One of my favorite past times is to eat potato chips while watching a movie. Seems like a simple idea but it gets complicated really quickly. It always requires for me to inevitably turn up the volume up REALLY loudly because the crunchy sound from the potato chips interrupts the movie (I can’t hear!) and then I have to rewind and re-watch some parts.
This is sort of a better idea, combining dessert with snack time, resulting in an ice cream sandwich that is chocolate-y, crunchy, caramel-y and overall super awesome. The one downfall? Ice cream sandwiches get melty and messy; life is full of challenges!
For this post I teamed up with Kettle Brand Chips (my all-time favorite is the Sea Salt & Vinegar) to bring you this fun, summer-filled recipe. The cookies are soft and chewy; the perfect cookie for ice cream sandwiches. If the cookies are crunchy or hard the ice cream will spill out the sides—not ideal!
Crushed potato chips are folded into the batter, chocolate is melted on top and then more pulverized potato chips are sprinkled on top of the chocolate, almost like how you would do with sea salt.
I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.
That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.
So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!
Have you ever met anyone who doesn’t like doughnuts? Well, if you have, those people are called monsters and I wouldn’t get too close to them.
It’s some sort of weird doughnut week or National Doughnut Day. Whatever. I barely pay attention to days like that (except this time I did) because doughnuts are great for any day, not just one day out of a whole year, duh!
Despite my attitude, here I am participating, drinking the Kool-Aid, following the rules. But only because this day coincided which my craving to create a chocolate-y cake doughnut that felt dense, very rich, decadent and unlike most baked doughnuts. This baked doughnut is legit AF. I’m in love with it. If I was a lunatic, I would eat like five in a row but I can’t because I try to be a reasonable person in my life but sometimes i fail. I ate three. And Billy ate like three, too.
Today is June 1st, which means nothing at all except that time is moving so very quickly that it’s gonna be Christmas in like a half a minute.
In other less depressing news, there are a few big things happening this week. Number uno: it’s doughnut week or something like that (I haven’t Googled it). Number dos: it’s Negroni week. I love both and if someone can figure out how I can have a doughnut and a Negroni and how they’d taste good together, LEMME KNO.
Have you eaten nougat before? It’s kind of like taffy or divinity or maybe I’d even describe it like a stronger, firmer marshmallow.
It’s firmer than a marshmallow but still soft and chewy. This particular nougat is spiked with strawberry flavor and pistachio. The strawberry flavor is added by pulsing freeze-dried strawberries into a powder and adding it to the egg whites just when you add the boiling sugar. It’s melts into the candy, infusing it with a strong strawberry flavor. YUM.
Last week I spent a few days in New Mexico (whole re-cap coming soon!) and one of the best things I ate during my trip were sopapillas. Have you had a sopapilla before? There are different iterations; before last week, the only version I have had were South American and Tex-Mex versions, but the puffy ones you see pictured are vastly different.
The New Mexican-style sopapilla is almost like a cross between a South American sopapilla and a Native American fry bread. Think of them like that. They’re soft and fluffy and puffy. You’re supposed to dust them with lots of powdered sugar, pinch off a corner and drizzle honey inside them. They leave you licking your fingers with a bunch of powdered sugar all over your face but you won’t care, trust me.
A few holiday seasons ago, my friend Cassie gave me a jar of Chinese mustard. I put it literally on everything for months: scrambled eggs, breakfast sandwiches, pretzels, grilled cheese. You name it, I smothered it on all the things.
I’ve always been a lover of making condiments, but after her gift, it made me love the homemade iterations even more. So, with that good memory in mind, that’s what we’re doing today.
Today I share with you the fourth part of my series with Wolf and their initiative to #reclaimthekitchen. Reclaiming your kitchen can mean cooking simple meals, setting aside time to cook more often, and taking the time to cook with friends and family and in this case, for them. This includes things that are fuss-free and result in big payoffs. To see other recipes, check out the Wolf’s Reclaim the Kitchen website.
This recipe is as easy as can be. It may not seem like that in the beginning–the milk mixture does weird things, like go from white to light brown to dark, dark brown. It also foams up a bit–so be sure to use a big enough pot so it doesn’t boil over. But in the end, you’ll be met with a thick, jammy (in texture), caramel-y, milky-tasting treat. I can’t describe it exactly but I will say I LOVE it on all sorts of things. I put it on ice cream, which I think is the most obvious choice, but there’s also a slice of toast, in coffee (yes, says the coffee snob) or even on a warm, fluffy biscuit.
You want to know what a really bad idea sounds like? Of course you do! It sounds like this:
Be home all alone with your really friendly, non-protective corgi and then binge-watch The Jinx. You know, that documentary about the rich murderer who dismembered his neighbor, along with a few other people. I’m not sure you can exist in the world and NOT know about this series. The news of him being arrested is everywhere. But even with him in jail, watching that show all by yourself, in a creaky old apartment is a recipe for a very terrified Adrianna. NO BUENO.
You want to know what a really good idea sounds like? Yes you do! This pot de creme. Girl. It’s good.
There’s no winter equivalent to the term “dog days of summer,” is there? I feel like whatever that would be, we’re in it. It’s sort of a waiting game, it feels like, for flowers to bloom and other produce besides turnips and beets to show up.
And yes, I know I live in Los Angeles, a place where winter never really arrives, but I feel like, we too, are sort of in a bit of a slump. February is slumpy, man!
Cute key limes are here to the rescue and they come in form of this pie, which you should eat a lot of. Pie cures all sorts of things, including but not limited to, the winter blues.
I used to get the winter blues when I lived in North Carolina. For weeks it would be dark and gloomy and my skin would get soooo chapped and dry because of the weather. A doctor once told me I should go to a tanning bed because it would help my mood. I thought it was insane so I went, which is strange because I’m already brown, but it actually helped
This coconut key lime pie is like the equivalent of sitting in the sun. It will give you images of beaches and blue and green oceans and palm trees.
I’ve actually ventured down to Key West, Floria many times. I have a bit of a fondness for it. It’s not a fancy place at all but it’s one of the only places in the country where you can see the sunrise and sunset in the same place.
Right now, at this very moment, I’m really into the art of relaxation. When I think of proper relaxation, I think of George from Seinfeld (and all of the other people who followed him) eating a candy bar with a knife and fork. I have no idea why but eating something that you should eat with your hands with a knife and fork feels like pure luxury to me! George was a man who knew how to live right.
I tried to eat this cracker and cheese and curd situation with a knife and fork and sort of failed but the attempt was ridiculous and absurd but soooo enjoyable. Today I teamed up with The Laughing Cow® to bring you a reinvention on an old classic: the cheese, cracker and jam combo.
Who was your favorite Sesame Street character? Go on…I’ll wait.
I feel like this says a lot about you. Bert & Ernie fan? You probably appreciate good friendship. You like a Bonnie to your Clyde.
Oscar the Grouch your favorite? You’re probably a half glass empty kind of person and you like it that way. That’s ok, you’re safe here. I actually love negative people.
Big bird? You’re probably an annoyingly positive person. I’m more like Big Bird, I guess. I annoy myself daily.
My favorite was Cookie Monster. I’m not kidding. I actually have my old Cookie Monster stuffed animal, that’s stained and gross, which I have had since birth sitting in my current closet. I could never throw it away, though it should probably go to the dry-cleaners.
It should be no surprise that I loooove cookies. Love. One of my favorite chocolate chip cookie recipes I’ve ever created has no butter in it. That is a very, very bold statement, but it’s absolutely true. I’m very enthusiastic about these cookies!
A few months ago I had the pleasure to create and write a bunch of recipes for LouAna Coconut Oil. While I would definitely say I was a coconut oil fan before taking on this job, I was an even bigger fan after.
But let’s get back to these cookies because they’re important. The recipe begins like most cookie recipe start: by creaming together the fat (in this case coconut oil) with brown sugar and white sugar. I added a bit of rolled oats because I love the texture they add to cookies. And dark chocolate chunks make these cookies feel lil’ more grown-up.
I can honestly say that these don’t taste like you’re making the right choice, but you are.
Just promise me you will eat them with a side of milk. Whether it’s cow’s milk, almond or some other hippie milk I haven’t heard of, then that’s fine too.
For this chocolate chip cookie recipe and more, hop on over to here.