Few weeks ago, The Big Gay Ice Cream truck had their big season end party over at the East Village. They were accompanied by NYC Cravings and Cupcake Stop. After work I went down to check all the trucks out. As I was walking over to Destination Bar, where the ice cream truck had parked in front of, I had this incredible idea. What if I combined a cupcake from Cupcake Stop with ice cream from the Big Gay Ice Cream? And top it off with something savory from Cravings?!

I had my heart set on getting the salty pimp from Doug and Bryan but then I realized that they had to turn the ice cream upside down and dip it into the chocolate. Didn’t think it would’ve been possible to do that if the ice cream was inside a cup. So……I ended up getting a triple chocolate cupcake and got the gobbler sundae over it! Bryan was super nice about it. The line for Cravings was super long so I didn’t bother lining up but they were serving onion pancake, they could’ve worked with the gobbler triple chocolate.

What can I say? It was crazily good.

You can check out some more photos of that night here!

- The Big Gay Ice Cream Truck on Twitter
- Cupcake Stop on Twitter
- NYC Cravings on Twitter

As a FoodBuzz Featured Publisher, we are sometimes offered free products to try and to blog about. You may recall that I was not at all impressed with the first batch of free stuff we got, the Quaker True Delights granola bars. So I wasn’t sure what to expect of the chocolates we received from Recchiuti, a San Francisco based chocolatier. To my surprise the chocolates were truly amazing.

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left: chocolate chihuahua, right: booster (photo by donny)

We recently got an email from someone over at Martine’s Chocolates, wanting to let us know about one of their products. We get a few emails like this, but somehow they knew exactly what to send — a photo of a chocolate chihuahua! I don’t know how it tastes, but it sure is cute.

What’s your favorite type of bread to make French toast with? I heart challah bread, it’s so eggy already. It’s hard to go back to using regular sliced bread after having challah bread.
I wanted to use the last bar of semi-sweet chocolate that I have still and I was craving for French toast (well I always crave for French toast). So the day before I bought a loaf of challah bread and cream.

Recipe:
Challah bread
Semi-sweet chocolate
1 egg
Some cream
Some ground cinnamon
Butter

Slice two pieces of challah bread and put the chocolate in between. Get a big enough bowl or plate, mix the egg and cream and cinnamon together, mix well! Heat a pan up and melt some butter in it. Put the whole sandwich into the egg mixture and let it absorb the mixter, both sides. Leave it in the bowl/plate for a bit depending how thick the slices of bread are. Put the whole sandwich in the pan and let it cook. I have the heat up around medium or little under medium. You want to get it golden brown on both sides but also melt the chocolate. Low heat wouldn’t brown the bread too quickly. When done, put it on a plate and cut it in half. Why? To see the wonderful melted chocolatey goodness of course.