I know I’ve been really busy lately and have neglected the “food” section of this food blog. Shame on me. Don’t worry, I will get cooking again soon. I promise. Just once we finish unpacking from that trip we took last week… 🙂
I mean, I HAVE BEEN MAKING STUFF. Honest! I even made A Periodic Table’s tsoureki last weekend – see? Learn from my mistake – Don’t mash the ends of the braid together until you’re ABSOLUTELY 100% SURE THAT YOU’RE NOT MAKING A ROUND LOAF.
It is also helpful to make sure that you roll out your ropes to a length that you know will fit on your sheet pan, so that you don’t have to turn your regular loaf into a round loaf because it’s too big for your sheet pan… Not that I learned that from experience or anything…
Though it’s not as beautiful as hers, I’m sure it tasted every bit as good. And it definitely made some killer french toast. I mean, it tasted really good, not that it went on a murder spree or anything.
In other super extremely important food news – TRADER JOE’S HAS PUMPKIN KRINGLE!!! So RUN DON’T WALK (or – even better – drive (safely)!) to your nearest Trader Joe’s and GET IT BEFORE IT’S ALL GONE BECAUSE IT’S FLIPPIN’ DELICIOUS! So much so that I even had to use ALL CAPS to express my excitement. Just do it.
Apparently maple water is a thing and now I’m super intrigued and need to find it.
And so is Kale Soda, which I fully intend to locate at our local hippie grocer.
Oreo released their Pumpkin Spice flavor yesterday and for the first time ever my usual grocer actually had the new Oreos on release day! Clearly it was a sign that I had to buy them, even though I was fairly confident that they would probably taste like perfume. You know, for science.
And, the verdict? Surprisingly not terrible. Although the cookies definitely smell like a pumpkin-scented candle they do not taste like potpourri. They actually taste kinda… good. They have a decent amount of pumpkin-spice flavor that really pairs well with the vanilla cookies. I think the cookies actually mute the flavor of the filling ever so slightly to prevent it from being overwhelming. I was pleasantly surprised.
In case you, like me, end up in various random debates about things like the difference between apple juice and cider, turns out there really isn’t one (depending on where you come from). So just agree to disagree and move on with your lives, OK? It’s better for everyone. 🙂
This New Mexico dairy farm became my hero when it fired all of its workers when it found out they were abusing its animals.
Krispy Kreme has Ghostbusters donuts for the month of October because, well, Ghostbusters is awesome.
If you’re a fan of Arrested Development, you’ll probably love a few of these Lucille Bluth quotes…
And now, since you’ve been so patient with me… a (kind of) recipe.
There is one huge issue I have with these alleged “ice cream sandwiches” – mainly that they aren’t actually sandwiches. They are cookies with ice cream in between them.
If you made a roast beef sandwich with cookies on the outside I am certain that people would tell you that it was NOT a sandwich, yet somehow if you put ice cream in between the cookies it’s totally OK.
This, on the other hand, is a real ice cream sandwich. Using a sweet “bread” (well, cake baked into a bread shape, which is way more sandwich-y than a cookie). Although, I suspect that a sweet brioche or challah would do just fine in this application.
- 1 loaf loaf cake or quick bread, even challah or brioche would work!
- 1 to 2 pints ice cream (depending on how much you want to spread as filling), softened
- Slice pound cake into desired number of slices (thinner slices = more sandwiches!)
- Spread softened ice cream onto one slice of your loaf and top with other slice. Quickly wrap in plastic wrap and place in freezer.
Oh, and here is a video of a helper puppy because my bestie sent it to me and it’s amazing. Enjoy!