Feels like there is an elephant in the room right now – not even just in the room but on the entire planet…
You know what I mean?
Do I talk about it? Do I not talk about it? Do you guys just need a break from it all? Would you prefer I act like it’s business as usual? Or do you just really want to talk about it? To get it out of your system? To talk about the things that scare you?
With the planet in lock down over COVID 19, It’s hard for me to know how to act, or what to say or do… Nothing really feels right at the moment.
Do I keep blogging? Do I keep posting recipes? Does any of this stuff matter right now? Is it insensitive for me to be happy in my kitchen when so many other people all over the world are facing unimaginable hardships? When so many people are frightened and isolated…
I’ll be honest, I feel guilty posting the frivolous stuff right now. It feels unfair and I don’t know what to do with it all.
I feel very lucky to be where I am right now; Lucky to be in a position to stay home and ride this out; to have a roof over my head; to feel safe in my home; to have the support of family and friends while we isolate; Lucky to be a Canadian…
When I think about the things that people in the world are facing right now, I can’t help but be overwhelmed with sadness. I feel helpless and a little lost – but then I feel selfish for even having those feelings, because I have absolutely nothing to complain about right now…
I guess I just wish there was more I could do. I just wish I could fix it.
All of this to say, it’s just been really hard for me to find purpose in what I do here – hard because I can’t help but wonder… is any of what I do really helpful in times like this?
I really don’t know if it is… But I do know that baking and creating recipes has always been my solace. This has always been the space where I turn when I am sad or stressed or mad…
I know that baking soothes me; It grounds me and brings me back to a calm head space. It re-centers me and helps me to remember what is really, truly precious in this life.
So for now I’m going to keep posting…
This ice cream was an exciting new creation that came out of isolation baking.
I made this one because I did a tutorial on how to make my Birthday Cake Sugar Cookies – A few days later I had a few (slightly stale) leftover cookies and I thought what better way to use them than in a batch of homemade ice cream.
Truth; the birthday cake cookies are amazing here… but with this no churn ice cream base, you could use any cookies you want….
How about some Oreos? Chocolate Chip Cookies? Peanut Butter Cookies…. The possibilities are endless.
So I’ll leave that to you. I would love to see your creations.
Happy isolation baking lovelies.
KP
No Churn Birthday Cake Ice Cream
Things you need
1/2 cup plain Greek style yogurt, full fat
2 1/2 cups heavy whipping cream
1 can sweetened condensed milk
1 tbsp pure vanilla extract
Pinch of salt
3 – 4 Birthday Cake Sugar Cookies, crumbled
How to make…
In a medium bowl, beat whipping cream until stiff peaks form.
In a separate large bowl, beat together your condensed milk, yogurt, vanilla, and salt until combined.
Fold half of the whipping cream mixture into the condensed milk and yogurt mixture. Add remaining whipped cream and beat on low until smooth and combined.
Pour 1/3 of the Ice cream mixture into an 8×8 inch square pan or into a 9×5 inch loaf pan. Crumble 1/3 of the birthday cake sugar cookie crumbles on top. Top with another 1/3 of remaining ice cream mixture and crumble another 1/3 of the other birthday cake sugar cookie crumbles on top. Top with remaining ice cream mixture and top with remaining cookie crumbles.
Cover with plastic wrap and freeze for at least 6 hours.
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