I wish there was a way to convey how amazingly mouthwatering my kitchen smelled when I was baking this. I guess you’ll just have to make your own to experience it too.

It tasted just as good as it smelled. This was my first try at making cinnamon swirl bread and I decided to try it with a pumpkin bread recipe. I’m so happy with how it turned out. I like to judge the success of my baked goods by how much DH lets me give away to others. He didn’t want to share any of this bread.

DH and I were in the Orange County area this weekend taking care of some errands and we stumbled upon Snow Station, which claims to make the very best snow shaved ice. Bold claims. So in we went to check it out for ourselves.

Snow Station follows in the trend of new snow ice places that have popped up, using the popular frozen yogurt concept with snow ice by offering more variety of flavors and using frozen yogurt toppings like prepackaged mini mochi and jellies.

We decided to each get a small, which comes with two toppings.

Taro Snow Ice with popping lychee and green tea mochi

One thing I do like about these new snow ice shops is that you can get more nontraditional flavors like taro.

Let’s start with the good. The snow doesn’t ribbon like traditional Taiwanese snow ice does, which is interesting because in their photo they show ribbon layered snow ice. Instead, the ice is in tiny pieces. However, even though it’s in tiny pieces (which usually is a sign it’s too icy), the snow here was actually super, super soft. It resembles a fresh snowfall in its presentation and is some of the softest snow ice I’ve ever tasted. So even though it doesn’t ribbon, I’d say this is the best snow ice I’ve had in terms of texture.

The bad:

I’ve been trying to make healthier recipe alternatives for a lot of my favorite recipes. This weekend, I tried making a healthier version of my favorite pumpkin chocolate chip cookies by eliminating the egg and oil and replacing them with nonfat plain Greek strained yogurt.