I’ve made several batches of ice cream this summer with my new Kitchenaid Ice Cream Maker 🙂 And it’s been awesome! Molly Moon’s Ice Cream is my favorite ice creamery in the Seattle area and they came out with a cookbook this year. It’s got some fantastic recipes in it and I have love recreating them! I’m not going to give out the recipes in the book because I want to support this local business and make you buy the book!
Archives for July 2012
A couple of weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!
- Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!
- Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
- Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed. To serve, stir in the fresh cilantro. Top with lime wedges.
Spence has been requesting these for awhile now and this morning I finally made them! I got the recipe from a friend in high school and have been making them ever since! They are the best scones I have ever had!
1 3/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup buttermillk
1/3 cup melted butter
sugar in bowl
Preheat oven to 400 degrees. Combine flour, sugar, baking powder and baking soda. Stir in buttermilk and butter – just until evenly moistened.
Spray a cooking sheet (I do not recommend using a silicone mat for this recipe). Grab a mound of dough (about 1/3 cup) and press 6-7 berries into the dough – poking some into the very middle and leaving some visible on the outside. Roll in sugar and place on a cooking sheet. Bake for 16-18 minutes or until edges are golden brown.
hint: do not smooth out dough of scone – leave it for a more natural look 🙂