FOOD & RECIPE

RECIPES

1. Broiled Angel Food Cake with Maple Whipped Cream

Once you’ve tried broiled angel food cake, there is a good chance you’ll never want it any other way. With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results. 

Ingredients

• 1 pint heavy whipped cream

• 1-2 T. real maple syrup

• 1 angel food cake, homemade or purchased

• 5 T. unsalted butter, melted

• 1 pint fresh strawberries, washed, hulled and cut into chunks or slices

• ½ pint fresh blueberries, washed

Directions

1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.

2. Place your oven’s top rack on the highest setting and turn the broiler on high.

3. Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.

4. Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.

5. Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.

6. To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.

Carrot Cake Smoothie with Coconut Whipped Cream

Indulge in Carrot Cake Deliciousness, With a Coconut Whipped Cream Twist! Copy: Craving something sweet with a healthy twist? Introducing the Carrot Cake Smoothie with Coconut Whipped Cream – the delicious way to indulge without the guilt! Imagine a smoothie with all the luscious flavor of carrot cake and creamy coconut whipped cream – yet still healthy, thanks to nourishing ingredients like avocado, banana, and carrot! Plus, it’s ready in minutes, so you can enjoy your guilt-free indulgence in no time. Get your delicious Carrot Cake Smoothie with Coconut Whipped Cream today – and treat yourself to the best of both worlds! 

Ingredients

• Coconut Whipped Cream Ingredients:1 13.5-oz. can coconut milk, chilled

• 1-2 T. maple syrup (optional)

• 1 t. orange zest (optional)

• Smoothie Ingredients:1 c. coconut milk

• 1 large banana, cut into chunks and frozen

• 2 large stalks celery, roughly chopped

• 1 large orange, peeled

• 4 large carrots, roughly chopped

• ¾ t. cinnamon

• ¾ t. ground allspice

• ½ t. ground nutmeg

• 4-6 ice cubes

• Garnish OptionalGround cinnamon

• Finely chopped walnuts

Ingredients

• Coconut Whipped Cream Ingredients:1 13.5-oz. can coconut milk, chilled

• 1-2 T. maple syrup (optional)

• 1 t. orange zest (optional)

• Smoothie Ingredients:1 c. coconut milk

• 1 large banana, cut into chunks and frozen

• 2 large stalks celery, roughly chopped

• 1 large orange, peeled

• 4 large carrots, roughly chopped

• ¾ t. cinnamon

• ¾ t. ground allspice

• ½ t. ground nutmeg

• 4-6 ice cubes

• Garnish OptionalGround cinnamon

• Finely chopped walnuts

Directions

1. Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.

2. Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.

3. Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.

4. Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.

5. Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!