Coconut Vanilla Ice Cream Recipe & Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Giveaway

July 22, 2013 - Written by Diana

Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July).  We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.

I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there.  Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.

Coconut Vanilla Ice Cream - Cookerati

The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid.  It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple.  The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.

Coconut Vanilla Ice Cream Recipe
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Make Coconut Vanilla Ice Cream using pure vanilla extract, coconut milk and sugar. It's a sweet delicious treat.
Recipe type: Ice Cream
Cuisine: American
Serves: 6
  • ½ cup heavy cream
  • ¾ cup caster sugar* (baker’s sugar)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ½ cup sweetened flaked coconut, toasted (garnish)
  1. In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
  2. Place in refridgerator for at least one hour.
  3. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
  4. While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly.
  5. Cool and store until ready to use.
**To toast coconut: preheat oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
*If baker's sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.



Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.


How to Enter:

This contest will run through Midnight, EST Augus 1, 2013. US residents only.

Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own.  (One Entry only)

Extra Entries:

1. Like the Cookerati Facebook Page – leave your facebook name in the comments and let us know.

2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).

Maximum of three entries total. (One of each type.)


Disclosure:  I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review.  My opinions are my own.



Cream To Butter To Shortbread

December 23, 2012 - Written by Diana

If you want to do a project with your child to make a gift for their grandmother or other relatives or their class at school, this would be a great bonding experience.  I’ve had a lot of fun lately making butter from whipping cream.  I use Snowville’s Whipping Cream from grassfed cows because I like the way they do things.  Then I take the butter and use it to make Shortbread Cookies.  I did it with a food processor which can make it safe and quick to work with their attention span.

Let the cream sit at room temperature until it comes up to around 55 deg Celsius.

Pour into the food processor up to the liquid line and let ‘er rip.

Cream in Food Processor

The cream will become thicker and thicker turning into whipped cream, keep going.

Whipped Cream Stage

It will be thicker and then start to separate into buttermilk and butter – it’s amazing, but pretty cool.

The food processor will rock a little as the butter sticks to the blade and separates from the buttermilk.

Drain the buttermilk into a container – use this in butter milk biscuits, or pancakes, or any buttermilk recipe.

Rinse the butter in cold water to remove any buttermilk left, squeezing and reshaping it to get out the buttermilk.

Place the butter into a container that will hold the butter snugly, and use plastic wrap on top to keep the air out and place in the fridge.

Buttermilk and Butter

You could stop here, with the butter and buttermilk, or you could go on to make shortbread cookies  using the butter.  First though, clean out the food processor because you can use it for the next step.  Butter cookies has always been one of my favorites.  I regret that I can not stay away from them. They’re so buttery, they melt in your mouth and are so easy to make.  My biggest problem is waiting for the cookies to cool so they don’t crumble when I pick them up. The shortbread cookies are made with quite a bit of butter, so keep them refrigerated.

This shortbread recipe is from The Good Housekeeping Test Kitchen Cookie Lover’s Cookbook. While this is a binder FULL of cookie recipes the shortbread recipe is one of my favorites and one I love to bring out during the holidays when all diets are ignored for a little bit. This shortbread uses cake flour which makes it dissolve when it touches your tongue. It doesn’t matter how careful I am with the shortbread taking it out of the pan is difficult.  If you use a cake pan it falls apart when you take it out.  If you use a springform mold it is a little easier to slip your knife under the cookie and loosen it up, but no matter, it will still crumble here and there as you try to move it to the wire racks to cool.  That’s the very nature of shortbread – it is a melt in your mouth buttery goodness treat that is hard to resist.  Showcasing your homemade butter in homemade butter cookies – fantastic and easy.

Scottish Shortbread Cookie

Scottish Shortbread
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After making your own butter from cream, the next step is to make a buttery scottish shortbread cookie.
Recipe type: Buttery Shortbread Cookie
Cuisine: Dessert
Serves: 32
  • 1½ cups cake flour(not self-rising)
  • ½ cup sugar
  • ¼ tsp salt
  • 1½ cups butter (3 sticks) cut into pieces and softened
  1. Preheat oven to 325 F.
  2. In large bowl, with wire whisk, mix both flours, sugar, and salt.
  3. Knead butter into flour mixture is well blended and holds together.
  4. (Or, in food processor with knife blade attached, pulse dry ingredients to blend. Add butter and pulse until mixture resembles coarse crumbs.)
  5. Divide dough in half.
  6. With hand, pat evenly onto bottoms of two ungreased 8-inch round cake pans.
  7. With fork, prick dough all over to make attractive pattern.
  8. Bake until golden, about 40 minutes, rotating pans between upper and lower oven racks halfway through.
  9. Remove from oven; immediately run knife around sides of pans to loosen shortbread, then cut each shortbread round into 16 wedges.
  10. Cool completely in pans on wire racks.
  11. When cool, with small metal spatula, carefully remove cookies from pans.
  12. Store shortbread in an airtight container up to 5 days, or freeze up to 3 months.


Fresh Strawberry Pie – Perfect Mother’s Day Dessert

May 9, 2012 - Written by Diana

This year peak strawberry season and Mother’s day collide.  I found some strawberries at a farm market and made the Fresh Strawberry Pie from Pat Sinclair’s Baking Basics and Beyond.  The pie was fantastically delicious, though really, I just needed a spoon to eat the strawberries and sauce out of the pot.  In fact, I wanted to lick the drippings off the stove – if I didn’t worry about burning my tongue.  I brought it to my daughter’s college house for her friends (and us) to share.  We all loved it – it’s a bit messy, but ohhhhhh soooo good.  Enjoy!!

Crust – Pastry for a 9 inch single crust pie (included in the book)

Fresh Strawberry Pie - Perfect Mother's Day Dessert
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Fresh Strawberry Pie - delicious sweet strawberries in a sauce and pie shell.
Recipe type: Dessert
Serves: 8
  • 2 quarts (1.2 kg) strawberries
  • 1 cup (200g) sugar
  • 3 tablespoons (23g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • ¼ cup (59ml) water
  • ½ teaspoon (2.5ml) balsamic vinegar, if desired
  • Sweetened whipped cream
  1. Wash berries, remove stems, and slice. Place 2 cups(300 g) sliced berries in medium bowl and crushed using potato masher until juice is released. Reserve remaining sliced berries. Set aside several whole berries for garnish.
  2. Mix sugar and cornstarch together in small bowl. Stir into the berries and let stand about 15 minutes to draw out more juice. Place crushed berries, water, lemon juice and vinegar in medium saucepan. Cook over medium heat about 5 minutes, stirring constantly, until mixture comes to a boil and is thick and clear. Reduce heat and continue cooking 1 minute longer, stirring constantly. Cool to room temperature, stirring occasionally.
  3. Place remaining sliced berries in baked shell. Pour the sauce over them and stir a little. Refrigerator pie until sauce sets. Serve with whipped cream. Garnish with fresh strawberries.
The cook time includes the pie shell baking. If you don't have a potato masher you can use a fork for mashing. The thickened juices splatter and are very hot, so use a spoon with a long handle. Cooking after the sauce becomes clear is needed for a firm filling.


Baking Basics and Beyond was sent to me for review.

Whiskey and Molasses Cookies

December 11, 2011 - Written by Diana

Food Embrace presented a blogger cookie swap – The International Blogger Cookie Exchange 2011.  We swap cookie recipes and make the recipe of another blogger, adapting it to our tastes.  Let me tell you, I am not really a cookie baker.  I don’t mind making them, but it always seems as though I bake one day and by the next the plate is empty again, plus there’s that watching the oven thing.  Growing up I loved the white sugar cookies, with white flour and sugar icing.  I have grown to enjoy more flavor now.  This cookie with whiskey and molasses was well liked by my husband and I think those strong flavors make for a real guys cookie.  I can taste molasses, but my husband was tasting whiskey and he loved it.

I do like using local ingredients – so instead of Bourbon, I used OYO whiskey made by Middle West Spirits located in Columbus. When Middle West Spirits puts out the word they’re releasing some of the good stuff, if we are in need, my husband will call to reserve a couple of bottles and run over after work to pick it up.

My recipe came from Andrea the proprietor of  Food Embrace. These cookies are chewy, and dense and if you look at mine, not so pretty because I just dropped dollops down without thinking about making it pretty.  I’m a dollop kind of person so that works.  The dark color comes from the molasses and the spices. I love that there isn’t a lot of butter or oil and it uses unsweetened applesauce (I used my own home made, so it’s local also).  These are tasty cookies, and a great alternative to the usual holiday fare.


In a mixing bowl, combine:

In a separate bowl combine and whisk together :

  • 1 cup Whole Wheat Flour (You can use Whole Wheat Pastry or White Whole Wheat, whatever is handy)
  • 1 cup All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1  tsp Ground Cinnamon
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Allspice

Preheat oven to 350 and prepare two cookie sheets with silpat or parchment paper. On medium speed combine the ingredients in the mixing bowl.  Slowly add the dry ingredients until they are well incorporated.

Using a two teaspoons, drop dollops on to the cookie sheet.  Bake for 8 to 10 minutes.

A toothpick inserted will come out clean or with just a few crumbs on it.  Remove from oven and allow to cool.  Makes about 50 cookies.

I have to confess, I didn’t use a toothpick to test, and I only got about 24 cookies from the recipe.

Tip – use vegetable oil spray or wipe measuring cup with oil before pouring molasses in it.  The molasses will slide right out.


What are you favorite type of cookie for the holidays?

Wiggly Jello For Dessert

June 10, 2011 - Written by Diana

My College Girl made a nice two layer Jello Dessert for after last night’s dinner.  Green Lime on the bottom and Strawberry on top – and dollops of whipped cream.  It’s been so long since we’ve had jello, that this was a lot of fun.  Here’s a photo on the deck, isn’t it cool and delicious looking.  It’s the simple things that can give your day a lift, Wiggly Jello makes me smile.


Cinco De Mayo Dessert by Ingrid Hoffman

May 6, 2011 - Written by Diana

Ingrid Hoffman of Simply Delicioso has joined with Eagle brands to come up with some sweet springtime desserts. These can be used for Cinco De Mayo (today), Mother’s Day, or just a nice gathering. In this video, she is making Coffee Spanish Torrijas (which is similar to French Toast).


February 16, 2011 - Written by Diana

Blueberries are showing up in the stores right now.  They’re not local, but they are in season if you live in Chile. Blueberries are one of my favorite things to help get me through the winter in a healthy way.  If you don’t plan ahead and freeze those berries you picked in the summer, or even if you ran out, the fresh from Chile is in the stores.  Here’s a recipe to try out with your Chilean Blueberries.

Makes 9 – 2×2 inch squares.

Ingredients to make berry filling

For crust & crumble topping

Line a 9 inch square pan with parchment paper

Preheat oven to 350 degrees

For filling:

In a medium saucepan stir together all filling ingredients. Bring to a boil over medium high heat stirring often to reduce until mixture is thick and the berries breakdown, about 15 minutes. While filling is cooking make the crust.

For crust and crumble:

In a medium bowl mix together the first 6 ingredients. Add melted butter to blend well. Reserve 3/4 cup for topping. Transfer remaining mixture to baking pan. Press firmly in bottom to form a crust. Spoon filling in an even layer. Sprinkle with remaining topping. Bake for 30 to 35 minutes. Cool before cutting.

Nutrients per square: Calories 338, calories from fat100, fat 11gms, saturated fat7gms, cholesterol 27mg,sodium 72mg, dietary fiber 3gms, protein 4gms.

Chocolate Mousse with Berries – Quick Valentine’s Dessert

February 14, 2011 - Written by Diana

Here’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish.  I thought the glaze tasted like pudding, but it was thick and sweet.  I took that recipe and changed it into a mousse.    This dessert is pretty fast and easy to make.

The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify).  That’s really all it takes, pour the mousse  red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate.  This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband.  One for us tonight, and another for tomorrow (no kids, oh well).


Use a paper towel or cloth to drain and pat dry the tofu – blend it until smooth.  In a microwave, melt the semi-sweet chocolate for a minute, stir, place back in for another thirty seconds, stir.  Crumble in goat cheese, stir to make smooth, then place in microwave for another thirty seconds.

Pour chocolate mixture, in with the tofu, add the agave and vanilla and blend until smooth.  I used a magic bullet because it will do small amounts.  A blender would work, but may be too big for the job.

Place a couple of red raspberries on the bottom of 4 ramekins and slice one half of a strawberry for the bottom of the ramekin also.  Pour the mousse over top of the berries and place the second half  of the strawberry on top along with a red raspberry.  Cool in fridge.

Simple, Easy, Fast Delicious.

Nothing Says Christmas Like….StarWars Cookies?

December 24, 2010 - Written by Deb Ng

So Mr. Ng and I are browsing the cookie cutters at Williams Sonoma a couple of weeks ago, and what to my wandering eye should appear, but a box of Star Wars cookie cutters:

We have a standard set of holiday cookie cutters at home. You know, the usual Christmas trees, snowmen and bells and stuff. However, as a geek, this called to me. Plus The Boy is just winding down from a major (and I mean major) StarWars phase.

I’m not an impulsive girl and there’s no way I’d spend $20 for 4 cookie cutters, but these called for me. They even called to Mr. Ng whose wallet is sealed tighter than the Declaration of Independence. So, we left William Sonoma with a box of overpriced cookie cutters.

The Boy loved them and last Saturday we got down to business.

The cookie cutters have lots of nooks and crannies, but thankfully they have those press things on the back to make dough removal easier. However, we did find it easier to dust the cookie cutters with flour a bit. (They’re a bit of a pain to wash, though.)

Oh, wait. You should have a recipe in case you want to play the home game:

Deb’s Sugar Cookies:


  • 2 cups white sugar
  • 1 1/2 cups softened butter
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 5 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

The Nitty Gritty:

  1. In a large bowl, cream together butter and sugar . Beat in eggs and vanilla. Stir in the everything else. Chill for a couple of hours. (I usually leave it overnight which makes for a very impatient 8 year old).
  2. Preheat oven to 400. Roll out dough and cut with your favorite cookie cutters. Place about an inch apart on an ungreased cookie sheet
  3. Bake 6 to 8 minutes.
Now, where was I.

Oh yes, StarWars cookies….

So this recipe makes a lot of cookies and by the time we cut the second dozen The Boy was over it so I was on my own for the rest of the day.
Cut, the cookies looked like this:
And baked, they look like this:
Now, these taste well enough on their own, but we all know Christmas cookies must be decorated.
Warning: What you see here may be disturbing. I’m not an artist, I didn’t have the right colors, and well, I go outside the lines sometime. But The Boy and The Friend thinks they eat just fine:
And lest you think I have no Christmas spirit at all, I did make the other kind too:

My Grandmother’s Cream Cheese Pound Cake

December 24, 2010 - Written by Diana

Introducing another  Sister to Cookerati.  Desiree is the sister that’s right between Deb and me in pecking order.  She was trying out one of my grandmother’s recipes and shared it with us today.  I told her I’d like to give her a guest post on Cookerati since it’s a special recipe.  It was really perfect timing for me since  I am trying to sort out the contest results , going through all the entries, and also because I decided to wait until the very last minute to re-jam my Christmas gifts that didn’t jam properly earlier. Procrastination is not a good thing.  Thanks Desiree.

I made  a recipe that Grandma gave me. I will let you know how it tastes and post the recipe if it is good. It is neat to see her handwriting. The card is starting to yellow though.

The cake has a heavier consistency than you would expect. It was good. Jon and I liked it. Matt said it was OK but he likes my apple cake better.  (Note:  Matt is a pie person, so that makes sense.)

This is grandma’s recipe as written. She even gives the pan sizes.

Cream Cheese Pound Cake


Have butter& cheese at room temperature, blend well. Add remaining ingredients, mix well smooth and creamy. Spoon into greased loaf pan.  2 3/4 x 5 3/4 x 2 3/4.

I did not take the time to sift the flour. That may have made a difference. – Note from Diana: – I remember the pound cake being very dense, but tasty.