Pumpkin Chocolate Milkshake

You might be able to get an idea by now that pumpkin time is my favorite time. I will do anything to get my hands on anything related to the notion of pumpkin. To get an idea, this was me one year ago raiding Target:

Pumpkin eggos, almonds, cookie mixes, cream cheese, yogurt, puree… you name it, I found it. Definitely a pumpkin extravaganza made in heaven.

So basically, what I’m saying is don’t get too surprised if all I talk about is pumpkin around here for the next few months (and until the end of time). I will pumpkin your face out.

This milkshake is exactly what your heart desires. Vanilla bean, pumpkin spice, that earthy, comforting squash flavor, and a bit of chocolate. And whipped cream. Hello!

Makes 1 shake for you and you only! but of course make them for your friends, too 😉

• 3/4 cup vanilla bean ice cream
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 1 teaspoon pumpkin pie spice
• pre-made chocolate syrup (such as Hershey’s)
• whipped cream, optional
• cacao nibs, optional

1. In a decently sized tall glass, drizzle some of the chocolate syrup around the glass to make a random, “spiderwebbed” look.
2. Blend together the ice cream, pumpkin puree, milk, and spice until smooth.
3. Pour into glass. Top with whipped cream and nibs! I hope you enjoy!

Beet Cake, Mixes, & Clever Cards

Lately I’ve been addicted to making 8 track mixes on this website 8tracks.com.

Have any of you heard of this/been listening/created mixes?

Let me know… I’d love to hear some new stuff!

Here are all of mine so far…

Second of all, I was browsing the local bookshop today looking for a birthday card for my friend and came across this awesome one and couldn’t resist… I wish I would have bought the entire stack to give out to hygiene friends/teachers/cohorts!

Too awesome.

And here are some more great ones… I love this company!

I can’t remember the last time a greeting card actually made me laugh!

So clever.

The most beautiful cooking/baking video documentation I have ever seen.

How to make a beet cake.

I’m gonna do it.

Oh yeah and to keep up with this ice cream trend I seem to have been going on (on average, about every other day this past month? NEWS FLASH: ice cream is a health food!), here is something you need to be aware of (if you are not already):

Ben & Jerry’s “Late Night Snack“.

More like “Late Night Crack“.

CHOCOLATE COVERED POTATO CHIPS.

Enough said.

It’s okay.

You’re totally allowed to make a mid-night trip to Safeway in your PJ’s and slippers just to acquire a pint of this. I won’t tell anyone… the secret’s safe with me.

You probably wear cute PJ’s too, so that’s totally allowed.

Just don’t run over your neighbors cat as you frantically pull out of the driveway…

I know you’re on a mission now.

Between homemade ice cream sandwiches, late night post-bar nothing-is-open-“I reluctantly have to resort to Cold Stone” runs, Humphry Slocombe in the city pre-Iron & Wine show going (peanut butter curry and cinnamon brittle, anyone?), and the new local Penny Ice Creamery (pistachio cardamom chocolate chip, balsamic cherry), I have been on the longest ice cream kick of MY LIFE! No joke, folks. I swear I’m not pregnant. But my hormones have been pretty whacko lately and all I have been wanting is cold creamy goodness. A little salt and sugar mixed in don’t hurt either. Oh lovely hormones… you make the world go ’round.

Oh yeah, and because ice cream and beer go so well together and one without the other on a warm summer evening would just be a sin, here is a new seasonal one out by New Belgium: Somersault ale. Being a fan of all things limited edition and seasonal, I bought a 6-pack today and must say it’s quite delicious. Looks like it is temporarily replacing the past summers of Skinny Dip. As it’s described on the label:

“Somersault Ale is a fun roll around on the tongue and a perfect, summer lounge-around beer that is easy to drink. Color is blonde with a suggestion of amber. Somersault tumbles out with citrus aroma from Centennial hops, a tuck of soft apricot fruitiness, completed by a smooth, upright finish with oats that were fermented in a long, slow mash. Somersaults all around!”

Yum! At least some beer descriptors don’t sound as pretentious and ludicrous as most wine labels… I can handle talkers like this. I’m glad I just now discovered their website! I’m diggin’ the food pairings and un-recipe “recipes”. The peach goat cheese arugula candied walnut salad may be the next to-do on the list…

And a lovely new Vetiver song (that I just can’t get enough of) to leave you with for now…

Humphry Slocombe: The Hipster Ice Cream Parlor of Ice Cream Parlors

I like weird food.

I like unique food.

I like creative food.

I like ice cream.

I like weird, unique, and creative ice cream flavors.

So when I discovered that a little ice cream shop in San Francisco–Humphry Slocombe–could deliver all of these in one, I was immediately excited. Thanks to a slow afternoon at work one fine day several weeks ago, I was able to catch up on some reading in the New York Times magazine and was intrigued by the featured photo of an ice cream shop with the decoration of a taxidermied double-headed cow plastered to the wall above the red-leather swivel stools.

So on my latest trip to San Francisco to run the half marathon, I made a point to stop by there on my way home. I dialed the address of this baby into my GPS and off I went into the Mission District. It was perfect ice cream weather: typical overcast Bay Area skies with a little bit of sun peaking out. I easily found (free!) parking on Harrison St. about a block away from the shop that Sunday afternoon, and was instantly greeted by these fantastic Warhol replicas the second I walked through the door.

Luck was on my side–the line was short and sweet. Apparently they had just opened at noon, so all flavors were in stock. The assortment of 12 flavors rotate daily. Sometimes hourly (if they sell out). I had crossed my fingers that the infamous “Secret Breakfast” would be showcased. And sure enough, there it was, right before my eyes. BOURBON. AND CORNFLAKES. IN ICE CREAM. Yes. How do you like that one? The ice cream proprietor, Jake Godby, has over 100 crazy ice cream flavored recipes in his back pocket, although he claims he “can’t sell cupcakes to save his life” (ahem… call me, Jake, if you need future business partner). He claims “I only make ice cream I think tastes good” (NY Times). And let me tell you, it does.

Some flavors that have piqued my interest (so much so that I don’t mind randomly driving the hour and 20 minute drive there just to take my chances on trying every single one at some point in my life):

-Black Walnut

-Candy Cap

-Candied Ginger

-Elvis (the “Fat Years”)

-Green Tea-Black Sesame

-Guinness Gingerbread

-Harvey Milk & Honey Graham Cracker

-Honey Thyme

-Milk Chocolate Tarragon

-Peanut Butter Curry

-Pom Coconut Ale

-Pumpkin 5 Spice

-“Red Hot” Banana (yes, Red Hot candies in banana ice cream)

-Salted Licorice

-Secret Breakfast

-Skull Splitter Root Beer

-White Chocolate Lavender

And sorbets & sherberts:

-Cucumber Ice Milk

-Dirty Girl Strawberry

-Golden Beet Saffron

-Hibiscus Beet

-Jesus Juice (red wine + coke)

-Pineapple 5-Spice

I think you get the picture.

Pictured below are the flavors that were available that day:

The girl behind the counter was super friendly and didn’t mind at all handing me samples of almost every single flavor (I couldn’t help but feel semi-guilty with all the spoons they must have to wash constantly). I was curious about the Balsamic Caramel and before I could ask to try it, she already scooped me out a bit. After himming and hawing for a few good minutes, I went for a double-scoop combo (on a sugar cone) of the Secret Breakfast and the Blue Bottle Vietnamese Coffee. Bourbon. Cornflakes. Coffee. Ice cream for breakfast anyone?

And it was only $3.75! Pretty darn reasonable, if you ask me!

I also considered taking home a hand-packed pint of something, but I asked the cashier her opinion if it would survive the trip home and she as unsure as I was.

Next time I’m bringing freezer bags!

(Photo: From NY Times article)

So I just sat myself down and had a great gastronomical experience.

And stared at the double-headed cow.

And took a billion pictures.

And felt super content.

And fantasized about my future blog post that I am now writing about Humphrey Slocombe.

Because I secretly wish I could have been that interviewer/writer/photographer from the NY Times.

Instead, I’m doing this (unpaid) from the comfort of my living room.

Just for pure self-enjoyment and nostalgia.

And because you owe yourself a visit to this establishment sometime in the near future.

So yes, Humphry Slocombe, I love you. I am a believer. And I will return to you once again. Very soon. Like, in about five days, actually. Hopefully I’ll be able to cross off a few more of those flavors from that list. In the meantime, I’ll just have to live vicariously through your Twitter and Facebook feed. And once I have the chance, will definitely be giving you 5 stars on Yelp.

If you go:

Humphry Slocombe

2790 Harrison St (between 23rd St & 24th St)

San Francisco, CA 94110

Neighborhood: Mission

(415) 550-6971

www.humphreyslocombe.com

Mon-Sun 12pm-9pm

Cash only

A Happy Pumpkin (and Owl) Filled Feast!

So I know it’s been a good week now, but I sadly haven’t had time to update. My Halloween is usually never typical, and this one was no exception. When I woke up, I was immediately inspired and motivated to cook and bake. I wanted to create a nice dinner meal for my family. And that is what I did. All day long. Eight hours. In the kitchen. And I loved every second of it.

It was a such a beautiful fall day so I went on an adventure and walked to the grocery stores, and trekked my groceries home. I walked around the lovely neighborhoods and checked out the awesome house decorations, carved pumpkins, fake spiderwebs and tombstones and such. It was quite lovely.

To start off, I made an ale, pork loin, and pumpkin stew in the slow cooker. That took about 5-6 hours all in all, so I made other things while that was going. I also made some sweet, salty, anise and orange spiced pistachios that turned out amaaazingly delicious. So easy too! Then I roasted some butternut squash and brussel sprouts, and tossed them in candied ginger with some chopped cilantro (both recipes from Rachael Ray). And then I made the most amazing thing of all: a (vegan) pumpkin ice cream torte. Yes. The recipe called for regular ice cream, but I had some coupons for free dairy-free pints so I took advantage of that, making my own pumpkin ice cream smash. It turned out amazing! And I added a little twist to it at the end, of course… pictures and recipes below!

I made my own pumpkin and leaf toasts out of black bread and a cookie cutter.Put a little butter and cinnamon sugar on them, stuck ’em in the broiler for about 2 minutes…

Ale, Pumpkin, & Pork Stew-2-3 lbs. pork loin
-4 c. chicken broth
-1 bottle of a good scotch ale (or any beer you think would pair)
-1 c. water
-15 oz. pumpkin puree
-4 T butter
-1 c. sliced carrots
-1/2 sliced red onion-1/2 t. cinnamon
-1/4 t. cloves
-1/4 t. nutmeg
-3/4 c. heavy cream
-salt & pepper to taste
Turn the slow cooker to ‘high’. Add the beer, broth and water – then the pork loin. Cook for 3-4 hours until the meat begins to fall apart. Take chunks of the pork out and break into bite size pieces and then return to the pot. Add the pumpkin and spices. In a pan on the stove, melt the butter and toss in the carrots and onions – lightly salt and pepper. Cook until they just become soft then add this to the stew pot. Stir the stew and cover – cook another hour. Add the heavy cream and cook another hour. Turn the soup to warm and serve when ready.

These turned out AMAZING! I plan on making lots of these guys and giving them out as gifts this season…

Pistachios with Anise & Orange-1 tablespoon superfine sugar -1 teaspoon ground aniseed -1 teaspoon salt -2 tablespoons vegetable oil -Grated peel of 1 orange -1 1/2 cups shelled raw pistachio nuts Preheat the oven to 350°. In a bowl, combine 1 teaspoon each superfine sugar, ground aniseed and salt. In a skillet, heat 2 tablespoons vegetable oil over medium heat. Add the grated peel of 1 orange and 1 1/2 cups shelled raw pistachio nuts and cook, stirring, for 5 minutes. Transfer the nuts to a baking sheet and toast in the oven for 8 minutes. Toss the toasted nuts in the sugar mixture.
Butternut Squash & Brussels with Ginger & Cilantro4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups) 3-4 cups sliced and quartered brussel sprouts (optional)1/4 cup vegetable oil 2 teaspoons ground coriander Salt and pepper 1/2 cup finely chopped crystallized ginger 1/2 cup cilantro leaves
Preheat the oven to 450°. In a large bowl, toss the squash and brussels with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.

Vegan Pumpkin Ice Cream Torte with Graham Cracker Crust and Caramel3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
Cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups vanilla dairy-free ice cream (about 1 1/2 cartons), divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping (I made my own, which, by the way, was my first time making caramel and IT WAS HARD… all the recipes online said it was so easy.. liars! But it eventually kind of came out…)
1. Preheat oven to 350°.
2. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack.
3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
4. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Cheers! Hope you enjoyed the pictures and recipes from the feast and that you’ll try out a few things as well!

Go Smell (and Taste) the Roses…

My new favorite ice cream. 

Seriously, so effin’ fantastic. Especially with pistachios! Tonight I made a vegan sugarplum coffee bundt cake and had a scoop of this with it. Whole Foods was giving away free $5 coupons the other day so I took advantage of it and got a pint of this yummy stuff. They also have a ginger rosewater flavor, and lavender ice cream! I’ve been on a rosewater kick lately, if you couldn’t tell. White rosewater kombucha, rose petal jam, rose petal tea and smoothies. So bomb. I used to not be so fond of the fluffy scent but ever since I started using it as a facial toner and started incorporating it into cakes as well, I began to love what it had to offer, especially when paired with pistachios and/or cardamom. Ayurveda is also really big on rose water. As it states here, a warm cup of milk blended with rose petal jam is a nice soothing bedtime drink that will help you sleep! Goes to show it’s not only tasty but there are medicinal qualities as well. Rose petals help recondition the nervous system, helping to alleviate insomnia, fatigue, and depression. They are also beneficial in treating menstruation and stomach disorders. So, indeed, it is quite a feminine herb. The feminine scent helps the female reproductive organs. Intuitive associations go hand-in-hand. That’s what I love about Ayurveda. It all makes sense… maybe I do belong in the City of Roses after all! Hmmm…

Additional website: Rosa damascenaP.S. Rose stands for “gift of angels”.