HUZZAH!! ICE CREAM!!
That’s what typically goes through my head whenever ice cream is within a mile radius.
I concocted this coconut ice cream with candied ginger pieces with the intent to make ice cream floats using ginger beer. Have you guys had ginger beer? It’s amazing. I had it for the first time on my flight to Australia last year and it’s my new favorite carbonated drink. Ginger ale used to be my favorite, but now my taste buds find it too tame and lackluster in comparison. (Once you go ginger beer, you never go back, right?)
This summer I drive an ice cream truck. To say the least, I have an imaginatively long list of food-inspiration that begins and ends with, well, ice cream. But along the way there is a–forgive any loss of meaning that this overused term has struggled with–classic.
Can’t resist: presto, pesto!
I’m back from hiatus y’all! I know, I haven’t been consistent with posts, but now that I’m no longer in school (Class of 2013, woot woot!), I can hopefully make this blogging a regular thing again. I’ve missed it.
Tomorrow, I’m making a chocolate salted caramel nutella cake for my little sister’s birthday. I’ve never made a fancy cake before so I’m STOKED. Until then, I’ll just tease you guys with a recipe for salted caramel sauce that I’ll be using for the cake. It’s much easier than you think! Only a few ingredients, constant stirring, and you have sweet and salty deliciousness.
Excuse the iPhone photos, heh.