Ice Cream Sandwich Cake

For The Boyfriend’s birthday I made him a gluten-free version of the ice cream sandwich cake his mom makes that he loves so much. I basically made one giant ice cream sandwich, topped it with chocolate syrup (I forgot to get/make hot fudge, so syrup had to do), and home-made whipped cream, then stuck it in the freezer. Easy.

The recipe I used for the ice cream sandwiches is here, from Gluten Free Gobsmacked. It was really good!

So, make your giant cookie (I put mine in an 8×8 baking pan, and it fit perfectly), cover with hot fudge (next time I’m making my own), whip up some cream and top the cake with it, then cover and stick in the freezer for a couple hours. Ta-da! Done!

It’s soooo good.

How good?

This good.

Happy Birthday!

Thanks to Pam for the original recipe! :)


September, in Photos

I can’t believe September has come and gone. I seriously don’t know how that happened.

And now it’s Halloween and October will be over tomorrow!

The Boyfriend and I both have jobs now. Ironically enough, I’m working at a bagel shop. Gluten everywhere. He’s working at a rival bagel shop. He brings home dozens of leftover bagels. They smell so good. I want to eat them all. I miss bagels. Real, good bagels. Not GF bagels. Oh well.

He’s almost two months into school, I’ve gotten involved in the community, we’ve made friends, and we’re pretty much settled in here in Vermont. It’s nice. And busy. Definitely busy.

Here are my photos from September!

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Madras Lentil Curry

The boyfriend was inspired by something he ate at a local falafel place, which reminded him of something we ate in Palestine. He said it was something like madras or madrassa. So we googled and found out that what he was thinking of was Madras curry. There is a little convenience store/Indian market downtown, so we stopped in and picked up a bag of the stuff. We finally got around to making this Madras Lentil Curry a few nights ago. It was so good! We served it over brown rice.

I keep forgetting to take pictures of our food. I just get so hungry that I eat it without thinking about the blog. Oops.

If you like Indian food or curry at all, give this a try, because it’s easy and I’m sure you’ll like it. :)

My next curry challenge is yellow dal. Oh how I love yellow dal. Mmmmm….

Windham County Humane Society Walk for Animals

Last Saturday, the humane society in our town had a walk for animals. I convinced the boyfriend to walk with me to keep me company. I raised a little bit of money, and apparently that was enough for me to win a prize at the end! I was shocked. I don’t win things!

I had fun petting dogs and taking photos of them. Here are the good ones.

August in Photos

Now that September is mostly over, I’m finally getting around to posting my photos from August. Enjoy! :)

Chocolate-Cherry Heart Smart Cookies

It’s been dark, gloomy and rainy all morning. It’s a perfect day for baking. If you still don’t have a job, that is (I have an interview on Monday, so cross your fingers for me). This is the third time I’ve made these cookies in less than a month. They’re that good.

I had the pleasure of enjoying these cooking for the first time at a casual dinner party hosted by the HR director of the organization I worked for over the summer. They’re GF, and delicious. I had her send me the recipe. I’m not sure where it originally came from, unfortunately.

Chocolate-Cherry Heart Smart Cookies

¾ C Almond flour (or 1/3 C white flour and 1/3 C whole wheat flour, if not making them GF)
1 ½ C Gluten free old fashioned rolled oats
1 tsp baking soda
¼ tsp salt
6 Tbsp unsalted butter
¾ C packed light brown sugar
1 C dried cherries
1 tsp vanilla extract
1 large egg
3 ounces bittersweet or dark chocolate, coarsely chopped [I usually use a little extra…haha]
Cooking spray

Preheat oven to 350.
Mix flour, oats, baking soda, and salt together in large bowl, stir with whisk.
Melt butter in small saucepan over low heat. Remove from heat and add brown sugar, stir until smooth.
Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. [Or with your arm and a wooden spoon.]
Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.

Drop by tablespoonfuls, two inches apart, onto baking sheets coated with cooking spray.
(Dough doesn’t stick together well so use spoons to shape as best you can.)
Bake at 350 for 10-12 minutes – watch closely so they don’t burn.
Remove from oven and let cookies cool on pans 3 minutes or until almost firm.
Remove from pans and cool on wire racks. [Or space them out as best you can on plates or a platter, if you don’t have racks like I don’t.]

Makes about 30 cookies.


July in Pictures

I got way behind on this whole blogging thing. I suppose I was a bit busy.

Looking for a place to live…online-without being able to see anything in person before committing.
Trying to find a job…again, online (still unsuccessful)
Working (the internship was still in full swing until the second week of August)
Going on trips to Duluth, Minneapolis, and the Ingall’s-Wilder Homestead in SD
Driving back to AZ from SD (alone)
Packing, organizing, and trying to see everyone as much as possible in one week before leaving for VT.
Driving across the country (in four days) with The Boyfriend’s wonderful, talented, awesome sister.
Setting up house here in West Dummerston (a small village-how quaint, right?-outside the town of Brattleboro, where he is attending the New England Center for Circus Arts).
Continuing the job hunt.
Exploring Brattleboro.
And so on.

Busy, busy.

I took almost as many pictures in July as I did in May! That must mean it was a fun month. While I always know how much fun I had without a measurable unit, it’s still nice to be able to sort of measure it anyway. :)

Here they are! I hope you enjoy looking even half as much as I enjoyed going, doing, and shooting.

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