Chocolate souffle is one of my favorite desserts. It combines my love of chocolate and my love for eating desserts hot out of the oven. I’ve eaten a lot of chocolate souffles at restaurants claiming that it’s their famous dessert, but the best version I’ve ever eaten to date has been the one served at Roy’s Hawaiian Restaurant.
So when I came across the recipe for Roy’s Chocolate Souffle, I knew I had to try it out. The recipe wasn’t too hard to make, but you do have to let the batter refrigerate overnight.
Future Husband (“FH”) and I both enjoy eating chinese dim sum. Over the years, we’ve been to nearly every restaurant in San Diego that offers dim sum (the pickings are pretty slim). The one place we hadn’t tried was Pearl in Rancho Bernardo, though we had heard good things about it. We always thought it was too far of a drive for a casual weekend brunch.
After we went to Pearl for the first time a few weeks ago, we realized the drive wasn’t so bad, so this weekend we went back to check out the dim sum.
I love Mexican fried ice cream. I get it every year at the County Fair and whenever it’s on the dessert menu at a restaurant. Creamy vanilla ice cream encrusted with a cinnamon crunchy exterior and drizzled with chocolate and whipped cream, what’s not to love?
Making Mexican fried ice cream is actually not that hard but I never thought about making my own until now.