I Want It's It, Now!

Here is a re post of an article written by Rik Panganiban about a very interesting little ice cream sandwich that we do not have in Texas!  I want one Now!

The "It's It": San Francisco's Superior Ice Cream Sandwich

By Rick Panganiban

Philly has the cheesesteak, Chicago has the deep dish, and (for me at least) San Francisco has the "It's It" ice cream sandwich. A San Francisco favorite since invented by George Whitney in 1928, it has remain virtually unchanged: two oatmeal cookies sandwiching vanilla, chocolate or mint chip ice cream, and then covered with dark chocolate.  (There is supposedly a cappuccino version, but I have never seen it in the wild.)
I find the "It's It" rendition of the ice cream sandwich to be a near perfect ratio of ice cream to cookie, not too big and not too small. The doughiness and density of the oatmeal cookie contrasts well with the soft creaminess of the ice cream.  And the chocolate adds a nice contrast on the outside.
Available at your neighborhood bodega all over San Francisco for about $2.

Check out his blog it is very diverse reading @
 
http://www.rikomatic.com/blog/2011/08/the-its-it-san-franciscos-superior-ice-cream-sandwich.html

"Falling" for the Holidays.

Fall is my favorite time of year. The change of seasons (well in Houston from hot to warm) seems to bring out the best in me.  I immediately start seeking out the best recipes and planning for big dinner parties and celebrations.  Halloween is near and I can just taste the nutmeg, pumpkin, and cinnamon spices that come along with it. 

                                              Autumn Pot Roast (photo by: Taste of Home)

Simple is a sure bet for successful epicurious experiences and the "Taste of Home" Simple and Delicious segment perfectly teased my taste buds with Autumn Pot Roast, Spice Pear Bread and Pumpkin Pancakes.

                                             Photo by: Taste of Home

Here is the Pumpkin Pancake recipe from Taste of Homes fall food article, YUM!

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups fat-free milk
• 1/2 cup canned pumpkin
• 1 egg white, lightly beaten
• 2 tablespoons canola oil

Directions

• In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 6 servings.

Nutrition Facts: 2 pancakes equals 240 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 375 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

 

                                                 Pumpkin Spice Bread (photo by: Taste of Home)


You can find all of the mentioned recipes and much more on their site
@ http://www.tasteofhome.com/

Enjoy!