Our 5 Favorite Ice Cream Concoctions from A BROWN TABLE


When it comes to ice cream cravings, sometimes the taste of plain ol’ vanilla or chocolate doesn’t cut it. At the same time, you don’t want to consume a lot of sugars and artificial flavors when having a pint of your favorite guilty pleasure. Luckily, we came across A Brown Table, a food blog that leaves you feeling much less guilty after eating dessert and doesn’t skip out on the flavors.

Nik Sharma, the brains (and the hands) behind A Brown Table, started his blog back in 2011 as an exploration of his first passion, cooking. Taking the flavors from his Indian heritage and merging it with his experience in the United States created a tasty cross cultural experience in every bite. “I feel like I’m on the fence, halfway between both [cultures]. I want to tell people that there’s a lot more than curries and naan to Indian food.” Sharma explained in his interview with Yahoo Food.

Not only does Sharma fuse these two world of flavors, he assures us that his desserts are healthier than most. “When it comes to desserts, I try to cut back on the amount of carbohydrates and fats without compromising on taste,” Sharma states on his blog. “I’m not a big fan of artificial sweeteners or additives in the food that I eat and I like to know where my food and ingredients come from.”

Check out our favorite flavor-packed ice creams from A Brown Table that are all perfect for the summer time (or any time, really):

Cherry Darjeeling Tea Lemon Sorbet

Okay, so this one is technically sorbet… but it’s still delicious!

“Cherries make a happy sticky red mess whether you’re eating or working with them in the kitchen. The juicier they are, the bigger the mess they make… But don’t let the mess scare you off, this sorbet will make you very happy this summer. I added a good dose of dark Indian tea leaves, the Darjeeling kind and infused the woody tea flavors into the sugar syrup before mixing it in with the fresh lemon juice and cherries.”

Find recipe here.


Black Peppercorn, Cardamom and Raspberry Sauce Ice Cream

“Cardamom is probably one of the most prominent spices you will find Indian desserts. Indians love infusing it in almost everything from masalas (spice mixes) to warm and cold desserts. In this particular ice cream, it lends a cool fragrant flavor. I also infused a few black peppercorns into the milk and added a little extra ground black pepper (the extra amount is completely optional) to balance the coolness without making the ice cream spicy hot.”

Find recipe here.


Salted Roasted Figs and Cardamom Ice Cream

“I love fresh figs, they are fat and juicy and sweet like nectar when ripe. Every fig season, I make it a point to eat some on a weekly basis whenever possible. We had a couple of hot days this past week and I found another excuse to make some ice cream. I decided to use cardamom for the base because the spice has a wonderful cooling fragrant taste. Also, cardamom is to Indian cooking what vanilla is to Western cuisine when it comes to desserts, though I should add that Indian cuisine also uses this great spice to season meats and vegetables in dishes.”

Find recipe here.


Red Beet, Rose Water, Honey, Goat Cheese and Goat Milk Ice Cream

“I started off by oven roasting my red beets before I puréed and stirred them into goat milk. The roasting helps to enhance the natural sweetness of the beets by cooking the sugars inside and give them a light caramel flavor. The ice cream base is sweetened with a little honey and brown sugar and then flavored with a light dash of rose water. The natural tanginess of the goat cheese helps to balance the flavors.”

Find recipe here.


Orange Blossom, Clove Ice Cream with Candied Blood Orange Freckles

“Orange blossom water is one of the lightest and freshest floral scents to work with. It’s very popular in Middle Eastern and Mediterranean cooking and it contributes a delicate sweet flavor to this ice cream. The candied orange chips provide the tangy citrus flavor to the ice cream in concentrated little bursts with every spoon you eat. I’ve also infused the ice cream base with a faint hint of cloves, orange blossom honey and a bit of honeycomb to heighten the flavors.”

Find recipe here.



Be sure to check out A Brown Table for even more delicious recipes.



All photos courtesy of A Brown Table.

Make the Cutest Valentine’s Day Treats With These Video Tutorials

Smell that? Can it be the smell of love in the air? Nope, it’s something even better: freshly baked cookies.

Valentine’s Day is just a few days away and if you’re still looking for some last minute gift ideas for your friends or that special someone, we have just the thing. Even if you’re not enthusiastic about Valentine’s Day itself, we’re going to go ahead and bet that you’re enthusiastic about adorable food. We certainly are.

This is where Eugenie comes in. Eugenie, the creator of the popular blog Eugenie Kitchen, is a talented food blogger and vlogger who is known for her creative dishes. With over 2,000 followers on Twitter, nearly 25k followers on Instagram, over 100k likes on Facebook and nearly 300k subscribers on YouTube, you can bet we came to the right person for Valentine’s Day food ideas.

Sure enough, Eugenie has a number of easy-to-follow tutorials for Valentine’s Day treats that are so adorable, how can we not make them?

Check out our favorites below:



Heart Pancakes
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We can’t get over how cute this pancake is! It certainly looks complicated, but the step-by-step tutorial makes it easy enough for anyone to follow along. For these heart pancakes, you will need the following ingredients:

2 cups all-purpose flour (250g)
1 tablespoon baking powder (7g)
1/2 cup granulated sugar (100g)
2 eggs
2 teaspoons pure vanilla extract (10ml)
1/4 cup unsalted butter, melted (55g)
1 cup whole milk (240ml)
Food color – red

Note: Eugenie also uses squeeze bottles to perfect her pancake’s design. Here’s the video tutorial below.



Valentine’s Day Brunch
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Next, Eugenie shows us how to turn simple breakfast food, like toast and eggs, into cute Valentine’s Day treats. In this case, toast gets turned into a love letter and eggs are shaped into fried egg hearts. For this, you will simply need:

1 egg
Cooking oil
Sandwich bread

Note: These dishes also require a metal, heart-shaped cookie cutter. Check out it out below.



Rainbow Heart Cake
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If you’re looking to try something a little more intricate, how about this 22-layer rainbow heart cake? You’ll be sure to impress the ones you love with this sweet dessert! It may look a little complicated, but this crepe cakes gets easier once you get the hang of it. The ingredients are:

3 eggs
3 tablespoons sugar (45g)
1 tablespoon vegetable oil (15ml)
1/2 stick unsalted butter melted (55g)
1 1/2 cups milk (380ml)
1 1/2 cups all-purpose flour (185g)
Whipped Cream Filling: (or use your favorite crepe cake filling.)
2 cups whipping cream (480ml)
3 tablespoons sugar (45g)
1 teaspoon pure vanilla extract (5ml)
Food colors of red, orange, yellow, green, blue, violet

Note: This cake requires the use of templates. Luckily, Eugenie has provided them here on her blog. Check out the video tutorial below.



Rainbow Heart Cookies
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Not in the mood for cake? Well you can’t go wrong with cookies. These rainbow cookies are sure to impress any Valentine. The best part? They’re not hard to make! The ingredients needed are:

¾ cup unsalted butter (170g) at room temperature
1 1/4 cups confectioners’ sugar (155g)
1 teaspoon pure vanilla extract
Pinch of salt
3 egg yolks
2 ½ cups cake flour (310g)
Food colors (Wilton or AmeriColor)
Egg wash: 1 egg white & 1 teaspoon water

Note: Just like the Valentine’s Day brunch, these cookies will require a heart-shaped cookie cutter. Check it out below.



Dessert Must-Have: Iceskimo Serves Up Snow in San Diego


It seems as though more and more of my friends have become self-proclaimed “foodies” (yes, by “friends” I also mean me) and have been instagramming every new food experience. More recently, my hometown friends have been frequenting a local shop called Iceskimo. I don’t know if it was the hype or the adorable round logo that attracted me, but I had to check it out.


After some research, I found out that this Taiwanese dessert was originally called xue hua bing, which translates into “snow flower.” Fittingly, the dessert is now commonly called “snow.” Using the same ingredients for ice cream, the mixture is frozen into large cylindrical blocks. The blocks are then put on a rotating machine that shaves the block down into super fine ribbons of snow–the perfect melt-in-your-mouth texture.


Once entering the building, I was welcomed by vibrant colors and a buffet of sweet toppings. My excitement was building up like I was my 7-year-old sugar-loving self again.


The secret to Iceskimo’s success is their modern approach to the Snow which allows the customer to customize their dessert however they please. With snow flavors like Lychee and Black Sesame, and toppings like red bean and almond jelly, this place is definitely a level up from your typical frozen yogurt spot.

Not to mention their hospitality! Thank you to the worker who was generous enough to add more condensed milk to my cup.


Snow needs to be added to Audrey’s list of mouth-watering desserts stat! I highly recommend you try out Iceskimo if you’re ever in San Diego, especially during those summer days.

Who am I kidding? It’s good any time of of the year.


All photos courtesy of Iceskimo.



Top 15 Adorable Hello Kitty Cakes


Sanrio seems to be going all out this year for Hello Kitty’s 40th birthday. In fact, the world’s first ever Hello Kitty Con was held this past weekend. And don’t worry if you missed it. The convention may be over, but the birthday celebrating sure isn’t.

The Japanese American National Museum’s newest exhibition, Hello! Exploring the Supercute World of Hello Kitty, will be up until April 26, 2015. You can also take part in the Hello Kitty Hungry Hunt until November 21st, which has participating locations offering limited edition Hello Kitty themed food and beverage items as well as a collectible Hello Kitty Hungry Hunt enamel pin.

So why all the big fuss, you ask?

Sanrio’s Yuko Shimizu  introduced this iconic, mouthless kitty in 1974. According to Sanrio, Hello Kitty, who’s actual name is Kitty White, was born in London, England. She is the same height as five apples stacked on top of one another and her weight is three apples put together.

By 1999, Hello Kitty was appearing on 12,000 products yearly. By 2008, Hello Kitty was responsible for half of Sanrio’s billion dollar revenue. There were over 50,000 different Hello Kitty branded products in more than 60 countries.Today, Hello Kitty is worth $5 billion a year and has become a worldwide phenomenon.

Even if you can’t make it out to the Hello Kitty exhibit or participate in the Hello Kitty Hungry Hunt, you can still celebrate the birthday of our beloved Hello Kitty with one of these adorable Hello Kitty cakes.

For today’s #tbt, check out our Top 15 Adorable Hello Kitty Cakes below.



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hk cake



Dessert Lovers Rejoice: The Churro Ice Cream Sandwich is Here

Story by Ruth Kim. 

Sugar, spice, and everything (n)ice–Churro Borough is the new kid on the block bringing Los Angelenos the perfect summer dessert: the churro ice cream sandwich.

Created by Los Angeles chef Sylvia Yoo, Churro Burough is a guerrilla operation that’s been around since 2011. Inspired by the culture of Los Angeles street food and art, as well as the idea of serving the masses, the dessert pop-up is raiding the streets of L.A. with its handcrafted churro ice cream sandwiches. Their motto? “Pastry propaganda. Guerrilla goodies.” Now that’s bad-ass.

chur 2

Yoo, who enrolled in culinary school in New York in 2007, has been around some of the most intense kitchens in the Big Apple, including Jean-Georges and WD-50. After moving back to New York, she attempted to balance working at an interior design firm and as a chef at Red Medicine, but the pressure was too much to handle. She decided to take matters into her own hands.

“When I moved back to LA, it was the beginning of the ice cream boom, with places like Carmela and Sweet Rose opening shop. Working in pastry, ice cream was always my favorite thing to make and eat. I had dreams of running my own business, but I knew I needed my product to stand out,” Yoo told Chow.

Well, she’s certainly made a huge splash in the L.A. ice cream scene, with some claiming that the churro ice cream sandwich could be the “worthy cronut successor”. The perfect crispy exterior of the flattened churro “cookies,” hugging a bed of velvety, delicious ice cream certainly seems pretty irresistible. Daily flavors includevanilla custard, horchata, Mexican hot chocolate, and Spanish latte; seasonal flavors are orange creamsicle, panna cotta, caramel apple pie, strawberry buttermilk, and peach cobbler. According to Chow, Yoo makes all of the products herself. Ice cream shakes with churro dipping fries and Churrons (churro-flavored macaroons) are in the works as well. (Be right back–I’m crying tears of joy.)

Since Churro Borough is a guerrilla establishment, you’ll need to stay posted on their pop-up whereabouts. Yoo and her delectable sandwiches will be at the LA Street Food Festival at the Rose Bowl on June 28 and at Tasting Table’s Lobster Rumble West on August 1.

Photos via Churro Borough’s Instagram

This story was originally published on iamkoream.com

This Japanese Dessert Looks Just Like A Giant Water Drop

This Japanese dessert has recently gained quite a bit of viral fame. After all, who wouldn’t be intrigued by a cake that looks just like a drop of water?

This intriguing dessert is called Mizu Shingen Mochi and can be translated to water shingen mochi. As the name indicates, this dessert is actually a variation of a traditional “shingen mochi” rice cake. The consistency is said to be similar to soft and sticky mochi.

The rare dessert is created using water from the Southern Japanese Alps and is served with kinako soybean powder and brown sugar syrup.  The water is apparently solidified into a solid shape, but feels like it can break with just a poke. Apparently, the cake will melt like water in your mouth, but is extremely tasty. The cake is so delicate that if it is not consumed in 30 minutes, it will melt away.

By now, you’re probably itching to get your hands on one of these. Unfortunately, mizu shingen mochi are exclusively produced by the Kinseiken Seika Company and only available in two locations in Japan:

Kinseiken Daigahara shop:
Address: 2211 Daigahara, Hakushucho, Hokutoshi, Yamanashi 408-0312
Tel: +81-551-35-2246
Open: 9a.m. to 6p.m.
Closed: Thursdays

Kinseiken Nirasaki shop:
Address: 154 Kotagawa, Nakadamachi, Nirasakishi, Yamanashi 407-0262
Tel: +81-551-25-3990
Open: 9a.m. to 6p.m.
No scheduled holidays

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