Creamy ice cream sweetened with maple syrup and topped of with candied bacon bits.. It's not cold for ice cream, is it? The weather around here has been up and down. bit warm for fall, but, right around 70-75 degrees. But, then, today, it's about 50 degrees and it feels like it's about 20 below.
We got our first storm of the season over the weekend, and while everyone else was probably huddled under a blanket with a mug of hot chocolate, I was in the kitchen churning ice cream. To be fair, I did make soup later that afternoon, but pink peppermint stick ice cream was definitely the winner of the day!
So yeah. I'm finally making something that actually goes with the season. Believe it or not, this is not a bowl of soup. Aren't you proud? Stupid question. How could you not be proud of this dripping, chocolatey, peanut buttery pile of Reese's bliss?
If you've been reading for a while, you've heard me profess my love for ice cream on many occasions. It is, without a doubt, my favorite dessert. I love making it almost as much as I love eating it, and this summer has had no shortage of homemade ice cream at our house.
Every Thursday my grandpa spends the afternoon with my parents. I think my grandma has some kind of appointment or errands she runs during that time, and since my grandpa doesn't drive anymore, she will drop him off at my parents' to spend some time with them every week.
Step 1 Fill 4 small serving glasses with 2-3 scoops of low-fat ice-cream or gelato. Top the ice-cream with a shot (30ml) of hot espresso coffee and serve. For a real lift, add an extra shot of chocolate or coffee-flavoured liqueur. Affogato is a clever way to serve an after-dinner coffee with a light and easy dessert.
I've wanted to buy a set of popsicle molds for probably the better part of the last year. I had these visions in my head of all the awesome popsicle creations that I was missing out on. Yet despite my desperation for some molds I was too cheap to buy a set for myself.
1. Whisk together first 4 ingredients and 1 1/3 cups sugar in a medium saucepan. Cook over medium-low heat, whisking often, 10 to 12 minutes or until mixture just begins to boil. Pour mixture into a medium-size metal bowl. Fill a large bowl halfway with ice water.
I grew up in a mint-loving family. When I was a cookie-selling Brownie, I could always count on my relatives to purchase dozens of boxes of Thin Mints. My mother and my aunts adored Grasshoppers. My father thought the best thing about the Easter lamb was the mint jelly.
Brazil is not a kind of place that you can see people drinking lots of teas. It's, actually, a coffee country and is really hot sometimes. But I love tea! So, even on summer, I'm always trying new recipes with tea. This one is for the hot times when everybody is looking for something really refreshing.