Ice cream is not a seasonal food but it tastes especially good during the summer, doesn’t it? Eaten in a cool air conditioned room, of course.
Cheesecake ice cream is actually one of my favorite flavors (the graham crackers are a necessity) so I was very excited to make this recipe. While traditional ice cream bases require the technique of tempering egg yolks in heated cream, in this recipe the egg is baked in the liquid cheesecake thus no risk of scrambled eggs in your ice cream.
If you have an ice cream machine, it comes together in a pinch! Unfortunately, I don’t have space in my New York apartment for one so I maximized on my visit home and used my mom’s… it was a mutually beneficial exchange. My mom is actually quite the ice cream fiend– a lean mean Häagen-Dazs eating machine. One time I found a photo of her in the late 80’s smiling proudly, showcasing a delicious Häagen-Dazs cone in one hand. And a baby (me) dangling in her other hand. The fact that the ice cream took priority only makes me proud to be her daughter.
These confetti cookies are a cause for celebration… say for a wedding, birthday, graduation, or perhaps the BIRTH OF THE NEW PRINCE OF CAMBRIDGE!
I admit, I have been completely overcome with royal baby fever. I know I know, all babies are precious and unique and AHHH Kate Middleton just gave birth and looks beautiful! Her hair! Her wedges! Polka dots! Am I obsessed? No no… AHHH royal baby’s first princely duties are a-DOR-able!
Sometimes savory is better than sweet. And since it’s been a bit of a sweets overload on this site, this was a great palette cleanser.
These bagel bombs are little pockets of dough filled with bacon-scallion cream cheese and sprinkled with an everything bagel mix of sesame, poppy seeds, onions, and garlic. I cannot express to you how delicious they are! You will want to harbor them all to yourself.
You didn’t think I let those carrot layer cake scraps go to waste, did you??
Whew! Good, that’s what I thought. Honestly, if you’ve already made the carrot layer cake, there’s no excuse not to make these. But if you haven’t gone through the trouble of making a rather complicated 3-layer carrot cake you should STILL make these. They’re easier to make than the actual cake, and dare I say… I think I liked them better.
I have been slacking in the blogging, I know… it’s been for valid reasons if that makes it any better (it doesn’t). All great excuses: the Met Gala (!!!), moving office spaces, and being the maid of honor at my friend Rebecca’s wedding. But my priorities are back in order now and the Momofuku Milk Bar Exams are back on! Which is great because this recipe is a true showstopper.
I have to admit something… this is not my first time making these cookies. It’s actually my third.
The first two times were ‘test runs’ aka I was craving them too badly to bother documenting them. They are that good. Some may say they’re addictive, but I swear I can totally stop at ANY TIME… I just like to keep some extra cookie dough in my freezer for emergencies only I promise. If you find yourself baking a batch to share/blog, and then needing to do this another two, three times that’s completely normal. And once I get off this sugar high next week, I will totally explain to you why.
Banana pudding, Bananas Foster, banana bread… Southerners really do have a knack for turning anything remotely healthy into a decadent treat. You could put this banana cream pie at the top of that list. I’m not sure if it’s purely Southern, but it’s pretty darn delicious.
This was my first attempt at making and eating banana cream pie. When it comes to pies, I generally stick to either pecan pie or ones with berries. Again, this cookbook is proving to be a godsend for my culinary ignorance. My tastebuds are forever indebted.
A traditional banana cream pie usually has a buttery pie dough or a graham cracker crust but I really liked the chocolate crumb crust here. It was not too sweet and provided a deep flavor that went so perfectly with the bananas. Plus you get to give a little oh-it’s-no-big-deal shrug when people ask… “you made the cookie crumbs for the crust too?”
While I’m not a coffee drinker, I do love the smell and taste of coffee… the caffeine just gives me too much of the jitters. When coffee is incorporated into a dessert, however, I am always game. Coffee ice cream, tiramisu, my favorite chocolate cake even has coffee in the batter. This Momofuku Milk Bar recipe bridges that gap between coffee drink and coffee dessert. It’s just such a desperate people pleaser that I had to show it some buzz-love.
Momofuku Milk Bar’s Cereal Milk™ White Ruskie is a twist on The Dude’s favorite drink, the White Russian. It incorporates an ice cream base made from Momofuku Milk Bar’s own concoction, cereal milk, and spikes it with vodka and Kahlua… this one’s for not for the kiddies, folks. Although I have to say that my first experience drinking alcohol was with an accidentally spiked piña colada at the age of 9, and I turned out just fine.