Soooo this happened… I don’t really know how it happened… but it happened, and I am definitely not sorry.
At first, I was just planning on posting this No Churn Strawberry Ice Cream for you guys… but then I made a batch of double chocolate muffins (because it was the middle of the week and I needed chocolate), and just as I was about to stuff my face with a muffin, I had a thought… warmChocolate Muffin + melty Strawberry Ice Cream? YUP!
Okay guys… I don’t know if you have noticed, but I am going through a bit of a homemade ice cream faze right now… oh you did notice? I guess it’s a bit obvious considering every second post of mine lately has been ice cream and most of my insta stories are me showing you my latest ice cream escapades…
Seriously it’s a problem. I swear my diet has become 90% ice cream over the past week, and I may need some serious help…
But for now, we are just going to ignore that elephant in the room (my ice cream addiction) because I made yet another batch of ice cream the other day, and it was just too damn good not to share!
Those of you who have read previous blog posts will know that I have a little bit of a thing for jam; and when I say “a little thing” I mean, I will pretty much eat it on anything and I have no issue eating it straight from the jar. Like, “hi my name is Kristie and I am a jam addict…”
Seriously though. I love jam. I love alllll the jam. Every flavour; sweet or savoury – hit me up with a spoonful of that fruity goodness.
So a couple weeks ago, when the incredible Natalie from East Van Jam offered to send me a couple jars of her Raspberry and Blueberry Jam to try – it was literally like all of my jam dreams were coming true.
Why hello lovely! And what may I ask brings you ’round these parts today…? Is it because you were just pining for some of my good natured wit & charm…??? :p
LOL Just kidding!!! I am of course fully aware that you are here for one purpose, and one purpose only; This Cherry Cheesecake Ice Cream situation – amiright? Because well, Cherry Cheesecake Ice Cream… ‘nough said.
I’m so stoked to be partnering with my fav grocery store Meridian Meats , where I got all the fresh cherries & other goods to make to share this recipe with you guys; And I gotta tell you; this one is pretty much the bees knees.
Who else is saying a big “Heck Yes!” to this weekend? I am so ready for it! Mostly because I’m just super over-excited for the activity I have planned for my Saturday – aka my very first Wedding Dress appointment!!! Eeeepss! I’m so excited you guys!
Also it’s officially the first week of Summer, so you know I couldn’t just leave you guys hanging without hookin’ you up with a killer Ice Cream recipe to celebrate, right!?
I hope you all had an awesome start to your week, but if by chance your Monday was a little lackluster thus far, then I am so glad you popped by – you know why!? Because the recipe for these Chocolate Cake & Honey Roasted Peanut Covered Ice Cream Bars is going to change your life. For reals. So even if you had kind of a sh***y Monday, it’s okay, because these homemade ice cream bars are going to make everything all better.
Why hello lovelies! Long time no post eh!? Gah – I am seriously the worst blogger ever! I am so sorry for being so AWOL lately. I have just been taking a lot of my free time to get prepared for the Farmers Market Season, which started this past weekend. But hopefully now that the craziness of the first weekend is over I’m hoping to get back into rhythm of things.
Anyways today is an exciting day because I’m sharing the recipe for these White Chocolate Raspberry Cheesecake Greek Yogurt Pops on the Tastes of Lizzy T website!You are going to love this recipe and it’s the perfect way to kick off the summer!
Okay, so I think I might be welcoming in the coming of summer a little bit early here with a popsicle recipe, but what can I say? I just couldn’t help myself, because the weather in my Vancouver hood the past couple of weeks has been so uncharacteristically gorgeous! We have had sunny days, with crazy-town hot temperatures, and in the land of perpetual rain, that is basically unheard of for the time of year – and I am absolutely loving it!
This past weekend temperatures soared and we were all scrambling to find a way to beat the unexpected heat. In other words, we were in serious need of some kind of delicious, freezing cold treats to aid our current situation.
Spring is in the air, temperatures are rising, and the sun is shining. It’s ice cream season!
All my life I have had a very serious weakness for old fashioned chocolate malts. No matter what the circumstance, there has never been a time – and probably will never be a time – that I say no to a chocolate malt.
So my endless love for chocolate malts is really what inspired this recipe and I am so excited to be partnering up with Best Friends for Frosting to share this recipe with you! If you are a chocolate malt lover like myself, this ice cream is going to make you swoon. So pop on over to the Best Friends for Frosting website to see the full post and my recipe lovelies!
Happy Wednesday lovelies! I love Wednesdays don’t you? It’s always exciting to me when we get to the mid-point of the week, because It’s at this point that I start to get super stoked for the weekend, and it’s looking like it’s going to be another sunny one this week here in Vancouver, so I really can’t wait!
In light of the return of fabulous weather and upcoming weekend vibes – I think we are due for a little mid-week celebration don’t you? So glad we agree on this – And what better way to do up a mid-week celebration, than with some breakfast for dinner tonight?
Are you a breakfast for dinner fan? Cole and I are all about the breakfast for dinner – and especially so when it’s in the form of these Frosty Cinnamon Sugar Waffles… mhmmmm we went there.