Please Don’t Eat The Body Scrub!

Hi! I am SO SORRY that I have not been writing over the last couple of days, but I was on a small vacation. To express my remorse for leaving you all hanging, we are going to change it up today! No–we are not doing some fancy recipe! We’re not even doing food! Today’s post is about a wonderful body scrub that smells just like food!

It’s Naki Nagi! I have met the wonderful person who makes this scrub–totally by hand with all-natural ingredients!! I tried the pear scrub–it smelled like I was standing in the middle of a pear orchard!! Plus, it made my skin feel so fresh, smooth, and clean!

It’s made with sugar, grapeseed oil and other amazing ingredients, so it’s good for your skin too.

Why not get some by visiting the Naki Nagi Web Site at  I know you’ll love it as much as I do!! You’ll smell good enough to eat. (And pear is only one of the awesome scents available!)

(By the way–you all know how much I love cats. Rachel, the great entrepreneur who makes Naki Nagi, has two of them. I don’t think they use the scrub, but they are still the cutest cats ever! That’s not one of them below–they’re even cuter than that, believe it or not.)


Time For A Review

If you’re ever on the Upper West Side, you have to try a new shop called Chocolate Works! It’s at 641 Amsterdam Ave. You can call them at 212-799-3630 or visit them on the Web at

They have everything from homemade fudge to massive replicas of the Mona Lisa made from PURE CHOCOLATE. There’s a chocolate fountain where you can pay to dip a piece of fruit or marshmallow, a conveyor belt to watch, a counter for frozen yogurt and much, much more!

There’s a party room in the back, and THEY GIVE WORKSHOPS TOO. My friend  and I (see the picture above) took one on Mother’s Day and made a chocolate jewel box and chocolate jewels. It was so much fun! The workers are all so nice and our projects came out great.

I’m definitely going to go back! Everyone should give it a try! If you love chocolate (and who doesn’t) you can’t go wrong! (Also–anyone who knows me knows how much I love cats. Guess what I bought before we left–a big chocolate cat. It’s so cute I haven’t even eaten it yet!)

In the pictures below you can see the conveyer belt and there’s also one of me with the awesome store manager, Natalie.

We have a winner!

Thank you to everyone who left a comment or liked a post on Facebook! Our lucky winner is Albert!!!

He will be receiving a very cool (hey–that’s a pun!) Jelly Belly brand shaved ice maker and some cherry syrup so he can make his own snow cones! (You can also use real fruit juice for a healthy treat!)

Congratulations, Albert! Hope everyone keeps reading and entering! There will be other fun contests coming up!

Let’s Make Like A Banana And Split!

Now–for the moment you’ve all been waiting for–how to make a banana split that’s big enough to split!

Cut a banana in halk lengthwise. Put a half on either side of a long dish.

Scoop your ice cream between the banana halves: a scoop of vanilla, a scoop of chocolate and a scoop of strawberry.

Now for the toppings! The classic combo is hot fudge on the vanilla, marshmallow on the chocolate, and pineapple on the strawberry.

Use lots of whipped cream! Sprinkle on the jimmies or crushed nuts or both! A cherry on the top!

Dig in and enjoy!

Have sweet dreams over the weekend. I’ll be announcing the contest winner on Monday!

What’s Ice Cream Without a Topping?

Try this classic hot fudge!

  • 1 cup heavy whipping cream
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

Simmer cream in a saucepan until just warmed. Add chocolate chips and stir until smooth. Remove from heat and add the remaining ingredients. If there’s any left over, it can be reheated in the microwave on low power.

Tomorrow we’ll wrap up the week with instructions for assembling an amazing banana split–the king of all sundaes!

A Double Dip!

Because of technical difficulties, there was no post yesterday, but don’t worry. It’s still the Almost Summer Sundae Celebration!

Any comment on this post will be worth TWO entries in the drawing at the end of the week!

If you were paying attention, you remember that in my last post I mentioned Neopolitan–which is made of strawberry, chocolate and vanilla ice cream. You already know a great recipe for strawberry ice cream, so today, let’s cover the other two.

Simple Vanilla

2 cups of heavy cream

2 cups of light cream (You can make it all light cream if you’re worried about calories, but it won’t be as creamy and rich.)

3/4 cup of sugar

1 TBS vanilla extract. (You could also scrape out the inside of a real vanilla bean and use that, but I have found that many kids don’t like the black speckles. I myself prefer my vanilla ice cream without them.)

Whisk all ingredients together and chill for at least an hour. Pour into your machine and follow the manufacturer’s directions. Easy and delicious!


This One Is For the Chocoholics

4 cups of dairy (again–it’s your choice)

3/4 cup sugar

dash salt (trust me!)

3 egg yolks

6 oz. chocolate chips (milk or dark–your choice)

2 tsp. vanilla extract (you could also get a little fancy and use hazelnut extract instead)

In a saucepan, combine the dairy, sugar and salt. Cook over low heat until the mixture is warm and the sugar dissolves.

Beat up the egg yolks in a bowl. Here’s the tricky part. Measure out a cup of your warm dairy/sugar mixture and whisk that in gently. Then, return the egg mixture to the pan. (That’s because this is a custard-based recipe.) Cook over low heat for about 5 minutes untuil it thickens a bit. Don’t let it boil!!

Take it off the stove and stir in the chocolate chips until they’re melted and the mixture is smooth. Let it cool at room temperature and then stir in the extract. (Make sure there are no lumps–if there are, strain them out.)

Chill in the refigerator and then use your ice cream maker (same as with the strawberry and vanilla.)

Hey–with all these flavors you could make a banana split! Let’s talk about toppings another time!

I scream! You scream! We all scream for ice cream!

Hello and welcome to the first day of the Almost Summer Sundae Celebration! Yes, we know that’s a lot of “S”s, so we are kicking off with an ice cream that starts with an s! Can you guess what it is? I’ll give you a hint. What’s a classic ice cream, part of a carton of Neopolitan, and my personal favorite ice cream? You guessed it!!! Strawberry!! I love this flavor and I think you will too!

Don’t forget to leave a comment for a chance at this week’s great prize!

6 cups fresh strawberries (about 3 pints)

1 1/2 cup sugar

4 cups dairy (I like to use 2 cups of heavy cream and 2 cups of light cream, but you decide how rich you want it)

2 tsp. vanilla extract

Clean the berries and put them in a bowl. Crush them into a chunky puree with your hands, a potato masher, or stick blender. Stir in 3/4 cup sugar and let it sit one hour.

Add the dairy, the rest of the sugar, and the vanilla. Stir. Chill until cold.

Pour the mixture into the canister of your ice cream maker and follow the manufacturer’s directions. (With my Cuisinart, I just press a button and let it run for about 30 minutes. It couldn’t be easier!

This is so much better than anything you’ll find in the supermarket’s freezer case!

Get Ready For The Almost-Summer Sundae Celebration


Starting next Monday, I’ll be doing a full week of awesome recipes for homemade ice cream and sundae toppings. It’s the  Almost-Summer Sundae Celebration! And it wouldn’t be a celebration without a great, new contest, so any day next week, simply leave a comment and you’ll be entered for a chance to win a super mystery prize! (You can probably guess that it’ll be sundae related!!)

I use a Cuisinart ice cream maker that I got on for under $50. The nice thing about it is that you can keep the canister insert in your freezer at all times, so you’re ready to make ice cream or frozen yogurt at a moment’s notice, with no messy salt or ice!

So–what’s your favorite kind of sundae? Mine’s hot fudge!

Random stuff!!!


Hello and welcome to another post of eveinthekitchen! I haven’t been writing lately because I’ve been busy making Passover preparations and other things like that. WELL, I’M BACK!!!! Since we don’t have many food-centered holidays coming up, let’s just talk about random stuff. Hope you guys ( or girls ) are hungry!

Here’s one that I like from “Cooking with Humor” by Robin Copper Benzle . . .

14-Carat Casserole

14 CARROTS (Ha ha. Get it?)

3 TBS. butter

1 tsp. salt

1/4 tsp. pepper

1 tsp. nutmeg

small onion, finely chopped

small red bell pepper, finely chopped

2 cups grated chedder cheese

1/2 cup ground almonds

Preheat oven to 350 degrees. Clean carrots. Cut into chunks and place in saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes. Drain and return to pan. Add butter, salt, pepper, and nutmeg. With electric mixer or wand blender, beat until smooth.

Tranfer the mixture to a greased casserole dish. Top with the onion and peppers. Cover with cheese and sprinkle with almonds. Bake uncovered for about 25 minutes.


We Have A Winner!




The name chosen from the random drawing is MINDY!!!

Thanks for liking us on Facebook!  Rember that even if you didn’t win, you guys are still awsome! Thanks for the compliments and stuff! We especially love when you tell us what you think! Because if you give us your ideas for blog posts or recipes, they might end up here on this very blog!

MINDY–Your awesome prize is a REALLY cute bird-shaped pie vent (put it in your pies before baking, to keep the filling from bubbling over) AND a wonderful pie mold! Just put your favorite pie crust and pie filling (sweet or savory) into the mold, then deep fry or bake it to make a yummy personal pie! Enjoy!!

And stay tuned for more great recipes and contests!