Thursday, September 18, 2014

Ichabod's Buttermilk Doughnut Holes

Welcome back! 

I know it's been a minute since my last post and I am sorry, dear readers, for being so neglectful. But I think today's recipe may well put me on the path to forgiveness!  

Let me preface this post by telling you that I am a Sleepyhead. What is a Sleepyhead, you ask? No, I am not referring to some form of Narcolepsy, but I am completely, utterly obsessed with the Fox series Sleepy Hollow. It's a modern adaptation of Irving Washington's classic tale about a headless horseman and the town he terrorizes. Ichabod Crane, played by the charming and handsome Tom Mison, is brilliant and sardonic as he battles his way through the modern era with "Leftenant" Abbie Mills at his side. I'm not going to babble on for too long, so just take my word and watch it if you haven't seen it. 

The following recipe was inspired by the episode from season one called Blood Moon. Ichabod experiences doughnut holes for the first time and falls in love...and is then promptly disgusted by the 10% levy (tax).  I used buttermilk for a more dense and satisfying doughnut hole along with a dash of cinnamon and nutmeg for a little extra flavor.

So, here you go, my fellow Sleepyheads....and future Sleepyheads! Enjoy! And don't forget to serve them up in a brown paper bag with a cup of coffee on the side!


For the Doughnut Holes

5 Cups Vegetable Oil for Frying
2 Cups All-Purpose Flour
3 Tablespoons Sugar
4 1/2 teaspoons baking powder
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon salt
1 Cup Buttermilk
2 Eggs
1/4 Cup Unsalted Sweet Cream Butter (melted)

For the Glaze

1 3/4 Cups Powdered Sugar
5 Tablespoons Whole Milk
2 teaspoons Vanilla (or Almond) Extract


1) Whisk together all the ingredients for the glaze and set aside. If you're feeling sassy, soften up some cream cheese and throw it in for funsies (be sure to compensate with a little extra milk). It didn't occur to me until after I made this batch that it would have really been delicious.

2) Mix together well all dry ingredients for the doughnuts and in a separate bowl, whisk the buttermilk and the eggs until completely smooth (no obvious whites or yolk floating around).

 I know, guys...lots of whisking...we'll get to the fun stuff soon, I promise. In the mean time, let's take a moment to appreciate Tom dreamy...

Ahem...where was I? Oh, yeah! Doughnut holes!

3) Combine the buttermilk/egg mixture with the dry ingredients and work until a soft dough forms using a silicone spatula or a wooden spoon. You'll end up with something that looks like this:

4) Add melted butter to the dough and work together well until you have a nice, soft, sticky dough like this:

 5) Pre-heat oil in a deep pan to 350º. If you don't fry very often, use a thermometer to keep track of the rising temperature. Hot oil is nothing to mess around with. For the pan, my favorite thing to use is a Lodge Cast Iron Chicken Fryer. Lodge makes amazing cast iron skillets. They last forever and I use them for everything. Being from the Texas, we fry everything in cast iron...that's how my grandma did it and that's how I do it. 

6) Using your hands, form the dough into small balls no larger than 2 inches or so. Remember, as soon as the dough hits the hot oil, the baking powder will kick in and those suckers will get bigger. At this point, the dough is not very firm. And that's okay! Form the balls as you cook them. If you do them all at once and set a bunch of them aside, they will turn into blobby messes. So form about 5 balls at a time, pop them in the oil, let them cook, remove and repeat.

** Be sure to use a metal spoon to transfer your doughnut holes to the oil! DO NOT use your fingers because you WILL burn yourself! Safety first, kids!

7)  Fry each batch for about 5 minutes, flipping the ball over in the oil halfway through to cook both sides. As I said above, work in small batches, usually no more than 5 to avoid overcrowding the oil. Remove when the doughnut holes are golden brown and set aside on a paper towel to drain the oil. Move to a wire rack, drizzle with the glaze and serve em up warm for that season 2 Sleepy Hollow premiere!

So, there you have of my favorite new recipes and one I will be making in the years to come. Enjoy the season premiere! I know I'll be watching!

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Sunday, February 23, 2014

Movie Review: Knights of Badassdom

Welcome Back, Apprentices! I'm going to be honest with you right out of the gate, guys…this is not a "good" movie. You will not finish this movie having your mind blown by its awesomeness but, if you can appreciate the cheesiness, you will walk away with a satisfied chuckle. Unlike other films I deemed not-very-good and raged over the two hours of my life I will never get back, I don't regret spending time with this goofy little gem.

Knights of Badassdom is about a group of LARPers whom, while out for a weekend battle, accidentally summon a succubus demon from Hell with a book of spells purchased from "the internets."  It is up to the LARPers to destroy the demon and save mankind…or, at least save the other LARPers from being slaughtered like sheep with only their foam swords to protect them. The cast is truly stellar with Ryan Kwanten (True Blood), Steve Zahn (Reality Bites, Treme), Summer Glau (Firefly, Serenity), Danny Pudi (Community) and with Peter Dinklage (Game of Thrones) pulling double duty acting and as the executive producer.

The writing is not fabulous…there are some truly cringe-worthy moments centering mostly around Kwanten's character, Joe, the slacker lead singer of a Doom Metal band who gets dumped by his high school sweetheart. So, just let me warn you now, you will fight the urge to turn the movie off and walk away whenever Joe starts to sing. It happens twice…so just hang in there!

The characters are pretty underdeveloped and read like the first episode of an internet web series. In fact, this film probably would have been an awesome web series if the script was broken up and fleshed out a little more. But as a film, it falls flat in some areas. Right now you're probably wondering why I even liked it and I honestly don't have a solid answer for you except to say that the cast kept me engaged. Peter Dinklage was, as always, a joy to watch. As a mushroom-eating knight wielding a +3 mace made by his mother (and yes, I spent far too long wondering how his mother constructed the mace), Dinklage manages to steal almost every scene. The man can do comedy and drama like nobody's business and we, as a society, are better for having him entertain us. Steve Zahn is hilarious as an "accidental millionaire" hiding from reality as a level 27 Wizard. He is so oblivious to reality and consumed with his imaginary world that he, ironically, can't face the fact that he actually summoned a demon. Ryan Kwanten and Summer Glau have their moments. In one particular "fight" scene, I had a faint glimmer of River Tam's epic battle in Serenity when she took on a roomful of Reavers on her own. But in this film, the lack of stunt choreography only served as a reminder that the memory was all in my head. Glau's physicality was underused and the scene poorly shot in what could have been a fantastic film highlight. But remember, these are LARPers, not actual "big damn heroes."

The real stand-out performance for me was Jimmy Simpson who plays Ronny, the Gamemaster. He is introduced as the foil, the long-time rival of Joe going back to their days together playing Dungeons & Dragons. Upon first impression, you think you are just going to hate this guy…he's the master of his LARPing domain (likely the only domain he has ever and will ever master) with his minions trailing after him as he barks orders in hilariously butchered Olde English. But every moment with him onscreen is pure gold. He plays the part with the perfect balance of conceit and comedy. Had he tipped the scales too far in either direction, the character would have been ruined and I'm fairly certain the character WOULD have been ruined in the hands of any other actor. Simpson found the charm of the character as deeply invested in the game and truly appreciating the imagination and creativity behind it. Ronny's sincerity gives him a lovable quality that, again, could have been buried in smarminess had another actor been in the role.

Clearly filmed on a budget, this movie contains precious little CG. And I think we're all better off for it because…honestly, it's not very well-done. Most of the gore happens offscreen with copious amounts of fake blood being thrown around (a la the original Evil Dead) and a final "boss fight" with a wonderfully terrible, floppy latex monster rampaging through the LARP battlefield. I won't ruin the sheer, campy awesomeness of the monster by posting a picture here. I want you to experience it yourselves.

I've read other reviews of this film that speak of genuine disappointment that something so wonderfully nerd-centric went so wrong. But I think you can appreciate movies for different reasons. This movie kept me entertained and that's what matters. Besides, how could I NOT watch it as a huge fan of Firefly, True Blood, Game of Thrones and Community? Overall, I enjoyed Knights of Badassdom and I'll likely watch it again with friends, food and many, many cocktails.


+ 10 Awesome Cast
+ 5 Wonderfully Cheesy F/X
+1 Just For Trying
-2 Terrible "Doom" Music & Awkward Singing
-7 Character Development/Writing

Stay tuned! Tomorrow I'll be posting my recipe for delicious buttermilk cinnamon rolls! Be sure to like us on Facebook and Follow us on Twitter for the latest 8-Bit Cook news!

Tuesday, February 4, 2014

Short Hair & Social Media

Welcome back, Apprentices! Today, we're taking a break from the kitchen to discuss something that has been swirling about the nerdosphere of late, short hair. Specifically, the great social experiment that occurs when a woman cuts off her long, luxurious locks. It's a topic near and dear to my heart because in May of last year, I shaved my head for charity. Yep. With a razor. It was GONE. Check out the picture below…see that? GONE! Shaved away by that lovely bearded and tattooed man!

Having short hair is an adjustment. It is. And when I made the decision to shave it off, I was met with mixed reactions from friends and family. More than once, I was asked, "So, what kind of wig do you plan to get?" I was taken aback by that reaction. I was shocked that some friends and family thought having a bald head would be something to be ashamed of…to be covered. Because how could I dare to go out in public with a shaved head? Other reactions ranged from praise and admiration to disbelief. Many of my girlfriends responded, "I could never do that." And I always wondered…why not? It's JUST hair. It grows back. But then, I realized, there is so much wrapped up in a woman's hair. Other's perceptions of our femininity and sexuality is frequently directly associated with the length of our hair. Even our health is associated with our hair length. One day, I went to the grocery store and the woman at the check stand gave me a pitiful look and leaned in close, "How's your treatment going, honey?" I blinked, not sure how to respond. I quickly recovered and smiled, "I'm not sick." She turned about three shades of red.

The social implications run far and wide and exist among men and women. They are perpetuated by a media-obsessed culture with one, set idea of what feminine beauty should be: young, skinny and long, flowing hair.

Recently, there was an online article published by some guy going by the name Tuthmosis entitled "Girls With Short Hair Are Damaged." The website that published the article is dedicated to the lowest common denominator of men. And it is not a website any male friend of mine would frequent since I prefer to keep the company of men who are…you know…intelligent. I can't bring myself to actually link to the site because, frankly, that's what the administrators want…more attention. The article proclaimed that women are delusional and damaged if they think they are, in any way, attractive with short hair and that others are just lying if they say women are attractive with short hair. He goes on to say that women with short hair are deranged, demented and that we must be making some sort of political statement if we cut off our hair. But, in the end, for that "writer," it boils down to sexuality because surely, all women with short hair, are lesbians. The "writer" freely touts his opinion as universal fact and goes on to detail how one day, a woman with short hair came to his place and texted with one hand and performed a sexual act on him with the other…way to underscore your credibility as a writer there, Sparky. You just proved my point for me. Your argument is now invalid. Pictured below, Tuthmosis in his natural habitat.

Felicia Day, founder of the Geek & Sundry YouTube network and Nerd Queen to us all, recently cut her hair into a gorgeous short and chic messy do. Because she is in the spotlight, the trolls came out to play on YouTube (as they tend to do), leaving stupid, infuriating comments like, “Love your videos, will be back when you grow your hair out.” How does the length of her hair effect the content of her videos or her network? Answer: It doesn't. Comments like those reflect the narrow, pathetic views of an individual incapable of seeing the bigger picture. He succumbs to the Photoshopped version of beauty that is most likely plastered to his bedroom walls and in the magazines stashed under his bed. And in the process, he loses out on some fantastic original content and possibly, as Felicia points out herself in a response on Tumblr, missing out on a real-life woman/girl.

A few online trolls even went so far as to post "before and after" photos of Felicia to prove their point. The best part of this little trollful attack, is that the before picture ISN'T EVEN HER! Read her hilarious and always classy response on her Tumblr page.

So, what is it about short-haired women that society finds so mind-boggling? Why does the length of our hair define us as women? By cutting off our hair, are we making a bolder, political statement that we will not center our existence around a patriarchal society any longer? Are we actively telling men their opinion no longer matters to us? Are we making some sort of sexual declaration of lesbianism? We can ask ourselves these questions and get hundreds of different answers.

Here are mine:

When I shaved my head, I felt free. It was a liberating, cathartic experience that made me feel happy and new. It's a feeling that I hope all women can experience at some point in their lives. And I love having short hair! Partly because it suits me and partly because my hair is naturally thin and curly. Living in the desert, this is a horrible combination since the dry air dries out my hair and makes it a frizzy, brittle mess. My hair looks healthy for the first time in 5 years.  Do I struggle with my femininity? Occasionally. But not because of the short hair. I struggled with long hair, too. Unfortunately, I was not born with that innate ability to accessorize or style my hair with any Vogue-like sensibilities. I have to try…really try to feel pretty. Not because I'm not pretty but because it is a constant journey to search out my own beauty. For women, beauty is a great social and personal experiment. We play with different looks, haircuts, clothes, jewelry and types of makeup until we find the combination that suits us best. We fight a daily battle against society's expectations and the media's unrealistic, unrelenting barrage of Photoshopped, "ideal" beauty. Sometimes we come out victorious... sometimes we're able to look past all the crap and see ourselves for who we really are: gorgeous, unique creatures with infinite gifts to offer the world.

Be sure to like us on Facebook and follow us on Twitter for all the latest 8-Bit Cook news! Be sure to check back next week when we'll be making buttermilk cinnamon rolls with cream cheese frosting!

Monday, February 3, 2014

Baked Andouille Corn Pups

Welcome back, Apprentices!  Today,  we're making baked andouille corn pups for a slightly healthier and spicy, cajun twist on the classic fried corn dog! The good news is, with this recipe, you don't miss out on that delicious, crisp cornbread outer shell but you cut WAY back on the grease! Keep in mind, you can substitute andouille sausage with regular hotdogs, turkey dogs or veggie dogs if you choose! I like andouille sausage because it is spicy, flavorful and delicious! So get ready to add a new staple to your family dinners and check off one more thing you can stop buying in the frozen food aisle! If you like this recipe, please take the time to like us on Facebook and follow on Twitter for all the latest 8-Bit Cook news!


1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour (extra for kneading)
1 teaspoon salt
1/4 teaspoon baking soda
8 andouille sausages, halved
1 large egg, beaten (optional for browning)
Brown Mustard (or the sauce of your choice)

Heat the milk until it's warm to the touch. Usually, a good 30 seconds in the microwave on high will do the trick. You want to be able to stick your finger in and hold it there without being uncomfortable (about 100º - 110ºF). Just make sure your finger is clean first because otherwise…gross. Transfer the milk to a large mixing bowl and sprinkle the yeast on top of the milk. This will activate the yeast and make your dough rise. Let the yeast and milk set for about 5 - 10 minutes or until the yeast is foamy.

In a separate bowl, combine flour, salt and baking soda and set aside. Stirring together the flour salt and baking soda in a separate bowl helps to combine these ingredients more thoroughly and makes for a more even dough.

Add the olive oil, cornmeal & brown sugar to the milk/yeast mixture and mix together well with a wooden spoon or silicone spatula.

Gradually add flour mixture, stirring well, until it forms a sticky dough.

Dust with more flour and using your hands, knead until it forms a smooth dough. Lightly oil a clean bowl and transfer the dough to the oiled bowl.

Cover and let rise in a warm place until the dough has doubled in size.

Pre-heat your oven to 450º and lightly grease a baking sheet.

Divide dough into 16 equal pieces and roll into balls. Place on a lightly floured surface. Slice andouille sausages in half.

Roll balls of dough into ropes.

Wrap the ropes of dough around the andouille sausage, making sure to slightly overlap each turn.

Place on a lightly greased baking sheet and brush with beaten egg.

Bake for 12-15 minutes or until golden brown and serve with your favorite dipping sauce!

I hope you enjoy this recipe! Be brave and experiment with the dough! If using regular hotdogs or veggie dogs, add chopped jalapeño, minced onion or 1/4 cup shredded cheddar cheese to the dough during the kneading process. Remember, cooking is FUN! Don't be afraid to try out new things…what's the worst that could happen?


+10 Mixing
+ 5 Baking

Sunday, January 5, 2014

Meat is ….huh? A Reality Check For Morrissey

Welcome back, Apprentices! Today, we're going to take a little time out of the kitchen to discuss the importance of tolerance and education in today's world. I know, I totally just sounded like an elementary school teacher there, didn't I? Well, that's because SOMEONE has not been a very kind or tolerant fellow lately. So please forgive the editorial, Dear Readers, but for the sake of culinary peace and harmony, it needs to be said.

In a recent online Q&A, singer/songwriter Morrissey went on a crazy-town rant comparing eating meat to rape and pedophilia. Now, clearly the celebrity bubble surrounding Morrissey isn't frequently popped with reality or he wouldn't be so cavalier with his opinions. Comparing the intent behind committing rape or molesting a child to eating a piece of fried chicken shows a detachment from basic human compassion that is just frightening. I'm sure the many victims of these crimes truly appreciate having their life-altering trauma reduced to eating a plate of bacon and eggs for breakfast.

I get it, he's a vegetarian. And that's nice. I respect his life decisions. The problem is that Morrissey doesn't give others the same courtesy. Rather than working to raise awareness about vegetarianism in a peaceful, educational way, Morrissey chooses to fling about judgement and over-the-top condemnations. Sure, he's done the occasional ad for PETA and he even cancelled a tour to Canada to protest their policies on seal hunting, but what has he really done to raise awareness about vegetarianism for the average family?  Oh, wait…that's right…he can't be bothered. Morrissey just walks away if he's ever introduced to someone who "eats beings." One has to wonder if the air has gotten too thin from where he's perched on his high horse. I eat meat. I like it. Does that make me a horrible person? Obviously, I could never deign to be in the same room as someone so clearly superior to my pitiful self as the Great Morrissey but am I really in the same category as rapists, murderers and pedophiles? My vegan and vegetarian friends still, somehow, tolerate my presence. But they also  happen to be logical, normal, sweet human beings.

Celebrities have a unique opportunity to reach out and help humanity. They have the spotlight, the money and the audience who will listen to their causes and occasionally answer the call to action. But I can't help but feel that Morrissey is squandering an opportunity to really make a difference for vegetarianism. If he feels so passionate about the subject, he needs to speak about it in a way that will affect change, not perpetuate anger and ignorance. But perhaps I ask too much from a man who titled his albums "Meat is Murder" and "Viva Hate."

To Morrissey, I would suggest he visit for more information on rape and abuse. And if you or someone you love has been assaulted, please seek help.

If you're curious about some delicious vegan food, check out Mad Beet and Vegan Shibby by my friends Gia and Gem…both promoting veganism in a positive way! Well done ladies! I love you both!

Stay tuned for a new quest and be sure to like us on Facebook and follow us on Twitter for all the latest 8-Bit Cook news!

Sunday, December 22, 2013

Bonus Holiday Quest: Easy Cinnamon Pecans

Welcome back, Apprentices! My sincerest apologies for my absence. Life tends to throw the unexpected at you and sometimes it hits you square in the face. But all is well, my friends! I've started a new job working for that company that makes that game-box-thingie and I have never been happier! My work schedule is finally settling down and I can spend more time with you lovely folks! So, let's get to it!

It's the holidays! 'Tis the season to flood into shopping malls en masse to buy your loved ones more useless crap to clutter up shelves and rooms already filled with useless crap! "But...but...who DOESN'T need more useless crap?" you ask. I know...I know...we ALL need more useless crap in our lives. But why not try something new this year?

Every holiday season, I make cinnamon pecans and give them as gifts to my nearest and dearest. I like giving treats rather than just buying stuff as gifts because I find that my friends really do appreciate it more. They appreciate the time I take to prepare them and the love I put into each and every batch. It may sound cheesy, but there you have it; I cook for the people I love to show them how I feel. And my friends look forward to these nuts every year. They're sweet with just a hint of spiciness from the cinnamon and they are like crack. Try not to start eating them because you will not be able to stop. You can put them on ice cream, salads or just sit on your couch and shove them in your face during a "Being Human" marathon on Netflix. <----- Yep...that happened.


3 Cups Pecan Halves
1 Cup Sugar
1/4 Cup Evaporated Milk
1 tsp. Vanilla Extract
1/2 tsp Cinnamon


Large Saucepan
Wooden Spoon or Heat-Resistent Silicon Spatula
Parchment or Wax Paper
Cookie Sheet

LINE a cookie sheet with parchment or wax paper and set aside.

COMBINE evaporated milk, sugar, vanilla extract and cinnamon in saucepan over medium heat. Stir ingredients until sugar is melted.

ADD the pecans to the pan and continue to stir with a wooden spoon or heat-resistent silicone spatula until the pecans are well coated and there is minimal liquid left in the bottom of the pan (about 2 minutes).

REMOVE from heat and spread on parchment or wax paper lined cookie sheet to let cool. When pecans have cooled completely store in air-tight container or put them in pretty bags and tie with pretty ribbon to give as lovely little gifts!

I hope you enjoy this recipe! Have a wonderful holiday season and I'll be back soon with some delicious baked Andouille Corn Pups!


+10 Kitchen Savvy for Holiday Cooking!

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Friday, June 14, 2013

True Blood - Dessert! Ambrosia Ice Cream & Vanilla Pizzelles

Welcome back, Truebies! This is part 3 of 3 posts to celebrate the return of our favorite bunch of Vamps, Weres, Telepaths, Fairies & misguided sexual deviants from the deep, deep South, True Blood! We've made a delicious basket of deep fried amazing-ness as a main course, a boozy concoction to get you pleasantly drunk while watching Billith and his mutant fangs reign down awkward, religious terror on the poor minions of Bon Temps - and now, we have dessert!

Ambrosia Ice Cream with Pecan Pralines & Vanilla Pizzelles

Ambrosia is a salad commonly served in the South. It consists of cherries, oranges, pineapple, coconut and various creamy bases all mixed up with miniature marshmallows. It reminds me of old Southern ladies in giant, floppy hats and floral print dresses and hot summer days. And it's the dish people bring to pot-lucks when they don't feel like putting in a whole lot of effort. You know that guy. You might have been that guy. The following dessert requires just a little more effort but it's still fairly easy to achieve. So, let's get started!

Pecan Pralines

2 Cups Pecan Pieces
1/4 Cup Packed Brown Sugar
1/4 tsp Vanilla Extract
4 Tablespoons Heavy Cream

Pre-Heat Oven to 350º

Line a baking sheet with parchment paper.

Combine all ingredients in a bowl and mix well. Using a spatula, evenly spread the pecan mixture on the parchment paper in a single layer (no piles).

Bake for 10 minutes, remove from oven and stir. Bake for another 10 minutes (for a total of 20 minutes) or until the coating is dry.

Let cool and store in an air-tight container. You'll only need 1 cup for the ice cream but you can eat these delicious pralines plain, add them to cereal or sprinkle on your pancakes and waffles. Delicious!!

Basic Vanilla Pizzelles

3 Eggs
3/4 Cup Sugar
1/2 Cup Melted Butter
1 Tablespoon Vanilla Extract
1 3/4 Cup Flour
2 TSP Baking Powder

Pre-Heat Pizzelle Press to Medium Setting

In a large bowl, beat together the eggs and sugar until thick. I recommend using an electric hand mixer to make life a little easier. Stir in the melted butter and vanilla.

In a separate bowl, sift together the flour and baking powder. Using a spatula, gradually blend the flour in with the egg/sugar mixture until a smooth, thick batter forms.

Spoon batter into Pizzelle press and cook for 25-45 seconds or until you achieve the desired shade of golden-brown goodness!

Ambrosia Ice Cream

2 Cups Heavy Cream
2 Cups Whole Milk
1 Tablespoon Vanilla Extract
1/4 TSP salt
1 Cup Sugar

1/4 Cup Coconut
1/4 Cup Chopped Mandarin Oranges (canned)
1/4 Cup Drained Crushed Pineapple (canned)
1/4 Cup Chopped Maraschino Cherries
1 Cup Pecan Pralines

In a large bowl, whisk together heavy cream and sugar until foamy. Whisk in whole milk, vanilla & salt. Cover and refrigerate for 2 hours. After 2 hours, remove from refrigerator and whisk until smooth.

Prepare ice cream according to your ice cream maker's instructions. When ice cream is at soft-serve stage (after about an hour), add fruit, pralines and coconut and mix until evenly distributed.

Serve with Pizzelles, drizzle with cherry juice and garnish with fresh mint and maraschino cherries.

*TIP I used canned fruit in this ice cream because most ice cream compressors will freeze fresh fruit to the point where eating it can nearly break teeth. Canned fruit is usually packed in a sugary syrup that protects the fruit from over-freezing and makes for a pleasant ice cream experience!

And that's the menu! I hope you enjoy these dishes as much as I did! Be sure to follow us on Twitter and like us on Facebook for all the latest 8-Bit Cook news!