And another winter season of Restaurant Week in Boston begins! My upcoming reservations: Aquitaine, Toro, and Oishii…
Any must-go-to Restaurant Week places on your list this year?
Spiced Pumpkin Ice Cream Pie. Oh my!
Thanks so much for the recipe!!! Will definitely try this soon!
For my birthday, Jonathan surprised me with a pumpkin pie ice cream brownie cake. Unfortunately, we finished it before I remembered to take a photo. But Jonathan has refused to share with me where he got the pumpkin pie ice cream! I have googled “Boston pumpkin pie ice cream” and nothing has come up… sad face.
For those of you who might not know, I LOVE everything pumpkin - pumpkin pie, pumpkin ale, pumpkin with pork, pumpkin cheesecake, etc. I wish pumpkin could stick around year-round!
So, if you happen to know which restaurant in Boston serves pumpkin pie ice cream, please send me a message - you might even receive a prize!
Lately, I have been obsessed with the following three things: greek yogurt, granola, and fruit preserves. I eat it for breakfast and then for dessert. Then crave it all over again the next day. I just can’t seem to get enough of it!
Frozen Banana Bites2 large bananas
1/4 to 1/3 cup vegan chocolate chips
1/4 to 1/3 cup natural peanut butter
Unsweetened coconut flakesSet out a large plate or bowl with a piece of parchment or wax paper on it. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness). Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened (or over night)