I don’t like green tea. You know me, I am coffee, not tea. But when you’re talking about making a custard base ice cream, the addition of the floral jasmine tea with the vanilla made a smooth sweet rich yet light ice cream. Perfect for these days when turning on the oven seems like the devil will then reside in your house.
Hey everyone! I have something exciting to share with you! We have been invited to check out the new movie The Hundred Foot Journey weeks before it comes out. I am so excited about this film, it looks so whimsey and romantic, centered around food. The best kind of movie if you ask me. I am bringing my family, of course, and we cannot wait to watch and become inspired!
Here are all the details:
Here’s the fine print:
Seats will be first come, first serve. When you RSVP please indicate that your RSVP is for THE HUNDRED-FOOT JOURNEY at Regal Pioneer Place. Winners will receive a confirmation email from the Studio.
Do you guys remember the summer raspberry birthday cake from last year? I made that one for my sister’s 7th birthday, this year she requested the same cake. Well, I have a hard time making the exact same thing twice, afterall any birthday cake should double as a blog post. So I told her that I would make a raspberry cake, but that it would be a little different. The cake last year was good, very good. But I wanted to step it up. One word: frosting. I am rather simple-minded when it comes to making frosting. Normally a cheaters buttercream, but I went all out on this one. Let’s just say I have seem the light and will forever more be making more effort in the frosting department. Read on, reader, learn the ways of the frosting. This is a Swiss meringue buttercream, apparently another thing the Swiss can do –frosting.