photo friday: i scream, you scream, we all scream because i forgot the food coloring!

20 Jan
20170115_203029

Don’t worry, you guys. Aunt DeeDee brought a red velvet bundt, so we did get our food coloring fix. Dog nose not included. 

One of my New Year’s Goals for this year—besides creating world peace, finding sustainable alternative fuel solutions, and saving the spotted horned-tooth owl—is to make one new ice cream flavor per month.* January’s flavor was red velvet with a cream cheese swirl, which I served up last week when Baby McSwedolish’s Aunts Mimi and DeeDee came over for dinner.

Dinner was a smashing success, of course (when is it not? Let’s just call a spade a spade), as was my contribution to dessert, le red velvet ice cream. (Aunt DeeDee rightly saw fit to inundate us with a half dozen mini bundt cakes, which were amazing, and which I may or may not have polished off for breakfast over the course of the following three mornings.) (No judging.) (I said stop judging! It’s really no different than eating a donut!)

Because I am amazing with ice cream time management, I made the base for the ice cream the night before, and as I was pulling together the ingredients came to the stunning realization that I didn’t actually have the red to make said velvet ice cream…red.

I could have batted my eyes and asked Swede to run to Mariano’s to pick up a bottle of red food coloring. I could have made blue or yellow or green velvet ice cream, because those were food colorings that I do have on hand. But blue velvet ice cream sounds like something I should make when there is some sort of Elvis-associated holiday looming, yellow velvet ice cream doesn’t sound appetizing at all, and green velvet, well, huh. That actually could be interesting. Will have to give it a go another time.

Anyway, my point is that red velvet ice cream with a cream cheese swirl tastes just the same and just as good without the red food coloring. It tastes like lightly chocolate-d ice cream with a cream cheese swirl, which is exactly what it is. If ever you were wondering about where red velvet got it’s flavor, it’s not from the coloring. Why the coloring was ever added in, I don’t know, I’m not a food historian.

I’m just a food eat-orian.

*I welcome suggestions on what to make in the coming months.

 

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