blackberry sprinkle ice cream.

hubba hubba.

my gurlfriends & i were obsessed with this one flavor of ice cream at molly moon's in seattle a looong time ago now. like 8 (!!) years ago. we'd stand in that damn line wrapped around the corner on a hot summer's day to get it. it was called bumberberry and it was for the bumbershoot music festival. all i remember of it was there was blackberry involved and sprinkles!

and bbbbbboyyy was it durn good. i've been thinking about it for about 8 years and needed to take this matter into my own hands.

oh, the woes of special edition goods.

thanks molly moon's of yesteryears for the inspiration!!

this is a super straightforward small-batch recipe. you do need an ice cream maker to churn it, though. 

just need to combine all the ingredients in a bowl and pour them into the ice cream maker!  mash & simmer some fresh blackberries on the stove with a touch of sugar. 


best believe i gobbled up most of my props here. shooting ice cream is hard & stressful, haha. that clock is ticking with the melting factor.

i'm going to experiment with eggs & other thickening agents in ice cream recipes, but this one is super simple & egg-free. i recommend letting it sit out for about 10 minutes before trying to scoop it. 

but i mean... yurrrrrmmm. so refreshing. sprinkles just for lookzies. & crunchiez.

perfect kick off to summer! so so good on a sugar cone, too.

Blackberry Sprinkle Ice Cream

Makes about 5 cups

Active Time: 30 minutes // Total Time: 4-8 hours


  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/3 cup white sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 12 oz. fresh blackberries (about 1 1/2 cups of blackberry sauce)
  • 1 TB. coconut oil
  • 1 TB. brown sugar
  • 1/4 cup colored sprinkles (coat in a bit of powdered sugar)


Freeze the bowl of your ice cream maker for 24 hours before beginning.

Combine the whole milk, heavy cream, white sugar, vanilla and salt in a bowl or pyrex with a pour-spout and whisk.  Pour the liquids into the ice cream maker and turn on. Churn for 20 minutes.

While the ice cream is churning, heat a large pan on medium-low heat with a big tablespoon of coconut oil. Rinse the blackberries well and add them to the melted coconut oil. Mash with a potato masher or large fork. Sprinkle 1 tablespoon of brown or white sugar over the berries and a pinch of salt. Let the berries simmer for about 5-10 minutes to release the juices. 

After 20 minutes of churning, add the blackberry sauce to the ice cream maker. Churn for 10 more minutes. Coat the sprinkles in a little bit of powdered sugar. Add to the ice cream maker and churn for a couple more minutes, just until the sprinkles are incorporated. 

Transfer the ice cream to a parchment lined baking pan or glass container and freeze for at least 4-8 hours. Let the ice cream sit for about 10 minutes before scooping.




cold & crunchy hot sesame noodles.

with a soft boiled egg!

it's the first day of summmerrrrrrrrrrrrr. yayyyyeeeeeeeeeee!

even though it's mostly still cloudsville in seattle washington, it is officially summer and a cold & flavorful noodle salad always sounds SO refreshing in the summertime. 

i must say that i've never felt deeper regret for forgetting an ingredient............OF COURSE this recipe NEEDS SESAME SEEDS. ugh what a dummy i am.

the amount of guilt i feel over the lack of those dinky little seeds is just ridic. so please just imagine some happy little sesame seeds dancing throughout these noods.

there's SO much flavor here though...

i marinated or kinda quick-pickled & chilled the cucumber ribbons in vinegar, salt & pepp for a little bit. then tossed the noodles in various flavors and chilled those, too. and then made an additional spicy oil dressing to top it off. aaand probably the best soft boiled eggs i've ever made. those take some practice. i finally GET IT now. 

and the cold leftovers! probably even better tasting than when its freshly made. flavor jive time, ya know.

lots of versatility here, too. use whatever veggies you like. add shredded chicken or some beef! i definitely think the cold marinated cucumbers and snap peas are staples in here, though.

perfect for picnics, too, i'll say! 

Cold & Crunchy Hot Sesame Noodles with Soft Boiled Egg

Makes about 4 servings

Total Time: About 30-40 minutes



  • 1 large cucumber:  thinly sliced into ribbons (I recommend using a mandoline)
  • 1/3 cup white vinegar, 1/2 tsp. salt, 1/4 tsp. black pepper - marinate cucumber ribbons in a bowl & chill for about 15 minutes
  • 2 eggs:  soft-boiled for about 7 minutes and plunged into an ice bath
  • About 6 oz. of noodles (I used 2 servings of Lo Mein Egg Noodles): reserve a little noodle water before straining
  • 2 TB reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, 1 tsp. fish sauce - toss & chill.
  • Oil Dressing:  1 TB. minced red chile, 1 TB minced green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, a few dashes of fish sauce - stir in small bowl. 
  • Other Veggies: broccoli florets, snap peas, cilantro, etc!


Thinly slice the cucumber into ribbons using a mandoline. Marinate in a bowl with 1/3 cup white vinegar, 1/2 tsp. salt, & 1/4 tsp. black pepper; chill for 15 minutes. Drain the excess vinegars.

While the cucumbers are chilling, soft boil 2 eggs at a gentle rolling boil (like level 8/10) for about 7 - 7 1/2 minutes. Using a slotted spoon, remove from the boiling water and immediately plunge into a bowl of ice water for about 10 minutes. Gently crack & peel the eggshells off and set eggs aside. 

Also, while the eggs are in the boil, you can boil the noodles in another pot. I boiled the lo mein egg noodles for about 3 1/2 - 4 minutes. Reserve about 1/4 cup of the noodle water. Strain the noodles and run under cold water. 

Transfer the noodles to a large bowl. Toss with 2 TB of reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, and 1 tsp. fish sauce. Chill in the fridge while you prep your veggies and dressing.

Cut your broccoli crown into small florets. Snap the snap peas in half.  Slice a few green onions at a 45 degree angle, saving the green ends for the garnish, and further mincing the bottom end for the oil dressing. Mince a red chile til you have 1 tablespoon. 

Add the minced red chile, minced portion of green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, & a few dashes of fish sauce in a small bowl and stir. 

Remove the noodles and cucumbers from the fridge. Add cucumbers and all veggies to the bowl of noodles. Pour the oil dressing over the top and toss with tongs or forks. Slice the soft boiled eggs in half and nestle into the noodles. Garnish with the remaining green onion, cilantro, and SESAME SEEDS. Sesame seeds optional I guess...but come on, this needs sesame seeds.

ENJOY! happy cold noodle summertimes.



german chocolate cupcakes.

some things i just have to eat at least once a year.

my mother has always requested a german chocolate cake on her birthday, so when april comes and goes and i haven't eaten a piece of german chocolate cake...a german choco cake alarm goes off in my cravings control center.

i would have made a full-blown cake, but since it's generally just peter & i consuming all these baked goods, i decided cupcakes were a better way to go!

and the yearly craving was satisfied. 

i made both the cupcakes & frosting using coconut sugar instead of white sugar. and coconut oil instead of vegetable oil. because there is already coconut in the frosting and because i wanted to!

i'm a fan of adding extra chopped chocolate to baked chocolate desserts like brownies or cupcakes because it adds an extra bit of melty chocolate goodness once they're fresh out of the oven.

the chocolate cupcake part is rich in chocolatey flavor, yet light & airy. which is good since you'll be plopping a thick & heavy frosting right on top of that.

by the wayyy, pecans are expensiiiiive. insane. nuts, if you will.  i recommend buying just the amount you need from the bulk section.

these turned out to be sooooo delicious and moist and rich and delightful! i think the cupcake version is perfecto for german chocolate.

german chocolate cupcakes-quinnsplace_15.jpg

thanks mom, for that german choco craving! right on schedule.

German Chocolate Cupcakes

Makes 12 cupcakes

Total Time: 45 minutes


Chocolate Cupcakes

  • 3/4 cup coconut sugar (or granulated sugar)
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tsp. vanilla extract
  • 1/4 cup melted coconut oil
  • 1/3 cup boiling water
  • 2 oz. of a dark chocolate bar, chopped (I used Lindt 70% Dark Chocolate)

Coconut Pecan Frosting

  • 1/2 cup coconut sugar (or granulated sugar)
  • 1/2 cup evaporated milk
  • 4 TB. unsalted butter
  • 2 eggs, beaten
  • 1/2 cup unsweetened shredded coconut flakes
  • 1/2 cup sweetened shredded coconut flakes
  • 1/2 cup chopped pecans, plus a handful of extra for cupcake toppings
  • 1/2 tsp. vanilla extract
  • pinch of salt


Preheat oven to 350 degrees F.  In a large mixing bowl, combine all the dry ingredients for the cupcakes. In a smaller bowl, combine all of the wet ingredients for the cupcakes, except the hot water.  Add the wet ingredients to the dry ingredients and mix to combine. Pour the boiling water into the mixture and stir. Lastly, fold in the chopped dark chocolate.

Line a muffin tin with cupcake liners. Fill the cups about 2/3 full with cupcake batter. Place the muffin tin on top of a baking sheet to prevent burnt bottoms.

Bake for 18 minutes, testing the center of the cupcakes with a toothpick to see if it comes clean.

While the cupcakes are baking, prepare the frosting.  In a sauce pan, combine the coconut sugar, evaporated milk, butter, and beaten eggs on medium-high heat. Whisk continuously until it begins to bubble. Once bubbling and thickened, remove from heat and add the chopped pecans, shredded coconuts, vanilla & salt. Mix well and let cool completely.

Remove cupcakes from oven. Once slightly cooled, transfer the cupcakes to a wire rack to cool all the way through. When both the cupcakes and frosting are completely cooled, frost the cupcakes using a piping bag, freezer bag with corner cut off, or just a spoon. Since this is a chunky frosting, you can use whichever method. I then use the back of the spoon to pack the frosting onto the cupcake. Spray the spoon with a little cooking spray if the frosting is sticking.

Top the cupcakes with a little pinch of sweetened coconut flakes and a pecan, if desired!


Chocolate Cupcake recipe slightly adapted from Molly Yeh!