great thing about this recipe is it’s quick. The only time consuming part is peeling the fruit, but it shouldn’t take more than 10 minutes to get this in the oven. Then just sit back and wait for your house to start smelling like cinnamon sugar goodness.

So this isn’t a huge departure from my original baked pears, but this is truly one of my favorite recipes. This was posted way back in January, when my blog as just starting, so I want to make sure all the followers I have now get a chance to see this! Especially now that pears (and apples) are everywhere.

Hopefully you are all enjoying autumn and all the wonderful, seasonal treats that come with this time of year. Stay tuned for one more recipe redux post coming this week that will include more than one makeover for a go-to weekday meal!

We All Scream For Banana Ice Cream

I’ve mentioned before, summer is here and I am obsessed with fruits. I’ve been using them in all types of dishes. When I have a lot leftover, I freeze them to keep for smoothies and such. Actually, my go-to morning meal is a smoothie bowl topped with fresh fruit and things like shaved coconut, granola and flaxseed. I love posting my breakfast creations on Instagram, they are some of my most popular pics.

Be sure to follow @thepickygourmet!

This past week my husband was out of town and I ended up buying a little more than I needed for the week. Long story short, I had a lot of bananas I knew I wasn’t going to be able to eat and were starting to brown. So I peeled them and froze them, without any plan of what to use them for.

I try to keep snacks to a minimum. I used to graze all day but now I try to stick to just meal times and one snack or treat a day. I try to keep things like yogurt cups and homemade salsas in the fridge and avoid packing the pantry with temptations. It helps me from picking at things all day (you know when you eat, just because you are bored?) and I don’t end up with a bunch of half full boxes and bags of stale snacks that we never finish.

A big problem for my husband and I was ice cream. He buys a carton on a whim, I buy a carton on a whim, and we end up with three or four kinds of ice cream at a time in the freezer, that we forget about. So when I was craving a snack last week, I remembered my frozen bananas and how I heard you can make “ice cream” out of them. I had three frozen, peeled, chopped bananas and I could have used a food processor to make a big batch, but I wanted to experiment. I actually used my NutriBullet to make myself individual servings and over three days, I tried out three different flavor combinations

Shaved coconut, vanilla & cinnamon. I used one banana with about a 1/4 cup of shaved coconut and a couple drops of vanilla extract and blended it together. Then I added a couple teaspoons of ground cinnamon and pulsed until it was incorporated. I garnished with some more shaved coconut and some cinnamon sticks (just for presentation, really.)


Strawberries & mini marshmallows. This time I blended the banana first and then added 3 sliced strawberries and about 1/8 cup of mini marshmallows. I didn’t want to chop them up too much, so just a couple pulses to get them mixed in was all it took. I also garnished with both ingredients. I wished I had some graham crackers to add to make this like a strawberry cheesecake kind of deal, but I’ll try it next time!


Mint, chocolate chips & cocoa powder. I blended the banana with 1/8 cup of semi sweet chocolate chips and some fresh mint leaves. Then I added a tsp of cocoa powder at the end, because I tasted it and wanted a little more chocolate flavor. The chocolate chips added a great texture though, and I garnished with a few more of those and some mint.

The best part of this is you can taste as you go and add some more if you need to. I started off with a little coconut in the first batch and ended up throwing some more in, just like I added the cocoa powder to the last one. My advice is to start with a little and build on it if you need to. One banana is perfect for a serving, so keep that in mind if you are making this for a group. I personally love that I can make just enough for myself, and then tomorrow I can make something different. No need to commit to a whole carton.

Actually I take it back, the real best part is eating it. It is so creamy and delicious, just like real ice cream. Whether you use a NutriBullet like me or a food processor, you will need to have a rubber spatula on hand to occasionally stop blending and push it all off the sides. Have patience, because the more you blend it, the better it gets.

This is the perfect summer treat. Easy to make, refreshing and healthy- it doesn’t get much better than that. There’s also an infinite amount of possibilities for mixing in other flavors. What would you add to your banana ice cream? Let me know, or even better, try it out! (And then let me know!)

Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting

I’ve said it once, I will say it again. I am not an expert baker. Baking requires such exact measurements and methods that its basically a science. Cooking is more of an art to me, where you have more freedom to experiment and try new things, and still end up with a great dish. When I experiment with baking, I usually end up with a result that’s less than ideal. Or less than edible, on occasion.

But you guys, I did it! I came up with a cupcake and it doesn’t suck! I based it off my favorite vanilla cake recipe, kept adding things here and there, and it worked! I mean, it didn’t work right off the bat. This is probably my 3rd or 4th try at some variation of this cupcake. Finally, I’ve perfected it.

This is a mash up of two of my favorite desserts. It’s the apple pie cupcake! It’s topped with a cinnamon cream cheese frosting that will leave you licking the bowl. Let’s get to it!

Yields 12 cupcakes

  • 1 2/3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon, divided
  • 1 1/4 cups granulated sugar, divided
  • 1/2 cup melted butter
  • 1 large egg
  • 1/4 cup vanilla yogurt (can be Greek yogurt)
  • 3/4 cup milk
  • 1 Tbsp vanilla extract
  • 1 Tbsp light brown sugar
  • 1 can apple pie filling
  1. Place liners in a cupcake/muffin pan (for a dozen large cupcakes). Lightly spritz the bottom of the liners with cooking spray. Preheat the oven to 350 degrees.
  2. Combine flour, baking powder, baking soda, salt and 1 tsp cinnamon in a bowl and set aside. In the mixer bowl, whisk 1 cup of sugar into the melted butter until smooth. Add egg, yogurt, milk, vanilla and brown sugar and stir on the lowest setting until well combined. Slowly add dry ingredients while the mixer is running, until batter is thick and smooth.
  3. In a small bowl, mix remaining 1/4 cup of sugar with remaining 2 tsp of cinnamon. Distribute the cinnamon sugar into the cupcake liners, creating an even layer in the bottom of each. Fill each liner with batter until they are 3/4’s of the way full. (It should be about 3 Tbsps each)
  4. Bake for 20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely.
  5. Using a small knife, carefully cut a hole in the top of a cupcake, about an inch in diameter. Remove the top, about 1/8 of an inch thick, and set aside. Using a small spoon, hollow out a hole in the center of the cupcake. Make sure you don’t scoop out so much that you break through the bottom.
  6. On a cutting board, spoon out some apple pie filling and chop the apple pieces into tiny chunks. Fill the cupcake with the apple and replace the top of the cupcake to seal it. Repeat for each cupcake.

Here’s a visual of filling the cupcakes.

The top two have been hollowed out. The top left has the apple filling inside, the top right is empty. The bottom two cupcakes have been filled and covered, ready to be frosted.

Speaking of which, here’s the frosting recipe.

  • 6 Tbsp softened butter
  • 4 oz softened cream cheese
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2 tsp cinnamon
  1. Beat butter and cream cheese in the mixer on a low setting, until light and fluffy. Slowly add sugar while the mixer is running. Add vanilla and cinnamon, and continue mixing until well combined and smooth. (You may need to stop and scrape down the sides with a rubber spatula a couple times.

My husband used to make fun of my frosting skills in the beginning. I bought some bags and the fancy tips to try and make them look pretty, and always ended up just taking a butter knife and smoothing them over. Not this time! I think I’m actually getting the hang of it.

Granted, these are three of the best. There were a couple unfortunate looking ones, but those were eaten before photo time. You obviously don’t have to spend time getting fancy with the frosting, it’s fine to just use a knife and spread it on. I am just trying to teach myself, and practice makes perfect.

What I like about this cupcake is the cinnamon sugar crust on the bottom. Spraying the liner before filling helps it to crisp up without crumbling or sticking. It’s just this added little crunch element that you don’t always get in a cupcake. I like having that play of textures.

And speaking of textures, I love giving these to friends and seeing the apple filling surprise them when they bite into it. If you pack it in well, it’s not going to spill out or anything. I just love that at first glance, it’s simple looking. Then you unwrap it and take a taste, and you get these fun elements like the crust and the filling.

If you love cinnamon as much as I do, this is your dream frosting. It’s not too sweet, but it compliments the apple so well. There’s cinnamon and brown sugar in the actual cupcake, but not enough to to really make the entire thing taste the same. It just helps bring all the elements together.

This is a pretty easy cupcake to make, but the result is so much more interesting than just a plain vanilla or chocolate cupcake. Kids will like it, adults will like it, and hey, with all that apple and cinnamon, you might as well have one for breakfast the next day. Almost the same as coffee cake, right? (Not really, but I won’t judge. They are really great with a cup of coffee though.)

Well I can’t promise a ton of baking recipes in the near future, this was pretty much a fluke. I’ll also be hitting the road on Monday to drive from California to Massachusetts for my wedding with my friends. I have a couple posts ready to go for while I’m traveling, so I won’t be disappearing for very long!

Make sure to follow my Instagram, I’m sure I’ll have some updates from the road. Happy cooking, and baking!