I’ve been neglecting you.  I’m sorry.  These things happen.

 

 

It’s just, well I’ve had writers block lately.  It’s not that I haven’t been cooking or baking.   It’s just I haven’t been writing about it.  I think I’ve simply been too busy.  I’ve done a lot and I’ve done a lot of nothing.   It’s been wonderful and exhausting.

 

 

So here’s my summation of everything that I’ve been up to lately.

 

There was ice cream again, lots of it, it was insane and delicious. 

There was banana.

And raspberry swirl.

 

There were cupcakes upon cupcakes upon cupcakes.  Most of which didn’t even make it on here. 

I made little berry trifles.

 There was a 40th anniversary party for my parents involving cupcakes and cookies.  They were pretty tasty.  I used this recipe for the cupcakes and this for the frosting.  Here’s the recipe I used for the cookies.

I’ve been gardening.  

 My garden is out of control.  I made the mistake of planting pumpkins in a not so large space and they have taken over.   So have the Japanese beetles.  They are eating every thing.  I’m ready to hose down everything with bleach.  Will that work?

I made homemade pizza, and toast with tomatoes and goat cheese for breakfast.

 I got to spend some quality time with my husband.

 

 

It’s been good.

 

I promise to be a better friend.  I’ll make sure to post yummy pictures even if I run out of things to say.  Unless I go on vacation.  I want to go on vacation.  Right now.  Will you take me on vacation?  Well then I guess I’ll settle for more ice cream.

 

 

Raspberry Swirl Ice Cream

 

            Ingredients

 

1 1/2 cups cream

1/4 cup agave nectar

2 tablespoons sugar

2 tablespoons corn syrup

1 tablespoon liquor (I used strawberry/raspberry infused rum)

7 egg yolks

Raspberry purée

 

            Directions

 

1.  Heat cream, agave nectar and sugar in a medium saucepan until just simmering.

 

2.  Prepare an ice bath.

 

3.  In another bowl whisk egg yolks and corn syrup.  Slowly add hot cream mixture to temper the eggs, whisking constantly, until cream is completely incorporated.  Return to pan on medium heat.  Cook approximately 2-3 minutes until mixture just starts to thicken and coats the back of a spoon.

 

4.  Immediately strain mixture into a glass bowl over ice bath, whisking occasionally until mixture is completely cooled.  Add liquor.  Transfer to ice cream maker and freeze according to manufacturers instructions.  Once it reaches soft serve consistency drizzle in desired amount of raspberry purée.  Freeze at least 4 hours before serving.