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!


homestyle apple plum crisp

Apple crisp (or crumble, whatever you want to call it) is one of those good ‘ol classic desserts that always hits the spot. I love it come fall and winter, served warm with spicy notes of cinnamon and streusel topping. It’s super tasty alone, but even better topped with some vanilla bean gelato! Some apples, like Honeycrisp, Pink Lady & Fuji, are better for eating thanks to their crisp, sweet bite. Others, like Macintosh & Braeburn, are better for cooking, and get nicely stewed in a crisp. I like using a variety of apples for layers of flavor and texture that can’t be beat! This time I also decided to throw in some gorgeous, seasonal plums that I had on hand. Perfect combo! Don’t forget about crisps and crumbles during spring and summer- by switching up the fruit, you can enjoy a delicious bowl of goodness year-round!

Homestyle Apple Plum Crisp:

Fruit Filling:

  • 2 pounds apples (I like any combo of Macintosh, Granny Smith, Cortland, Braeburn & Fuji)

  • 1 pound plums

  • 1 lemon, zested & juiced

  • 1/3 cup cane sugar

  • 1/2 tsp pure vanilla extract

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 2 tbsp cornstarch

Crumble Topping:

  • 1 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1 cup pecans, chopped

  • 1 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1 cup brown sugar, packed

  • 1 cup unsalted butter, chilled and cubed

  • vanilla bean ice cream, for serving

Preheat oven to 350 F, and butter a large baking dish (9x13 or 2 qt oval). Peel, core & cut apples into 1/4-inch slices, and place into a large bowl. Add lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch, and mix to combine. Pour apples into baking dish.

For the topping, add the flour, oats, pecans, cinnamon, salt, and sugars in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed (you may also use a stand mixer if you prefer). Spread the streusel topping mixture evenly over the apples. Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, about 55-60 minutes. Best served warm, topped with vanilla bean ice cream.

*Adapted from Sit & Stay Awhile Apple Crisp by Joy the Baker and Old-Fashioned Apple Crisp by Ina Garten.


tartine manufactory

San Francisco is such a great food city, but one that I really haven’t gotten the chance to explore all that much. A few months ago when I was spending a night there before heading out to wine country, I made it a top priority to make dinner reservations at Tartine Manufactory. You’ve probably heard of Tartine Bakery before, or at least drooled over their tasty looking baked goods on Instagram, but did you know they also have a chic restaurant in a bright, industrial space in the Mission District? I’d been following them for a while, and practically every dish I see is calling my name. The menu draws from local, seasonal California ingredients, and of course offers some killer pasta and bread. There’s a huge bakery in the restaurant, and I can only imagine how many fresh loaves of sourdough they’re churning out each day (check out all those proofing baskets stacked up below!). It’s worth having a glass of wine at the bar and just watching the entire process unfold. Serious bakers are practically my idols! PS- if you’re looking to get into baking yourself, I highly suggest you start out with the critically acclaimed Tartine Bread book. It’s full of foolproof classics that are sure to satisfy your cravings.

Getting back to our meal, it did not disappoint in the least. We tried a bunch of dishes (as evidenced by scrolling through the slideshow above), and while it would be easy to say the bread was the highlight of the meal, that really wouldn’t do the rest of the food justice. The lamb meatballs were delicately spiced and served with a deliciously creamy, yet earthy fava bean purée. One of my faves was the marinated artichoke with fennel and pistachio- such a unique dish, and a total flavor explosion. The slightly sweet, caramelized fennel paired perfectly with the hearty pistachio spread. Yum! Most people would agree that once you’ve tried homemade pasta it’s hard to go back, and Tartine’s pasta will really do you in. Classically simple, non-fussy, and perfectly al dente! Of course my favorite part of any meal is dessert, so I naturally (greedily?) chose the one that serves 2-4 people! Although it was not my first time devouring the PB&J ice cream pie, it was just as decadently tasty as I remembered. Seriously, the peanut caramel and peanut cookie crust take this treat to another level entirely. Don’t forget to stop by the ice cream counter on your way out for a cone to-go, and definitely take a freshly baked loaf of bread for to enjoy at home! Good news for those in Los Angeles- you don’t have to drive eight hours to enjoy all that Tartine has to offer- a Southern Cali outpost is opening soon!

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republic of booza

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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!