By the time you read this post, I am already on my way to the airport because I’m going to Seattle for the IFBC! Woohoo! I know it’s not Europe or Bora-Bora (my dream vacation), but I do love Seattle. I love its gloomy days and enjoy being soaked in the rain…as long as I don’t drive. So, I’ve been imagining lots of things to do in Seattle, meeting lots of new friends as well as old ones, pigging out (of course!) without worrying about the cleaning up, washing dishes, or cooking.
Anyhoo, let me share this awesome recipe. It is bread but made out of ice cream. Have you heard of them before? I saw the recipe and am so eager to give it a go. It was weird in the beginning but it was not bad at all. I use the ice cream recipe I shared, but adding more ingredients into it. Please note that I use less sugar in the ice cream, so it’s not as sweet as regular ice cream. So, if you’re an adventurous foodie, give it a go and tell me what you think.
Ice Cream Bread
- 1 cup mocha cappuccino avocado ice cream, softened
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbs sugar
- 1/4 cup dark chocolate chips
- In a small bowl, combine the ice cream, flour and sugar. Add chocolate chips and mix well.
- Transfer to a 5 3/4-in x 3-in x 2-in loaf pan coated with cooking spray.
- Bake at 350F for 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and let it cool on a wire rack.
The Urban Mrs http://theurbanmrs.com/
I’ve been busy with my new role as a full-time housewife and building my own studio. It’s a
big huge adjustment for me and I’ve been wrestling with myself, debating whether or not I should look around searching for a stable income or just go and continue to pursue my dream. It’s one of the hardest decisions I’ve made. I thought staying at home will give me some flexibility and enough time to do more things. Turns out, I have less time to do stuffs and I even get up earlier and stay up later than usual. My days are packed with meetings here and there and I’m so behind in my blogging or visiting my virtual friends and I really missed baking and writing. So today, I jot down my priority list to refresh myself. Sometimes it’s just wonderful to relax a bit and not rushing yourself. I’m sure most moms know what I mean.
We had an Indian Summer last weekend. It’s supposed to end on Friday, but somehow we still got the heat until Monday. So we had to enjoy an outdoor wedding under 100F heat. Yeah, talking about being in the oven made me go wild with ice cream. On Sunday morning, I got up way too early and decided to make this ice cream. It was an impromptu recipe based on my mood that morning, but I loved the texture and flavors especially with Jif mocha cappuccino spread. If you love avocado, cappuccino, and nutella, this one is for you.
Easy Avocado Ice Cream
A smooth, creamy, and easy ice cream recipe.
- 2 ripe, Fresh Hass Avocados, seeded and peeled
- 2 tbs Jif mocha cappuccino spread
- 1 cup milk
- 1/4 cup sugar
- Vanilla bean, chopped, optional
- Nutella spread
- Condensed milk
- Pit the avocados and scrape the flesh into a food processor.
- Add the sugar, vanilla bean, milk and mocha cappuccino spread, and pulse in processor until blended. Depends on how ripe your avocados are, you can add more milk until you reach smooth consistency.
- Pour mixture into an ice cream maker and freeze according to manufacturers instructions.
- After removing mixture from ice cream maker, transfer to metal bowl and freeze for an additional 2 hours, or until desired firmness is reached.
The Urban Mrs http://theurbanmrs.com/
What is your true definition of a good Monday? For me, it started on a Sunday when I do not have to prepare something fancy for Monday’s breakfast and lunch. Ow yeah, I always tell Frederick that ‘my kitchen’ closed early on Sundays and occasionally closed during weekends, especially long weekends. So, he gets the idea that Monday means nice, easy, and healthy lunch. Healthy? For sure! Especially after pigging out on weekends. So today let me share a quick, easy, healthy, and yet filling salad recipe.
Healthy in a Jar: Avocado, Corn Salad
- 1 avocado, pitted and cubed
- 1/2-1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/2-1 cup cucumber
- 3 tbs olive oil
- 1 tsp grated lemon zest
- 1 tbs lemon juice
- 3/4 tsp salt
- 1 tbs chopped parsley
- Combine all ingredients together and enjoy.
Happy Monday, folks! Earlier this year (wait, we’re still in January, right?), a friend introduced me to this avocado toast. It was during our meeting the day after the New Year, and everybody was still in holiday mood, including the restaurants. Hence, this restaurant only served avocado toast on that day. I guess I was lucky since I’m madly in love with avocado and the avocado toast is the best ever! Since then, I’ve been enjoying the avocado toast 4 times. Yes, that’s how much I love this dish.
- 2 pieces of wheat French bread, sliced thick
- 1 perfectly ripe avocado
- 4 cloves of garlic (or garlic powder)
- Olive oil
- Pinch of black pepper
- Pinch of sea salt
- Preheat oven to 350°F.
- Cut the bread in half, horizontally. Drizzle with olive oil and rub with garlic. Place on a baking pan and heat in the oven for 10 minutes. Remove from oven, let them cool for a minute.
- Scoop the avocado out of the skin, sliced and set aside.
- Top the toasted bread with avocado (1 scoop for 1 bread). Sprinkle with black pepper and sea salt.
By the time this post is up, I’ll be on a jet plane for a business trip in LA. It’s been 6 months since we moved to SF and 4 months since my last visit there. Frederick has been dying to move back to LA, or at least visit there for a short vacation. Sad to say, his job is more demanding than mine and there’s no reason for him to travel there. I’m actually the opposite, I don’t miss living in LA, other than K-Town, lol.
As usual, I tend to clean up my fridge before I leave home for too long. Wait, is three days consider too long? I guess so coz I don’t like coming home to spoiled rotten veggies and this is actually a perfect time to ‘clean-up-the-fridge’. Not only that, do you know that today is National Pasta Day? I love having pasta for breakfast, lunch, or dinner – for salad, entree, or side dish. I don’t think I’ve ever seen pasta for dessert. Hmmm…maybe one day. Anyways, pasta is one of the world’s most favorite foods and there are over 600 shapes of pasta. Amazing, isn’t it?
Pasta’s origins are ancient. Contrary to popular belief however, Marco Polo did not discover pasta in Asia and bring it to Italy. In fact, in 1279 a.d., a will drafted by Ponzio Bastone was found bequething a storage bin of macceroni when Marco Polo was still in the Far East. Early Romans used a very simple flour and water dough. Pasta is the Italian word for dough. Thomas Jefferson introduced pasta to the Americas after first tasting it in Naples, Italy. He was the American Ambassador to France at the time. In 1789, he brought the first pasta machine, along with crates of macaroni, back to the United States. Pasta became a common North American food in the late 19th century with the surge in Italian immigration. Well, that’s enough history lesson of today, and now it’s recipe time, but you can check here
for more info on pasta. Now, to reward myself, I decided to add fried runny egg and avocado. I always think these two are buddies that almost go well in almost every meal.
Spam Pasta Salad
- 1½ cups spam, cubed
- 1½ cups penne or your favorite pasta
- 3 cloves garlic, minced
- ½ cup onion, diced
- ½ cup corn kernels, thawed
- ½ – 1 tsp sea salt + more if needed
- 1 tbs salt
- Dash of paprika
- 1 tbs basil, thinly sliced
- ½ tbs olive oil
- 1 egg
- 2 tbs avocado, cubed
- 1/2 cup cherry/ grape tomatoes
- Fill a large pot about 2/3 of the way with water and add 1 tbs salt over high heat. When water starts to boil, turn down the stove and add the pasta, then stir with a long serving spoon. Don’t let them stick to the bottom.
- Check the package for suggested cooking time. After 8-10 mins, try a piece of pasta and bite it. If it’s too hard to bite, it needs to cook a little longer. The pasta is ready when it’s cooked all the way through and still firm, and that’s referred to as al dente in Italian. Using a strainer, set the pasta aside and reserve the pasta water. Shake out the excess water.
- Preheat a pan over medium heat, and add the spam. Let is cook until golden brown for about 1-2 minutes. Set aside.
- In a same pan, add the oil over medium-high heat (you can omit this step if the pan has enough oil from the spam). Add garlic and onion and cook for about 3 minutes. Add the spam back to the pan, then add corn. Mix it together for about 1 minute.
- Add the pasta to the pan, then add sea salt, paprika, basil. Try not adding too much salt since the pasta is salty enough. Set aside.
- Fried Runny Egg: Add oil in the frying pan over high heat – just enough to coat the pan. Break the egg gently and immediately lower the heat to low. Baste the oil over the top of the egg and cook until the white is firm and the yolk is thick but not firm. You can check the consistency by shaking the pan gently and observing how the egg jiggles. Remove from the heat and gently place the fried egg over pasta.
- To serve: add cherry tomatoes, avocado, and fried runny egg over pasta.
The Urban Mrs http://theurbanmrs.com/