After the BAE – Residual Love in Yo’ Ice Cream Cake

“Hues of blues and greens surround me.
Knowing you have found another love
has turned my world to sorrow.

Green with envy for another
fearing she may be the one to soar
Through life with you, can’t lose these
hues of blues in green.”
– Blue in Green by Miles Davis (background music sample from this week’s episode)

Hey everyone!!

I hope you all had a lovely Thanksgiving weekend. I sure did! I made a turkey & I think people liked it. 😀

photo 1 (1)photo 3

Wish you could’ve all come over! I’m thankful that I was surrounded by my wonderful family and had some time to spend with my awesome friends in San Diego as well! This helped to distract from some not so yummy thoughts in the back of my mind, especially since November was not so fun for me last year.

Around this time last year, I was not only finding new ways to use up Thanksgiving leftovers that were taking up space in the refrigerator; I was also getting creative about redirecting unrequited feelings that were taking up way too much space in my heart & mind. I had to figure out how to use up all that residual love.

residual love (n.): the leftover affection carried inside after the object of said affection is gone.

After squeezing out all the tears, shameless comfort food eating, reminiscing, and self-rediscovery, there’s often still a few drops of lingering feelings to wring out. ..& that’s perfectly normal. But my question for you is, what are you going to do with that? What are you going to do with that residual love?

Here’s some of my ideas PLUS a how-to for making ice cream cake:

Click to watch:

.Screen Shot 2014-12-03 at 8.20.36 PM

The truth is, you can’t always control what happens to you, but you can control how you react. It can be tempting to sop up those feelings and dip into someone new. But we’ve been through this already (see venn diagram). Take some time to wipe up the last those feelings neatly and celebrate a brighter you! Ice cream cake optional, but recommended. 😉

Recipe: Ice Cream Cake with Chocolate Ganache 

– 1 box of chocolate cake mix*
(plus whatever it says on the back, usually
– 3 eggs
– 1 cup milk or water
– 1/2 cup oil)
– 8 oz. semisweet chocolate chips
– 1 cup heavy whipping cream
– 1 tbsp. butter
– at least a half a tub of your favorite ice cream that goes with chocolate (cookies & cream, girl scout cookie, moose tracks, etc.) slightly thawed
*you can use any flavor of cake mix and whatever ice cream you feel would match — do yo’ thang!
1. Bake Cake 
– Mix together the cake batter according to package instructions
– Spray two 9-inch round pans
– Put 2/3 of the batter in one pan & 1/3 in the other pan
– Bake according to package instructions for two round pans.
– Remove the pan with 1/3 batter about 5 minutes before the other, or when a toothpick inserted in the  middle comes out clean

– Let cakes cool down & remove from pan

2. Assemble ice cream cake!
– place larger cake on a platter or cardboard cake circle lined with pieces of wax or parchment paper
– Hollow out the center of this cake by scoring a circle about 3/4-1 inch from the edges and 1 1/2 inches deep (without cutting all the way through)
– Scoop out the center of the cake and set aside or discard
– fill the hollowed out center with ice cream and smooth out the top
– place thinner cake on top like a sandwich
– freeze for at least 1 hour
3. Make chocolate ganache & glaze it!
– place chocolate in a medium-sized bowl
– heat heavy cream & butter on medium high heat until it just starts to bubble (do not let it boil or else it will curdle)
– immediately pour over the chocolate & whisk until smooth
– Pour chocolate ganache over the cake, using a spatula to smooth out & covered the sides
– Refrigerate for at least 30 minutes
– Decorate (if you want), slice, & serve!
Enjoy! Let me know if you make it via instagram/FB/twitter @DiningAtTiffs/ #DiningAtTiffs. 🙂

With love,

Tiffany R.

Dining At Tiffany’s

Festively Green

My friends know that I am a big fan of organized fun and very adamant about enforcing themes for get-togethers! From food to requisite attire, it makes everyone feel extra festive!

Here are two, quick St. Patrick’s Day inspired dips that I made this weekend. How could I not?! I would’ve deserved a pinch if I didn’t serve green snacks!

Arugula Almond Hummus
I make arugula almond pesto pretty often because I often get these items in my weekly CSA produce box from my local farmers market. This tastes great over pasta, fish, or chicken. I added garbanzo beans to my recipe to turn it into a tasty hummus for parties!

– 1 cup of fresh, rinsed arugula
– 1/4 cup almonds
– 1/4 cup Parmesan or Romano cheese
– 1 can of garbanzo beans, reserve water
– 1/4 cup olive oil
– 3 cloves garlic
– 3 tbsp lemon

1. In a blender or food processor, chop the almonds finely. Transfer to a pan on medium heat and toast for 5-7 minutes until golden brown, stirring occasionally. (be sure not to burn them. You’ll be able to smell when they’re about ready).
2. Blend together garlic and arugula. Stream in half of olive oil.
3. Alternate adding toasted almonds, cheese, and remaining olive oil. (oh look, you just made a pesto!!)
4. Blend garbanzo beans, and use the liquid as needed if mixture is too dry.
5. Blend in lemon juice. Add salt and pepper to taste.

Enjoy with pita bread, French bread cubes, or even fresh veggies!

Avocado Tomatillo Dip
This is a great zesty recipe to change things up from your standard chips and salsa.

– 2 lbs of tomatillos
– 1/4 cup cilantro
– 3 small avocados or 2 large ones
– 1 habenero or jalapeño, seeds and veins removed
– 3 cloves of garlic
– 1 lime

1. Boil tomatillos for about 7-10 minutes, until the color changes and they become softer.
2. Combine all ingredients in a blender until smooth and creamy. (Note: I always use the stems of cilantro, they actually have more flavor than the leaves!). Add salt and pepper to taste

Enjoy with tortilla chips and garnish with cilantro. We ran out of chips during the party, so I cut up fresh radishes as a substitute.

Happy St. Patricks Day!!

With love,
Tiffany R.
Dining at Tiffany’s