Tag Archives: recipe

324/365. i double dog dare you to take my own personal placebo.

324/365. i double dog dare you to take my own personal placebo.

’tis the season for coughs and colds and i’ve succumbed to a strain of the common cold that’s going around. i know over-the-counter cough syrups don’t do much of anything but, counterintuitively, “dummy treatments [produce] marked improvements in the participant’s conditions”. sooooo, here’s my recipe for my own, personal placebo. i don’t know if it really works, but i believe it might! it’s probably just the honey. it’s not much to look at but it’s tasty. sort of.

kris found a link to the recipe on pinterest but didn’t keep it so i can’t cite the source.

2 T raw apple cider vinegar
2 T honey
2 T warm water
1/4 t cayenne pepper
1/4 t ground ginger

mix together. plug your nose. ingest a couple of tablespoons.

315/365. recipe: eggnog soda.

315/365. recipe: eggnog soda.

thats right, it’s time for another eggnog drink recipe! this one is just as easy to prepare as maple eggnog and works great as a kids drink. i’ll bet it would also be awesome with a jigger of some sort of alcohol and/or orange juice.

and while the thought of eggnog soda might give some pause, it really is a tasty and refreshing effervescent eggnog treat.

1/2 C organic valley eggnog
1/2 C soda water ( less soda water will make for a richer end result )
freshly grated nutmeg

combine eggnog and soda water. top with grated nutmeg and enjoy!

310/365. recipe: maple eggnog with freshly grated nutmeg.

310/365. recipe: maple eggnog with freshly grated nutmeg.

since we’re getting into the swing of eggnog season, i thought it’d be fun to do a semi-occasional series on some of my favorite eggnog drink recipes. some will probably contain alcohol, but not this one. it’s super simple to make and really tasty. resist the temptation to overdo the maple syrup. the ratios provided give the eggnog just the right amount of maple flavor without overpowering it.

1/2 C organic valley eggnog
1T maple syrup
freshly grated nutmeg

combine eggnog and maple syrup and chill. top with grated nutmeg and enjoy!

262/365. We Got The Beet! (TM).

262/365. We Got The Beet! (TM). I.

i am so loving the spicy beets with grassmilk yogurt and caraway sauce i made yesterday. i took it to work and got generally positive reviews and quite a few usage suggestions.

it totally works as a topping for a burger ( in this case, an olive and swiss ). and yes, you can also dunk it in fries.

although it can be eaten and enjoyed all by itself as a savory yogurt, it’s really a multifunctional, vaguely mediterranean, spicy sauce analogous to sriracha sauce.

as a brand manager, i think it needs an identity more interesting than “spicy beets with grassmilk yogurt and caraway sauce”, befitting of its festive red color and spicy attitude. how about “We Got The Beet!”? i guess i should look into what it would take 262/365. We Got The Beet! (TM). II.

the possibilities are endless. cut it with some olive oil for a spicy beet yogurt vinaigrette. it was lovely on a roasted beet salad with feta cheese and toasted walnuts.

261/365. recipe: spicy pureed beets with grassmilk yogurt and caraway.

261/365. recipe: spicy pureed beets with grassmilk yogurt and caraway.

i found this puréed beets with yogurt and caraway by martha rose schulman and thought i’d give it a try with organic valley’s new 100% grass-fed, cream on top grassmilk yogurt.

i wasn’t sure what to expect, but it’s really, really good! i think it works all by itself as a savory/spicy yogurt but would also pair well with lamp or pork as a condiment in addition to eating with warm pita bread as martha rose schulman suggests.

if you end up making let me know what you think and if you ate it standalone or as a condiment.

don’t skip the ground caraway! it really brings in unique element to the recipe.

1 ½ pounds beets (4 medium), roasted beets
2 garlic cloves, crushed
1 cup plain grassmilk yogurt
1 tablespoon agave syrup or light corn syrup
3 tablespoons olive oil
1 teaspoon ground caraway seeds
⅛ to ¼ teaspoon cayenne, to taste
Salt to taste

– preheat oven to 350F
– roast beets for about an hour
– peel beets, cut into wedges and let cool
– crush and finely chop garlic
– add beets and garlic together in blender and pulse to chop beets into smaller chunks
– add yogurt and puree until smooth
– add agave nectar or light corn syrup, olive oil, ground caraway, cayenne and salt to taste.
– continue to blend until well mixed.


233/365. recipe: chocolate chip cookie dough ice cream.

233/365. recipe: chocolate chip cookie dough ice cream.

earlier in the week, odin and i were enjoying a scoop of chocolate chip cookie dough ice cream and i wondered how it could be possible, after years of posting ice cream recipes, that i’ve never made a batch!

so here’s my first attempt – it uses my tried and true vanilla custard base that i posted with the peaches and cream ice cream recipe which is similar to the new york times’ “master ice cream recipe”. theirs is just slightly less eggy than “mine” ( which is actually straight out of my kitchen aid ice cream maker recipe book ) and will be a little less luscious since it uses whole milk instead of half and half. the recipe for the eggless chocolate chip cookie dough comes from the brown eyed baker’s recipe which was from the ”the cookie dough lover’s cookbook”.

if you love chocolate chip cookie dough ice cream, then you’ll love this. and if you don’t love chocolate chip cookie dough ice cream, i don’t think we can’t be friends ( just kidding. sort of. :-) ).

it get’s two very enthusiastic thumbs-up from odin which is all the approval i need.


ice cream
2 1/2 cups organic valley half-and-half
8 organic valley egg yolks ( or eggs from backyard chickens if you’re lucky to be able to get them )
1 3/4 cup sugar
2 1/2 cups organic valley heavy whipping cream
4 tsp. vanilla extract
1/8th teaspoon salt

cookie dough
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
½ cup miniature semisweet chocolate chips


prepare ice cream base

in a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, stirring frequently. Remove from heat and set aside.

in a mixing bowl, whisk together egg yolks and sugar until well blended and slightly thickened.

very gradually add half-and-half to egg yolks and sugar and mix until blended.

return half-and-half mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. do not boil.

transfer half-and-half mixture into large bowl. stir in whipping cream, vanilla and salt.

cover and chill thoroughly, at least 8 hours.

prepare cookie dough

combine the butter and both sugars mix on medium speed until light and fluffy, 2 to 3 minutes.

Add the cream, vanilla and salt, and mix for another minute or so, until combined.

scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated.

using a rubber spatula, stir in the chocolate chips. refrigerate for at least 30 minutes.

prior to churning the ice cream, create ½-teaspoon to 1 teaspoon-sized balls of cookie dough and put in freezer on parchment-lined baking sheet while starting to churn the ice cream.

churn ice cream

assemble ice cream maker according to directions.

start up ice cream maker and add mixture slowly.

churn for about 20 minutes until thick, soft-serve consistency is reached. add the cookie dough chunks after about 15 minutes of churning.

put in a freezer safe container and store in the freezer.