Did I Mention I Love Mango?

I promised mango sherbet and so I was forced to make and consume more mango sherbet!  How terrible!  And of course my husband suffered too.  Very sad.  🙂  What we both won’t do for Handmade Monday!  And of course that means you all really should go over and have a look at all of the wonderful things everyone is doing over there.  Since we both suffered.  🙂

I love my ice cream machine, but mostly all I ever make in it is vanilla ice cream.  We both love that, and so it’s our old standby.  Not that it’s not wonderful.  There is not much better than homemade ice cream.  And if I’m going to make it, I make it with cream and real vanilla.  My memories of home made ice cream are of my Grandfather and a hand crank machine and rock salt and peaches.  He always made peach ice cream.  It was stunningly delicious.  It was as good as my Grandfather was funny.  I miss them both.

But, anyway, I ran across a recipe for lime sherbet, but I’m not crazy about lime, and so I thought, I’ll try mango, which I love, and I thought, why not honey?  And then I thought, why not try coconut milk?  Well, if you follow my blog at all, you know that I just like to experiment.  Of course, you don’t know about all the ones that don’t work because,  I don’t post most of those!  🙂  However, this one is good.

Try it.  You can find it here by clicking on Mango Honey Sherbet.  There’s still some summer left!

Cookies Again?!

I have to stop baking cookies like this or everyone in my house will have to start jogging!  Actually, sadly, I made up a wonderful sherbet recipe this weekend that I am going to have to make again (no photos!) and plan to put on the blog soon since it’s been so hot and everyone needs a good cool food recipe, so maybe that’s not good either.  🙂  Oh, maybe it’s a little healthier than cookies since it had fruit (real fruit!) and no sugar (really, no sugar).  Well, I won’t spoil the recipe here, I’ll try to work on it this week so it won’t be winter by the time I post it.  🙂

However, this blog is about Oatmeal Cookies anyway, so I’m not sure why I’m talking about sherbet anyway.  This is my old tried and true recipe that I used to make for the kids (and my husband and especially my Dad who loves them).  But, this time I decided to try something a little different, and WOW my husband said they were better than good, they were…  I can’t remember his exact words, but they disappeared.

So, go try this recipe.  I think they could easily become your favorite Oatmeal Cookies! You’ll find it by clicking right here on Date Oatmeal Cookies.

And don’t forget, it’s Handmade Monday again!  It’s wonderful to go check out what everyone else is doing.  I haven’t been working on many craft projects lately, it’s been so hot and I’ve been cleaning out the craft room in the back, so I haven’t wanted to start anything messy.  I will probably not start anything until the end of September.  But go see what everyone else is doing because they make the most beautiful and creative things!  🙂

New Take on an Old Favorite

It’s Handmade Monday! I hope you will hop over there when you’re done here and check out all of the cool stuff everyone else is doing.  It’s what I always do on Mondays, but even if you’ve found this on Tuesday or another day, go check it out, it’s fun!

I have been in a cookie baking mood lately.  I did make some of my old standby Oatmeal Cookies (which I will blog maybe next week) BUT I also decided to experiment and make them in a form I could eat, since obviously they had wheat in them.  So, I tried them with rice flour.  I have to admit, I like the rice flour version BETTER!  They are crispy and the taste is excellent.  Even my wheat eating husband was impressed.  I intend to make more and freeze some (I had better be careful or I will fatten us both right up!)

The only thing I want to remind you is that if you have a gluten problem these may or may not be gluten free.  Please do check with your doctor and see if rice and oat are ok.  And apparently some rice and oats are cross contaminated, so even if they are ok for you, obviously you would need to be sure they are made in a place that does not also make products containing gluten.  BUT otherwise, these are good.  And even if wheat is not a problem for you, but you just want something different, try them!  They are no more difficult to make than regular oatmeal cookies.

Head over to Cook It and try my Rice Flour Oatmeal Cookies.

Mochi Brings Things Full Circle

Recently we were at one of those trendy yogurt places that seem to be popping up all over the place, with friends. I noticed an interesting topping I had never seen before, and I asked the clerk what it was. He said it was “mochi”. He explained, upon questioning that it was a Japanese candy made from rice flour and offered me a taste. I was immediately in love! Having lived in Japan as a child, it reminded me of the rice paper wrapped candies I remembered but had not had in almost fifty years.

So, I decided that if I could find a recipe, I would attempt to make mochi and if successful, share the experience. Little did I know what an undertaking it would be! My neighbor, Pam, who had been at the yogurt shop with us had a recipe in my inbox within a day, so I thought, this is going to be a piece of cake (or mochi!). Haha! Do I never learn?

I looked at the ingredients. They all seemed pretty benign, and the directions were wonderfully simple. So, when the weekend came around, Jeff and I set out. Sugar, baking powder, vanilla and red food color I had. That left only coconut milk, potato starch and mochiko (glutinous rice flour). I knew I’d seen and actually bought coconut milk and potato starch. And maybe the rice flour was the same as the rice flour I’d also bought before but I wasn’t sure. But even if not, surely the Greenwise market would have it.

Potato starch was easy. Coconut milk a little harder, but, finally I found it hidden on the bottom of the shelf by the ethnic foods in not quite the size can I needed, but close enough. Then it turned out, the mochiko or glutinous rice flour was NOT the same as rice flour. And it was not available at Greenwise. Nor at Whole Foods. Nor the Fresh Market. Or anywhere else. I came home home and went online and read to see what on earth it was. I found some online, but I had to buy $27 worth, and I didn’t even know if the recipe was going to work or if I would like it when I was done.

So, I put a message up on Face Book, to see if any of my friends had any ideas. A couple of them thought they knew of places that might have it locally (Asian markets) and my good friend Deena thought she could get it where she lived and might be able to get it to me.

Then, someone I had known when my kids were small sent me a message on Face Book and said she actually had some she had purchased and not used and would I like her to send me a box? I really thought this was the kindest thing! I said yes, and within a few days, I had a box of Mochiko! All because an old friend saw a need and filled it! Thank you Marsha! 🙂

Find the recipe in Cook It at Mochi.

Chili and Chocolate in Harmony

I think I’ve established that I like chili and chocolate.  Chili and chocolate together would be some sort of cosmic perfection.  And it is.  I have had it in several different incarnations, but the other evening we needed a dessert to take to dinner at a friend’s home.  I needed something easy to transport that didn’t have wheat (for me) and I wanted something I could blog about.

I searched the internet and found an interesting sounding recipe called Hot Chocolate Meringue Cake.  I had most of the ingredients, and it really doesn’t take that many different things.  We did have to buy extra whipping cream, and I was out of cayenne pepper ( a fluke!) but it was mostly things I usually have on hand.  Yes, I do usually have whipping cream in my fridge, don’t you?

It turned out pretty well, however, it wasn’t very easy to serve.  Fortunately these are really good friends, and we all just laughed.  It was so delicious that no one seemed to care anyway.  But, I thought, this would be easy to change a little and make it into individual servings instead of the large (and granted beautifully impressive) but difficult to serve cake.

So, go to Cook It and check out my version of Individual Hot Chocolate Meringue Kisses.