One per person at participating locations while they last. Maybe I’ll see you in line!
Screenshot Image: Au Bon Pain Facebook Page
Back in 2008, I posed the question, “Cupcake or muffin?” Is the only real difference that one we eat for breakfast or a snack and the other is dessert? Muffins sometimes have glaze, which is basically frosting.
Calorically there is not much difference either. I agree with a recent Vox article stating that we need to get real about our American breakfasts. They are basically dessert. Although an article found in Essence may help assuage our collective guilt. Eating dessert for breakfast may help us lose weight. Let’s go with that one!
If you ever think that I will discourage dessert, then you are
sadly happily mistaken. I have a healthy (cough, cough) breakfast cookie recipe for you. It’s been a while since I blogged a recipe, so the time is right.
The only reason that I found this recipe is because another one of my favorite magazines abruptly stopped publication — More Magazine. It was a great magazine. Stylish, intelligent and thoughtful. Oh well. Seems that doesn’t sell. I still miss Whole Living. *sigh*
But I digress. For the remainder of my More subscription, I was given Shape Magazine. It’s not bad, but not a true replacement. Anyway, I did find this breakfast cookie recipe. It’s sweet, but uses maple syrup instead of sugar. I added honey and made a number of other changes based on the ingredients that I had at home, my particular tastes and knowing my oven.
As I always say, a recipe is just a starting point. Adapt away! Let me know if you try the recipe and what you think.
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Double Berry Almond Breakfast Cookies (Adapted from recipe on Shape Magazine)
(Makes a dozen)
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Set aside.
In a medium to large bowl combine ingredients. Mix well. Use an ice cream scoop to put batter on baking sheet. Bake about 30 minutes. Remove cookies and let cool on a rack. Enjoy!
The ice cream sandwich never totally disappeared from the ice cream and dessert scene. Vanilla ice cream between a chocolate cakey wafer is a classic American childhood summer treat.
It was good, but not that exciting. We grew up and the novelty wore off. But the ice cream sandwich has changed. There has been a lot of innovation since we were kids.
A few months ago, I tried Stop & Shop‘s Limoncello Ice Cream Sandwiches and became rather obsessed with them. They are so good! But they are around for a limited time only. Sadly, I couldn’t find them the last time that I looked.
Ciao Bella makes Gelato Squares in flavors like Key Lime Graham and Sea Salt Caramel. The ice cream sandwich has grown up and matured. A cold, creamy treat for those of us who have not seen our teen years in a while. Actually, some teens and younger might like these too.
Pictured above is S’mores. Which I ate right after photographing. Because it was melting. I couldn’t be wasteful could I?! 😋
I also bought the Cookies ‘n Cream, but haven’t tried them yet. Looking forward to it! July is National Ice Cream Month and we are now in the heart of summer. I’m looking forward to trying out more variations of the ice cream sandwich. It’s in the food blogger job description — that I just made up!
Today is also National Ice Cream Day, so you can get going on your summer ice cream consumption too!
If you missed getting your donut ice cream cone, don’t despair! Scroll down for details.
When I first learned about donut ice cream cones, all I could think was, “When are they coming to Massachusetts?”
A traditional cake and sweet pastry, trdelníks are “made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix.”
The dessert is also called a “chimney” when filled with ice cream. Since the pastry is similar to a donut according to some people, it was dubbed a donut ice cream cone. Confectionary chaos ensued.
I’m all about a good dessert mystery, so I was interested in finding out when donut ice cream cones would hit Massachusetts.
Well, Pizzi Farm in Waltham may be the first to sell them in the Bay State. Rick Pizzi graciously provided me with pictures of the donut ice cream cones that he will be selling for one day only — on Pizzi Farm’s Opening Day, this Friday, April 1st.
No joke! The supply is limited, so get there early!
But don’t worry if you miss out. There will be more donut ice cream treats throughout this season at Pizzi Farm. Donut Ice Cream Panini Sandwiches are coming and will be available as a weekday special. The day is not decided yet, so be sure to check their Facebook page for details!
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Photos: Courtesy of Rick Pizzi.
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*Updated 3/29/2016* The local and national news media grabbed hold of this story and gave it a lot of coverage. Exciting!! Here are links to some of the stories below.
A photo posted by Paul Bucelwicz (@smalps) on
*Updated 4/4/2016* Pizzi Farm‘s Facebook page says that due to the “overwhelming response” they will be bringing back donut ice cream cones on the first Friday of each month during the season. Good news!
When out of this world amazing cakes started showing up at family events, I wondered who had made them.
Turns out it was Naisbel Azarak! After seeing her work, I now believe that she can turn anything into a cake and the only limit is the imagination.
Her creations will astound and delight you. Take a look at her Instagram!
Let’s learn a little bit more about Naisbel in number eleven in the interview series, You Pick Six!
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What is a favorite simple recipe to prepare at home?
I love to cook chocolate vegan cake! It’s easy and super delicious! It goes great with anything you combine it with and it’s rich and moist! Indeed my favorite thing to do.
What is a favorite snack?
Venezuelan tequeños!!! These are some amazing cheese sticks covered with a lightly sweet yet salty dough that gets wrapped around the stick then deep fried and the center cheese gets melty and delicious! I love that with a good cup of coffee or in the winter I like it with hot cocoa.
What brings you peace every day?
Knowing that I indeed do what I absolutely love! In times, it can be really hard, no sleep, no rest, but the satisfaction of seeing the result of my work, and the happiness in my clients’ faces is so rewarding that it takes all the pain and exhaustion away and reconfirms that I’m doing what I’m meant to do.
What three people do you admire most?
Duff Goldman! He is the whole reason I found this passion! Though his legacy (and show Ace of Cakes). Ron Ben Israel, his amazing flowers and extremely neat work keeps my breath away! And Frank Haasnoot. This man is an UNBELIEVABLE pastry chef! Every time I see his work I feel a tear will shed out my eye! His work is out of this world!
How did food become an important part of your life?
My mother is probably one of (if not the) most amazing cook in this world! She is adventurous! She is vegetarian! But she has never stopped cooking my beloved meat dishes! And she can make magic out of any ingredients! There is always a variety of flavors on our table! She has learned a ton from cooking shows and applies it in a personalized manner! My brother inherited the same skills! Those two are the savory team and I am the sweet one!
Tell me about what you’re working on now?
Currently I belong to the pastry team at the Mandarín Oriental Hotel in Boston, but I’m still working on the growth of Nais Cakes, which I am planing to open next year!
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Thank you so much for participating Naisbel!
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Photos: Provided by Naisbel Azarak.