We wanted to follow up our Ice Cream of Mushroom Soup with something that would appear to a broader range of palates. We drew some inspiration from our friends’ popsicles and achieved success with this delightful recipe that could only have been invented in America.
Everyone loves a good PB&J, but we thought it was time to add some variety to this old standby by inventing a new high-protein spread.
Have you ever had a food you love betray you when the manufacturer changed the recipe? Have you ever had an attempt to satisfy a craving turn your mouth into an uncanny valley of flavor?
The writers of Unwholesome Foods grew up with Samoas as one of the most popular Girl Scout Cookies around. When we moved to Boston, we were distrubed to find Caramel Delights. Had rebranding killed our childhood friend forever?
In time we realized that Samoas were still out there. We’d just moved from regions supplied by Little Brownie Bakers to a region supplied by ABC Bakers. Then we had another revelation. New Hampshire is supplied by Little Brownie Bakers, and it’s less than an hour drive away! It was the perfect chance to find out if Samoas are really better than Caramel Delights, or if our love for them came only from nostalgia.
Beth merrily drove off to New Hampshire, only to return disappointed after the cashiers at the grocery store she visited told her the Cookie Locator website had told her the wrong date for the sale at that store. Cookie month was almost over, and the chance at chocolate-coated cookie happiness was fading away. Then a coworker from New Hampshire saved the day, and Cookie Science could begin.
While we at Unwholesome Foods have been too busy lately to post much, other people out in the world are still doing their part. Yet somehow, we never expected that Whole Foods was on our side. Continue reading
The ancient Eggyptian rabbits placed great emphasis on the afterlent and the journey of inner cocoa discovery that takes place once the bunny has succumbed to Easter. Continue reading
Nearly a year and a half after the first Eggstravaganza, we decided it was time for another.
Cheryl made swedish meatballs, served in egg halves. They were amazing, although Meatball+Egg wasn’t particularly more exciting than just Meatball. Continue reading
Not wanting to be outdone by the cubecake, Beth made Alex a cake shaped like a Kit Kat Clock.
Our friend Peter came up with this idea: it’s bleu cheese ice cream, cayenne pepper sauce hot fudge and chicken-flavored whipped cream sprinkled with chopped celery!
It’s cold and flu season again! Today we topped our cough syrup ice cream with chicken-flavored whipped cream, Nyquil and a cough drop!
Here at Unwholesome Foods, we’re not just about making people queasy. We actually spend a lot of time cooking things you might actually want to eat. But even our more wholesome concoctions can get a little unusual.
Last year for Beth’s 27th birthday, Alex made her an ice cream cake. The cake was a 3x3x3 cube made from 9 blocks each of toasted almond ice cream, chocolate peanut butter ice cream, and Vietnamese coffee ice cream (recipes from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments). It turns out those flavors all melt at different rates, so if you decide to make such a thing, serve it right after you take it out of the freezer.
Also, there were rainbow-dinosaur mini-cakes.