Two days ago, I experienced an all-time Internet failure. I locked myself out of my own website.
Due to my own silly mistake and paranoid security settings, I endlessly typed in the wrong password and wondered with naivety why it wasn’t working.
All of a sudden, I arrived at the white screen of death instead of my inviting login screen. When I realized my mistake, it was already too late.
“Scheduled, un-edited posts!” kept running through my head.
Oh, the problems of being a perfectionist.
It took a few hours and much hard work from my brother to fix the mistake, but I was finally able to gain access again.
The brief period of high-stress got me thinking about how important to me my blog really is.
I get all sorts of reactions when I tell people I have a food blog. Most are supportive and interested, but I’ve also encountered laughter, condescending comments, and judgment (“That’s how you spend your time?”).
The comments used to bother me, but not so much anymore.
My blog has become an amazing outlet for me to share something I’m passionate about creating.
Creating in the form of the written word, my thoughts, and musings sent out with the hit of the “publish” button.
Creating in the marriage of ingredients to form delectable flavors that nourish the body.
Creating in the arrangement of forks and spoons and cookies to capture a moment in time and allow you to be a fly on the wall of my kitchen.
Speaking of my kitchen here’s an easy summer recipe for you that’s a variation of my 4-ingredient ice cream cake.
Just as easy, this one has a crunchy chocolate cookie-filled center. A smooth layer of coconut whipped cream tops the cake along with fresh, succulent strawberries.
Where’s the jam, you ask? Since I find jam too sweet (except for chia jam, of course) I decided fresh fruit was the way to go. Why can’t I call strawberries “J”? There are no rules in PaletteDining. Get cooking.
PB & J Ice-Cream Cake
Prep time: 10 mins
Total time: 10 mins
Serves: one 8-inch springform
Making ice-cream cake just got easier. Blended up bananas and peanut butter freeze like ice cream. A crunchy cookie center gives true ice-cream cake charm. The coconut whipped cream and top-loaded with strawberries adds the “J” to this PB & J cake.
- 6 bananas
- ½ cup plus 2 TB all-natural peanut butter
- 2 TB almond milk
- ½ cup chocolate wafer crumbs*
- 1 can full-fat coconut milk, chilled in the fridge overnight
- 10-12 strawberries
- Springform pan
- Food processor
- Place the can of coconut milk in the fridge overnight.
- Add bananas, peanut butter, and almond milk to a food processor. Process until smooth. Spread half the mixture into an 8-inch springform pan.
- Sprinkle the chocolate wafer crumbs evenly over the first layer.
- Spread the rest of the banana mixture over top of the cookie crumbs. Freeze until solid (overnight).
- About 10 minutes before serving, remove the cake from the freezer. Chop up the strawberries and set aside.
- Make the coconut whipped cream. Remove the can of coconut milk from the fridge. Using a spoon, carefully scoop up the fatty layer of coconut milk and none of the coconut water. Beat or whisk for about 20 seconds until light and fluffy.
- Spread a thin layer of the cream over the top of the cake (it will harden) and place the strawberries on top. Serve.
*In a Ziploc bag, crumble store-bought chocolate wafer cookies, oreo cookies, or graham crackers. To make gluten-free, use gluten-free Oreos or omit the cookie layer.