No really. Who needs sliced bread when you can have unsliced bread boxes instead.
I originally found this via Crustabakes and this is how she described the “honey toasts” that are so popular as Asian desserts:
Basically, the interior of the bread is removed via a slit made at the bottom of the loaf. They are then buttered and given a light toasting before they are replaced back in the bread boxes with a drizzle of honey. They are usually topped with ice cream and (you) can imagine how wonderful it is when the ice cream melts and soaks up the underlying bread pieces.
That sounds even better than it looked, huh? And she made hers with rum pastry cream instead of the ice cream, so I’m sure it was quite delicious regardless.
It really made me want to know more about the bread boxes, though.
And googling that was obviously a mistake. Sooo many drool-worthy pictures.
Check out this one from Happy Homebaking:
Or these from Secret Eden:
Often times when someone asks me about what I do and I start the whole spiel about loving to play with my food, I get one of two responses.
The first comes from people who assume that means I like experimenting with recipes. They immediately picture me in the kitchen, creating new dishes, flailing about with bizarre spices, and cooking things they probably wouldn’t touch in a million years. Wrong.
The second throws out the term “food art.” I suppose that’s closer considering some of the funky dishes I’ve made to look like random creatures, but when I food art, the above is what I picture.
That dragon above? THAT is art. In all senses of the word, the artist has created something magnificent. I’d be thrilled if I could even do a fraction of that.
No really, I’d be quite content just managing to cut a watermelon in half without creating a huge mess….
And this dude? He managed that with TWELVE watermelons and two pineapples…. and somehow created scales on each and every one of them without getting bored or distracted by kids to the point of saying “oh, nevermind, a 3-watermelon dragon is probably enough anyway.” Impressive.
Oh yes they did. At first, I just thought it was a clever way of making chocolate milk. It’s definitely a great way to keep the milk cold all the way to the bottom instead of making it halfway through a glass and realizing it’s room temperature.
Instead, though, this isn’t just chocolate. This particular variety has dark chocolate and instant coffee with vanilla milk for a sweet treat instead of plain ol’ chocolate milk. It was also mentioned to play around with other ingredients like pepper for a kick of spice. Yum.
- 200ml milk
- 50ml water
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sugar
- 1 tablespoon instant coffee (optional)
- 70g dark chocolate (66%)
Milk with Vanilla
- 600ml milk
- 60g sugar
- 1 vanilla pod
Full instructions for making each are at The Mixer. If Google doesn’t automatically translate it for you, there’s an option on the right-hand side to put it in English.