Saturday, July 30, 2011

Forever Nigella: Iced Dreams



Summer is hot and that means ice cream is a freezer necessity.  I love that this month’s Forever Nigella theme, host by Soul Curry, is “iced dreams”.  We’re challenged to create one of Nigella’s cold desserts.  It took me most of the month to decide what I wanted to do, but after seeing this picture I was hooked:

cheesecake ice cream


Nigella has here given us her version of Cheesecake Ice Cream sandwiched between two digestive biscuits.  Digestives are very similar to graham crackers, although not as thin.  In Britain, they are used to make the crust for cheesecakes as we do with graham crackers here in the States.  You can find Digestives at World Market and other stores that sell international foods.  Of course, if you can’t find them, plain graham crackers crumbled into the ice cream would be delicious as Nigella suggests doing when she gives the recipe here:

Nigella Lawson’s Cheesecake Ice Cream


This has all the goodness of cheesecake with the cool, creaminess that only ice cream can deliver.  It makes about a quart of ice cream.  I store my ice cream in plastic take-out containers.  Pioneer Woman has a little post about these containers.  These babies really come in handy. 

If you’re planning on making these sandwiches, it’s a good idea to make them, then return to the freezer to harden a little.  Otherwise, when you take a bite the ice cream will ooze out all around.

One other note on Digestives: they are great for kids.  Liam, who isn’t quite one year especially enjoys them.  They are yum!  You can also find them dipped in chocolate.  Those are certainly worth searching for; you’ll thank me later.

(We have a nice coincidence here; today is National Cheesecake Day.  I celebrated without realizing!)

Forever Nigella Rules:

The current theme is “Iced Dreams” runs until Sunday July 31st. The current host is Arthi at Soul Curry. For more details read the current announcement post.

A reminder of the rules:

Forever Nigella #7 “Iced Dreams”Challenge:

To prepare and blog any Nigella recipe for a chilled or iced dessert. Not just ice cream, any dessert served ice cold will do!
Deadline: Sunday, July 31st 2011 at midnight wherever you are.
Round up: By the next weekend.

There are:

  • No rules about how often you must take part
  • No rules about stuff being secret until certain dates
  • No rules that everyone cook exactly the same thing
  • No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules

But there are 3 rules:
1. Blog your entry by the deadline including:
a) the current Forever Nigella badge
b) a link to the current host
c) a link to the official Forever Nigella page at Maison Cupcake:

2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below). If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.

3. Tell us about your post by emailing the current host at “debugcookingATgmailDOTcom”  and c.c. to “sarah AT maisoncupcake DOT com” with:
a) your name
b) URL of your post
c) a photo no more than 300 pixels wide.

Don’t forget to tweet your post with the hashtag #forevernigella – I will retweet all those I see!

N.B. Your entry must have been published since the announcement post. You may only submit something from your archives if you republish it as a new post.

If you don’t have any Nigella books check out these resources online:

Nigella’s official site:
BBC Food:
Channel 4 Food:
UKTV Good Food Channel:
Food Network:
Daily Mail:


Linked to Made It On Monday and Polly Want A Crafter?.

Wednesday, July 27, 2011

A Sweet Collaboration

When I first started blogging, I often saw mention of how blogging brings people together and you can become friends with bloggers from all over the world. At that time, I couldn’t really grasp the thought, but now I know it is true. Blogging these past two years has not only allowed me to share some things in my life to you, but has introduced me to some fabulous people out there in the blogosphere.

One of my new friends is Tricia who writes and illustrates the blog Trillustrations. I stumbled upon Tricia’s blog almost two years ago and instantly became addicted. She has the cutest illustrations, many of which she generously shares for free on her blog. Of course, she is happy to create a custom illustration for you.

Together, we have a special treat for you. I’m sharing a delicious recipe and Tricia has created a lovely recipe card for it. First, the recipe…

Take your ice cream to the next level with this Caramel Walnut Ice Cream Topping!!


It is sweet, crunchy and perfect with vanilla, chocolate and even coffee flavored ice cream. It’s also super easy to make, so make up two batches and share one with a friend. Tricia has made it easy to share this recipe; there are two per page!


Click on the picture to enlarge and print, or write to me at emcook17[at]comcast[dot]net for the pdf file.


Make sure to visit Trillustrations to see all of Tricia’s beautiful artwork. I know you’ll love her work as much as I do!


I’m also linking this to Made It On MondayPolly Want A Crafter?, Today’s Creative Blog and Tasty Kitchen to share the love.

Thursday, July 7, 2011

Perfect Pork Chops



Sometimes the best recipes also happen to be the easiest ones.  That’s the case with these fantastic pork chops.  It is really simple and the outcome is perfect in my opinion.  This is my go to marinade for pork chops.

Perfect Pork Chops

2 lbs. pork chops
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup water

Place everything in a large Ziploc bag. Stash in the fridge until needed, at least a few hours, but overnight is even better.  If the liquid doesn’t completely cover the chops, turn the bag a few times to help things out.

Now how do you want those chops? Grilled?  Ok, then just grill them on high until the middle is no longer pink. 

Want something even easier?  Then forget marinating in the fridge and just put everything in the crock-pot and cook according to it’s manufacturer’s instructions. Turn them over about halfway through cooking.  SO easy!

These chops want to be served beside mashed potatoes and these peas.  Dinner is served, YUM!

Click here for the Printable Recipe at Tasty Kitchen. 

Linked to Made It On Monday.