Grown-Up Ice Cream Sundaes {3 Ways}

Do you ever have one of those days that just feels difficult? The kind of day that, by the end of it, leaves you feeling completely deflated and exhausted? It doesn't happen too often, but when it does, it's quite the brick wall that smacks me in the face. I think part of the process of moving from Japan to Colorado must be learning to bottle up my emotions associated with missing/letting go of our former home while beginning to love our new one. Does that make sense? Then, it just all comes out at once and I begin to realize how much I miss the familiar streets, sounds, and routines of Tokyo. It's funny that a place that started out being so strange and different became so normal to me.

None of my problems are really that bad. But I think we all have times when the problems we do have become just a little too much. And we need a good cry. Am I right?

After an emotionally draining day, I seem to want something decadent and comforting to enjoy while I pick up the pieces of myself that have been scattered willy nilly on the floor. Ice cream usually does the trick. And it is especially appropriate with all the crazy heat we have been having here in Denver this week. Nearly 100 degrees, lots of sun, zero rain, and gusty wind. Not a great combination for our drought-stricken part of the country.

OK- enough of all that serious stuff. Let's talk about these sundaes.

First, we have a salted caramel macchiato sundae made with coffee ice cream, salted caramel and fresh whipped cream. Holy Hannah, that's delicious.

Salted Caramel Macchiato Sundae

Then, there is a classic sundae made boozy, with chocolate syrup, whipped cream, a cute little cherry on top and a splash of Cointreau. Can't go wrong with a combination that has stood the test of time, can you? And a little bit of boozy flavor makes it just right for adults. I also added some toasted pine nuts in place of peanuts. Yum.

Boozy Classic Sundae

And now, the best for last is this sundae made with chocolate ice cream, covered in both chocolate sauce and caramel, then sprinkled with buttery, salty popcorn and chopped pecans. I'm playing favorites and this is it.

I'm not really endorsing eating your sorrows away (or am I?), but I am saying that ice cream sundaes can have a fun, grown up twist that will brighten any day.

You don't really need a recipe for these, but I'll give them to you anyway. While we're at it, why don't you give me your favorite ideas for ice cream sundaes in the comments below! It's going to be hot here all week, so I'll need some more inspiration!

Salted Caramel Macchiato Sundae

• coffee ice cream
• caramel sauce
• course sea salt
• whipped cream

1. Drizzle the inside of an ice cream dish with some of the caramel sauce.
2. Sprinkle a little of the sea salt over the caramel.
3. Add two scoops of coffee ice cream and drizzle with more caramel and one more sprinkle of sea salt. Done!

Boozy Classic Sundae

• Vanilla ice cream
• 1 oz Cointreau
• Chocolate syrup
• 2 tablespoons toasted pine nuts
• freshly whipped cream
• 1 maraschino cherry

1. In an ice cream dish, add the Cointreau, then a drizzle of chocolate sauce and stir to combine. Add 2 scoops of vanilla ice cream and drizzle with chocolate sauce, sprinkle with pine nuts and top with a dollop of the whipped cream and a cherry. Serve immediately.

Chocolate + Popcorn Sundae

• Chocolate ice cream
• Chocolate syrup
• Caramel sauce
• buttered popcorn, popped (I used microwave popcorn and it was great)
• toasted, chopped pecans

1. In an ice cream dish, add 2 scoops of chocolate ice cream. Drizzle with chocolate syrup an caramel sauce. Then, top with popcorn and toasted pecans. Serve immediately.

Poached Egg + Spinach Salad

The topic of careers doesn’t come up often here on the blog. It didn’t come up often on Tokyo Terrace either. I didn’t omit this information on purpose, it just didn’t seem to work it’s way into my thoughts as I wrote. Today, however, there is a direct connection: eggs.

Allow me to explain. In Japan, Brad and I were teachers at an international school. I was a substitute for the first two years while I worked on getting my Masters in Elementary Education. Then, for the last two years, Brad and I both taught 2nd grade. Last spring, Brad was offered the opportunity to found a new school here in Denver and we packed up our belongings and left our Tokyo home to begin a new adventure.

Bowl of Eggs

It has been a crazy year with lots of changes and adjustments. Not only are we living in a new country, but I am staying at home full time while Brad works to create a school from the ground up. I am so proud of Brad for all the work he’s done to make sure his students have a great school to attend. He already cares so much about each one of them.

Brad does home visits with each and every student that will be attending his school in the coming year. The other day, during one of these visits, he received a dozen fresh eggs. Literally, they were the freshest eggs can be. They were gathered from a family’s chicken coop, placed in an egg carton, and sent home with Brad. We enjoyed them every day until they were all gone. I posted a photo of the eggs on facebook, twitter and instagram asking what we should do with them and the consensus seemed to be mostly to use them straight up poached or fried. So we did.

Fresh Eggs

These photos are of my lunch the day after we got the eggs. A simple spinach salad with cherry tomatoes, balsamic vinaigrette, and a perfectly poached egg. The yolks were so rich and deep yellow, which is sometimes hard to find in store-bought eggs. I told Brad that having these eggs made me want to have chickens. He didn’t agree. Maybe someday...

Poached Egg & Spinach Salad

The wonderful part about the simple gift this family gave was this: in a year that has posed many challenges and changes, this simple gesture brightened our day. It’s hard not to be in a good mood when something this simple and lovely is shared.

So, we are in the midst of our new adventure: figuring out how to be parents, starting a new career, and learning how to live in a new place. If simple pleasures like these eggs continue to pop up, we’ll do just fine.

Egg Shell

Poached Egg with Spinach Salad

Makes 1 salad

1 egg

handful of baby spinach

5 or 6 cherry tomatoes, halved

balsamic vinegar & olive oil

course salt & black pepper

Begin by poaching your egg. Bring a medium pot of water to a gentle simmer. Add 2 tablespoons of vinegar (this helps the white remain intact). Use a spatula or wooden spoon to swirl the water, creating a funnel in the center. Drop your egg into the center of the funnel, turn off the heat, cover and let sit for 6 or 7 minutes until the egg white is firm and the yolk is still soft. You can check the egg by taking it out of the water with a slotted spoon and pressing on the yolk gently. If it seems very, very soft, you may want to poach it for 30 seconds to 1 minute.

In a salad bowl, add the spinach and tomatoes. Drizzle with balsamic and olive oil and sprinkle with salt and pepper. Add the egg and serve.

Cocktail Friday: Sweet + Spicy Thai Cocktail

Sometimes, when I want to remind myself of all that has happened over the last few years, I look through my early posts on Tokyo Terrace. There are days when doing this makes me feel sad, mostly because I don't know when we will go back to visit and because I don't think you can ever sufficiently say goodbye to Japan once you have lived there. Despite those feelings of sadness, I also have so much love and happiness in my heart for the things that we did, the places we saw, and the people we met while living in Japan. One of the earliest experiences we had during our first year in Tokyo, which has been popping into my mind a lot lately, was making the 4 hour flight to Bangkok, Thailand. From there, we traveled north to Buriram where we worked at an orphanage for a week. It has been a few years now, but in my mind, those children will always be the sweet, young, and vibrant people we met during our time there. However, they are surely more grown up and aware of the world. I hope they are all happy and safe and well cared for.

Spicy Thai Pineapple Cocktail

We worked for long hours in stifling heat, trying to clean every nook and cranny. At lunch time, we would gather in the kitchen at several tables that had been pushed together to seat the children and our visiting group. The table was set with large platters of homemade Pad Thai and clear plastic bags filled with pineapple that were purchased at the market down the street. Along with the pineapple came packets of sugar and red pepper flakes for sprinkling on the fruit. It was simple and perfectly refreshing on those hot afternoons.

This cocktail is inspired by the pineapple we enjoyed Buriram. The combination of subtle sweetness from pineapple juice, a little tartness from lime juice, and smokey heat mixed with sweet sugar creates a beautiful summer cocktail. We always have pineapple juice in the fridge to add to smoothies, so the recipe doesn't call for fresh pineapple. However, you can make this more of a blended cocktail by putting the ingredients in a blender with fresh pineapple rather than the juice.

Thai Pineapple

However you decide to enjoy this cocktail, I know it will be a fast favorite.

If you'd rather go the mocktail route, you can simply omit the vodka and enjoy this as a lovely way to cool down on a hot day.

Sweet + Spicy Thai Pineapple Cocktail

Makes 1 cocktail

• 2 oz pineapple juice (all natural/organic, no sugar added)
• 1 1/2 oz vodka (you can also use silver tequila)
• 1 oz lime juice
• lime wedge for garnish
• club soda
• 2 tablespoons granulated sugar
• 1/2 teaspoon chili powder

Combine the sugar and chili powder on a plate.

Using a lime wedge, line the edge of a cocktail glass with lime juice. Turn the glass upside down into the sugar/chili powder and gently turn a little to coat the rim of the glass.

Combine the pineapple juice, vodka, and lime juice in a cocktail shaker filled with ice. Shake vigorously for 30 seconds, add a splash of club soda to the shaker and gently pour through the strainer into your prepared cocktail glass. (Adding the club soda after pouring the pineapple juice mixture into the glass resulted in lots and lots of foam. Adding it to the shaker then straining it into the cocktail glass worked much better- and less mess!) Garnish the glass with a lime wedge and a dried pepper (optional).

Guest Recipe: Jacqueline's Pasta Bake

Eating healthy food can be more challenging than we are willing to admit. At least it is for me. I try so hard to feed myself and my family nutritious meals on a consistent basis, but some days are so overwhelming and busy that I can’t seem to get it together. On those days, we end up eating pizza. Or Chinese take-out. Doing this occasionally isn’t horrible, but it’s nice to have a recipe in your arsenal that is healthy, fast, and easily adaptable based on what you have in your pantry and refrigerator.

How To Use Up Your Greens

My friend Jacqueline, who I met at Luther College during our freshman year together, has made it her job (literally) to help others be healthy in a realistic and effective way. She is the creator and leader of theGo Sugar Free online course where she helps her students find what “sugar free” means for them. On her website, she has this to say about going sugar free:

“Going sugar free looks slightly different for every individual. In this course, you decide what sugar free looks like for you with the help of a comprehensive, interactive form I developed exclusively for Go Sugar Free. I guide you through the decision-making process and then hold you accountable in the way you like to be held accountable.”

Of course, as with any life change, consistency is important. One of the things I am always so impressed with is how much Jacqueline truly cares about helping people. She saw big changes in her own life after going sugar free and wants to help others improve their lives in a similar way.

Pasta Bake

This recipe is a perfect example of how healthy eating doesn’t have to be flavorless or boring or complicated. Jacqueline’s Pasta Bake is perfect for using up veggies (specifically greens) that are on their way out in your fridge. I used baby spinach, kale and fennel fronds in mine and it was wonderful. Plus, there is no need to boil water for the pasta, which makes this a one pot meal. The pasta cooks in the sauce as it bakes in the oven, which I love on those nights when I can barely find the motivation to cook, let alone do a ton of dishes. This recipe is a wonderful example of how Jacqueline is able to make healthy eating possible and enjoyable for just about anyone.

Here is a little note from Jacqueline about this recipe and Go Sugar Free:

I teach a course about sugar. The best part about it is seeing people win big over health problems and unwanted habits that previously ruined their happiness. Life's just too short to not feel good...and to set the table every once in a while for a meal that reminds you of your mom's casseroles. Here's a recipe that'll do both. -Jacqueline

If you would like to learn more about Jacqueline's Go Sugar Free online course, click here and consider registering for the summer session.

main-headshot

About Jacqueline Jacqueline Smith, MPH is a University of Michigan School of Public Health trained health educator and motivational interviewer…and she’s a former sugar addict. She trained herself off of sugar with lasting results and will show you how to do it too. You can read more about her professional backgroundhere.

Jacqueline’s Pasta Bake

• 1 12 oz. box of Jovial's Whole Grain Einkorn or Brown Rice Pasta*
• 1 25 oz. jar of vodka cream sauce
• 1⁄2 cup filtered water
• 2 large handfuls of organic greens
• 1-2 teaspoons freshly crushed or chopped garlic
• 1⁄4 cup chopped red onion
• 2 teaspoons cold-pressed, unfiltered, extra virgin olive oil
• Italian seasoning to taste
• 1-2 large handfuls fresh basil

When you find yourself with an abundance of greens that need to be used up because they're wilting fast, bake them into this warm, nutritious, Midwestern-feel-good pasta dish. Rest assured (for the greens-averse in your home), you'll barely taste the greens because they wilt down and the other flavors shine through. I've used dinosaur kale, spinach, collards, radish greens, and beet greens with success. This meal will make your home smell like an Italian restaurant, and its warmth and density will leave you full and satisfied.

Note: my husband and I demolish this meal in one sitting between the two of us. Double the recipe if you're feeding four or more.

Here we go:

Heat your oven to 375°F.

Empty your package of dry pasta into a deep oven-safe dish.

Pour a bottle of pasta sauce on top of it. Any pasta sauce will do, but vodka cream is especially conducive.

Fill the sauce jar with about 1⁄2 cup of filtered water, shake, and pour over the pasta.

Chop the garlic and onion. Let the garlic stand in open air for 5 minutes for maximum allicin production. Then add both onion and garlic over the pasta sauce.

Sprinkle Italian seasoning over the entire dish. Add extra oregano for even more of a health kick.

Stir well ensuring that all of the pasta is in contact with the sauce/water mixture.

Bake for 10 minutes at 375°F.

Meanwhile, finely chop your washed greens in a food processor (or with a knife).

Now add the greens to the pasta dish. Stir everything really well so that all of the ingredients are evenly distributed. Cook for another 10-15 minutes or until the pasta is al dente. (Adding the greens later in the cooking process helps preserve their vitamins and minerals.)

Meanwhile, chiffonade your fresh basil.

When the pasta is al dente, take it out of the oven. Stir in the fresh basil, drizzle with your best finishing olive oil, and serve.

Enjoy every healthy, warm bite.

Notes: * From Jacqueline: Any 100% whole grain pasta will work, but after experimenting with several reasonably-priced brands, Jovial won over our household for its texture, taste, and price. All of their cuts are delicious and make for fun experimenting. I do not have any affiliation with Jovial. I'm just a fan.

*From Rachael: I found the stirring the pasta halfway through the second round of cooking helped the pasta on the top cook more evenly.

Full Disclosure: This post contains affiliate links. All opinions are my own.

Sweet Potato + Cinnamon Waffles

Sweet Potato Puree

My family was always pretty good about going to church every Sunday. I was instilled with just the right amount of guilt so that if I did miss a service, I didn’t fully enjoy whatever kept me away. I’m OK with that because I made a lot of great memories and met people who I still consider close friends. Some of the people I’ve grown closest to here in Denver are the ones I sing with in the church choir. Yep, I sing in the church choir. Every Sunday. Wearing a choir robe. I know a lot of individuals from high school and college who will not be surprised by this information in the least. But I rarely talk about my involvement in choir on my blogs. In the spirit of full-disclosure, I love singing in choirs. The bond you form while sharing beautiful music with others is so special. I hope Riley has the chance to be involved in something that makes him feel the same joy and can be done at various stages of life.

When I was younger, we often went to church without eating breakfast first. Usually my sister and I had to be there early for choir rehearsal, so it ended up being a relatively long morning. By the time the service was over, we were all famished and ready for something substantial for brunch. The ever-present question as we climbed into the car and buckled our seat belts was, “What do you girls want to eat?” The answer, for me, was almost never pancakes. Pancakes didn’t appeal to me because they felt so heavy. Sometimes my mom would make a Southern staple, gravy and biscuits. But even that felt like too much a lot of the time. Delicious, yes. But very heavy. I much preferred waffles. They still possess the same sweet flavor as pancakes without being quite as dense. We never had the thick, Belgian waffles either; just the run-of-the-mill variety that were slightly thinner, delicately crispy on the outside, and light and airy on the inside.

Sweet Potato Waffles

During our time in Japan, I made a lot of pancakes because we didn’t bring our waffle iron with us. So, I’m making up for lost time now by making waffles at least once a week. I love to add sweet potato puree to our waffles along with a little whole wheat flour and some cinnamon. This way, I know I’m giving my family some extra nutrition while still providing a treat of sorts.

Waffles

This recipe came to be after making lots of sweet potato puree for Riley and always having it on hand. I needed to find more uses for the leftovers that were suitable for a toddler but also palatable for us parents. These waffles were the perfect solution. Sometimes, I’ll make an entire batch on Monday mornings, transfer the cooled waffles to an airtight container, and keep them in the fridge for the week. When Riley needs breakfast or even a little snack, I’ll pop one in the toaster and in about 30 seconds we’re ready to go.

Loves his waffles

I hope you’ll try these- they are so easy to make and really pack a lot of nutrition for a waffle. And if you're a pancake fan more than a waffle fan, you'll be happy to know that this exact recipe can be used for either. A note on sweet potato puree: I like to bake 2 or 3 sweet potatoes, then puree them in the blender, adding a touch of buttermilk or water if they seem dry. Then I put any extra puree in an ice cube tray to freeze. That way, I have plenty on-hand for soups, pasta sauces, waffles, and yes, even pancakes.

Sweet Potato + Cinnamon Waffles

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon salt

2 eggs

4 tablespoons melted butter, cooled

2 cups buttermilk

1 cup sweet potato puree (take the cooled flesh of 2 baked sweet potatoes and puree in a blender, adding a little buttermilk or water if the mixture seems dry)

Preheat the oven to 200 degrees Fahrenheit. Begin heating your waffle iron.

Combine the dry ingredients in a large mixing bowl. In a medium bowl, whisk the buttermilk, eggs, and butter together. Mix the wet ingredients into the dry ingredients until just combined. Stir in the sweet potato puree.

Spray the waffle iron with just a little bit of cooking spray to keep the waffles from sticking. Using a 1/3 cup measure, scoop the batter into the center of the waffle iron, close the iron and cook until golden and slightly crisp on the outside, 2-3 minutes. Place each waffle on a cooking rack in the heated oven until ready to serve.

Top with maple syrup, honey, or fruit syrup and serve.

Jalapeño-Cheddar Eggs Benedict with Cilantro-Lime Hollandaise

I love brunch. It’s one of those meals that manages to bring all of my favorite foods and flavors together on one plate. Eggs, cheese, bread, coffee...how can one say no to these things? Part of the reason, in my opinion, that so many people enjoy brunch is because of the comforting dishes that are offered. From French toast to savory quiche and big mugs of coffee there is something that appeals to just about everyone.

One of my favorite brunch offerings has always been eggs benedict. Seeing eggs benedict on the menu at a restaurant conjures a kind of siren-call reaction in my soul and I cannot resist. The creamy, silky hollandaise that blankets two perfectly poached eggs with brightly colored yolks that soak slowly into the English muffin base is nothing short of perfection. And really, how can you go wrong with anything that is covered in an emulsion of egg yolks and butter?

As if you needed any more reasons to love this dish, it is kind of a blank canvas. You can create your own versions using seasonal ingredients, giving this classic meal a fun twist. The recipe I’m sharing with you today features jalapeños, a popular item to plant in salsa gardens this time of year, along with cilantro.

I began by making fluffy, rich cream biscuits studded with bright green jalapeños and sharp white cheddar cheese. It would have been acceptable to stop right there, seeing as how the biscuits were fluffy and warm and perfect slathered with a little butter right out of the oven. But no, I had to go and top them with two perfectly poached eggs and decadent cilantro-lime hollandaise. If you are nervous about making the sauce, let me introduce you to a fool-proof method: blender hollandaise. It is insanely simple and results in an airy, creamy sauce in only 5 minutes.

Jalapeño-Cheddar Biscuits

Makes 6-8 biscuits

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup shredded sharp cheddar cheese
• 2 jalapenos, seeded and diced
• 1 1/2 cups heavy cream

Preheat oven to 425 degrees and set rack in the centermost position. Line a large baking sheet with parchment paper and set aside.

Cut jalapeños in half lengthwise and remove seeds. Coarsely chop and set aside.

In a large bowl, whisk flour, baking powder, salt and sugar together. Add the cheese and jalapenos and toss to evenly distribute through dry ingredients. Add the whipping cream and stir just until the dough comes together. (It will be ragged at first but will smooth out as the dough is kneaded.)

Turn dough onto a lightly floured surface and gently knead until the dough is mostly smooth. Pat into a 3/4 inch thick round.

Using a circular biscuit cutter or a glass with flour on the rim, cut out 3 or 4 circles and place them on your prepared baking sheet. (If you use a glass, use one with a thin rim. If it is too thick, it will press down too much on the biscuits and they won’t rise.) Bring together scraps and pat out, again, to 3/4 inches. Repeat until all the dough is used. You should end up with 6-8 biscuits, depending on the size of your cutter.

Place the baking sheet in the oven and reduce heat to 400 degrees. Bake for 20 minutes or until golden brown on top.

Perfectly Poached Eggs

Makes 8 poached eggs, enough for 4 servings of the Eggs Benedict

• 8 large eggs, room temperature
• white vinegar

Bring a medium pot of water to a simmer. Add a splash of vinegar to the water. Crack one egg into a small bowl. Using a wooden spoon, create a whirlpool in the water. Working quickly but gently, pour the egg into the center of the whirlpool. Allow the egg to poach for about 5 minutes before removing it from the water with a slotted spoon.

You can poach more than one egg at a time using this method, but do not do more than 4 at a time. I find 2 at a time is easiest to manage. The eggs can be kept in a bowl until you are ready to serve them. Add a little room temperature water to the bowl to keep them from sticking together until you are ready to plate your eggs benedict.

Cilantro-Lime Hollandaise

• 3 egg yolks
• 1 teaspoon dijon mustard
• 2 tablespoons lime juice
• dash or two of hot sauce
• 1/2 cup butter, melted
• 1/4 cup loosely packed cilantro leaves

In a blender, combine the egg yolks, mustard, lime juice and hot sauce. Blend until smooth. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy, about 30-45 seconds. Add the cilantro and pulse five 1-second pulses just to incorporate the leaves into the sauce.

To Assemble the Eggs Benedict:

Cut 4 biscuits in half, one biscuit per plate. Place them cut side up on your plates. Gently put a poached egg on top of each biscuit half, cover with hollandaise and garnish with additional cilantro leaves and a lime wedge. Serve immediately.