Stop! Do not pass go. Do not collect $200. There’s something important to announce! We made it to 100!! Posts, that is. Celebrations are in order. And cake! Ice cream cake. Oh, yes.
My garden is currently overflowing with sooo many fresh veggies: beets, carrots, beans, cucumbers, peppers, fresh herbs and the very first sun gold tomatoes of the season(!!). But I’m taking a break from the seasonal produce inspired recipes to bring you the most doggone decadent ice cream I’ve ever churned up.
It’s not easy being green, especially if you’re a vegetable. I meet people all the time who claim they don’t like green vegetables, but I’m calling BS. They just haven’t had them prepared the right way.
I like a cake with a future and a past. And I’m fairly certain that this salted vanilla bean butter cake is going places. But this isn’t her first rodeo. Ohh, no no no. She’s already been around the block and then some. A few years back I had a gig teaching regular cooking classes for…