Abigail and I went berry picking a couple of days ago (there’s a WONDERFUL huge patch of brambles edging the play fields across from our house–this means the baby can play prickle-free while I pick. YES!) and we have tons of berries now. So, I made cobbler. It’s delicious, and reminds one forcibly of sun-warm berries … but with added carbs, so it’s even more delicious.

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A while back I developed an intense longing not just for chocolate chip cookies, but for chocolate chip cookie dough ice cream.  (Which is quite possibly the longest dessert name there is where each word has its own individual meaning.)  And I knew if I could make the kind of cookie dough you keep in the freezer, I could bake cookies or put that dough in ice cream.  Or, as it turns out, both.  :-D
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I have finally gotten around to recreating chocolate chip cookies! All it really took was finding adequate chocolate; without that, there was no motivation, because bad chocolate equals bad cookie. I hear tell there are actual chocolate chips that are natural-sugar sweetened, but I haven’t found them yet. Fortunately, a chopped bar of chocolate works just fine. Frankly, I think having the inevitable little shavings of chocolate in there with the bigger pieces is really a nice effect. Extra melty-ness!

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It’s always a challenge to try to make a gluten-free version of something when you’ve never had it before, and don’t know what it’s supposed to taste like.  I’d never eaten or even seen or smelled a blondie myself.
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