Tuesday, March 29, 2011

Ginger Love

Growing up a few of my friends and I had a tradition of making decorating gingerbread houses every holiday season.  This wasn't because I loved gingerbread, I think it was more about a fun activity with friends, creativity, and of course an excuse to eat lots of frosting.

Eek, hopefully they won't mind me posting this ;)

Ginger cookies were never really quite my thing either.  But my grown up palate (for which I am entirely grateful) somehow got turned onto ginger (fresh and crystallized), and before I knew it I was addicted to Trader Joe's Ginger Cats.  The last time I bought them I immediately turned the container into crumbs so I would have a chance to bake with them instead of eating them ;)

Looking at my recent blog posts, you may have noticed the prominence of crystallized ginger in my Ginger Magic Bars, Crystallized Ginger Brownies and White Chocolate Wasabi Truffles...  all posted in the matter of a week!   I thought it was about time to tell you what has inspired all of these creations- a new find at Whole Foods, Australian Crystallized Ginger Chunks.

Distinct from the crystallized ginger I have bought in the past, it doesn't come completely caked in huge sugar crystals.  Instead, good-sized chunks of ginger are subtly sweet and delicious all in their own right.  They aren't as fibrous, either, and soft enough to easily cut them into a dice for incorporation into baked goods.  The only catch is that it's more expensive, but in my opinion the lower sugar and taste are worth it!

Have you ever tried Australian Crystallized Ginger, or have a favorite brand/type of ginger?

Friday, March 25, 2011

Wasabi Truffles

**Edited to add:  This is my official entry into Stage 4 of the Marx Foods Ridiculously Delicious Challenge.  While I fell in love with both of the desserts I created, the fresh wasabi really shined in these truffles!!**

As part of the Marx Foods Ridiculously Delicious Challenge, I created these white chocolate wasabi truffles.  In contrast to the complexity of the Asian Sundae, these truffles are much simpler and allow the wasabi to take center stage.

One taster commented that she could see these in a bowl on her coffee table (or maybe she just wanted to take the rest home!).  Another had this to say...
"The chocolate smoothes out the wasabi, and the crystallized ginger in the middle makes it almost a 2-part flavor wave...depending on how much filling to outer layer you get in your bite you'll either get wasabi finished with the cooling flavor of ginger, or the sweet of ginger with a little wasabi punch at the finish.  Good stuff."

White Chocolate Wasabi Truffles
Recipe by Shannon
Yield:  ~24small truffles

Having burned white chocolate before, I adopted Nicole's technique for melting the chocolate, and found it to work well.  White chocolate is a bit trickier to work with (at least in an apartment as warm as mine), but I washed my hands every once in awhile and didn't worry too much.  There's a second chill after forming and rolling the truffles, and all was good by then.

2T heavy cream
4oz good quality white chocolate (I used Callebut, which I got a chunk of at my WF)
2t freshly grated daruma wasabi
crystallized ginger
powdered sugar (2-4T)
matcha powder, optional

Chop white chocolate and add to a small (microwavable) bowl.  Heat cream (stove or microwave, your choice) until it begins to come to a boil.  Pour over white chocolate and stir with a fork or small whisk until the chocolate has melted and become smooth.  If you need, microwave 5-10sec at a time, stir and repeat until mixture is completely smooth.  Add wasabi and mix until well combined.  Cover and refrigerate a few hours or overnight.

Chop crystallized ginger to a dice, or chunks just under 1cm large.  Add some powdered sugar and a little bit of matcha (if using) to a plate or small bowl.  Using a spoon or your hands, shape a small amount of chocolate into a ball around a chunk of crystallized ginger (maybe start with a dime-size amount?).  Drop into powdered sugar and repeat.  After you've made a few truffles, toss them around in the powdered sugar to coat.  Remove any excess and transfer them to a container or parchment paper.  Repeat until you've used all of your chocolate mixture, then chill until firm.

So, awesome readers, which is more ridiculously delicious-- my Asian Sundae or White Chocolate Wasabi truffles??

Thursday, March 24, 2011

Asian Sundae

There were a few skeptics in the bunch when I mentioned my wasabi ice cream.  Throw in the other asian condiments I intended to include (ginger, soy sauce and sesame seeds), and my capability of creating a delicious dessert was given a wary eye.

I was beyond excited when people began trying it and enjoying it.  I'll let them speak for themselves...

"I thought the Asian sundae was a really unique combination of some more traditional Asian ingredients that really complimented each other in flavor. ...  The additional of not only wasabi but also coconut to the ice cream really gives it an interesting flavor, and assures that the wasabi doesn't overpower the ice cream.  I'm generally not a big coconut fan (nor really a wasabi fan), but this flavor combo was amazing...and don't even get me started on the black sesame brittle...SO GOOD I can (and did) eat it on its own!!!"
"The Asian Sundae was awesome! I liked the contrast of flavors -- the sweetness of the brownie with the saltiness of the sesame brittle and the bite of the ginger and soy."
"This is in extraordinary dessert!  Some daring combinations with perfect results. Every bite is a new surprise. I complemented the chef by licking my plate.  Mmmmm.  Delicious!!"
"Visually one immediately expects something very sweet, but there's a nice flavor contrast that is both surprising and delightful.  The use of ginger complemented the wasabi flavors, while the chocolate soy-sauce mixture added something unique and creative."

Have I convinced you to try it yet?  Good, get in the kitchen ;)

Wasabi Ice Cream
Recipe by Shannon

1 can lite coconut milk
1T arrowroot
1/4c evaporated cane juice (or granulated sugar)
1T freshly grated daruma wasabi (more or less to taste, I used a heaping 1T)

Reserve a few tablespoons of coconut milk and pour the rest into a medium saucepan.  Add sugar to the saucepan and heat over medium heat just until the mixture comes to a boil.  Add arrowroot to reserved coconut milk and whisk until smooth.  Remove from heat, stir in reserved coconut milk/arrowroot and wasabi.  Cool mixture completely, then churn according to manufacturer's directions.

Crystallized Ginger Brownies

Add 1/2c (for an 8"pan) to 1c (for a 9x13"pan) chopped crystallized ginger to your favorite recipe for fudgy brownies.  I don't have a favorite recipe, but I used this one as I was out of cocoa powder.  It might be my go-to from now on, especially when I'm out of cocoa powder (thanks for the heads up Janetha)!

Chocolate Soy Sauce
adapted from Smitten Kitchen
Yield ~1c

No, you don't taste the soy sauce, but it gives it adds another layer of flavor and makes you go "hmmm"!

2oz unsweetened chocolate, roughly chopped
1 1/2T butter (or Earth Balance)
1/3c water
3T evaporated cane juice (or granulated sugar)
3T light corn syrup
1 1/2T soy sauce

Follow Deb's instructions, stirring in the soy sauce after the chocolate sauce is removed from the heat (like the rum would be in her recipe).

Black Sesame Brittle
slightly adapted from Smitten Kitchen

1c evaporated cane juice (or granulated sugar)
1/4c + 2T water
2oz (1/2 stick) butter
2T light corn syrup
1/4t baking soda
1t coarse sea salt
3/4c black sesame seeds

Follow Deb's instructions for the brittle.  Yes, Deb is awesome.  I haven't made any sort of sugar confection yet, and this seemed pretty fool-proof :)

Complex, but a well composed plate (if I do say so myself) and absolutely delicious.  It could be on a restaurant menu, no?  :)   I think I have been watching too much Top Chef!

Tuesday, March 22, 2011

Ridiculous IV

For the final round of Marx Foods Ridiculously Delicious Challenge, we were shipped another secret ingredient.  Inside the box?

I had no idea what this was upon first inspection!

Fresh daruma wasabi?!?!

Peel, then grate!

Hmm.  I have to go sweet...  it is a ridiculous challenge, after all ;)  My first thought was something with cream cheese, but that quickly morphed into a wasabi ice cream that my head was pairing with other asian condiments-- ginger, soy sauce and sesame seeds.

Asian Sundae

Voila!  An Asian Sundae!  Or, a Crystallized Ginger Brownie with Wasabi (Coconut Milk) Ice Cream, Chocolate Soy Sauce and Black Sesame Seed Brittle.  Done and done.

But what about that other idea in the back of your head?  What if the wasabi ice cream isn't creative enough?  Why yes, I suppose I should see how a White Chocolate Wasabi Truffle turns out, perhaps with a crystallized ginger center?

White Chocolate Wasabi Truffles

Oh my.  Both desserts were amazing.  What do I do now?  A taste test in lab revealed it wasn't just me, everyone seemed to be having a hard time picking which was their favorite.

Given the name of the challenge, I suggest instead of choosing one or the other, that you pair the truffles with the sundae ;)

Ridiculously Delicious.

I'm so excited about the ways these turned out I had to share!!  Recipes and reviews to follow soon, but first a huge shout out to Marx Foods for inspiring such amazing creations :)

Monday, March 21, 2011

Sw Potato Ice Cream

Another entry for the Sweet Potato Recipe Contest, this one falls under the Sugar-Free category.  Roasted sweet potatoes taste like candy, so I knew they could probably work for a sugar-free dessert easily enough.  After toying with the idea of a panna cotta, I found myself making ice cream again ;)

Sweet Potato Ice Cream (no sugar added)
Recipe by Shannon

Feel free to adjust the sweetness to your own tastes.  I made mine with 1/4c dates, and it was subtly sweet, but went well with the sauteed pears.  Increase the amount if you like, especially if you want to enjoy the ice cream on its own.

1 can lite coconut milk
1T arrowroot
1/4c-1/2c pitted Medjool dates, finely chopped
1/2c roasted sweet potato puree*  (I used a heaping 1/2c)
1 cinnamon stick (or use some ground cinnamon)
1/4t freshly grated nutmeg
dash salt
1t vanilla extract
sauteed pears**, for serving

Reserve a few tablespoons of coconut milk.  In your blender or food processor, add roasted sweet potato, dates, and coconut milk.  Puree a few minutes, until everything is well blended and dates are evenly distributed.  Pour mixture into a medium saucepan, then add cinnamon stick, nutmeg and salt.  Turn to medium heat and slowly heat the mixture just until it starts to boil.

Remove pan from the heat.  Add arrowroot to reserved coconut and whisk until smooth, then add to the sweet potato/coconut milk mixture.  Add vanilla extract and stir until mixture is well combined.  Cool mixture completely, then churn according to manufacuterer's directions.  Serve with sauteed pears, if desired.

* I roast my sweet potatoes in a 350deg oven, wrapped in foil, for ~1hr or until a fork easily pierces the potato.  The the flesh of the sweet potatoes, and any juice released while baking, goes into the blender/food processor to make extra smooth!

** I sauteed 1 small pear in a 1/2T butter over medium-low heat until they started looking caramelized, ~15min or so.

I swear those are pears and not mushrooms :)

Sunday, March 20, 2011

Ginger Magic

Ever since I first tasted TJ's ginger cats, I knew I wanted to use them in a spin on everyone's favorite Seven Layers.  I finally got around to it, and absolutely loved this variation!!

Ginger Magic Bars
Recipe by Shannon
Yield:  1 9"pan...  makes how ever many you want to cut ;)

4T butter, melted
3/4c TJ's ginger cat crumbs (or other ginger spice cookie)
3/4c dried cranberries
1/2c finely chopped crystallized ginger
3/4c white chocolate chips/chunks
1/2 can (fat free) sweetened condensed milk
1/2c unsweetened coconut

Preheat oven to 350deg.

Pour melted butter into an 8 or 9" sq pan, then sprinkle on cookie crumbs and pat around until evenly distributed.  Top with dried cranberries, ginger and white chocolate.  Drizzle sweetened condensed milk over bars, then add coconut.

Bake for 18-25min, until edges starting to brown a bit and sweetened condensed milk is a little bubbly.

Do yourself a favor and make these soon :)

Wednesday, March 16, 2011

Sw Potato Burrito

Sweet potatoes rank pretty high on my list of foods I wouldn't want to live without.  So when I heard about the Bloggers Recipe Contest hosted by the North Carolina Sweet Potato Commission, I knew I wanted to try and come up with a recipe or two to submit.

Image Source

Must have been fate, as Janetha blogged about an amazing breakfast burrito she had in Chicago.  Sweet potatoes and black beans are not an uncommon pairing for me, but throwing avocado in the mix?  I had to try it!  And wow.  I'm in love.  The flavors melded harmoniously, and this will definitely become a regular on the rotation given how easy it is to throw together :)

ok, so maybe I stuffed a little too much in
PS- You don't have to take it just from me!  My friend Alyssa was able to join me for a burrito, and she raved about it as well, "I absolutely loved the combination of the sweet potatoes, eggs, guacamole, beans and spices. To die for!"

Sweet Potato Black Bean Burritos
Serves 3-4

2 lg sweet potatoes
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
cumin, to taste (I used ~1/2t)
3 eggs + 3 egg whites
splash  of milk (dairy or non-dairy, cream or even yogurt would work)
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10")
salsa (I used TJ's tomatillo & roasted yellow chili salsa, but you could make your own)
goat cheese (queso fresco would also be good)

Preheat oven to 350deg.  Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil.  Place on a cookie sheet and roast for ~1hr, until they're soft and easily pricked with a fork.  Set aside and let cool, then cut into a rough dice.  Transfer to a bowl and mash with a little salt and freshly ground pepper.

**Roasting the sweet potatoes can be done ahead of time, simply refrigerate until use and bring the potatoes to room temp (or warm) before assembling the burritos.

Place black beans into a bowl, season with cumin, a tad bit of salt (or a little more if you're using no salt added beans) and some freshly ground black pepper.  Roughly mash with a fork, or puree in a food processor if you'd like.

Preheat a large skillet over medium low heat.  Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper.  Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set (unless you like them dry, in which case keep going until they are to your liking).  Turn off the heat.

To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30sec if you need to get them a little more pliable.  On each burrito, place ~3-4T black bean mash, ~1/3c roasted sweet potatoes, 1/4 of the eggs and 2-3T guacamole.  Wrap up (if you can!), then top with salsa and goat cheese.  I served mine with fruit salad!

It's not too late to enter the contest, entries are accepted until March 21st!

Sunday, March 13, 2011

Ridiculous III

Thanks to all of your votes, I made it to the next round of the Marx Foods Ridiculously Delicious Challenge!!  The next task?  Remake one of the 15 advancing entries using different ingredients than the two from your first entry.  Ok, that's probably a little confusing...  but really you're just here to see what I came up with, right?

I chose to recreate Joanne's chicken and waffles, or rather her Fried Tepin Chile Chicken and Waffles with Juniper-Pomegranate Maple Syrup.    I've never had chicken and waffles before, and I'm not a huge fan of fried chicken...  but I ran with it and created a dish that featured dill pollenSzechuan peppercorns and Juniper Berries.

juniper berries

My chicken:  Juniper Berry Poached Salmon.  After deciding to play with dill pollen, salmon was my choice for the protein in this dish.  I thought about adding a seed/spice crust to mimic the crispy chicken, but decided there was already enough going on.

Szechuan peppercorns

My waffles:  Szechuan Potato Waffles.  A perfect partner to dill and salmon, mashed potatoes, brightened with notes of Szechuan peppercorns take center stage in these waffles.

dill pollen

My syrup: Lemon-Dill Sauce.   A hummus-based sauce inspired by Cara's Latke Benny, this sauce was absolutely delicious!

Szechuan Potato Waffles w/Juniper Poached Salmon and Lemon-Dill Sauce

While it looks like alot of components, it wasn't too complicated and you could definitely use shortcuts (store bough hummus, pre-cooked salmon, etc).  The mashed potatoes and hummus can definitely be prepared  ahead of time.  For dinner I started by making the waffles, as they could be kept warm in the oven after the salmon was done.  The poached salmon came next, closer to serving time as I didn't want it to overcook (although I still overcooked it).  The sauce came while I was waiting for the salmon, it was easy to throw together!

To serve, top waffles with salmon and smother in the lemon-dill sauce :)

Szechuan Potato Waffles
Recipe by Shannon
Yield 5 waffles, but it will depend on your waffle iron

3/4c white whole wheat flour
1 1/2t baking powder
1/2t baking soda
1/8t kosher salt
1/2t Szechuan peppercorns, ground
1 egg, separated
1/2c mashed potatoes*
1T neutral flavored oil
1/2c milk (nondairy is fine)
1/3c 2% greek yogurt

Preheat your waffle iron.

Combine dry ingredients (flour through pepper) in a medium bowl.

In a separate small bowl, combine egg yolk (reserve the white!), mashed potatoes, oil, milk and yogurt.  Whisk until the potatoes have broken up and are well combined.  Add to dry ingredients and mix until just combined.

Whisk egg white to firm peaks, and carefully fold into waffle batter.  Be careful not to overmix and deflate the batter, it's ok if there are some small white streaks left.  Cook waffles according to manufacturer's directions (I spray mine with cooking spray and add a heaping 1/4c batter for each waffle).  Keep warm in a single layer on a cookie sheet in the oven until ready to serve.

Juniper Berry Poached Salmon
method from RecipeGirl
 Serves 2

2 3-4oz wild alaskan salmon fillets (or more)
salt and freshly ground pepper
3c stock (chicken, vegetable, or water or some white wine if you prefer)
2t juniper berries, crushed

Preheat oven to 350deg.

In an ovenproof saute pan (12"), add stock and juniper berries and heat over medium heat until it just reaches a simmer.  Meanwhile, season salmon with salt and freshly ground pepper.  Once liquid has come to a simmer, add the salmon and place the pan in the oven.

Poach the salmon until the flesh is opaque, but medium rare, ~10-12min (might be a little longer if your fillet is particularly thick).  Remove from the oven and set aside until you're ready to serve.  If your fillets came with the skin on, it's easy to peel off once the fish is cooked- just be careful if it's still hot ;)

Lemon Dill Sauce
adapted from Cara's Cravings
enough for ~3 waffles/salmon

1/2c lemon hummus (store-bought or homemade**)
2t dijon mustard
1/4c water
1/2-3/4t dill pollen

Add ingredients to a blender and puree until well mixed and smooth.  Alternatively, just whisk well until combined.

*Mashed Potatoes
Recipe by Shannon

1 lg potato
1T butter
salt and freshly ground pepper
milk (I probably used 1/4-1/2c)

Dice potato into equal sized pieces and place in a medium pot.  Cover with cold water and place over medium high heat.  Cook until potatoes are tender when pierced with a fork.  Drain cooked potatoes and return to the pot.  Add butter, salt and pepper, and enough milk so the potatoes aren't dry.  I was aiming for the consistency of mashed sweet potatoes or butternut squash.  Can be made ahead and refrigerated until preparing the waffles.

**Lemon Hummus
Recipe by Shannon

1 can chickpeas, rinsed and drained
1 lemon, zest and juice
salt (I actually used a bit of ginger salt)
freshly ground (Szechuan) pepper
2T tahini
1 garlic clove, minced
extra virgin olive oil (maybe 1/4-1/2c)

Combine all ingredients except oil in a food processor and mix until well combined.  Drizzle in olive oil until mixture comes together (you may need to scrape the bowl a bit), then keep running until it reaches your desired consistency.  Can be made ahead.

I wasn't sure it would work, but everything turned out fantastic!  Those potato waffles and lemon-dill sauce might find themselves in other dishes soon, too.  *Fingers crossed* this helps me advance to the next round!  Thank you for all of your support, you are awesome :)

The other dish I thought about recreating (my second choice) was Big Apple Nosh's Spicey Cherry Truffles, I could see the chocolate-tart cherry-Szechuan peppercorn combo extending to many delicious desserts...  brownies anyone?

Thursday, March 10, 2011

Meyer Time

So after sharing my lemon bars with a few friends, I was told that I should go ahead and share the recipe ;)  They are good, just not quite like a traditional 'lemon bar', so we're going to go ahead and call them Meyer Lemon Applesauce Bars...  k?   These were made with my last meyer lemon (for now), and I'm missing them already!

Meyer Lemon Applesauce Bars (Vegan)
adapted from Another One Bites the Crust

For the crust:
1/4c sugar
1/4c toasted hazelnuts, chopped fine or ground
3/4c white whole wheat flour
1T cornstarch
3T applesauce
2-3T Earth Balance, melted (or butter)

For the filling:
3/4c applesauce
zest of 1 meyer lemon
1/2c meyer lemon juice
1/2c agave nectar
2t vanilla extract
1/2t baking powder
1/8t salt
3T flour (use white if you're concerned with color)

I followed Nicole's directions exactly, so head over to her site to check them out!  Oh, and definitely store leftovers in the fridge!

For a more authentic version, maybe these would do the trick?

Are you a fan of lemon bars?  I wasn't actually as a kid, but meyer lemons have me running to the store :)  More importantly, have you tried meyer lemons yet???

Monday, March 7, 2011

Win Some, Lose Some

It's been a bit of a crazy weekend over here.  Nice weather, a very short run (my first since October!!), a sweaty trainer ride, some time in the kitchen...  and to top it all off, learned that I would be coming into some peanut butter and eggs :)

Spicy PB Ice Cream w/Cinnamon Shortbread

A huge thank you to the Peanut Butter Boy, Bran Appetit, Healthy Living in the Real World and Baking and Boys for organizing the 10th PBE: Things are Heating Up!  And thanks to Kitchen Play and the AEB for hosting the Better Breakfast w/Eggs contest!

Potato Pancakes w/Spinach, Smoked Salmon & a Poached Egg

Too bad they can't all be winners ;)   I've had a bunch of photos sitting in a folder on my desktop, but can't quite get myself to post the recipes as they didn't really wow me.

There was the pumpkin black bean soup, where my adaptations just didn't turn out as delicious as the original...

There was the Butternut Parsnip Pasta Bake with a goat cheese sauce (a play on this recipe), only I was too late to realize that the goat cheese I had used was moldy...

And the Meyer Lemon Bars that I played around with (a merging of these two recipes), which were good but needed a bit more lemon punch for me...

Ah well, at least there are some pretty pictures!  You'll just have to come back for something else delicious...  and based on my dinner tonight, you won't have to wait long :)

Thursday, March 3, 2011

Olive Oil Granola

Thank you to everyone who voted for me!!  If you haven't yet, there's still time!  Head  over to Marx Foods and vote for my Blueberry Cherry Crisp with Grains of Paradise Ice Cream! until the end of the day Friday!  You're the best :)

If you haven't already figured it out, I'm a huge fan of the salty-sweet combo.  Falling under this category is the olive-oil granola Alicia sent me, the sweetness from the maple syrup is balanced by a bit of kosher salt... it was gone alarmingly fast!  I knew I'd be making it again (and again), but I tried to make it a tad bit healthier to account for how quickly I consumed it.  Alone, on yogurt, with milk... you get the idea.

The result was just as tasty as the original.  I should note that this granola (as I prepared it) doesn't have many clumps/clusters.  There seem to be several thoughts on how to achieve this, but I thought I'd see if anyone has a tried and true method?  Is it in the ingredients or technique?  Chime in!

Olive Oil Granola
adapted from Alicia & the NY Times
Yield ~7c

I adored the pecans in this granola, but feel free to play around and find your favorite combination.  Also, add any dried fruits you like after granola has cooled.

4-5c rolled oats
1 1/4c nuts (I went with a mix of salted pecans and almonds)
1/2c pumpkin seeds
1t kosher salt
3/4t ground cinnamon
1/2t freshly ground cardamom
1/2c grade B maple syrup
1/2c extra virgin olive oil

Preheat oven to 300deg.

Combine dry ingredients (oats through cardamom) in a large bowl and mix well.  Add maple syrup and oil stir until well combined, all the oats should be nicely coated.

Pour granola onto foil-lined cookie sheet (you may need two) and bake for 40-50min, stirring every 10min.  Granola with be toasty and golden when it's done.  Let cool and then store in an airtight container.  Tightly sealed ;)

Do you have a favorite granola recipe?

Tuesday, March 1, 2011

Voting Time!

It's been a bit crazy over here this past week... I posted on a Friday, Saturday and Monday!    Oh wait, is it only me that thought that was strange?  That's ok, I was a little thrown off with traveling and contest deadlines...   So perhaps to ease some stress you want to do me a favor?  Pretty please with sugar on top?  And a cherry?  Maybe sprinkles are your thing?  I could do that!  Ooh, how about salted caramel sauce?

All you have to do is click over to Marx Foods and vote for my Blueberry Cherry Crisp with Grains of Paradise Ice Cream!  See, that was easy, wasn't it?  Thanks a bunch!  I'm sad that the crisp is all gone...  as are my blueberries from last summer.

At least I still have some potato pancakes left from my awesome breakfast--yes they reheat well!  Just pop them in the oven and they'll be warm and crisp in no time :)

I'd be amiss not to mention my spicy peanut butter ice cream too, just in case you missed it!  Balanced out with some cinnamon shortbread, this would make for an excellent end to a curry or thai meal.

Thanks everyone, you're the best ;)    Hope everyone has a great week!
Related Posts Plugin for WordPress, Blogger...
Blogging tips