Salted Caramel Drumsticks

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Things have been messy on this end, and I’m not just talked about that ice cream cone.

I about threw in the blogging towel this last week. After updating WordPress, being unable to post anything and losing all my plugins, I finally found the root of the problem and got it all fixed. Then right when I thought everything was fully functional, the site got hacked. Long story short, it took days to fix and some major help from the fantastic Melissa and now I’m back. And I plan to be back for a while. Blogging is my hobby, I do it only for the fun I have while doing it. Taking the photos, creating delicious eats and writing words that no one will edit down. So, when it got a little stressful I thought it wasn’t worth it. But hackers beware: I’m sticking around.

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But enough about me, back to these Salted Caramel Drumsticks.

I don’t know who decides on silly little holidays you see in Blogland and Instagram, but Ice Cream Month is one I can support. So, on this the last day of Ice Cream Month I’m making my contribution with this adult twist on a childhood classic.

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The idea came to me while eating my Talenti salted caramel gelato one day. In my head they were going to be so picture perfect. A crisp waffle cone filled with perfect frozen scoops of gelato, then dipped in silky smooth chocolate and sprinkled with sea salt. But, that’s not exactly how it worked out. I tried to dip the cones and when I pulled them back out of the chocolate it would slide right off. Then while shooting photos the ice cream began to drip down the cones messing up my entire vision of what was going to be the best photo shoot ever.

Y’all know how I feel about expectations, though, and when it comes down to it. I figured out a way to make these ice cream cones come together and they taste awesome. Seriously. You’re kitchen might get a little messy in the process, but it’s totally worth it.

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Salted Caramel Drumsticks
Author: 
 
Ingredients
  • 1 sugar cone (I use Joy Gluten Free Sugar Cones)
  • 2 scoops salted caramel ice cream or gelato (I use Talenti)
  • ½ cup chocolate chips
  • 1 tablespoon canola oil
  • coarse sea salt
Instructions
  1. In a microwave-safe deep, narrow container (like a Pyrex measuring cup) melt the chocolate chips in the microwave for about 30 seconds. Stir and continue warming in 15 second intervals until entirely melted.
  2. Place a couple of spoonfuls of the melted chocolate inside the cone. Rotate the cone to cover the entire inside wall with chocolate. Shake out any extra chocolate, leaving a dollop in the bottom. Place the cone in an upright position and freeze.
  3. After the chocolate has hardened, about 30 minutes, push one scoop of gelato into the cone and level the top. Add the second scoop right on top. Freeze for another 30 minutes.
  4. Gently spoon melted chocolate on top of the cone while rotating it around to cover all of the gelato. Add another small dab of chocolate on the very top and immediately sprinkle with sea salt.
  5. Freeze until hardened, then devour.

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Did anyone else celebrate Ice Cream Month? What has been your favorite melty summertime treat so far?

Classic Carne Asada Tacos

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The post that lived.

If WordPress was Voldemort, these Classic Carne Asada Tacos would be Harry Potter. Sheesh. After updating to the latest version of WordPress, it hated me. I couldn’t post anything and if it wasn’t already obvious, I’m not as tech-savvy as my generation would suggest. Anyway, my friend Alyssa came to my rescue and saved me. The fix was so simple, but so, very helpful—thanks Alyssa!

My WordPress mishap hasn’t been the only thing going on lately, it’s been super busy around here. In the past three weeks, I’ve only been in town for about one non-consecutive week. I’ve been traveling for work to Iowa and Los Angeles (OK, there was some play in there too!). Being from Iowa originally, I”m pumped to share all about that trip with you guys.

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But first—remember that time I said I was going to take a break from tacos? I didn’t, because what’s the point? Unhappiness? No. Just give me a taco.

I tried to save these babies for a while, but I just can’t any longer. The world needs carne asada people, it’s a necessity. They’re just as easy to make as the Everyday Chicken Tacos and just as tasty with garlic-, cumin-, chile powder- and lime-flavored moist steak topped with crisp, fresh onion, tomato, cilantro and avocado all on a soft corn tortilla.

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Classic Carne Asada Tacos
Author: If You Give a Girl a Degree
Ingredients
  • 0.5 pounds flank steak
  • 2 tablespoons of olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Salt
  • Corn tortillas
  • 1 avocado, sliced
  • 2 tomatoes, diced
  • 1/2 onion, diced
  • 1 bunch cilantro, chopped
  • Shredded cotija cheese
  • Juice of 1 lime plus 1 lime, sliced
Instructions
  1. Season the steak with the olive oil, garlic, cumin, chili powder, lime juice and salt.
  2. Heat a grill or grill pan to medium-high heat. Add the steak and cook to medium, leaving the meat pink in the middle (about 15 minutes). Let rest for 15 minutes, then slice into bite-size pieces.
  3. Heat the tortillas (about 3–4 per person) in the microwave for about 30 seconds to one minute.
  4. Top each tortilla with the steak, tomato, onion, cilantro, cotija cheese and one slice of avocado. Serve with a fresh slice of lime.

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Carne asada has always been a go-to taco filling for me, but I like tacos of all kinds! Give me some new ideas, what is your favorite type of taco?

A Hike: Inspiration Viewpoint & Gateway Loop | McDowell Sonoran Preserve

_MG_1457I can’t believe it’s already mid July. This summer is passing by so quickly, although I can’t complain—I’ve had plenty of fun so far. Most notably, I spent my Fourth of July weekend—and a full week after—back in Iowa with family and friends and then had the opportunity to cover the National Junior Disability Championships in my old college town of Ames, Iowa. It was a blast, I met so many cool kids and am so glad I got to be a part of their experience.

But now I’m back in Arizona just sitting here in the 100+ degree heat, dreaming of the fall days full of hiking that are on there way. Since I’m incapable of hiking in this weather, I figured I would get my hiking fix by sharing past trails I’ve traveled with you guys. The Gateway Loop and Inspiration Viewpoint in the McDowell Sonoran Preserve are two of my favorites for sure.

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The trail starts at the Gateway Loop trail head in north Scottsdale (which by the way, has the nicest trail heads equipped with maps, clean bathrooms and running water, swoon). There are several trail options from this location, including the well-known Gateway Loop. It’s a 4.5 mile that reaches 2,378 feet at the saddle. It’s a pretty manageable hike, definitely a workout, but nothing too strenuous. If you don’t work out regularly or haven’t hiked before, you would still definitely be able to tackle this loop with some pacing and lots of water.

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If you are looking for a more challenging hike, Inspiration Point is the way to go. You can access this spot two different ways from the Gateway trail. When you reach the first fork you can go left for a straight 5.8 mile out-and-back to the 2,785 foot peak or you can tackle the loop and Inspiration Viewpoint by only adding about 2 miles if you take a right at the fork. You will reach the Gateway Saddle and then it will feel like you are going back down the loop. When you get to the next fork, take a right and it’s only about 1 mile to Inspiration.

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Reaching Inspiration is very rewarding, but at a cost. The last half mile to the top is truly breathtaking, and not in the good kind of way. It gets very steep as you climb that last bit—the first time I hiked it, I stopped about every tenth of a mile to catch my breath. It took me a long time to get to the top, but it’s important to know your limits and stick to a pace that your body can handle. Getting to the top is not worth having to get rescued off the mountain if you are pushing yourself too hard. Remember, every step further you take, is another step you will have to retrace on the way back. If you are a regular hiker, this probably won’t be a problem for you. It doesn’t take too much conditioning to master it.

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After huffing and puffing along the trail, a large boulder welcomes you to the Inspiration oasis. This was my favorite part of the secluded spot, carved on the rock read, “The heart sees, the eyes touch, the bones feel. Here the centuries gather. –Alberto Rios” The path then winds up to a bench overlooking the city-filled valley and around to another bench that is surrounded by other peaks and valleys filled with nature. What I love about this hike is the quiet getaway the top provides. Inspiration is definitely less traveled than Gateway, which is always crowded and is a popular tourist/family hike.

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My method of choice is to start going right on the Gateway Loop, that way once I’ve made it to the saddle I can decide if I want to go further for a better workout and more peaceful experience, or if I’ve had enough and want to head back down. Either way, pack plenty of water, sunscreen and a couple of snacks never hurt!