When I woke up yesterday, Kshiti linked me to this Magic One-Ingredient Ice Cream recipe. The sun was out, it was already hot inside the apartment, and I developed an instant craving.
Usually, I save recipes and never get around to making them unless there’s some specific occasion, as I’m almost always missing one or two ingredients. But I was determined to make this today because bananas, peanut butter, and honey is basically what my sister has for her breakfast every single day. So we were fully-stocked.
…or so I thought. Turns out she’s eaten so many bananas, we only had one left. Anyway, I replenished our banana supply and made the peanut butter and honey banana ice cream in the afternoon.
Directions: 1) 1½ bananas makes 2 servings. (I decided to use 3 bananas instead.) Slice them into coins and freeze them. 2) Once they’re frozen, blend them in a food processor until they’re the texture of soft-serve ice cream. (We don’t have a food processor in Taiwan. I used a blender; that worked, I just had to turn over the mixture occasionally.) 3) Then blend in the honey and peanut butter. (The original recipe has more exact measurements. I upped the peanut butter. I also added white chocolate chips because I didn’t have any dark chocolate and I wanted some in there.) 4) Put the blended mix into the freezer and serve once it’s solid.
The only downside to this recipe is that the blended mixture took longer than I wanted for it to freeze. It sat in the freezer all night and when I took it out this morning, it was rock hard. I transferred it to the fridge for an hour and then it was good to go.
I am incredibly lucky to have so many good cooks in my life, and living near Kshiti during the school year has spoiled me, as I don’t often have to cook. But once in a while I feel like making something in the kitchen.
This summer Claire told me about this recipe for a savory bread, take from this recipe, which she translated from French. I like savory over sweet, so I decided to try and make it.
Around the time I was tired of working on applications, and my sister was sick of studying for her Princeton finals, we both started craving for these red bean pastries that Mom used to make when we lived in California. I remember juggling the hot golden pastry ball from fingertips to fingertips, blowing on them, holding them outside the front door and waving it around in the air, and still burning my tongue because I could never wait to eat them.
The recipe, transcribed into my Moleskine for recipes. (Being a recipe book, my handwriting is much neater than what it usually is.)
Adapted from this recipe, which made flat pastries, but the ones Mom always made were round golden balls, so that’s what we went with. Instead of sandwiching the red bean paste (which we made, instead of buying a pre-made pack as recommended by the recipe), we just folded up the edges into a ball.