| Jocelyn’s post on banana pancakes got me thinking: Why in the world have I never made them myself? |  |
| Okay, okay. So you have to bake the crust. But you don’t have to bake the filling. 🙂 |  |
| The inspiration for this idea was making soft pretzels — could I make something else that soft, if I just boiled the dough briefly before baking it? I ended up with “bread-by-the-slice.” |  |
| I started this soup from a recipe my friend Ginny got from her grandmother that my sister Amanda loves to death. The basic soup recipe was fine — potatoes, milk, butter, cheese — but I wanted to make a more exact version with some more punch. |  |
| Here’s the first of the interesting ideas for mixing things up with mousse that Jocelyn and I had up in Seattle. 🙂 Our friend Tim tried this version, and told me he’d order this dessert multiple times from a restaurant. I’m pretty sure you don’t get higher praise than that. 😀 |  |
| There’s a lot of goodies in the world I never had any strong yearning for, back when I could eat whatever I liked, that were still good to have every once in a while. After all, you never really know what you have till it’s gone, right? Well, if you liked Oreos — or, as it were, chocolate cookie sandwiches with creamy filling — have them back. 😀 |  |
| Sometimes you find you have lots of half-and-half left over from some other project, and you ask yourself, “What should I do with this? Use it in tea? Make alfredo sauce? Or, most delicious-sounding of all, make some ice cream?” And if you’re me, let’s be honest, the answer is pretty often gonna be ice cream. 🙂 |  |
| This year Christmas desserts for the family feast fell to me, and I found myself digging up old recipes I hadn’t touched in ages. I didn’t have the time to take a shot at a GF graham cracker pie crust to make cheesecake in, but why not make cheesecake ice cream instead? |  |
Pasta. Some days it makes the world go round. But making it gluten-free can be a royal pain, too. There was a period of time where I was still so thrilled about being able to make tortellini that I made a batch from scratch every day for lunch, and kept offering spaghetti to anyone who asked. But boy oh boy I got tired of sweating as I kneaded the dough together, and sweating as I forced dough through that KitchenAid extruder attachment, and sweating as I ran dough through a roller over and over again to make sheets.
