Sunset Smoothie

Laloo’s Waimea ( Sunset ) Yogurt Smoothie

1 c. Laloo’s Raspberry Goat’s Milk Frozen Yogurt
½ banana
1 c.  pineapple juice or peach nectar
1/2  c. Coconut milk;*
Splash of Meyer’s dark Rum (to make it a Sunset  smoothie!)
3/4 c. crushed ice

* For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen.

Capraccino Smoothie

Laloo’s Capraccino Oat Kickin’ Smoothie

1 c. Laloo’s Capraccino Goat’s Milk Ice Cream
1 c. milk, goat milk or Otis
1/2  c. whole rolled oats - raw*
one shot of espresso
3/4 c. crushed ice

Laloo’s Strawberry Darling Coconut Cakebread

The sweet tart flavor Laloo’s Strawberry Darling gets amplified on top of my favorite version of cakebread (think of pound cake with a flourish of coconut).  The delicate strawberry flavor is contrasted with aged and simmered balsamic vinegar syrup already in the ice cream.  Serve with fresh strawberries and Laloo’s Strawberry Darling atop of this cakebread is a decadent and sophisticated dessert!

*If this recipe is too time intensive, try picking up a store bought poundcake and dressing up the slices as French toast for the base instead!

Charleston Coconut Cakebread

2 cups sweetened flaked coconut (about 6 ounces)
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1-tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1-teaspoon salt

Glaze: 1/4 cup of water
3/4 cup sugar
1/4 cup amber or dark rum 


Baking:  Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan. Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.

Beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.

Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.

Finishing:  In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.  Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely before topping with ice cream.

La-Loo’s Lemon Chiffon Ice Cream with Maple Corn Bread and Sweet Pepper Marmalade

1-pint La-Loo’s Lemon Chiffon Ice Cream

Maple corn Bread:
1 cup all purpose flour
1-cup medium grind yellow cornmeal
1 t. baking powder
1 t. baking soda
½ t. salt
1-cup goat’s milk yogurt
½ - ¾ cup grade b maple syrup
4 T. corn oil
2 large eggs

Preheat oven to 425 degrees. Lightly grease 8 x 8 baking pan. In a medium size mixing bowl whisk together the flour, corn meal, baking powder, baking soda and salt. In a small bowl mix together yogurt, syrup, corn oil and eggs. Add liquid ingredients to dry and mix until incorporated. Pour batter into prepared and bake 20-25 minutes until golden and cake tester comes out clean.

Sweet Pepper Marmalade:
2 red bell peppers
1-cup water
3 T. brown sugar
1 t. vanilla
Pinch of salt

Seed and devein peppers. Cut peppers into a very small dice and place in a small saucepan. Add water and sugar to sauce pan and place over medium-low heat. Simmer mixture slowly until thick and bubbly and reduced by about 75%. Remove from heat and let cool slightly before adding vanilla and salt. If thinning is necessary when cool add a touch of water until right consistency is achieved.

To assemble:
Place 2 x 2 inch squares of slightly warm corn bread on plates and top with a generous scoop of ice cream and plenty of marmalade. Garnish with a mint sprig for color.
Serves 4

Easy Pumpkin Spice Icebox Pie

20 whole graham cracker (10 ounces total) broken to dust
1/2 cup (1 stick) chilled unsalted butter
1⁄4 cup palm or coconut oil (I like Jungle products C.O. avail at Whole Foods)
1/2 cup packed golden brown sugar
6 oz finely chopped pecans

The crust:
Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Combine graham crackers, butter, oil and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool, then freeze.

The filling:
It couldn’t be easier, just take two pints of Laloo’s Pumpkin Spice Goat Milk Ice Cream and put them in the refrigerator for 30 minutes or until the ice cream is soft but not melted.

The Pie:
Remove the crust from the freezer and pop off the spring pan, spread Laloo’s Pumpkin Spice soft ice cream into crust to desired thickness (I like one and a half pints per pie).  Top with a few pecans in a pretty pattern and refreeze in the icebox for 1 hour.

La-Loo's Pumpkin Spice Ice Cream and Dark Chocolate Bon-bon's

La-Loo’s Pumpkin Spice Ice Cream and Dark Chocolate Bon-bon’s

12 one-ounce scoops La-Loo’s Pumpkin Spice Ice Cream
6 ounces premium dark chocolate (chopped)

Place little scoops of ice cream on a sheet pan and cover and place in freezer for at least 1 hour or longer. Meanwhile, place chopped chocolate in a bowl over simmering water to melt. When chocolate is completely melted remove from heat and dip frozen balls of ice cream quickly into chocolate and place back into freezer until ready to eat.

Makes 12 1 ounce bon-bon’s

Gingerbread Snowmen Ice Cream Sandwiches
(With Molasses Tipsycake & Vanilla Snowflake)

2/3 cup organic blackstrap molasses
2/3 cup packed dark brown sugar
2 tablespoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
2 teaspoons baking soda
1 C. unsalted butter
1/4 C. coconut oil
1 large egg, lightly beaten
4 cups all-purpose flour
1/2 teaspoon salt
2 Pints Laloo’s Molasses Tipsycake
2 Pints Laloo’s Vanilla Snowflake

For the snowmen:
Special equipment: Snowmen a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional) .

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, add coconut oil then stir in 3 3/4 cups flour and salt.

Preheat oven to 325°F.

Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature. Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart. Bake cookies until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool.

Sandwich cookies with Laloo’s Molasses Tipsycake goat milk ice cream. Put in freezer and chill at least 2 hours.

For the snow:
Egg whites act as a stabilizer in this icing, allowing it to harden for decorating the cookies. Because the whites are not cooked, we prefer powdered egg whites, such as Just Whites, which are available in the baking section of most supermarkets.

Active time: 10 min Start to finish: 15 min
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)

Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.

Makes about 3 cups.
Put icing in pastry bag (if using) and pipe or spread decoratively onto half of the cookies.

Cookies keep in an airtight container in freezer for 2 weeks. Makes about 2 dozen cookies. 

Active time: 1 1/2 hr Start to finish: 2 1/4 hr

La-Loo's Deep Chocolate and Guinness Float

2 generous scoops La-Loo’s chocolate ice cream
2 T. chocolate Syrup
4-5 ounces Guinness Beer

Put half of beer in a tall, cold mug; add syrup and mix. Float ice cream on top of mixture and fill with remaining beer making sure to create some foam on top for dramatic presentation.

Serves 1

La-Loo's Molasses Tipsycake Ice Cream With Cinnamon-dark rum Apples and Créme Fraiche

4 Small Granny Smith Apples (Peeled and Cored)
2 T. unsalted butter
1 T. Sugar
1 t. cinnamon
1⁄4 cup dark rum (such as Meyer’s)
Pinch of salt
4 T. crème fraiche
1-pint La-loo’s Molasses Tipsy Cake Ice Cream

Dice apples and sauté in butter in a medium pan over medium heat. Add Sugar and cinnamon and continue to cook until soft and slightly caramelized. Carefully add rum to pan away from flame if coking on gas stove (if cooking on electric carefully ignite rum wit long matchstick). Add salt and immediately remove from heat and let cool. Split pint of ice cream between four bowls and top with apple mixture and crème fraiche. Garnish with cinnamon sticks.

Serves 4