Coffee and Coconut Non-Dairy Ice Cream

Going Through A Phase
For better or worse, I have been eating more than the normal amount of ice cream lately. It happens. I go through phases where I have to have some every night. I am currently smack dab in the middle of one of those phases. Even better, the phase has phases.

I start out with the family favorites like mocha almond fudge and pecan praline and let’s not forget the classic vanilla with chocolate sauce. After a week of that, I turn to the ice cream sandwich phase. It’s-its and drumsticks are a must-have. They are a reminder of summers dashing out of the house and racing down the street at the sound of the ice cream truck driving by.

The final phase, the phase I am in now, is the try something new phase. If you have been in the ice cream section lately I am sure you have noticed that your options for a frozen treat have become bountiful. From coconut, to soy, to cashew, or even oat milk there are so many possibilities to satisfy your cravings.

My most recent foray into the world of dairy-free desserts is this recipe for dairy-free ice cream which combines two of my favorite ice cream flavors, coffee, and coconut. The result is a treat so good you may never go back…well, until the next phase comes around!

Coffee and Coconut Non-Dairy Ice Cream
Adapted from Food 52
Read more…

Independence Flag Cake

Just like everything else this year, the 4th of July is going to be weird. There will be no fireworks shows—though if your neighborhood is anything like mine has been lately, you’ve had your fill of the sound of fireworks. There will be no neighborhood parade with Dads pushing their prized, decorated grills while performing dance routines. (Yep. This is a thing where I live.) But, I know one thing that will not change. We will eat flag cake.

Every year my sister makes a flag cake for 4th of July. It’s kind of become a running joke for my family. Don’t get me wrong, the cake is great but not having the cake would be a catastrophe of epic proportions. Maybe. Probably not. I just know there have been more than a few years when we had to scramble to find decent berries to top the cake. I sense that this year it will be just that much more important if only to provide a bit of normalcy.

We always use Ina Garten’s recipe for flag cake. But, as long as you have white frosting and red and blue fruit for the decorations, you can use any cake recipe you want. You can use your favorite boxed cake mix and make your life that much easier.

I did do a quick search online for flag cakes just to switch things up this year. I was amazed by what I found. If you are not a big fan of sweet stuff, rest assured that there are plenty of savory versions including a flag Caprese salad and a deviled egg flag which sort of scares me, frankly. Take a few minutes to do a search if only for the entertainment value.

How ever you decide to celebrate the 4th this year, be it with or without a flag cake, I wish you a safe, healthy and very happy 4th of July!

Independence Flag Cake
Adapted from the Food Network and Ina Garten
Yields about 20 servings Read more…

Sophie’s Chocolate Ice Cream

Birthdays in Quarantine
This week is birthday week. It happens every year…obviously. It starts with my boys, then me, and ends with my daughter. The boys turned 16 on Tuesday, (we won’t talk about me), and my daughter will be 14 on Sunday.

Having a birthday in quarantine kinda sucks. They should be out with their friends and having a good time. Instead, they are stuck at home with their parents which, I like to remind them, isn’t that bad…I mean, I think we’re pretty cool. They’re not convinced.

The biggest challenge for me is how to make their day special when every day seems like Groundhog Day. They didn’t really ask for anything as far as presents go. How do you make a birthday special while sheltering in place? My answer: favorite foods.

The birthday dinner requests were pretty telling as far as personalities go. The boys chose chicken cutlets with mashed potatoes and milk gravy. They were adamant that there be no vegetables or anything with a color that wasn’t beige. And, for dessert, we had S’Mores Dip (with a side of Tums) #TeenageBoys.

My choice for dinner is take-out BBQ from Slow Hand BBQ my favorite place near my house and a Texas Sheet Cake courtesy of my daughter. We ate outside ‘cause I’m sick of being inside—so, that means BBQ.

And then, there is my daughter. There was no question in my mind that she would choose something out of the ordinary and I was right. Her request? Dim Sum and Roast Peking Duck. So I am trying to figure out how to make this happen in a shelter-in-place world. Dim Sum is all about the experience of going out and picking tasty things from the carts that roll by. Making my own is possible but too difficult if you want variety…and don’t get me started on the duck!

The good news? Her request for dessert is an easy one. She wants to make the homemade chocolate ice cream she made in her class last summer. That I can handle…

Sophie’s Chocolate Ice Cream
Yields approximately 1 quart Read more…

Raspberry Rhubarb Cobbler

Ditchin’ The Cheese
I had planned on talking about cheese this week. You can never go wrong with cheese. But then, sometimes life throws you a curveball. Since it’s now March, everywhere you look things have gone green in anticipation of St. Patrick’s Day. And, of course, I immediately think “Cheese!” (I know. My friends and family have long since stopped trying to understand my thought processes.)

However, over the weekend, I made something that was just so good I couldn’t stop myself from writing about it. The cheese will have to wait…

My in-laws were in town so I had everyone over for a lovely salmon dinner with roasted asparagus. It was while picking out the asparagus that I was enticed by the gorgeous rhubarb in all of its deep red glory that was calling my name from the shelf above. To me, rhubarb is a sign of hope that we are in fact leaving winter, and its cabbages and root vegetables, behind to usher in the new and more interesting produce that arrives with spring. My entire family loves rhubarb so there was no question. I was not leaving the store without it. But what to make?

When it comes to rhubarb recipes, I like to keep it simple. I love a good crisp—or even just roasting it by itself to put in yogurt. Strawberry Rhubarb Pie is always a hit. But, the strawberries aren’t that great yet so I will leave that to when it weather is warmer. I chose this recipe for Raspberry Rhubarb Cobbler because it was fairly quick, and something about the twist of the raspberries just appealed to me.

I have never seen a dessert disappear so fast. It might be because the flavors were so bright and different from what we’ve been eating in the last few months. But, this one, my friends, is a definite keeper. The color was stunning and I think the biscuits on top will be how I do all my cobblers going forward.

I did make some changes to the original recipe. For one, I added more cornstarch. The filling was a little too loose for my tastes. I also bumped up the sugar just a bit. Although, you could add some honey if you prefer.

Raspberry Rhubarb Cobbler Recipe Read more…