Every April we celebrate three hatch dates on one day because we don’t know the exact hatching date of two of the three parrots (I don’t think we’re the only crazy’s that celebrate their pets birthdays). We know Biggie was hatched on April, 28th 2004, and as far as anyone is concerned, Biggie rules the house so it’s all about his hatching arrival into this world!! ;D
I usually make a favorite for the birds, pizza, pasta, Thai curry, sushi, ice cream, grits, oatmeal, grainy sprouted bird bread, coffee (yes, coffee)! This year I made three cappuccino ice cream oatmeal raisin cookie sandwiches, this was kind of random because I thought the big guy would enjoy them just as much as the fids! I’m not sure what makes their party any different than any day, it’s all about THEM!!
Baby Diddy ~aka Ramona (Housewives of NYC) & Biggie, two loves of my life.
Crazy but true, the birds like dairy products, especially ice cream, I may purchase ice cream once a year, Blue Bell Ice Cream has some trick names that I may pick up just because it’s a catchy name, sorta like clever OPI nail polish names! ;D Being the frugal flavour junkie that I am, I’m making my own that way I know exactly whats in it and also I’m saving $6.00!
I made up the ice cream recipe this time, (part of the three R’s: recycle, reduce & REUSE). I’m not sure what anyone would think although I thought It tasted pretty amazing! If you don’t let it touch your lips there are no calories or fat (that’s what I was once told). I did try making a premium custard style coffee ice cream a couple weeks ago…..a not so patient person should never make custard, it may turn into scrambled eggs so this is my own recipe. I make espresso coffee in the morning lately, then left behind are extremely fine grounds in the bottom of the pot that I call sludge. I eat chocolate covered coffee beans so I’m pretty sure I can use the espresso sludge to make cappuccino ice cream.
Espresso + Milk = Cappuccino
Cappuccino Ice Cream
- 1 Cup Whole Milk (I use Skim Milk, makes me feel skinny)
- 3/4 Cup Sugar
- 2 Cups Heavy Cream (makes me feel fat;)
- 2 tsp Pure Vanilla Extract
- 2 Tbs Espresso Sludge (I’m sure you can substitute instant coffee)
Method to the Madness:
I use a automatic Ice Cream & Sorbet Maker from Cuisinart, I’m sure any type will work well.
Use a hand mixer to combine the milk and sugar until the sugar is dissolved on low speed. Stir in the heavy cream and vanilla and coffee choice. Pour mixture into the freezer bowl turn machine on & stand back for 25-30 minutes.
Out of the ice cream container, in a desert dish or piled high in between homemade oatmeal cranberry raisin cookies, this is pretty amazing stuff for a coffee lover!
Oatmeal Flax Cranberry Raisin Cookies
- 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1/2 cup steel cut oats
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 4 ounces butter, softened
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins
- 1/2 cup dried cranberries
Method to the Madness:
Preheat oven to 350
In a medium bowl whisk together flour, flax, oats, baking soda, all spices and salt. Cream together butter and brown sugar until light and fluffy, add egg and vanilla and combine well. Add dry ingredients into the creamed goo then stir in cranberries and raisins. Drop by small spoonfuls onto a parchment lined cookie sheet leaving room for cookies to spread. Bake for 9-10 minutes.
Transfer cookies to cooling rack & wait for cookie sheet to cool before adding the next batch of cookie dough. I added more flour & flax just to this batch so they would be heartier for the sandwiches, these cookies are usually thin & chewy. These could be the best cookies known to man!
Being the bratty birds they are, only Diddy chose to eat them this time, we’ll see what they get next year!