I did A Bad Thing. A Really Really Bad Thing. The kind of bad thing that’s pretty much the best ever, unless you’re trying to avoid sweets.
I did this thing like 3 months ago and am just now getting to blogging about it. It’s not as though I haven’t been doing anything cool since Miss Bean was born, but I haven’t figured out how to fit in blogging about it just yet. I only get little snippets of time to myself throughout the day, so it’s a multi-day process to write a post.
ANYWAY. Back to the ice cream. Remember last year when I made this Samoa-inspired ice cream? It’s pretty much the best ice cream of all time. Well, I made it even better by letting you eat it with your hands. These are mind-numbingly delicious. And not just because of the brain freeze. (more…)
I’m calling this “Samoa inspired ice cream” because I can’t tell you it tastes exactly like biting into a Samoa girl scout cookie. But all the elements are there and it tastes amazing.
I wasn’t necessarily going to do a post about this ice cream right away. I made the first batch about a month ago, and when my mom tasted it, she INSISTED that I blog about it right away because it’s just that good and because the first batch ran out.
I’m not going to lie to you. This recipe is not hard, but there are kind of a lot of steps. But these steps are easily broken up over a couple of days, or do what I did and take a Saturday at home and do a little bit throughout the day. Most of the work isn’t really hands-on, but you need a lot of time to cool the custard and bake some up some shortbread. But it’s so worth the time. This might be my new favorite ice cream of all time.
It’s Filipino Food Month over here, but in a few days it’s also St. Patrick’s Day. I decided to combine the two and make some Filipino food that’s green.
Puto is a Filipino steamed rice cake, although it can also be made with regular flour. (And before anyone gets all up in arms, I am aware that “puto” means something entirely different in Spanish. So if you and/or the people you’re serving are Spanish speakers, you might want to stick to “steamed rice cakes.”) I made these to be coconut pandan flavored, but they can also easily be made plain coconut, if you can’t get your hands on pandan extract. Bonus! These are gluten-free and vegan. I adapted the Puto Puti recipe found here.