pink's creamery

Now that the weather is finally warming up, and perhaps because I’m eight months pregnant, I could happily eat ice cream every day. The cold and creamy goodness just always hits the spot! So many amazing places come to mind, but one that really stands out is Pink’s Creamery on the Hawaiian island of Kauai. My husband and I visited on a recent trip- our babymoon, actually!- and were blown away by the quality and taste. Pink’s has been slow-churned on Maui since 1932, and serves local-inspired flavors like my husband’s fave, the Kona Mud Pie (Kona coffee ice cream with Oreo cookies and fudge), and Haupia (a classic coconut custard). I was all about the Banana Mac-Nut Brittle- a delicious banana ice cream with roasted macadamia nuts & crunchy bits of brittle! Holy yum! Just thinking about it has my cravings going wild. Guess we’ll have to plan another Hawaiian getaway soon!


wishing well shave ice

Ok shave ice, where have you been all my life?! I shouldn’t necessarily say all my life. There was this amazing ‘lil shave ice stand in the Texas Hill Country that my family would frequent during the summertime when I was a kid. But man, I forgot how good that stuff is! I’m not talking about the typical sno-cone you find at your local amusement park or state fair. Those are icy, hard, and way too syrupy. True Hawaiian shave ice is another beast entirely, and I found some of my fave at Wishing Well Shave Ice in Kauai. The ice is shaved so finely thin (go figure!), it’s like the fluffiest snow you’ve ever tasted. No hard crunches to the teeth here! Plus, the typical flavors are made from local, seasonal fruits like coconut, mango & papaya, so they aren’t too crazy sweet. Your shave ice bowl gets topped with fresh fruit for a nice, refreshing finish! Many of Wishing Well’s offerings are even organic as well- pretty awesome if you ask me! Now, if you know what’s good for you, you’ll take advantage of the optional ice cream scoop that gets put at the base of the bowl. Oh my glory, it’s the perfect, creamy complement to the fruity shave ice. But go for the macadamia nut ice cream (a local favorite!) over classic vanilla, and thank me later :) Enjoy!


lappert's hawaii ice cream & coffee

My husband and I just got back from a lovely little Hawaiian getaway. We visited the island of Kauai, and it was magical in so many ways. From the hikes to the beaches to the food, we were blown away and really had the best time. Following very true to form, I had researched several sweet spots before our trip, and discovered a plethora of ice cream, shave ice, and açaí bowl options. Sounds like heaven to me! One place that looked super legit was Lappert’s Hawaii Ice Cream & Coffee. I noted multiple locations on the island, and quickly planned our visit. Upon arrival to the shop, the delicious smell of freshly made waffle cones drifted over us, and we knew we made a good choice. Lappert’s makes a bunch of unique flavors using local ingredients and mix-ins, like Kauai Pie (Kona coffee ice cream, Hawaiian macadamia nuts, shredded toasted coconut & dark chocolate fudge) and Caramel Coconut Macadamia Nut (bourbon vanilla ice cream, toasted coconut, Hawaiian macadamia nuts & caramel swirl). Wow, just reading that again makes my mouth drool. How good does that sound? Several flavors tempted us, and tried our fair share, but I went with the two mentioned above, and they did not disappoint. Yum! Lappert’s opens early in the morning, as they also serve fresh, daily-roasted local coffee, so feel free to stop in for your java fix as well! However, I wouldn’t judge you if you decided on ice cream for breakfast, instead! Those flavors are hard to deny! Here’s to hoping Lappert’s opens a shop in Cali soon!


mini speculoos pumpkin tarts with candied pepitas

I love all things seasonal, and therefore I love all things pumpkin! I will admit, however, that pumpkin pie can be a bit mundane at times.  I love to spruce it up by adding more textures and flavors, both in the crust as well as toppings. Speculoos (aka Biscoff) cookies make for a much more exciting crust than traditional dough in my opinion- I’m obsessed with their spicy flavor! I also prefer a high crust to filling ratio, so it’s not like you’re just eating a bowl of custard. Candied ginger adds a nice zingy complement to the creamy pumpkin filling, and candied pepitas top these babies off with the perfect crunch! By making them in individual tart shells (mine are technically crème brûlée dishes), everyone gets their own mini pie, and you don’t have to worry about the crust crumbling when trying to remove it from the dish. Just grab a spoon and dig in! I got to bake these with one of my fave bloggers, Camille Styles, when she was in town from my home state of Texas. We had such a blast and now I’m super pumped for all things holiday! If you’re still looking for the perfect Thanksgiving dessert, these tarts would be the perfect addition to your dinner table! Be sure to check out the feature on her blog as well! Enjoy :)

Mini Speculoos Pumpkin Tarts with Candied Pepitas:

Crust:

  • 12 oz. Speculoos or Biscoff cookies

  • 1 tbsp brown sugar

  • 1/2 tsp salt   

  • 1/2 cup butter, melted  

Pie: 

  • 1 can pumpkin puree

  • 1/2 cup dark brown sugar, packed

  • 1/4 cup cane sugar

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground allspice

  • 1/4 tsp salt

  • 1 can coconut milk

  • 2 large eggs, at room temperature

  • 1/2 cup candied pepitas (pumpkin seeds), for topping

  • 1/2 cup candied ginger, for topping

  • whipped cream, for serving

Preheat oven to 350°. Process cookies in food processor until fully crumbled. Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick! Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool. In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated. Allow mixture to cool for a few minutes. Pour pumpkin mixture into prepared tart shells. Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from baking sheet and cool completely on wire rack. Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.

*To make this dairy-free, sub coconut oil for the butter in the crust, and serve with whipped coconut cream.

All photos by Kristen Kilpatrick for Camille Styles. Check out the feature and recipe on her site as well!

 * This post may contain affiliate links. If you buy something through one of these links, it won’t cost you a penny more, but I’ll earn a small commission. This allows me to continue to generate content for you, and helps keep the site up and running. Thanks for your support! 


republic of booza

IMG_4065.jpg

I'm all about a new ice cream shop opening in my neighborhood, especially in the summertime! I'd been excited to try Republic of Booza ever since I first saw the signage go up a block from my apartment (dangerously close??) in Brooklyn. While you may assume Republic of Booza serves good 'ol classic ice cream, the decadent, frozen treat here is technically called booza! What the heck is booza? I had the same question. The 'original' ice cream, known for its elastic texture and resistance to melting, was developed about 500 years ago in the eastern pocket of the Mediterranean, and is super common in Lebanon and Turkey. This denser, slightly chewier cousin to ice cream gets its texture thanks to two key ingredients: sahlab, or ground orchid root, and mastic, a resin found in the bark of a tree exclusive to the Greek isles. The result is a truly creamy, flavor-packed dessert, with zero air pockets to be found. The owners like to think of it as "gelato on steroids", and I couldn't agree more. Republic of Booza offers traditional Middle Eastern flavors, like qashta (candied cream) and tahini mint chip, as well as American classics likes salted oreo and chocolate, and even some globally inspired takes like horchata de chufa and red miso! I highly recommend stopping by the Williamsburg store, and trying it out for yourself. Just look how pumped my husband is in the above photo- like a kid in a candy store ;) You may even get lucky enough to watch the spectacle of the booza being made, which involves the confectioner crushing the booza with a three foot wooden pestle and then stretching it with his or her hands! You don't see that at many other ice cream parlors!


açaí bowls

My husband has been on a serious açaí bowl kick lately, and to be honest, I'm not complaining! They're refreshing, delicious, and packed full of healthy ingredients like açaí (duh!), nuts, seeds, and other fruit! The options are pretty endless, but a good place to start is with some high quality, unsweetened açaí, either puréed and frozen or freeze-dried and powdered. The recipe for our go-to version is listed below, but feel free to play around with your favorite superfoods! We love including chia seeds, matcha powder, coconut flakes, and almond butter for a healthy, yet satisfying treat. While artfully arranging the toppings over your smoothie is not necessary, it sure does make for a pretty darn beautiful breakfast or snack! PS- Make sure you go follow my husband's catering company, Beck & Call, as well as his soon-to-be casual eatery Scratch BK, for more delicious eats!

Açaí Bowls:

  • 2 packs açaí purée, frozen
  • 1 banana, frozen
  • 1 cup mixed berries, frozen
  • 2 cups milk of choice (we like coconut or almond)
  • 1 tbsp chia seeds
  • 1 tbsp almond butter
  • 1 tsp maca powder
  • honey or agave nectar, to taste
  • toppings: fresh raspberries, strawberries, blackberries, bananas, coconut flakes, granola, almond butter, matcha powder, chia seeds, hemp hearts, flax seeds, etc.

Blend everything together in a high-powered blender, like a Vitamix. You're going for a thick smoothie consistency, so that it can be eaten with a spoon. Scatter desired toppings across the bowl. Enjoy! Makes two bowls.

* This post may contain affiliate links. If you buy something through one of these links, it won’t cost you a penny more, but I’ll earn a small commission. This allows me to continue to generate content for you, and helps keep the site up and running. Thanks for your support!