| Everyone in my family loves the frozen chocolate pie we often make (at least, everyone who loves chocolate); but almost right away we started looking for a way to make a similar lemon pie. When my sister and I started making frozen yogurt, we hit on something interesting — mixing Cool Whip into soft frozen yogurt made for a surprisingly creamy, almost ice-cream-like mixture. With that and the thought of lemonade concentrate in mind, I set out to make this icebox pie. 🙂 |  |
| We celebrated my friend Ginny’s birthday this last week. 🙂 When I asked her what sort of food she wanted for it, she thought for a minute, then said she wanted a cake that combined her three favorite flavors — dark chocolate, coffee, and cherries. What was more, she wanted to make a marble cake. |  |
| These breadsticks are best straight out of the oven, of course, but they’re also good up to a day old, especially if you pop them in the microwave for a second first. The mozzarella gives them a great texture, and the parmesan gives them a lively flavor that means eight of these barely last ten minutes. Plus, unlike my previous breadstick recipes, these breadsticks are soft and chewy, but don’t require a mold or even a stand mixer to make — both definite plusses. |  |
| Sometimes my motivation for devising a recipe is as simple as someone staring mournfully at a price tag in a store. 🙂 My mother really wanted cinnamon raisin bread, but she did not want to play $8 for one measly little loaf made mostly out of brown rice flour off the shelf. So I grabbed the principles behind my garlic cheese bread and set to work, and a couple trials later I had this recipe. |  |
| Well, when I made this bread I’d actually set out to try something completely different — but, as it turned out, my mozzarella had gone bad, and nobody wants that, so I changed course and improvised wildly with some cheddar. 🙂 The result was some surprisingly delicious cheese bread. |  |
| I’ve previously mentioned how much we loved going to Red Lobster back in the days of yore, and how only a stomach rendered truly bottomless by the undetected appetite increase of celiac disease let me eat as much of their biscuits and appetizers as I wanted before hitting the huge and delicious entrees. Even my father, who avowedly flees from the taste, smell, or three-day-old wilderness trail of garlic, occasionally tucked into their famous cheddar bay biscuits. |  |
| I love ice cream cones. A lot. My favorite part is always the very last bite, when you pop the bottom tip of the cone into your mouth and crunch into it, and just the right amount of ice cream oozes out. I spent a summer in college working at a Coldstone Creamery, mostly in the early afternoon, so I made a lot of waffle cones every day, to the point of being dubbed “the waffle queen” by my coworkers. |  |
Today’s blog post will be a little different: Instead of doing just one recipe of my own, I want to share a few recipes from other blogs or sites that I use all the time and really love (sometimes with a little modification): graham crackers, German chocolate cake, and frozen chocolate pie.
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| Yes, 8-bit nerds all around, that is supposed to be the Magikoopa magic spell symbol thingy. 🙂 What can I say, my brother’s exploits defy expression through any medium but the ludo-arcane. Or at least, his birthday cake did. 😀 |  |
| This post is really about three things thrown together — one, how to make pasta dough with a food processor, two, how to make pasta that’s green or orange, and three, how to make bowtie noodles. The food processor is a neattrick, and my future retort on all occasions when my dad wants to know why I watch cooking shows whenever I’m at his house — you never know when you’ll learn something useful! |  |
