I have been a sucker for scones ever since my Auntie S. made a batch of blueberry scones when I was in elementary school. I begged her to share her recipe with me, and I even invented my own little technique for stuffing blueberries in the middle of the scones. It was my solution for the messy, purple, staining mess that came with mixing blueberries into the dough. I don’t do that anymore (although my mom says she liked it that way), but I do still love to make cream scones!
One of my favorite little restaurants in college served up a rich and creamy pasta dish called The Godfather’s Favorite. It was also my favorite. And probably lots of other people’s favorites. Perhaps it will be one of your favorites, too! I’m posting this recipe here at the request of, coincidentally, my goddaughter’s mom! Ooh. I just thought of a really clever name for my version of this recipe. Heh heh. I bet you’ve guessed it already…
Since I rarely make the trek back up to my alma mater, I had to figure out how to make this myself. Thanks to the Internet, I was able to experiment a bit and put together something really, really close. Warning: this dish is not healthy. Make it when you’re going to have a bunch of younguns over who are not yet concerned about their cholesterol, carb, or fat intake. Pair it with a side salad to make yourself feel a little better about it. But do make it. It’s creamy, tasty, and deeeeelicious!
My Auntie K has been a major supporter of my sweet tooth since I was young, and has been spoiling me with baking supplies from Williams Sonoma since I was a kid. I attribute much of my love of baking to her, and think of her fondly whenever I use my stand mixer, melamine mixing bowls, ice cream containers, and most recently, a second ice cream maker attachment!
Yes, this means I think of her a lot. Thank you, Auntie K!
She also cooks like a boss. Seriously, what more could you ask for in an aunt?? I always look forward to meals at her home, because not only do I get to spend time with my family, but I know there will always be something tasty and delicious served up.
A few years ago, she made this amazing mango pudding. My husband went crazy for it, so I had to ask for the recipe. Happily, she’s the kind of lady who says things like, “Absolutely, recipes are meant to be shared and enjoyed!” So when friend after friend kept asking me for this recipe, I was happy to oblige.
Yes, this title deserves an exclamation point! Here in the Bay Area today, it is a sweltering 93º… and it’s supposed to get even hotter tomorrow! Nothing says delicious, freshly churned, refreshing, homemade ICE CREAM!!!! better than this recipe! David has come through for me again!
First of all, strawberry season is HERE. Chances are, you’ve been lured in by the intoxicating fragrance of those bright red berries more than once at the market. And, when their ruby-red hues are this lovely, one pint simply will not do:
You know what I’m talking about. You know you’ve come home with a flat of 3 or 6 pints before. You rinse them off and devour the first juicy basket, and then sit there wondering, Howwwww am I gonna finish the rest of these strawberries before they go bad?
Am I right?
Sure, freezing them and using them for smoothies is a good backup plan, but that kind of defeats the joy of fresh-from-the-market strawberries. No, when Rachel brought three baskets of ripe and juicy strawberries to our home last week, I knew they were destined for bigger things. I was actually secretly hoping we wouldn’t finish the strawberries, tempting as they were, because I was already plotting to transform them into something glorious and new: strawberry sour cream ice cream.
Every time I serve this, my friends exclaim, “WOW! It tastes like real strawberries!!” Even Rachel said it, and she’s the one who brought the strawberries over. I’m not sure why they’re so surprised, because I’ve already told them it’s strawberry ice cream. Maybe it’s because they are used to the store-bought version with artificial flavors and too much sugar. Or maybe it’s because, with this perfect balance of sour cream and sugar, strawberries somehow taste more strawberry-like, with their summer-ripe sweetness bursting from the spoon onto your palate.
Whatever it is, this recipe is a serious winner. Not only does it taste like summer in your mouth, but it is also one of the easiest ice cream recipes ever: no eggs, no cooking! Just blend and churn! If that doesn’t make you throw that ice cream canister straight into the freezer, I don’t know what will.
If you don’t have an ice cream maker, this pre-summer season might just be the time to pick one up
At the end of each churning, I normally try to scrape most of my ice cream off the paddle and into my ice cream tubs for freezing… but not with this one. Instead, I find myself leaving copious amounts hanging off the paddle for the pleasure of immediate licking! It’s one of those ice creams that tastes great frozen, but possibly even better fresh off the churn, so have your (chilled) bowls and spoons ready!
I LOVE 85C’s sea salt iced coffee. There’s something about the creamy frothiness and the tiniest hint of salt that really makes my taste buds happy. It’s especially refreshing on a hot summer day. I had my first taste in Irvine, and it was always one of the must-haves whenever we went down for a visit. I was so excited when another milk tea shop opened up closer to home, offering Snowfall Iced Coffee, which is a very similar drink. At nearly $5 a cup, though, this wasn’t something I was willing to pay for regularly. I carefully watched them make it and of course went home and tried to recreate it. I think I came pretty close! If you enjoy your iced coffee creamy and sweet with a hint of something different, give this recipe a try and tell me what you think!
I have always loved quiches, and I don’t know what took me so long to make one. I guess I frequently see my pie and tart pans as vehicles for dessert, so quiches didn’t really come to mind until more recently, when we had a lovely brunch with the girls. One of the ladies brought a quiche, and I was enamored. After that, it still took me a while to re-remember that I wanted to make a quiche, but a frozen bag of kale from Trader Joe’s did the trick. Isn’t kale supposed to be a superfood? I had never cooked with it, but I had a kale salad once at Whole Foods that I wasn’t too crazy about. Well, nothing can taste too bad if it’s buried under a pile of cheese, cream, bacon, and eggs, right? Then again, there’s probably no food healthy enough to make up for all that junk too… but hey, this is no health blog. It’s goodeats. Consume at your own risk!
Two Christmases ago, my mother in law gave us a huge tin of Starbucks Hot Cocoa Mix
My favorite kind of truffle is simply a chilled ganache dipped in chocolate, so naturally I would enjoy a version of this as a chunky mix-in for ice cream! David Lebovitz has this great recipe that includes some alcohol and corn syrup, which helps keep them soft and pliable for scooping in ice cream. I like to drop these into his Earl Grey Tea ice cream, and imagine they would be good paired with other ice cream flavors such as coffee, vanilla bean, or anything else that goes well with chocolate!
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