July 27, 2015

Blueberry Cake Doughnuts


Monday's really aren't that bad. This Monday especially. It's my day off and it's be BFFFF's birthday party later. For a Monday, that aint bad. 

But, if you're having a shitty day, these blueberry cake donughtbuts will make it all better. Even if you're having the best Monday ever, these doughnuts will only make it better. 

Doughnuts make everything better. I am sure that there is a study that was carried out by some caffeine fueled, no doubt doughnut eating, college student that proves this. 


I wish I had these blueberry cake doughnuts to get me through all of the papers I had to write over the course of four years at college. Actually, no. I regrettably take that statement back. That would be a monstrous amount of doughnuts for any one human being to eat! 

Do you know what the difference between a doughnut and cake doughnut is? Well, if you don't, let Holly enlighten you. 

July 19, 2015

Earl Grey Ice Cream


I'm not a huge fan of iced tea. Tea in ice cream form? Absolutely! That's something I can 100% get on board with.

First time I tasted it, I was very dubious simply because I knew iced tea wasn't for me. 

I would feel so dumb now if I'd never tried it! Like a limb was missing or something less dramatic than that. 


A pal, Mattie, brought me to an ice cream truck in Williamsburg, BK called Van Leeuwen to get ice cream at the beginning of then summer. She ordered her absolute fave-the earl grey tea flavor and (obviously) I tasted it! 

So. Damn. Good. I had ice cream envy. 

Yeah, my salted caramel ice cream was the most delicious salted caramel ice cream I've ever had but it was no earl grey. 

So. With my new obsession the only thing to do was make my own batch of ice cream and have it in the freezer at home. Yes, dangerous I know! But, when there are 5 people living in your house a batch of ice cream doesn't last too long! Which is probably a good thing! 



One of the best things about this recipe? It's very easy to make! 

The plain ice cream base recipe of double cream, milk, eggs, salt and sugar is my go to ice cream recipe. No matter what flavor I'm making, I will start with this base and tweak the recipe as needs. 

All this recipe needed? Some earl grey tea bags! You could also use loose tea if you wanted-just make sure to strain it really well. 

Once you make and taste this ice cream, your life will be forever changed. And that is not an exaggeration! It's unforgettable. I crave it. 

It's incredible creamy with the most beautiful floral and citrus flavors. 

For reals, if you have an ice cream machine whip it out and make a batch of this. You will not hate me for it! 

Enjoy,

Holly, x



Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 


Scald the mixture by bringing just to the boil.


Remove from the heat and allow to infuse for 15 minutes. 


Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 


Place the milk and cream mixture back on the heat and bring back just to the boil. 

Strain, squeezing all the liquid from the tea bags.


Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 

Pour back into the pot and place over a low to medium heat.

Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This should take approx 2-4 minutes.

Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight before churning.  


Churn and freeze the ice cream according to the manufactures instructions. 


Recipe,

500ml Full Fat Milk
250ml Double Cream
4 Earl Grey Tea Bags
170g Caster Sugar
4 Egg Yolks
Pinch Salt

Combine the full fat milk and double cream in a medium pot and add in the 4 earl grey tea bags. 
Scald by mixture by just bringing up to the boil.
Turn off the heat and allow to infuse for 15 minutes. 
Whisk the egg yolks and caster sugar together in a medium bowl until light and pale. 
Place the milk and cream mixture back on the heat and bring just to the boil. 
Strain, squeezing all the liquid from the tea bags. 
Pouring slowly and whisking quickly, pour the hot milk mixture into the egg mixture-making sure not to scramble the eggs. 
Pour back into the pot and place over a low to medium heat.
Cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon-approx 2-4 minutes.
Strain into a clean bowl and allow to cool completely before placing in the fridge for at least 4 hours or overnight. 
Churn and freeze the ice cream according to the manufactures instructions. 

July 04, 2015

Lemonade Granita and Pink Champagne Fizz


It's good to get a little tipsy every once in a while, you know? Lose your inhibitions, get giddy, let loose and push away whatever is getting you down. Honestly? Sounds like every night I go out! What?! I love a good time with friends.

If you're looking to do this this weekend, or if you happen to be hosting a 4th of July BBQ or staying in to watch the tennis at Wimbledon, then this drink is for you. 

It consists of lemonade granita, pink champagne and fresh basil. Granita is an icy Italian dessert-somewhere between sorbet and shaved ice. The granita sits in the bottom of the glass with a couple of basil leaves and the pink Champagne is poured over. The granita has two uses: it keeps the drink perfectly chilled in this heat and gives it a very slight lemon flavor. If you want more of a lemon flavor-squeeze in a wedge of lemon and garnish it with a lemon twist. 


There are only three ingredients in this drink. Which makes it super easy to make. It's pink too-so that's a thing that already makes it a winner. 

Who doesn't love pink drinks?!