Piña Colada Sundae

I’ve been on a bit of a piña colada kick lately. I give full credit to this Coconut Layer Cake, which I’ve now made twice – once in layer cake form, and once as mini cupcakes. If you haven’t made that yet – go. Now. Make it. Preferably in cupcake form, because it creates bites of coconut heaven. Oh yes. But I digress. You see, for this recipe, you need to buy canned sweetened cream of coconut… the very stuff that you mix with a bit of pineapple juice and a bit of rum to create the perfect summer drink. So, logically, when I went to make the second batch in cupcake form, I got a few extra cans of the stuff plus some pineapple juice. I’ve already treated myself to a few and I’m full of regret that I haven’t been making these at least weekly for the last 8 years. Oh my so good.

Adam and I wanted to make some ice cream for a simple BBQ dinner we were hosting. We’d had some leftover cream in the fridge that needed to be used (why did we buy such a big thing again?), and in brainstorming new/fun flavours to make I decided to look into the possibility of a piña colada ice cream. Heaven, right?

Hungarian Goulash

We’ve had our amazing Le Creuset Dutch Oven for over a month now, and this is only the second time we’ve used it. It seems buying a big piece of cookware that generally requires long period of heat in the spring… maybe not the best plan. We had a nasty heat wave in May, and the idea of leaving our stovetop cooking for over an hour just sounded awful. This past weekend brought a nice break from the heat, and we were spending quite the lazy weekend at home following Friday night’s Relay For Life, so it seemed like the perfect chance to try out a recipe Adam’s wanted to try for awhile: Hungarian Goulash.

I should preface this by saying we went with the Joy of Cooking version for this first attempt, rather than his Hungarian grandmother’s recipe. We will definitely be trying her recipe next time and will let you know how they compare. This one was a slightly simpler recipe in that it has fewer ingredients – and didn’t have any tomato base as hers does. That said, it turned out great. The gravy was awesome, and serving it over some simply cooked potatoes was the perfect way to soak up all of that awesome flavour.

Full recipe: