July 21: National Junk Food Day

I'm not really the healthiest eater.

I mean, I eat a spinach fruit smoothie for breakfast each morning. And I have been eating a lot of spinach salads lately.

But then twice, in the last week, I've been guilty of eating a donut IN THE PARKING LOT of the athletic club. I don't even like drive down the street and then stuff that deliciousness in my mouth. I try to be sneaky. I make sure my car is parked in the opposite direction of the club. I wouldn't want someone to see me. But still...

I'm also addicted to coffee. Not just like regular black coffee. But like coffee that is loaded up with sugar.

I love chocolate.

And ice cream.

And fudge. And of course donuts!

Pretty much any dessert.

So in honor of today, I'm posting some pictures of my favorite junk food.

Enjoy!

Mud pie from Red Robins!

Caramel corn!

Pigs in a blanket!

Ice cream with sprinkles!

Chocolate zucchini bread!

Rice krispie treats!

Pie!!!

July 1: National Creative Ice Cream Flavors Day

I love ice cream. That's probably not news to you though.

There's was so many different ways I could celebrate National Creative Ice Cream Flavors Day.

I thought about making cinnamon ice cream. You know I love cinnamon.

I happened to have bought these really good pastry puffs at a market earlier. They are lightly sweet with sugar chunks on top. But on the inside, that's where the real magic is. They are almost completely hollow. The crispy pastry is light, yet oddly filling.
 

Aren't they cute?

 I remembered I had a few of these pastry puffs leftover and I had an idea. My idea's are usually good. Unless it involves me lassoing a hose above my head. (Read here for this entertaining story.) 

Anyways, I cut these pastry puff guys in half and toasted them in the oven for a few minutes. I plopped a scoop of vanilla ice cream in them, topped with freshly sliced strawberries, and added a heavy drizzle of Kahlua. Because you know how I love Kahlua.

They were a hit. My dad really liked the Kahlua part.

Doesn't it look fancy?

Anyways, if you are ever in Central Oregon, check out Sparrow Bakery. This is where I got these pastry puffs from. I'll have to figure out what they are actually called. I've never actually eaten at Sparrow Bakery, (only at the stall they have at the local market on Friday's), but I checked out their menu and have added eating at this place to my to-do list.

I thought it was a rather creative way to eat ice cream. It might not technically have been an ice cream flavor, but I like how I celebrated this day and that's what matters.

June 7: National Chocolate Ice Cream Day

It's starting to feel like Summer in this small town. Today was around 90 degrees outside. HOT.

What better day to celebrate National Chocolate Ice Cream Day?

I even had Summery sprinkles to add on top. (OK, they might actually be Easter sprinkles I got on sale after Easter, but let's keep this a secret.)

And no, I did not have two chocolate ice creams. One is my mom's.

The perfect way to end a long and hot day.

And the best part?

There's more left for tomorrow.

February 1: National Baked Alaska Day

I had never heard of Baked Alaska until a few days ago. To be honest, I thought it was a fish dish. I guess I always picture fish coming from Alaska so I just assumed that's what it was. I wasn't excited to celebrate this day until mom told me it was a rather fancy dessert. Any type of dessert is a winner in my eyes!

Pluto gives this dessert two paws up!

Ingredients:

• 6 tablespoons white sugar
• 3 large egg yolks
• 1 teaspoon  vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled
• 3 large egg whites at  room temperature
• Pinch of salt
• 6 cups Neapolitan ice cream
• Meringue (see recipe below)

Directions:

1. Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
2. Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 10 minutes. Add vanilla, and fold in melted chocolate just to combine.
3. In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
4. Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about17 minutes. Remove from oven, and let cool on a wire rack.
5. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with Neapolitan ice cream.  Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
6. Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
7. Preheat oven to 500 degrees. Fill a pastry bag, fitted with a star tip, with meringue; pipe onto ice cream, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
8. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

Note: One recipe recommended using a blow torch to brown the meringue. Due to the fact that Pluto is highly flammable and I am slightly clumsy, we elected to brown the dessert in the oven instead.

Mixing the cake batter.

      






 

Mixing the melted chocolate in.

Meringue Directions:

• 4 large egg whites, at room temperature
• 1 cup sugar
• pinch cream of tartar
• 1/2 teaspoon pure vanilla extract

1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately. 

Ready for the meringue!

     

YUMM!

Pluto makes a great helper!