Tomorrow is my birthday!
Tomorrow is my birthday!
When I was little, my grandfather always told my sister and I that if we ate watermelon seeds, the seeds would grow inside our stomachs and we’d grow watermelon bellies.
So, like, I totally didn’t believe him, but at the same time no matter how much we coaxed him, he would not eat watermelon. Which made me slightly nervous. Maybe, just maybe, was he right? …
Do you really believe me that these Brownie Ice Cream Sandwich Cookies are gluten free AND dairy free? Because I barely believe myself. But it’s true, I swear!
It all started when two of our friends got engaged and Alex and I offered to host a cute little dinner at our place. Only one of the lucky lovebirds is gluten free, and to top it off another one of our friends coming to the party is gluten free and dairy free. I know. So sad. …
I remember being 6 or 7 and running around in my friend’s yard on a hot day. Not hot, sweltering. There were four of us and we were playing tag, going around and around in an endless circle around the house.
After what felt like hours but was probably 20 minutes, we were sweating and panting. My friend’s mom brought us out ice cold green juice boxes. You know, those ones with Arthur & friends on the box. …
OMG FIRST ICE CREAM POST OF THE YEAR! I’m kicking Ice Cream Season off with this equally easy and delicious No Churn Tiramisu Ice Cream. It’s a mascarpone ice cream base swirled with coffee-soaked ladyfingers and fudge sauce. Yeeeeeeeee.
Tiramisu is one of the best flavor combinations around. Classic tiramisu is made from soaking ladyfingers in espresso, then layering it with chocolate and mascarpone and topped with cocoa powder. So I captured all of these delicious flavors in a creamy ice cream that doesn’t even require an ice cream machine. …
My sister Rebe and I used to sell Girl Scout Cookies door to door. We’d take our red Radio Flyer Wagon out of the garage, stuff it with colorful boxes of cookies, and pull it up and down the street. I’m honestly surprised we didn’t eat cookies as we went; we were such cookie monsters.
My cookie of choice was a tie between Thin Mints and Samoas (also known as Caramel deLites). Some days I wanted that delicious chocolate crunch, while others I craved sweet coconut caramel.
Rebe and my mom, on the other hand, were Samoa girls through and through. Rebe would eat 8 in one sitting, if not more (I literally just texted her to confirm the amount and she goes “yeah prob.”). She was obsessed. I even remember one year we thought we were out of cookies, and then my mom found a hidden box of Samoa’s and we literally rejoiced. …
Gluten free Blackberry Crisp Frozen Yogurt that perfectly combines warm flavors in a tangy frozen yogurt. From the new (and absolutely amazing) cookbook, Alternative Baker.
Alanna Taylor Tobin is one of the few bloggers I’ve been following from the beginning. As in, the beginning of my following food blogs.
What was once a casual enjoyment of scrolling through her posts is now a full-blown love affair with everything she does. Year after year, Alanna has impressed me with her unique recipes, her anecdotal musings, and her beyond gorgeous photography.
Her newest creation, The Alternative Baker, is a visually stunning cookbook journey of baking with alternative grains and flours.
True to form, this book is an absolute jem. It has 140 recipes with zero glutens. And this gluten-loving gal is obsessed….
Let’s give ice cream season one last hurrah: lime cheesecake ice cream swirled with sautéed lime zested blueberries and almond butter. DROOL.
I’m at the dining room table of my grandmother’s summer home in Nova Scotia. We’re snacking on pickled herring, crackers, and leftover baked goods from the island coffee house that’s hosted every Wednesday down the road.
Noni, my grandmother, hasn’t stopped talking about this Raspberry Cookies and Cream Ice Cream. She’s made it 2 times already, and is currently pulling out the hand mixer to make it a third time.
Just now she’s telling me about her “dessert martini” made with Bailey’s, Kahlua, vanilla vodka, and Godiva chocolate liqueur. Apparently it paired wonderfully with my ice cream as an after dinner treat. …
A mouth-watering combo of chocolate, fresh cherries, and vanilla will make these Black Forest Popsicles a smash hit at your next get together!
To me, cherries are a special occasion food. They require work in order to be eaten. Once you bite into it’s juicy flesh, your tongue must skillfully separate out the pit before devouring the rest.
Of course then the pit has to go somewhere, so a pit vessel is needed for those pesky centers.
Wow, this is sounding super eloquent. In reality, eating cherries are lip-stainingly messy and totally delicious. I ruvs them. …
A creamy, slightly spiced coffee ice cream made with Vietnamese cinnamon and dried mission figs. Holy. Cow.
Happy Monday, y’all!
…do I say y’all? Well, guess I do now.
I’m so excited to share today’s post with, ehm, y’all, in partnership with my dear friends at Valley Fig Growers. I first became friends with these lovely people last year when I won an all-expenses trip for two to a filming of America’s Test Kitchen at their country home in Vermont. And yes, it was just as charming as it sounds.
And just so I fully totally have your attention, Valley Fig Growers is back at it again, offering the same amazing prize to one lucky fig fan! Scroll to the bottom of the post to enter :)…
A no-churn cookies and cream ice cream studded with bright and juicy fresh raspberries.
My sister Rebe is absolutely obsessed with raspberries. Has been since she could walk.
Every summer since I can remember, Rebe has been loco for fresh raspberries.
Our family has a summer house on the ocean, and scattered throughout our property are wild blueberries, blackberries, and raspberries.
Whenever you couldn’t find Rebe, you immediately looked to the raspberry bushes. And more times than not, there she was among the shrubbery, her plump cheeks covered in bright, juicy redness and her hands stained scarlet. …
Cake Batter Ice Cream: if ice cream could speak, this one would say “you can have your cake and eat it too.”
So like this is fun. I feel like I’m celebrating something. Well, OK, maybe in the spirit of sharing I guess I am kind of celebrating.
June is officially my most busy month since going full time on my blog, and I am SO excited about it.
To start off, I am currently in Michigan for the week on an impromptu freelance trip. Besides getting to see Alex (huge perk 🙂 ), I get to be a food stylist all week!
I told my grandmother about being hired as a food stylist, and she goes “what does that mean? what are you going to do for them, stand upside down in your underwear?”
No, more like put an egg here and a chicken breast there. But like, close enough, I guess. …
Learn the secret to making the best ice cream sandwich cookies ever! Crunchy on the outside, chewy on the inside, and the perfect thickness to hold a huge scoop of ice cream.
I have a secret. A cookie secret. A secret to making the best ice cream sandwich cookies ever.
Before I tell you, let’s break down what is needed for the best ice cream sandwich cookies.
-A crunchy outside that balances the velvety ice cream
-A soft and chewy center so you can bite in easily
-A thick cookie that can hold up to ice cream (because no one wants their cookies breaking into a million pieces)
-Lots of chocolate. duh.
So. To get a cookie with all of these things, I did some research. And I found that there is one thing that guarantees a perfect ice cream sandwich cookie. Want to know it?
Forget ice cubes, we’re dipping Jalapeño Mango Margarita Popsicles into our drinks! Perfect for Cinco de Mayo!
Here’s how this went down. I wanted to make jalapeño mango margarita popsicles for Cinco de Mayo. But as I was shooting this recipe, I thought to myself why not put the popsicle in a margarita?
It’s like getting two margaritas in one.
So it happened, and I love it. …
A no-churn maple honeycomb ice cream that takes just minutes to whip up!
This ice cream is the best ice cream I’ve eaten all winter (yes, contrary to what anyone else may tell you, ice cream is a year-round dessert).
This one is the best because it’s a creamy maple ice cream swirled with maple honeycomb chunks. Like, whaaaat? I know, guys. I know.
But before we get to the ice cream, I’d like to share the trip that inspired it. I was asked to come on a trip to Quebec by the Federation of Quebec Maple Syrup Producers (also known here in the US as Pure Canada Maple). …
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