Category: Other Recipes

Chocolate Banana Ice Cream Cups

edit: this was Varta’s doing, not John. John could never even imagine making something as delicious as this. most apologies.

Bananas. Like the flavor, hate the fruit, why’d they have to be so mushy? So browsing through World Market on Saturday, where I made a beeline for the food stuff they tuck in the back, look at what I found.

Holy. Bananas.

That night was also my good friends birthday dinner where when we were about to order dessert, the waiter told us that all the desserts on the menu were mini sized. MINI? Yea, we definitely closed the menus and went to Cold Stone. That got me thinking though, about a single serving size banana flavored ice cream treat. *Inspiration*

I made a simple graham cracker crust, using a cupcake tray as the mold to keep the size right. A blob of the banana chocolate spread was covered by thin slices of banana and carefully topped with ice cream. I wanted it too look pretty so I made chocolate ganache (just melt chocolate and add some cream) and spread a layer over the ice cream. Back into the freezer to firm up and done! (Side note, I ran out of ganache and one was left top naked, and I actually preferred it that way)

I really need to work on my food photography. I would have attempted to take an autopsy shot and just better pictures in general, but my dad, uncle, brother, cousin, and my brothers friend were all waiting for me to plate and serve.

July 13, 2009
Lettuce Wraps

I’m a carb counter (gasp!!!). I love the lettuce wraps at PF Changs and it didn’t seem too much work goes into them, so I figured I’d give them a try. I started off by cooking some onions and garlic, adding meat, then veggies, and my secret ingredient that I was almost too embarrassed to share. Don’t let the cheap trick fool you, these were yummy!

One-two (depending on the size) shredded carrots, a few diced mushrooms, and two small-ish zucchinis.

Well, that doesn't look too great. One small onion, chopped, two cloves of garlic, minced, and mix of sausage and beef.

Oh, now it looks better.

I couldn't figure out what Chinese "brown sauce" is, especially since it's an American Chinese food thing. I have come to the conclusion that it is this.

More of a boat than a wrap, but you get to hold it like a taco!

July 7, 2009
S’more Toast

Ironically, I don’t even like eating breakfast. I just love food. My day usually starts with cups and cups of coffee. Occasionally, I’ll start whipping something up, have a bite, then either throw it away or feed if to my nephews if they’re staying over. I do, however, love cooking treats, and my recent obsession has been variations of s’mores and twists to traditional french toast. It was only a matter of time till the two collided into what I call S’more Toast. I started off with chopped chocolate chips and chopped up marshmallows. If I had mini chocolate chips or mini marshmallows I would have been saved from using the cutting board, but it was well worth it. Unlike the sausage french toast, this thing was too thick to pinch down on the sides so if you try this at home, don’t even bother, just carefully place it in the french toast goop. Use the biggest spatula you have to help you flip it over. The best about this, and the part I considered to be the most genius, was crushing graham crackers to coat the french toast before frying. I tried to use as little butter as possible when frying it because I didn’t want the crust to get soggy. The chocolate melted perfectly and the marshmallows were nice and gooey. No syrup needed. I actually ate it like a sandwich. Still qualifies as french toast, right?

Chopped chocolate

Sprinkle with love

Covered in yum

Very carefull placed in french toast goop

What are those, you ask? GRAHAM CRACKER CRUMBS!

This reminds me of Cap'n Crunch French Toast, if yoy don't know what I'm talking about, holy bananas, you need to try Cap'n Crunch French Toast.

Finished product

July 3, 2009