So, I've been really busy the last couple of months. Reeeeeeeeeeeeeeeally busy. Much more so than I enjoy. I'm more of a laid-back personality, and running a hundred miles an hour is not my favorite thing to do, day in and day out. I've had work, lots of work stuff, training a new girl, taking on new responsibilities as our company grows and changes. I've also gone through a couple of weeks being sick, as well as having a sick cat. I've had family in town and get-together's. I've had an anniversary (SEVEN YEARS ALREADY???). I've had a birthday (NINETEEN AGAIN?? lol jk). I've also had weekly battles with the piles of clothes and dishes that seem never-ending. It's not been all bad, but still, more than I would choose to have on my plate at once.
And in the spare time I have had, I've snuck in my new favorite book series - The Dragonriders of Pern - as well as the occasional weekend WOW-obsessed indulgence with my husband. Yeah, we did spend approximately 15 hours last weekend gaming. Oops.
I have also spent quite a bit of time in the kitchen. I gotta. A girl has to keep herself and her man happily (and allergy-free) fed. I'm super excited to share my pumpkin-fest results, especially the amazing birthday cake I made myself, which I might have to say is the greatest thing I've ever made! Like, EVER. Get excited with me here. Just you wait...
I'm not quite so excited to talk about my quick bread failures. I've decided that I'm more of a muffin kinda gal. But I'll get there. I promise. All these things will be blogged about. Before Thanksgiving, I hope, as I'll have more turkey day recipes to post by then. Oh, and I need to post about my favorite turkey preparation method, seeing as I'm already planning it again for this year.
Right now, aside from this update to excuse my recent absence from the blogging scene, I'd like to share a recipe I made that totally rocked! Remember the super-delicious Mexican chocolate bark I made a couple years ago? Well this recipe reminds me of that. Only it's ice cream!
I've wanted to try this recipe by Elana over at Elana's Pantry for a long time now. Once I got all the pumpkin out of my system, I was ready for something chocolate-infused. This ice cream was it! Yes, I know, winter is rapidly approaching, but I may still be in denial of this (although I did finally resign myself to putting the top back on my Jeep). So of course I listened to the call of ice cream calling my name. There is such a great combination of sweet, chocolatey goodness, with just enough of a spicy bite to tickle the back of the throat.
I was really pleased with how this recipe turned out. However, I found the aftertaste a tad spicy for my current mood. I think I would either tone down the cayenne more, or add some sort of chocolate sauce on top. Or...Mexican chocolate bark!
View the original recipe here (with a fantastic photo by Elana!)
Vegan Mexican Chocolate "Ice Cream"
28 oz almond milk (3 1/2 c or so - I used homemade almond milk, but with half the water added)
1/4 c agave nectar
1 c dark chocolate (I used half a cup of dark chocolate from a bar, and filled the cup w/ enjoy life chocolate chips)
1 tbsp ground cinnamon
1 pinch salt
1/8 tsp cayenne pepper (I halved Elana's suggestion of 1/4 tsp, and would go lower next time, probably half of this again)
1 tsp ground coffee or espresso
1 tbsp vanilla extract (I was a little generous with my tablespoon, but the flavor didn't overpower anything)
Heat the milk and agave to a boil in a medium pot.
Reduce heat and stir in the chocolate, mixing until completely melted. Remove from heat.
Cool mixture for 1 hour (I stuck mine in the fridge for the last half hour to ensure it was cool enough to add to the ice cream maker).
Add the remaining ingredients, and stir well.
Pour into your ice cream maker, and mix away. Follow the instructions for your machine. Mine took about a half hour to mix. The machine turned off, saying the motor was overheated, but the ice cream was still a little soft, so I stuck it in the freezer for a few more minutes.
Serve and enjoy!
P.S. Forgot to mention, this recipe is just one of many delicious dishes you'll find at Linda's Gluten Free Wednesdays! Head on over and join the party!
*UPDATE: This is a great ice cream to make a milkshake out of! Especially if you want to tone down the heat a bit. Just scoop some into a blender, add some almond milk/other milk sub, a little bit of cocoa and agave (to give it a bit more chocolate flavor), and blend until smooth. Genius!!