Yes, more food. Yes, more sweets.
But, don’t these look tasty? And they are so simple to make.

Directions

  1. Form 4 sandwiches with 8 chocolate wafer cookies and 1 cup vanilla ice cream.
  2. Roll the edges of the sandwiches in ΒΌ cup crushed peppermint candies (about 10).
found here
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Sweet Tooth

June 15, 2010

I have had the biggest sweet tooth lately, and all of these treats look especially delicious.

Honey & Jam

June 5, 2010

I just came across this lovely blog, Honey & Jam. We’re not going to talk about how much time I spent going through the posts, but we will talk about the fact that I love the photos and bookmarked a handful, or two, of recipes to try later. Things from Slow Cooker Applesauce to Pumpkin Cupcakes to Black Bean Brownies and even using rootbeer in Chocolate Cake. Browsing through her posts I also discovered that she has another blog, Fields and Woods, & an Etsy shop!

all images from Honey & Jam

I turned into this girl today when I realized that being home for the summer means a never ending supply of Kraft Singles and delicious bread in the fridge. In other words, all the grilled cheese sandwiches a girl can ask for. I’m not normally a fan of Kraft Singles, but there’s just something about the way they melt in a grilled cheese that is absolutely delicious. I had my first one for lunch today, & let me just say, my tummy is very happy.

[image via The SFist]

I’m adding spun sugar to my list of things to try this summer.

[image via The Kitchn]
You’ll find the recipe there, too.

In my element

May 5, 2010

I had a wonderful day of cooking and baking yesterday. I made a delicious vegetable soup with a butternut squash base. I’m not usually one for leftovers, but I’m definitely excited for my leftovers with this soup. 


1/2 cup brown rice
1 zucchini
1 bell pepper
1/2 cup frozen corn
1 apple
1 cup carrots
1/2 onion
3 cloves garlic
1 20oz-can kidney beans
1 32oz-butternut squash soup

This soup was so simple and easy to make and probably made enough for 2-3 people depending on the portion sizes. I cooked the brown rice first, then through everything in a slow cooker and let it cook for two & a half hours. After, I seasoned it with some nutmeg, pepper and salt. You can add/substitute any veggies for this soup, it’s a good way to clean out the fridge.

I also made Chocolate Cinnamon Snaps for my community group last night. Everyone loved them and it was fun to watch everyone’s faces as they tried to figure out what the flavor was.

1/2 cup firmly packed light brown sugar
3/4 cup butter, softened
2/3 cup semisweet chocolate chips, melted
1 egg
1 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup sugar

Make dough (I usually add the melted chocolate last)
Roll in cinnamon/sugar mixture
Bake at 350 for 10-12 minutes

I never remember whether the cinnamon called for in the recipe is supposed to go in the dough, or just used for the cinnamon/sugar mixture. I’ve made these twice putting the 2tsp of cinnamon in the dough and then using extra cinnamon for the cinnamon/sugar mixture and it seems to work nicely. Just the right amount of cinnamon to keep people guessing as to what that extra flavor is.

Let me just say, I would not be mad if cupcakes showed up on my doorstep one day. My mom did this last year for my birthday (although, she made her own, packaged them, & shipped them overnight) and it was probably the best birthday surprise, ever.

While hers were delicious and made with love, ordering them from an actual bakery may ensure that they stay more intact during their journey to someone’s belly.

[cupcakes via Crumbs Bake Shop]