| Onion rings are another one of those foods I never really tried as a kid, and was always wary of in college, for no particular reason other than not trying them as a kid. Turns out, though, onion rings are pretty easy to make, and super delicious. 🙂 I’ve yet to make a batch of these that weren’t devoured with gusto in minutes. |  |
| It turns out the internet can tell you a billion and one ways to make egg drop soup; everyone’s version is different, and in that sense there’s nothing special about mine. 🙂 When adjusting the contents and flavors of this recipe, I was shooting for something that covered both “tasty hot broth-y soup with ginger in it” and “good working substitute for chicken noodle soup for sick people.” |  |
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!
| These cookies were one of the first things Jocelyn and I made together after I was diagnosed with celiac back in college. The recipe’s hers, from time immemorial, though I can at least claim the non-chocolate version as my own. 🙂 |  |
I have more blackberry recipes for you, never fear, but I’m taking a break to post a crisp I made up earlier this week. We had these two overripe pears sitting on the counter. They were
obviously juicy and very sweet, but just too soft for good eating. So, I took those, a couple of apples left over after making the apple-blackberry pie that you’ll be hearing about later, and some of the cranberries from the freezer and created this crisp. Because Jennifer is currently visiting us I couldn’t use flour (long story short, when we’re sharing kitchen space I avoid making anything that would throw gluten up into the air), so this is a GF crisp too :D. You can thank me later.
| When we got Chinese take-out as kids, we always made sure to order plenty of chicken fried rice. 🙂 Of course, nowadays I find I like it better without chicken, and we can’t get it as take-out anymore, but who says that should stop us from having some delicious fried rice from time to time? 🙂 |  |
I made this cheesecake as an experiment and took it to a family party entirely untested. I had to–there isn’t a good way to scale down cheesecake and Sean and I really shouldn’t eat an
entire cheesecake ourselves! Fortunately, it turned out REALLY well and got rave reviews all-around. Plus, this is gluten-free as well as sugar-free, and what more could you ask for? I can’t claim that it’s healthy, it is, in fact, pretty much as bad for you as any other cheesecake, but it sure is tasty!
| 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. 😀 |  |
| 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. |  |
We have vanilla ice cream left over from a party in our freezer right now. Problem is, the pie it was originally served with is long gone, and I find vanilla ice cream quite dull without
anything to dress it up :D. Unusually for me, chocolate syrup was what sounded good. However, I don’t actually like store-bought syrup much, and if I’m gonna make it, I may as well make it so Sean can have it!
