Sweet Dreamin’: Bailey’s “Crunk-Cake”

Bailey'sCake1

SWEET: Bailey’s “Crunk-Cake”
MAIN INGREDIENT: Bailey’s Irish Cream
GREAT FOR: Twenty-First Birthdays, Parties

Generally, a person’s twenty-first birthday (at least in the States) is chock full of booze, booze, and more booze. But there’s only so much wine, beer, and hard liquor that a single individual can ingest… at least as a beverage.

I mean, what’s more adult-like than walking into a liquor store (REAL I.D. in hand) and buying a handle of Bailey’s Irish Cream? Answer: buying Bailey’s to bake into a wicked indulgence, of course! Above all, the best part about this dessert (maybe even better …

Read More...

The Food Matters Project: Strawberry Sorbet

DSCN4370

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

Jennifer of Simple & Amazing chose this week’s recipe, Raspberry Cabernet Sorbet, likely because it is, in fact, simple and amazing. Bittman’s original recipe calls for only frozen raspberries, plain yogurt (or silken tofu), a few tablespoons of sugar and a bit of Cabernet. It offers possibilities galore for anyone who ever has any type …

Read More...

Five Ingredient Feast: Summer Parfaits

Fireworks

You know when you’re in a bind and can’t really bring that one dish you promised for the office potluck or your friend’s little get-together?

Well the day has come where I can now sympathize with others meeting this dreadful fate. It also doesn’t help that the theme is always a bit obscure – where creativity is a must, but deliciousness cannot be forgone. This time the theme was to indulge in ‘Merica with red, white, and blue foods or a plate chock full of something that yells U S of A.

Well, I always keep my fridge stocked with fruit and granola so I decided to try a little something healthy for my friends this time around.

Read More...

The Food Matters Project: Beet “Sandwiches”

rsz_img_4270

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters recipe was selected by Meg of My Wholefood Romance. This was the first recipe I’ve made from The Food Matters Cookbook, and I can’t wait to try more.

Before you plan to make these delightful Beet “Sandwiches” for lunch, I will warn you that these aren’t your typical sandwich. Rather …

Read More...

The Perfect Fourth of July Dessert

IMG_1947 2

I like holidays. A lot. Most people just have an extra bit of pep in their step and easiness in their voice. But me? Well, I get crazy. (But you already knew that.) So naturally, you would understand that I’m just a tad excited borderline beside myself with enthusiasm about spending the Fourth of July in the heart of the nation itself.

Red, white, and blue everything. Firecracker popsicles. Barbecues in the name of independence. Star-spangled nail polish. The national anthem…and plenty of pop dance anthems too. Fireworks? Fireworks! Uncle Sam costumes. And of course, AMURRICA!

You know— just the …

Read More...

The Food Matters Project: Cucumber Cantaloupe Tea Sandwiches

DSCN4175

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

Nowadays, in the U.S. at least, we still drink tea, but we don’t really have tea. Without tea as its own event of sorts so disappears the tea sandwich. This week’s recipe was chosen by Aura of Dinner with Aura who, along with Bittman, reminds us that sandwiches do not have to be gigantic meaty affairs and can …

Read More...

Taiwanese-Style Shaved Ice

Taiwanese-Style Shaved Ice

I wasn’t a big fan of shaved ice until I tried the Taiwanese version. Far different from American or Italian styles made with simple syrup, Taiwanese shaved ice consists of flavored shaved ice topped with chopped fruit, ice cream, lots of sweetened condensed milk, and any other goodies you can think of for toppings. The key ingredient is the sweetened condensed milk, which takes Taiwanese-style shaved ice to a whole new level in my opinion. It’s almost in a class of its own, rivaling ice cream or fro-yo for its mouthfeel.

I was introduced to Taiwanese shaved ice …

Read More...

Beyond the Cone: Best Ways to Eat Ice Cream

Last week in Washington, DC the temperature peaked at 100 degrees. While that number is high enough as it is, the real temperature was probably closer to 105, considering the stickiness and unpleasantry provided by humidity.

When the sweat on my forehead makes it unbearable to sit outdoors for more than a few minutes and my feet begin to swell up while running errands on my internship, my mind thinks of only one thing: ice cream. I come to crave a crunchy cone with less than perfect packed scoops doused in sprinkles so that when the ice cream begins to …

Read More...

Impulse Buy of the Week: Raw Honey with Comb

raw honey

Impulse Buy: Raw Honey with Comb
Store: Whole Foods
Aisle: Baking
Cost: $6.99

We tend to forget where honey really comes from. The same could be said for a lot of our foods, but honey is particularly deceiving. When packaged in a squeeze bottle, it’s comparable to mayonnaise, ketchup or any other man-made convenience condiments. The amber liquid seems so clear and pure. Did this really come from an insect?

I found this honey by accident, and I was immediately intrigued by the fact that it looked like a science experiment:

I’m not usually a honey …

Read More...

Look Ma, No Oven! Fizzy Frozen Raspberry Peach Float

DSCN3928 - Copy

Drinking glass condensation comes a-runnin’ when it sees that Fizzy Frozen Raspberry Peach Float is in town for the summer, and ever since I invented it three days ago, so do I! What we have here is not so much an invention as a template for soda floats besides the root beer and vanilla variety. Sorbet is a concentrated, dairy-free blast of fruit flavor, while recently frozen pieces of fresh fruit add some texture and additional coldness to the sweet and refreshing concept of a float.

One of my favorite combos is represented here in the Fizzy Frozen Raspberry Peach …

Read More...