Vegan Vanilla Bean Ice Cream

date05.12.15

Vegan Vanilla Bean Ice Cream

Before you roll your eyes,  there’s a good reason why I’m sharing two ice cream recipes in a row. And it’s not because I’ve got a scoop-a-night ice cream problem (which I do). It’s also not an act of rebellion against that little gem salad that’s going to result in 54 more desserts before you see another salad. Though in this case, I really did eat this vegan vanilla bean ice cream for dinner last night.

I had an entirely different recipe lined up for today, but instead we’re having ice cream to celebrate. I filed my dissertation this afternoon so it’s dessert-ation time! Ergo: Ice cream, duh.

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Chamomile Honeycomb Ice Cream

date05.04.15

Chamomile Honeycomb Ice Cream

With two walls of windows in the dining room and a heat wave the day I shot these photos, the scoops turned to ice cream soup in 1-2-3 snaps. Yes, I just called 81°F a heat wave – a notable 30° cooler than the day we got married – but without AC, this kind of temperature warrants opening all the doors and shooting chamomile honeycomb ice cream in your skivvies. (Oh hey there neighbors!)

(They can’t actually see through our sheer curtains in the sun.) (I checked.)

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Hibiscus Strawberry Curd Tarts with Toasted Meringue {gluten-free}

date05.01.15

Hibiscus Strawberry Curd Tarts with Toasted Meringue {gluten-free} | Snixy Kitchen

The first time I made this hibiscus strawberry curd tart, I took the last little tart over to our neighbors to thank them for the various eggs, butter, and cups of sugar they’re constantly lending me. Ulterior motive: to resist eating two tarts in one day.

Only they didn’t answer their door.

So I ate that “extra” tart as soon as I walked back in my house. I wasn’t even hungry. I reasoned that I was saving it from an ant attack if I left it on their porch. I could have put it in the fridge and tried again later, but I just couldn’t take it staring at me any longer. This tart has the sweetest puppy dog eyes you just can’t turn down.

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Little Gem Spring Salad with Toasted Seeds & Herbed Goat Cheese

date04.23.15

Little Gem Spring Salad with Toasted Seeds & Herbed Goat Cheese

When my brother was a kid, he convinced my aunt that he was allergic to “green stuff”…aka salad. But he most definitely said “green stuff” which should have been a big red flag that he was full of crap. I’m not sure what’s more unbelievable: the fact that my aunt bought his fib and let him get away without vegetables for the night, or that my brother later went on to become vegan for a several years.

The same 10-year old who would have sooner done all of the dishes for a month than take a bite of lettuce, would easily eat a whole bowl of this little gem spring salad nowadays.

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Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil

date04.16.15

Fava Bean Soup with Lemon Crème Fraîche & Thyme Olive Oil

I recently read recipe development instructions that stated: “should not include ingredients that are too obscure or aren’t available for the average cook, such as cumin.” Cumin! In a pinch, I’m pretty sure I’ve picked up cumin at 7-11 or the drugstore at midnight (sometimes you need tacos, guys). Living in California with a meyer lemon tree in my yard has probably slanted my perception of what counts as obscure, but surely cumin is common, right?

Earlier that same day, I plucked weeds from my backyard to garnish this fava bean soup.

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Vegan Strawberry Coconut Chocolate Chip Ice Cream

date04.08.15

Vegan Strawberry Coconut Chocolate Chip Ice Cream

When I opened the freezer for what was about to be my second “reward” bowl of this vegan strawberry coconut chocolate chip ice cream the other night, I thought about how much I loved my mom. Every day since making this ice cream, I’ve “rewarded myself” with a scoop two to three times a day for writing even just one new word. Procrastination, meet Gluttony. On Monday, though, I hesitated finishing off the last of the ice cream – to leave a couple of bites for my mom.

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Black Sesame and Wild Rice Crackers {Gluten-free}

date04.06.15

Black Sesame and Wild Rice Crackers - Gluten-free

I made a cup of rice in the rice cooker a few nights back and forgot about it. Overnight! As in, I didn’t eat any of it and it wasn’t until the next morning that I remembered I’d put rice in the cooker. I started the rice, then planned to cook up some veggies when I got back from running errands. I became so violently hangry, though, that I picked up take-out on my way home, reasoning that I could save the rice to make more of these black sesame and wild rice crackers. Then promptly settled in for the night, neglecting the rice.

Which meant I woke up to a sad cold bowl of day-old rice that soon became three-day-old rice when I refused to deal with it until about an hour ago. And no crackers.

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Parmesan Steamed Egg Custard with Asparagus and Peas

date04.02.15

Parmesan Steamed Egg Custard

Eggs are one of the only staples we keep on hand in our fridge. Well, that and cheese. With our ever-rotating drawer of fresh vegetables, we’ve got everything on hand to make these speedy parmesan steamed egg custards at all times. If the apocalypse comes and we get trapped in the house, don’t worry, we’ll have eggs. Eggs sprinkled with buried in cheese.

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