Jeni’s Splendid Ice Creams and more!

 

Image from Jenis.com

 

This is one of the books that started that itch in my brain about making things from scratch. It has many recipes and beautiful photos of different artisanal foods (ice creams, syrups, even making cones!) If you enjoy the idea of artisanal food, this is definitely a resource to check out.

Profile, Recipies, & Nutrition :

 

Eat Ice Cream:

  • In milk shakes, smoothies, or out of the pint. You can take it alone, with flavored syrup, nuts, sprinkles, fruits, candy bars or cookie crumbles.
  • On top of pies, brownies, cake, crepes, or waffles.
  • In between two cookies or biscuits for an ice cream sandwich.

Make Ice Cream:

A comparative review the best artisanal ice cream cook books out there.

http://www.slate.com/articles/life/food/2012/07/four_new_ice_cream_cookbooks_reviewed_sweet_cream_and_sugar_cones_molly_moon_s_homemade_ice_cream_humphry_slocombe_ice_cream_and_jeni_s_splendid_ice_cream_at_home.html
100 Ways to Ruin Ice Cream
by Jennifer Reese former book critic for Entertainment Weekly, author of Make the Bread, Buy the Butter, blogs at the Tipsy Baker on slate.com

Recipes:

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Kit-Kat and Oreo Fro-yo

This is so simple i don’t even consider it to be a recipe. Its more like an overlooked food fact. Kinda of like putting a chopped up chocolate bar and banana in your cereal. The ingredients are readily available and can be altered to suit your dietary needs.

Real yogurt is lactose free, you can opt for cream with some vanilla and stevia syrup/extract if you are diabetic, or you can use brown or coco sugar with the cream if you are into whole food and avoiding refined sugar. You can even omit the sugar and vanilla and have it with plain cream. Best yet make your own frozen yoghurt!

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Cookie Fro-yo

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