ML Interest Tag: coconut-cream

I Scream, You Scream, We All Scream for Frozen Pudding

by rtandreakagey

Summertime means hot days, cool treats, and sticky fingers covered in melty, soupy not-so-iced cream. But there’s a new treat in town, and Little Spoon’s delicious, frozen and packable dessert are ones that you can bring along for beach days, road trips, birthday parties and lazy park afternoons. With no fuss and half the mess of ice cream, frozen pudding by LA’s Little Spoon will make you and your puddin’s pop with joy.

                                                                                             photo: little spoon

More Than Just Your Average Pudding
Little Spoon pudding cups aren’t your mama’s snack pack. Chef Hannah Canvasser (co-founder of the new LA company with Jason Kessler) transforms her handmade delicious pudding into a creamy, rich frozen dessert mixed with fun, all-natural inclusions like graham crackers, marshmallow cream and vanilla wafers. With palate pleasing flavors like Nana Banana (just like grandma used to make), Caramel Latte (coffee hour transformed) and Campfire Chocolate (cold and creamy s’mores), this pudding perfection is appealing to both the budding foodie and pintsize sweet tooth alike. An all-inclusive pudding pioneer, Little Spoon currently offers 5 flavors including both vegan (Coconut Cream Pie) and gluten-free (Brown Sugar Vanilla) options.

photo: Schuck Photography

Pudding A-Go-Go
The idea that makes Little Spoon pudding packaging ingenious for parents is that while you buy it frozen, there’s no need to eat it that way. Enjoyed frozen or thawed, this is one cool treat that is meant to be savored, not devoured. Unlike the classic summertime favorite, frozen pudding doesn’t melt. Instead of a chocolate puddle and endless tears of disappointment, you’ll still have a delicious cup of cool, thick pudding to enjoy at your leisure.

Thanks to the cute, single-serving cups, this frozen delight travels with you to all of your family adventures, making it easy to toss a pack or two in lunch boxes, camp snack packs, beach bags or coolers.  The delicious melt factor also makes them perfect for summer birthday parties, where kids often get a big scoop of the frozen stuff, just to set it down and come back to find a flavored puddle of cream.  Which means tears, and a second bowl.  That will also melt in minutes…

photo: Andrea Kagey

Pudding Party
Right now, Jason and Hannah have no immediate plans for a storefront of their own. Instead they’re focusing on bringing the pudding to you by way of private parties and events. When they’re not livening up a party, you should expect to find their custom-made freezer cart and vintage cooler at street fairs around town like Abbot Kinney First Fridays and Smorgasburg LA.

photo: little spoon

Special Delivery
Can’t wait for an event to get your pudding fix? Check out their website to see where they’re carried and head to one of the several gourmet food markets from Santa Monica to Pasadena that sell Little Spoon to big fans. You can also have it delivered right to your door (or anywhere else in the US) in a convenient pack of 8 pudding cups, completely frozen in a reusable freezer tote. Thanks to Little Spoon, beach days just got a lot sweeter.

Online: littlespoonpudding.com

photo: Andrea Kagey

What’s your favorite summer sweet indulgence? Share it with us in the comments!

—Andrea Conway Kagey

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Fun with Fruit: Creative Ways to Save Summer’s Bounty

by Abigail Matsumoto

Whether your last u-pick adventure with the fam was a whopping success (you have the bushels and buckets of fruit to prove it) or you want to savor the last berries from your CSA box, it’s time for a bit of recipe inspiration. From easy-peasy blackberry jam to homemade berry Newtons and apple chips, we’ve rounded up a select bunch of ideas to maximize on summer’s bounty. Scroll down for 11 fruitful ways to cook with the kids.

Homemade-blackberry-jam-recipe-500x409
photo: My Frugal Adventures

1. 10 Minute Blackberry Jam
The magic trick behind this ultra-quick blackberry jam is getting the right consistency while cooking on the stove top. With minimum prep and a little bit of heat, you’ll have tasty jam for the whole fam. Get the how-to here.

baked-apple-chips-the-viet-vegan-1
photo: The Viet Vegan

2. Baked Apple Chips
If an apple-picking adventure left you with bushels of apples, consider this: baked apple chips! It’s a sweet and crispy snack for after school, movie marathon couch sessions, and more. Head here for the recipe.

berry newtons
photo: All Day I Dream About Food

3. Berry Newtons
These homemade berry newtons have all the familiarity of the store-bought version but with a major homemade twist.  The crust uses whole wheat flour and flax seed, the berry filling goes easy on the sugar, and the result is the perfect size for little hands. Snag the recipe here.

berries sorbet
photo: Tartelette

4. Berries Sorbet
Did somebody say sorbet? Don’t put your ice cream machine away just yet, because this very berry treat is a great way to use up your u-pick haul. Find the instructions here.

frozen strawberry
photo: The Vault Files

5. Frozen Greek Yogurt & Coconut Covered Strawberries
Need a pop-in-your-mouth and eat-on-the-go snack? The kids will love these frozen berries that have the added fun of greek yogurt and coconut. You can even win extra points by using their fave yogurt flavor. Read more here.

berry monkeybread
photo: Drizzle Me Skinny

6. Mixed Berry Monkey Bread
Sometimes you just need a sweet indulgence, right? Cue this berry-fied monkeybread and its ooey-gooeyness. Thanks to Pillsbury biscuits, you can whip this up without too much fuss. Get the whole how-to here.

applesauce-crockpot
photo: Neighbor Food

7. Crock Pot Applesauce
The tots will love using the apples they picked for this homemade applesauce. You’ll love that this recipe calls for your good friend, the crock pot. Bonus points: You can freeze this applesauce and then thaw overnight when you’re ready to eat. Click here for the instructions.

strawberry fruit rollups 2
photo: Divas Can Cook

8. Homemade Strawberry Fruit Rollup
All-natural fruit rollups that are ultra-easy to make? We’re in. This recipe only calls for strawberries and a touch of sugar so it’s all about minimum work and maximum fruit leather enjoyment. Get the instructions here.

mixed berry muffins
photo: Julia’s Album

9. Mixed Berry Muffins
We’ve got your new favorite muffin recipe right here. In addition to greek yogurt, these muffins are rocking three types of berries–which makes them extra moist. Get the kids to help measure and stir and you’re halfway there! Head here for the recipe.

berry popsicles
photo: Eat Good 4 Life

10. Raspberry and Cream Popsicles
Thanks to Dixie cup molds, these popsicles are cute and just the right size for the littles. There’s greek yogurt involved, plus maple syrup, coconut cream, and, of course, berries! Get the recipe here.

Homemade-Apple-Cider-3
photo: Gimme Some Oven

11. Homemade Apple Cider
If you’re ansty for autumn, we’ve got just the thing to warm you up and tide you over. This apple cider recipe has very little prep work and the aroma of simmering apples and spices will make your house more homey than ever. Get the instructions here.

Which recipe will you use for your u-pick haul? Share with us in the comment section below!

—Abigail Matsumoto

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Almond Joy Ice Cream

by Erin Lem

Put your ice cream maker to good use with this delicious vegan almond joy ice cream recipe that comes to us from Fried Dandelions. Don’t have an ice cream maker? One glance at this gluten- and soy-free recipe and you’ll want to go out and buy one.

Ingredients:
½ c unsweetened shredded coconut
1 can coconut cream (thicker than coconut milk)
¼ c maple syrup
2-3 t almond extract, depending on how strong you want the almond flavor
2 ounces dark chocolate
1 T coconut oil, optional

Method:
1. Spread coconut out on a parchment lined caking sheet. Place in the oven at 350 degrees for about 5 minutes while the coconut toasts. Keep an eye on it because it goes quickly! As soon as you smell it it’s probably done! Remove coconut from oven and set aside.

2. Pour coconut cream, maple syrup, and almond extract into a storage container and whisk together. Add coconut and mix. Cover and place in the fridge for at least 3 hours to chill (this will make the freezing process easier).

3. Once chilled, pour the mixture into your ice cream maker and churn according to machine instructions.

4. While it is churning, place the chocolate in a microwave safe bowl. If you would like, add the coconut oil as well. The coconut oil will make the chocolate freeze into chips very easily, and will make it a little smoother to work with, but is by no means necessary so if you are watching your oil intake feel free to leave it out.

5. Place the bowl of chocolate in the microwave and heat for 1 minute until melted. Line a jelly roll pan (that fits in your freezer) with a piece of parchment paper and pour the chocolate on top. Use a spatula to spread it, almost like you are painting the parchment. Place it in the freezer to freeze—it only needs about 5 minutes.

6. Once the ice cream is nearly done, remove the now frozen chocolate from the freezer. Using a fork, break up the chocolate into flakes. You can pull at the edges of the parchment paper to help with this process. Don’t use your fingers or you will melt all of your chocolate! Add the flakes into the ice cream during the last minute of churning and allow it to mix in.

7. Remove the ice cream from the ice cream maker and place into a storage container. You can eat the ice cream right away, or place it in the freezer to allow it to freeze completely. Let it sit at room temperature for a few minutes before serving for easy scooping.

“Like” this story if you’re excited about making this recipe!

This recipe comes to us courtesy of Sarah at Fried Dandelions. Check out Fried Dandelions for more vegan recipe ideas!

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Date Night: The 12 Best Cookies in San Francisco

by Erin Lem

7×7 sent out a simple tweet about cookies and things got heated up pretty quickly. The baked-fresh-daily Specialty’s cookie quickly rose to the top as a crowd favorite. Not surprising, since the California chain has six bakeries in the Financial District and a Cookie Radar—making their warm blood-sugar boosters an easy work-day grab for a lot of people. But we’ve found other perfectly crispy, crumbly, gooey delights in the unlikeliest of places too. After sniffing out an array of hot contenders, multiple taste-offs and some extra time on the tread mill, here’s a baker’s dozen of San Francisco cookies worth going the extra mile for.

1) Chocolate coconut from Bun Mee
No, this restaurant isn’t only about banh mi sandwiches. They also make a little delicate sandwich cookie out of chocolate and filled with the perfect dose of sweet coconut cream. For coconut lovers like Sara, resistance is futile. …read more.

2) Peanut brittle from Mr & Mrs. Miscellaneous
This little Dogpatch shop’s handmade peanut brittle is to-die-for on its own. Swirled into fresh cookie dough, it’s deadly enough that it made this year’s Best Of list.…read more.

3) Chocolate fleur de sel from Knead Patisserie
Tucked in the back of Local Mission Eatery, this bakery feels like a secret. Here baker Shauna Des Voignes nestles thick crystals of fleur de sel into these deep dark chocolately cookies, our favorite bite in the shop.…read more.

4) Oatmeal raisin from Delessio
Take in all the mini cupcakes and beautiful cakes for a visual feast, then dive straight into the relatively humble-looking oatmeal raisin cookie. It’s buttery, slightly gooey and cinnamon-laced, as seductive as it gets and anything but pedestrian.

5) Chocolate chip from Tartine Bakery
With a fairy tale crispiness and a light texture, these are not your mother’s chocolate chip cookies. …read more.

6) Chocolate-mint from Batter Bakery
The owner is a former accountant who quit her day job to open this kiosk in the Bank of America plaza. Her chocolate mint cookie is soft, rich and chewy, refined with a light lace of cool mint. …read more.

7) Circus from Goody Goodie
Owner Remi Hayashi thought it was a good idea to put caramel corn and chocolate chips in his circus cookie. We think “good” is an understatement. …read more.

8 ) Caramel praline from Hooker’s Sweet Treats
Hooker’s gets the sweet-salty balance down in most of its sweets, but this handmade caramel-ridden cookie also balances crunchy and soft. One of the cafe’s freshly pulled Sightglass espresso drinks is the perfect compliment. …read more.

9) Cookies and cream from Anthony’s
Anthony Lucas’ Mission shop switches up the cookie roster daily. But his regulars won’t let him take away the cookies-and-cream flavor, specked with semi-pulverized Oreo chunks and perfect with a cold glass of Straus milk. …read more.

10) Gingersnap from Miette
A long-running Big Eat selection, this ginger cookie may look thin and unassuming, but it packs in three types of ginger for a spicy, deep punch that’s unmatched by any other. Get to the Ferry Building now and buy yourself some. …read more.

11) White chocolate macadamia nut from Bumzy’s
A mother and daughter team run this Fillmore street shop, baking cookies by-the-sheet according to a generations-old family recipe. The subtle crunch and extra-sweet kick to their white chocolate macadamia nut is divine. And the recipe is top secret. …read more.

12) Chocolate chip walnut from Mission Beach Cafe
At this popular Mission District brunch destination, pastry chef Alan Carter bakes this classic American treat to the perfect level of crispness, so it’s still a little soft and chewy inside.…read more.

By Carolyn Alburger

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.

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Date Night: Best Food & Drink in 2011

by Erin Lem

2011 was an exceptionally fun and exciting year for Seattle families and thanks to our friends at Seattle Magazine, Seattle parents now have plenty ideas for date night. From recommendations for local spirits to tips on art collecting to splurge worthy meals, moms and dads now have tons of tips for what to do when the kiddos are with the babysitter for the evening. To sum it all up, Seattle Magazine has generated a sweet list of the Best Food and Drink Spots in 2011. So go ahead mom and dad, celebrate the end of a great year at one of these fab Seattle eateries.

Best Pie
Seattle Pie Company

It was the year of the pie! Proof: A half-dozen new pie shops opened this year, A La Mode, American Pie, High 5 Pie and the easy-to-remember Pie among them. But after eating our way through miles of crust and pounds of filling, we’re convinced that the shop that makes the best pies is one that we discovered a couple of years ago in Magnolia: the sweet, charming Seattle Pie Company.

Chef and owner Alyssa Lewis’ pies have flaky crusts, delicious fillings, and a crumb topping on the apple-huckleberry, apple and cherry crumb pies that is so good, you’ll be tempted to eat it right off the top with a spoon. Especially delicious: coconut cream, banana cream and the to-die-for chocolate cream pies. Long live pie!

3111 W McGraw St.; 206.217.4743; seattlepiecompany.com

Best Pop-Up Restaurant
Little Uncle

 

Despite the dozens of local restaurants opening every month, Seattle foodies are always on the hunt for the even newer, even hotter, even more brag-worthy finds. Enter: the pop-up restaurant.

 

Usually only around for a limited stint in a borrowed or rented space, these temporary restaurants are a clever way for chefs to test recipes for upcoming restaurants, play with different concepts or just cook in a different style than their current jobs allow. This year, we saw pop-ups from Skillet pre-diner, Canlis’ Hearth & Home pop-up, which lived inside Queen Anne’s Macrina for two days last winter, and chef Erik Jackson of Cuoco, whose pop-up was called A Square Meal when he staged it at the Volunteer Park Café last summer.

 

But our favorite—perhaps because it has been so long-lived—is Little Uncle, which, until late September, was known as Shophouse. Lark sous chef Wiley Frankand his wife, Poncharee Kounpungchart (shown above), cook the Thai street food that both of them love dearly. In fact, the success of the pop-up—which first lived at Licorous before the bar closed this summer, and is now alive on Monday nights at La Bête (Capitol Hill, 1802 Bellevue Ave.; labeteseattle.com)—spawned a summertime farmers market stall in Columbia City. Could a brick-and-mortar space be far behind?littleuncleseattle.com             

To read the entire article that includes the best fusion bakery, the best new foodie neighborhood, the best ice cream and cookie spot and so much more, click here.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.

 

 

 

 

 

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