Oh my. Just this past week I clicked on over to The Sweets Life, and I saw this pasta dish, although, in my head, I’m calling it a salad. I quickly looked at the ingredients list, and I had everything on hand to make it, even the fresh mozzarella, which is something I don’t keep around.
I have been doing some major cooking and baking lately for different events. Here are some really tasty recipes from around the blogosphere and Internet.
This is my gift to you today.
These were my tweaks:
-I made it in two loaf pans because I cannot find the bottom to my springform pan. In my house, bottoms of springform pans are kind of like socks–they just disappear. I lined the loaf pan with plastic wrap, then packed in my ice cream mixture, then I put the crumb topping on top. When you turn in out, there will be a crust on the bottom.
-I drizzled it with Peanut Butter-Chocolate Magic Shell, then I sprinkled with toffee bits.
If you’ve never checked out Mary’s food blog, you need to. I think she is one of the hardest working food bloggers out there. She is a wonderful writer as well, and I enjoy reading her stories.
Triple Decker Strawberry Cake from Southern Living. We all love this in my family.
I make it just like the recipe says to, and it turns out wonderful every time.
I loved it. My husband loved it. My daughter loved it. Nobody else got to try it because we kind of hogged it all up, but you bet I’ll be making it again.
-I used orzo pasta because I was out of spiral pasta. This made it more salad-y to me. I put it in a big bowl and we ate it cold, right out of the fridge.
I don’t think I changed anything else. Don’t leave out the walnuts. They were yummy.
Burned Peach Ice Cream from Alton Brown.
Making homemade peach ice cream is very uncharacteristic of me, because I gravitate toward caramel-peanut butter-chocolate-swirly concoctions, but I had a bag of frozen peaches in my freezer that needed to be used.
Here are my tweaks:
-I used all brown sugar.
-I used vanilla extract.
-I thawed my 16-ounce bag of peaches and placed them on a baking sheet along with a tablespoon or so of melted butter, and two or so tablespoons of light brown sugar. I roasted them in the oven at about 400 degrees, stirring them several times until they were quite brown around the edges.
Then I proceeded as directed in the recipe.
Like I said, fruity ice cream is never my first choice, but I really enjoyed this.
Homemade Granola Bars from Ina Garten.
Loved. And so did everyone who ate them.
And I don’t know what is happening to my taste buds, but I’m really liking dried fruit lately.
Except raisins. Never. NEVER, I SAY!
But dried mango, cranberries, blueberries? Yes. Give me more. Except dried blueberries are expensive. Has anyone noticed that?
So these are my tweaks:
-I used quick-cooking oatmeal instead of old fashioned.
-I substituted dried blueberries and mangoes for the dried fruit in her recipe.
-I may or may not have added in some sunflower seeds. If I did, I am sure that it was no more than about 1/4 cup.
-I used walnuts instead of almonds.
But besides that, it’s practically the same.