If you have been reading the blog for a while, you know I am all for finding new local shops and restaurants! So when a friend told me about Boise’s Bakery, I was ready to check it out. The bakery is part of a really cute store filled with handmade products and antiques- I need to remember the shop for when I am looking to buy someone a gift!
From the bakery, I tried the lemon chia bread- it is supposed to be a healthier version of a lemon poppyseed loaf (would you guys like me to find a recipe to post?) I got Chase a peanut butter cookie, which was the bomb.com! While the lemon chia loaf was very tasty, I did prefer the cookie (come on, it was chocolaty and filled with sugar!)
Oh, and they have a pretty awesome selection of unique sodas!
Do you have a favorite local bakery or shop?
My Aunt and Uncle are the King and Queen of making liquid nitrogen ice cream, seriously. They have the process down! And since my uncle has a chemical engineering background, he explains each step of the process as he goes- feels like you’re on an episode of Bill Nye the Science Guy a bit (it’s pretty cool)! I always have thought it sounds kind of scary to make, like you need a degree in Bio-Chem or something. And I am not going to lie, it is dangerous- safety goggles and closed toed shoes are definitely a good idea. After watching each step, though, I want to give it a try sometime! For those of you who want to try it, here are the directions.
Here is my Aunt Renee’s recipe: (and I got the directions from here.)
1 1/2 quarts Half&Half
1 quart Heavy Cream
1 1/2 cup Sugar
5 tablespoons Vanilla
- In the large steel bowl, mix half&half and cream.
- Add the vanilla and sugar. Stir until the sugar dissolves.
- Now, you can add any other ingredient you want- fruit would be good, chocolate chips, nuts… Be creative!
- Next, put on your safety glasses and gloves. You might want to put the bowl in your sink just in case it overflows (which it probably will) or spread out some plastic on the table. It’s impossible to measure how much liquid nitrogen to add, so just pour about a quart of liquid nitrogen into the bowl.
- DO NOT STIR THE MIXTURE… just yet. Let the liquid nitrogen do its job of partially freezing the mixture. If you stir too soon, the concoction will bubble over and you’ll have a mess (and you’ll waste some of your ice cream).
- Stir the mixture with the wooden spoon. Some of the cream will be completely frozen while other parts will still be liquid. Keep stirring until you have a consistent mixture, and then add more liquid nitrogen.
- Let it freeze for a few seconds before stirring.
- Stir, stir, and stir some more until you have a consistent mixture.
- Keep adding small amounts of liquid nitrogen until you have the perfect creamy consistency.
Disclaimer: Not responsible for direct, indirect, incidental or consequential damages resulting from attempting this recipe. 😛
Happy Monday- I hope you all had a great weekend!
On Friday night we went to my cousin Lindsey’s 25th birthday party at my aunt and uncle’s. There were hamburgers, liquid nitrogen ice cream, a piñata, family and friends… Which made for a lot of fun! The birthday girl’s sweet niece picked out the piñata- she thought her auntie would want one! The liquid nitrogen ice cream was super fun to watch being made- I will post more pictures and a recipe tomorrow.
Then on Saturday, Chase and I had a date night to 36th Street Bistro for dinner and Idaho Shakespeare Festival to watch Deathtrap!
How did you spend your days off?