Back from college and cooking already!

I just got back from college on Wednesday and I'm already rolling back into the groove that is home. I do a few chores, sleep in, watch TV, go run errands. One of the things I missed most while at school, however, was a full working kitchen and the ability to cook anything, at any time, just me. To fully take advantage of that, I made 2 yummy desserts today with the intention of making more with my amazing sister tomorrow. I didn't make these with her since she just got back from school about 30 minutes ago.

First I made [am making] Mango Lime Gelato. I decided to try something new, and this really is. I've been to Italy and eatten some amazing hand-made, family recipe following gelato, but in the US it's either been machine made and sweet. We'll shall see how my attempts are... The recipe itself isn't too hard, at least. Here it is:

1 cup Caster (superfine) sugar
2-3 large ripe mangoes, chopped
1/4 cup lime juice
1 tsp grated lime zest

1. Put the sugar and 2 cups of water in a saucepan and stir over medium heat until the sugar disolves. Then bring it to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and cool to room temperature

2. Put the mangoes in a blender or food processor (I used a food processor) with a metal blade and whizz until its pureed.  Add the cooled sugar syrup and lime. Whizz until blended (approx. 30 seconds). Pour intoa shallow metal tin (I used a round cake pan) and stir in lime zest.

3. Freeze the mixture for about 1.5-2 hours, until almost frozen.

4. Whizz again in the blender or processor (again I used the processor) to break up the ice crystals then return to the tin until it's completely frozen.

5. Use a metal spoon to scoop the Gelato into glasses or bowls and serve

This recipe serves about 4-6, though it depends on serving size. Also, if you don't have superfine sugar, don't worry. Superfine sugar, or candy sugar, is just a finer sugar than regular granulated sugar and is used in desserts because it dissolves faster and more evenly. Just take regular granulated sugar and put it in a food processor for about 30 seconds. This will break it up and give you superfine sugar without a ton of extra hassle.

Also, the life hack about using a pants hanger (the one with the clips) to hang a recipe book? It totally works! My recipe book was clean, out of the way, and never slipped. While probably not the best idea if you need to flip pages, it worked like a charm for me!

The second food I made was a Chocolate Chip cookie in a mug. I know, you've seen a thousand recipes and links before. You may have even tried one and been disappointed, but you won't today!

Recipe Here

The recipe found above was yummy, just be careful not to over cook it. 45 seconds was more than enough for me. I added some marshmellow to mine (a half handful or so) for a nice December treat and it was indeed a treat. Just so you know, it really won't look cooked on top but have it anyways. If you cook it longer, the bottom will get dry. Add a dollop of vanilla ice cream and you are all set. 

Buona Mangia! 

(Good Eats for anyone who doesn't know any Italian)