February 2011
13 posts
Home Cook Superstar: ITP's Women Entrepreneur... →
homecooksuperstar:
This past weekend the leaders of NYU’s ITP program hosted a festival bringing together experienced entrepreneurs with those who are ready to take the leap and those who have just recently lept!
Joanne Wilson (@thegothamgal), mentor, role model and dear friend to many – including me – was a chair of the festival. Last fall, over a breakfast to map out my “plan”, she told me...
January 2011
18 posts
Valentine's Day Ice Cream Gram Flavors
that’s amore’tto
amaretto ice cream with bits of almond biscotti When you dance down the street, with a cloud at your feet, that’s amore! In the name of love, we’ve created an amaretto ice cream and thrown in our new loves, almond biscotti from friends at Danny Macaroons. They’re new in town and their wares (biscotti and the best macaroons you’ve ever had) can be found at your local...
Valentine's Day is Around the Corner
and to us, that means only one thing - Ice Cream Grams. <3
Details to come. Grams are limited. Orders begin next Tuesday.
1 tag
1 tag
1 tag
“If you’re an ice cream lover, MilkMade is going to be your new favorite thing....”
– We just stumbled upon this blurb on MilkMade from last year and quite like the description. Thanks The Home Skillet.
January Flavor of the Month 2: Real Pistachio
real pistachio ice cream
We created this for our pal’s party at the end of 2010, and received some not too shabby reviews. This is real pistachio ice cream, y’all. We’re not messing around with artificial flavors, so every bite has a nutty, buttery taste with bits of ground organic turkish pistachios.
January Flavor of the Month 1: The Dude Abides
white russian chocolate chip ice cream
A little pick-me-up to jumpstart the new year. White Russian Chip (aka The Dude Abides) is another in our drink-turned-ice cream repertoire (see Frozen Hot Toddy, Southern Sweet Tea). It’s a coffee ice cream base with a splash of coffee liqueur to round things out, and chunks of dark chocolate to add a little crunch.
We’re using beans...
