A few weeks ago I made creme brûlée. Do you remember this? Let me preface by saying that whenever I shoot my recipes, Amelia is right there because she’s always hoping and praying that I drop something so she can swoop in and eat it. She’s eaten A LOT of things normal dogs haven’t eaten. There was this one time a tortilla chip fell out of a bra (I was going through a rough time) and she ate it within seconds of it falling onto the floor. We’re best friends.
Anyway, so I poured a few teaspoons of sugar on to each custard and ignited the torch. Right when the flame started, Amelia went and bolted to the bathroom where she started peeing (sorry I said “peeing” on a food blog but it’s a part of the story!). I quickly realized that she is petrified of the torch. So, I put it away and haven’t brought it out since, but now I think she’s confused that the torch is the same as my camera. Whenever I shoot recipes and pull out my camera, she goes and hides under the couch.
I’ve tried everything: putting snacks next to the camera, placing the camera next to me to show her that look, it’s fine, it’s JUST A CAMERA! It’s times like these that I wish I was Cesar Milan. I’m not sure how to make her not scared of my camera. I don’t want her all stressed out, especially since I practically shoot recipes on a daily basis.
If you have tips, I’m ALL ears.
Today, we are continuing ICE CREAM WEEK with this Cherry Ice Cream with a Whole Wheat Crisp. It’s fruity, sweet and creamy with a salty, slightly sweet crisp topping. HEAVEN.
ALSO, a giveaway with Whole Foods Market! If you’ve visited your local Whole Foods recently, you’ve probably noticed the cherries. They’re insanely amazing right now!
This giveaway is for a $150 gift certificate. To enter, do this:
1. Follow A Cozy Kitchen on Facebook.
2. Leave a comment below telling me if you’re a dog person OR a cat person OR both (some people are both). If you don’t like dogs or cats, no judgement here!
A winner will be chosen at random on Monday, August 11th, 2014 at noon PST.
- 2 cups heavy cream
- 2/3 cups white granulated sugar
- 1/4 sea salt
- 1 cup whole milk
- 1/2 pound cherries, pitted
- 2/3 cups whole wheat flakes
- 2/3 cups sugar
- 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 3 ounces butter
- To a medium saucepan, set over medium low heat, pour in the heavy cream, sugar and pinch of sea salt; stir until the sugar has dissolved, about 2 minutes.
- To the jar of a blender, add the cherries and milk. Blend until very smooth about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the sugar/heavy cream mixture to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
- Churn the mixture in the bowl of your ice cream maker, according to your machine's instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freeze overnight.
- To make the streusel, start with preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Add the whole wheat flakes, sugar, all-purpose flour and salt to a medium bowl and toss together. Using a box grater, grate the cold butter atop the flour mixture; using your hands, break up the butter and distribute throughout. Pour the streusel on the prepared baking sheet and transfer to the oven for about 15 minutes. At the 15-minute mark, toss the streusel once and bake for an additional 15 minutes. Remove the streusel from the oven and allow to cool on the baking sheet.
- Add a small handful of streusel to the bottom of each bowl, top with a few scoops of ice cream and top with another handful of streusel.
Giveaway sponsored by Whole Foods Market!