Making Whipped Cream

Wednesday June 04, 2014 comments   

So the other day I saw on Instagram this parfait in a jar and was very, “Yes I have to do this.”

There’s an alfredo pasta dish I make weekly now that requires heavy whipping cream so basically I always have heavy whipping cream available now so I figured I could just make whipped cream since I had none on hand.

Remember I’m lazy and completely new at cooking. So I half-assed this recipe and it still turned out great. I feel like whipped cream is more simple than it’s made out to be. So many recipes act as if you need a $300 standing mixer and a lot of time but honestly I made mine within maybe 3 minutes using a hand whisk and small metal pot. Now I want to make it all the time with different flavors!

Whipped Cream


1 metal hand whisk
1 metal cooking pot
½ cup heavy whipping cream (cold)
1 Tbsp of sugar
1 tsp vanilla extract

*½ cup makes about 1 cup of whipped cream.


Mix everything into the cooking pot or a bowl. Mix with the whisk using quick but long folding motions. I tilt the pan a bit to the side so that I’m whipping in a oval shape rather than circular stirring motion.

Keep at it until the liquid thickens and creates peaks. You can see how “stiff the peaks” are by pulling the whisk up out of the mixture and seeing how the cream falls. Keep mixing until you have the consistency you want. You can keep it smooth and creamy or whip it until it’s fluffy and thick like Cool Whip.

You can chill the bowl and whisk a few minutes beforehand which helps create fluffier cream faster. Using a metal bowl, adding sugar in during mixing, and using an electric mixer are all steps that ensure a better outcome, however, having to do everything “just so” is such a cooking turn off for me especially if it’s not true. You can half ass it and still come up with a quick delicious addition for desserts or fruits.

I also made a Lavender Tea Latte flavor of cream using one of this instant latte mixes from Maxim. Turned out fantastic!

For a more in-depth recipe this whipped cream recipe from Martha Stewart is great.


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Easy Vegetable Soup

Saturday May 31, 2014 comments   

I was asked to share the vegetable soup recipe I make. It’s a recipe from my grandmother that uses ground beef (or turkey,) corn, carrots, etc. I particularly like eating this soup cold (gazpacho style.)

vegetable soup recipe

Easy Vegetable Soup [serves 8]


1 lb ground beef (or turkey)
1 cup chopped onion
1 cup sliced celery
1/4 cup uncooked rice
2 (~16oz) cans stewed tomato
1 cup sliced carrots
1 can mexicorn
1 (~15oz) can kidney beans
1 cup frozen green beans
1 clove garlic minced
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon basil flakes
1/8 teaspoon pepper
6 beef bouillon cubes
3 1/2 cups of water


Cook ground beef, onion, and garlic in a dutch over or heavy pot on stove top until browned. Drain fat.

Add remaining ingredients except green beans. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes.

Add green beans and continue simmering 10 more minutes or until beans are tender.


I like to use ground turkey which means there’s no fat to drain after browning the meat.

For the minced garlic I use garlic paste. They list on the back how much will equal 1 clove.

You can use any rice! I’ve only ever had short grain brown rice and it turns out great. I’ve even added extra because I love rice.

Mexicorn might be a bit difficult to find. There’s only 1 brand here that sells it but it’s in every grocery story. You can use a regular can of corn if you can’t find it.

Stewed tomatoes caution – many brands add seasoning to their stewed tomatoes. I make sure to get a can of unseasoned.

I add 4 cups of water because my pot is a bit wide and you want to cover all the vegetables. When I do this I add 1 extra beef bouillon cube.

I like to add fresh parsley leaves and celery stalk leaves. I don’t alter the recipe to account for these additions.

Feel free to ask me any questions. I didn’t know how to brown meat until my mid-20’s so I won’t judge lol!


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