peppermint milkshake with gluten-free double chocolate cookie. rather than mourning this melty substance as failed ice cream, we salvaged it as milkshake—perhaps its true calling all along. those humanities grad students, always thinking on their feet. the cookies are a delicious repeat, from the babycakes cookbook.
ain't nothing sweeter than a peach pie in january. this is due to the wonders of canning, and also the wonders of a thoughtful foodie friend who graciously shared a jar of her peach windfall with me, back in summertime.
max made this crust and it was perfect. first time latticework, too. j'adore.
served with ginger cashew milk ice cream. recipe adapted from the vegan scoop. the homemade cashew milk made for an amazingly creamy, rich, and voluptuous ice cream. i used 1/2 cup cashews to 2 cups water, then supplemented with another cup of boxed almond milk. 1/2 cup of nuts for a whole batch of ice cream indicates to me that this cashew ice cream is neither as fatty nor as expensive as one might think...reason enough for me to make it often and eat it avidly.
Vegan Fun in Atlanta
1 week ago