Whipped Cream
Ingredients:
500ml carton of whipping cream
1tsp of vanilla extract
1 tsp of coconut extract
2 tsp of sugar
Directions:
Cool
your cream
Start
with cream straight from the fridge: The colder it is, the easier and faster
it’ll be to whip. Pour the cream into your bowl.
**Tip:
One cup of whipping cream makes about two cups of whipped cream.
Use
a whisk to begin whipping the cream
Using
a whisk, begin whipping with wide strokes, which will get more air into the
cream and help fluff it up it faster. Switch directions every so often.
Add
sugar
When
the cream starts to thicken, just before soft peaks form, add sugar and
continue to whip. A good rule of thumb is 2 tablespoons of sugar for every cup
of cream; adjust the sweetness to your own taste.
Continue
whipping and watch for soft peaks
Continue beating
the mixture until soft peaks form. You can whip until the cream makes stiffer
peaks if desired, but be careful: You don’t want to turn the mixture to butter.
Gluten Free Coconut Waffles for 2
Ingredients:
Ingredients:
2/3 cup gluten-free flour (trader joe’s gluten free flour)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk, plus some
2/3 eggs
1 1/3 tablespoons butter, melted and cooled
Directions:
Combine the dry ingredients.
Mix together the 1 1/2 cups milk and eggs; stir in the butter.
Stir the wet ingredients into the dry ingredients.
Add additional milk until you get a batter a little thicker than
pancake batter.
Spread a ladleful or so of batter onto the waffle iron and bake
until the waffle is done, usually 3 to 5 minutes, depending on your iron.
Serve immediately.
Freeze leftovers in a plastic baggie with a sheet of wax paper
in between each waffle if you make more then 2.
