I hope everyone has been doing wonderfully since my last post. I also hope you, my friends have been able to get out and enjoy these first weeks of spring (at least, those of you in parts of the world where spring has sprung).
I've been away from the blogospehere for just over a month and a half now, but, with good reason. Several posts' back I mentioned becoming sick after my son was born last July...Well, since then there has been a diagnosis. Nothing major to report; Complications most likely brought about by the emergency c-section. I've been put on a two month course of meds and will shape up just fine. I'm feeling heaps better already.
Also, I had a lot of making up to do with my family who had to deal with a Mom and Wife who couldn't spend the time with them I wished while I was in the "thick of it". They took such good care of me, I really owe them the world.
My husband has been reaping the benefits of home cooked meals again. And happily resumed his position as my personal "taste tester".
Barrett, recently reached his 9th month and got his first tooth on the same day. After months of "Dada", "Dad", and "Daddy", I heard "Mama" for the first time this past Sunday. If possible, he's even more adorable than ever. He's full of so much life, curiosity and personality. It's infectious!
Lastly, I started my garden. We can't wait to start eating homegrown fruits and vegetables around here again.
So, you see, I was away for a while but not without good reason.
And I don't return empty handed either, my next three posts are all new favorite recipes I recently discovered and can't get enough of.
It's sunny and warm here in Boston. Perfect day for ice cream. This Chocolate-coconut Sorbet was an instant hit. Picture your favorite chocolate cookie dough, now a brownie, and then an almond joy candy bar. Now imagine the best of all those things combined for one heck of a yummy frozen dessert that you cannot believe doesn't have dairy. It's creamy, delicious and oh so good.
Chocolate- Coconut Sherbet
Recipe courtesy The Perfect Scoop by David Lebovitz via CHOW
1 cup sugar
5 ounces bittersweet chocolate (use your favorite)
2 cups canned Thai coconut milk
1 tablespoon dark rum
1/2 cup whole almonds lightly roasted and chopped (optional)
*Sometimes I add coconut, but the texture is awesome without it, so I've left it out of the recipe here.
*Lighly toast whole almonds in preheated 350 degree oven for 8-10 minutes. Allow to cool, chop and set aside.
1. Chop chocolate coarsely and set aside.
1a. In medium to large sauce pan, add water and sugar and heat until water has totally dissolved.
2. Once sugar has dissolved, add in chocolate and stir with whisk until chocolate melts entirely. Remove pan from heat, add in coconut milk and rum, stir to combine.
3. Place liquid mixture in refrigerator to cool thoroughly. Pour cooled mixture into ice cream maker and freeze according to manufacturer's instructions.
Note: I stir my coconut and almonds into the ice cream mixture once it's done churning. If your ice cream maker allows you to add things, like nuts or chocolate chips, while your mixture is churning without compromising your machine, please feel free to do that.