coffee toffee ice cream

coffee toffee ice cream | the thoughtful plate Let’s not mention the little fact that it’s been, uh, exactly three weeks and two days since my last post, okay? Sorry guys! First I had that broken lens situation, and then I came home (!!!!!), and all of that adds up to no blog posts for you. (See here and here if you’re unfamiliar with how this has looked in the past.)

I’ll try to make up for it by sharing [what I think is some of] the best coffee ice cream ever. Continue reading

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hazelnut butter meringues

hazelnut butter meringues | the thoughtful plateIt’s been too cold to photograph anything to share on here lately, and I’m not just saying that. I would seriously get frostbite, and that fact can be corroborated by the national weather service, or whoever it is that gets to state “truth” about the weather.

So today is the perfect day to share a recipe that I made a few weeks ago but never posted! These cute little things are from this month’s issue of Bon Appetit magazine, and when I came across them on the first read-through, I ran to the freezer to see if I still had some hazelnuts on hand. I had the exact amount called for, and if that’s not a sign then I don’t know what is. Continue reading

quick iced coffee + raw sugar simple syrup

 Happy Saturday! I’m popping in with a super quick post about my iced coffee method before I head into the kitchen to make some ice cream :)

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Too often iced coffee ends up tasting old and flat. I haven’t studied the science behind this; I just know that I like my coffee (hot or iced) to taste fresh. (I got this from my dad.)

I’ve tried the cold brew method once before, but it takes soooooo long. And when I decide I want iced coffee, I usually would prefer to be drinking it within ten minutes and not the next afternoon. Continue reading

cocoa coffee crumbs, for ice cream

 I know this doesn’t look like much- at all. At first glance it’s just multiple shades of brown in a bowl. Eaten with a spoon. Big deal. Continue reading