Ariana Storm; 20; English major; ISFP; part time student, full time multi-fandom blogger. I swear, I write, I live vicariously through my friends. My blog is sometimes NSFW (you can find the tag on the about page) and is NOT spoiler free.
There are many tricks for achieving expertly poached eggs—add vinegar, swirl the water, use fresh eggs etc.—but F&W Test Kitchen pro Justin Chapple reveals the ultimate training wheels in this week’s episode of Mad Genius Tips. Using a strainer and his instructions, you’ll have no problem wrangling yolks and whites for Mother’s Day this Sunday. Watch more Mad Genius Tips videos.
vegan avocado mint chocolate chip ice cream
3 medium hass avocados, pitted
2 medium bananas
1/2 cup coconut butter (you can sub in coconut oil if you’d like)
1/2 cup coconut milk
4 tablespoons agave nectar
2 tablespoons peppermint extract
small handful mint leaves
handful vegan carob chips (I used mini chips!)
1. place all ingredients (except carob chips) into a blender. mix until smooth.
2. transfer to a large bowl. add carob chips. mix with wooden spoon until well combined.
3. place in freezer to set.
4. give a good stir every half hour or so until you reach your desired consistency. enjoy!
DIY Happy Hour: This creative happy hour snack features garlicky bread sticks and smoky, bacon–laced tomato sauce.