I've been seeing a ton of creative ice cream bars all over my insta feed--so I decided to join in on the fun. I absolutely love to eat cookie dough but I don't love that weird feeling in my stomach after accidentally eating 2-3 raw eggs. I came up with a way to make edible cookie dough without eggs! I also didn't have any regular flour, so I substituted a cup of white whole-wheat flour instead, I couldn't even tell the difference which is awesome because whole-wheat flour is definitely a healthier take.
My advice for this would be to be patient and make sure your ice cream is fully frozen again before you add on the top layer of the 'sandwich'. I'll admit it, I wasn't patient, and that's why some of my ice cream layers look kinda wimpy. When slicing into squares in the last step, it's better to go with a large knife, and really use those arm muscles and leverage to cut all the way through the thick layers of cookie dough and chocolate chunks.
I love shopping at The Westside Market, it's one of Cleveland's most special places! I don't know what I like better--the bustling busy crowd of local foodies or being surrounded by countless food stands that are owned and operated by Cleveland's finest and most passionate culinary advocates. It's such a fun experience to walk through such a large and lively place that's basically the backbone and largest supplier to Cleveland's restaurants and culinary scene. I bought fresh pappardelle pasta at the Ohio City Pasta stand, they had such a diverse and unique selection of pastas. It was so hard to pick between all of them!
If you haven't noticed yet, I bought a bottle of chili oil at the Asian market last week and I've been incorporating it into almost every meal. It's a vegetable oil that has been infused with chili peppers, so it has a little kick to it [I also love the bright orange/red tint to it]. It is a pretty bland oil so when I use it, it's mostly for 'slipperier' noodle texture as well as a spicy accent to whatever dish I'm working with. My favorite way to use it involves combining it with other spices and noodles, for an Asian style taste. I love garlic, so you know I was going to add some of that in there too! I also have been loving the texture of coarse crushed black pepper lately, it's a nice compliment to any dish. Pappardelle pasta is so fun because the noodles are so thick, perfect texture for fork-twirling that results in big bites! :)
Instead of traditional pasta carbonara with spaghetti noodles I decided to try something different. Just kidding--the true story is that I only had one kind of pasta in my pantry today, so this was my attempt at incorporating lasagna noodles into a carbonara dish, because I was craving the combination of the creamy sauce with salty pancetta so badly today.
I was originally going to make garlic bread with an alfredo base--but as soon as I spotted wing sauce in my fridge I changed my mind. Buffalo cheesy bread sounds so much cooler than cheesy bread, am I right? Literally all of my favorites are in this snack; cheese, alfredo sauce, buffalo sauce, more cheese!! I'm obsessed. The 'bread' is made from grated cauliflower, cheese, and eggs--instead of flattening the cauliflower dough like I would for a pizza crust, I simply left it a bit thicker so that it would taste more 'bready'. I hope you like as much as I did :)
[Garlic & Buffalo Alfredo Sauce]:
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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