I’ve really enjoyed using my Popsicle molds to make all sorts of frozen treats like my Nutella fudgsicles. Recently, I thought I’d try making Cookies and Cream ice pops.
I wanted something that was creamy, almost like ice cream rather than something very icy.
These came out just as I would have hoped. A little more solid than ice cream, but still very creamy, with chocolate Oreo pieces mixed throughout.
Isola Pizza Bar, which specializes in Neapolitan pizza, recently opened in Little Italy.
Having eaten some delicious Neapolitan pizza while in Italy, DH and I were eager to check this place out. One thing that particularly intrigued me was the fact that they bake all the cooked items in their wood fire oven–not just the pizzas.
When we walked in, the decor definitely reminded us of Italy, from the wine bottle displays to our Italian waiter. We had a seat right in front of the kitchen and it was fun watching them work the wood oven.
We started with some complimentary focaccia bread, drizzled in olive oil.
charred octopus, kalamata, fingerling potatoes, celery, lemon, salsa verde
The octopus was quite tender and mixed nicely with the crispy celery and lemony sauce.
maialino misto ($15)
assorted artisan salumi, bite of cheese, barbera cugna
We were very surprised with the bountiful quantity of assorted salumi presented to us. It was a nice variety and we enjoyed most of it. I also enjoyed the cranberry walnut sauce accompanying it. My one critique would be that I wished for a little more cheese or maybe some tomatoes or something else to counter the saltiness of the meats.
I previously tried a recipe using cornstarch as a secret ingredient to making soft and fluffy chocolate chip cookies. I liked it, but I didn’t love it.
I decided to try again, but using one of my go-to chocolate chip cookie recipes, and adding in cornstarch to see what would happen. Like the previous cornstarch cookies I made, these cookies really puffed up and were soft and cakey.