People who liked this
Comments
Yes! I love the creamy matchas cold better than hot even.
Maybe I’ll get brave and try the bubblegum this way tomorrow…
The sound of that one always terrified me. Drinking bubblegum? Not so sure about that.
Roswell Strange had the bubblegum in milk and said it reminded her of a bubblegum milkshake. Though that still sounded weird to me, I realized that I like bubblegum ice cream and I feel as though one is not a far stretch from the other. It is worth trying at least.
Ooh, I haven’t had bubblegum ice cream in ages. Actually, I wonder how the matcha would be if I made a custard or tapioca pudding and stirred in some sifted matcha. Hmm.
I would love to hear how that works out if you do that. You always talk about such tasty homemade goods.
Since I’m gluten free, I cook for myself about 90% of the time. :) Thankfully it’s something I love to do!
My roommate is trying to eat gluten free so usually about once a week we make a gluten free loaf. I am always impressed at how incredibly tasty they are and often super healthy because they use like 3/4 cup coconut flour and minimal sugars/sweetners. Once she made a gluten free carrot cake that was absolutely AMAZING!
Ooh. Recipe? :) I love baking gluten free, but I’m trying to move away from always using starches instead of flours with fibre in them. I haven’t tried many recipes based on coconut flour, but I have a bunch I want to use!
I can ask her but she is someone who finds a recipe but then uses it as a guide and then ends up not really paying attention. And then everything works out awesomely. For instance, I know for the carrot cake she ended up screwing up and like doubling the quantity of carrots in the mix. I will look into it though.
Typically my role is to just do what I am told. That is usually mashing the bananas and measuring out dry ingredients.
:D Awesome. I tend to do that as well. Doubling the veg in a cake and halving the sugar right at the start. :) I actually just made tapioca pudding (without matcha) because I wanted to try using mashed dates instead of sugar, and coconut milk (from a can). The mashed dates worked great, but it is definitely a coconut pudding! Next time I’ll try it with almond breeze and vanilla matcha.
Yes! I love the creamy matchas cold better than hot even.
Maybe I’ll get brave and try the bubblegum this way tomorrow…
The sound of that one always terrified me. Drinking bubblegum? Not so sure about that.
Roswell Strange had the bubblegum in milk and said it reminded her of a bubblegum milkshake. Though that still sounded weird to me, I realized that I like bubblegum ice cream and I feel as though one is not a far stretch from the other. It is worth trying at least.
Ooh, I haven’t had bubblegum ice cream in ages. Actually, I wonder how the matcha would be if I made a custard or tapioca pudding and stirred in some sifted matcha. Hmm.
I would love to hear how that works out if you do that. You always talk about such tasty homemade goods.
Since I’m gluten free, I cook for myself about 90% of the time. :) Thankfully it’s something I love to do!
My roommate is trying to eat gluten free so usually about once a week we make a gluten free loaf. I am always impressed at how incredibly tasty they are and often super healthy because they use like 3/4 cup coconut flour and minimal sugars/sweetners. Once she made a gluten free carrot cake that was absolutely AMAZING!
Ooh. Recipe? :) I love baking gluten free, but I’m trying to move away from always using starches instead of flours with fibre in them. I haven’t tried many recipes based on coconut flour, but I have a bunch I want to use!
I can ask her but she is someone who finds a recipe but then uses it as a guide and then ends up not really paying attention. And then everything works out awesomely. For instance, I know for the carrot cake she ended up screwing up and like doubling the quantity of carrots in the mix. I will look into it though.
Typically my role is to just do what I am told. That is usually mashing the bananas and measuring out dry ingredients.
:D Awesome. I tend to do that as well. Doubling the veg in a cake and halving the sugar right at the start. :) I actually just made tapioca pudding (without matcha) because I wanted to try using mashed dates instead of sugar, and coconut milk (from a can). The mashed dates worked great, but it is definitely a coconut pudding! Next time I’ll try it with almond breeze and vanilla matcha.