{twd} sugar-topped spice cookies (+ cinnamon ice cream)

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Sugar-Topped  Molasses Spice Cookies: A perfectly spiced cookie that was a big hit with everyone.

I baked them for a Junk-Food Halloween hike to the top of Mt. Baldy. Other people brought Halloween candy, I brought homemade cookies.

For home use, I made them into ice cream sandwiches with the Cinnamon Ice Cream from David Lebovitz’s The Perfect Scoop.

Thank you to Pamela of Cookies with Boys for hosting this week’s Tuesdays with Dorie selection. For the recipe, visit her blog or buy the book.

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Avocado Ice Cream

You all know that ice cream is my thing and I enjoy trying new flavors and so far I have liked every flavor I’ve made {some more than others}, that is, until now: Avocado Ice Cream from David Lebovitz’s The Perfect Scoop–>it tastes like frozen sweetened guacamole {with sour cream, which to me is a guacamole no-no} and I was so disappointed because I really really wanted to love avocado ice cream {and I love love love avocados; I buy 7 for $5 every week at the farmers’ market} but maybe I would like it more paired  with coconut ice cream, Vietnamese-style, as explained recently by Dorie Greenspan {nice, quick post today because of THIS}.

Avocado Ice Cream

Recipe from The Perfect Scoop

Makes: About 1 quart

3 medium ripe Hass avocados (about 1 1/2 pounds)
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon fresh lime juice
Big pinch salt

Slice the avocados in half and remove the pits. Use a spoon to scoop out the flesh, then cut it into chunks.

In a food processor or blender, combine the avocados, sugar, sour cream, heavy cream, lime juice and salt. Puree until smooth and the sugar is dissolved.

Freeze immediately in an ice cream maker according to manufacturer’s instructions.

{sms} Chewy Peanut Butter Cookies

These are the classic cross-hatch chewy peanut butter cookies we all know and love. Very easy to make and very easy to eat.

For some, I made thumbprint Peanut Butter and Jelly Cookies using some of the preserves I made last week.

I also made ice cream. I thought Cinnamon-Honey Ice Cream would pair well with the cookies. And it so did. When I was a child my best friend would always eat peanut butter and honey cinnamon sandwiches on white bread for lunch. These ice cream sandwiches reminded me of those lunches. I used David Lebovitz’s Lavender-Honey Ice Cream recipe as the base, substituting ground cinnamon for the lavender. You can find the orginal recipe HERE.

Thanks to Stephanie of Ice Cream Before Dinner for picking Chewy Peanut Butter Cookies this week for Sweet Melissa Sundays. If you would like the cookie recipe, please visit her blog.

{twd}my tribute to dorie’s tribute to katharine hepburn brownies

Apparently, in addition to her film accomplishments, Katharine Hepburn was known for her brownies. I did not know this. After imdb-ing her, I’ve also realized that I’ve never watched one of her movies. The closest I’ve come to “watching” her in a movie is seeing Cate Blanchett play her in The Aviator. I really need to catch up on my classic movie watching.

This week’s Tuesdays with Dorie recipe, A Tribute to Katharine Hepburn Brownies, is Dorie Greenspan’s tribute to the famous brownies. My tribute to the brownies is ice cream. More specifically, Peanut Butter Ice Cream with a Caramel Swirl and Chocolate-Covered Cacao Nibs.

The brownies had just the right amount of gooey-factor and were fudgey with a hint of cinnamon. Loved them. Co-workers loved them.

See exhibit #1, email from co-worker (masked to protect the innocent):

From: ##### Monday – July 6, 2009 10:28 AM
To: Wendy
Subject: OMG

Browwwwnnnnnniiiiiieeeeessssss Yummy Yummy Yummy.

But the ice cream, yes the ice cream was an absolute dream. This is my new favorite flavor. I made Peanut Butter Ice Cream from The Perfect Scoop and swirled in Creamy Caramel Sauce also from the book and I also added in some chocolate-covered cacao nibs. You can find the recipe for the ice cream HERE. I need to figure out how to successfully bring ice cream to work. I was thinking about buying dry ice.

Thank you to Lisa of Surviving Oz for selecting this week’s recipe. She isn’t a member of Tuesdays with Dorie, but designed the new logo. Isn’t it cool? If you would the recipe, either buy Dorie Greenspan’s Baking… From My Home to Yours or visit Lisa’s blog.

Rice Salad Primavera & Banana-Blueberry Sorbet

Last summer I ate a lot of different variations of rice salad. I was cooking a lot from Mark Bittman’s How To Cook Everything Vegetarian. In the salad section he has a table full of different twists you can take with rice salads. I think I made almost everyone listed.

I made a big pot of brown basmati rice one weekend and every night as I packed my lunch for the next day I would dish out my rice and make a single portion rice salad.

Rice Salad Primavera comes from the July/August 2009 issue of Vegetarian Times. The addition of tofu to the salad makes it a complete meal. I love the colors: red tomatoes, orange bell pepper, yellow squash, and green onions.

The salad is dressed in a simple vinaigrette made of hearty spicy brown mustard, red wine vinegar, and olive oil. It’s light, refreshing and perfect for a summer lunch or picnic or for Vegan Tuesday.

Rice Salad Primavera

Adapted from July/August 2009 Vegetarian Times
  • 1 cup brown basmati rice
  • 1 8 0unce package of Italian garlic baked tofu, cubed
  • 2 cups cherry tomatoes, halved
  • 4 green onions, chopped (1/2 cup)
  • 1/2 orange bell pepper, chopped (1/2 cup)
  • 1 small cucumber, peeled, quartered, and sliced (1/2 cup)
  • 1 small yellow squash, diced (1/2 cup)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons hearty spicy brown mustard
  • 1/2 cup extra-virgin olive oil
  • salt and fresh ground pepper
  1. Bring rice and 2 cups water to boil in covered saucepan. Reduce heat and simmer for 20 minutes or until rice is tender. Transfer to a large bowl and let cool.
  2. Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.
  3. Whisk together vinegar and mustard in small bowl. Whisk in oil until mixture forms smooth sauce. Season with salt and pepper.
  4. Stir vinaigrette into rice. Chill well before serving.

Serves 8.

We’ve had a bounty of locally-grown blueberries, so for something sweet I made the Banana-Blueberry Sorbet from The Perfect Scoop. Even though there is no dairy, it’s creamy from the bananas. It’s light and refreshing without the heaviness of ice cream. Perfect on a summer night. I also think it would be great frozen into popsicles. You can find the recipe HERE.

(Of course, when I mentioned to the co-workers the great tasting blueberries they wondered when something baked  would show up. Can’t take this to work. :P )