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.
This delicious Thai dish can be made with many different proteins (indeed, on restaurant menus you’ll usually have the choice of chicken, beef, or tofu), but for obvious reasons I prefer
tofu :-). I fry my tofu to make it crispy since I find both the flavor and texture better that way, but some folks apparently prefer soft (heated, but not fried) tofu in this.
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!
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!
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.
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!
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!
