This past Thursday one of my friends and I took a gelato making class here in New York City.  The class was offered by Mia Chef Gelateria, and they hold it on a daily basis.  This 6-student class takes place in the basement of the cafe, with a very relaxed and friendly atmosphere.  Included in the cost of the class is take-home gelato; we made four flavors and every student got to take home a pint of each flavor.

Along with the fun hands-on instruction, we did actually learn a little.  For example, the difference between ice cream and gelato is that gelato has less air in the mixture, making it more dense and flavorful.  Also, since gelato is made with more milk land less cream (the opposite of ice cream), it’s healthier than ice cream.  Therefore, in my head logic concludes that it is fine to have an extra scoop or two.  Right?

The flavors we made were Cookies & Cream, Tequila & Fig (a twist on Rum Raisin), Snickers, and Ferrero Rocher.  All were delicious, though my personal favorite was Snickers.

I would recommend any local New Yorkers with a sweet tooth consider taking a class here.  Or, just stop by for some very tasty (and unique) flavors.

Here are two pictures from the gelato class.

In my own kitchen, this week I made Peanut Butter Cup Blondies.  Like the Snickers gelato (both combining peanut butter and chocolate) almost everybody in the universe except my own mother will appreciate this combination.  The recipe is easy, and healthy(-ish) because I pulled it from Cooking Light.  Enjoy!

Peanut Butter Cup Blondies
source: Cooking Light

1 ¼ c all-purpose flour
1 c sugar
½ t baking powder
1/3 c creamy peanut butter
¼ c butter, melted and slightly cooled
2 T milk
1 t vanilla extract
2 large eggs, slightly beaten
¼ c semi-sweet chocolate chips
4 large peanut butter cups (or 12 minis), coarsely chopped

• Preheat oven to 350.  Spray 9-inch baking pan with cooking spray.
• Sift (or whisk) together flour, sugar, baking powder and salt.  Set aside.
• In a separate bowl, combine peanut butter, melted butter, milk, vanilla, and eggs.
• Add peanut butter mixture to flour mixture, stirring to combine.  Stir in chocolate chips.
• Scrape batter into prepared baking pan.  Arrange chopped peanut butter cups over the batter.
• Bake for 20 minutes or until toothpick comes out with moist crumbs.  Cool on wire rack.  Serve and enjoy.

serves: 20
calories: 153