Healthy. Happy. Life. The best ice cream ever & it’s raw too! – NatureInsider.com. I have no idea who invented the raw banana ice cream, but he/she is a genius!
I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) And a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert.
As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. So, finding the truth is up to you if you care and the marvelous taste of the raw banana ice cream to all of us :) For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. And for everybody interested in gardening, here is how a strawberry is formed… First, there is the blossom: Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle. I have a bit of a dilemma.
Okay, I have a big, big dilemma: this cake is sitting 6′ away from me in the fridge right now, and I’m trying to resist it! You’d think I’d be used to sitting in arms’ reach of cake all day long, but sometimes, well, maybe often, it’s almost impossible not to sit down to the entire thing with a fork and just go to it. The thing is, as much as I joke about the amount of cake I eat, I also take a break from the sweets now and again, to make sure I stay healthy & fit.
Sadly, now is one of those times! I did take a few bites, to makes sure it all tasted great, but that’s all. For me, the joy is actually about baking and making the cakes, and usually the even bigger joy is watching someone else enjoy them. I began to wonder if a buttercream cake would taste even better that way. Aside from the ganache drizzle (which, oops, isn’t as smooth as it should be, so we’ll talk about that!) Mingmakescupcakes.yolasite. Drunken Coffee Jello Squares. OK, kids: This is coffee.
In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should.
So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this That’s it. Read on for step-by-step instrux of what that looks like. Espresso Chocolate Mousse. Last night, it rained.
It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. I was joyous; absolutely blissful. Until, without any warning, some scary evil malicious malevolent forceful force came over me and I was craving chocolate frosting something fierce. No amount of Gossip Girl was going to help me and I knew it, so I gave in. It’s like eating chocolate clouds off a spoon. Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder.