Fried Ice Cream

I like to take pictures of food. In fact, I am one of those people that posts food pictures all the time on facebook, but since I gave up facebook for Lent, you get to see it. :)

This is from Saturday night at a Mexican restaurant we went to.

Paul ordered one for each of us since we didn't know how big the scoop of ice cream would be. I was amazed when they came, they were HUGE!! I only ate 1/4 of mine, but Paul ate the rest of it & all of his. He has the same metabolism he had at 18, it's amazing!

I just realized something while writing this. If I posted this picture on fb, all the post would be is the picture, with a caption like "yummmm", or "mmmmmm...good!".

LOL!

This way I could write a whole story about my Fried Ice Cream.

Cupcakes!! Yum!

Yesterday I finally made it out to the cupcake shop Paul & I found a few weeks ago. We would have gone right then and there, but it was closed through the holidays & didn't actually open again until yesterday.

I've always wanted to try a gourmet cupcake, so I was really excited. Since it was my first time I thought I'd go simple, Vanilla & Chocolate (sorry no pic of the choc).

The vanilla cupcake I liked a lot, the vanilla flavor was powerful but not overwhelming and the texture made it more yummy!! The chocolate was disappointing though. It's hard to explain why, but I didn't much care for the cake or the icing.

One of the reasons I'm writing about this cupcake experience is because 2011 is going to be my year for cupcakes! Not only am I on the hunt for the best cupcake shop, but I will also be baking a lot of them myself. Mostly I will follow recipes from a cupcake book I have, but soon I plan on creating my own recipes (hopefully).

Cake Pops!!

I love making these!!

Homemade

Healthy ice-cream made by my husband.

Vanilla Ice Cream
Ingredients:
*5 egg yolks
*1 cup Splenda (or 1/2 cup Splenda, 1/2 cup Sweet-N-Low) *
*3 teaspoons no-sugar vanilla extract
*1 1/4 cups heavy cream, whipped
*1 cup water

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.Makes 8 1/2-cup servings. 4 net grams of carbohydrate per serving.

*NOTE: To lower carb count to 2 carbs per serving, use liquid sweetener instead. (Liquid Splenda and liquid Sweet 'n Low make a nice mix.)