The Ultimate Ice Cream Sandwich Combos To Try This Summer


Few food combinations in this world ever reach the level of such partners-in-crime as peanut butter and jelly or hazelnuts and chocolate.

For those who are yet to add the ice cream sandwich to these ranks, prepare to be dazzled.

Below are ten ice cream sandwich pairings which will take each other to as-of-yet-untouched levels of cold, warm, and melty glory.

Chocolate fudge cookies + raspberry gelato


This has an excellent sour bite to it. The strong contrast in flavor between the cookie and gelato make for an awesome combo that is a major step-up in classiness from the standard chocolate chip and vanilla pairing. Try this combo if you want a pop of color on your plate and in your mouth.

Check out this Rachel Ray article for a ranking of gelato brands to assist this cookie sandwich adventure.


Chocolate chip cookies + praline pecan ice cream


Overall, this is a safe option if you want a simple gateway ice cream sandwich. The caramel strain in the ice cream spices it up beyond just vanilla though. The two provide a combo that isn’t overwhelming but will still please your tastebuds.


Chocolate chip cookies + chocolate ice cream


This is a solid pairing but does not provide a huge variety of flavors. As with the hazelnut combo above, don’t overstuff the cookies or the ice cream can overwhelm the stage. If you are a chocolate fanatic though, this will be sure to satiate your cravings.


Sugar cookies + banana split ice cream


You have to like banana split ice cream (basically all of the ingredients-cherries, walnuts, fudge-of a banana split blended into a single flavor) if you want to go down this route. The cookie definitely improves the ice cream though. This has a carnival appeal to it and a strong banana flavor.

Our friend Alton Brown has a sugar cookie recipe to kick start this combo.


Sugar cookies + strawberry cheesecake ice cream


We set our expectations a bit too high in trying this pair, but it was still good with its cakey flavor. If you are scooping the ice cream yourself, be sure to shoot for more strawberry bits to distinguish this enough from a simple vanilla and sugar cookie combo. Adding a garnish of strawberry sauce on the outside can also make this a crowd-pleaser.


Peanut butter cookies + chocolate chip ice cream


This works perfectly and provides the right balance of salty and sweet. The chocolate is subtle and complementary and does not threaten to overpower the joy of the peanut butter cookie.


Peanut butter cookies + chocolate  ice cream


Don’t expect a Reese’s flavor here, but prepare to be pleased. The chocolate definitely comes out more strongly in the pairing and the two tastes do compete a bit.

This provides a surprisingly different texture than expected though if the peanut butter ice cream you choose has peanut chunks. For all of these, we recommend warm cookies for maximum results.

Want to be fancy? Follow this Jamie Oliver recipe to make your own chocolate ice cream.


Oatmeal raisin cookies + blueberry creme pie ice cream


The blueberry dominates this couple, so you can only taste the raisins in the cookies. If you want to impress your compatriots with your sense of adventure though, this is the way to go. At its core, this is a souped up classic ice cream sandwich with some extra personality.


Oatmeal raisin cookies + “Supercow” ice cream


This is the safety fallback of the group. Supercow or “superman” is basically a vanilla ice cream with some added sugar. Putting it on the cookies provides a nice platform though and some showstopping color. Although not traditionally paired as ice cream sandwiches, these cookies are versatile and should not scare off the faint of heart.


As a final challenge to all who actually like white chocolate macadamia nut cookies: come up with your own cookie sandwich combinations and send them to us. We didn’t try these because, well, honestly we aren’t fans of these particular cookies.

This Article Written by Mollie Simon and Zoe Schneider of Spoon University


Church’s Chicken Is Giving Away FREE Honey-Butter Biscuits


Free biscuits? Sign us up.

In honor of National Biscuit Day, Church’s Chicken is offering free Honey-Butter Biscuits. All guests need to do is make any purchase and they’ll receive a sweet, free biscuit. The made-from-scratch biscuits are glazed with a special Church’s honey butter sauce.

Patrons can order them with Church’s famous chicken, or as a batch by themselves.

The giveaway deal with be available on Thursday May 14 for one day only. Customers can get their free biscuits at any participating Church’s Chicken locations.


5 Reasons Why Everyone is Suddenly Putting Butter In Their Coffee


There’s a new trend going around that may forever change the way you drink coffee. Instead of the usual cream and sugar, many people are now adding butter to their coffee.

To most people, putting butter in their coffee sounds skeptical if not borderline dangerous, but not all butters are bad for you. In this case, there is only one kind of butter you should put in your coffee: grass-fed butter. Kerrygold unsalted brand is probably the most common that you can find in stores. But why grass-fed butter?

Most cows are corn or soy fed. It’s cheap and filling, but cows aren’t actually meant to eat that- they can’t even digest it properly- and their milk produces the kinds of fats you don’t want in your body. Grass-fed cows on the other hand commonly produce the best milk and beef, and the butter made from those cows is just as good. Here are five reasons why you should be putting this kind of butter in your coffee (and just using it in general from now on):

1. Only grass-fed butter has the right fats that regulate cholesterol, not add to it. Grass-fed butter has the best ratio of omega-6 to omega-3 fatty acids (which reduces body fat) and is a good source of vitamin K, both of which according to a studies reduce the risk of heart disease.

2. It provides healthy fats for your brain and body to create cell walls (membranes) and hormones. The short-chain fatty acid Butyrate, once thought to be bad for you, has been linked to preventing neurodegenerative diseases,increased energy expenditure, and is also anti-inflammatory, further preventing heart disease.

3. Drinking it each morning puts your body in the routine to burn fat all day, helping you trim down overall. CLA (conjugated linoleic acid), found in grass-fed butter, has been shown to reduce body fat mass especially in overweight individuals.

4. “Bulletproof” coffee may give you energy as well as increase cognitive function that you can literally feel when it kicks in for about six hours- and without the crash. Mixed with more healthy fats from coconut oil, this amped up drink will help produce ketones, which are created when your body creates energy from fat rather than carbohydrates.

5. Two tablespoons of butter in your coffee is all you need to replace a breakfast meal altogether, making this a quick alternative for people on the go. Providing your body with essential fats and calories is a higher performance blend than a carbohydrate source like oatmeal.

When you blend it with coffee,  you get a pleasantly creamy drink that reportedly energizes your body. But why stop there? If you are going to put the best butter in your coffee, you should have the best of everything. According to bio-hacker and entrepreneur Dave Asprey, who is credited for popularizing this blend, the quality of your coffee beans can make a noticeable difference and adding MCT oil will absolutely boost your brain’s focus in the morning. If your coffee isn’t doing it for you anymore, this is one recipe you’ll want to try. Watch the video below to try it or check out Trainer Kim‘s great blog post on it:


Butter It’s Not!


PicThx That’s Nerdalicious


How to Make Oysters Rockefeller with Custom Bacon Butter and Doritos Paste


Because regular butter wasn’t epic enough, Harley of Epic Meal Time came up with a recipe for Oysters Rockefeller with Custom Bacon Bit Butter that would make any foodie weak in the knees. Combining the core ingredients of delicious (bacon, butter, cheese and salt), the Oysters Rockefeller shouldn’t be limited to special occasions only. Especially if it looks that good.

Check out Epic Meal Time’s tutorial below and a quick ‘how to’ for the recipe. In the mean time, we’ll be checking on our oysters…

Oysters Rockefeller with Custom Bacon Butter and Dorito Paste



  • 12 Oysters
  • 1 cup of Doritos
  • 5 cups of heavy cream (whipping)
  • 1 pack of bacon
  • 2 garlic cloves
  • 1 small onion
  • 1/2 cup of parmesan cheese
  • 2 cups of ice water


  • 1 hand blender or food processor
  • baking sheet
  • oyster shucker
  • frying pan
  • mixing bowl
  • plastic wrap
  • crushing apparatus
  • pestle and mortar

To Make It

Bacon Butter

  • Cut the bacon into bits and start frying them. Cook until crispy and save the grease (THIS IS CRUCIAL).
  • Put heavy cream in a mixing bowl and whisk with blender for 30 seconds. Throw bacon and grease inside bowl and whisk for 6 minutes. The cream should separate from the fat. Separate the liquid from the butter.
  • Add 1 cup of ice water to the cream and mix it with a spoon. Rinse the milky water from the butter and repeat until the ice water you add is clear.
  • Once the butter is harder and you can mold it, throw it onto a baking sheet. Wrap the butter into a cylinder and tighten the ends. Put it in your fridge for either a few hours or overnight if possible.


  • Use the shucker to carefully expose the meat. I can’t express how carefully this should be done. Set aside.
  • Crush your Doritos as fine as possible.
  • Sauté garlic and onions in a pan with 2 tablespoons of bacon butter until they’re translucent. Turn off heat.
  • Add the Doritos powder (should be fine) to the sauté. Should look like a paste.
  • Spoon a spoonful of the Doritos paste on each oyster.
  • Add a thin slice of bacon butter on top of the Doritos paste which is on top of the oysters. Sprinkle grated Parmesan cheese.
  • Throw a generous amount of kosher salt onto a baking pan and put the oysters on top. Bake in the oven at 450 degrees for 10 minutes.
  • Let cool for a bit, then eat.

H/T Epic Meal Time 


Americans Eating More Butter Than They Have in the Past 40 Years


There was a funny tumblr post I read recently that goes a little something like this:

“My doctor just told me to eat more Taco Bell. Well, actually he said ‘less McDonald’s,’ but I’m pretty sure I know what he meant.”

Healthy-eating loopholes make the world go-round, and according to the Los Angeles Times, it seems our fuddy-duddy little American heads have managed to logic out a “healthy” reason to eat more butter than we have in the past 40 years. Namely, because butter, unlike margarine, is “all natural.”

“Consumers are changing their perception of food and looking for healthier alternatives,” the executive director of the American Butter Institute Anuja Miner told the LAT, which reports that per-capita butter consumption rose to 5.6 pounds in 2012, up from 4.1 pounds in 1997.

Americans have come to understand that products like margarine tend to be higher in trans fats, which are known to raise bad cholesterol — as opposed to the saturated fats found in butter, which are said to be heart-healthy and raise good cholesterol. Thus, the national increase in creamy butter lovin’.

Check back in 40 years when someone inevitably runs the inverse of the story, because that’s just how the world works.



Here, let us ruin breakfast forever…

Picthx That’s Nerdalicious


Bakers Are Really Mad Scientists: The Chemistry Behind Cookies

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Have you ever really thought about the science behind your favorite chocolate chip cookies? Whether your baking from scratch or using those pre-made dough cubes baking is all about chemistry.

The video below was created by TEDed. It explains what exactly goes on in your cookie once you shut the oven door. From the start the entire baking process is a meticulous scientific process. As explained by the narrator, “when you slide the pan into the oven, you’re setting off a series of chemical reactions that transform one substance, dough, into another, cookies”. The science isn’t simply the dough baking off into a nice crispy cookie, it’s much more than that. Emulsions, caramelization, maillard reactions and linked structures all have to do with the spread, rise, color and flavor of your beloved chocolate chip cookie.

Science can also help manipulate the diameter and thickness of a cookie simply by tweaking certain components of the recipe. The temperature of your butter affects both the texture and diameter of your cookies. How fast the butter melts determines the speed of cookie spread aka the diameter of your cookie. Melted butter usually results in a wider, chewier cookie while chilled butter will yield a thicker, more cake-like cookie.

The video also discusses that age old cookie dough myth and whether or not Mom was right to keep us away from that raw cookie gold. Salmonella can live in freezing temperatures of 32 degrees F but they die off at 134 degrees F, keeping your cookies safe from tainted harm but it’s on you whether or not you want to tempt the cookie gods and snag a spoonful of dough.

It turns out we don’t need a kitchen timer to tell us when our cookies are ready, according to TEDed our nose “is a sensitive scientific instrument”, your cookies are ready when you smell that “nutty toasty aromas of the maillard reaction and caramelization”.

Who said science couldn’t be delicious?

H/T NPR + PicThx YouTube, Love This Pic