Hey there, Jermaine Antonio here! Welcome to the first edition of “Souper Sunday”, where I’ll be sharing some of my favorite soup recipes every Sunday throughout September! To start, we’re diving into a cozy classic—Zuppa Toscana. 

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4-5 russet potatoes, thinly sliced
• 4 cups kale, chopped
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Brown the sausage in a large pot over medium heat, breaking it into small pieces as it cooks. Remove excess grease if necessary.
2. Add diced onions and minced garlic to the pot, sautéing until onions are soft and garlic is fragrant, about 5 minutes.
3. Pour in the chicken broth and bring to a simmer.
4. Add the thinly sliced potatoes and cook until tender, about 10-15 minutes.
5. Stir in chopped kale and cook until wilted, about 3-5 minutes.
6. Reduce heat to low, then stir in the heavy cream, allowing the soup to simmer for a few minutes to combine the flavors.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

Watch the Full Recipe Video Below!

Don’t forget, if you’re planning to buy or sell in the Greater Palm Springs area, I’m the key to making it happen!

Hey there, Jermaine Antonio here. For the final Ice Cream Sunday of the season, I’m putting my spin on the classic Birthday Cake Remix! This one’s a favorite during summer, especially for my partner, Joseph, who celebrates his birthday in July. It’s the perfect summer treat!

Ingredients:

• 1 cup Whole Milk
• 1 cup Granulated Sugar
• 2 cups Heavy Cream
• 1 Box Golden Cake Mix, Divided
• 1 tablespoon Vanilla Extract
• Golden Cake bite-sized pieces (from half of the cake mix)
• Rainbow Sprinkles
• Caramel Topping

Instructions:

1. Cook half of the cake mix according to the halved box instructions, then chill in the freezer.
2. Dissolve the sugar into the milk.
3. In a large bowl, add the cream and sift the remaining cake mix into it, whisking to combine.
4. Add the vanilla extract and sweetened milk to the cream mixture.
5. Whisk until fully combined and thickened.
6. Pour the base into your ice cream machine and churn according to the machine’s instructions.
7. 5-10 minutes before it’s finished churning, add the cake pieces and sprinkles.
8. While transferring the ice cream to its container, drizzle caramel topping over each layer.
9. Freeze for at least 2 hours.
10. Serve and enjoy!

Want to see how it’s done? Check out the video on my YouTube channel or watch it below!

Don’t forget, if you’re planning to buy or sell in the Greater Palm Springs area, I’m the key to making it all happen!

Hi there, Jermaine Antonio here! This week, we’re diving into a deliciously creamy Raspberry White Chocolate Ice Cream! This sweet treat blends the tangy taste of fresh raspberries with the richness of white chocolate, creating a perfect summer dessert.

Ingredients:

• 2 cups fresh raspberries
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips

Instructions:

1. Blend raspberries until smooth, then strain to remove seeds.
2. Heat milk, heavy cream, and sugar until hot but not boiling.
3. Whisk the raspberry puree, vanilla extract, and hot milk mixture together.
4. Cool completely, then churn in an ice cream maker.
5. Add white chocolate chips in the last 5 minutes of churning.
6. Freeze for at least 2 hours before serving.

This creamy creation is the perfect blend of fruitiness and sweetness, making it an ideal summer treat. Don’t miss out on this delightful dessert—watch the video below to see how it’s made!

Watch The Recipe Video:

Whether you’re buying or selling a home, I’m here to help you every step of the way. Contact me if you’re ready to make a move in the Greater Palm Springs area!

Ingredients:

Instructions:

Hey everyone, Jermaine Antonio here! If you’ve been to one of my open houses, you might already know about these cookies—they’re always a hit when my partner, Joseph (@josephpruiz), bakes them for our events. So for National Chocolate Chip Cookie Day, I thought I’d ask him to share the recipe with all of you! He said yes, so here it is:

National Chocolate Chip Cookie Day: Joseph’s Famous Recipe!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup softened butter
• 1 teaspoon salt
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 cups semi-sweet chocolate chips

Instructions:

1. Prepare Dry Ingredients: In a bowl, mix flour, baking soda, and salt.
2. Whip Butter: In a seperate bowl whip butter for 3-5 minutes on low speed.
3. Combine Sugars: Add granulated sugar to the butter and mix well. Then, add brown sugar and combine.
4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix.
5. Mix Dry and Wet Ingredients: Gradually add dry ingredients to the wet mixture, half at a time, until dough forms.
6. Add Chocolate Chips: Stir in the chocolate chips.
7. Chill Dough: Chill dough in the fridge overnight if possible. JOSEPH DOES NOT ALWAYS DO THIS!!!!!! 😂
8. Bake Cookies: Preheat oven to 350°F. Line or grease a baking tray, scoop dough onto tray, and bake for 10-14 minutes until golden brown.

This recipe makes 18-24 cookies depending on size. We’ve also frozen dough balls for future cookie monster attacks!

Watch Joseph’s video below or on his YouTube channel.

And if you want to try these amazing cookies, we may have some at our open house today!

Open House Details:

• Address: 53280 Avenida Rubio, La Quinta, CA 92253
• Price: $649,999
• Time: Sunday, August 4th, 12-2 PM

Click Here For More Property Details!!!

Hope to see you there!

Chocolate Chip Cookie Dough Ice Cream

Jermaine Antonio here, your Greater Palm Springs Realtor. Welcome to the first installment of Ice Cream Sundays! This August, we’re taking a sweet detour from last months Salad Sunday series & diving into the delightful world of homemade ice cream. To kick things off, we’re starting with a classic favorite: Chocolate Chip Cookie Dough Ice Cream.

Ingredients:

• 1 cup Whole Milk
• 1 cup Granulated Sugar
• 3 cups Heavy Cream
• 1 tablespoon Vanilla Extract
• (Safe to eat raw) Cookie Dough
• Milk Chocolate Bar
• Milk Chocolate Morsels

Instructions:

1. Dissolve the Sugar: In a medium bowl, dissolve the granulated sugar into the whole milk, stirring until completely combined.
2. Combine Milk and Cream: In a large mixing bowl, add your milk and sugar mixture to the heavy cream. Stir well to combine.
3. Add Vanilla Extract: Pour in the vanilla extract and whisk the mixture until it is slightly thickened and well blended.
4. Churn the Mixture: Pour your ice cream mixture into your ice cream machine. Follow the manufacturer’s instructions for churning.
5. Add Cookie Dough and Chocolate: About 5-10 minutes before the ice cream is finished churning, add your chunks of safe-to-eat cookie dough, milk chocolate bar pieces, and milk chocolate morsels. This will ensure they are well incorporated but still retain their delicious texture.
6. Freeze and Enjoy: Once the churning process is complete, transfer your ice cream to an airtight container and freeze until it reaches your desired consistency. Then, scoop, serve, and enjoy!

This Chocolate Chip Cookie Dough Ice Cream is a perfect way to cool down on a hot August day. The creamy base, combined with chunks of cookie dough and chocolate, is sure to be a hit with both kids and adults alike.

Stay tuned for more Ice Cream Sunday recipes this month. If you try making this at home, be sure to share your creations with me on Instagram by tagging @jermaine4ntonio and using the hashtag #JermaineAntonio.

Enjoy your sweet treat! You deserve it after all those salads!!!