I have come to the realization that I have a very hard time blogging in the winter. It all comes down to light, I don't currently use artificial light for my photos and the daylight just doesn't stick around long enough for me to be able to get a good bake in AND take photographs before the food is eaten and no longer photo worthy. So it would seem I need to get some lights and learn how to use them! Or just have to accept that I drop off the bloggosphere every winter. LOL.
On top of the lack of light (which I've noticed is slowly returning) I have been testing out a new recipe. I was going to share it with you today, but I was with my mom last night and she admitted that she found them "self-limiting" in that she found she could only eat one, maybe one and a half, because they were so spicy. My brother-in-law, on the other hand, said "oooh there's some heat to these, I like that" So it would seem I need to test these out on a broader crowd before sharing them with you. If you're interested in helping me out with the recipe test just shoot me a note and I'd be happy to share my current recipe in exchange for feedback.
So unfortunately it means I have no real recipe to share today. I will however direct you to Nigella Lawson's no-churn coffee ice cream. I made it yesterday for dinner with the family and it is amazingly good!! I may just make a fresh batch today since I have all I need to do so! You only need 4 ingredients: heavy cream, sweetened condensed milk. espresso powder, and coffee liquor (Kahlua, Tia Maria, etc). Whip those all together until thick (the whisk should be leaving trails that linger for a second, or two before disappearing), then you pour it into your freezer safe container and freeze for 6+ hrs. That's all! So simple and so tasty. My 8yr old, whom I didn't think would like coffee ice cream, declared it a keeper!
I always love to see what you’re baking so leave a comment below or tag #ragebake on Instagram!