Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

Earl Grey with Lemon Ice Cream

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

I do almost everything from a list. I find decision-making to be paralyzingly stressful, so I just make lists of everything I want to try or need to do, and then I check stuff off the list. Sometimes I have weird, complicated rules about how I organize my various lists. Sometimes I use a random number generator to decide what to do next. I’m crazy.

When I get really bored or really stressed, I find something to make a list of. The longer the better. Is the list useful? Doesn’t really matter. Just the act of creating a list is soothing to me. I can get into a total flow state and go for ages copying down recipes or movies or essential oils or any number of other silly things. What’s wrong with me? Is there anyone else on the entire planet who does this?

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

So my allegiance to the list is why I’m bringing you ice cream in October. It was next. Just put on a sweater, kids, because this Earl Grey with Lemon Ice Cream is awesome. I can never say Earl Grey without thinking of Captain Jean Luc Picard, so I’m pretty sure they would serve this ice cream in the officer’s dining room on the Enterprise. You should serve it at your house, too.

You do need an ice cream machine for this. I have an ice cream attachment for my KitchenAid stand mixer, and I find it works great. We’re going to steep some loose leaf Earl Grey in some warm cream before creating our creme anglaise base. We’re only adding in the lemon juice just before spinning the ice cream in the machine. It’s possibly a two day project, but most of it is just waiting for things to cool/freeze. It’s all gonna be worth it because nothing is good as homemade ice cream.

Oh, and you’ll have some leftover egg whites from this recipe. Use them to make meringue nests, then serve your ice cream on them. You’re a genius.

Earl Grey with Lemon Ice Cream | How to be Awesome on $20 a Day

Raise a pinky, friends, and make some Earl Grey with Lemon Ice Cream. It’s the right thing to do in any season.

Recipe from O&O Eats.

Scones | How to be Awesome on $20 a Day

I Can’t Bake-Off: Scones

Scones | How to be Awesome on $20 a Day

A new season of Bake-Off has started, and yet again, Paul shows he has no idea what’s happening on the internet. Every year he asks stupid questions about huge food trends that he apparently has never heard of. This year it was ruby chocolate. Dude, you can get a ruby chocolate Kit-Kat at Tesco. Is he being purposely obtuse to force exposition? It makes him seem like an idiot. Also, I’ll never forgive him for mispronouncing chipotle.

The season 1 episode 2 technical challenge for biscuit week was scones. Season 1 technicals were so easy. If they gave them the measurements for the ingredients, contestants should have been able to pull these off with no problem.

Scones | How to be Awesome on $20 a Day

I used the recipe from the season 1 book, The Great British Book of Baking. Though I did read the instructions, there’s no shocking techniques required here. It’s a pretty standard, albeit totally reliable, scone recipe. These came out great with very little effort. They rose beautifully and were tender in the middle. The perfect vehicle for jam and cream.

That being said, I still wouldn’t have gotten first place because I didn’t have the patience to make sure every single scone looked exactly the same, particularly after I had to reform the dough once I’d cut out as many scones as I could from the first go-round.

Scones | How to be Awesome on $20 a Day

The great thing about baking in your own kitchen and not on a competition show is that things don’t have to be perfect. These scones were awesome, and you should make them today. Happy baking, friends.

Queen of Puddings

Queen of Puddings | How to be Awesome on $20 a Day

This recipe is from my prized, and now complete, collection of Nigella Lawson books, and it’s soooo English. I had never made or eaten anything like this before, and I was skeptical. Thankfully, it turned out great as I was serving it to guests. We all enjoyed it, and I hope you will, too.

Queen of Puddings consists of a layer of breadcrumbs soaked in custard, a layer of your favorite jam, and a layer of fluffy meringue. If you’re like me, you might think it’s weird to dry out brioche, then blitz it to crumbs, then soak it in an egg and milk mixture. How can that be good? I’m not sure how this magic works, but I assure you, it’s awesome.

You’ll also want to be sure to use a flavor of jam that you really like. I experimented with this particular version and used black currant jam, and it wasn’t as good, in my opinion, as the raspberry version. Use what you love.

If anyone knows how Queen of Puddings got it’s name, I’d love to hear about it. We tried to look it up and couldn’t find a satisfactory answer. I promise, you’ll feel very English eating this pudding, and in my book, that’s pretty awesome.

Recipe from At My Table by Nigella Lawson.

I Can’t Bake-Off: Signature Biscuit

Crunchy Peanut Butter Cookies | How to be Awesome on $20 a Day

Here’s my next bit of evidence for why I can’t go on The Great British Bake-Off. Of course, if you weren’t convinced by my chocolate celebration cake, I don’t know what else I could tell you.

If you made it through cake week on the first season of Bake-Off, your next challenge was to make your signature biscuit. Of course, being American, I’m much more of a cookie person, and my Giant Sea Salt Chocolate Chip Cookies are definitely my favorite, but there are tons of others that I really love. Somehow, I didn’t think any of those would meet the criteria.

Crunchy Peanut Butter Cookies | How to be Awesome on $20 a Day

Then I remembered my Classic Crunchy Peanut Butter Cookies from an Alton Brown recipe. Their crunchy so seemed more biscuit like, and my love of peanut butter is definitely a defining factor in my life, so if I was going to present something to Paul and Mary, it would probably be these.

This is one of the more popular recipes on my site, so hit that link to get the recipe, as I haven’t changed a thing. The only variation is in how long you bake them for. The longer you bake them, the crunchier they’ll be, but don’t let them get too brown because then they verge on burnt.

I stand behind these cookies. Or biscuits. Whatever. But doubtless, Paul and Mary would find flaws. They have a nice crunch and are not overly sweet. They deliver on the peanut butter flavor, and I can’t seem to stop eating them. However, my cookies always come out with some variation in size, shape, and color. I’m not a professional baker, and I never will be.

Crunchy Peanut Butter Cookies | How to be Awesome on $20 a Day

If you’re looking for a simple, classic peanut butter cookie, give these a go. They’ll get you through to the technical without any disasters.

Caramel Croissant Bread Pudding

Caramel Croissant Bread Pudding | How to be Awesome on $20 a Day

We’re just wrapping up a glorious and much needed week off from work. We even managed to get away to Berlin for a few days, and it was great. I had never been to Germany before, and it was pretty impressive. I can’t wait to see more.

Of course, the weather has been terrible since we came back to Glasgow. Lucky for us, we’re quite content to snuggle up at home. Geoff plays video games. I watch TV and cook totally random things. I have discovered a new very old school English dessert that I think you’ll love. Hopefully I’ll be able to share it with you soon.

Caramel Croissant Bread Pudding | How to be Awesome on $20 a Day

What I’ve made for you today comes, of course, from my kitchen idol, Nigella Lawson. This Caramel Croissant Bread Pudding is a simple and classy way to use up leftover croissants, but if you want to buy a two pack a couple days ahead of time just for this, it would be totally worth it.

This recipe is so simple that you could have friends over on a weeknight and present this as dessert. It’s sexy but also homey. They flaky croissants give you a gloriously burnished crispy top, but the underside is perfectly squidgy and indulgent. It’s not overly sweet, either. If you wanted to take it over the top, a scoop of vanilla bean ice cream would be a terrific idea.

I made this in two smaller dishes, but you could easily do it all in one larger dish. The next size up I had available was just a bit too big, so I went for this option. The first time I made these, we each ate one whole dish, and greedy as we are, it was a bit much. We split them the next time around, and that was more acceptable, but I was left wanting a few more bites. You do what makes you happy.

Caramel Croissant Bread Pudding | How to be Awesome on $20 a Day

Make this Caramel Croissant Bread Pudding for you and a few people you really like. It can only make things better.

Recipe slightly adapted from Nigella Express by Nigella Lawson.

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