Happy first official day of Summer!
This past weekend was absolutely gorgeous. I was basically poolside the entire time. Only stopping to mix beertails, grill kebabs and watch a few episodes of Orange Is the New Black (I’m trying really hard not to binge!). Life can be pretty good sometimes.
Now I’m easing back into Monday with a longer than life to-do list and a big pile of laundry. Thankfully there’s ice cream to make the transition a little bit sweeter.
So…tahini-flavored ice cream. Are you down? Or does that sound totally weird to you?
Admittedly, I wasn’t sure myself initially. I was worried it might be too savory. And that the texture might be a little bit off as well. But I only needed to take one bite of this cool, creamy concoction to be completely sold on the idea. And I’m hoping that my opinion carries a little bit of weight around here, and you’ll be willing to give it a try.
Like a peanut butter-flavored ice cream, this tahini-flavored ice cream does have a bit of a savory, nutty undertone. But it’s most definitely still dessert. Especially with a few chunks of chocolate chip cookies weaved into the ice cream base (I used store bought cookies, but you could certainly make your own). It’s a fun flavor if you’re looking for something unique, but not totally over-the-top weird (I spotted dill pickle ice cream the other day…um NO!)
I’m sharing this Tahini Ice Cream with Chocolate Chip Cookies as part of Ice Cream Week (hooray!), which is being organized by my talented friend Amanda from A Cookie Named Desire. Dozens of bloggers will be sharing ice cream recipes throughout the week, and you can check them all out here on Amanda’s site. I hope you made some extra space in your freezer…
Oh and there are prizes, too! One lucky winner will win a bunch of ice cream related goodies, including items from Rodelle, Cuisinart, Zeroll and Tovolo. You can get all the details of the giveaway AND enter to win on Amanda’s site. Go do it! And good luck!
Hooray! Won’t you come and join us for all the fun and festivities?
If you’re wondering what a virtual baby shower is, well, it’s pretty much exactly what it sounds like. Simply put, it’s a way for us bloggers to virtually acknowledge and share our excitement over our friends life changing events. We may live thousands of miles apart from each other, but that doesn’t mean that we can’t find a way to celebrate in style!
The theme for this triple doozy of a baby shower is bite-sized foods. I don’t have a baby, but from what I’ve heard they are rather small to start off with. So I guess that’s how we came up with said theme.
To mark this special occasion, I created these adorable Chocolate and Salted Caramel Swirled Meringues. Meringue cookies have a crisp exterior and a somewhat chewy, marshmallow-like interior. And they are so light and airy, it’s easy to gobble up half a dozen without even really realizing you’ve done so. Not that I know anyone who did that.
Meringues are very easy to make, requiring only four ingredients for the cookies themselves. And once you get into a rhythm with swirling the chocolate and salted caramel sauced into the meringue, it’s easy and fun to make them look very pretty!
I don’t have an exact amount of melted chocolate and salted caramel sauce to report. But I’d say you’ll need less than 1/4 cup of each. Make sure both the chocolate and the salted caramel sauce are liquidy enough so that they can be swirled easily into the meringue. But you don’t want them to be scorching hot either. I kept them in two small microwave-safe bowls, making it easy to quickly re-warm them while I was working, if necessary.
I used this recipe for the salted caramel sauce, replacing the eggnog with heavy cream. But feel free to use your favorite recipe. Or even a good quality store bought caramel sauce will do just fine in a pinch.
And before you go, don’t forget to check out what my other blogging friends “brought” to today’s party! You’ll find all the links if you scroll down past the recipe below.
Recipe for the meringues adapted from my Chocolate Pavlovas
Caprese Cups – Pumpkin ‘N Spice
Almost No Bake Pineapple Squares – The Recipe Rebel
Key Lime Cheesecake Bars with Coconut Macadamia Crust – Flavor the Moments
Lemon Macarons – Life Made Sweeter
Lemon Lime Bars – Bake. Eat. Repeat.
Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze – My Sequined Life
Mediterranean Stuffed Mini Peppers – Kristine’s Kitchen
Mini Chocolate Bundt Cakes – My Kitchen Craze
Pepper Jack and Bacon Stuffed Cherry Tomatoes – A Latte Food
No Bake Baileys Smores Mousse Cups – With Salt and Wit
Strawberry Shortcake Bread – Maebells
Banana Cream Pie Dessert Nachos – Whole and Heavenly Oven
Lemon Cream Pie Bites – Bakerita
Balsamic Strawberry Wonton Bites – Sweet Peas & Saffron