After success with using grocery store chocolate chip cookies as a mix-in for Peanut Butter Chocolate Chip Cookie Ice Cream, I decided I could do something similar with a container of grocery story sugar cookies left over from the same party. This time I thought Mexican Hot Chocolate would be a good base for the…
Tag: Milk
Sambal and Parmesan Buns
Cookbook Club – Mooncakes and Milkbread For our Cookbook Club in June, we used Kristina Cho’s Mooncakes and Milkbread. The cookbook really did make us feel like we were in a Chinese bakery! To peruse all of our savory and sweet goods, go to my Cookbook Club site. For now – my dish! I think…
Peanut Butter Chocolate Chip Cookie Ice Cream
A guest had brought over some grocery store chocolate chip cookies when we had a party. The cookies weren’t great to eat on their own, so pretty much the whole container was left. I can’t bear to throw food away, so I thought they might work as an ice cream mix-in. I decided to try…
Salted Caramel Peanut Butter Cup Ice Cream
My husband came home with a package of peanut butter cups and said, “I thought maybe you could use these for something… like ice cream.” Subtle 😉 But I couldn’t deny peanut butter cups make a great ice cream mix-in. I could have just chopped them up and folded them into a vanilla ice cream…
Toasted Sesame Ice Cream
I was visiting Istanbul for a few days, and one evening when we returned to our hotel, they were serving house-made sesame ice cream in the lobby. It was one of the most incredible ice creams I have ever eaten – white sesame with and incredible deeply toasted flavor – and I’ve been hunting around…
Pasta Bolognese
In the best spirit of the Guessipe, I’ve found Pasta Bolognese to have some pretty interchangeable components… red or white onion, celery or fennel, red or white wine, canned tomatoes or tomato sauce, milk or heavy cream. It’s the long slow simmer that brings it all together. Traditionalists might balk at this, but try it…
Roasted Pistachio Ice Cream
I recently had a fantastic pistachio ice cream at a local Middle Eastern restaurant. Since then I found myself constantly thinking about pistachio ice cream, so I decided I better figure out how to make some. I searched around for some recipes to use as a starting point, but found that they all call for…
Mom’s Corn Muffins
I was invited to a Sunday Supper-themed potluck, where the main courses were going to be pot roast and roasted chicken. As I was pondering what side dish I could bring, I remembered my Mom’s Corn Muffins, a holiday gathering favorite. As I was making them, it occurred to me that I had never documented…
Key Lime Pie Cupcakes
I wanted to make a St. Patrick’s Day dessert, and my neighbor had just given me a bunch of limes from her tree. So I decided to make Key Lime Pie Cupcakes. To get that familiar key lime pie flavor I used sweetened condensed milk instead of sugar in both the cupcake batter and the…
Girl Scout Cookies n Cream Ice Cream
It’s Girl Scout Cookie season! I went to a party and ended up coming home with boxes of Do-Si-Dos, Thin Mints, and Trefoils. Having already consumed many cookies, I decided to use some of the cookies to make Girl Scout Cookie ice cream. Cookies n Cream is my favorite childhood ice cream, so what could…
Cheesy Butternut Squash Farro
A friend bought a ton of farro and then realized she had no idea what to do with it. I told her I was happy to experiment with the brown rice-like grain, and the next thing I knew she was giving all of it to me. I’d had it in salads/grain bowls before, but wanted…
Mushroom Leek Pie
I had such good results with the Yam Beef Biscuit Pot Pie and still had more canned biscuits to use up, so I decided another biscuit pot pie was in order… this time with mushrooms and leeks. I guess it’s a testament to the success of this Mushroom Leek Pie that after eating it my…