Where Can I Find Blue Bell Mardi Gras King Cake Ice Cream in Kenner La

Potato skins are a natural topping for any kind of potato soup. [Addie Broyles/American-Statesman]

Blue Bell now promoting Mardi Gras-inspired king cake ice cream

Blue Bell's seasonal flavors have been spot-on previously 12 months. Final summer season, we completely loved the important thing lime mango tart ice cream, and final fall, I went gaga for the Christmas cookie taste, which my mother was so intrigued to strive that she paid $7.50 for the final half gallon of it at her small grocery retailer in my little Missouri hometown.

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Most of us are nonetheless placing away our vacation decorations, however Blue Bell has introduced its newest limited-release taste: Mardi Gras King Cake.

Mardi Gras continues to be two months away, however the taste can be hitting shops this week. Blue Bell says this taste was initially accessible in Louisiana and Alabama, however this 12 months, it determined to increase distribution to all markets the place Blue Bell is bought.

It is a cinnamon cake-flavored ice cream with pastry items and a inexperienced cream cheese swirl, topped off with sweet sprinkles, and I attempted it in my weekly Fb livestream final week. It was simply as candy because the Christmas cookie ice cream, due to that thick stream of inexperienced icing that runs by means of each flavors. The cinnamon ice cream speckled with sprinkles was a delight, particularly the bites that included little bits of the pastry cake. When you just like the icing on cake, you will like this dessert. When you do not, skip it.

— Addie Broyles

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It's formally Lady Scout cookie season, and there's a brand new taste this 12 months

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Sorry to anybody whose New 12 months's decision is to eat fewer sweets, as a result of probably the most great time of the 12 months is right here. That's proper, it's Lady Scout cookie season.

To make it even more durable to say no to cute youngsters in inexperienced sashes slinging cookies outdoors of grocery shops, the Lady Scouts are rolling out a brand new taste this 12 months: Caramel Chocolate Chip. The brand new taste is made with caramel, sea salt and semi-sweet chocolate chips, and the cookies are gluten-free.

In even higher information, conventional favorites aren't going anyplace, so you'll be able to refill on all of your favorites. The total lineup consists of S'mores, Skinny Mints, Caramel deLites/Samoas, Peanut Butter Patties/Tagalongs, Shortbread/Trefoils, Do-si-dos/Peanut Butter Sandwich, Lemonades, Savannah Smiles, Thanks-A-Lot and Toffee-tastic.

Undecided the place to purchase your cookies? Try the cookie finder on the Lady Scouts web site.

— Katey Psencik

Do not throw these potato skins away! Make crispy potato pores and skin chips as a substitute

Hotter climate is within the forecast, but it surely's been a chilly, moist and gloomy first week of January. Which implies you are in all probability craving soup.

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I have been making every kind of soups for the reason that first trace of fall arrived in October, and my favourite new trick to this point has been making further crispy potato skins to crumble as a topping for potato-based soups and stews. This discovery is not precisely as revolutionary as, say, determining that the water from soaked chickpeas can be utilized as a thickener to exchange eggs, however I'm of the opinion that each culinary discovery is value celebrating, regardless of how seemingly small or insignificant.

Potato skins, particularly on russets, are so stuffed with taste and diet that I virtually at all times depart them on, particularly on baked potatoes, so I can savor their tough texture and earthy taste. Twice-baked potatoes capitalize on the hearty construction {that a} baked potato pores and skin can add to a dish, however what should you remoted the skins all by themselves? That was the concept a couple of weeks in the past once I got down to make a creamy, easy baked potato soup that did not comprise any skins within the soup itself.

After smothering the russet potatoes in olive oil and salt and baking them at 425 levels till I might poke them simply with a fork, I scooped out the fleshy insides and added them to a inventory pot with sauteed onions, garlic, butter and hen inventory. As I continued to prepare dinner the soup, I turned my consideration to the scooped-out potato skins sitting on the baking sheet.

I rubbed a bit of extra olive oil on them, added one other sprinkle of salt and put them again within the oven for an additional 10 minutes till they have been even crispier. To interrupt the skins into massive, flaky items that would go on the soup, I used kitchen scissors to maintain the potato skins from flying everywhere in the range and put them in a bowl alongside the opposite toppings: shredded cheese, scallions and bitter cream.

As my household gathered to benefit from the cozy meal collectively, everybody went straight for the potato skins, which have been virtually like potato pores and skin chips at this level.

You can take this potato pores and skin chip thought and apply it to every kind of dishes and potatoes. When you're peeling potatoes for a dish, you can toss them in olive oil and salt and bake by themselves. Candy potato chips are even hardier than russet potatoes and would make a superb topping for a casserole or macaroni and cheese. You can even use crispy potato skins on a salad, very like tortilla strips or croutons.

Talking of potatoes, the nationwide Potato Expo commerce present is coming to Austin this week, bringing 1,800 of us within the potato trade to downtown Austin. I will be livestreaming from the expo round midday on Wednesday on the Austin360 Fb web page with Phil Lempert, aka the Grocery store Guru, and we'll speak about my favourite carb and yours and the newest developments he is monitoring within the grocery trade at the moment.

— Addie Broyles