Obviously, there’s an ice cream trend starting here, which I’m sure is not unrelated to my bearing a giant preggo belly during a heat wave.
Last week it was mint ice cream sandwiches, this week it’s an ice cream cake: a crushed chocolate wafer crust, a layer of gooey fudge sauce, salty peanuts, and chewy frozen marshmallows, topped with chocolate ice cream.. and then more fudge, peanuts and marshmallows.
I made my favourite Whoopie Pies when I went to a friend’s house for dinner a while ago, and when I took the fudgey cookies out of the oven, I thought, these would make the most amazing ice cream sandwiches.
So a couple of months later, with temperatures soaring, here we are – and sure enough, they make to-die-for ice cream treats. The cakes or cookies or whatever you want to call them (they’re really a cross between the two) are tender and moist and deeply fudgey. Frozen, they take on an addictive chewy-brownie quality, that is so incredible with melty ice cream.
We have had an amazing early, hot spring in the Pacific Northwest. Our raspberries, which typically appear closer to July, have already been out for two weeks. Blueberries, too. I even spotted local cherries at the market yesterday! Peaches are going to be hot on their heels.
I’m basically beside myself. I doubt there is another human being who gets so excited about fruit.
Hi, all! Whatchoo been up to? I had a very busy four weeks from early May to early June with lots of client deadlines. It culminated in a big, full-day video shoot last week with Dairy Farmers of Canada that I told you about a while back. It was really fun, but a lot of work. A camera crew took over my apartment to shoot cooking-show style in my kitchen. There was enormous lighting equipment, cameras and booms – it was crazy! It won’t be ready until later this summer, but I’ll be sharing it here, and if you’re in Canada, you’ll see it run as an ad across lots of other websites, too. Anyway, after an intense period of concentrated work activity, it was nice to take a deep breath and just spend some time with Theo at the beach and the pool, away from my inbox.
I’m 6 months pregnant now, and I’m acutely aware that things are going to really change in September. I’m trying to really savour how easy things are right now, and cherish my alone time with little peanut #1. Aside from getting hot and enormous during the warmest months, I am really digging the idea of an early fall birth – this way I get to enjoy the whole summer with the baby “contained” and then he (yes, HE! I’m having another BOY!) will arrive just at the time when I’m craving the cozying up and nestling in of autumn.
Any of you who were 9 months pregnant in August are probably chuckling evilly at me right now… ask me again how I feel when the temperatures skyrocket.
I was invited to guest blog on Better Homes and Gardens website this week! They requested I choose a recipe from their archives to feature, and I went for this Whipped Key Lime Pie. Oh man. Good choice. It’s cold, creamy, fluffy, wonderful – basically everything you could ask for in a summer dessert.
I actually chose it because of how easy it was – just a few ingredients make up the filling: sweetened condensed milk, whipped cream and the juice and zest of limes. This mixture is poured into a buttery no-bake graham cracker crust, and the whole thing is popped into the freezer to firm up. Once the filling is set, it’s topped with more whipped cream and a showering of lime zest.