Strawberry Thumbprint Cookies

The biggest downside to grain free cookies so far that I have found is they simply do.not.keep.

And before you get all smart on me no it isn’t because we inhale them. Most grain free cookies I have found are just best eaten the same day they are made. They tend to have a lot more moisture than the regular variety. I always thought I was a chewy cookie person but man now I miss a bit of crunch.

Strawberry thumbprint cookies (grain free)

Maybe it’s me? Perhaps I should just cook them longer?

Thumbprint cookies however are my absolute favorite. There is already a recipe on here for delicious thumbprint cookies. When I saw this grain free version I couldn’t resist.

Next time I make them I want to put poppyseeds in them too….

But really I made these because I had an excuse. I made these last week for a movie night with two close mama friends of mine.

Strawberry thumbprint cookies (grain free)

You know what is healing to the soul? Sitting on the couch with two women you love and admire, eating junk food, and giggling like 16 year olds at an Adam Sandler movie.

Seriously. If you love people make time and space for them. Do non sensical things like watch silly movies. Life is much less hard when you have friends nearby.

Friends and cookies and you pretty much have the perfect life. Right?

Strawberry thumbprint cookies (grain free)

 

One year ago today: Pumpkin Scones

Two years ago today: Rosemary lemon BBQ chicken

Strawberry Thumbprint Cookies (grain free) (Makes 12-15)
From Dish by Dish

2 cup of almond flour/ almond meal
1/4 cup of coconut oil, melted
1/4 cup of maple syrup
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of salt
1/2 – 3/4 cup of strawberry jam

Pre-heat oven to 350 F.  Line a baking sheet with baking paper or a silpat. In a medium bowl, cream together the coconut oil, maple syrup, pure vanilla extract until smooth. Add in the almond flour/ almond meal and salt, and then gently stir until dough is well incorporated. Use a tablespoon to scoop even amounts of the dough and roll the dough with the palms of your hands to get smooth balls. Place the balls onto the lined baking sheet, leaving about 2 fingers of spacing between them. Use your thumb to make a well in the middle of each of the balls. Fill the well of each cookie with around 1 teaspoon of jam. Bake for around 10 – 15 minutes or until lightly golden. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely before serving.

Strawberry thumbprint cookies (grain free)

Creme Brulee

Shhhhhh….. Don’t tell anyone. This recipe didn’t quite come out perfect.

No one minded though. It all got eaten.

Creme Brulee

You see I have the cutest little cups that I got when I replaced my dishes this past spring. Every since they arrived at my house I knew I wanted to put pudding in them and take pictures.

Recently I made swiss meringue buttercream frosting and lordy does that use a lot of egg whites. Not wanting to waste egg yolks I put them in bowl and popped them in the fridge. I knew I needed to used them ASAP but had no clue what to make.

Creme Brulee

Enter creme brulee. Yes please.

These cup however are not the ideal vessel to use for creme brulee. There is just no way around that. They are too deep which presents with two problems. First getting them all the way cooked through um… maybe didn’t quite happen. And secondly you simply cannot get enough topping on them.

Creme Brulee

The hard carmely burnt sugar topping has got to be my favorite part. I love taking the back of my spoon and giving it a good whack. The crunch is SO satisfying.

But I liked it just the same. It wasn’t as set up as it should have been but the flavor and texture were perfect. Until I met with the most unanticipated problem- it seems I can’t eat very much sugar anymore. I made it through about 1/2 of one before I just couldn’t take another bite.

Creme Brulee

SO good. I couldn’t stop myself. And I sorrily regretted that later.

Next time I have extra egg yolks you can bet I will be making it again though….

Creme Brulee

One year ago today: Chanterelle Mushroom Stroganoff

Two years ago today: Homemade buttermilk ranch

Creme Brulee (makes 8 servings)
From Martha Stewart

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
Extra sugar for topping

Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.

In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.

Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.

Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).

Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Creme Brulee

Salted Caramels

I made you these for my one year party. And you know what you did? You ate all of them.

It wasn’t easy though. See I started off my screwing up the recipe. I rewrote it for you so you wont make the same mistake but I did have to pitch a whole bunch of sugar. It crystalized and I didn’t know how to bring it back from that. Sigh.

Salted caramels

BUT! The second attempt was perfect. I remember making the a while back and they turned out too hard so I checked the temp both my instant read meat thermometer and my candy thermometer. Sure enough the candy thermometer was reading 10 degrees cooler. So not ok when making candy.

So moral of that story is check your thermometer. I think there is a way to recalibrate my candy thermometer but I have no idea how… maybe I should sort that out.

Salted caramels

Anyways these make the loveliest gifts. I was impressed with how easily they wrapped up. They were delicious for over a week. Probably longer but I can’t say because they were all gone.

Yes in case you are wondering I did hide some from you so I had a few to enjoy in the days after the party. I do that sometimes. Still love me? Good. Thanks!

Salted caramels

One year ago today: Strawberry jam

Two years ago today: Chewy chocolate chip cookies

Salted Caramels (makes 1 8×8 pan)
From Ina Garten 

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 water
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine sea salt, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir — just swirl the pan.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of sea salt to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut into pieces and sprinkle the caramel with sea salt. It’s easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Salted Caramels

Yellow Cake Cupcakes with Peach Buttercream

What is a party without cake? I have a go to chocolate cupcake recipe. Seriously could make it in my sleep. However, I do not have a go to yellow or white cake recipe. Yellow Cake Cupcakes with Peach Buttercream As I got ready for the blog party I knew I wanted to make swiss meringue buttercream and flavor it with leftover peach jam. I though a white cake would go beautifully with the delicate buttery frosting. Except I didn’t know white cake is devoid of egg yolks and uses a bazillion eggs whites. Yes a bazillion. I have having leftover yolks or eggs so I avoid it all cost. White cake got scrapped in favor of YELLOW cake. Which uses whole eggs. After much perusing I settled on this recipe and am more than pleased. It was light, easy and delicious. So so so happy to have a go to yellow cake recipe now. Oh and a bazillion cupcakes too. Yellow Cake Cupcakes with Peach Buttercream One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12-18 cupcakes  and enough frosting for 30+) From Martha Stewart 1 1/2 cups all-purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this). Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting. Yellow Cake Cupcakes with Peach Buttercream

Cheesecake with a Chocolate Cookie Crust

Since making this chessecake there has been an incredible amount of self control going on at our house. Sure we inhaled half of it the first day but since then we haven’t touched it. We are expecting friends for dinner tomorrow night so I am actually saving it.

Want a little bit of insight? The real reason it is still around is because I am neurotic. I have a way of needing things to be just so. In the case of this cheesecake we had half left so it made sense to save it all. Because there was half. Rational right?

Cheesecake with a chocolate cookie crust

Had there been a third or a quarter or anything less I am sure that we would have continued eating it. My poor sweet husband knowing and understanding my neurosis has not dared to touch it. And I love him for putting up with me.

How bad is this really? It’s bad. I have a set way in my head of thinking of the leftovers- particularly when they are baked goods or sweets.

For example I had nine leftover cupcakes the other day and the fit neatly in three rows of my cupcake pan in my fridge. After an event I added one more to it so there was 10 (I like even numbers more than odd). Nathan thinking it was safe since the 10th one looked like the odd man out asked if he could eat it.

Cheesecake with a chocolate cookie crust

No. Sorry love. I am neurotic and now in my mind 10 is better than 9 so you have to leave it.

Living with me comes with cupcakes and cheesecake and one terrible case of the crazies sometimes.

BUT we all get to eat more cheesecake tomorrow and enjoy it.

I am blessed more than you know to have people who put up with me.

Ps. This cheesecake? The best I have ever had. And I am not kidding.

Cheesecake with a chocolate cookie crust

One year ago today: Snickerdoodles

Cheesecake with a Chocolate Cookie Crust (serves 10-12 easily)
From Martha Stewart 

One half of a batch of this cookie recipe for the base
2 1/4 cups sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Pat the cookie dough evenly into the bottom of the prepared pan. Place pan on a baking sheet. Bake until crust is set, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Cheesecake with a chocolate cookie crust

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

Coconut Cream Pie Date Balls

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

Coconut Cream Pie Date Balls

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

Coconut Cream Pie Date Balls

One year ago today: Rye caraway scones and peanut butter cookies 

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Coconut Cream Pie Date Balls

Lemon Poppyseed Cake

Are you ready for me to instill some confidence in you about this cake? It baffles me.

Mostly it is delicious but it was definitely one of those things that turned out every which way. Tasty always but annoying.

I made a total of three batches of this cake in rapid succession. It was a cake all around weekend with me helping to make the cupcakes for two toddler birthday parties and having the privilege of making a cake for a baby shower I was hosting.

Lemon Poppyseed Cake

The first time I made it I made a double batch but I didn’t come out with enough cupcakes for both parties so another batch ensued. Both batches were delicious but the second was cooked ever so slightly less time and was less dense. Neither was better than the other just different.

The last batch I baked in a bunt pan like the recipe called for. Delicious in the end but I struggled to flour the bunt pan. Yes. You read that right. I struggled with something in the kitchen. So the cake you see here pictured is less than beautiful as it has huge clumps of flour on it.

Lemon Poppyseed Cake

Maddening I tell you. No one complained. All were met with rave reviews and devoured quickly. And who who can say no to poppyseed and lemon? Certainly not me.

The first batch I skipped the lemon glaze till long after the cake had cooled. It was delicious but I recommend following the directions and putting it on while the cake is hot. Also these are the STRANGEST directions if you ask me. I contemplated ignoring them and making it my own way several times but opted to try it just once. And it works. Who knows why or how it works but it does. So just trust it.

Lemon Poppyseed Cake

One year ago today: Spicy whole grain mustard

Lemon Poppyseed Cake (serves 10-12)
From Rose’s Heavenly Cakes

2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup plus 1 Tbsp. sour cream, divided
1 1/4tsp. pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/4 cups (8.7 ounces) superfine sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 tsp. loosely packed lemon zest (from 2 large lemons)
1/3 cup poppy seeds
14 Tbsp. (1 3/4 sticks; 7 ounces) unsalted butter, at 65 to 75 degrees
Lemon syrup
1/2 cup plus 1 Tbsp. (4 ounces) sugar
6 Tbsp. lemon juice freshly squeezed

Preheat the oven to 350 degrees. Coat a 10-cup metal fluted tube pan with butter and then with flour. In a medium bowl, whisk the whole eggs, yolk, 1/4 cup of the sour cream, and the vanilla, just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula. Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.

Shortly before the cake is finished baking, make the lemon syrup. In in a small saucepan over medium heat heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.

Lemon Poppyseed Cake

Grasshopper Bars

Happy St. Patricks day! Also known as the day to eat green foods and drink too much beer. My kind of holiday.

It has been quite some time since I have actually made food that is colored green for this holiday. See… food coloring kinda freaks me out.

Grasshopper bars (vegan, raw,  gluten free)

Sure I will use it. It’s pretty much a requirement when frosting a pretty cake. That doesn’t mean it freaks me out any less.

What I really need to do is learn to make food coloring from other foods such as beets or turmeric or whatnot. Also freaks me out a little bit because who wants turmeric flavored icing? I do what to color Easter eggs with natural colorings this year but I haven’t quite made the leap to using it for sweet applications or icing.

Such a wuss.

You know what else freaks me out? Things like these bars. The whole concept of vegan and raw I just really haven’t wrapped my mind around. I am learning slowly (remember the date balls?). It is just such a far leap from the kind of cooking that is comfortable and easy for me.

Grasshopper bars (vegan, raw,  gluten free)

Sometimes making things like this makes me feel like an idiot in the kitchen. I strongly dislike the feeling of incompetence when standing at my stove. And yet I gave these a shot. Where I mildly fubared it was in making the chocolate topping. I overheated the coconut oil so when I added the honey and vanilla it got all kinds of splattery and messy. Not ok.

And yet it turned out. I was quite pleased with the outcome. You can taste a hint of avocado but hey I feel like it is a small price to pay for not having to use green food coloring. The very best part of making these? That very night we had an impromptu get together with some friends who happen to be vegan and I had an awesome dessert to serve.

Go me.

Grasshopper bars (vegan, raw,  gluten free)

One year ago today: Chocolate Hazelnut Biscotti

Grasshopper Bars (Makes 1 8×8 pan)
From Raia’s Recipes

Mint layer:
1 Hass avocado
1/4 cup honey
6 tablespoon coconut oil, melted
1 1/2 cup shredded unsweetened coconut
1/2 teaspoon peppermint extract
dash of salt

Chocolate layer:
1/4 cup coconut oil
2 tablespoon honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
dash of salt

Line a 8×8 inch baking dish with parchment. Place all ingredients in the bowl of your food processor. Blend until smooth. Smooth mixture into prepared dish and stick in the freezer.

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Grasshopper bars (vegan, raw,  gluten free)

Cheese Blintzes

I had no intentions of making this recipe.  I saw it pop up on my facebook newsfeed and, while it looked tasty, it wasn’t on the list of things I would necessarily make.

Cheese Blintzes

A sweet friend of mine messaged me not long after the recipe was posted on Smitten Kitchen and asked me if I had seen it. She asked if I would be willing to make them for a brunch she was hosting in honor of her mother’s birthday. Of course. Absolutely. Always. (Ps. That applies to pretty much everyone. I am more than happy to help cater for you).

Cheese Blintzes

I planned to test make the recipe ahead of time since I was concerned about the outcome. I never got around to it. Somewhere in all that procrastination I just convinced myself they would turn out fine. I’ve made crepes heaps of times. Long ago I spent many a morning ripping and tearing thing pancakes on my stove. Not anymore. They come out fairly flawless at the first go. That’s at least what I was telling myself.

And you know what? They were perfect! Granted I fed the first finished one to my husband and toddler just to make sure they were deliciously edible.

Cheese Blintzes

Judging from the way Nathan hovered over the stove asking me if he could have another one I knew they would be a hit a the party. Little ate two and half then promptly melted into a puddle of crying toddler when we cut him off.

And from the sweet text I got later on that day it sounded like they were met with rave reviews. So humbled to just get to be a part of someone else’s gathering.

Cheese Blintzes

These are the perfect fancy brunch food. You could make them up (make the crepes and fill them) the night/day before. The morning of your shindig you get to look lovely and effortless at your stove while you quickly brown them in lots of butter.

L.O.T.S. of butter. Trust me on this one. You wont regret it.

Cheese Blintzes

One year ago today: Homemade Flour Tortillas

Cheese Blintzes (makes 10-12)
From Smitten Kitchen

Crepes
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk
4 large eggs
1/2 cup all-purpose flour
1/2 cup whole wheat flour
Few pinches of salt

Filling
2 cups ricotta
6 tablespoons sour cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Few gratings fresh lemon zest

Make the crepes
Combine crepe ingredients in a blender, or in a bowl with an immersion blender until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.

Heat a medium skillet or crêpe pan over medium-high heat. Once heated, brush pan with melted butter or oil. Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a little golden underneath or at the edges. Flip (I use a long metal cake decorating spatula) Cook the crêpe on the reverse side for another 20 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet with additional oil or butter as needed. You can stack the crêpe on top of each other even when they’re hot; they will not stick.

Make filling and fill wrappers
Mix all filling ingredients together until smooth. Place 2-3 tablespoons or so filling across the center of the top crepe in your stack. Fold the bottom part of the wrapper up and over it; fold the sides in over the bottom and filling, then fold the pancake up to form an egg roll-like shape filled pancake.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Before serving
Heat a pat of butter over medium heat in a skillet. Fry blintz until browned on both sides. Transfer to a place and serve with sour cream or a fruit sauce or jam or your choice.

Cheese Blintzes

Ice Cream Cake

Last year for my daddy’s birthday I embarked on what was my 100th post. It was the most delicious tiramisu ice cream cake. It took over a week to make. A total showstopper.

See ice cream and my dad are thing. He eats a lot of it. Hey don’t judge. We all have our things. All my vices are drinks- craft cocktails, beer, wine, tea, ridiculously good coffee. Nathan must eat all the chocolate. No matter the quality.

So naturally when his birthday rolled around this year it was time for another ice cream. Life is, to put it mildly, a tad overwhelming these days. It’s just a chapter. It will pass. But in the meantime I don’t have copious amounts of extra brain power.

Ice cream cake

I knew making an ice cream cake was simple. Despite my lack of processing capacity in my brain I poured over recipes (I think it was an escape really). There just wasn’t anything that seemed right and I waffled back and forth so many times.

Till all of a sudden it was the day before his birthday and I had no cake. Not that I hadn’t been thinking about it every.single.day. I just hadn’t decided what I was doing.

So, in a rare screw it all moment, I did something I have never done before with a cake- I winged it. Well not entirely because the cake itself is a tried and true recipe but I had absolutely no idea how it would do frozen and or how this whole mess would turn out.

This is how it went down. I made the cake, froze it, let some ice cream soften on the counter, smeared it on the frozen cake, topped with second frozen layer, refroze the whole things, then “frosted” with whipped cream and add sprinkles.

And then I forgot to photography if before we cut in to it. Because it was that good. A simple cake but oh so delicious. This will be happening again sometime soon. I promise.

Ice cream cake

One year ago today: Brown Butter Rosemary Cornbread

Ice Cream Cake (serves 12 easily)
Mine

2 pints of your favorite ice cream ( I used Trader Joes chocolate chip mint)
2 layers of your favorite chocolate cake (I made this one and froze the extra third layer)
1/2 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Freeze your layers of chocolate cake. Thirty minutes before assembly place your ice cream on the counter to soften. Place one cake layer on your board or plate. Make a collar for the cake extending up 2-3 inches out of wax paper. Secure around the bottom later with tape. Spoon in and spread around the softened ice cream. Top with the second layer and press down firmly (this will help spread the ice cream). Put back in the freezer for 2-3 hours. Whip the whipping cream with the sugar and vanilla till firm. Remove the cake from the freezer and frost quickly. Add any decorations or sprinkle you want. Put back in the freezer for 1-2 hours. Enjoy.

Ice cream cake