Just in a baking/creating mood in the kitchen. Last night I was CRAVING fro-yo, gelato, or cake. I don’t know why, I just was. I think it was just to cheer me up since it’s busy at work and the hubs is busy with school until Thanksgiving. Plus it gets dark sooo early now that I can’t walk anywhere (I really don’t walk outside by myself when it’s dark. You can never be too safe.). Today I decided I was going to make some cinnamon rolls, which turned into sweet chocolate rolls, which turned into pumpkin rolls, which turned into pumpkin cinnamon chocolate rolls. That just sounds orgasmic doesn’t it? Fall food + cinnamon rolls + chocolate. LOVE LOVE LOVE! While the dough is rising, I wanted something to snack on. I remembered I had Cool Whip in the freezer (I used it to mix in with yogurt and put them in popsicle molds for a frozen treat). I took it out and let it sit on the counter to soften. I remembered a recipe I saw on Pioneer Woman and new I would have to it since it was REALLY easy but with my twists of course.
Almond Rocca Chocolate Mousse
adapted by recipe from PioneerWomanCooks (modification by me in red)
1 package Cool Whip
1 whole Skor or Heath Bar (if you don’t have any of these use 1/2 Hershey Bar, either dark or milk [I used dark] and 1/2 toffee)
Chopped Almonds (I feel if you go with this method you get more almonds/crunch)
Melt Hershey bar and toffee or Skor or Heath Bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture, along with almonds. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.
Serve soft or refreeze and serve as an ice-cream type treat.
OH SO YUMMY! Tasted like a frozen almond rocca or toffette (which is Sees Candies’ version). HEAVEN!
Living in California and it being summer (okay almost fall), peaches, nectarines, and plums are in season. I always get a couple during the weekly farmer’s market on Fridays. While I love eating a nice juice peach, I wanted to try something different other than putting it in a salad or having a sandwich but something relatively easy.
I thought about making a peach cobbler but didn’t want to take the time waiting for a cobbler. I came up with an aha moment!
Faux peach cobbler/crisp
1 peach, sliced
dash of cinammon
1/8 tsp of brown sugar or honey (whatever you’d like)
pinch of salt
pat of butter
granola (cereal type granola)
Put the first 5 ingredients in a bowl and toss. Place the bowl in the oven for a minute and a half or until the peach is tender. Top the peaches with granola and some ice cream if you’d like and devour. DELISH!
I didn’t have any ice cream so I couldn’t eat this a la mode but I have had it a la mode before. EVEN better. Everything is better with ice cream. 🙂
After going to the SF Street Food Festival and going up to the Bi-Rite Creamery Cart only to find that their Balsamic Strawberry ice cream cookies were gone, I started thinking about that flavor profile. Are strawberries and balsamic vinegar really that good together. Sure I’ve had them together in a salad and liked it. But Balsamic Syrup and strawberries??? What’s so big about that? I found myself craving an afternoon snack and had strawberries I desperately needed to use but I didn’t want a smoothie AGAIN. So I figure I’d try out the hype behind the balsamic strawberry combo but I wanted ice-cream and found a recipe that was simple enough to try.
Vanilla Ice Cream with Strawberries and Balsamic Syrup by Deliciously Organic (modifications by me in red)
Yields 4 servings
1/2 cup balsamic vinegar
1/4 cup sugar
Strawberries (You can gauge how many strawberries you want. I like a lot of strawberries)
Vanilla Ice Cream (You can gauge how much Ice Cream you want.)
Pine Nuts (I used almonds. The nuts are optional, but I do say delicious with the sundae.)
Pour vinegar and sugar in a medium non-reactive saucepan and bring to a simmer over medium heat. Simmer until reduced to about 3 tablespoons, about 10 minutes. Remove from heat and cool completely.
Scoop a serving of ice cream in each of the serving glasses or bowls. Top ice cream with strawberries, drizzle with about 1 teaspoon of balsamic syrup (depending on how much you want to drizzle on there) and sprinkle with 1 tablespoon of pine nuts (depending if people want pine nuts and the amount of pine nuts) or almonds. Serve immediately.
Simply delicious. The creaminess of the ice cream against the sweet and tangy-ness of the syrup and strawberries along with the crunch of the almonds was fabulous. Now I get the hype about the flavor combo. YUMMY YUMMY in my tummy.