Pina Ghoulada Ice Cream with Dark Chocolate Oatmeal Crumble and Redrum Glaze

I’ve made it – the FINAL ROUND OF DICED!  I am so excited to contribute my (hopefully) WINNING dessert entry – if you vote at The Ranting Chef on the poll on the right hand side!  Without further ado, let’s get cookin…

Dessert is not my strong suit.  I’m not a big fan unless its flourless chocolate cake, and when given pineapple, dark chocolate, and oatmeal as my required ingredients, I was admittedly a bit confused as to what to do.  I’m not a big pineapple fan either.  Then it came to me, as it usually does, over alcohol – I LOVE pina coladas.  There’s an idea – now how to make that into a dessert?  How about ICE CREAM!?  Well, crap, I don’t have an ice cream maker.  But that didn’t stop me.

With All Hallow’s Eve (my ABSOLUTE FAVORITE HOLIDAYYYY) right around the corner, childhood memories have been coming back – and with them, I remembered making ice cream in science class with rock salt, ice, and a few ziplocks.  Perfect!  And I’ll never pass up a chance to let Halloween shine.  I scream, you scream, we all scream…

for ice cream!

for ice cream!

Pina Ghoulada Ice Cream with Dark Chocolate Oatmeal Crumble and Redrum Glaze!
serves 2

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“California” Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard

Here we are – the entree round of the Diced! competition!  Thank you to all my followers, friends and family who helped get me through into the next round 🙂  Now, without further ado, let’s kick things off! (To view on the competition’s main page and to vote pretty plleassseeee!!! click here)

This time around, the ingredients we were required to include in our entree were:

Large portabello mushrooms
Quinoa
Balsamic Vinegar
Zucchini

I was in quite a pickle reading these ingredients (har har).  How to make a dish that was cohesive AND delicious – especially when I had never seen let alone cooked with quinoa?  Then it hit me – labor day was right around the corner.  We HAVE to celebrate the last official day of summer, right?  Well… in Florida every day is summer, but you get the picture.  What better way to revel in the summer sun than with a grill, some burgers, and some beers?  And so, this farewell to summertime recipe was born – and I’m so glad it was, because I think it has revolutionized how I will make burgers from now on.

California Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard!

labor day!

“California” Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard!
serves 6-8

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Pear & Goat Cheese Puffs With Sliced Almonds & Roasted Bell Pepper/Balsamic Glaze

Dear lovely followers,

I’m participating in a cooking competition called Diced! on http://www.rantingchef.com.  Please please please check out my entry below, peruse the competition’s entries on The Ranting Chef and VOTE FOR ME in the poll on the right hand side of the page so I can cook up a delicious entree in the next round!  Make sure to share and show support for this great competition!

Merci and much love ❤

-Echo

I am a HUGE Chopped fan.  Huge.  I watch it almost every day to get myself in the mood for dinner.  I’ve even had dreams about competing – in which, ironically, the most stressful part was picking the correct dish to plate.  Not that I’m a perfectionist or anything.

I love thinking of what I would do given whatever ingredients present themselves in the baskets, and watching how the competitors can work so quickly to achieve such wonderful results.  Because of this, I obviously JUMPED at the chance to apply to compete in an incredible competition for food bloggers called Diced! on Pat’s blog, Rantings of an Amateur Chef.  Given a list of ingredients that must each be showcased, we have to create a dish that is beautiful, original… and most of all, yummy!

So what did I decide to do when given puff pastry, roasted red peppers, sliced almonds and pears for the appetizer round?

minitarts galore!

puffs galore!

Pear & Goat Cheese Puffs With Sliced Almonds & Bell Pepper/Balsamic Glaze!
serves 4

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