Strawberry Ice Cream

Last weekend we took the kids out for a real treat. We took them to Burr's Berry Farm to enjoy some homemade strawberry ice cream.

The ice cream they make there is from all natural ingredients and tastes delicious, does not taste like the store bought type. Their ice cream is delectable and delightful! It's the creamiest strawberry ice cream we've ever had.

The more you tell kids to hurry up and eat the ice cream before it melts, the less they listen. They had "strawberry goodness" everywhere! It was running down their hands, to their clothing and even down their elbows.Good thing I carry baby wipes in the car for moments like these.While at least they enjoyed the moment, I knew I had to snap a picture of them because it's times like these we remember most.

They had so much fun...can't wait for our next adventure. Next time you're in Homestead, FL you should pay Burr's Berry Farm a visit. Trust me, you won't regret it!

What's Your Fortune?

What does it mean if your bag has no fortune cookie inside? Is this good luck, bad luck or should I just take it as a sign of "no news is good news?"

Or what about if I got 2 fortune cookies in one package? Well these were all the case today! haha

At least I finally found a wrapper with one cookie inside so my fortune read as: "Find release from your cares. Have a good time."

I wish I could do just that but my son is super sick and I can't. So are these fortunes really real? I think not! In the meantime, while we have them, why not just pretend they are? Wish one would say that I am going to win the lotto or something. ;)

Creme Brulee Recipe

*This recipe came courtesy of Martha Stewart's cooking school.*

Yield: Serves 8

Ingredients:

• For Custard

  • 4 cups heavy cream
  • 3/4 cups sugar
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 1/4 teaspoon coarse salt

• For Topping

  • 3/4 cup sugar

Directions

1. Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
2. Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
3. Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
4. Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
5. Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
6. Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
7. Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.