BLOGHUNGRY

Kimbra - "Settle Down"

10 Ice Cream Pies I Want to Eat Right Now

Ice cream pies are a relic of my youth that need to make a comeback. It's simple and genius to spread ice cream in a cookie crust  and cover it with an exciting topping. As a kid I loved vanilla ice cream with an Oreo crust and an Oreo topping. As an adult I think the world is ready for more options. Here are a few I found today. These recipes offer a good place to start, but I think there is a lot of potential yet to realize in the ice cream pie community. 

Peach Ice Cream Pie with Amaretti Cookie Crust

Strawberry Frozen Yogurt Pie with Balsamic Syrup

Bacon & Dulce de Leche Ice Cream Pie

Caramel Macchiato Ice Cream Pie

Creamsicle Ice Cream Pie

Strawberry Lemonade Ice Cream Pie

Blueberry Swirl Ice Cream Pie with Hazelnut Crust

Blackberry Ice Cream Pie

Blueberry Ice Cream Pie

Nutella Crunch Ice Cream Pie

Fresh Corn Soup with Chili, Lime, & Coconut Milk

Fresh corn is always cheap and readily available at the grocery store in summer. It's also sweet and delicious. If your purree it with some spicy, savory, and creamy deliciousness, it's even more exciting. I found this recipe on The View From Great Island. I didn't have any red jalapenos, so I used green ones and seeded them for more sensitive soup eaters.

Fresh Corn Soup with Chili, Lime, & Coconut Milk

2 Tbsp butter
1/2 large yellow or white onion, chopped
4-5 ears corn, kernels removed and cobs reserved
3 red jalapeno peppers, sliced (seeds and all) 
the juice of 1 1/2 limes
half a can of coconut milk (about 7 oz)
salt and fresh cracked pepper to taste 

In a soup pot melt the butter and saute the onion for a few minutes until translucent. Add the corn and peppers to the pot and saute for a few more minutes. Add 3 cups water and the corn cobs to the pot.  Bring to a boil and simmer for about 8 minutes. Add coconut milk, lime juice, salt and pepper.Remove the cobs and puree in a blender or a food processor, in batches, until smooth.
Return to the pot to reheat and check the seasonings. Serve hot.

Warrior - Mark Foster, A-Trak, and Kimbra

Perfect Homemade Iced Coffee

I'm not a big fan of hot coffee or complicated coffee drinks. Instead, I like a huge glass of strong black iced coffee. I drink black iced coffee at least twice a day. So, when I saw that The Pioneer Woman had discovered a method for making a huge vat of iced coffee at home, I took note. You will need a 2 gallon air tight brewing container, some cheese cloth, and a large easy to pour container for the finshed coffee. Aside from the setup, the process is super easy and will change your life for the better.

CLICK HERE FOR INSTRUCTIONS

Paloma Faith - Upside Down

10 Tomato Dishes I Want to Eat Right Now

Fun Fact #1: Tomatoes are my favorite fruit.

Fun Fact #2: I first learned that tomatoes were a fruit watching the two part episode of Full House where Uncle Jesse marries Rebecca Donaldson.

I love tomatoes in every form. As a kid I used to drink tomato juice by the jug and sometimes I bring baggies of cherry tomatoes to eat in movie theatres. When fresh ripe summer tomatoes come into my life I get giddy with the possibilities. Here are some of the ways I plan on eating tomatoes this summer.

Gratinéed Tomatoes with Asiago and Fresh Herbs

Pan Con Tomate

Tomato Jam

Roasted Tomato Marinara

Bruschetta with Roasted Tomatoes, Thyme and Feta

Gnocchi with Roasted Tomatoes and Fresh Basil in Garlic Cream Sauce

Spaghettini with Tomatoes & Goat Cheese

French Tomato Tart

Spicy Tomato Relish

Classic BLT Sandwich

Peanut Butter Chocolate Chip Banana Muffins

Forget everything you thought you knew about muffins. These muffins are a game changer. I made them because I am an old lady who makes banana bread whenever I have a bunch of over ripe bananas. Since I was baking with my 2 year old, I improvised to make banana bread more exciting. We ended up with banana muffins full of chocolate and peanut butter chips. They came out of the oven an hour ago and I still can't stop shoving them in my face.

 

Peanut Butter Chocolate Chip Banana Muffins

1 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

3 large bananas, mashed

3/4 cup sugar

1 egg

1/3 cup butter, melted

1/2 cup peanut butter chips

1/2 cup chocolate chips 

 

Preheat oven to 350 degrees. Grease muffin tins or use paper liners. Sift together flour, salt, and baking soda. Set aside dry mixture.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture and mix until smooth. Fold in peanut butter chips and chocolate chips.

Scoop batter into muffin tins and bake for 25-30 minutes. Muffins should spring back lightly when touched.

Alphabeat - DJ

Sweet Paul Magazine: Summer Issue

Sweet Paul Magazine's Summer Issue is taking over the world. You should really buy an extra copy for your bathroom to impress your friends and relatives with your amazing taste in food and design. It's also free to read online! I am obsessed with ther recipes and styling ideas. I am especially smitten with the concept of their "sandwich cake" which I plan on making this weekend. YOU MUST READ THIS MAGAZINE.