Last week mom brought us a box of freshly picked strawberries.  They were small and delicious and just at the point of being overripe.  Not wanting to waste this delicious treat, we decided to make strawberry ice cream.   I searched all over to find a recipe that I thought would still be good when using soy substitutes for the dairy that often makes homemade ice cream so dang delicious.  I settled on this one from Williams-Sonoma.


Not sure how much ice cream the recipe would make, I decided to start with a half batch.  I followed the recipes instructions, just substituting the half-and-half for Very Vanilla Soy Milk.  It was creamy and delicious, but I could tell that it wouldn't make enough.  So, we made a second batch, this time using Chocolate Soy Milk, following the same steps.  They were both so good and we ate both batches in a single day.

I'll definitely make this again, but next time I will slice the strawberries paper thin.  We found that the thinner the slice, the more quickly it melted in our tongues.  Conversely, the thick slices sort of "freeze your face off".  At least according to Marty.

Print it: Strawberry Ice Cream (Williams-Sonoma)

On Friday morning, we decided that we would make a special dinner for ourselves.  Martin and Sophie planned most of the menu - we had grilled fish and vegetables, a tomato-cucumber salad, and dessert.  When I asked them what they wanted, they described their desired dessert as CAKE NOT CUPCAKES.  A little bummed, since cupcakes have become somewhat comfortable for me, I wasn't sure what to make.  Then, I came across a recipe for Yogurt-Marmalade Cake.  And boy, did it look good.

Photo from The Pioneer Woman Cooks

It was really easy to make and the dairy ingredients had simple non-dairy counterparts.  Instead of the yogurt that was called for in the recipe, I used two small containers of vanilla-flavored soy yogurt.  I wasn't sure how my chocolate-loving family would respond to the sometimes sharp flavors of marmalade, but I didn't have time to ask.  I was too busy shoveling the cake in my mouth.  When I did finally look up to take a breath, their plates were clean and everyone was smiling.  And that's the whole point of cake, isn't it?

When trying to figure out which snacks to serve for the baby shower I was hosting for my sister-in-law Chris, I knew that I wanted something light but tasty.  I searched through issues of Cooking Light for ideas, and found a recipe that sounded interesting and not too heavy - Garlicky Lima Bean Spread.  The dip was easy to make and a big hit.  I served it with vegetables, but I think it would also be good as a spread on a sandwich or as a sauce on a veggie pizza.  The other good part - everything in it is good for you and uses only 1 T. of olive oil.


Plus, lima beans are really pretty.


I made a few changes to the recipe to compensate for an ingredient I couldn't find (roasted garlic paste), and to boost some of the flavors.  I made it the night before serving, and while the flavor only improved overnight, the color was less green and slightly more pale than when it was first assembled.

Print it: Garlic Lima Bean Dip

Part two of the Great Cupcake Project revival included THE BEST CUPCAKE EVER.  The Brooklyn Brownie Cupcake (of course from Vegan Cupcakes Take Over the World).


This cupcake is the most chocolaty cupcake I've made to date.  It has a hint of bourbon and cherry (from the bourbon and cherry preserves I added), and the frosting is more fudge-like than any of the others I've made.  Both the batter and the frosting were so good, that the kids fought over who would get the last bits out of the bowl.  In fact, they fought so hard that Martin punched Sophie and she threw him off the barstool.  I sent them both to their rooms for a time out, and licked the bowls myself.  To teach the children a lesson.  That lesson being don't leave momma alone with the frosting.

About a week ago, I resumed the Great Cupcake Project that I've been working on all year.  After a brief hiatus, we were ready for more.  I kicked us off by making Dulce Sin Leche cupcakes, as always, from my favorite cupcake cookbook - Vegan Cupcakes Take Over the World.


They were very tasty - a hint of coconut and a strong taste of caramel.  They were a little trickier to make than some of the others I've tried, requiring better timing and more attention to detail.  One of which I missed when making the all-important caramel sauce, so I had to improvise a bit to get it to turn out okay.  The result was still good, but I probably won't make the whole recipe again.  However, I can guarantee that I'll make the caramel sauce again - it would be great over ice cream.  Or maybe just a spoon.

For Father's Day this year, we tried two new things - New York Strips (new only to me) glazed with a Balsamic BBQ sauce.  The steaks were great (obvious if you've ever had one), and the sauce was delicious.  I made the sauce two days ahead and just brushed the steak sides once each during grilling.  I served the sauce at the table and it made for a tangy steak sauce with a BBQ twist.  It was tasty, and I'd definitely make the sauce again.

Print it: Steak with Balsamic BBQ Sauce

Yesterday I served one of my new favorite things - Roman Summer Salad.  It was so easy to make, very pretty to serve, and most of it can be made up to two days ahead.

I took probably five photos of the platter and didn't end up with a single one in focus.  You'll just have to take my word for it - it's PRETTY.

I made the olive/sauce part of the recipe two days before serving.  It takes quite awhile to reduce the balsamic vinegar to the designated amount, and when it's done it looks almost like molasses.  Cooking vinegar in this was makes for a pretty stinky house, so I don't recommend doing it late at night like I did, or your husband might wake up and ask you what "stinks" which makes you feel kind of bad, since it will be "dinner".

If you make this ahead, be sure to bring the olive sauce back to room temperature before serving.  And, although I have not tested this, I think it would make a great appetizer with one tomato slice served on a crostini, topped with the olive sauce.

Note: I made two changes to the ingredient list - I left out anchovies and the capers.  Because I don't like either of them, and around here, I'm the boss of all things food.

Print it: Roman Summer Salad

Earlier this year I saw a video clip of comedian Jim Gaffigan talking about one of his favorite things - bacon.  Each time I make bacon or order bacon (which happens every time I can) I think of Jim and his love of bacon.  Since I made two bacon recipes this week, he's been on my mind.

Enjoy.  Both the video AND some bacon.

In planning our meals for the week, I picked two recipes that called for bacon.  To get a few things done in advance, I decided to cook all the bacon at once.  I only needed six pieces, so obviously I made an entire pound.  By the time I was finished making the whole pound, I had to hid those last six slices so that no one knew they were around.  It's the power of bacon.  IT CALLS TO YOU.

I started with a recipe for Potato Smashers (from Kraft Kitchens), then made enough substitutions based on what I had on hand so that every Kraft product was removed from the recipe (not on purpose, except for the cheese). 

Side note: The Light Italian dressing by Wish-Bone is non-dairy.  The flavor is great and worked well in this recipe.  I also use it on salads, mixed with tomatoes and cucumbers, and the kids like it as a dip for veggies.  It's tasty and not very expensive - and the all important non-dairy.

And instead of smashing baby red potatoes, I ended up using rounds of Yukon Gold potatoes - which means that the recipe even needs a new name since there is no smashing involved.  Similar to many potato skin recipes, the flavors were good and I'll make them again.


Print it: Potato Melts

About two years ago my friend Meghan sent me a recipe she'd made up for Corn Chowder.  It was so delicious, and curbed my almost constant cravings for the creamy goodness of dairy.  Over the past two years, I've made this probably a dozen times, making a few changes along the way.  Each time I make it, it is slightly different than the last, but always so, so good.


Of all of my favorite soups, this one is in my top two and is the one I make most often.  MAKE IT.  IT IS THAT GOOD.  By the way, if you're a dairy person you could easily use real sour cream instead of the non-dairy version used in this recipe.

Print it: Corn Chowder