All Things Foodie

Breyers Gelato Indulgences

I am an avid ice cream lover and am always on the hunt for great store bought varieties. Most of them are just ok, but never as good or smooth as ice cream from an ice cream shoppe.

I recently tried Breyers new Gelato Indugences and was pleasantly surprised. I tried the Chocolate Caramel and the Raspberry Cheesecake flavors. They both were outstanding and so incredibly creamy and smooth. The Chocolate Caramel flavor is a rich chocolate with large, soft ribbons of decadent caramel. The Raspberry Cheesecake flavor is a cheesecake flavored base with thick swirls of raspberry flavored topping and a graham crust crumble on top! I am very happy with this new grocery store find and can see this as a weekly favorite for my girls nights and date nights. It is so good, I just may treat myself to a bite or two every night.

I found Breyers Gelato at Target for $5.99, but I am sure they have it at many stores.

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All Things Foodie

Homemade Almond Milk

Ok so I decided to finally make my own almond milk and see what all the hype was about. I envisioned it tasting so creamy and amazing just like the one at Pressed Juicery. My high expectations may have been my problem.

I bought raw almonds, measured out one cup and soaked them in plenty of water for 6-8 hours. I even went through the tedious task on removing the skins off the plumped up nuts because I read somewhere that the skin causes wrinkles! Gasp! I then tossed the peeled, soaked nuts into a Ninja blender and added three cups of water and blended away. The liquid turned into a creamy white color and I poured it through a fine mesh sieve. Ok, so maybe I need to invest in a nut bag because the milk did get pretty smooth but not smooth enough. There were still bits of pulp in the milk. I did save the pulp to possibly use in a cookie recipe, waffles, granola, or whatever else I can think of.

I added a bit of vanilla and a sprinkle of sea salt to the milk and whisked until blended. I took the first sip and was very underwhelmed. It tasted exactly like the almond milk I buy at the store and was more expensive to make and time consuming. I know some recipes call for dates to be blended into the milk as well, so maybe that makes it more creamy. Don’t get me wrong, the milk is good and I love that I made it and that it is so pure in form. I just wanted it to blow my mind with how incredibly creamy it was due to all the articles I have read by people exclaiming how much better homemade almond milk is versus store bought in regard to thickness and taste. I am determined to crack the code and get the almond milk I desire. I am going to invest in a nut bag and add some dates and report back.

For now, blend at your risk or stick to the convenient store bought variety.

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Fashion

A Triangl Treat

My friend Angelia came to visit me in LA over the 4th of July. We spent lots of time in the lovely Los Angeles sunshine and in our swimsuits. She had the cutest suit on by the Australian brand, Triangl.

Their suits are made of neoprene, which is what wet suits are made of. It is a thick, water friendly material. The swimwear comes in bright, poppy colors and fun color block designs. The bottoms are low cut and stay put. The plus side of the thicker material is a fuller coverage and non-see thru assurance. I love the color combinations offered and that you can order different sizes for the tops and bottoms. I wear a size 25/26 jean and wear a size small. I was such a fan of Angelia’s suit that I purchased one of my own, with her permission of course. The style of bikini I bought was the Bambi and in the Sugar Plum color. I am such a fan of this line, I want to buy many more and it is very affordable at $79-$89 per set. The Bambi is $79. They ship straight from Australia and I got it in the mail within a few days!

Visit http://www.international.triangl.com to purchase yours!

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All Things Foodie

Kaya Toast

One of my favorite places to dine with my friend Randi was Susan Feniger’s restaurant, Street, here in LA. Our favorite dish was the Kaya Toast. It was to this day, one of the best things I have ever eaten.

The Kaya Toast is like a grilled cheese but instead of cheese in between the bread, it is coconut jam and butter. She toasts two pieces of white bread together to keep the middle of the bread u toasted and soft and the outside crisp. Then the chef spreads the coconut jam on both soft sides of the pieces of bread and slices cold butter and lays that on top of the coconut jam on one side of the bread. The then put the slices of bread together and forms and sandwhich and sets that aside. An eggs is softly boiled and is laid on a plate and drizzled with dark Korean soy sauce and sprinkled with white pepper. The sandwhich is sliced into quarters and placed on the plate next to the egg. To enjoy this dish, you take the squares of the filled bread and dip them into the runny egg yolk, soy sauce mixtures and take a delicious bite. It seems simple and a little weird, but I swear it is one of the most tasty and amazing flavor combinations I have ever encountered.

To my sadness, Street has closed but the recipe for Kaya Toast lives on! See below for how to recreate this delectable delight at home.

Coconut Jam:

1 cup coconut milk, 1 cup sugar, 8 pandan leaves tied in a knot, 1/8 tsp kosher salt, 3 eggs, 3 egg yolks

In a small sauce pan, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat. Keep the leaves submerged in the milk to soften. When the milk has come to a boil, remove from heat and let mixture steep for 10 minutes. Remove leaves from milk and squeeze any liquid from the leaves into pan. Throw away the leaves.

In a medium stainless steel bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut mixture to form a custard. Place the bowl over a simmering pot of water and gently cook the mixture while constantly stirring for 15-20 minutes with a rubber spatula. The final texture should be a thick custard texture. Immediately remove from heat and transfer to a medium bowl set over a bowl of ice water and stir until the mixture cools. Cover and refrigerate until needed. Makes about 2 cups and will keep for one week in the refrigerator.

Take two pieces of toasted white bread and lay them out, soft side up. Spread two tablespoons of coconut jam on both untoasted sides of bread. Use a stick of cold salted butter to cut slices from and lay them over one side of the jam topped toast. Put the two slices of bread together to form a sandwhich and slice into quarters. Soft boil and egg for approximately 6 mins and keep the yolk soft. Lay that on a plate and top with dark Korean soy sauce and a dash of white pepper. The Kaya Toast is ready to be devoured.

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