Chunky Monkey Ice Cream

Recently, we bought this marvelous invention at Costco.

It does not use ice or salt, and it is amazing! This is the first ice cream we made with it, and it was a hit! I got this recipe out of Chocolate Never Faileth. I was worried the bananas might brown in the ice cream, but they didn't at all! I also used skim milk, which I would not recommend. I still thought it tasted divine, but when the ice cream freezes, it makes it very hard and very difficult to scoop. Other ice creams I've made with whole milk have stayed much creamier and easier to scoop after freezing. So go buy this ice cream maker (also makes sorbet and slushies). It was only $29 at Costco, and so worth it!

Chunky Monkey Ice Cream (this is called Crazy Monkey Ice Cream in the book. I have altered this recipe slightly, and also changed the amount of ingredients so it will not overflow in this ice cream maker. Or at least so it's less-likely to overflow.)

Ingredients:
2 cups heavy whipping cream
1 cup whole milk
1 1/2 tsp. vanilla
1/3 cup sugar
2 medium ripe bananas, mashed
1/3 cup coconut, grated or shredded
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/2 cup white chocolate chips
2 Tbsp. oil (optional)

Instructions:
Melt the white chocolate chips. Add a little oil if needed to make the chips liquid. In large pan, combine the milk, cream, vanilla and sugar. Heat on low. When the mixture is warm (not hot) and the sugar has been dissolved, add the melted white chocolate chips. Remove from heat. Put in refrigerator to cool. When mixture has cooled, add the mashed bananas and coconut. Pour the mixture into the freezing canister and make the ice cream according the manufacturer's directions. (For this ice cream maker, you just turn it on and pour the mixture into the bowl. Let it run for about 25-30 minutes until it is of soft-serve consistency. It will get harder once frozen). Take the ice cream out of the canister and transfer it into an air-tight container. Stir in the nuts. Melt the chocolate chips and pour slowly into the ice cream while stirring it. The chocolate will freeze and make chocolate ribbons in the ice cream. Put the lid on the container and freeze for several hours.

Alternative Pie Crusts (For People Who Hate to Make Pies)

I've decided there are two kinds of people in the world: Those who like to make pies, and those who don't. I fall in the latter category. I make pies twice a year--for Thanksgiving and for Christmas. And I only do it then because I feel obligated out of tradtion. Also because my pumpkin and pecan pies are to-die-for. But otherwise, you can forget it.

The whole crux of the matter is the crust. I hate making pie crusts. Mostly because I think they take too much work and make too much mess and are too temperamental. Therefore, if I'm going to make a pie when it's not Thanksgiving or Christmas, I will opt for one of the two following "crust substitutes," if you will.

Actually, this first one I just barely discovered. It's wonderful if you're a coconut lover. I think it would work with any kind of pudding or custard-type pie. I made it with lemon pudding, and the whole thing just tasted like Spring to me.

I got this recipe from an All You magazine and altered it slightly.

Coconut Crust
2 cups sweetened flaked coconut
1 cup sugar cookie crumbs (about 12 cookies). I didn't have sugar cookies, so I just used vanilla sandwich cookies with the centers scraped out.
4 Tbsp. unsalted butter, melted and cooled (I just used regular salted butter).

Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of pie plate. Chill 30 minutes. Preheat oven to 350 degrees. Bake crust until golden, 15-20 minutes. Let cool on rack. Spread filling in crust and chill until ready to serve.

My second crust goes well with every kind of pie. I prefer it over regular crust, not just for ease of preparation, but also for taste and texture.

Crumble Crust
1/2 cup butter or margarine
1 cup flour
2 Tbsp. sugar
1/2 cup chopped nuts (walnuts or pecans work well)

Mix until crumbly (can do this in a food processor--just make sure not to over-mix) and press onto the bottom and up the sides of a pie plate. Bake for 15 minutes at 350 degrees. This makes enough to cover the bottom of a 9x13 glass dish.

There you have it! No rolling, no flipping, no peeling off waxed paper, no ripping crust. Easy and yummy!

Coconut Crisp Cookies

Coconut Crisp Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
2 cups rolled oats
2 cups flour
1 tsp. soda
1 tsp. baking powder
½ tsp. nutmeg
¾ tsp. salt
2 cups coconut

Cream butter with sugars. Add eggs and vanilla. Beat until light and fluffy. Add flour, baking powder, soda, salt and nutmeg. Stir in oats and coconut. Drop by teaspoonfuls onto a cookie sheet. Bake at 350 degree oven until golden (12-15 minutes).

Savory Cauliflower Soup

I threw this together tonight and it was so good! These measurements are just estimations, use your own taste.

half an onion
2 tbsp coconut oil
1 tsp crushed red pepper
1/2 tbsp coriander
1 tbsp curry
4 carrots, sliced
1 head of cauliflower
1 can coconut milk
1 can kidney or garbanzo beans
1 big can crushed tomatoes
1 tsp salt
1-2 cups vegetable broth

Saute onions in coconut oil over low to medium heat until soft and smelling good, add spices and let toast for a few minutes. Add carrots and let soften for a couple of minutes. Add vegetable broth when it seems like the onions will start to burn, then add all other ingredients. Let simmer for at least one half hour.