Jennifer is up visiting again, which means we’re experimenting with desserts that all three of us can eat again. Last time, you
got cinnamon rolls everyone can eat. This time, you get chocolate mousse. We’re calling this a “base recipe”–we’re already sitting around the kitchen brainstorming ways to dress it up, add other flavors, and make it uber-pretty. But, to be clear, it was really good on it’s own, too.
I’m back home and back inventing. We love greek food around here, but good vegetarian gyros can be hard to find. So, I invented these. I really did pretty much start from scratch. 
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 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.
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!
