After overindulging on Haagen Dazs in my formative years and then on Ben & Jerry’s during my teenage years, I have come full circle, ready to sample some Haagen Dazs ice cream again, this time as a young adult.
I’ve never seen this particular flavour before, but research tells me it has always existed. Strange. Anyway, it’s basically a lot of (decent quality) vanilla ice cream with (dark) chocolate chunks and bits of cookie dough.
It seems an unusual flavour for the more “refined” brand, and they may have shown a little too much restraint here. The cookie dough pieces are less sweet and I prefer them to Ben & Jerry’s, but I just needed more. If you’re going for a cookie dough ice cream you may as well go all the way and stuff it with at least 30% cookie dough. Right?
You’ll probably know (if you didn’t, now you do) that I adore crunchy things. I was looking for a new loaf in Sainsbury’s when I came across their bakery’s Harvest Grain Loaf. This intrigued me, because I have absolutely no idea what that means. I gave it a tap and it sounded really crunchy so I decided to give it a go.
I would not eat this bread untoasted – it is extremely chewy. Toasted, however, it becomes completely crisp, which came as a nice surprise at first but gradually tired out my mouth and tastebuds.
What better way to mark my return than with a review of my very first hot cross buns? And what better way to begin this journey than with Britain’s best hot cross buns? I am neither Catholic nor English, which explains why I have yet to try this little delight in my twenty years on Earth.
Untoasted, they looked squished, plain and kind of cheap. Nevertheless, I did my research, and the most popular method of serving hot cross buns appeared to be slicing, toasting and buttering them.
Such beauty. The abundance of currants; the crackly, caramelised surfaces; the half-melted butter slowly oozing through fluffy crevices. This was a wonderful experience. Realistically, it’s like a richer, softer cinnamon raisin loaf, but I’m not complaining. At all.