Rhubarb Crumble w Toasted Anise ($5.20) • Elm Coffee & Westland Whiskey ($6.20) || Ice ice baby 🎶
Wow this month’s rotation “spring flowers” consist of my favorite flavors 🤤 I hardly ever like the majority of the limited edition flavors (much less the OG flavors lmfao) but I loved this month’s selection! The rhubarb crumble definitely reminds me of pie bar’s berry crumble pie 🤩 They also have an orange blossom sorbet (v light), chocolate rose, magnolia saison & wildflower honey w ricotta walnut lace cookies (SO GOOD) 👏🏼 Plz don’t judge my kids scoop, ya girl never finishes her ice cream (except this time ‼️) 🤣
This hazelnut cherry bomb slice ($7) was one of the best cakes I have ever had. Gone are the days when I could eat Safeway cake. Now the only acceptable treat is a moist flavorful cake filled with delicious creams and textures. They have other amazing cakes like chocolate salted caramel and blueberry lemon balsamic. Now one of my favorite dessert spots in Washington 😋. .
Inspired by @monmon.eats I decided to fill in the bit of the cake that was missing :) yay snapseed.
Wanted to share another interesting dessert with you guys that I tried last week from Kuro. Although I am not a huge Mousse kind of gal this Chocolate Coffee Mousse will hit the spot for anyone that is. It’s interesting pairing of peanut clusters, peanut butter cream & passionfruit makes a special combination that weirdly fits all together. Not to mention but it looks kind of cool. @hardrockholly#kuro
Homemade Chocolate Spread
by @yemekcom: .
1.5 glasses raw hazelnuts, 3 tbsp cocoa powder, 350 gr milk chocolate, 3 tbsp melted butter or oil, 2 tbsp powdered sugar, 1 packet vanilla sugar. .
🌟Add less cocoa if you want the end result more runny. .
You can substitute oil/butter with hazelnut oil. .
You can also use bitter chocolate instead of milk chocolate. .
To make the recipe healthier, you can use sugarfree chocolate, dates instead of sugar and coconut oil. .
You should store the chocolate spread in room temperature or in the fridge in an airtight container.
Direction: Line the baking sheet with parchment paper. Arrange the hazelnuts in a single layer on the paper. Insert the baking sheet in the oven and toast the hazelnuts at 200 degrees celcius for ten minutes (preheated oven). You can toast the hazelnuts in a pan too of course. Transfer the toastes hazelnuts in a clean kitchen towel then rub the hazelnuts against one another inside the towel so their skin will come off. After that, blend the toasted hazelnuts using a food processor. Add in the remaining ingredients (use melted chocolate) and mix until you achieve the right texture for a spread. Store the chocolate spread in a clean glass jar to consume later. Enjoy.