A healthy alternative for those who love eating lead-based paint. An unhealthy alternative for vegetables and other health-related food items due to the fact that they’re cookies.
The method is simple: alternate piping thick films of dyed icing onto the center of a sugar cookie until the colors create a marbled rainbow effect and spill over the sides.
Here’s the cookie tutorial!:
For the icing:
3 cups powdered sugar
6 tsp milk
6 tsp light corn syrup
1 tsp vanilla extract
Food dye (I used the 3 primary colors)
1. Whisk together the milk and powdered sugar, then add the corn syrup and vanilla.
2. Divide the icing into 3 portions and dye each with your colors of choice.
Alternate piping thick films of dyed icing onto the center of a sugar cookie until the colors create a marbled rainbow effect and spill over the sides. Use cooled, flat sugar cookies for the best results.
If, on any given day, I was posed the question of what my favorite thing(s) is/are, my answer would probably consist of a brief list, and would definitely include both coffee and ice cream (also dogs when they sigh really loud and peeling plastic off a new thing). So when I first heard someone mention the Italian coffee/ice cream-based drink dessert infamously known as an affogato, I said “why would you eat an avocado at this hour?” then someone said, “not an avocado, an affogato” then I said “oh.” It was a life changing moment!
This is my take on a classic affogato (cold ice cream + a shot of hot espresso), but instead of using a scoop of classic vanilla, I encourage you to try this flavor instead! It’s fresh, it’s edgy, it tastes nothing like avocado, and it gives you that dog sigh sentiment that only coffee AND ice cream lovers understand.
Make the Ice Cream:
3 large egg yolks
2 cups heavy cream
1 cup whole milk
3/4 cup cocoa powder
1/2 tbsp. sea salt (one of the most important ingredients not present in the ingredient picture my bad)
1/4 cup maple syrup (Grade B is best)
+ one shot of espresso or strong coffee
In a medium sized sauce pan, whisk together the egg yolks and sugar until pale yellow. Whisk in the salt, then the milk, and heat at medium-low, stirring constantly until the mixture is thick enough to coat a wooden spoon.
Remove from heat and whisk in the maple syrup and cocoa powder (make sure there are no cocoa lumps before refrigerating!)
Transfer the ice cream base to a (preferably metal) bowl, cover with plastic and place in the fridge for at least two hours, or until cold.
Once the mixture is chilled, stir in the heavy cream and churn in an ice cream maker, then transfer to an airtight container and freeze until firm.
When the ice cream is firm, scoop into glasses or bowls and serve with a shot of espresso or strong coffee. Pour the coffee over the ice cream and eat/drink with a spoon 🙂
(Also referred to as “please end my suffering” bars and “I cried harder eating these than I did watching Bridge to Terabithia” bars.)
Whenever I’m on Pinterest, like the white mom I am, I see beautiful things. There’s always photos of promising recipes and DIY ideas, and I always pin stuff hoping one day I’ll get around to recreating all the mouthwatering projects I come across. This morning, since it actually is, in fact, a rainy day, I decided to turn the tables a bit and not let gloomy day laziness get the best of me:)
Whilst scrolling through the food tag on my pinterest, (still not positive how the site works in general btw), I was reminded of a pin I pinned a phile pack. (That sounded so much funnier in my head I’m so sorry..) There was a recipe for “carmelitas” with a short description, “Chocolate and caramel sandwiched in an oatmeal cookie crust. No mixer needed!” Almost immediately, with only 12 words to guide me, I knew exactly what had to be done.
Make them as soon as you can. You will cry yourself to sleep, trust me.
Make the Carmelitas
1 cup rolled oats
1/2 tsp. cinnamon
1/4 cup brown sugar
1 1/2 stick butter
1/4 cup flour
1/2 tsp. baking powder
1 cup heavy cream
1 cup white sugar
Preheat oven to 350 and grease an 8×8 glass pan.
In a small saucepan, heat white sugar and 5 tablespoons of water and swirl over medium heat until golden. Add 1/2 stick of butter and heavy cream, stir until smooth. Whisk in flour and baking powder, then set aside.
Melt butter until brown in another saucepan, then remove from heat and stir in brown sugar. Add rolled oats and stir until combined. Press the mixture into the pan in an even layer, then bake for 10 minutes.
Pour caramel into oat crust and add a layer of chocolate chips. Sprinkle more oats on top, then bake until golden for about 15 minutes. Let sit for a few hours before cutting into squares!