It’s not quite the end of summer. It’s just the end of August. In fact, in Seattle, summer is considered to extend into September. Our summer starts a bit late (usually after July 4) and then is still going 2 months later. This ice cream is super easy to make since there are no eggs to temper, yet it still remains soft. I am not positive if the golden syrup is necessary for that. I am tempted to try it with all granulated sugar and not partial syrup, but I also don’t want to mess with a good thing. It is a really dark color because I used black cocoa (bought from King Arthur Flour). If you don’t have it, or just don’t feel like paying for it (it’s a bit expensive), you could also use a high-quality cocoa powder that is Dutch-processed. I say high-quality just because if you are going to go to the effort to make ice cream, you may as well use nice ingredients. And for chocolate ice cream, don’t you want the chocolate to be gooooood?
This was a recipe I had to make. I had all of the ingredients…I did end up buying some extra chicken to make a larger batch for leftovers, and I needed a lime, but that was minor. I love recipes where I can just use my pantry. Don’t you?
Two months post my birthday, I am sharing with you my birthday cake for this year. I hadn’t planned to make anything necessarily, but I happened to have buttermilk and cream that needed to get used, so this was a good recipe for it. Plus, it was something I had been wanting to make. I was able to make it in a few stages, which helped since the Fudgelet and I were both super sick and naps weren’t happening. He actually helped me make it. I asked if he wanted to “help Mommy bake” and he stopped playing with his cars, pointed where we keep his stool and said “over there” (for me to move the stool over where I was working). I figured he would like to help since there was some whisking involved (his favorite part).
I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.
It has been WAY too long since I did one of these posts. Almost 3 months! Ouch. I kept thinking I had some on the schedule, but apparently not. I’ve also been trying to keep up with all of the new recipes I’ve been making, but still falling behind on that, too. I just can’t get ahead, and I guess that’s okay. At least I have managed to keep blogging for over 2 years post baby. That makes me proud.
This wasn’t the perfect breakfast skillet, but I can let you know what YOU should do to make a better skillet dish, so I am sharing it with you today. Happy Tuesday! Unless you’re reading this on some other day. And then…Happy Day That Isn’t Tuesday!
After finally getting savory soufflés the way I wanted them, I needed to master a chocolate soufflé. I was always so worried by them, and thought they would be very complicated. When I came across a recipe from America’s Test Kitchen, I was turned off by all of the steps. Surprisingly, Mr. Chocolate himself was the one with a recipe that was simple and something I could make ahead. Perfect!