I can’t think of anything better than a warm cookie fresh out of the oven. Unless, that cookie happens to be accompanied by freshly scooped ice cream, and sandwiched with, well, yet another cookie.
This is the promise that CREAM in Davis delivers – warm cookies, cold ice cream, endless possibilities (and cause for addiction). With 10 cookie options (plus additional vegan and gluten-free choices) and 20 ice cream flavors on the menu, it’s a good thing there is usually a long line, because it can take some time to decide on the perfect combination.
While the ice cream cookie sandwich is the standard, they also offer a cookie sundae (one cookie and a scoop of ice cream), the usual topping choices and even brownies for the die-hard chocolate lovers.
I’ll have to admit, I’m officially addicted. Consider this your fair warning.
(Tip: Pay in cash to receive a discounted price on ice cream sandwiches.)
CREAM
110 F Street,
Davis, CA 95616
530 750-1905
Banana Cream Pie Jell-O Pudding Pops
Jell-O Pudding Pops. If only I had a dollar for every time I’ve heard those three words in the last month. It all started when my boyfriend, Joe, and I took BuzzFeed’s “How Many ’90s Foods Have You Tried?” quiz—because it was clearly more important than actually being productive, okay? After a few high-fives, knee-slaps and those were sooo good-s, we arrived at item #36; Jell-O Pudding Pops.
Much like #25’s Clearly Canadian and #29’s Pop Qwiz Popcorn, I quickly gave Jell-O Pudding Pops a “don’t remember” and was on to the next. Joe looked at my apparent third eye with frightened disbelief and ordered the quiz to a halt. After repeated interrogation, he finally came to terms with the fact that I truly had never tried Jell-O Pudding Pops. But, from then on, every “what do you want for dessert?” or “do you want anything from the grocery store?” was met with “Jell-O Pudding Pops.” Seriously.
Last weekend, I was finally ready to put the madness to rest and bring this popular frozen treat back to life—and this time around, banana cream pie-style! The popsicles were insanely easy to make, delicious and so refreshing on a hot Sacramento day. I can kind of understand why people got so crazy (Google it!) when pudding pops were pulled from store shelves. However, when you make your own, the flavor combinations are endless. I can’t wait to experiment with chia seeds and other fresh fruits. Yum!
Banana Cream Pie Jell-O Pudding Pops
Ingredients
Jell-O Instant Pudding, Vanilla (calls for 3 cups of milk)
Jell-O Instant Pudding, Banana Cream (calls for 3 cups of milk)
6 graham crackers
2 tablespoons melted butter
1 banana, sliced
Popsicle sticks
Popsicle mold or paper cups
Directions
Prepare pudding mixes separately according to box directions. Place graham crackers in plastic bag and crush with spoon. Add melted butter to graham cracker crumbles and mix thoroughly. For each mold, layer vanilla pudding, sliced banana, banana cream pudding and graham crackers. Repeat until mold is full. Insert popsicle sticks into the center of each mold and freeze for at least six hours.
A Day in the Life of a SacFoodie: Tasty Adventures in San Antonio
As a SacFoodie I have the opportunity to travel to many delicious cities across the country and San Antonio, Texas is my most recent stop.
I had the pleasure of attending a conference at the beautiful Culinary Institute of America campus in San Antonio on behalf of a client and got the chance to take in some of the city while I was there.
As home to a Culinary Institute of America campus, San Antonio is a foodie’s paradise with many great restaurants serving innovative cuisine. I uncovered one of these gems my first evening in the city; a restaurant called CURED that specializes in housemade charcuterie, mustards and preserved goods such as their uniquely delicious pickled strawberries. I definitely recommend a stop at CURED if you’re in town.
San Antonio is sometimes known as the “Venice of the U.S.,” and with one walk down its famed River Walk you’ll understand why. The River Walk definitely resembles the canals of Venice, complete with a gondolier and arched bridges. The River Walk meanders through the city center and is studded with restaurants, bars and shops. On a balmy May evening, a delicious dinner, a cold glass of Prosecco and a stroll along the river was a perfect way to cap off my adventures in San Antonio.
Oh, but you can’t leave San Antonio without a cheesy photo in front of the Alamo, so of course, I did that too!
Smells like Sweet Summertime on Capitol Mall
There are few things I look forward to more than the Thursday Farmers Market on Capitol Mall. Every Thursday, now through September, Capitol Mall employees come out from behind their desks and cubicle walls, and flood the streets in search of food truck eats and feel-good, California-grown goodies—flowers and produce! With all of the action happening directly outside of our office, Thursdays look a lot like Christmas morning for the Sacfoodies crew.
The market might be running through September, but trust me it’ll be coming to a close before you know it! So, use it as an excuse to step outside and enjoy the heart of Sacramento on 6th Capitol Mall, Thursdays from 10 a.m.-1:30 p.m.
Summer Cocktail: Moscow Mule
By Stephanie Rudy
Comprised of only five ingredients, the Moscow Mule is as simple as it is refreshing. Traditionally served in copper mugs (I bought mine here!), the Mule was originally introduced in 1939 to help promote vodka during an era when gin reigned. The drink faded out in the 1960’s, but is back by popular demand (and for a good reason). Pick up these five simple ingredients at your local market and combat the heat while delighting your taste buds with this quenching libation!
Moscow Mule
Ingredients
1 1/4 oz vodka
3 oz ginger beer
1 tsp. sugar syrup
1/4 oz. lime juice
1 sprig mint
Directions
In a copper mug (or whatever glass you have laying around), pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
Recipe courtesy of http://www.cocktails.com
Feeling ambitious? Switch out your vodka for black rum and you’ve got yourself a Dark and Stormy.
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