| 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. 🙂 |  |
We recently bought a large box of Pink Lady apples, and since they’re a lovely baking apple I’ve been running a bunch of experiments.
Here is the fruit of the first round–baked apples! We really like them, and if they aren’t that much like traditional baked apples, well, they’re still baked and they’re still a treat :-).
| 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? |  |
These gingerbread cookies are quite tasty, and very fun. Since sugar cookies are almost impossible to make without refined white sugar (I mean really, what’s the point? They’re called SUGAR cookies, for goodness sake–they have butter, enough flour to hold them together, and sugar. Oh, and vanilla if you’re feeling fancy, and maybe an egg. Maybe.), these are the go-to “I want to use cookie cutters!” cookies at our house.
When it comes to how the dough behaves, this pie crust is essentially the same as the original version, but it’s simpler and easier to make, and doesn’t have gluten substitute in it, which means no nasty bitter taste to cover up. You can also use a[amazon_link id="B00063ULLE" target="_blank" container="" container_class="" ]food processor[/amazon_link] to make the dough, which I’ll go through here.
| Happy Thanksgiving, everyone. This week we have a guest post from my friend Ginny, who has a super-tasty orange bread to share. |  |
I love pumpkin bread, and if I made a loaf that Sean couldn’t have I’d almost certainly eat the whole thing by myself in just a couple of days. Since this is a really bad idea (:D) I figured
I’d best reinvent it.
This post is actually just an alternative version of the Apple Walnut muffins I posted some time ago. Yeah, there are a few ingredient changes, but the basic procedure is the same.
Two people have made this ice cream and it was great both times! That being said, I realize strawberries are out of season, so you may not make this for a while. It’s worth using fresh
strawberries at least for the cup that you mix in near the end. Ones that have already been frozen just aren’t good for that. You could make the syrup out of frozen ones, though. That shouldn’t matter a bit. One way or the other, I hope you enjoy it!
Around here, apple season and blackberry season overlap, and I couldn’t help but think “I wonder if apple and blackberry pie would be any good? Well, we tried it and can conclusively say yes, yes it is!
