#100DaysOfFoodBlogging, Recipes, Videos

Melted Ice Cream Banana Pancakes

Recipe: Melted Ice Cream Banana Pancakes

[This is post #018 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Did you know that milk and melted ice cream are interchangeable?

See video proof above.

Way too easy, right?

And aside from being easy, this might be dangerous. It opens up the possibility that you can now easily flavor pancakes with whatever you have in your freezer. Mint chocolate chip? Yup. Coffee. Sure. Butter pecan? Abso-freaking-lutely. Brown butter? Yes, please and thank-you.

We kept it simple with this recipe and stuck with an old favorite: Banana pancakes, but sweetened the batter with some Häagen-Dazs Vanilla ice cream. We also re-used some leftovers from previous recipes to garnish with candied almonds and grapefruit cinnamon syrup. It was a fantastic dinner. Yes, dinner. And soon to be a late afternoon snack…

melted ice cream banana pancakes | getinmymouf.com


  • 1 Cup Melted Vanilla Ice Cream
  • 1 Cup All-Purpose Flour
  • 1 XL Egg, beaten
  • 2 Tablespoons Vegetable Oil or Melted Butter
  • 2 Ripe Bananas, mashed
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • Candied Almonds (See recipe included with our Flourless Chocolate Waffle)
  • Grapefruit Cinnamon Syrup (See recipe here)

1.  Combine the flour, baking powder, and salt.

2.  In separate bowl, combined the egg, oil, bananas, and melted ice cream.

3.  Whisk in the wet ingredients into the dry, until just combined.

4.  Grease your pan or griddle with oil, butter, or non-stick spray. Over medium heat (about 300 degrees), use an ice cream scoop to pour the batter into a pan or griddle. Flip when the browned on the griddle-side (about 1-2 minutes). Cook for another 1-2 minutes and serve with candied almonds, butter (optional), and grapefruit cinnamon syrup.

Disclaimer:  This is not a sponsored post. No money or good were provided; we just like Häagen-Dazs, so it’s what we used.

#100DaysOfFoodBlogging, Recipes, Thought Nuggets

That time I tried to make pork belly ketchup…

Pork Belly Ketchup Fail | Getinmymouf.com

[This is post #017 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Since I (Evan) am normally the one writing and tweeting and facebooking, people forget how much of an impact Tina has on this blog. To demonstrate, let me tell about the results of a post I was going to do one night while she was away at a bachelorette party:

Pork Belly Ketchup

Sounds like a great topping for a burger, right? I sure thought so…

I didn’t have a clear plan and I’ve tried to forget about it, but from what I can recall there was some combination of these ingredients:

• Pork belly
• Beer
• Hot sauce
• Ketchup

And probably butter. I like to put butter in everything.

First let me start by saying that there are correct ways to cook pork belly. There are fairly easy ways, which when done property can produce brilliant results (See: Momofuku Pork Belly Recipe). I, however, did not choose one of these ways and still expected the pork belly to melt in my mouf.

Melt in my mouf, it did not.

I threw all of the ingredients in a saucepan on medium and thought, “This is going to be amazing!”

Amazing, it was not.

You would think the combination of beer, pork, ketchup, and hot sauce would go well together and likely taste fantastically manly.

Fantastically manly it was not.

What is was, was…well…a failure. In other words:

It tasted like the vomit of a frat boy at a man cave convention.

Although, it actually doesn’t look that bad:

Pork Belly Ketchup Fail | Getinmymouf.com

I mean if it were in focus… Good thing I took another picture:

Pork Belly Ketchup Fail | Getinmymouf.com

Better, but let’s lay it on a random piece of cloth…

Pork Belly Ketchup Fail | Getinmymouf.com

Meh. At least the cheese is almost in focus.

Fortunately the burger itself was good, so I scraped off the “ketchup” and my meal wasn’t totally lost. And then I ate instant ramen for the rest of the weekend.


#100DaysOfFoodBlogging, Recipes

Grapefruit Cinnamon Simple Syrup

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

[This is post #016 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

I’m a little upset that the world did not give me a heads up sooner on how awesome the combination of grapefruit and cinnamon is. Seriously, why didn’t anyone introduce me to this combination sooner? It’s not new. Apparently Don’s Mix is a classic grapefruit/cinnamon ingredient in many cocktails.

Maybe I should be making and drinking more cocktails. (I’m sure Andrew from Cook In / Dine Out would appreciate it.)

At some point I screwed up and skipped a few experiences here and there that might have led to this discovery earlier. Today, however, we reconcile that with a post that is birthed from two experiences, both solely spawned by having this blog.

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

Without this blog and being introduced to the food blog world, I never would have discovered The Blueberry Bison. Although on a hiatus currently, Johnny and Jessa have tons of creative recipes (see the 5 Rabbit Inspired Deconstructed Latin-Style Lobster Roll) that will make you want to chew through your computer monitor. Aside from the creatively complex recipes, there are also simple staples that are begging to be added to your regular rotation. Like what? I’m glad you asked!

How about some Organic Blueberry Mint Simple Syrup? A syrup that is simple to make, but will transform your drinks into something refreshingly complex. Turn boring ‘ol tea into Blueberry Mint Tea! Turn lemonade into Blueberry Mint Lemonade! Turn that labradoodle into a Blueberry Mint-Doodle!

Anyway, we’ve made the syrup a few times (especially in the summer) and it has become a go-to recipe in our house. There always seems to be an old unmarked San Pellegrino bottle in our fridge with a mysterious blue liquid.

Getting back to the grapefruit/cinnamon combination…

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

As with the The Blueberry Bison blog, we probably would have never eaten at True Food Kitchen (check out our video review here) if it weren’t for this blog. I mean, eventually we would have eaten there, but had it not been for our infatuation with Tastemade (which we learned about by having this blog), we wouldn’t have eaten there when we did.

(Man, what were we doing before Get in my Mouf?)

So, during our visit to True Food Kitchen, the seasonal soda was grapefruit cinnamon and my life was changed for the better. It seemed like an odd combination at first, but the second I took a sip… There was a grapefruit cinnamon dance party and all my tastebuds were invited.

And here’s where it all comes together…

When I got home after the meal, I couldn’t get that soda out of my mind.

I needed a fix.


So, I did what anyone with a blog would do: I made my own. Remembering the solid simple syrup foundation that was established by The Blueberry Bison’s Organic Blueberry Mint Simple Syrup, I swapped a few things out to create the Grapefruit Cinnamon Simple Syrup. A quick mix with some sparkling water and I got my soda fix.

Grapefruit Cinnamon Simple Syrup | getinmymouf.com

Thus, a big thanks must go out to True Food Kitchen for the inspiration and a triple-thanks to Johnny and Jessa for a formula that is ROCK SOLID.

Once you make the syrup, the possibilities are endless. Cocktails. Sodas. Cut with some maple syrup and pour on pancakes. Pour a little on ice cream. I’m sure you could even put it on your cereal, hamburgers, and french fries…

Grapefruit Cinnamon Simple Syrup | getinmymouf.com


Adapted from the The Blueberry Bison‘s awesome Organic Blueberry Mint Simple Syrup recipe.

  • 2 Whole Grapefruits
  • 3/4 teaspoon of Ground Cinnamon
  • ¾ cup White Sugar
  • ¾ cup Light Brown Sugar
  • Juice of half a Lime
  • 1 1/2 Cups Water

1.  Use a potato peeler to peel large pieces of the grapefruit skin. Toss into a medium sauce pan.

2.  Juice the grape fruit (don’t worry about seeds, we’ll strain it later) and add to the sauce pan. Add the remaining ingredients and bring to a boil. Simmer over medium heat for 30 minutes. Strain the syrup, but don’t throw away the grapefruit peels! They are delicious and can be saved for a snack and/or a garnish for drinks.

3.  After the syrup has cooled to near room temperature, store in the refrigerator. We like to use old glass sparkling water bottles to store the syrup in.


All you have to do is mix the Grapefruit Cinnamon Simple Syrup with sparking water and a squeeze of fresh grapefruit juice. I like a 1:1:1 ratio, but you should play around with the ratio to get your preferred balance of sweet and tart.

#100DaysOfFoodBlogging, Thought Nuggets

‘Mise en Place’ for Preventing Writer’s Block

'Mise en Place'

[This is post #015 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Last week’s post, The Recipe for Writer’s Block, covered (in my opinion) what writer’s block is and what causes it. Like the old G.I. Joe saying goes, “Knowing is half the battle.”

But what about the other half?

I think being aware of what causes writer’s block goes a long way, but there are also other small things that can be done to help prevent it before it strikes. So, much like a chef takes pride in their mise en place, which prepares them for the task/meal/night ahead, writers can also take steps to ensure their writing muse keeps on musing.

Here are five things I do that naturally prevent writer’s block:

1.  When an idea strikes, write it down IMMEDIATELY. 

Fortunately (or unfortunately) I work at a computer for my day job, so if an idea strikes during 9-5 I normally send myself a quick email with the idea and any other relevant bullet points. This serves a couple purposes. First, you eliminate the risk of losing the idea to other random thoughts (like which doughnut I’m going to buy from Astro Doughnuts). Second, by seeing it written down it has more life to it and creates more ownership on eventually following through. At lunch or at night I tend to log into our blog and start the idea as a draft post. It doesn’t necessarily have to be fully thought out, just enough that the idea is conveyed. Over time this helps prevent writer’s block, because every time I log into our blog, I see a list of draft posts waiting to be finished. I’d much rather have the issue of having too many ideas to choose from than too few. Just like doughnuts.

2.  Learn to write anywhere.

Although I haven’t done it recently, there was a period where I would write in my car during my lunch breaks. It actually worked quite well as a little writing bubble. No distractions from people. No wifi. No excuses. Most of my writing now is done at my desk at work during lunch, on the couch at home, or at the kitchen table. But I love to mix it up occasionally and work from coffee shops or restaurants. Writing is great because you can do it anywhere. However, in the early stages of writing, I think it’s easy to become fascinated with finding that “perfect” place to write. One with sweeping views of mountains and the ocean, a cup of tea, and 72 degree weather while birds serenade you like you’ve already won a Pulitzer. The problem is if you believe that you can only write under certain circumstances, then you will wait for those circumstances. And over time, this waiting ferments, but instead of turning into something delicious like kimchi, it turns into writer’s block.

3.  Surround yourself with other writers.

In much the same way that watching David Chang eat ramen on Mind of a Chef will make you crave ramen, by surrounding yourself with other writers you will crave writing. And if you truly crave it, writer’s block won’t be able to touch you. Twitter is a good source of finding other writers to connect with, but it doesn’t hurt to have closer friends that write as well. It doesn’t have to be the same type of writing, either. A novelist, screenwriter, and blogger might work in different ways, but the act of writing is the same. A cup of coffee and the question, “So, what are you writing these days?” can go a long way to creating a dialogue that fosters creativity. And at the very least you can guilt your friend into writing more surfing blog posts. Isn’t that right, MICHAEL?

 4.  Invest in a good laptop.

Okay, I’m not saying that you have to have the best computer money can buy to be a writer. And in no way am I insinuating that having a great laptop will make you a great writer. However, by having a laptop that you love, that’s fast, and doesn’t crash, you will look forward to writing more than if you’re running an IBM from ’92. Plus, if it has decent battery life, then you’ll have no problem carrying it around everywhere you go, which will facilitate #2. Would a chef prepare a great meal with dull knives?

5.  Coffee.

Writer’s block loves to take naps.

Everyone’s mise en place is different and what works for me, might not work for you. What’s useful is knowing what helps you prevent writer’s block. If anyone has any tips, share ’em in the comments so we can stop writer’s block together.