Ice Cream Sandwiches

Valentine's Day has ultimately provided me with an excuse to express my sweet tooth at any given moment. These bite-sized treats will warm the hearts of anyone you serve to. Who can say no to a perfectly crafted homemade ice cream sandwich? My filler preferences are pictured at the bottom of the post; but roll these in pink sprinkles and you're destined to please a Valentine. Follow my steps below to create my new favorite dessert!

homemade ice cream sandwiches

Store-bought ginger snap wafers

Assorted ice creams and gelatos (see below)

Mini chocolate chips or sprinkles (optional)

1. Remove ice cream containers from freezer and let stand for 10 minutes. Place chocolate chips in a small bowl.

2. Using an ice cream scooper, drop one scoop in the center of a ginger snap. Gently press a second ginger snap on top, allowing excess ice cream to hang over sides. Using the dull side of a knife (or an offset spatula), follow edge of sandwich to trim off excess ice cream and shape a clean line.

3. Roll in chocolate chips and sprinkles, if desired. Place flat on a tray and immediately freezer until serving.

Super Bowl Shandies

Super Bowl weekend has finally arrived, and it's five 'o clock somewhere! My latest original cocktail concoction is now up on Camille Styles, and it seems to be the perfect brew for the big game this Sunday.

The most unprecedented rivalry between the Broncos and Seahawks is going down this Sunday evening, so a celebration is clearly in order. And whether or not you’re a team groupie, it’s evident that after 30 seconds into the first quarter, football fans ultimately value a cold beer over game stats. A shandy provides the perfect balance between the classic American brew and a lighter, citrus sip that pleases us ladies in the room. This beer cocktail will have the whole crowd cheering before the halftime performers even take stage!

super bowl shandies

Makes 1 serving

1 12 ounce pale ale (I used Prairie at Whole Foods)

Handful of blackberries

Juice of half a lemon

Mint for garnish

1. Muddle blackberries in bottom of glass. Squeeze lemon juice over blackberries.

2. Pour beer into glass and garnish with a generous sprig of mint. 

Cauliflower Crust Pizzas

If you thought pizza epitomized carbs, think twice. Rather than a single slice costing you 400 calories, this entire 9x13 inch carb-less crust (which six of us could barely finish!) adds up to approximately 434 calories total, according to lifestyle icon Lauren Conrad. With inspiration from my Twitter pal Hannah Orlansky and motivation from my friends in Austin to keep our meals on the healthy(ish) side, we opted to try a cauliflower recipe in hopes that the substitution would garner the same satisfying reaction of typical crust. While I missed the crunch of toasted bread, I patted my back with pride after every bite. Healthy cauliflower trumps greasy carbs any day!

Below are our three variations of pizzas: classic margarita, brie & fig, and chicken sausage with peppers & onions. With my obvious sweet tooth, I preferred the brie preparation. Those smoky sausage bites and rich mozzarella & tomato slices were hard to pass up, though! Share any of your creative topping combinations with me -- how do you like your cauliflower pizza?

cauliflower crusted pizzas

Makes 1 pizza

1 large head cauliflower (3 cups riced cauliflower, see directions below)

1 1/2 cups shredded mozzarella

3 eggs

1 teaspoon dried oregano

1 teaspoon garlic salt

Olive oil

For Brie & Fig:

1 cup arugula (add this after cooking!)

1 tablespoon balsamic reduction (add this after cooking!)

3 tablespoons fig spread

4 ounces brie

1 green pear

For Margarita:

1 large heirloom tomato

4 ounces fresh mozzarella

Olive oil

Black pepper

For Chicken Sausage & Onions:

2 links organic chicken sausage

1/2 onion, caramelized

1/2 bell pepper, caramelized

4 ounces fresh mozzarella

1. Remove stems and leaves from cauliflower. Pulse in food processor until it looks like a grain. Place in a microwave-safe bowl and heat for 8 minutes (the natural moisture in the cauliflower cooks itself). Measure 3 cups of microwaved cauliflower for recipe; store the rest in refrigerator for up to one week.

2. Preheat oven to 450 degrees. Grease cooking sheet with Pam or aluminum foil.

3. Mix microwaved cauliflower with eggs, mozzarella, garlic salt and oregano. Spread mixture on cooking sheet into an even rectangle. Lightly brush olive oil on top.

4. Bake for 15 minutes. Remove from oven and cover with desired toppings. Place back in oven until cheese melts, about 5 minutes!

adapted from lauren conrad

Fabi + Rosi (Austin)

It's true; I found my new favorite date spot...with the girls, of course. I had heard raving reviews from my peers of the European kitchen's elegant yet eclectic dining experience, so I immediately reached out to Fabi + Rosi in hopes of booking a table for my roommates and me. We were mesmerized by the romanticism of the space, draped with metallic wallpaper and glowing crystal chandeliers. I was even more impressed with the menu -- rarely do I glance over a list of dishes without being adverse to at least one entreé choice. However, I found myself swooning over every dish. I truly think I would have been content with anything placed in front of me!

After a bottle of a beautiful, bold pinot gris was poured by our genteel server, we ordered a few appetizers to share. I'm a huge artichoke fan, so the steamed choke with lemon aioli sounded divine. We worked up our jaw muscles due to the vegetable being fairly undercooked, but a dunk in the aioli reestablished our pleased tastebuds. Never before have I ordered potato leek soup, but Ashley's was light enough to showcase the tender combination of starch and veggies rather than just heavy cream.

The entreé course was a clear home run across the table. My house made linguine with bechemel, foraged mushroom & crispy poached egg (further above) was rich but delightful. I could only bear to eat half, but luckily my girlfriends picked up the last few swirls of pasta left on the plate. Not pictured were some other favorites that I snuck a bite of: gilt-head bream (a flaky, mild Mediterranean white fish) with sweet potato gnocchi & kale, and the classic European dish of perfectly seasoned steak & frites. I usually push aside french fries unless they're from Hopdoddy or Clark's, but this restaurant's approach to the steak fry -- with truffle -- blew me away.

The unexpected, unanimous favorite was Mel's crepinette of a delicate Dewberry Hills chicken stuffed with chicken sausage (above). The airy potato puree riddled well with the poultry, and the sweet, colorful rotkraut truly put the bird on a whole new level.

We didn't have room for dessert, but we managed to order it anyway...typical. The crack pie with hooch cream was a funky take on a Momokuku inspiration. The oatmeal-based cookie pie was nutty and fantastically sweet. The sugarless whipping cream helped balance the sweetness of the pie. I wanted one to-go!

Ladies and gents, Fabi + Rosi should be your next destination for any occasion; but I will stress that this restaurant would be the perfect backdrop for this upcoming Valentine's Day. The entire menu will be available with walk-ins only, so dress up and head over there for a guaranteed fabulous meal!

Garbo's Lobster (Austin)

Lobster is a luxury -- we all concur. But when a state-of-the-art Maine lobster roll comes (or drives) your way for only $15, you drop everything and straight-up go for it. 

Garbo's has got it going on. 

Its tagline -- "From boat to bun"(so cute, I melted) -- and its fancy website make your mouth water instantaneously. The site shows the truck's location, which differs daily, and provides a map for super easy tracking. Hannah and I decided to go last Sunday where Garbo's would be parked at the Barton Creek Farmers Market. What a great vibe to that Austin market! Who wouldn't want to enjoy a lobster roll in the sun at a purple picnic table with live music in the background? It was perfection.

A limited but ample menu describes two styles: Connecticut and Maine. Also known as hot versus cold. Salad-styled versus simply buttery. Hannah and I agreed to try both and decide which we liked better. To be honest, they're both great but completely different. I preferred the warm, buttery Connecticut style with lemon and soft bun. It highlighted lobster for its pure goodness with no distractions. The Maine was fabulous too with very light mayo and chives, but I didn't appreciate it as much. One woman to the right of me was hands-down all about the Maine, and another man insisted on Connecticut.

My point? They both rock. It just depends on the flavor you're looking for. And luckily, Garbo's provides both! I can't wait to bring back more friends and keep the lobster craze going!

District Donuts (New Orleans)

It's brisk mornings like these when I wish I could bundle up and take a quick drive over to District Donuts for a cup of iced coffee and an "extra fancy" wedding cake donut. Or it's the rare worry-free afternoon I had yesterday (on our snow day -- insane, I know) when I craved a brew on tap with a shrimp slider loaded with cucumbers and jalepeños. If only New Orleans wasn't an eight-hour drive away, because this "donuts-sliders-brew" joint is surely one-of-a-kind.

On New Years morning, Alex, Hannah and I munched on a fantastic first meal of 2014 at District. I needed caffeine to get me through the gloomy drive back to Memphis, so an iced soy coffee was in order while we waited for sliders to arrive. I took a homemade cheddar biscuit to-go for the drive -- it's typical, though, that I ate the entire buttery delight before we even crossed over the Louisiana-Mississippi border...

The sizzling sliders, made-to-order, were the perfect size to fit in the palm of your hand. Two was plenty for me and Hannah, but Alex went for three types and was equally satisfied! I tried the renowned fried chicken slider and the special fried shrimp slider that cleverly outdid a classic po' boy. My only misgiving was in the chicken slider -- I bit into a small bone, unaware that I was being served a dark meat thigh instead of white meat breast. But alas, I finished it anyway (including the awesome cole slaw) without regretting my order!

District's concept is brilliant, taking three of America's favorite food/drink items and adding original style in every direction. The new spot has quickly become a hot spot! I'm looking forward to my next trip down to the Big Easy during Mardi Gras. I'll be sure to make that Magazine Street pitstop again, too.