Today is Coconut Cream Pie Day! So, let’s make a super easy Impossible Coconut Cream Pie! 

Ingredients

4 eggs

3/4 cup white granulated sugar

1/2 stick butter or 4 tablespoons, softened

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 cup all-purpose flour

2 cups milk

1 cup shredded (NOT flaked) coconut

Instructions

Cream eggs, sugar, butter and vanilla with mixer.

Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.

Spray a 10-inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.

Notes

This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will slice better if you let it cool in the refrigerator before slicing.

ENJOY!

Today’s offering is one of my mom’s favorites—Peanut Butter Fudge!  Super easy and oh-so-delicious!  (You can use chunky peanut butter if you prefer.)

Ingredients

2 cups sugar

2/3 cup milk

1-1/2 cups peanut butter

1 cup marshmallow creme

1 tsp vanilla

Directions

In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.

Stir in peanut butter, marshmallow crème, and vanilla until blended. Immediately spread into 8 x 8 pan; cool slightly. (Some recipes recommend greasing the pan with butter, but I have found that ungreased is perfectly fine. The fudge doesn’t stick to the pan at all.)

Refrigerate until firm. Cut into squares. Store between layers of waxed paper in an airtight container.

ENJOY!

From the Epicurious website:

Maybe you came across a bin of irresistibly in-season tomatoes and went overboard on buying—or maybe there was a big sale on apples and you stashed far too many into your cart for just one pie. However, you ended up with all the produce currently in your possession, a great way to keep it around for a little while longer is to freeze it.

Most fruits and vegetables can be frozen. It’s just a matter of prepping it before you stash it so that it’s ready to go when you need it. Here are a few guidelines:

How to Freeze Fruit

Most fruits freeze well: berries, cherries, peaches, plums, pears, grapes. The best way to freeze something is to think about how you’re going to want to use it. So, if you’re planning on strawberry pie, core and slice the strawberries in whatever way you’d like them to appear in your pie. Apple pie? You can go ahead and toss the whole filling together and freeze it. Your blender will be happier if you cut fruit for smoothies into chunks no bigger than an inch, though whole blackberries or blueberries are fine.

Here are the basic steps for freezing fruit:

Clean the Fruit

Rinse whole fruit under hot tap water and dry thoroughly with a dish towel. (Yes, hot water! According to food scientist Harold McGee, a quick bath in hot water helps to kill mold spores.) If you’re dealing with berries or other soft fruit, simply spread them out in a single layer, pat gently with your towel, and let them dry for a few hours so that you don’t mar them too much.

Prep the Fruit

Once dry, prepare the fruit as needed: hull and slice strawberries, pit and chop stone fruit (peel first if you want), remove the rinds and seeds of cantaloupe and cut into chunks, slice and de-seed apples or pears, peel bananas, and so on.

Freeze the Fruit

Lay everything in a single layer on a sheet pan or baking sheet lined with parchment paper so that the fruit doesn’t stick to the pan. Freeze for a few hours until the fruit is solid, then transfer it to an airtight container or a freezer bag and squeeze out as much of the air as possible.

The frozen fruit can be stored for up to 3 months—take it out to toss in smoothies, sprinkle on your morning oatmeal, or bake into pies.

How to Freeze Vegetables

When considering which vegetables to freeze, stay away from things you’d most likely only eat raw, like cucumbers and lettuce, since frozen vegetables are better off cooked.

Clean and Prep the Vegetables

Rinse your vegetables, then do whatever you need to do—trim green beans, chop zucchini, slice eggplant, core tomatoes, husk corn (but leave kernels on the cob—more on that in a minute), peel and chop squash, de-stem greens like kale and collards and tear the leaves into large pieces, etc.

Blanch Vegetables if Necessary

Most vegetables will need to be blanched before they can be frozen. Doing this stops most of the enzyme activity that might cause the vegetables to change texture and lose nutrients over time. Blanching also keeps their color vibrant. (Feel free to skip this step with winter squash, sweet potatoes, and other hearty veg.)

Tomatoes are another exception to the rule. If you want to freeze tomatoes without the skin, blanching will make peeling a breeze. Otherwise, you can leave tomatoes whole and freeze without blanching—or turn the tomatoes into a big batch of marinara before stashing in the freezer.

If you choose to blanch, bring a pot of salted water to a boil and toss the vegetables in for a few minutes. Scoop up with a strainer or spider, or drain them in a colander, then immediately transfer to a bath of ice water. This will halt the cooking process. Let the vegetables dry in a single layer on a clean paper towel or a dish towel. If you’re freezing corn you’ll now want to cut the kernels off the cob.

Freeze the Vegetables

Lay everything in a single layer on a parchment paper-lined sheet pan or baking sheet and freeze until firm. Then transfer to an airtight container or a freezer bag.

Frozen vegetables will also keep for about 3 months. Toss them into soups and stews or bake or roast them.

ENJOY!

SOURCE: EPICURIOUS

Today’s offering is a comfort food dish for those who do not want to make time consuming perogies—Pierogi Casserole!

Ingredients

1 large onion, diced (about 1 1/2 cup)

3 tablespoon butter

1 1/2 teaspoon kosher salt, divided

9 lasagna noodles

1 1/2 cup Small Curd 4% Cottage Cheese

3 cup prepared mashed potatoes

1 egg

1 teaspoon ground black pepper

1 teaspoon onion powder

1 1/2 cup grated cheddar cheese, divided

fresh parsley for garnish

Instructions

Preheat oven to 350°F. Coat a 9×13- inch baking dish with nonstick spray. Set aside.

Heat butter in a skillet over medium heat. Add the diced onions into the melted butter and season with 1/2 teaspoon kosher salt. Cook onions until they are soft and caramelized, stirring frequently. Remove from the heat. Set aside.

Bring a large pot of water to a boil and cook the lasagna noodles according to package directions. Drain.

While the noodles are cooking combine the cottage cheese, mashed potatoes, egg, pepper, onion powder, 1 cup of grated cheese, remaining 1 teaspoon kosher salt, and HALF of the onions. Stir to combine.

Place 3 noodles into the bottom of the prepared dish. Top with half of the cottage cheese mixture and spread to cover the noodles. Lay 3 more noodles on top of the filling and top that with the remaining filling mixture. Lay the last 3 noodles on top, sprinkle with the reserved onions and remaining 1/2 cup of cheese.

Cover pan with foil and bake for 30 minutes. Remove the foil and broil for 3 minutes.

Allow the casserole to cool for 15-20 minutes. Sprinkle with parsley and serve.

Notes

Store airtight for up to 3 days.

You can use leftover mashed potatoes or store bought prepared mashed potatoes.

You can add bacon, chicken or sausage if you prefer.

Today’s offering is not a baked cookie at all! It does require a couple of minutes cooking on the stove, but that’s it…no baking! From the Pioneer Woman’s website…No-Bake Chocolate Oatmeal Cookies.

No-Bake Chocolate Oatmeal Cookies

Ingredients

2 cups firmly packed light brown sugar

1 stick butter

1/2 cup whole milk

2 tbsp. unsweetened cocoa powder

2 1/2 cups old-fashioned oats (quick oats works too!)

1/2 cup sweetened flaked coconut, plus more for garnish*

1/2 cup creamy peanut butter

1/2 cup chocolate-hazelnut spread (such as Nutella)**

1 tbsp. vanilla extract

1 tsp. salt

*Not a fan of coconut? Stir in half a cup of chopped pecans, pistachios, or cashews for a nice nutty crunch.

**If you don’t have Nutella on hand, you can add more peanut butter.

Directions

Line two rimmed baking sheets with parchment or wax paper, and set aside.

Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant read thermometer. Remove from the heat.

Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until everything is combined.

Working quickly before the mixture sets up, drop tablespoons of the mixture onto the prepared pans, flattening slightly, if you like. Immediately sprinkle with more coconut; press gently to help the coconut stick to the cookies. Let stand at room temperature until firm, about 30 minutes. Store in an airtight container in a cool, dry place for up to 1 week—if they last that long!

Today’s post concludes the 20 strangest ice cream flavors I ever heard of!

Honey Jalapeño Pickle

Pickle-lovers and pregnant people everywhere can rejoice because Sweet Action Ice Cream in Denver, Colorado, made the flavor mash-up just for you. In collaboration with The Real Dill pickle company based out of Denver, the brands made a Honey Jalapeño Pickle ice cream loaded with honey, jalapeño peppers, and pickles. It’s sweet, savory, and spicy all in one. As was made abundantly clear by the anchors at local news station 9NEWS who tried the flavor, this ice cream is not for the faint of heart.

What’s more, it might leave you with some acid reflux after you eat it, but if you’re into spicy and salty, it’s totally worth it. Pickle ice cream might not sound great, but these two brands clearly are experts in both their respective cuisines. If you were going to try them out together, it only seems fitting that it would be this thoughtfully-crafted sundae rather than trying to create your own version at home.

Garlic

Garlic is one of those ingredients that makes everything taste better, but loves to linger on your breath or your fingers if you chop up a bunch of it. The stinky ingredient is a staple at The Stinking Rose, a restaurant in San Francisco known for making everything with garlic. The brand’s motto is that they “season their garlic with food,” which translates to their dessert offerings. The star of the final course is Gilroy’s Famous Garlic Ice Cream topped with chocolate sauce, their nod to the garlic capital of the world, Gilroy, California.

It is another flavor that will almost certainly leave you with savory stinky breath after, but it’s also another shockingly delicious combination that you might have not expected. It doesn’t feature an overpowering amount of garlic, but it is enough in the mix so that the taste is present throughout. Garlic lovers must put the restaurant on their bucket list and it’d be a shame to make the trip and not try this one-of-a-kind frozen treat. “Stay away if you have a child’s taste buds,” one customer joked in a Yelp review about the frozen treat.

Flamin’ Hot Cheetos

Loblolly Creamery in Little Rock, Arkansas, took one of the internet’s favorite snack foods and turned it into ice cream. To create Flamin’ Hot Cheetos ice cream, Loblolly takes their sweet cream base and mixes in Flamin’ Hot Cheeto powder for that signature kick. The brand even whipped up some Hot Cheetos cones and sprinkles to make this treat even more Instagram-worthy. it’s not always on the menu so it’s a must-order whenever the brand decides to whip up a batch. (Many of Loblolly Creamery’s other flavors — like Strawberry Buttermilk or Little Rocket Pop Sorbet — are solid options as well if Cheetos aren’t your thing.) Luckily, it won’t be as hot as the Cold Sweat flavor, but it still has quite the kick for a treat that’s typically supposed to cool you down. Next time, maybe the brand will try to add a kick of acid by making a flavor based on Flamin’ Hot Cheetos Limon if they’re feeling wild.

Oyster

Namjatown is a destination in Tokyo for foodies and beyond. It’s an indoor theme park that’s anything but ordinary, and the largest in the entire country of Japan. Alongside some unusual attractions, there are two food-themes areas of the park: Namja Gyoza Stadium, where you can get all sorts of dumplings, and Dessert Alley, which features some of the wildest ice cream flavors known to man, per Go Tokyo. One of the notable flavors is oyster gelato, which uses the mollusk to create a briny, frosty treat.  As SoraNews24 wrote in their review, “While the smell is milder than you might expect, there is still a definite shellfish scent due to the chunks of actual oyster mixed into it.”

It’s interesting to see how the flavor was captured in some seemingly nondescript churned ice cream, so it’s worth the stop if you’re so inclined to see what it tastes like. If not, it’s still fun to walk through the dessert section and look in awe at all of the wacky flavors that you truly won’t find anywhere else.

Crawfish

If you’re based in the U.S. and have a hankering for some seafood-inspired ice cream, Red Circle Ice Cream in Houston might have just what you need. The brand is known for their over-the-top dessert creations including monster milkshakes, bubble waffles, donuts, and churros alongside their ice cream offerings. Sometimes, for a limited time only, Red Circle likes to serve up a real Southern treat: crawfish ice cream. This isn’t just regular old ice cream with a crawfish on top for dramatic effect. The flavor of the little crustacean is present throughout the cone. It’s bursting with flavors of butter, garlic, and cajun spice that’s ubiquitous with eating cajun crawfish, just with a total sugary twist.

It’s worth purchasing just to freak your friends out on social media with pictures of a cone with eyes, but die-hard fans also claim it’s a sleeper hit. Again, it’s not going to be everyone’s bag — and that’s okay. As Nickey Ngo of Red Circle Ice Cream acknowledged when she stopped by local affiliate FOX26 with a pint, the flavor is beyond bold.

Nacho Nacho

If you’ve ever eaten a plate of nachos and though “Wow, I wish I could be experiencing all of these flavors on an ice cream cone,” Rococo Artisan Ice Cream has you covered. The brand’s Nacho Nacho ice cream is everything you love about the appetizer in one. It features tortilla chips, nacho cheese, spicy tomato jam, chopped black olives, and candied jalapeños. The flavor was the result of a nationwide contest submission where a customer was inspired by a meal where they ate nachos at a local Mexican restaurant in Kennebunkport, Maine, and then got dessert at Rococo’s after.

Originally, the flavor was named Luke’s Nachos Grande, as the person who submitted the idea named it after their son. Luckily, if you’re intrigued by this flavor but aren’t in New England, Rococo’s ships pints nationwide for you to enjoy the original flavor wherever you are.

Beef tongue

Namjatown in Tokyo has such strange ice cream flavors that it landed two spots on the list. Sure, the menu (via Appetite for Japan) features more approachable flavors like vanilla and rum raisin. However, the list also features flavors like shark fin noodle ice cream, crab-flavored ice cream, and grilled eggplant. One of the oddest on the list that only the bravest eaters would dare to order is beef tongue ice cream. A scoop is supposed to channel the flavor of not just beef, but the gelatinous tongue cut that isn’t as common in the U.S. as steak or hamburgers. Regardless of the absurdity, a trip to Namjatown should include an order of some of the most ridiculous scoops on the menu. Whether or not that includes the beef tongue flavor or something more simple like orange sherbet is totally up to personal preference, but the former is a flavor you probably won’t find literally anywhere else, especially not on your neighborhood ice cream truck.  Yellowfin tuna ceviche with basil and avocado ice cream

One of the fanciest ice cream creations on the list comes from SoBou NOLA, a Creole saloon in New Orleans with one-of-a-kind plates. This ice cream dish actually is served as an appetizer rather than a dessert. It starts with an ice cream cone which is filled with yellowfin tuna and pineapple ceviche. Then, a scoop of basil and avocado ice cream goes on top. It’s an explosion of flavors that also serves as a visual feast and is the unlikely mashup of ice cream and raw fish that you didn’t know you needed. “You can’t go into just any restaurant and get mini cones with tuna and avocado ice cream,” chef Juan Carlos Gonzalez, who created the dish, said to Nation’s Restaurant News. The best part is that this starter dish is only the beginning of your meal at SoBou, which is quite the way to set the tone for a meal.

Famous Idaho Ice Cream Potato

If you find yourself in Idaho with time to kill, the only appropriate way to spend it is to speed through the Westside Drive-In and eat the Famous Idaho Ice Cream Potato. It’s a treat that will only set you back $5 and will give you a lifetime of bragging rights. Don’t worry, this dish is all about deceiving the eyes. It looks like a real baked potato, but the base of the dish is actually a scoop of vanilla ice cream covered in cocoa powder to give it the look of tater skin. It is topped with whipped cream “sour cream” and “dirt” made out of Oreos, nuts, and chocolate. Westside Drive-In has been an Idaho institution since the ’50s and chef Lou Aaron has apparently spent 40 years tweaking the recipe and perfecting the potato-inspired dessert. The Instagram photos alone make it worth the few bucks, but on top of that? You get to enjoy the establishment’s authentic ’50s dining experience.

Spicy Peanut Butter Curry Coconut

Sebastian Joe’s Ice Cream in Minneapolis, Minnesota, is one of those shops meant for foodies to walk in and be in awe. The ice cream makers understand the importance of balancing flavors and expanding the customer’s ideas of what ice cream can be. One must-try is the brand’s limited-edition Spicy Peanut Butter Curry Coconut ice cream. It’s sweet, tropical, nutty, spicy, and aromatic, essentially checking all of the boxes and touching almost every flavor that your tastebuds can recognize. It almost sounds like a dish you might eat at a restaurant that serves Indian or Thai food, but it is a frozen treat created in Middle America. Sebastian Joe’s also serves up their scoops in wild cones, shakes, sundaes, and ice cream sandwiches, so you can really get creative with this spicy flavor — or any of the other unique pints they’ve got at the shop.

SOURCE: mashed.com

So…what’s the verdict?  Wanna try any of these??? Plain Jane here will stick with vanilla…or if I’m feeling adventurous, a TWIST!

Who doesn’t like ice cream? Especially on a hot August day!  Well, mashed.com has a list of 20 of the strangest ice cream flavors ever!  Today’s post brings you the first ten…tomorrow the other ten.  These are BIZARRE in my opinion, but I’d love to hear if there’s ANY that you would try!

Everything Bagel

Jeni’s Splendid Ice Cream from Ohio essentially broke the internet when they first debuted their pint of Everything Bagel ice cream. Jeni’s starts with a cream cheese ice cream base that’s a tangy staple in some of the other brand’s flavors. Things get truly unhinged from there. The ice cream then includes a swirl of what Jeni’s refers to as “everything gravel.” Basically, it’s a savory strudel featuring sesame seeds, poppy seeds, and garlic and onion bits. It’s the ingredient really responsible for reinforcing the bagel flavor and the pleasant savory element to offset the sweet. Without the cream cheese base, this might be one of those flavors you try one scoop of and move on from. However, Jeni’s somehow made this a flavor that you’ll weirdly find yourself wanting to return to. If anyone can do it, it’s the ice cream crafters at Jeni’s, so don’t question their genius.

Foie Gras

Philippe Faur is a French ice cream manufacturing company that has a list of flavors that reads like a generic index of a food encyclopedia. The brand literally seems to make any and every flavor they can come up with, whether customers asked for it or not. Their savory flavors roster, for example, includes ice cream bases rooted in flavors like caviar, mustard, truffle, and more.

Hands-down the most unusual flavor on the list is foie gras, which is pâté made by the liver of gavage-fattened ducks or geese. It’s a controversial dish that’s a delicacy in France and beyond, but it’s truly hard to imagine how the flavor would translate as a dessert. It would make sense to use foie gras ice cream as the topper of an appetizer at a fancy restaurant to add texture and depth. However, it’s hard to imagine that anyone digs into a pint of this with a spoon to soothe their sorrows after a break-up considering the flavor is quite an acquired taste.

Deviled Egg Custard with Smoked Black Tea

Salt & Straw Ice Cream is a popular ice cream chain with most of its locations on the West Coast, and an ever-rotating menu of strange and never-before-seen flavors. For summer 2022, the brand debuted a truly inventive flavor with the Deviled Egg Custard with Smoked Black Tea ice cream. The flavor features egg yolk custard mixed with Kala Namak, a black salt from the Himalayan Mountains, and smoked tea-infused shortbread. It’s topped off with a balsamic egg white marshmallow fluff which reinforces the “deviled” egg flavor.

It’s an ice cream for foodies, not necessarily picky eaters. Keep an open mind and prepare to be pleasantly surprised by the explosions going on in this pint. Every bite reveals a different layer of intensity. If you find yourself in Oregon, California, Washington, or parts of Florida, it might be worth it to make an ice cream road trip for this flavor and dozens of others.

Wasabi

Wasabi is best known for being the bright-green condiment served alongside sushi that is spicy enough to clear out your sinuses. The entire ingredient is like the antithesis of ice cream, but il Laboratorio del Gelato in the Greater New York City area took it as a challenge. The company creates so many gelato flavors that use simple ingredients perfectly executed, like mascarpone cheese or pink peppercorn.

The same goes for the company’s smooth and creamy wasabi gelato that has a slight kick. The folks at il Laboratorio del Gelato take the Japanese root that’s grated into a green paste and slightly infuse it with their base ice cream blend. The company compares the flavor to horseradish or hot mustard, but it’s pretty distinct all on its own. Again, it’s simple yet so innovative and wasabi is probably not a flavor you’re likely to see be made into a Ben & Jerry’s pint anytime soon.

Coffee Garlic Herb Almond Chip

Okay, so we know that coffee and chocolate ice cream is a pretty standard flavor in the U.S. and beyond. You want to add almond chips to it? That sounds like a great combination as well. But Max and Mina’s awe-inspiring ice cream shop in Queens, New York, decided to take it a step further by creating a flavor called Coffee Garlic Herb Almond Chip.

Max and Mina’s is a famous shop that should be on every ice cream lover’s bucket list, whether they are experimental with their orders or not. However, this flavor that united bitter coffee with sweet chocolate and herbaceous garlic is another combination that has to be tasted to understand fully. It’s probably not the best scoop to order on date night though, because it’s probably one of the few ice creams on the planet that will leave you with garlic breath after the fact.

Mountain Dew and Doritos

Sparky’s Homemade Ice Cream in Columbia, Missouri, should be a stop for anyone looking to pursue as many weird ice cream flavors they can get their hands on. Sparky’s is notorious for their concoctions; as Columbia Missourian notes, they may be best known for the time they thought to use the carcasses of cicada bugs in an ice cream. Cicada likely won’t be making a reappearance on their menu anytime soon (probably for the best), but Sparky’s will never stop making ice cream that’s as intriguing as it sometimes is off-putting.

One time the folks at the scoop shop decided to take the classic gaming snack duo of Mountain Dew and Doritos and blend them together in one ice cream. The photo on the company’s Instagram page shows that the finished product looks like what you might doodle up if someone asked you to draw Mountain Dew and Doritos ice cream — topped with green sprinkles and Dorito crumbles. It’s not for everyone, but definitely a flavor to take at least one bite of just to say that you did.

Margherita pizza

Sparky’s didn’t stop at junk food snack-inspired ice cream. It’s worth following the shop’s Instagram page whether or not you’re in the Columbia area just to see what creations they come up with. You may stumble upon flavors like Margherita pizza, which is packed with tomato sauce, mozzarella cheese, and basil. Yes, we are still talking about ice cream. Sure, tomato and basil sorbet has been done and tried before, and it’s still pretty special. But this ice cream is literally the dessert version of the iconic pizza pie.

It’s pretty genius that someone even thought of this flavor combination in the first place, let alone that the shop executed the idea and sold it to daring customers. It’s likely that this is one of those flavors you try once and never return to again, but it’s definitely a flavor to brag about having that likely no one else you encounter will have also tried before.

Kraft Macaroni & Cheese

Van Leeuwen Ice Cream did the unthinkable when they unveiled ice cream pints inspired by flavors of Kraft Macaroni & Cheese. The ingredients are relatively simple — it’s literally ice cream with Kraft cheese powder sauce mixed into it. It’s another option that’s an acquired taste and there’s a chance you won’t put it in your regular rotation, but it’s fun for the novelty of it. Who knows, sweet and salty combinations are always the sleeper hits.

Van Leeuwen’s Kraft Macaroni & Cheese pint could be a good way for someone to indulge their junk food cravings for both ice cream and cheesy snacks at the same time. If not, it’s still a fun pint to purchase one time and try for the fun of it. u/KingKonah wrote in the ice cream subReddit page that the combination of flavors is so weird that it works. “It’s dairy on top of dairy and neither takes away from the other,” they shared.

Cold Sweat

At Sunni Sky’s Homemade Ice Cream, they have a flavor that’s so out of this world, you have to sign a waiver to even order it. The ice cream is loaded with different peppers and hot sauce for a cool treat that will have you chugging water after just one lick. It’s a buzz-worthy treat that has the bravest ice cream aficionados traveling to Angier, North Carolina, and has been featured on the Food Network and the Travel Channel. Sunni Sky’s makes another spicy flavor called Exit Wound that also requires a waiver, but you would have to be extremely daring to attempt to sample both scoops at the shop (and sign two waivers in order to do so).

Some reviews on Yelp compared the flavor of Cold Sweat ice cream to a spicy Indian pickle. “Managed to eat 3 small pinches. True to its name, it was super spicy,” one Yelp review reads. Sunni Sky’s sells more than 100 flavors at their shop, so there are plenty of options to eat after to cool down your tongue after a bite of cold sweat.

Sesame gelato with miso caramel, cookies, and ramen

Chicago’s Black Dog Gelato is a must for those obsessed with ice cream. In fact, even if you’re far away from the Windy City, the shop offers a pint club so you can sample all of the innovative flavors they have to offer. Black Dog Gelato is always featuring a rotating list of flavors from goat cheese cashew caramel to sesame cookie dough. One of the most eye-catching flavors they’ve experimented with is a sesame-based gelato with swirls of miso caramel, cookie chunks, and caramelized ramen noodles.

That’s right, those hard little squiggly noodles get the artisan treatment in this pint that turns the pantry staple into something that resembles a sugary crouton with its satisfying crunch. It’s not a staple on the Black Dog’s shop menu, but it’s a must-order if you happen to be at the right place at the right time when this treat is available.

So…any takers on the first ten?

SOURCE: mashed.com

Today’s offering is a great light summer dessert recipe: No Bake Peaches & Cream Dessert!

No Bake Peaches ‘n Cream Dessert is packed full of fresh peaches, a peach infused creamy filling with a sweet Pecan Cookie Crust.

Ingredients

2 1/2 cups peaches peeled, diced

1/2 tbsp lemon juice

1/4 cup sugar

1 1/2 cups crushed pecan sandies cookies approx 15 cookies

3 tbsp butter melted

1 tbsp corn starch

1 tsp vanilla

1 8 oz tub cool whip

Instructions

Combine the diced peaches, lemon juice and sugar. Let sit for 1 hour.

Combine the crushed cookies and melted butter. Press into the bottom of a 9×9 inch pan. Refrigerate until needed again.

Once the hour is up, you should have at least 1/2 cup of ‘syrup’. It’s okay if you have more. If you don’t have 1/2 cup, let it sit a little longer until you have 1/2 cup.

Whisk the cornstarch into the peach syrup. Microwave for 1 minute. The syrup will thicken. Cool to room temperature.

Fold the thickened syrup into the cool whip. Add the vanilla and diced peaches. Stir until complexly mixed.

Spread onto the crust and garnish with more cookie crumbs if desired.

Keep refrigerated until ready to serve. Enjoy!