coca-cola float anyone?

For some reason, I prefer coca-cola floats to root beer floats. Probably because I never grew up with root beer, or really, any soda for that matter. There were few occasions when we had soda in the house, and they’re usually leftovers from some party or other. The first time I made this recipe was way back when, when I was in 5th grade. I remember really wanting to try a root beer float because my friends back then were talking about it during lunch time. But there wasn’t any vanilla ice-cream or root beer soda in the house when I got home. All we had was cookies ‘n’ cream ice-cream and coca-cola… I thought, “why not?”

To this day, this is still one of my favorite treats:


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cronuts & cookie shots @ Dominique Ansel

Addiction? Possibly. Somehow I ended up waiting in a line outside of Dominique Ansel Bakery… again. This month’s Cronut flavor is Sweet Clementine Ricotta and it was delicious! A little bit on the Cronut:

The Makings of the Cronut™ Pastry…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ pastry is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The Cronut™ pastries are made fresh daily, and completely done in house. The entire process takes up to 3 days.


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