HOMEMADE CHOCOLATE MALTED CRUNCH ICE CREAM

Chocolate Malted Crunch homemade ice cream in a glass dish with antique spoon

When I was younger (see also: when I didn’t have to worry about frivolous things like calories) one of my greatest pleasures in life could be found at the local drugstore. It wasn’t until I just typed that sentence out that I realized how ancient it makes me sound. Sadly, it’s true. I grew up in an era in which the local drugstore had an ice cream counter. My friends and I would walk there from my house and pony up our 65 cents for two scoops on a cake cone. Without fail, I’d order chocolate chip on top of chocolate malted crunch. In the years that have since passed, I moved out of California and have not been able to find Thrifty brand ice cream anywhere. And while chocolate chip is an easy enough ice cream flavor to find, chocolate malted crunch is not. So I improvised. I developed a recipe for homemade Chocolate Malted Crunch ice cream that — dare I say — is better than the drugstore version.

Chocolate Malted Crunch homemade ice cream in a glass dish with antique spoonContinue Reading

EASY DIY WILD GREENERY WREATH

If you’ve recently spent any length of time perusing hobby store aisles for the perfect spring or summer wreath, you might share in my frustration. Most of what is available ready-made is a bit pitiful. I’m not a fan of gaudy florals that look about as real as a garden gnome. I wanted something with a more wild look to it, like it was gathered in the forest and pinned loosely into place. Since I couldn’t find something like that already made, I decided to create an easy DIY wild greenery wreath of my own. I’m quite please with how it turned out. And you guys, it was so ridiculously easy to make. Read on to see how I did it.

Wild greenery wreath with white flowersContinue Reading

CHICKEN FAJITA CORNBREAD BAKE

red and orange bell pepper strips topped with cornbread, sour cream and chopped cilantro

Mine is a family of foodies. We eat real food meals ninety-nine percent of the time, with the occasional quick dinner of crackers and cheese thrown in every once in awhile for good measure. We also tend to eat with the seasons, opting for grilled meals most summer nights and baked casseroles or soups in the winter. Transitional seasons give us the chance to do a little of both. The meal I’m sharing today is the result of some recipe experimentation to include the flavors of summer wrapped up in a hearty dinner. If you’re a fan of Mexican food, you’re going to love our chicken fajita cornbread bake.

red and orange bell pepper strips topped with cornbread, sour cream and chopped cilantroContinue Reading