It is about time that I got back here!
I have been really busy getting ready for school and moving to the city! It has been a crazy and exciting time and I have so much to share.
For school, I have been working on my web page, planning the first day, and thinking about my classroom management plan. I have gone in a few times to set up my desk and binders and get acquainted with the staff. I got my own key and had some meetings about benefits. I must admit, I still feel like I have no idea what is going on, but I am excited. Next week, new teacher training starts and I can't wait to meet some of the other new teachers and become more prepared for the start of the year!
I have been exploring restaurants like crazy now that I am in a new place and it has been great. Some of our favorites so far have been Glen's Diner and Margie's Candies. We have been eating out quite a bit since we want to explore, but I have also been cooking in my new kitchen and I can't wait to share some of my creations.
Today, I have to share my latest dessert creation in honor of my Mommy. Yesterday was her birthday and we had an awesome night out in the city. We started out at the Signature Lounge on the 96th floor of the John Hancock building. The view was incredible.
We had appetizers and drinks and it was lovely.
Next, we headed back to our apartment for dinner across the street at Caro Mio. This Italian restaurant is known for its HUGE portions. Also, it is a BYOB so that was fun. Our dinner was fantastic. My mom got salmon, dad got bolognese, Bri got eggplant parmesan, I got pasta primavera, and Zack got the crowd favorite: Gnocchi.
Finally, we headed back to the apartment for dessert. Now, this is where I get excited since I made a dessert that had my mom's name written all over it. I was inspired by a recipe over at BruCrew for Oreo Fudge Cappuccino Ice Cream. My mom loves coffee ice cream and oreos! So, I decided to make an Oreo Coffee Ice Cream Cake! I made coffee ice cream, layered it with crushed oreos and topped it all off with a ganache frosting. It was delicious!
Oreo Coffee Ice Cream Cake
Coffee Ice Cream:
14 oz Sweetened Condensed Milk
2 cups heavy cream
3 tbsp instant coffee
about 24 crushed oreos
12 oz semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla
1. In a large bowl, beat cream, condensed milk, and coffee until combined.
2. Pour into ice cream maker and churn according to directions.
3. Place half the crushed oreos on the bottom of a 9 inch springform pan.
4. When ice cream is done, pour half over the oreos and spread it out to cover the oreos. Then, place the other half of the crushed oreos over the ice cream and pour the rest of the ice cream on top. Place in freezer to harden.
5. Meanwhile, make the frosting. Heat up the cream in the microwave for 2-3 minutes or until just about to boil. Pour over the chocolate chips in a separate bowl and stir until chocolate is melted and combined. Next, pour in vanilla and beat with the mixer until ganache starts to form soft peaks. Pour over your ice cream cake and place back in freezer until ready to serve. To serve, just push the springform pan out and cut into slices.