I am from a family of 7 – that’s 7 distinct personalities, 7 distinct opinions. Add to the mix that the ‘baby’ of the family is now 23 and well there isn’t a whole lot we all agree on. We do share two things in common – emotions that run high and deep and an unwavering love for ice cream. There is no time place or season that it is not appropriate to stuff your face with ice cream. Because I don’t want my readers to worry about my mental health I tend to avoid posting ice cream recipes in the middle of Canadian winters, but now it is spring it is time to share with you the wonders churned out by my cuisinart.
This ice cream recipe is a popular one I have made over and over again and here is what I have learnt – the quality of the chocolate and the flavour of the cocoa make all the difference. Yes, yes, I am Captain Obvious. But really, this isn’t the time to use your store brand chocolate chips, this is the time to bring out bars of darker chocolate you would actually like to eat. I had a 70% cacao bar handy instead of the recommended semisweet and I was reaching for my cocoa powder (grocery store stuff, nothing fancy) when I remembered something, a slightly acrid after taste I didn’t care for and I put down the cocoa powder and reached for some good ol’ Ovaltine.
The dark chocolate gives the ice cream depth and body while the Ovaltine with its malt-y smoothness gently rounds it out for an overall experience that is rich luscious perfection. You are welcome to make this with cocoa powder instead and know that it will still be lovely, but if you have some Ovaltine like I did then why not. Oh and if you do have Ovaltine throw away your previous chocolate frosting recipe and make this one.
Hello and welcome to this weeks collection of random three things that I have been up to or thinking about, but wouldn’t write an entire post about. That’s in large part because I have a food blog and don’t really know how I would tie some of this stuff in ;)
Thing One: Pretty Perfumes
At one point I had a modest collection of perfumes, at this point I am down to one that I love (Miss Dior), but I can see that it’s coming to an end. Since I no longer casually saunter through department stores smelling hundreds of bottles of perfume for fun (jk, I never did that) I didn’t know what I wanted next. As it turns out those perfume adverts in magazines that I usually just ignore have little strips you can open up and smell and these ones are just so pretty.
One day Kate, one day.
Thing Two: Her turn
Perhaps it’s just me, but with my first I was so excited to do things with her, share things with her, come up with new experiences, but with my second it is not even close to the same. Most of the time I plan around my older ones schedule and interests and my second is the lucky beneficiary of her sisters choices.
Well a visiting friend provided the perfect excuse for me to change that and this week I took Mishaal to a nearby farm. She loved it. All of it. From just being outdoors to running among haystacks to the mega bumpy slides and her favorite part – the sand pit where she would pick sand up in her little fists and squeal excitedly as she threw it. I cannot wait to take her back. Just her even.
When my brother graduated from college in upstate New York my husband and I drove down to help him pack up and move out. My brother – a fellow foodie – took me to one of his favorite cafes and there I got a cornbread muffin unlike any I had before. Now I went to school in the South (y’know if you y’all consider Virginia to be the South) and I have had many a cornbread, the tender lightly sweetened kind that you would have with something savory like a pot of chilli. But this sweet little thing, now this was a revelation.
I have made many many many cornmeal based baked goods since, one in particular, i.e Dorie Greenspan’s corniest corn muffins were my personal favorite until a fellow blogger pointed me towards this Serious Eats recipe. I made it once and then I knew, this, this was it.
So without further ado, here you go, a sweet moist skillet cornbread that is made even more delicious with a slathering of honey butter with a small dash of sea salt. Bliss.
My name is Sarah and I am a carbaholic. There, I said it, it’s done. Judge me all you skinny people with your zoodles and quinoa. By the way I like both things just fine, but put a steaming bowl of tehri in front of me and well…. I think you know how this plays out.
I have always loved Tehri unlike the rest of my siblings which meant I didn’t get to eat it as often as I liked, but when I did it always felt special. It was a dish that I had only ever seen made in my house and it didn’t even occur to me that there was another way to make it. When I got married my mil told me about her way – a way that involves tomatoes, curry leaves, and onion seeds and creates a flavor explosion which makes this a fun change from my usual. It is also different from my usual curry that I do not pre fry the potatoes for it. In this one you slice them nice and thin and cook it with the rest of the dish making this a one pot meal. Who doesn’t like a one pot meal?
Hello friends – how goes the long weekend? Good you say? Let’s make it great by rustling up a pan of these brownies. All it takes is some undecidedly fancy ingredients to get some pretty darn delicious results. Now I have had a go-to brownie recipe for a long time now, it is quick and delicious. With a few notable exceptions other brownie recipes have left me feeling a little ‘meh’ especially the ones that have involved elaborate procedures and recommended that I wait 24 hours before trying a piece – laughable really.
When I came across this one from Cookie + Kate I had a feeling. For one she takes crackly tops seriously, as do I. For another she seems to really get that a brownie, a perfect brownie, should be mostly fudgy but with a little bit of heft. A rich caramelly back note, a touch of coffee and a little extra cocoa powder doesn’t hurt. Also I think the stirring is kinda magical – the last 50 strokes at the end – don’t skip it.
Speaking of skipping things, I think I may have failed to mention something – the South Asian Bloggers Network. A duo of wonderful women came up with the idea of bringing South Asian bloggers under one banner to help foster the advantages of a community both in terms of blogging support and sponsorship. You can read more about it here.
Well the same duo also came up with a challenge a few weeks ago – a two week blogging challenge, a post on each weekday for two weeks straight making for a total of 10 posts over 14 days. Bring it on I say! Actually moment of truth: I totally panicked and am now faking a cool bring-it-on-its-no-bigs attitude. What I am genuinely excited about is bringing you a slew of yummies over the next two weeks – as my insta followers now I have been cooking and baking away and now it’s time to get blogging!
Hope you enjoy this sweet start to the next two weeks!
By this time, like me you have probably seen countless beautiful Mothers Day brunch dishes floating around the internet, taking over Pinterest, spreads that are beautiful and magazine worthy and you know would just take hours. Well, if like me you are strapped for time then here is a quick delicious mothers day dish that requires little work and delivers some great flavor. It is also a really fun one dish brunch to make for friends with perhaps a little bit of fresh fruit on the side.
To all you wonderful mamas, grandmamas and mama in laws out there – especially mine – hope you have a wonderful and delicious Mothers Day :)
Happy One Day Away from Friday everyone! Today I am back with Three Things Thursday hosted by Love Laugh Mirch, The Write Balance, and Pink Chai Living. Go ahead and check out what everyone else has up their sleeves this week – right after you read this of course ;)
Thing One: “Used” Plates
I can imagine how horrified my mother would be that I recently acquired a chipped plate “Tooti hui plate lenay ki kya zaroorat thhi?!?” (“Why did you need to buy a broken plate?”). Of course my father would ask if the chips in the plates determined the discount received (I am onto you daddy).
In all seriousness I have been meaning to add something with a little more character to my collection of food props and when I heard of someone selling some vintage pieces she had brought over from Ireland that was my cue to get cracking. By which I mean my poor husband and two kids sat in the car on a very hot day while I went through 200 odd plates and cups and got these. Aren’t they so pretty?
Thing Two: Frozen and Frozen
You’ve heard of the movie, yes? lol. I kid – unless you know zero girls under the age of 12 you’ve probably heard of it more times than you like. Well if you follow me on Instagram (@sarahjmir) then you already know two lovely little friends of my daughters had Frozen parties recently and their mothers were kind enough to let me have some fun with some yummy treats.
I did these Frozen snowflake cookies for one party and the 3-tiered buttercream ruffle cake with a Frozen Lego topper and smarties nestled in the center for another. Just in case anyone is trying to attempt the M&M cake let me warn you that they sort of pack in over time and don’t gloriously spill over quite as you hoped. You live you learn (sorry Vaish!).
Thing Three: Girly Girl
It is no secret that I was a bit of a tomboy, it is also no secret that I was thrilled to bits when my first born took to trains and roughhousing over dolls and dress up. However, my second at the grand old age of one will throw tantrums to wear dresses, bring me skirts from her dresser to put on top of whatever she is wearing, will walk around carrying a purse and a ‘baby’. It is amusing, somewhat perplexing and occasionally downright irritating. At ONE, really?!?!?!?
I see many sparkly dresses in my future – eeps.
(full disclaimer: I did not buy her that dress, but I suspect she will love for life the friend of mine who did!)