Cranberry Margarita

Cap Cod Cranberry Recipe

 

Margaritas are my all time favorite cocktail, so when I was invited to compete in the Cape Code Select Blogger Challenge, I knew I had to make Cranberry Margaritas.

I’m enjoying this challenge so much because I’ve been given the opportunity to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Cape Cod Select Cranberry Margarita

My recipe is simple, and filled with sweet-tart flavors including lemon, lime & cranberry simple syrup, and of course tequila. This drinks pairs nicely with my second recipe in the challenge, Cranberry Queso Blanco Salsa. You can find the recipe HERE.

Cranberry Queso Blanco Salsa

THE CONTEST
Using Cape Cod Select Frozen Cranberries Create: 
  • Beverages (Alcoholic or Non-Alcoholic)
  • Appetizers
  • Sides, Salads & Salsas

Cranberry Margaritas
Serves 2
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Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 4 ounces tequila
  2. 2 ounces fresh lemon juice
  3. 2 ounces fresh lime juice
  4. 2 ounces cranberry simple syrup
Cranberry Simple Syrup
  1. 1 cup 100% cranberry juice
  2. 1 cup sugar
  3. 1 cup Cape Cod Select Frozen Cranberries
Chili/Sugar Rim Mix
  1. 1/2 cup granulated sugar
  2. 1 teaspoon ground chili powder
Drunk Cranberry Skewers
  1. 1 cup Cape Cod Select Frozen Cranberries (reserved from simple syrup)
  2. 1/2 cup tequila
For the Margarita
  1. Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and cranberry simple syrup. Shake until well combined.
  2. Run a lime slice over the rim of 2 Margarita glasses and dip rims in Sugar/Chili Rim Mix
  3. Skewer drunken cranberries on long picks and roll in sugar mix to coat cranberries
For the Cranberry Simple Syrup and Drunken Cranberries
  1. In a medium sauce pan combine 1 cup cranberry juice, 1 cup sugar, and 1 cup Cape Cod Cranberries. Cook over medium heat until very hot but not boiling. Remove from heat and allow to cool
  2. Strain juice from cranberries using a fine sieve. Pour 1/2 cup tequila over cranberries and marinate for 15 minutes. The simple syrup and drunk cranberries can be made the day ahead to give cranberries more time to marinate in the tequila and can be stored in the refrigerator for up to one week.
Notes
  1. Garnish with Drunken Cranberry Skewers
At Home with Rebecka http://athomewithrebecka.com/

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product, or you can order these frozen cranberries online

 

 




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #2

Are You a Master Baker or Disaster Baker? Contest and Giveaway

My bake along challenge began last week with Recipe #1 Mocca Meringues Ice Cream Cake. You can find Manuela’s recipe and my recreation HERE. You can also view all the contestant submissions in the Woobox Gallery link at the bottom of this post.

The requirements for this week’s challenge are the same as Recipe #1; and are as follows: bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #2

BLØTEKAKE ( NORWEGIAN CREAM CAKE) 

Manuela's Cream Cake

BLØTEKAKE ( NORWEGIAN CREAM CAKE) by Manuela Kjeilen. All photos courtesy of passionforbaking.com, Lise Sternersen,and created by Manuela Kjelien (unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rule HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each of the recipes. Below is what Manuela said about Recipe #2:

The second recipe is a Bløtekake (Norwegian Cream Cake) typical of a cake you would see at bakeries in Norway! Contestants can just fill it with strawberries rather than all of the fruits that I used. This is how we do cakes in Norway and I love this cake.

Manuela you’re so right! Norwegians really know how to make a delicious cake! This  beautiful cake is filled will all my favorite things: pastry cream, mascarpone whipped cream, chopped walnuts, dark chocolate, and a mixture of fresh fruits.  This fabulous recipe is perfect for any summertime gathering, but would look great at your red, white, and blue 4th of July party. I love that the American and Norwegian flags share the same colors! 

Some Thoughts on My Second Bake 

I feel more accomplished as a baker after the first challenge last week. I’ve had less anxiety about making a traditional sponge for the Norwegian Cream Cake;  yet I worry about my lack of  technique  in the decorating department.  I’ve never made a layered cake that didn’t look like the Leaning Tower of Pisa;  plus I suffer from a lack of understanding when it comes to executing the perfect slice.  

The use of acetate or plastic cake collar is a new technique for me as well. If you don’t own acetate cake collars, you can substitute with heavy plastic wrap and use large spring form pans and outer clamping ring for the adjustable cake ring step. 

This is going to be a fun bake, and I hope  you all will bake along.

So now that you’ve seen the STUNNING photo of Manuela’s BLØTEKAKE  (NORWEGIAN CREAM CAKE) (see photo above), say hello to my rendition:

Cream Cake by Becka

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

You’ll notice my piping on the sides of the cake are too close together, jagged, and don’t look finished where the cake top meets the piped sides. You’ll also see that the top of my cake resembles a mosaic or road map  rather than the 6 perfect triangle slices on Manuela’s cake.  My rendition of the cake is pretty, but not correct if we’re trying to replicate Manuel’s recipe. My decoration looks more like a mosaic than Manuela’s 6 perfectly piped triangles 

Rebecka's Cream Cake2

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

Rebecka's Cream Cake Slice 1

Leaning Tower of  BLØTEKAKE  (NORWEGIAN CREAM CAKE) by Rebecka Evans

My slice is leaning to the side as it almost fell onto  the floor on its way from the cake to the plate.

Manuel’s recipe offers the option to use 8 or 9 inch springform pan or two – 3X8 – inch round baking tins, or 10 -inch springform pan. Recipes for both options are listed.  I opted to use a 10  inch springform pan to bake my sponge. I over baked the cake (again), so I had to use more orange juice on the slices to moisten them. I also used an additional 4 cups of heavy cream to make my whipped icing. Finally, I used Manuel’s Vanilla Frosting made with mascarpone. You can use your own favorite recipe for whipped icing, or you can find Manuela’s recipe HERE

I love the color and textures of this cake. The vanilla cream is the best I’ve ever made. I could eat an entire bowl of the luscious cream in one sitting. The decadent whipped cream tastes so fresh, and is the perfect cover for my mistakes despite my messy execution. My rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE isn’t a “masterpiece,” but it’s not bad for my second bake. 

BLØTEKAKE ( NORWEGIAN CREAM CAKE) NOTES

  1. You will need a 9-inch spring form pan, parchment paper, cooking spray, a metal and plastic cake collar, and acetate film. I found the metal adjustable collar and acetate cake collars at a local baking shop.  Acetate is sold per piece in large sheets. If you don’t care to spend money on a metal adjustable cake ring, you can use the clean, dry ring from a springform pan. (You can watch Manuela’s Video HERE to get a better idea of this technique)
  2. You will need medium disposable piping bags and a Wilton 1 M piping tip.
  3. When the recipe calls for chopped dark chocolate, I used my favorite dark chocolate bar which is 70% cocoa.
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  5. The recipe calls for 2 cups whipped cream to fill the cake. I made an additional 4 cups of whipped cream to decorate my cake using Manuela’s Mascarpone Whipped Frosting. You can find the recipe HERE
WHAT I LOVE ABOUT THIS CHALLENGE

I have pushed myself to work outside my comfort zone and I’ve just added two more delicious recipes to my baking repertoire: Norwegian Sponge Cake and Vanilla Pastry Cream. The list keeps getting longer and my skills are growing with every delicious recipe. 

 

BLØTEKAKE ( NORWEGIAN CREAM CAKE)
Serves 8
BLØTEKAKE ( NORWEGIAN CREAM CAKE) Photo is Rebecka's rendition of Manuela's recipe
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 9- INCH SPRINGFORM
  2. 1 RECIPE FOR SPONGECAKE
  3. 1/3 CUP ORANGE JUICE (I used about 1 cup)
  4. 1 CUP RASPBERRY JAM
  5. 1 RECIPE VANILLA CREAM
  6. 2 CUPS WHIPPED CREAM
  7. FRESH FRUIT, STRAWBERRIES, RASPBERRIES, MANGO, BANANA
  8. 1 CUP CHOPPED DARK CHOCOLATE
  9. 1 CUP CHOPPED WALNUTS (optional)
  10. FOR DECORATING
  11. 4 CUPS ADDITIONAL WHIPPED CREAM
  12. MORE FRESH FRUIT( OPTIONAL)
RECIPE FOR VANILLA PASTRY CREAM
  1. 2 CUPS (500 ML) WHOLE MILK
  2. 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
  3. ⅜ CUP (85 G) SUGAR
  4. 4 TABLESPOONS CORNSTARCH
  5. ¼ TEASPOON SALT
  6. 6 LARGE EGG YOLKS
  7. 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES
RECIPE FOR SPONGECAKE
  1. 6 LARGE EGGS, ROOM TEMPERATURE
  2. 1 1/4 CUPS (240 GRAM) SUPERFINE OR GRANULATED SUGAR
  3. 1 TABLESPOON BUTTERMILK OR WATER
  4. 1 1/2 CUPS (180 GRAM) ALL-PURPOSE FLOUR
  5. 1/2 CUPS (60 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  6. 1 TEASPOON VANILLA BEAN PASTE
  7. NORWEGIAN SPONGE CAKE ( IF BAKED SEPARATE IN 3 X 8 -INCH BAKING ROUND BAKING TINS) OR IN A 10 INCH SPRINGFORM
  8. 8 LARGE EGGS, ROOM TEMPERATURE
  9. 1 2/3 CUPS (325 GRAM) SUPERFINE OR GRANULATED SUGAR
  10. 2 TABLESPOONS BUTTERMILK OR WATER
  11. 2 CUPS (240 GRAM) ALL-PURPOSE FLOUR
  12. 2/3 CUPS (80 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  13. 1-2 TEASPOON VANILLA BEAN PASTE
Instructions
  1. Start by making the vanilla cream some hours before and put it in the fridge
FOR VANILLA PASTRY CREAM
  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  2. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
  3. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  4. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  5. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  6. Place over medium heat and whisk frequently until the mixture begins to boil.
  7. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  8. Remove the pan from the heat.
  9. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  10. Whisk in the butter.
  11. With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
  12. Lay a sheet of plastic wrap directly over the vanilla cream.
  13. Allow it to cool to room temperature, then refrigerate for a few hours.
  14. When ready to use, loosen the cream with a spatula or whisk.
  15. Pastry cream should be refrigerated and used within 3 days of making.
FOR SPONGECAKE
  1. Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
  2. Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
  3. In a medium bowl, sift the flour and cornstarch or if you use potato starch, and set aside.
  4. In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
  5. Increase the speed to medium, and continue beating for 5 minutes.
  6. Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
  7. Add vanilla bean paste, and beat for one minute more.
  8. The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  9. Pour the batter into a large wide bowl.
  10. Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  11. Repeat with remaining flour mixture. Make sure to maintain the batter’s volume while folding;
  12. it is important to not deflate the batter.
  13. Pour the batter into the prepared pan or pans using a spatula to distribute batter evenly.
BAKING TIME AND ASSEMBLE
  1. 20 minutes → 3 x 8-inch pans, always check with a cake tester
  2. 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
  3. Bake the first two cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs
  4. Let the cakes cool in the pan on wire racks for 10 minutes.
  5. Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
  6. Use a sharp knife and scrape away any dark crust on the sides, optional
  7. If you baked this cake in one springform, Cut the cake into 3 even layers.
  8. Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
  9. Drizzle the first cake layer with some orange juice, or milk.
  10. Add raspberry jam, use one with a good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
  11. Add the vanilla cream, and spread it all out on the first layer.
  12. Add whipped cream, with an offset spatula spread it all over the cake layer.
  13. Add chopped dark chocolate and walnuts.
  14. And add fruit of your choice, I used mango, banana, strawberries, raspberries.
  15. Add a little more cream on top, so the next cake layer stays in place.
  16. Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
  17. If that happens just take your offset spatula and lift the cake layer and push it in the cake.
  18. Repeat the same thing as the first cake layer.
  19. Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
  20. Add the last layer, leave it in the fridge some hours to firm up.
  21. Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!
  22. Hope you are going to love it, with love from Norway.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece and post a photo of your completed dish to the Woobox link below by July 15, 2018 Midnight CST.

http://

For a list of 6 handpicked recipes and the Official Rules click HERE

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST



Final Table – World Food Championship 2017

Final Table Top Ten Contestants

Front Left: Anne Jones, Rebecka Evans, Acie Vincent, Liz Kraatz, Lim Banick Back Left: Lisa Gwatney, Michael Callaghan, Tommy Shive, Craig Baker, Fred Robles Photo by WFC MMA Creative

Final Table – World Food Championship 2017 was an exhilarating and incredible experience. Held in Bentonville, Arkansas  presented by Walmart April 22, 2018, at the state of the art Brightwater cooking facility. The 10 World Food Champs (pictured above) were privileged to compete and share in one of the most prestigious cooking contest in the world. I’m still pinching myself for winning the Bacon category at World Food Championships in 2017 so you can imagine my excitement at being a contestant at the Final Table. 

My BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup placed 7th in the World with a 93.3 Score! That’s a pretty respectable finish given the caliber of professional chef’s and seasoned home cooks representing their divisions at the Final Table. 

Bacon Dutch Crunch Pancake by Rebecka Evans

Photo by WFC MMA Creative

 Official Recipe Description:

A traditional Dutch baby pancake batter is seasoned with homemade bacon dust and filled with warm fruit compote. A toasty Dutch crunch of Texas pecans, almonds, and hickory smoked bacon is sprinkled over the compote. Topped with a mascarpone, bacon infused whipped cream and a drizzle of homemade peachy, pecan-spiced syrup laced with a hint of amaretto and habanero, the Dutch Baby is then finished with more Dutch crunch and a lovely bacon spiral. Lightly dusted with powdered sugar, my BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup are the perfect combination of sweet and savory.

Many of the VIP guests and World Food Championship official sponsors took the time to find me after our Final Table Turn-In to express how much they enjoyed eating my bacon pancake; some even said it was the best bite of the night! I was so honored by their compliments and kind wishes!

One of the most enduring memories for me will be the camaraderie between contestants at the Final Table 2017. Everyone shared a cheerful demeanor throughout the competition and a common thread of belief in Jesus Christ, exemplified in group prayer before the first whistle blew and an overall feeling of joy and well being.  I will be forever blessed by this group of Food Sport enthusiast! 

OUR JUDGES: 

Our panel of celebrity judges was made up of Walmart Senior Vice President, Shawn Baldwin, two sport ex pro-athlete, Bo Jackson, celebrity chef, Katie Dixon, venture capitalist, Mart Massey and legendary pitmaster, Moe Cason.

Best quotes from the Judges:

  • Bo Jackson said he had never eaten anything like my bacon pancake in his life but he, “LOVED IT!”
  • Katie Dixon said, “This recipe makes me so happy, I LOVE YOU!”
  • Walmart Senior Vice President, Shawn Baldwin said with a smile, “This is so delicious, it takes me back to my grandmothers kitchen.” 

Win or lose, it doesn’t get any better than that! Katie Dixon Rebecka Evans Final Table

I had the immense pleasure of meeting this darling and talented young chef at The Final Table VIP dinner. Katie Dixon is not only beautiful on the outside she is beautiful to her core! Katie, thank you for your sweet and generous spirit! Blake and I will be cheering you on as we watch all your career explode!

Lisa Gwatney World Champion 2017

Memphis Home Cook Lisa Gwatney won 100,000 prize purse with her steak dish, “The Last Supper,” which featured a Wagyu Ribeye Filet, grilled and seared, topped with truffle butter sautéed mushrooms, seared Foie gras, and an Amarone reduction. This is Lisa’s first time on the competition circuit…wow, what a great year she is having! Lisa is such a sweetheart. She gave one of the most gracious and moving acceptance speeches I’ve ever heard, not only that, she is an amazing home cook. Her husband is an award winning BBQ chef and was her sous for the event. Congratulations Lisa! 

This is the first time in the six-year history of WFC that the Final Table event has been held separate from the main competition. The strategic decision to hold the final face-off between the category champs was an effort to elevate “Food Sport” and give the category champs a chance to prepare one-of-a-kind culinary creations.

“I believe this has been most successful Final Table in the six-year year history of WFC,” said Mike McCloud, President, and CEO of the World Food Championships. “The talent and passion these ten champions demonstrated during the competition truly showcase what Food Sport is all about.” SOURCE: MMA CREATIVE World Food Championships 

Final Table 2017 Rebecka Evans

Rebecka Evans Bacon World Champion and Tamie Joeckle Photo by WFC MMA Creative

I couldn’t have done this without the love and support of my amazing sponsors! Thank you, thank you, thank you!

Saucy Mama and Kountry Boy’s Sausage/BaconKountry Boy Logo 2017

KOUNTRY BOYS SAUSAGE Company was established in 1998 in Brenham, Texas. It all started with a delicious family recipe, rich with our German, Polish, and Czech Heritage. All of our products begin with lean-cuts of meat and the freshest herbs and spices. It is then stuffed into natural casings and hickory smoked to perfection. So it is ready to eat and full of bold, gourmet flavor. KOUNTRY BOYS SAUSAGE does not use any fillers, dyed casings, or additives, Just wholesome country goodness. What started out as a small family business has expanded and can be found in over 500 stores statewide and beyond. Since our specialty sausage products were proudly introduced in 1998, we have been edging our way to the top of many stores in which our sausage is sold. But, of course, there is no better judge for our fine tasting products than your very own taste buds.SaucyMama_Logo

The Creative Mind And just who’s the mastermind of these gourmet creations? Well, it’s our very own “Saucy Mama”- Suzie Barhyte. Suzie spends hours in her kitchen playing with ingredients and coming up with new ideas, and surprisingly, she doesn’t work in some scientific lab or a sterile industrial kitchen when she cooks; she plays in a kitchen that’s just like yours. It’s a home kitchen, so you know you’re eating pro

ducts that are just like something you could create. It takes a real stickler in the kitchen to make our products this consistently tasty. And that’s mom. She won’t rest until every family member declares her latest taste sensation the most delicious sauce, marinade, cocktail onion, olive, or mustard they’ve ever tasted. And even then she’ll try to make it better.

I was so blessed to share this Final Table experience with two amazing friends and personal bacon sous chefs, Lynn Beamer and Tamie Joeckel.  Both Lynn and Tamie are award winning, Top Ten-World Food Champions from years past.  Thank you for your tireless support. I love you to the moon and back! 

SCORESFinal Table 2017 Scores Special Thanks:

Mike McCloud, MMA Creative and staff for dreaming big about Food Sport and living the tireless dream everyday. 

Brightwater Culinary School Doctor Glenn R. Mack for giving us access to one of the most stunning, professional kitchen suites I’ve ever seen. It was a pleasure to meet you and a joy to cook in your kitchen!

To my sweet husband Blake Evans who drove with me from Houston to Arkansas and schlepped all of my cooking gear in and out of the hotels then over to Brightwater and back again. Love you bunches! 

Coming soon in my Food Sport Journey…

I’m headed back to World Food Championships 2018 to compete to defend my title of Bacon World Champion. Stay tuned for all the delicious details.  




Saucy Mama Inspired Huevos Rancheros: 2017 Recipe Contest Winner!

My Saucy Mama inspired huevos rancheros recipe is delicious enough that it’s helped me win a Golden Ticket to the World Food Championships!

Rebecka Evans and her Golden Ticket to the World Food Championships. She earned her ticket for her award winning Saucy Mama inspired huevos rancheros recipe!2017 Recipe Contest Winner: Saucy Mama Inspired Huevos Rancheros

And the winner is…

REBECKA EVANS at @athomewithrebecka! We just couldn’t get over her fantastically made Saucy Mama inspired Huevos Rancheros! The Poblano sauce is nearly drinkable! Rebecka will be joining #TeamSaucyMama at the 2017 @worldfoodchampionships and we couldn’t be more excited.

Thank you to ALL who participated in our 2017 Saucy Mama Recipe Contest. We had some of the very best recipes ever this year, and it was stiff competition. We love all you saucy competitors and hope to see you at WFC! Source: Barhyte Speciality Foods

Thank you Suzi, Colette, Team Saucy Mama, and all the staff at Barhyte Speciality Foods for choosing my recipe as the winner of this year’s Saucy Mama Cooking Contest. I’m so honored to be joining Team Saucy Mama and representing Barhyte Speciality Foods / Saucy Mama at the World Food Championships 2017.

Saucy Mama Logo 2017

I will be joining an accomplished group of award winning competitive home cooks on Team Saucy Mama. To throw a little icing on an already delicious win, this group of lovely ladies are not only fellow food competitors; they are some of my dearest friends in the world. We are going to have a blast this year at WFC! 

Team Saucy Mama Team Saucy Mama

Bahyte Speciality Foods will sponsor me with a SWEET prize package. 

Our winner will receive:

–    A Golden Ticket, which is entry into the 2017 WFC
–    $1000 Travel Stipend to help winner get to Orange Beach for the WFC event (Nov. 8-14) which will be awarded onsite at the WFC.
–    Team Saucy Mama Dinner with the group in Orange Beach 
–    MAJOR bragging rights, and the opportunity to compete against other cooks (and possibly win massive cash and/or even a TV spot) at the invitation-only WFC event.

 

I am blessed beyond words to have my Saucy Mama inspired huevos rancheros recipe help me win that Golden Ticket to the World Food Championship.


Saucy Mama inspired Huevous Rancheros, an award winning Mexican breakfast recipe from Rebecka Evans

Visit Barthyte Foods today to order these three delicious products to make my Saucy Mama inspired huevos rancheros recipe:

Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard.

Make sure to FOLLOW Saucy Mama on Facebook to stay up to date on all the news and happenings from #TeamSaucyMama at WFC 2017. 

Saucy Mama inspired Huevos Rancheros
Serves 4
My Saucy Mama inspired Huevos Rancheros is a cinch to make and packed with authentic Mexican flavors. By utilizing three (3) Saucy Mama products there is no need to use dried adobo chili as called for in traditional huevos rancheros recipes. Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard bring all the traditional flavors of Mexico, and more. Adding more dimension to the dishes flavor profile the recipe is balanced by the smokiness and crunch of BACON. The recipe can be made for a family of four (4) or easily double or tripled for a crowd. When making the dish for a large group, prepare the bacon-refried beans and the ranchero sauce the day before. Just reheat these components while cooking up the tortillas and fried eggs. It’s as easy as that!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Poblano Ranchero Sauce
  1. ½ pound (about 4) ripe plum tomatoes
  2. 4 large cloves garlic, peeled
  3. 1 small onion (about 6 ounces), quartered
  4. 1/2-pound Bacon. Reserve bacon fat
  5. ½ cup SM Lime Chipotle Marinade
  6. ¼ cup SM Poblano Ranch Dressing
  7. 2 tablespoons SM Hatch Green Chili
  8. 1/4 teaspoon Kosher salt, add more to taste
  9. 1 tablespoon vegetable oil
  10. ¼ cup water
Hatch Green Chili-Bacon Refried Beans
  1. One 15-ounce can pinto beans, drained with liquid reserved
  2. ¼ pound cooked crumbled bacon
  3. ¼ cup reserved bacon fat
  4. 2 tablespoon Saucy Mama Hatch Green Chili Mustard
  5. 2 tablespoon water
  6. 1/4 teaspoon Kosher salt, add more to taste
For Tortillas and Huevos
  1. 2 to 3 tablespoons vegetable oil
  2. 4 corn tortillas
  3. 4 large eggs
  4. Kosher salt, to taste
Garnish and Build
  1. 1/2 cup crumbled Mexican Cotija cheese, divided
  2. 1/4 cup fresh cilantro leaves, roughly chopped, some whole to garnish plate
  3. 2 tablespoons finely chopped sweet yellow onion
  4. 1 sliced lime
  5. 2 sliced jalapeños with seeds
  6. 1 chopped tomato
Instructions
  1. 1. For the Ranchero Sauce: Preheat the oven to broil (550) F. and put the tomatoes, peeled garlic cloves and onion on a parchment lined, rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 10 minutes. Watch closely to keep from burning vegetables.
  2. 2. While the vegetables are charring: rough chop bacon and cook in cast iron skillet over medium high heat until crisp. Turn off the heat. Remove ½ the cooked bacon to a plate and set aside for garnish. Leave the remainder in the pan and scoop to one side of the skillet. Using a large chef spoon, remove 2/3 of the hot bacon fat and evenly distribute between the second cast iron skillet and sauté pan. (second cast iron skillet is for frying tortillas and eggs and sauté pan is for cooking ranchero sauce) Add 2 tablespoon Saucy Mama Hatch Green Chili Mustard and 2 tablespoons water to the cast iron pan with the cooked bacon. Return to heat, and cook stirring for 2 minutes to deglaze the pan. Turn off the heat and set aside until ready to make the refried beans.
  3. 3. Continue with the ranchero sauce: put the charred vegetables and any juices from the baking sheet into the large mixing bowl with ½ cup Saucy Mama Lime Chipotle Marinade, ¼ cup Saucy Mama Poblano Ranch Dressing,1/4 cup water, ½ teaspoon salt and blend with an immersion blender until fairly smooth. If you don’t have an immersion blender use a standing blender with tight fitting lid. Taste; stir in more Saucy Mama lime chipotle marinade for a spicier sauce.
  4. 4. Heat the tablespoon reserved bacon fat and 1 tablespoon oil in the medium sauté pan, over medium heat. Add the ranchero sauce, and cook stirring, until thickened but pourable, about 5 minutes. NOTE: The sauce will splatter when it hits the hot fat so use caution. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  5. 5. For the refried beans: Return the cast iron skillet with the chopped bacon to medium heat. Pour half the bean liquid into a small cup and reserve for later. Add the beans to the medium mixing bowl with about half of their reserved liquid and mash with a potato masher until smooth, then add the mashed beans, 2 tablespoon Saucy Mama Hatch Green Chili Mustard, ¼ teaspoon salt to the cast iron skillet, and mash again until smooth. Mixture will be bubbly hot. Cook, stirring and scraping with a wooden spoon, until heated through. As beans cook with bacon they will become thick, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary. Using the immersion blender, blend beans and bacon until smooth adding more liquid if necessary, and cover and keep warm over low heat.
  6. 6. If making ahead for a group, this is the time to cool the cooked components and refrigerate in sealed containers. Reheat the components the following day while you are making the tortillas and eggs. Be sure to add a few tablespoon water to the beans before reheating.
  7. 7. For serving: Preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Heat the bacon fat in the second cast iron skillet over medium high, and add 1 teaspoons vegetable oil. Add 1 tortilla and cook until soft, about 15 seconds. Flip the tortilla with tongs and continue to cook about 15 seconds. NOTE: Tortillas are not fried crunchy, they are cooked just to tenderize and heat through. Remove from the pan and arrange in single file to the lined baking sheet. Repeat with the remaining 3 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  8. 8. Using the same cast iron skillet, heat 1-2 tablespoon bacon fat or oil, about 1 minute. Crack 1 egg at a time into the skillet and cook until the edges are crispy and whites are almost set (about 30-45 seconds) Ladle or scoop hot oil over the top of the egg for 1 more minute.
  9. 9. Remove the tortillas from the oven, top tortillas with an egg, then return to the oven and repeat process until all eggs are cooked. Top the remaining tortillas with the remaining eggs.
  10. 10. For Garnish and Build: Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, reserved crumbled-cooked bacon, chopped avocado, cilantro, sliced jalapenos, chopped tomato, and chopped onion.
Notes
  1. Serve immediately. ENJOY
At Home with Rebecka http://athomewithrebecka.com/
 

 




Huevos Rancheros – 2017 Saucy Mama Recipe Contest Entry

Huevos Rancheros is an easy Mexican breakfast recipe. It is a cinch to make, and packed with authentic Mexican flavors.

Saucy Mama inspired Huevous Rancheros Mexican breakfast

2017 Saucy Mama Recipe Contest-Huevos Rancheros

The Saucy Mama Recipe Contest is a Super Qualifier for the World Food Championships held in Orange Beach Alabama November 7-14, 2017 and is sponsored by Barthyte Foods.

This will be my third year competing for a spot on Team Saucy Mama for the Bacon World Food Championships Category.
One of the most competitive and highly regarded contests in the food sport world, this contest is also one of the hardest to win. Sadly, there is only one spot available on the Team Saucy Mama, and this year, a mix of twenty-five professional and home cooks competing for the coveted position. Words cannot express how badly I want to earn that last spot. Now it’s up to the panel of judges to cook the 25 submitted recipes and choose a winner.

Here’s my submission for the 2017 Saucy Mama Recipe Contest- Huevos Rancheros

My Saucy Mama inspired Huevos Rancheros is a cinch to make and packed with authentic Mexican flavors. By utilizing three (3) Saucy Mama products there is no need to use dried adobo chili as called for in traditional huevos rancheros recipes. Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard bring all the traditional flavors of Mexico, and more.

Adding more dimension to the dishes flavor profile the recipe is balanced by the smokiness and crunch of BACON. The recipe can be made for a family of four (4) or easily double or tripled for a crowd. When making the dish for a large group, prepare the bacon-refried beans and the ranchero sauce the day before. Just reheat these components while cooking up the tortillas and fried eggs. It’s as easy as that!

 

Saucy Mama inspired Huevos Rancheros
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Poblano Ranchero Sauce
  1. ½ pound (about 4) ripe plum tomatoes
  2. 4 large cloves garlic, peeled
  3. 1 small onion (about 6 ounces), quartered
  4. 1/2-pound Bacon. Reserve bacon fat
  5. ½ cup SM Lime Chipotle Marinade
  6. ¼ cup SM Poblano Ranch Dressing
  7. 2 tablespoons SM Hatch Green Chili
  8. 1/4 teaspoon Kosher salt, add more to taste
  9. 1 tablespoon vegetable oil
  10. ¼ cup water
Hatch Green Chili-Bacon Refried Beans
  1. One 15-ounce can pinto beans, drained with liquid reserved
  2. ¼ pound cooked crumbled bacon
  3. ¼ cup reserved bacon fat
  4. 2 tablespoon Saucy Mama Hatch Green Chili Mustard
  5. 2 tablespoon water
  6. 1/4 teaspoon Kosher salt, add more to taste
For Tortillas and Huevos
  1. 2 to 3 tablespoons vegetable oil
  2. Any remaining bacon fat (about 1/3 cup)
  3. 4 - 6 inch corn tortillas
  4. 4 large eggs
  5. Kosher salt, to taste
Garnish and Build
  1. 1/2 cup crumbled Mexican Cotija cheese, divided
  2. 1/4 cup fresh cilantro leaves, roughly chopped, some whole to garnish plate
  3. 2 tablespoons finely chopped sweet yellow onion
  4. 1 sliced lime
  5. 2 sliced jalapeños with seeds
  6. 1 chopped tomato
Instructions
  1. 1. For the ranchero sauce: Preheat the oven to broil (550) F. and put the tomatoes, peeled garlic cloves and onion on a parchment lined, rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 10 minutes. Watch closely to keep from burning vegetables.
  2. 2. While the vegetables are charring: rough chop bacon and cook in cast iron skillet over medium high heat until crisp. Turn off the heat. Remove ½ the cooked bacon to a plate and set aside for garnish. Leave the remainder in the pan and scoop to one side of the skillet. Using a large chef spoon, remove 2/3 of the hot bacon fat and evenly distribute between the second cast iron skillet and sauté pan. (second cast iron skillet is for frying tortillas and eggs and sauté pan is for cooking ranchero sauce) Add 2 tablespoon Saucy Mama Hatch Green Chili Mustard and 2 tablespoons water to the cast iron pan with the cooked bacon. Return to heat, and cook stirring for 2 minutes to deglaze the pan. Turn off the heat and set aside until ready to make the refried beans.
  3. 3. Continue with the ranchero sauce: put the charred vegetables and any juices from the baking sheet into the large mixing bowl with ½ cup Saucy Mama Lime Chipotle Marinade, ¼ cup Saucy Mama Poblano Ranch Dressing,1/4 cup water, ½ teaspoon salt and blend with an immersion blender until fairly smooth. If you don’t have an immersion blender use a standing blender with tight fitting lid. Taste; stir in more Saucy Mama lime chipotle marinade for a spicier sauce.
  4. 4. Heat the tablespoon reserved bacon fat and 1 tablespoon oil in the medium sauté pan, over medium heat. Add the ranchero sauce, and cook stirring, until thickened but pourable, about 5 minutes. NOTE: The sauce will splatter when it hits the hot fat so use caution. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  5. 5. For the refried beans: Return the cast iron skillet with the chopped bacon to medium heat. Pour half the bean liquid into a small cup and reserve for later. Add the beans to the medium mixing bowl with about half of their reserved liquid and mash with a potato masher until smooth, then add the mashed beans, 2 tablespoon Saucy Mama Hatch Green Chili Mustard, ¼ teaspoon salt to the cast iron skillet, and mash again until smooth. Mixture will be bubbly hot. Cook, stirring and scraping with a wooden spoon, until heated through. As beans cook with bacon they will become thick, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary. Using the immersion blender, blend beans and bacon until smooth adding more liquid if necessary, and cover and keep warm over low heat.
  6. 6. If making ahead for a group, this is the time to cool the cooked components and refrigerate in sealed containers. Reheat the components the following day while you are making the tortillas and eggs. Be sure to add a few tablespoon water to the beans before reheating.
  7. 7. For serving: Preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Heat the bacon fat in the second cast iron skillet over medium high, and add 1 teaspoons vegetable oil. Add 1 tortilla and cook until soft, about 15 seconds. Flip the tortilla with tongs and continue to cook about 15 seconds. NOTE: Tortillas are not fried crunchy, they are cooked just to tenderize and heat through. Remove from the pan and arrange in single file to the lined baking sheet. Repeat with the remaining 3 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  8. 8. Using the same cast iron skillet, heat 1-2 tablespoon bacon fat or oil, about 1 minute. Crack 1 egg at a time into the skillet and cook until the edges are crispy and whites are almost set (about 30-45 seconds) Ladle or scoop hot oil over the top of the egg for 1 more minute.
  9. 9. Remove the tortillas from the oven, top tortillas with an egg, then return to the oven and repeat process until all eggs are cooked. Top the remaining tortillas with the remaining eggs.
  10. 10. For Garnish and Build: Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, reserved crumbled-cooked bacon, chopped avocado, cilantro, sliced jalapenos, chopped tomato, and chopped onion.
Notes
  1. Serve immediately. ENJOY
At Home with Rebecka http://athomewithrebecka.com/
 

I hope you enjoy this Huevos Rancheros recipe!

Barthyte Foods is offering a SWEET prize package for the winner…

Grand Prize Winner’s Prizes:

Our winner will receive:

–    A Golden Ticket, which is entry into the 2017 WFC
–    $1000 Travel Stipend to help winner get to Orange Beach for the WFC event (Nov. 8-14) which will be awarded onsite at the WFC.
–    Team Saucy Mama Dinner with the group in Orange Beach 
–    MAJOR bragging rights, and the opportunity to compete against other cooks (and possibly win massive cash and/or even a TV spot) at the invitation-only WFC event.

Visit Barthyte Foods today to order these three delicious products to make my huevos rancheros recipe.

Follow Saucy Mama on Facebook to stay up to date on all #TeamSaucyMama news and happenings at WFC 2017. Saucy Mama Huevous Rancheros

 




Matcha Mascarpone Ice Cream Recipe {Ice Cream Depot Review}

Matcha Mascarpone Ice Cream is homemade soft serve ice cream. This soft serve ice cream recipe comes together quickly and easily with the use of a soft serve ice cream machine.

The folks at Ice Cream Depot gifted me one of their World’s First At-Home Automatic Soft Serve Ice Cream Machines to review, right before the holidays. Unfortunately, I had shoulder surgery November 2016, and I’m still suffering with just the use of one arm.

Automatic self-serve ice cream machine, from Ice Cream Depot

Photo courtesy of Ice Cream Depot

Despite the doctors recommendation, I’m feeling well enough to finally post my review of this amazing machine, along with an associated soft serve ice cream recipe, Matcha Mascarpone Ice Cream with Homemade Nutty Cinnamon Granola.

My matcha mascarpone ice cream recipe has been submitted to Chef’s Roll Milk Contest

This is my take of food trend predictions for 2017, using milk as an ingredient. My prediction, and many other food trend enthusiasts agree, is that we should be eating ice cream for breakfast!

Making the argument for ice cream at breakfast is simple because it’s delicious, and very nutritious. Matcha mascarpone ice cream is made with whole milk and heavy cream and packed with calcium, vitamin D, and protein. Matcha green tea powder is high in antioxidants, loaded with Catechin, EGCg.  It enhances a sense of calm and boosts memory and concentration, it also increases energy levels, and endurance.

Another crazy fact: Matcha burns calories and detoxifies the body and fortifies the immune system. This nutritious bowl of ice cream is fortified with more protein and fiber by adding homemade granola, made with an assortment of nuts and whole oats.

Mascarpone cheese adds a decadent creaminess to the ice cream, as well as 4 percent of your daily calcium needs. In addition to keeping your bones strong, calcium plays a role in the function of your heart, muscles and nerves, too. Another nutritional plus of mascarpone cheese is the low sodium content. With all the health benefits in a bowl of ice cream, it sounds like a really good choice for breakfast to me.

So skip your morning donut and have some matcha mascarpone ice cream for breakfast. 

About the competition:

Calling all CALIFORNIA Chefs and Cooks – show us your food trend predictions for 2017 using MILK as an ingredient or in a perfect pairing for a chance to win awesome prizes! From the entries, our panel of judges will pick 12 semi-finalists that will win a custom Got Milk Chef Spoon, then 4 finalists will be chosen and receive a special Got Milk apron by Lost Car Chef Apparel. The selected Grand Prize winner will get a $750 KitchenAid Commercial Blender! The contest is NOW OPEN for submissions until January 22nd 10pm PST!

Enter here: http://bit.ly/CRgotmilkcontest

Matcha Mascarpone Ice Cream

 

My package from the company included 20 soft serve, milkshake and drink mixes! The professional-quality soft serve ice cream maker can make an assortment of frozen yogurt, sherbet and frozen adult beverages, right at home. The good news, the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine comes fully assembled, all you need to do is plug it in. It makes batch after batch, in just minutes, with no bowls to freeze. Just pour in your mix, set the timer and walk away. Dispense when you’re ready, it’ll keep your soft serve cold for hours until you’re ready to enjoy.

The machine makes 35 ounces (1.125 quarts) of frozen product (roughly 8-10 soft serve cones). It makes either soft serve, slush drinks, milk shakes or adult beverages, and weighs approximately 45 pounds. It takes up a bit of counter space, but is compact enough to easily store when not in use. 

The first week we had the ice cream maker I had to enlist the help of my husband because of my shoulder. He loves how easy the machine is to use, as well as the ease of using the pre-packaged ice cream mixes. The pre-mixed product is blended with water or milk, resulting in a beautiful creamy soft serve.

We tried all of the flavors over the course of a few weeks. Our favorite flavors are Butter Pecan soft serve, Chocolate soft serve, and Caramel Macchiato Frappe. The big kids love the Margarita mix. The only favor my family doesn’t like is the Strawberry. It is just too sweet, and has an artificial aftertaste.

I was happy to try homemade recipes next and curious to see the difference in homemade versus the pre mixed packets. I was extremely pleased with the result. 

I tried three homemade soft serve ice cream recipes to date, and all of them have turned out beautifully.

My favorite thus far is the matcha mascarpone soft serve, so I’ve chosen to share the recipe with you.  

Matcha Mascarpone Ice Cream with Home-made Nutty Cinnamon Granola
Serves 6
My take of food trend predictions for 2017 using MILK as an ingredient. Seriously...who wouldn't want to eat ice cream for breakfast?
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the Ice Cream
  1. 1 1/2 cups whole milk
  2. 1/2 cup heavy cream
  3. 1 1/2 tablespoons powdered Matcha
  4. 4 large egg yolks
  5. 3/4 cups sugar plus 2 tablespoons
  6. 1 cup mascarpone cheese
  7. 1/2 teaspoon fresh lemon juice
  8. pinch salt
For the Granola
  1. 3 cups old-fashioned roll oats
  2. ¾ cup slivered almonds
  3. ½ cup pine nuts
  4. ¼ cup sun flower seeds
  5. ¾ cup crushed pecans
  6. 1 cup dried cranberries
  7. ½ teaspoon cinnamon
  8. 5 tablespoons butter
  9. 1/3 cup honey
  10. ½ teaspoon vanilla extract
For the Ice Cream
  1. In a large bowl, combine egg yolks with 3/4 cup sugar and mix with a handheld mixer until fluffy, about 3 minutes.
  2. In a sauce pan, combine milk and cream and remaining 2 tablespoon sugar, bring to a simmer (do not boil). slowly add warm milk to the egg mixture. Return the mixture to the saucepan. Turn heat to medium low and cook stirring constantly, until mixture is thick enough to coat the back of a spoon (about 5 minutes) again, do not let the mixture boil. Turn off the heat, add the matcha and mascarpone. Blend until smooth. Pour mixture into a glass bowl add lemon juice and salt. Mix to combine.
  3. Cool over an ice bath for about 30 minutes. Be sure to stir the mixture to aid cooling process. Pour custard into ice cream maker and process per the manufacturer's instructions. Serve immediately or transfer soft serve ice cream to an airtight container and freeze until firm. About 2 hours
For the Granola
  1. Pre heat oven 325 degrees F.
  2. Line baking sheet with parchment
  3. In a large bowl combine oats and nuts. Stir to combine
  4. In a small sauce pan, melt butter with honey. Add cinnamon and vanilla extract. Pour mixture over oat mixture and stir to combine.
  5. Spread granola evenly onto the prepared baking sheet. Bake, stirring every 5 minutes until golden brown. About 20 minutes.
At Home with Rebecka http://athomewithrebecka.com/
On a scale of 1-10 (ten being the highest) I give the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine a 10! I really love this machine! Thank you Ice Cream Depot for gifting me the machine for review. I’ll be using it for upcoming Birthday parties, office gatherings, anniversaries, ice cream socials. My family and friends are going to love it too!

Ice Cream Depot has generously offered a personalized discount code for At Home with Rebecka blog subscribers ‘ATHOME50’ Visit their website and SAVE $50 on your purchase of an Ice Cream Depot machine.

Here’s another fun idea: make Matcha Mascarpone Ice Cream Sandwiches…YUMMY!

Matcha Mascarpone Ice Cream Sandwiches

Another delicious ice cream recipe to try:

Citrus Mint Sherbet No Churn Ice Cream