Are you a fellow lover of Martha's (long-out-of-print) Everyday Food Magazines? ME, TOO! I was so sad when they stopped publishing them. I loved the simple recipes, the layout, the size...and those colorful bindings.
The thing is...there were so many recipes I made and loved and so many recipes I'd dog-eared to try...I couldn't remember what recipes were in which magazine. Once upon a time, I paid Jack to create an index on my computer, but it just was too cumbersome. (I know there's a cookbook with many of the recipes in it, but I loved my magazines.)
Also, they were taking up a LOT of room on my cookbook shelf, and they were a little unwieldy when trying to pull one out of the stack. I finally decided to do something about them.
Guys, I'm not sure what happened. We're still shopping at Trader Joe's. We're still eating all things Trader Joe's. We just haven't blogged anything Trader Joe's in a while. So sorry!
We're diving back in with a review of Trader Joe's Cream Cheese Brioche Pastries. You'll find them in the freezer section. They come to two a box. Since I'm so out of practice, I forgot to save the receipt, so I can't tell you how much they cost. I will tell you that I didn't even LOOK at the price when I saw these in the freezer case. I love a cream cheese danish.
If you're looking for a festive 4th of July dessert that doesn't involve food coloring or strawberries and blueberries arranged in a flag pattern (not that there's anything wrong with those!), I have just the thing for you. A red, white and blue(berry) ice cream cake. It's SO CUTE! SO FESTIVE! SO DELICIOUS!
*this post is sponsored by my sweet (literally) friends at Imperial Sugar. ♥
Maybe you've noticed an uptick in ice cream cakes and pies on the blog. (It's HOT in Texas.) Also, I can count on Mr. E going ga-ga for them...and he did for this one as well.
I forgot to mention...this little ice cream cake is easy peasy to make and perfect for a make-ahead. In fact, you MUST make it ahead. Going to the neighbor's house for a 4th of July party? Take this along!
Let me tell you how scrumptious this ice cream pie is. I served it after dinner two nights ago and Mr. E exclaimed, "This is EASILY in my top 10 desserts!" The next day, he messaged me from work, "I should have eaten some of that ice cream pie for breakfast this morning." Last night after dinner, he said, "Did I tell you this is on my list of favorite desserts?"
Yeah. I guess you could say it's a hit. Not just with Mr. E, but with Jack and me, too. In fact, the three of us are about to finish this baby off any minute now.
Not only is it delicious; it's ridiculously easy to make. The crust is crushed amaretti cookies. Have you had them? These crispy Italian almond cookies are some of my favorites. My grocery store, HEB, sells them packaged, but they're not in the cookie section, they're with the Italian foods. Amazon also sells the same brand (in a case!) and I've also purchased amaretti cookies at World Market.
Start by making a parchment ring inside a springform pan. This will keep the ice cream from getting stuck to the sides of the pan.
I'll be honest with ya...I have no problem eating regular cookie dough, just the way my mom made it. The incidents of illness from raw eggs and flour are probably extremely rare. I won't ride on a roller coaster, but I'll eat raw cookie dough. I like to live on the edge.
That said, I did get a little nervous, especially after the news broke that raw flour was not safe to eat (who knew?!?) when I made cookie dough treats for friends.
(These? These are cookie dough-filled Ritz crackers dipped in chocolate. Hello, gorgeous.)
Never fear! There are two easy fixes to making cookie dough completely safe to eat. I'm sharing them...and variations in the recipe depending on how you'll use it (cake filling, truffles, straight off of the spoon, etc.) over on The Pioneer Woman Food & Friends today.
I have some good news and some bad news and some more good news.
The good news: Looking through some old cookbooks, I found some cherry recipes that I'd marked to try, but never had.
The bad news: Well, they weren't great. So, lots of wasted cherries, lots of excess calories tasting recipes that were just ok...I'm not sharing them here because you deserve better than "meh" recipes.
The good news, part two: I already have LOTS of cherry recipes on the blog. Some use fresh cherries, some frozen, some canned! I'm sharing 10 of my favorites with you in lieu of mediocre new ones.
Here they are in no particular order. Click the recipe title to go to that page.
For some reason, making this cherry sheet cake made me think of the Seinfeld episode when Mr. & Mrs. Contanza were totally offended having NOT been served cake at Susan's parent's house...
Coffee idiots - YouTube
Maybe because this cake is so easy, it's the perfect cake to whip up for company. It's simple...no piped flowers, no cookie dough filling, no unicorns...just cake. Well, and cherries. It almost feels vintage-y.
Summer rolls around and I go cherry CRAZY. I've always loved cherries because they're so happy and cheerful, cherry pie has always been my favorite pie, but I didn't eat a lot of cherries until recently.
You see...I believed the lies (LIES, I tell you) that you really don't need a cherry pitter. A paper clip or a straw and a bottle work just as easily. WRONG. I bought this 6-cherry pitter and it changed MY LIFE. (No exaggeration, but possibly dramatic.) Now, it's cherries all the time around here. Mostly, I eat them plain, but easier pitting means easier baking, too