Two years and counting

Oh how time flies when you’re having fun.  It seems like just yesterday that I started this blog when in fact it was two years ago, as wordpress kindly reminded me last weekend.  Though blogging has taken a back seat to “more important” things like work and sleep lately, after two years, it is still one of the few things I enjoy doing.  I’ve said it before and I’ll say it again, my blogging experience has been nothing but positive.  The blogging community is full of talented and supportive people.  Furthermore, blogging has opened me up to a multitude of things.

It has introduced me to a new world of foods and food ideas, like kale, quinoa, black bean cupcakes and using applesauce in place of oil/butter in baked goods.

It has opened my eyes, through photography, to seeing the world in a different way, to seeing the beauty in everything, even the simplest things.

But most importantly, blogging has opened me up.  Through each post, little by little, I am putting myself out there, something that is not easy for me to do.

So, to celebrate this momentous occasion, I decided to make something that would combine a few of my favourite foods – Vietnamese ice coffee, chocolate and ice cream.  This combination is by no means a stretch of the imagination as I used the famed no ice cream maker recipe, which uses condensed milk, the main ingredient in Vietnamese ice coffee.

Doesn’t it look good?

 It was the perfect way to celebrate my 2 year blogiversary. 🙂

That’s all folks.  Short and sweet. 😉

Recipe:

Vietnamese coffee ice cream with chocolate and walnut chunks

• 2 cups of heavy cream
• 1 cup sweetened condensed milk
• 1 cup Vietnamese coffee (or other strong coffee), cooled
• 1 tsp vanilla
• 1.5 cubes of chocolate, chopped roughly
• 1/8 to 1/4 cup walnuts, toasted

1. Whip cream until stiff peaks form.
2. In a separate bowl, mix/whisk together condensed milk with brewed coffee, vanilla, chocolate and walnuts.  Add to whipped cream and fold until combined.
3. Pour into a 2-quart container and cover.
4. Freeze 6 hours or until firm.
5. Store in freezer.