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Sharp Cheddar/My Ice Cream’s Better

10 Dec

Points and pints [of ice cream, or beer, whichever floats your boat, or your ice cream beer float] to whoever gets the reference in the title of today’s post! Come on readers, I believe in you! I believe less in my ability to transport ice cream to your residence successfully, but that’s a conundrum for another day.

I know I made you all wait a little bit longer than anticipated for this ice cream recipe. Your apple pie/galette is likely long gone, your anger at me boiled over and crystallized into a delicate, angry snowflake. Well, friends, all I can say is that I was truly exhausted after Turkey Day. Before Thanksgiving I had made a cooking schedule for myself, one to which I strictly adhered, and ended up completely spent. My lower back ached as if I’d been kicked mercilessly by a kickboxing banshee. If you’re curious, I made (*deep breath*) corn bread, roasted Brussels sprouts, macaroni and cheese, cranberry sauce, pumpkin pie, an apple galette, cheddar ice cream and chai ice cream. This was part of a meal for six. In a teeny apartment. And then we transported all of it to my parents’ house. Some of you are laughing at me. I get that. Like why is she all braggy over this? Normally I am not one to give myself credit for, like, anything, but I will say I am proud of my contributions this year. Food is love/love is cooking monstrous amounts of food for your peoples. #noregrets

I rewarded myself for all of the hard work by harassing my parents’ dog all Thanksgiving Day. If you don’t speak dog, I’ll just translate for you. He’s basically saying something along the lines of “seriously, it’s enough. Put me down, we are barely friends. Stop trying to make this happen. “

BUT. I would have regretted not sharing this wonderful, wonderful cheddar ice cream recipe with all of you. Yes, I know a good number of you are looking at your screens right now, throwing me shade and wondering exactly how many Pumpkin Old Fashioneds I downed before deciding cheddar in a dessert was a good idea (Answer: three. #noregrets). Well, this is a thing folks. I believe it’s as American as apple pie, in fact. A good portion of this great country apparently enjoys throwing a slice of sharp cheddar atop a warm slice of apple pie, and I believe in cheese, so I pretty much went for this with gusto. The original notes on this recipe recommend that this treat only be eaten with an apple-heavy dessert, as the cheddar is sharp enough to be somewhat overwhelming without the sweetness of the apple for balance. My family and I, however, found this to be delightful on its own. I leave it to you to decide how best to consume this wondrous creation.

Cheddar Ice Cream (makes 1 pint) adapted from Serious Eats

3 large egg yolks

1/4 cup plus 2 tablespoons of sugar

3/4 cup of heavy cream

3/4 cup of half and half

4 ounces of sharp cheddar cheese, grated

Salt, to taste

Save some to snack on while you work. I'm always looking out for you. Remember that.)

Save some to snack on while you work. I’m always looking out for you. Remember that.)

In a large saucepan, whisk together sugar and egg yolks until pale yellow in color. Stir in cream and half and half until fully incorporated. Place over medium heat, stirring mixture frequently, until it begins to thicken and a custard sticks to the back of your spoon and leaves a clean, sharp-ish line when you swipe your (clean!) finger across it.

 

Remove pan from heat and pour in cheddar. Allow the mixture to stand for 30 seconds to 1 minute, then whisk to combine. Use an immersion blender to fully mix, or transfer the mixture to a regular blender and blend until pureed. Add in salt, to taste (don’t forget that this is cheese ice cream, ya’ll. Really make sure you’re tasting after every salting.)

Pour custard through a fine strainer, into a heatproof covered container. Chill in refrigerator for 4 to 8 hours, then churn in your ice cream maker according to instructions (mine recommends 20 minutes).

Transfer mixture back to an airtight container and freeze until ready to use.

As you can see, this isn't some loud, bright yellow. If you're looking to prank a loved/liked/tolerated one, you could totally try to pass this off as lemon ice cream for kicks. Please try this and get back to me. 

As you can see, this isn’t some loud, bright yellow. If you’re looking to prank a loved/liked/tolerated one, you could totally try to pass this off as lemon ice cream for kicks. Please try this and get back to me. 

So, verdict? Everyone at the table was suspicious. Not hesitant, not wary, but full-on suspicious. My dad thought the cheddar from the mac n’ cheese accidentally made its way into my ice cream and I was just trying to save face (he knows I am a hot buttered mess when I cook). However, once they saw me and Jimmy plop scoops onto our slices of galette, (indeed I did pay Jimmy in personal pumpkin pies for this, and it was worth every hunk of butter) they were curious.

Everything's bettah with cheddah. 

Everything’s bettah with cheddah. 

Curiosity turned to interest and interest turned into pure delight. Both of my sisters even enjoyed scoops without any accompaniments, so I think it’s safe to say this is one strange custard you can surely enjoy by itself, and with #noregrets.

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The Happy-ish Hunchback of Queens Humbly Presents… An Apple Galette!

25 Nov

There is a chance that all of this pre-holiday food prep is the best diet ever. No one ever talks about it, but prepping for Thanksgiving leaves a person with very little time to eat. Especially if you work a full-time job, live a half-mile’s walk away from the closest grocery store, insist on purchasing twenty pounds of Turkey Day-related food items at said grocery store right after work, and then head home… to start cooking. (Btw, I have absolutely no idea how people with children/various family members to care for also manage to do all of this. Props to you. I do not know what I will do when I make the babies. I will probably try to turn them into helper elves as soon as they’re strong enough to sit up unassisted.) Four hours later, here I am, watching some crappy medical procedural and nursing a fancy cocktail while also nursing some busted shoulders that are giving me serious Quasimodo vibes. 

I wouldn’t trade a single second of it. The last week and a half or so have been a whirlwind of ups and downs– awesome shows and get-togethers with people I love, but also moments of feeling forgotten and sort of inadequate for various reasons. This is a welcome distraction. It’s nice to be focused on what’s cookin’ in our small-as-all-hell kitchen and NOT on what I’m missing out on (or fearing missing out on) on social media. I highly recommend this as a form of rapid-fire therapy. 

Speaking of therapy… an apple a day something something hooray. Right? I’m so good at this. Anyway, how about working on a rustic, sweet n’salty apple galette to add to your Thanksgiving table? 

Apple Galette (adapted from Bon Appetit)

For the dough

1 tablespoon of sugar

1 teaspoon of cinnamon

1 cup of all-purpose flour

6 tablespoons of cold salted butter, cut into small chunks

1 large egg, beaten

For the filling

1/4 cup of salted butter

1 teaspoon of vanilla

1 pound of baking apples (I used Pink Lady apples and needed 2 big ones to fill this), washed and sliced to about 1/8″ thickness

1/4 cup of dark brown sugar

1 large egg beaten with 1 teaspoon of water

1 tablespoon of white sugar

So, I’m going to start off by saying this: a food processor would come in EXTREMELY handy for the recipe. I am proud and happy to say I have successfully made my first easy pie crusts by just sort of hanging back, not stressing, and using the bejeebus out of mine. 

On that note, if you are working with a food processor, here’s what I did. First, pulse together flour, sugar and cinnamon until combined. Add in cold butter chunks and pulse until pea-sized chunks form in the dough. With food processor running, pour in beaten egg and continue to pulse until dough forms in a ball, about one minute.

Jabba the Hutt, OR the easiest pie dough ever? You decide. (It's the second one, guys)

Jabba the Hutt, OR the easiest pie dough ever? You decide. (It’s the second one, guys)

If you’re not working with a food processor, sift together dry ingredients until combined, then cut in butter chunks with forks or a pastry cutter until pea-sized chunks are formed. Fold in egg mixture gently until dough is wet, then gently use fingers to bring dough together.

Form dough into a disk and wrap tightly in plastic wrap. Chill in refrigerator for at least two hours.

Now, preheat your oven to 375°F. (My food processor also hooked me up when it came to slicing apples, which is something I do not enjoy doing, especially when my hands are medium-rare from burns and I am bent over like a gargoyle. It’ll slice the apples for ya, people! Keep your apples set aside for the time being.)

Add butter and vanilla to a small saucepan and place over low-medium heat until browned and fragrant. Set aside. 

On a floured surface, roll out dough to a 14 x 10 inch rectangle or a 12 inch circle, whichever you prefer. Transfer dough to parchment-covered baking sheet. Overlap apple slices on top of dough, leaving a 1 1/2-inch border. Brush browned butter over apples, then sprinkle brown sugar evenly over the top. Fold edges of dough over gently to keep the shape you want. Brush egg/water mixture over dough, then sprinkle with white sugar.

Bake on the middle rack of your oven for 40 to 45 minutes, rotating the pan halfway through baking. Remove when the crust is browned and the apples are nice and bubbly.

Let cool for about 10 to 15 minutes before slicing. OR, you can make this up to two days ahead, just wrap it tightly and keep at room temperature.

Sooooo…. about that. This is a make-ahead deal for me, so it’s currently resting until Turkey Day. And our city apartment is such a city apartment that my galette is currently wrapped up and resting comfortably on our coffee table with a sign over it… 

Animal acts as a sort of bouncer. Earning his keep over here. 

Animal acts as a sort of bouncer. Earning his keep over here. 

Yep. If you, too, plan on resting this, you can reheat gently… 200°F for 15 minutes should do it. Then, you can serve this with cheddar ice cream. Oh you heard me correctly. Stay tuned, friends, recipe’s a-comin!

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They See Me Rollin’ (These Easy Peasy Peanut Butter Banana Rum Rolls)

23 Nov

Do you ever feel like you’re being… watched? Holy bleepers guys, Dove be spying. 

But seriously, somebody stop me, and not in the quirky Jim Carrey way. I need to either not purchase anything for a long while or come into a large sum of money, stat. I think I’d do well with a great sum of money. I’d add the word “Von” before my last name and wear silk gloves and roll all of my R’s, like fancy people do. This is fancy, yes. Stop asking questions. Questions aren’t fancy. 

Anyway, I know I said I’d be back last week with some serious sweets, and I was totally planning on it, but then the only “sweets” I could permit myself for a while came in a bottle of gross cough syrup. Yup, of course, just as I was talking about exciting plans and busy days and fun fun fun, I was hit with a dumb friggin’ cold. Though I still did follow through on all of my plans. One of which fell on one of the rainiest days we’ve had in a while. I almost fell into a pile of garbage. Twice. It was awesome. I think it extended my cold by a few days. More on that in my next post. 

For now? GUYS! THANKSGIVING STUFF! How psyched are you? I’m crazy psyched, especially since I’ve just recently gotten my taste buds back (colds + loads of garlic + chicken broth = fresh hell on earth) and have spent the better part of the last three days recipe testing. While we get to the good, someone more time consuming stuff, why don’t we talk sweet snacks? I picked up couple of rolls of phyllo dough and want to gift you all with a quick, easy peasy treat. Let’s [chocolate peanut butter banana rum] roll.

Chocolate Peanut Butter Banana Rum Rolls (makes one dozen) 

6 sheets of phyllo, thawed

1/4 cup of butter, melted

cinnamon sugar for sprinkling, optional*

2 large ripe bananas, sliced

1 cup of powdered sugar

1 cup of peanut butter, smooth or chunky, depending on your tastes (I used chunky)

1/4 cup of dark rum, optional but recommended if you’re feelin’ it

1/2 cup of dark chocolate chips or chunks

*for cinnamon sugar, sift together 1 teaspoon of cinnamon with 1/4 cup of white sugar until combined.

To begin, preheat your oven to 375°F and butter a large cookie sheet. In a large bowl, mix together banana slices, sugar and peanut butter. Using a hand mixer on medium speed (Jimmy got me this one, and it’s the absolute nicest gift ever, just in case you want to buy something frivolous *wink*), combine until pureed. Add in rum until fully incorporated, then fold in chocolate chunks and set aside.

Lay phyllo sheets out on a clean surface and place a clean, damp kitchen towel over the sheets to keep them from drying. Gently lay one sheet out on a clean surface and delicately brush with melted butter. Place another sheet over this one and brush again with butter. Sprinkle with cinnamon sugar if desired. 

Drop a heaping tablespoon of the peanut butter mixture at the top of one of the sheets, then roll carefully and tightly into a roll. Brush lightly with more butter and sprinkle with cinnamon sugar.

Bake for 17 to 20 minutes, until the top and sides are lightly browned and crisp. Let cool for 10 minutes, and serve while still warm.

So, these would totally be perfect as part of your Thanksgiving desserts, but I pretty much ripped into them as soon as they were cool enough to eat… the common cold meant that I had basically been without proper sweets for, like, three days. Do you know what that could do to a woman?!

Yup. Nuts. 

Yup. Nuts. 

If you’re cooking the entire Thanksgiving feast for your guests and are tired as all hell and kind of at a loss for the sweet portion, these should be your go-to dessert. They’re easy, quick and the yum game = strong. You could even swap out or add in some ingredients– mini marshmallows instead of bananas, pecans instead of peanut butter, etc. Get crazy, ya’ll. 

If You Like Pina Coladas (And Reading Blogs About Depression)

16 Oct

First off, THANK YOU for all of the birthday wishes, every single one of which warmed my normally cold, deadened heart. The ol’ 2-9 started off with bagels from my favorite shop and ended with a creepy lady tickling my neck at a Brooklyn cocktail bar. I swear all of this is true. Even the stuff about the bagels. As much as I like to complain, I’m very aware of how… interesting life can get. 

…But back to the complaining for a second, because that seems to be a point of fascination for many who read this. I wish I could explain what it’s like to go through a blue spell. The thing I understand the least about depression is that not everyone experiences it. Life can seem great to outsiders and you can still feel totally stuck, sunken, sucked of energy. Some people cry a lot. I cry a lot- sometimes over The Office, sometimes because I panic and dry-heave unattractively over what my next move in life will be. Sometimes I freak out over how easy things seem for other people that feel completely impossible for me. You know. Totally normal stuff.

<img src="http://static1.squarespace.com/static/560c33fee4b03211bc646bbc/560c3a88e4b00340a4b982d1/5620583de4b0674069d5aff7/1444960328619//img.jpg&quot; alt="Jimmy says my hands are doing a "pretty Indian lady thing." Who the hell knows what that means, but thanks Jimmy! Also, this badass pie plate was one of the BEST things about turning 29– a birthday present from my darling sister Sylvapotamus. Jimmy says my hands are doing a “pretty Indian lady thing.” Who the hell knows what that means, but thanks Jimmy! Also, this badass pie plate was one of the BEST things about turning 29– a birthday present from my darling sister Sylvapotamus. ❤

So yes, there’s that old problem that I imagine many of us face– because my imagination is that vast and uninhibited– but that I just can’t seem to get anyone else to talk to me about. I mean have you amazing folks all really figured out how the hell life works?! Am I really that maladjusted that the frightened/suspicious side-eye is now everyone’s resting face around me? How are you all so… so cool

I guess we can blame my sad spell on the change in weather, or Stamos, but there are other factors that I’ll be brave enough to talk about after this blog post, because they’re difficult emotions and there is some booze in this. I was bored and feeling down and had a can of coconut cream to use up, so here comes some Pina Colada Pie.

 

Pina Colada Pie (makes one 9-inch pie)

For the graham cracker crust

6 graham cracker sheets, finely ground

1/3 cup of butter, melted and cooled

For the Pina Colada filling

1 14oz can of cream of coconut

1 cup of pineapple chunks 

1/2 cup of sugar

3 eggs

1 1/2 cups of shredded coconut

To start, preheat your oven to 350°F and set aside a 9-inch pie plate. For the graham cracker crust, mix together your cracker crumbs and butter in a small bowl, then press evenly into the bottom of your pie plate. Send into the oven for 10 to 12 minutes, until lightly browned. 

Set aside to cool while making your filling. For the filling, you’ll need a large, large bowl and the ugliest/baking-est clothes you own, because this is messy. 

Mix together your coconut cream and pineapple chunks, then, using a hand mixer or stand mixer on medium, mix in your sugar. Be warned that if you did not heed my earlier advice about the bowl and ugly baking clothes, you will be finding pineapple chunks for a long time in places you did not know your kitchen had. Maybe it’s better to use a blender for this. (I never promised genius-level tricks here guys, just posts about how sad life is and PIE.) Beat in eggs, one at a time, then add in your salt. Fold in shredded coconut until evenly distributed– batter should be runny. 

Pour into pie plate and send into the oven until pie is set and the sides are lightly browned, about 45 minutes. Leave to cool, because… SURPRISE! We’re making Rum Meringue! I know! I love you too!

To brown your meringue, set your oven to broil. 

Rum Meringue

3 egg whites

1/3 cup of sugar

3 tablespoons of dark rum

Very rummy,very yummy.

Very rummy,very yummy.

 

In a very clean, dry bowl using equally clean, dry beaters, whisk egg whites using a mixer on high speed. Beat until soft peaks begin to form, then gradually add in sugar until peaks become stiffer. Beat in rum until fully incorporated, then gently spread evenly on top of pie using a rubber spatula. Carefully place under your broiler for 2 to 3 minutes, until the top is lightly browned.

So you’re all like “LOL that’s not lightly browned!” Well, fine, but to be fair I’m still a little traumatized from that time I set a S’mores cake on fire. You’ll be better, I know you will.

Anyway, you’re going to want to serve this cake either at room temperature or cold, and then…

Sweet mama. It’s like a pina colada nestled inside of a hug. The rum from the meringue gives it just enough of a boozy treat feeling, and the filling tastes like vacation. Yup, yes, I am sticking to that. Must. Make. 

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Sad Shibow Buys An Ice Cream Maker, Just In Time For Unseasonably Cold Weather.

3 Oct

* Looks around *

* Is confused *

* Dips toe into slushy, creamy, sugary water-like substance that appears to be ice cream *

Sad Shibow? Is…is that you?

HI FRIENDS! For those of you just joining, pay no attention to the above disoriented blabbering. This place has always been…this place! For those of you who’ve been homies for life… it’s a site redesign! What are your thoughts on the matter? I quite like it. Longtime readers may have noticed (and praised) the disappearance of my creepily large, bloodshot eyes from the header image, a change that was made a while ago, after People I Work With–capitalized because, important and scary– began questioning what exactly was making my peepers so red (I had terrible sleeping habits for many years. I know. I wish that story were less boring too.) Ever since that small change, I’ve been slowly working on improving the look of the site over the past year, likely because, selfishly, I feel compelled to continue to talk about sad things but simultaneously hope you’ll all be too enamored with the things I bake and the general look of the site to actually pity me. CHECK OUT THAT WORD CLOUD IN THE SIDEBAR (I’m having a crummy time of it and am trying to buoy my spirits by changing it up around here). Now which part of that last sentence spoke to you?

So, with that bit of housekeeping out of the way, let’s chat. Remember when I told you that I was engaging in some serious retail therapy to beat the blues? WELL! I can’t stop. Guys I really can’t. I need my credit card number Eternal Sunshine’d from my spotty mind, for I have discovered the art of earning miles with my purchases, and I am taking far too much advantage. Do I have a particular destination in mind, you ask? Well, of course…not. But I’ll sure as hell be able to pay for it with miles I’ve racked up from buying the ice cream maker of my dreams and Star Wars-themed Halloween costumes for the family dog.

Indeed, just in time for an extremely cold, windy, possibly hurricane-y October, I have finally purchased a machine that will allow me to make any and every frozen dessert I desire. And did I start out with something simple? Pish posh! Vanilla schmanilla! Also, I couldn’t find vanilla beans! But I did find the giant basil plant in our kitchen, and that baby needed snipping. Oh yes. It happened. Classy new layout, classy ice cream flavors… what is this place?!

Basil Ice Cream (makes one quart)

2 cups of fresh basil

2 cups of whole milk

1 cup of half and half

3/4 cup of sugar

2 tablespoons of lemon zest 

Juice of 1/2 a lemon

Pinch of salt

3 egg yolks (Save your egg whites! Make meringues!)

Combine all ingredients in a blender and puree until combined. Pour puree into a medium-sized saucepan and heat until simmering, whisking constantly. 

Remove from heat and pour through a strainer– don’t worry if some basil comes through. In fact, I would encourage such a circumstance. Chill in the refrigerator until cold, about 2 hours, then pour into your ice cream maker and let it churn according to the manufacturer’s instructions (every maker has different rules. Somehow I know this applies to life as well). Serve with something else fancy, like lemon egg white souffles. 

Top left and right: lemon egg white souffles. Yes, I know they fell, but they were still pretty damned delicious, airy and not at all bad for you health-wise. They complemented the basil ice cream (bottom center) quite nicely. Recipe will possibly one day follow if there's interest.

Top left and right: lemon egg white souffles. Yes, I know they fell, but they were still pretty damned delicious, airy and not at all bad for you health-wise. They complemented the basil ice cream (bottom center) quite nicely. Recipe will possibly one day follow if there’s interest.

So, thoughts? Well, I am writing this post about a week after this ice cream was first made, and my boyfriend has not stopped asking when we can make it again. It had a refreshingly light touch of basil, and mercifully wasn’t too sweet. Jimmy kept referring to how “fancy” it felt to have such a “decadent” ice cream in our humble household… and then he went and made it fancier! If you’re looking to gussy this ice cream up, or you’re looking to make some sophisticated milkshakes for your classy friends, combine two scoops of basil ice cream with a tablespoon of strawberry preserves. You. Are. Welcome.  

     

    C’mon Get Happy. Like Now. Will Booze Help?

    7 Jul

    tumblr_m5xo22TQRY1rpn7e8o1_500

    The above very important, very official, bored-certified (because I’m bored, nyuk nyuk, waka waka) chart is currently hanging on the wall of my cubicle. This and the Star Jedi font I use in my email signature have both improved my 9 to 5 experience and certainly solidified my title at work as Strange And Now Also Apparently Frighteningly Nerdy Bitchy Resting Faced Indian Woman Who Sits Near The Exit. So it goes.

    Where would you rate yourself on this chart? I think Gonzo, Beaker, Sam the Eagle and the Swedish Chef all have me pretty much covered these days, with a little Statler and Waldorf thrown in for good measure. All the great ones, amiright?! Fine, yes, I am clearly feeling pretty blue today (Sam the Eagle! Sam the Eagle!), and am very obviously trying to avoid talking about why. It could be because I don’t completely know why, and it could also be because all of the many reasons could fill an Encyclopedia Britannica book (probably the “F” one, because… F word) and the Encyclopedia Britannica is very similar to my problems in that it is OLD NEWS, HONEY. I know right, that was such a burn on me. Would we count that as an own-goal, guys?

    Sometimes an event that doesn’t have any direct impact on your current life can affect you in profoundly sad, surprising ways. In my case, that event was the sudden death of an old friend whom I had in recent days only communicated with via Facebook. And she was much better about keeping up with me than I was with her, and I feel guilty and stupid and sad and horrified and angry and shocked about how much this has bothered me. It’s not something I have spoken about with anyone, really, except for my sister, who also knew this person and who was also very sad and shocked. The theme of the past half-year or so seems to be loss, with two family members, a beloved professor and this sweet old friend all passing away and me kicking myself for not being better about being there for people. Because, to face facts, I am pretty terrible at keeping up with loved ones, and I know why. I’m shy and introverted and spend a lot of time sad, and spend probably as much time trying to be less shy and less sad, which means a lot of time for unattractive self-involvement and very little time for other people. It’s very, very dumb of me, and I am now in the process of beating myself over this nonsense “I’m going to get myself 100% normal and together and THEN catch up with all of the people I love” mindset, because it is pure garbage. No one has it completely together, even if FOMO-friendly Facebook would lead me to believe otherwise, and the sooner we all open up and actually talk to each other about what is really going on, the better. And damnit, I am going to get better at it.

    The other thing I’d like to get better at is baking. You would think that many, many years of it would improve my skills but… well… let’s let the pictures do the walkin’.

    This is a mustachioed carrot cake pop that I made for my father, who has a mustache. He does not have large bumps all over his face, but I cake pops are horribly difficult.

    This is a mustachioed carrot cake pop that I made for my father, who has a mustache. He does not have large bumps all over his face, nor does his face spill over into his mustache, but cake pops are horribly difficult.

    This is a Star Wars- themed cake I made for my boyfriend. The Millenium Falcon piece, also the best piece on this cake, is from an excellent mold. I painted the ship to look super beat-up, as I am very good at making things look super beat-up. :(

    This is a Star Wars- themed cake I made for my boyfriend. The Millenium Falcon piece, also the best piece on this cake, is from an excellent mold I purchased on Amazon. I painted the ship to look super beat-up, as it has been through some real stuff, and I am very good at making things look super beat-up. No, I will not share a different angle of the cake, because it’s way too sad. 😦

    This is an ice cream sandwich (yes, I am telling you what each sweet is because I'm not confident that it's obvious from the pictures) that was made with this weird no-churn "ice cream" recipe I found. I am still saving my rupees to buy a proper ice cream maker, and in the meantime must deal with weird subs. The salted chocolate chip cookies I made were, however, SO BANGIN.

    This is an ice cream sandwich (yes, I am telling you what each sweet is because I’m not confident that it’s obvious from the pictures) that was made with this weird no-churn “ice cream” recipe I found. I am still saving my rupees to buy a proper ice cream maker, and in the meantime must deal with weird subs. The salted chocolate chip cookies were, however, SO BANGIN.

    So, I spent a few weeks pretty pissed off that I seemed to be in something of a baking-related funk. I mean, sure, everything above tasted pretty good, but it all looked god-awful. My dad’s cake pops were more like cake tumors. The Tatooine on Jimmy’s Star Wars cake looked more like circa-1990s Rockaway Beach after a particularly rough night. It was bad. So bad that I decided to just drown my sorrows in more jelly shots. Yup.

    Margarita Jelly Shots 

    2 packets of unflavored gelatin

    1 cup of boiling water

    1/2 cup of sugar

    1/2 cup of lime juice

    1 cup of tequila (I used Herradura Silver because yum)

    Sea salt, for sprinkling (optional, but totally recommended)

    Before you ask, yes, the recipe testing for this was SUPER fun.

    Pour water in a large, heatproof bowl and stir in sugar until dissolved. Sprinkle gelatin over water and allow mixture to cool just slightly. Stir in lime juice and tequila and continue to whisk until no gelatinous lumps remain. Pour into molds and refrigerate until set, about two hours.

    SONY DSC

    Sprinkle salt on top of jellies just before shooting.

    SONY DSC

     

    SONY DSC

    I realize there are a lot of shots of my boyfriend’s hand lovingly tilting these toward the camera, and that is because I am in LOVE with these jellies. They’re strong as hell, which means NO driving/heavy machinery operating/polka dancing on rooftops after consuming, but they are so, so refreshing and perfect for your summer party, to which you should totally invite me because I will bring these and also attempt to be social and normal. Possibly. 

     

    “You’d Pass For 18 If You Didn’t Have Such Sad Eyes” (Let’s Take That In With Some Goat Cheese Cake)

    11 Jun
    doublerainbow

    IT’S A DOUBLE RAINBOW!! Captured in Colorado, where marijuana is legal. I can only imagine how many weed-addled brains exploded at the sight of this.

    The quoted line in today’s title is probably the truest statement that has ever been spoken about me. If I ever become super famous (LOLOLOL) and decide to punish the world with my memoirs, that will be the title. Unless I’m like 100 by then, in which case it will probably not make sense. Unless I look amazing for 100, which is entirely possible since I’ve seen Interstellar and could totally become an astronaut that stays crazy young by living in a bookcase (to answer your question, indeed I did fall asleep several times during this film).

    This has been a trying time for ol’ Shibow. I did finally manage to stop my big brown baby whining and go on an actual vacation, to a couple of cities in Colorado and to Austin, Texas. Both destinations were as hot as I imagine Hell will be (notice I say will since I’m banking on it as a final destination), which I guess led me to believe that I would be able to sweat out my depression in the sauna that is a good chunk of this country. This combined with eating my feelings in breakfast tacos and barbecue seemed like a good plan for the week I was there, and proved successful until my extremely tanned feet landed back on New York soil asphalt. And then I just wanted to do an about-face and hop on another plane away from my troubles. Are there any travel-related companies that need an anxious Indian woman with decent writing skills and a tendency to cry at the drop of a hat for…anything? I also make a pretty mean cheesecake. Eh? EASY SELL if you ask me!

    Yeah… let’s just talk more about that cheesecake. The grammarian in me was unsure of whether this should be called a “goat cheesecake,” (makes one think of a goat-flavored dessert, or a goat-shaped one, no?) a “goat cheese cheesecake” (redundant) or a “goat cheese cake” (looks very weird, but…whatevs). I decided to go with the latter because, as I said, WHATEVS. It’s a cheesecake made with goat cheese, homies.

    Goat Cheese Cake (makes one 9-inch round cake)

    (adapted from Bon Apetit)

    butter for greasing pan

    3/4 cup of sugar, plus more for sprinkling in pan

    12 ounces of softened goat cheese

    1 teaspoon of lemon zest

    1 teaspoon of lemon juice

    1 teaspoon of vanilla extract

    6 large eggs, separated

    3 tablespoons of all-purpose flour

    raspberries or berry of choice, for garnish

     

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    Preheat your oven to 350ºF, and butter/sugar a 9-inch springform pan. In a large bowl, beat sugar, goat cheese, lemon zest, lemon juice and vanilla with an electric mixer on medium until the mixture is smooth, about 2 to 3 minutes. Add in egg yolks, two at a time, scraping the bowl down with a rubber spatula frequently.  With mixer on low speed, add in flour just until blended.

    In a separate, clean medium-sized bowl, beat egg whites on high speed until peaks form, about 2 to 3 minutes. Note that everything you are using must be absolutely clean and dry in order for egg whites to whip properly, as they’re very temperamental (you also need to make sure the room you’re working in never gets too hot).

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    Gently fold 1/4 of the egg whites into the egg yolk mixture just until blended, then fold the rest of the whites in. Do not overmix.

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    Pour batter into pan and tap pan against counter to get rid of any air bubbles. Bake until the middle jiggles a bit but the sides of the cake are set. Let cool completely in pan.

    Once cooled, run a knife around the sides of the pan and release cake from springform pan. Decorate with berries as you wish.

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    Full disclosure: this cake was made for Mother’s Day, a month ago (my bad…), because mama loves cheesecake but also loves being healthy, and while I wouldn’t exactly call this vitamin cake, it’s considerably lighter than the regular stuff.

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    So, does “considerably lighter” mean “considerably grosser?” Absolutely NOT. I honestly thought I would miss the crust, but then I realized what a pain in the ass it can be to make cheesecake crusts sometimes. Also, no one who ate this cake even noticed it was crustless. It had the creamy, tangy taste of regular cheesecake but wasn’t nearly as heavy, meaning everyone felt comfortable going for second (um, third in some cases) slices. Take it from your sad-eyed Aunty Shibow, folks: this is the perfect summer cheesecake.

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