It's not who you are that holds you back, it’s who you think you’re not. -Anonymous
Boy, can I relate to that, and, as I'm heading into a weekend full of activities with high school classmates, it's a good reminder, perhaps. It's always been a bit of a struggle for me -- wanting to be different, yet wanting to fit in. It is sometimes hard to strike a balance between the two. Yet, I know myself better than ever -- this, 25 years after high school. . . still, I feel the butterflies. But God, in his great wisdom, has given us all we need to succeed! Only WE can truly mess up His plan.
I want to "Be all I can be" without joining the army. I want to push myself harder and challenge myself more. I want to be the best me I can be. I know that doesn't mean I'm going to look like my classmates, but it means I can be the best-looking me I can be!!!!!!!!
I'm going to say a couple of prayers tonight before the ballgame that I can accept myself and value being the best me I am today. Not just in looks, but in every way.
The "I Am nots" would be a long list. However, the I AMs will win every time!!!!!!!!
A recipe:
Yogurt and Corn Muffins (modified from a recipe from BEMC)
1 cup yellow cornmeal
1 cup gluten free flour blend
1-2 T honey
1 t baking powder
1 t baking soda
1/4 t salt
2 large eggs
1 1/4 cup plain yogurt
1 1/2 t vanilla extract
1/4 cup olive oil
Preheat oven to 375 degrees and lightly grease or line 12 2inch muffin tins. In a medium bowl, whisk together corn meal, flour blend, baking powder, baking soda and salt. In another bowl whisk together eggs, yogurt, oil, vanilla and honey. Add yogurt mixture to flour mixture and stir the batter until combined. Divide the batter among the muffin tins and bake for 20 min. or until cooked in the middle. Let muffins cool completely.
These are really good -- nice vanilla flavor -- a little more honey and they're almost dessert-y. Nice also with chili or toasted for breakfast with a little fruit spread
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Showing posts with label sugar-free ice cream. Show all posts
Showing posts with label sugar-free ice cream. Show all posts
Friday, October 1, 2010
Friday, July 23, 2010
Temptation. . . .
Our second trip to Carolina Beach was more successful in terms of concert and fireworks. We enjoyed listening to the band and the fireworks were really cool. We both took a book to read, too, so we got some reading in as well. We spent some time on the beach and in the water, which was fun. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
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