Boozy Chocolate Ice Cream

The best part of waking uuuup, is ice cream in my cuuuup!

It was a hot weekend. If you follow POP on Instagram, Facebook, and/or Twitter you'll see exactly how hot it really was and what I was up to! These hot summer spring days (it was 78 F in the shade!!f) combined with a larger freezer means that I have the profound privilege of making ice cream again! It really is the little things, isn't it?

To be completely honest, in anticipation of knowing we were going to have to move and the possibility of having a larger freezer...I've had a can of coconut milk in the fridge for like a month. This weekend, it was liberated and reincarnated into my Boozy Chocolate Ice Cream!

If you've never had homemade ice cream made with full-fat coconut milk...either get yo'self an ice cream maker, or become BFFs with someone who has one. This is the best darn tootin' ice cream I've ever had, and probably you too. Oh, I went there. Especially if you're still inhaling ice cream made with dairy *shudder*. Just say no, people. 

Produce On Parade - Boozy Chocolate Ice Cream

A super creamy and luxurious, rich chocolate ice cream spiked with spiced rum. Dairy and egg free, and incredibly easy to make!

Boozy Chocolate Ice Cream

Serves 5 

• 1 15 oz. can of full-fat canned coconut milk, chilled
• 1/4 cup + 2 Tbsp. vegan sugar
• heaping 1/4 cup unsweetened cocoa powder
• 2 Tbsp. agave nectar
• 2 Tbsp. spiced rum (or other alcohol)
• heaping 1/4 tsp. xanthan gum 
• 1/4 tsp. salt
• 1/4 tsp. vanilla extract

Notes: I cannot vouch for the use of lite coconut milk. Just use the full-fat kind and eat less of it, trust me. Also, be sure to buy a quality brand that will separate when chilled, like Thai Kitchen. The alcohol compliments and boosts the chocolate and agave flavors, but if you wish, decrease by half or omit altogether and quadruple the vanilla extract. A little alcohol needs to be incorporated for the ice cream to maintain a creamy and somewhat softened texture. The xanthan gum can be omitted but I very, very highly recommend using it. It's one of the odd ingredients, but I use the stuff all the time. Finally, when the ice cream is done it will have a somewhat soft serve texture. The longer it freezes (like overnight) it will develop that perfect from the carton and not too hard texture. 

The night before, place the can of coconut milk into the fridge. Place the ice cream mixture bowl, and whatever storage container (if you'll have leftovers or want a harder texture) into the freezer.

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Combine all the ingredients into a blender and blend on high until well combined and very thick, a couple minutes. 

Now, make the ice cream according to your ice cream maker. With mine, I pour the mixture into the frozen bowl while the machine is on and let it churn for about 20 minutes, until the ice cream is solid and no longer spins with the machine. 

Produce On Parade - Boozy Chocolate Ice Cream

Serve immediately and store in the fridge in an airtight container.

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Do not store in the ice cream maker bowl. 

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

"Why didn't we make more?" Because I can't have 10 servings of this in the house. I would need an electric chair if you catch my drift. I have no self-control. Outta my way! *beep beep* I can see my future now...

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Think coconut milk is a bit pricey? Consider this. Also, Thai Kitchen Coconut Milk is $3.99 a can up here in Alaska. Sneaky me, I get mine from Amazon for $1.18 a can and it ships for free. Here's a link! Confused about all the dairy alternatives? It's a fortunate problem to have, but here's some help. So stop drinking secretions from a cow's udder. That's icky, yo. Think outside the udder and drink some plants instead!   

[soundcloud url="https://api.soundcloud.com/tracks/107681611" params="color=74bd92&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

German Word of The Day: Ice cream --> Eis (pronounced: eyes)

Good Deed of The Day: People like this don't deserve to have furry companions. Help this woman who rescued a dog from a horrible, snowy prison from being charged with theft!

[yumprint-recipe id='117']

Restaurant Worthy Hot & Sour Soup

If you like hot and sour soup. This is the real deal. No restaurant necessary. 

I wouldn't joke about this. I take my restaurant-worthy dishes very seriously.

This soup made me dance on my little tippy toes around the kitchen. Seriously. I've never been a particularly fervent hot and sour soup fan though, I always went the egg drop soup route. I loved me some egg drop soup. Nevermore! This soup is the bees knees. 

So hot and sour! Well...kind of hot. I'm a bit of a wimp when it comes to spicy foods. Unless we're talking ginger or wasabi. I'm all about that type of spicy! When I get sushi, I dip the pickled ginger into the wasabi and eat it plain, okay? You're impressed. I know. Watch out, BA comin' though. 

Feel free to add as much ground fresh chili paste as you'd like to this soup. I stuck with 1/2 tsp. because, like I said, a bit of a wimp here. I've made my peace with it. I just have dainty taste buds, okay?

Restaurant Worthy Hot & Sour Soup

Serves 4-6

• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 Tbsp. fresh ginger, peeled and minced
• 4 green onions, thinly sliced
• 8 oz. cubed seitan, chopped (or ground plant-based meat)
• 2 cups water
• 2 cups vegetable broth
• 1 lb. firm tofu, cubed small
• 10 cremini mushrooms, sliced
• 2/3 cup rice vinegar
• 3 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 1 tsp. vegan sugar
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground fresh chili paste, to taste
• 1 1/2 Tbsp. cornstarch
• 2 handfuls of fresh spinach, torn (optional)

Notes: I added a bit of spinach, because that's how I roll but feel free to omit it if you like. 

In a large soup pot, heat the oil over medium-low. Add the garlic, ginger, green onions, and seitan. Saute for about 5 minutes, until fragrant and the seitan begins to brown.

(Do you like the repurpose of egg holder? It's a garlic holder now!) Add the water and the vegetable broth and bring to a simmer. Now, add the remaining ingredients, excluding the cornstarch and the spinach and stir well. 

In a small bowl, add about 1/2 cup of the soup broth. Whisk in the cornstarch until clump-free. Stir the mixture back into the soup to thicken it. 

Add the torn spinach and continue to simmer until the spinach has wilted and the soup has thickened slightly from the cornstarch. 

Remove from heat. Let the soup rest for a few minutes before serving.

Serve hot. 

Jammin' along to Josh Rouse – It's Good To Have You

"Coffee and a toast and a peppermint tea It's a little too cold to go outside  Wonder what would happen if you lived with me,  Oh oh, I got the feeling that it'd turn out nice Oh oh, it feels good to have you in my life."

German Word of The Day: Worthy --> Würdig (pronounced: ver-dich)

Good Deed of The Day: Sometimes I really hate our species. Sign this petition and help the Defenders of Wildlife tell the US Government to stop using your tax money to kill coyotes from planes. For real. I'm not onboard with that. 

[yumprint-recipe id='95']

Homemade Bagels and What I Learned

This weekend, it was finally time. Bagel time. I've been saying, "I'm going to make bagels this weekend!" for like...four weekends in a row now. 

But, the bagels will have to wait just a minute while I share this common sense quote. Today, I stumbled across this and I thought it was just so simple, honest, and matter-of-fact that I had to share. 

Duhhhhhhhhh. If you love animals, don't eat them! Would you eat your beloved dog or cat? I hope not. This quote in its plainest offering makes sense, right? Yes. That's about all there is to it. So, thank you Morrissey!

And now, back to bagels. This was my first time making bagels and boy did I learn a thing or two (the hard way). Read this post and you won't make the same mistakes I did. Here's what I learned:

• Knead the dough until it's smooth and shiny. 
• Shaping the dough correctly is terribly important.
• Bagel dough doesn't really rise. 
• Remove the bagels from the boiling water with a mesh strainer...not two slotted spoons. 

Chewy, dense, and slightly sweet, these bagels are what's up. If you're new to making bagels don't miss out! 

Homemade Bagels 

Makes 8 Bagels

Notes: If you can't find barley malt powder, barley malt syrup can be used as well. I really can't recommend making the bagels without either. It's what gives bagels that "bageliness". I found my powder at a local health food store, but it can be found online as well. Or, if you're feeling like a rebellious I suppose one could use agave nectar, but seriously just but some barley malt powder or syrup. It's definitely worth it. 

• 4 cups bread flour (or other high-gluten flour)
• 2 tsp. salt
• 1 Tbsp. barley malt powder
• 1 1/2 tsp. dry active yeast
• 1 1/4 cup lukewarm water
• 1 Tbsp. additional barley malt powder
• toppings (we did cinnamon sugar as well as salt bagels)

In a large electric mixing bowl, whisk together the flour, salt, and 1 Tbsp. barley malt powder. 

Attach the dough hook and using the lowest speed possible (stir), add in the yeast and the water. Mix for about 4 minutes. Increase the speed to the next level (2), and mix for about 10 minutes. 

Turn the dough on a lightly floured surface. The dough will be a bit sticky. Knead until the dough shapes a smooth and shiny ball. 

Divide into 8 equal balls (each about 4 oz.), and place on a baking sheet. Cover with saran wrap and a towel. Allow to rest for 5 minutes.

Next, roll one of the balls into a log, about the length of your hand. Connect the two ends. The bagel ring should be even in size. Here's the important part; bagel dough doesn't really rise, so be sure to shape the dough to how you want your bagel to look when it's cooked. For example, make sure there isn't a big gaping hole in the middle like mine! The shape of the dough should look like, well, a bagel pretty much. Repeat with the remaining dough balls and place on a baking sheet coated lightly with flour, cover with saran-wrap and place in the fridge for 12-18 hours. 

Remove the bagel dough from the fridge. Preheat oven to 450 F, and if you have a pizza/baking stone, make sure it's in the oven to preheat as well. If you don't have one that's okay too. Bring a large soup pot of water (about 3 inches) to a roiling boil with 1 Tbsp. of the barley malt powder. Fill a large bowl with cold water. 

Prepare a wire cooling rack for the bagels to be placed on when they are done boiling. Prep any toppings you'd like in a few shallow bowls as well. One at a time, place the dough rings in the bowl of cold water. If they float, they're ready to boil. If not, check again in five minutes.

When the oven is to temperature, the water is boiling, and you have at least 4 ready to boil rings, go ahead and place four in the boiling water. Be sure to keep them submerged with a slotted spoon (as they should float), and boil for 30-60 seconds, or until they are slighted puffed. Remove with a mesh strainer...I don't recommend using two slotted spoons like I did! 

Place the boiled bagels on a wire cooling rack and repeat with the other half of the batch. When they've all been boiled and have cooled slightly, coat the top in whatever toppings you'd like.

Then, place all the bagels on the pre-heated pizza stone or on a baking sheet lined with parchment paper and bake at 450 F for 15 minutes.

Remove from the oven and place on a wire rack to cool. Serve warm, and store in an airtight container. 

Good deed of the day: Speak Out Against Walmart's Cruelty to Pigs. Why wouldn't you? You'll see my signature there! It only takes five seconds and ugh, Walmart, don't even get me started...

German word of the day: Bakery --> Bäckerei (pronounced: bake-er-rye) 

Listening to: [soundcloud url="https://api.soundcloud.com/tracks/58610816" params="color=73bd97&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='83']Recipe slightly adapted from Cook's Illustrated, so you know it's good.