I don’t know anyone whose life has not been affected by cancer in some way. For that reason alone I am pleased to take part in Foodbuzz’s most recent posting challenge. Everyday Foodbuzz chooses 9 posts to feature as the ‘Top 9’. July 19th’s top 9 will be around a banana split theme. For every featured publisher that takes part by blogging about and picturing a Banana Split, Foodbuzz will donate $50 to ovarian cancer research, sponsored by Electrolux and Kelly Ripa. So here is my San Francisco Banana Split. I used Mitchell’s ice cream, of course. The three flavors that I chose were Chocolate, Buko (young coconut) and Ube (purple yam). The toppings are home made brown sugar- ginger syrup, hot fudge and coconut cream. The cherries are from a Bing cherry compote that I made a month ago and the whipped cream is fresh.
Messy but delicious!
For more information and to donate check out http://www.kelly-confidential.com/foodbuzz.
Tags: Banana Split, Cook, Electrolux, Foodbuzz, Ice cream, Kelly Ripa, Ube
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I don’t know anyone whose life has not been affected by cancer in some way. For that reason alone I am pleased to take part in Foodbuzz’s most recent posting challenge. Everyday Foodbuzz chooses 9 posts to feature as the ‘Top 9’. July 19th’s top 9 will be around a banana split theme. For every featured publisher that takes part by blogging about and picturing a Banana Split, Foodbuzz will donate $50 to ovarian cancer research, sponsored by Electrolux and Kelly Ripa. So here is my San Francisco Banana Split. I used Mitchell’s ice cream, of course. The three flavors that I chose were Chocolate, Buko (young coconut) and Ube (purple yam). The toppings are home made brown sugar- ginger syrup, hot fudge and coconut cream. The cherries are from a Bing cherry compote that I made a month ago and the whipped cream is fresh.
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How imaginative with the Ube flavor. And what a wonderful cause. It’s true. I don’t know anyone, either, who doesn’t know someone who has NOT been affected by cancer. Sigh.
Comment by Carolyn Jung — July 21, 2010 @ 4:08 pm