We made delicious maple gelato in a faulty ice cream maker! Read about it and get the recipe over here.
It's been a busy summer, I hope you've all been having a blast!
Back when I was doing my Whole 30, I stumbled into a delicious "dessert" - whole dates with unsweetened coconut. I'd just put a bit of coconut in a bowl, add some dates and...that's it! It was simple, delicious, and while not exactly healthy, it wasn't that bad for you. (That's still a lot of sugar, yo, and the powers-that-be would probably frown on me having any sort of "dessert" at all. But anyway...)
A few days after that, I discovered Larabars. I know, where have I been? Well, to be quite truthful, Larabars are a little out of my normal price range. But, I had a coupon and they are almost all made with Whole 30 compliant ingredients, so I bought a few to take with us on a road trip to Connecticut in case we needed a quick snack in the car. One of the flavors I grabbed was the coconut cream pie flavor and oh my heavens, it was delicious. Very reminiscent of my dates-with-coconut dessert and I knew I needed to figure out how to make it.
Turns out if you Google "homemade larabars" there are a LOT of options out there... Mine isn't groundbreaking in any way, I'm just sharing because I can! The ingredients are simple - dates, unsweetened coconut, almonds, cashews and coconut oil. I formed mine into balls, just because that seemed the easiest. This recipe consistently makes 17 slightly-bigger-than-a-tablespoon balls for me.
coconut cream pie laraballs
Yum yum! If you have leftover deviled eggs, make them into a meal! (Or perhaps make a whole new batch, because really who ever has leftover deviled eggs?) I blogged a 75 year old recipe for deviled eggs au gratin over at the work blog...check it out!
Oh, this lasagna.
This lasagna is easy, tasty, inexpensive. It is easily doubled and I often make two at once - one to eat immediately and one to stash in the freezer for some future lazy day. It's my go-to dish to bring to cold-weather potlucks, new parents, anyone who needs a little food-pick-me-up. It freezes well and reheats beautifully. I've been meaning to blog this recipe for ages but somehow hadn't gotten around to it...I was reminded to when I made it for a friend (and also our freezer) and also gave the recipe to another friend to make ahead for her freezer to prep for a new baby. I got the recipe from my mother, which is why I consider it my mother's spinach lasagna. But, she got from someone else, who likely clipped it from a magazine some 20-odd years ago or more. (Basically, I have no idea where this recipe originated.) And...apologies, but I have no photo of the finished product. Use your imagination, it looks much like any other lasagna.
mom's spinach lasagna
Preheat oven to 350°.
In a medium bowl, mix together the ricotta, egg, spinach, salt, oregano, and half the mozzarella.
In a 13x9 baking dish, layer 1/4 of the sauce, followed by 3 lasagna noodles and half of the ricotta mixture. Repeat. Top with 1/4 of the sauce, 3 more lasagna noodles, the remaining sauce and finally the remaining shredded mozzarella. (Got that? From the bottom - sauce, noodles, ricotta, sauce, noodles, ricotta, sauce, noodles, sauce, mozzarella.)
Finally, pour the water carefully around the edge of the pan. Cover tightly with foil and bake for 1 1/4 hours or until bubbly.