Avocado Ice Cream in Chocolate-Dipped Cones

They sat lodged next to the red-leathered mangoes and banana bunches, a foreign-looking fruit all large, dark green and bumpy. "Is that an avocado?" I wondered. Sure enough it was, and I quickly realized that in fact it's the grocery store's sad, small avocado that is the due-diligent foreign breed. 


I was at a farmer's market off the streets of Copacabana Beach in Brazil, and already mourned the loss of the gigantic fruits that I would no longer see upon my return home. 

In Brazil, the avocado is never confused as a vegetable. Treated like the true fruit that it is, avocado is used in desserts and ice creams (not salads and omelets). When I tasted the combination of avocado's creamy meat mixed with vanilla ice cream, I was fully convinced: it's the perfect accompaniment to sugar (and chocolate too). 

Avocado Ice Cream
Make this exotic dessert as a refreshing afternoon treat to beat the heat.

Ingredients 
1 tub/box of vanilla ice cream 
3 avocados, peeled and pitted  

Directions
In a high speed blender or food processor, combine the ice cream and avocados. You may need to do this in two or three batches depending on the size of your blender. Puree ingredients until fully incorporated and smooth. Pour into loaf pan and place in freezer for 2 - 3 hours until solid. 

Chocolate Dipped Cones

Ingredients
1 box of sugar cones (one box usually comes with 12) 
1/3 cup each of dark chocolate, milk chocolate and white chocolate 

Directions
Line baking sheet with parchment paper. Melt one type of chocolate over a bain marie (boil water in a pot and place chocolate in a heat-proof bowl over the boiling water. Make sure the bowl is bigger than the pot so it doesn't fall in). Once chocolate is melted, reduce heat to low. Dip in the sugar cone and gently spoon and smooth chocolate over the cone. Place the cone on the parchment paper standing up. Repeat until the chocolate is used up (about 4 cones per chocolate type). Wash the bowl and repeat for the other types of chocolate. 

To Travel, Food and Fun

On this sunny Monday afternoon, I'm getting ready to go on the trip of a lifetime to South America! I'll be visiting Rio de Janeiro in Brazil and Buenos Aires in Argentina, and you can bet I'll be coming back to Canada with lots of inspiration to share. From the pristine coastline of Copacabana Beach to the colourful houses in La Boca, BBQ and caipirinhas, you can follow my adventures on Instagram.

For now, check out my latest posts on Foodnetwork Canada on fun ways to "dress up" your food!

Shortbread Cookie Bouquet:

Crab Cake Canapes:

Girl Crush

I recently discovered a website called Girl Crush. It features stories of amazingly talented and inspiring women from all walks of life --  from the ice cream maker to attorneys and even super-moms. After reading it for hours on end, I have a new-found meaning for the term "girl crush." Check it out for a great read. Oh, did I mention it features beautiful images too?

Dressing Up Your Food: Brownies and Blondies

These mini cast-iron skillets add serious cuteness points to plain old brownies and blondies. For my full baking instructions (and the most perfect brownie and blondie recipes ever), head over to Food Network Canada. Be sure to check back weekly for more fun ideas on how to dress up your food!

Miette Chocolate Chip Cookies

How do you like your chocolate chip cookies? Chewy, crunchy or a venerable combination of both? It's like asking someone how they take their coffee -- everyone has a preference. I (thought) I liked mine chewy and just undercooked, but these chocolate chip cookies from charming San Francisco bakery Miette have me thinking otherwise. 

These cookies are crunchy, light and buttery. Ground oats and walnuts give them a nutty finish and keep them airy and crisp. One bite and you're hooked. Before you know it, you're helplessly downing five cookies by the minute and wind up, quite literally, doused in a pile of crumbs and drops of milk, full-bellied and asking yourself how you wound up there. 

Not that I ever experienced that.

Just saying, they're really good and you should bake these and bring them to a party or serve them to your kids after school because they will be a hit. Here's the recipe for these elegant and addicting chocolate chip cookies: 

Ingredients
2 cups all-purpose flour 
1 1/4 teaspoons baking soda 
1 teaspoon baking powder
1/4 teaspoon kosher salt 
1 2/3 cups rolled oats
3/4 cup walnuts, toasted and cooled 
1 cup unsalted butter, room temperature 
11/3 cups sugar
1 egg
1 1/2 tablespoons milk
2 1/2 teaspoons vanilla extract
2 cups semi-sweet mini chocolate chips  

Directions 
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Soft together the flour, baking soda, baking powder, and salt into a bowl. Set aside.
3. In a food processor or blender, process the oats to coarse crumbs and transfer them to a plate. Add walnuts to food processor or blender and pulse until jut coarsely ground. Set aside.
4. Combine butter and sugar and beat with an electric mixer until light-coloured and fluffy, about 5 minutes. Add egg and beat until fully incorporated. Add milk and vanilla and mix well. Add dry ingredients and beat until just combined. Add oats, chocolate chips and walnuts and stir by hand until evenly distributed. 
5. Roll into 3/4 sized balls and flatten with the palm of your hand. Bake for 10 minutes. Store in an air-tight container for up to two weeks.

Artist Talk: Ariele Alasko

It's amazing what one woman can accomplish with a lot of passion and a little wood. I am awe-inspired by woodmaker Ariele Alasko's beautiful creations. She uses reclaimed wood to make headboards, cheeseboards and tables in her signature wood-panel style. I love how she mixes different finishes and bits of colour. Her pieces accomplish something that is hard to do -- they have an industrial feel while still maintaining the warmth of the wood.

Check out her blog, Brooklyn to West, where she chronicles her work. Also, be sure to follow her on Instagram at arielealasko. She'll fill your feed with an abundance of stunning photos of her day to day life as an artist.

How to Make the Perfect Quinoa Salad

Quinoa, with it's superfood status and nutrient-rich anatomy, can (sometimes) taste bland -- that is, if you don't know how to cook it. I've made many-a-quinoa dishes and have finally come up with the perfect recipe for flavourful quinoa every time. 

The first and most important step is this: cook it in broth, not water. I like Campbells Chicken Stock (the no salt added version), but you can use whatever you please. Beef and vegetable stock work just as well. Generally, I like to use half water and half broth for a mildly flavoured quinoa that pairs well with just about anything. 

Second, here's how to dress it up: with olive oil, lemon juice, sea salt and pepper. It's as simple as that! Just a drizzle of this and a splash of that and you're on your way to the perfect quinoa dish. 

For the third and final step to the perfect quinoa dish: toss it with colourful fruits, veggies, and legumes. Like a good outfit, the best meals are the ones with an unexpected element, so be bold and add something you wouldn't have normally thought of. In this case, I used pomegranate seeds for an unexpected burst of tartness. Other ideas are roasted nuts and seeds for crunch, sweet potatoes for colour and sweetness, bitter greens like boiled kale, or chopped orange pieces for a citrus kick. 

See? Healthy eating really can be delicious!