The Hungry Bookworm

reading + eating

book review

The Art of Racing in the Rain + Chicken Dog Treats

by 1 Comment

Garth Stein’s novel The Art of Racing in the Rain had a lot of promise when it was chosen as our most recent book club selection - it had a cute dog on the cover, it has over four stars on Goodreads, and oh yeah, it’s an international bestseller. Honestly, my biggest concern when I started it was that the dog would die, and after the Lily and the Octopus crying-on-a-plane debacle, I wasn’t sure I could handle that.

From the start, however, it’s quite clear that Enzo the dog (and narrator) may die. As a very old dog with what seems to be hip dysplasia, he is suffering quite a lot in the opening chapter. However, as a highly enlightened animal, Enzo doesn't seem bothered and spends much of the book talking about his ultimate goal of becoming a human through reincarnation upon his death. And, for much of the rest of the novel, he spends his time making comparisons between life and racing that were a bit of a stretch at best and boring distractions from the rest of the story at worst.

For me, honestly, the downfall of this novel was not that the dog was narrating nor that the majority of the characters were unlikeable - including Enzo, who I thought could not have been more pompous and un-doglike if he was a cat - but that it tried way too hard and missed the mark. And while all of us in book club didn’t feel exactly the same way, three of us (including the lovely lady who chose it) absolutely hated it.

It’s an interesting concept, and who doesn’t love a good dog story? But it could have been so much more. It could have felt like a dog and not a philosophy professor was leading us on this journey. It could have been packed with just slightly less drama. I guess I didn’t think the title would be so literal, but I didn’t care for the racing comparisons. Overall, though, it just didn’t feel genuine.

On the plus side, lots of dogs got to enjoy treats because of this novel, and so that brings me lots of happiness. In the novel, Enzo’s owner Denny always gives him some chicken “bedtime treats” at the end of every day, and so I set out to find a chicken treat I could make myself. I found one from Use Real Butter that is extremely homemade, fresh and delicious. I chose to make it more semi-homemade, using both canned chicken and canned sweet potato, which required less prep time.

First, I drained the chicken and popped it into my food processor, pulsing it a few times to break it down into smaller pieces.

Then, I added everything to the bowl of my standing mixer - chicken, sweet potato puree, shredded cheddar cheese, an egg and half of the flour. I used the paddle attachment to combine the ingredients partially before adding the rest of the flour. This is where you’ll need to eyeball it and likely add more flour to get a less sticky consistency. Once the dough comes together, put it on a lightly floured work surface and roll it out to a thickness of about ¼”.

I found this adorable paw-shaped cookie cutter on Amazon, but you can really use any shape you have on-hand.

Once I had 2 cookie sheets full of treats, I put them in the oven to bake. (I ended up covering 3 cookies sheets in total and made somewhere between 175 and 200 treats.) I opted for treats on the chewy side, but I have included the directions from the original recipe below so you can make them crispier if you’d like to.

Once they were cool, I gave some to Beta to taste test. She absolutely approved! In fact, she liked the smell of them so much that she had a hard time holding back while I tried to snap some pictures.

Almost 200 treats is a lot! So I also wrapped them up in little gift bags to give to my coworkers who have dogs and asked them all to take photos of their dogs enjoying them too. Quite a good looking bunch! It seemed the treats got puppy approval all around.

Chicken

  • Servings: 150+
  • Print

Ingredients

  • 12.5 oz, or one large can, of canned chicken (Premium Chunk White Chicken Meat), pulsed in a food processor
  • 10 oz (approx.) canned sweet potato purée
  • 1 cup cheddar cheese, shredded
  • 3 cups all-purpose flour (and more as needed, plus extra for rolling out)
  • 1 large egg

Directions

  1. Preheat oven to 350°F. Mix all of the ingredients together until the dough is well blended. The dough should come together without being too sticky. Add more flour as needed (by the ¼ cup) until you achieve a consistency that holds together but isn’t wet. (Additionally, more egg or sweet potato could be added if, for some reason, the dough is too dry.)
  2. Roll the dough out on a lightly floured work surface to 1/4-inch thickness. Cut out shapes and arrange on a foil- or parchment-lined baking sheet. Bake time will depend on size of the treats. For 1-inch diameter treats, start testing doneness after 15 minutes by lightly poking the center of a treat with your finger. For larger treats, allow for more baking time (but keep an eye on it the first time around). Treats should be slightly soft in the middle at which point you can remove them for soft treats. For crunchy treats, shut off the heat and leave the oven door closed. Let the treats dry out in the residual heat, but check to see that they aren’t burning at the edges.
  3. Store soft treats in a sealed container in the refrigerator for up to a week. Store hard treats in an air-tight container for up to a week. If storing for longer, refrigerate or freeze them. Makes 150+ 1-inch treats.

Adapted from: Use Real Butter

Notes: I didn’t do an exact count, but my recipe made well more than I expected. Definitely in the 150-200 range, but probably closer to 200. This will depend most of all on the size of the cookie cutter, but also on how thickly you roll the dough. The large quantity makes this a great recipe to save money and stock up on homemade treats for your own dog, or to give as gifts to other dog owners!


This post contains affiliate links. Full disclosure here.

Goodbye, Vitamin + The Most Dangerous Chocolate Cake in the World

by 2 Comments

I finally got around to reading my July Book of the Month selection, a debut novel by Rachel Khong titled Goodbye, Vitamin, and it was such a quick read that it felt like I barely had it open before I was finished. It is both funny and touching, following a year in the life of 30-year-old Ruth as she quits her job and moves back home to spend time with her father who was recently diagnosed with Alzheimer’s.

Khong’s writing style is unassuming, and the results are comical and endearing. Ruth’s struggle isn’t one that I personally relate to, but it felt truthful and hopeful at the same time. When she arrives home just after Christmas, Ruth unhappily discovers that her mom has become afraid of cooking at home, convinced that her husband’s memory loss was caused by not only the packaged ingredients but the pots and pans themselves. After taking some time to get her bearings (and get over the heartbreak of her recently called-off engagement), Ruth throws herself into caretaking and doing whatever she can to help improve her father’s memory.

At one point, Ruth attempts to make a jellyfish-centric meal to help stave off further dementia, and while it’s not a success, it doesn’t stop her culinary adventures. In an email forward, she stumbles across THE MOST DANGEROUS CHOCOLATE CAKE IN THE WORLD, so-named because “from the moment you decide to make it until you sit down to eat is above 5 minutes!” Armed with a mug and a microwave, she makes it one day and sends a picture of the results to her forward-happy friend. I knew I wanted to make it too.

I can’t be sure, but I may have found the exact recipe Khong references in the novel. Both the one in Goodbye, Vitamin and the one I found online from the lovely Ree Drummond require 3 Tablespoons of chocolate chips, and I knew I was on the right track. Though I suppose it’s entirely possible all mug cakes have the same requirement, I was still pretty excited about it.

I actually brought all of the ingredients (and mugs) over to my sister’s house last weekend to try it out. We were belatedly celebrating her birthday together, and I thought chocolate cake was the perfect addition to our already fun-filled Sister Day.

I used a separate bowl to combine all the ingredients before scraping them into each mug, but the recipe calls for them to go straight into the mug, so do whatever you think works best. I wanted to make sure everything was well-combined (no lumps), but on the other hand, I had slightly more cleanup.

First, I mixed my dry ingredients - 3 Tablespoons each of all-purpose flour and sugar, 2 Tablespoons of cocoa powder, ¼ teaspoon of baking powder and a pinch of salt - using a mini whisk. Then, I added the wet ingredients - 3 Tablespoons each of milk and vegetable oil followed by a splash of vanilla. I made sure those were well-combined before adding 3 Tablespoons of chocolate chips.

I poured the mixture into one of the waiting mugs and put it in the microwave for 90 seconds. As Ruth remarked in the novel, “they look[ed] like beautiful souffles fresh out of the microwave.” I made 3 all together, one for each of us (my brother-in-law included), and after snapping some pictures while they cooled for a few minutes, we dug in.

They were delicious, and yes, absolutely dangerous. We finished them in a hurry!

I’m not normally a huge chocolate cake fan, but this wasn’t too decadent nor too much. It would go great with a scoop of ice cream, and it’s super easy to make for just the 2 of us - no tempting leftovers! Also, if you’re craving some chocolate in the summer, there’s no need to heat up the whole house with the oven.

The Most Dangerous Chocolate Cake in the World

  • Servings: 1
  • Print

Ingredients

  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons sugar
  • 2 Tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 3 Tablespoons milk
  • 3 Tablespoons vegetable oil
  • Splash of vanilla extract
  • 3 Tablespoons chocolate chips

Directions

  1. Put the flour, sugar, cocoa powder, baking powder and salt in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork or small whisk. Add the milk, vegetable oil and vanilla and blend until smooth. Stir in the chocolate chips.
  2. Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

From: Ree Drummond, The Pioneer Woman

If you like your cake a little less rich, feel free to reduce the chocolate chips to 2 Tablespoons instead.


This post contains affiliate links. Full disclosure here.

The Other Einstein + Serbian Hamburgers

by 1 Comment

As the saying goes, beside every great man, there is a great woman. In many cases, those relationships are public and well-documented, as in the case of the Roosevelts. In the case of Albert Einstein, however, the life and accomplishments of his first wife Mileva are not widely known. A physicist and likely genius in her own right, her contributions to Albert’s theories has been debated in the physics world for decades. Marie Benedict’s novel The Other Einstein explores the life of this extraordinary woman a bit further.

Like the author before she dove into research, I hadn’t heard of this “other” Einstein before and I was intrigued when I learned about this novel last fall. The novel follows Mileva (or “Mitza”) from her time as the only female physics student at a Zurich university, where she meets Albert Einstein. Though she and Albert share dreams of living a bohemian life together of intellect and discovery, he doesn’t stand by her when his vision of success seems clearer without her.

As a feminist, the part of the novel I found the most particularly compelling was the meeting between Mitza and Madame Curie, where the differences between their husbands and situations could not be more clear. It is amazing how much can be accomplished by women when their husbands are not only supportive but treat them as true equals.

Mitza and her family were of Serbian descent and many new-to-me foods were mentioned through the novel. The one I bookmarked to make for today’s post was the pljeskavica, which when I looked it up later, was revealed to be a large hamburger. I found a few recipes, and though I borrowed from a few of them for inspiration, the one I most closely followed was from The Spruce.

First, I combined all of my ingredients to make the patties. I opted to use 1 pound each of ground beef and ground pork, but you can use a combination of beef, pork and lamb if you’d like (see recipe notes). To the meat, I added minced garlic, finely chopped onions, salt and paprika. I let the mixture sit in the refrigerator for a while before forming the patties.

I used a salad plate lined with parchment paper as my guide for sizing, using the paper to prevent the patties sticking to the plate or each other.

I grilled the burgers outside, approximately 7 minutes per side.

While they grilled, I prepared the pita bread by cutting it open partway to reveal the pocket. I also sliced some fresh tomato and lightly grilled some onions, being careful to not let them lose too much of their shape. Other serving suggestions include green onions, pickles and Kajmak cheese.

I slotted each cooked hamburger into a pita pocket and topped with my veggies and a dollop of quick homemade Kajmak.

Serbian Hamburger (Pljeskavica)

  • Servings: 4
  • Print

Ingredients

  • 1 pound ground beef chuck
  • ½ pound lean ground pork
  • ½ pound lean ground lamb
  • 2 cloves finely chopped garlic
  • ½ cup finely chopped onions
  • 1 ½ teaspoons salt
  • 1 tablespoon sweet or hot paprika

Directions

  1. In a large bowl, mix together ground beef, ground pork, ground lamb, garlic, onions, salt and sweet or hot paprika until thoroughly combined. Do not overmix because this will toughen the meat.
  2. Refrigerate meat mixture for several hours for the flavors to meld and for the mixture to firm.
  3. Heat a grill, indoor grill, broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
  4. Cook pljeskavice about 7 minutes per side.
  5. Serve with green onions or chopped raw onion, tomatoes, ajvar, lepinje or pogacha bread and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.

From: The Spruce

Note: Other recipes I read used the same amount of meat to make 4 patties, and so I ended up making just 4. This also kept the patties approximately as large as recommended - I used salad plates as my guide and did the best I could to get them that size.

If you can’t find ground lamb or don’t want to use it, I used a mixture of ground beef and ground pork, 1 pound each. The other recipes I found used only beef and pork as well.

Lastly, other recipes recommended using pita bread in place of lepinje, which is what I did. Though it made it slightly hard to photograph, I think it worked better than a traditional American bun would’ve given the size of the burger. The pita helped hold in all the toppings and didn’t fill us up too much with bread - the burger filled us up enough!


This post contains affiliate links. Full disclosure here.

Pachinko + Kimchi

by Leave a Comment

Pachinko, for those of you who don’t know (and I didn’t until I read Min Jin Lee’s novel of the same name), is a Japanese game of chance, a combination of pinball and a slot machine. Like the game it’s named for, Lee spins an epic tale that goes up and down, away and back again, all as the Korean family we follow move to Japan and either suffer or thrive there. The novel starts with the parents of our strong central female character Sunja and spans over seventy years and several generations.

I liked Pachinko, but despite being well-written, it wasn’t a particularly enjoyable read. Lee really put her characters through the ringer, and the suffering they experienced left me feeling very defeated. It was an interesting perspective on an immigration story - one we aren’t often exposed to here in the United States but one that didn’t leave me with much hope either.

It was a book we chose for our August book club, and I’ll admit I put it on the list because I already owned it (checking off that TBR!) and because I wanted to make and eat sushi. It turned out that while sushi did show up a couple of times in the novel, kimchi is what really made an impression. Sunja and her sister-in-law used their skills in the kitchen to make kimchi when times were tough, supporting their family the only way they could.

Kimchi, which is made of fermented vegetables - usually cabbage, requires about a minimum of a week to make. So, it was about two weeks ago that I set to work. I found a recipe that didn’t seem too intimidating and stopped by the trusty 168 Asian Mart (you may remember from my dumpling-making adventures) to gather all of the Korean-specific ingredients, such as salted shrimp and red pepper powder.

I chopped my cabbage into roughly 2-inch pieces, put them in a large bowl and sprinkled them with a generous amount of salt (half a cup), tossing the leaves to make sure they were well-coated. Then, I covered the cabbage with water - I ended up using about 15 cups - and covered the entire bowl with plastic wrap. I let it sit for about a day.

Then, I placed the cabbage in a colander, rinsed it and squeezed it out. While that sat, I combined all of the other ingredients in a large bowl - radish cut into matchsticks, scallions cut into 1-inch pieces, what seemed like a ton of Korean red pepper powder, fish sauce, minced ginger and garlic, Korean salted shrimp and a little bit of sugar.

Once it was well-combined, I added the cabbage and tossed it until it was well-coated and pretty red too. Then, I stuffed everything into my large glass jar and sealed it. I snapped a quick picture before I left it in the dark, cool basement for another full day.

Then, I opened the lid and allowed the gases to escape - the product of our fermentation process was quite pungent. I’d recommend doing this with the windows open, or in a very well-ventilated room. After about a half an hour, I sealed it back up and placed it in the fridge. The jar hung out in the fridge for about 10 days, until yesterday, when I opened it up to attempt to make kimchi fried rice.

You can use kimchi for a lot of different things, but the one I thought I might enjoy the most was kimchi fried rice. (Disclaimer: I’m not a huge kimchi fan to begin with.) Luckily, I was already familiar with fried rice from my Boston Girl blog entry earlier this year.

I ended up tweaking the recipe I found a little bit, but I loved the idea of serving it with an egg on top, so I had Scott fry some up while I put the finishing touches on the rice. The whole meal turned out really well - the kimchi added a little bit of an extra kick to the fried rice, and I liked it much more than I expected to! Now, we just have to figure out how to use the rest of the kimchi 🙂 Any suggestions, fellow foodies?

Basic Napa Cabbage Kimchi

  • Servings: 1½ quarts
  • Print

Ingredients

  • 1 (2-pound) napa cabbage
  • ½ cup kosher salt
  • about 12 cups cold water, plus more as needed
  • 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
  • 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
  • ⅓ cup Korean red pepper powder
  • ¼ cup fish sauce
  • ¼ cup peeled and minced fresh ginger (from about a 2-ounce piece)
  • 1 Tablespoon minced garlic cloves (from 6 to 8 medium cloves)
  • 2 teaspoons Korean salted shrimp, minced
  • 1½ teaspoons granulated sugar

Directions

  1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
  2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
  3. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
  4. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight-fitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. (Kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

From: Chowhound

I used the kimchi to make Kimchi Fried Rice (from Rasa Malaysia), though it can be served as a side or in a variety of dishes.


This post contains affiliate links. Full disclosure here.

Eleanor Oliphant is Completely Fine + Pasta al Pesto

by 6 Comments

I first heard about Gail Honeyman’s novel Eleanor Oliphant is Completely Fine when someone suggested it for one of my book clubs. I jotted it down, added it to the poll for September, hopped on the library wait list (just in case), and didn’t think much more about it. I’m actually glad I came into it with no real expectations because the whole experience turned out to be a pleasant surprise.

Eleanor Oliphant has worked in finance in the same small company her entire career. She is socially awkward and a bit of a curmudgeon, who is very reliant on her routine. A routine which includes eating pasta with pesto for dinner every night and drinking vodka until she passes out most weekends. Despite all of her peculiarities, Eleanor on the page is quite charming. My heart warmed to her, and I found myself laughing out loud on several occasions.

I’m excited to see what the rest of the book club thinks of Eleanor. I hope they enjoy her as much as I did! And while we chose to visit an Irish pub for our book discussion (as close to a British pub as we could find), I opted to make Eleanor’s favorite staple for today’s post - pasta with pesto.

I very much doubt she makes her own, but I couldn’t exactly plop some store bought pesto onto some pasta and call it a day. (However, if I had to make a recommendation for store bought pesto, I quite enjoy Trader Joe’s Pesto alla Genovese.) The pesto recipe I chose was so easy and delicious though, that I’ve been thinking of taking up my herb-growing again, just so I could have an abundance of basil and make this more often.

Best of all, it uses walnuts which are much more affordable than pine nuts - I think Eleanor would approve of that choice. To start, I toasted the garlic until it had some little brown spots.

Then, I moved them out of the pan to cool and toasted the walnuts as well. While those cooled, I assembled the rest of my ingredients - basil, parsley, grated parmesan, olive oil and salt and pepper.

I added everything to my food processor and blended everything until smooth.

I ended up having to add just a touch more olive oil, but use your best judgment as it comes together. Taste and season with additional salt and pepper if necessary.

I tossed some ribbed penne pasta (great for the pesto to cling to) with my freshly made sauce, dished it up and topped with some extra parmesan cheese for good measure.

Use your pasta of choice, and if you have any leftover pesto, it will keep in the fridge for a short while, or it can be frozen. Enjoy!

Basil Walnut Pesto

  • Servings: 8
  • Print

Ingredients

  • 6 cloves garlic unpeeled
  • ½ cup walnuts
  • 4 cup packed fresh basil leaves
  • 2 cup packed fresh parsley
  • ½ cup Parmesan cheese
  • 1 cup olive oil
  • Salt and freshly ground pepper

Directions

  1. Toast the garlic cloves in their skin in a small skillet over medium heat, shaking often, until brown spots form, about 5 minutes. Remove to a small bowl to cool before peeling.
  2. Meanwhile, return the skillet to medium heat and add walnuts. Toast until fragrant, 5 to 10 minutes, shaking frequently to prevent scorching. Remove from heat.
  3. Combine peeled garlic, walnuts, basil, parsley, parmesan cheese, and olive oil in a blender or food processor; blend until smooth.
  4. Season to taste with salt and pepper.
  5. Serve as a topping on pasta (3/4 c. pesto per pound of pasta), as a spread on sandwiches, or as a garnish to soups.

From: Culinary Hill

This post contains affiliate links. Full disclosure here.

Geek Love + Sharp Cheddar Popcorn and Cotton Candy Ice Cream

by Leave a Comment

Before I get started on today's post, I want to announce the winner of my first ever Hungry Bookworm Giveaway, in honor of my 1 Year Anniversary (which I still can't get over!). But, without further ado...

Congratulations, Laura!

I'm so happy to have made your day with your win. Your copy of Pachinko has already shipped, and you should receive it soon! (More details emailed to you as well.) Thank you to everyone who participated, subscribers new and old! It is much appreciated, and I hope you continue to enjoy my posts week after week. 🙂 Now onto another review and recipe!

_________________________

While usually I got to my own to-be-read list when picking book club selections, sometimes I try to be a little more open-minded. In this most recent case, I stumbled upon a Buzzfeed list that sounded like a perfect fit for book clubs - Books You Won’t Be Able To Stop Thinking About usually equals good discussion. As a bonus, I’d already a handful of them and liked most of them, so I filed it away for future use.

I don’t remember exactly what prompted me to choose Geek Love, but that’s how we got here. Katherine Dunn’s novel tells the story of an extremely unique family. At best, the Binewski family runs a traveling carnival and unique is probably a generous understatement. The parents, Al and Lil, despise “norms” and stop at nothing to breed their odd children, who go on to become acts in the Binewski freak show. Though many of the children died in the attempts at their creation, five remain. Arty, also known as Aquaboy, has flippers instead of hands and feet. The twins, Elly and Iphy, are conjoined. Chick, though a disappointment at first, is discovered to have telekinetic powers. And Olympia, our narrator, is a hunchbacked albino dwarf.   

Like a car accident, I often wanted to look away, but I couldn’t help myself. It was gruesome and unbelievable, and honestly, so incredibly imaginative on Dunn’s part. It’s hard to explain many of my reactions to the book without sharing plot points, though a lot of it had me going, “Wait, what?” It wasn’t perfect, and I didn’t love it, but like the list that drew me to it, I will definitely never forget this one.

Though food was only mentioned in the periphery, as Dunn described the hustle and bustle of the midway, you could almost smell the freshly-made popcorn and the sugary-sweetness of the cotton candy. I went with a Sharp Cheddar Cheese Popcorn recipe to serve at book club, alongside the rest of the snacks, and later on I made some blue-ish Cotton Candy Ice Cream to accompany the book as well.

Both recipes were really quite easy, which is always nice. To start with the popcorn, I popped a half cup of kernels on the stove top just by following directions on the container itself.

 

Then, I combined the butter, garlic powder and salt in a saucepan, allowing it to melt. Once it began to simmer, I poured it over the popped popcorn, as directed, and stirred until it was all well-coated.

Then, with the popcorn on a sheet pan, I covered it with freshly grated extra sharp cheddar cheese and placed it in the oven under the broiler for a few minutes until the cheese was melted. I transferred most of it to a bowl (and snacked on the rest until everyone arrived!) and served it up.

The cotton candy ice cream was significantly easier than the Earl Grey Ice Cream I had made just before trying this recipe. If you’re looking for an easy way to get into the ice cream game, I’d recommend this one - it’s basically foolproof.

First, I combined the sugar and milk with a whisk, until the sugar was dissolved. Then, I added the vanilla, whipping cream and cotton candy syrup. (I used a pink syrup, and since I wanted it to be blue, I also added some blue food coloring in this step.) Once the mixture was well-combined, I poured it into my ready-to-go ice cream attachment and let it do its thing.

 

After 30 minutes, the ice cream was done...except that I prefer it to be a bit more on the hard side, so I stuck it in the freezer for a handful of hours before I actually was able to dig in. It was nothing like the ice cream I’d made before - where that was dense and rich, this was airy and light in flavor. Initially, I wasn’t sure I liked it as much, but the more I ate, the more I enjoyed it. Light and airy is exactly how cotton candy should be, regardless of if you’re eating the candy itself or an ice cream version of it. I ended up loving it 🙂

Sharp Cheddar Cheese Popcorn

  • Servings: 2-4
  • Print

Ingredients

  • ½ cup popcorn kernels, popped
  • ¼ cup butter
  • ⅛ tsp garlic powder
  • ¼ -½ tsp kosher salt
  • 3 oz sharp cheddar cheese, finely shredded

Directions

  1. In a small saucepan, combine butter, garlic powder and salt. Melt butter and heat until starting to simmer.
  2. Pour butter over popcorn. Stir until all popcorn is evenly coated.
  3. Spread popcorn on a sheet pan, sprinkle with finely shredded cheese (I used a microplane zester to shred mine). Stir it around until evenly distributed.
  4. Place rack in the center of the oven and turn broiler to low. Cook popcorn until cheese is melted (about 2-3 minutes). Watch carefully so it does not burn.
  5. Pour cheesy popcorn into bowl and mix. Enjoy!

Adapted from: Houseful of Homemade

Cotton Candy Ice Cream

  • Servings: 6
  • Print

Ingredients

  • ¾ cup granulated sugar
  • 1 cup whole milk
  • 2 cup heavy whipping cream
  • ½ cup cotton candy syrup (I used Jelly Belly Cotton Candy Syrup)
  • 1 tsp vanilla extract
  • food coloring (optional)

Directions

  1. Before mixing ingredients, be sure that your chosen ice cream maker is ready to churn ice cream (attachments frozen, ice added, etc).
  2. In a medium bowl, whisk together milk and sugar until sugar is dissolved.
  3. Pour vanilla, heavy whipping cream, and cotton candy syrup into the bowl and whisk until combined.

    4. If using food coloring: Depending on the brand of cotton candy syrup you used, the mixture might already have a pink hue. If you'd like the ice cream to be pink, keep this in mind - you won't need to add much pink food coloring to get your desired color. If you'd like the ice cream to be another color than pink, don't worry - as pictured, I used blue food coloring, and only had to add a few drops to achieve a nice light blue color. No matter what color you're using, add the food coloring slowly (one drop at a time) and whisk thoroughly between each until the desired color is reached. Also, the hue of the cream should be a few shades darker than the color you'd like the final ice cream to be, as the whipped and frozen cream will appear lighter. TIP: If you're still worried how your chosen color will look, add a little bit of the cotton candy syrup and milk to a separate glass or bowl and test your food coloring with it.

  4. Pour the mixed ice cream mixture into the chilled bowl/attachment of your ice cream maker.
  5. Churn ice cream for 25-30 minutes or until desired consistency is reached. If you'd like soft ice cream, serve cotton candy ice cream immediately. If you'd like firmer ice cream, transfer the ice cream to your chosen storage container and let it freeze for another 4-6 hours.
From: Homemade Hooplah

This post contains affiliate links. Full disclosure here.