- 1 box gluten-free white cake mix
- 1 stick butter
- 8 oz. cream cheese
- 4 eggs
- 1.5 tsp. vanilla
- 1.5 drops doTerra® lavender essential oil
- 2/3 lb. powdered sugar
- 1 c frozen blueberries


In my pantry today:
So those grapes that seemed so delicious and friendly because of that sale rack on which they so leisurely reclined? Yeah, over several days the entire bag has gone into just about every room in the house with the best of intentions and I cannot live this lie any longer. Time for a crumble.
Slice the grapes in half but not the blueberries. Put in a cold pan with corn starch mixed into water and white sugar (I have not opened this bag of sugar in nearly a year you guys), add wine and bring to a low boil on M. Reduce heat to ML and stir until thick. Mash together the last four ingredients above to make the topping and dollop on the grapes/blueberries; bake in a 350° oven for 25-30m and serve some hot then serve some cold — 4 spoons!
Posted in Uncategorized
Tagged bake grapes, baked grapes, blueberries, Blueberry, butter, Cook, cooking, corn starch, crumble, dessert, graoes, Grape, grapes, Home, recipe, Sugar, Wine color
In my pantry today:
Chop kale, remove stems and blanch for 10 seconds; drain. In the food processor, put all ingredients and blend until at your preferred consistency. Fill popsicle molds with the delicious nutrition and freeze ’til NOM. 4 spoons!
Posted in Uncategorized
Tagged carrot, dessert, flax, greek yogurt, nectarine, orange, popsicle, recipe
This rice pudding is inspired by Indian rice pudding, but I have no intentions of calling it such — I used what I had, and it turned out pretty tasty! Melt butter in the bottom of a medium sauce pot. Stir together: 2 c almond milk, sugar, cardamom and rice. Pour mixture into pot and bring to a boil on M. Let continue to on ML for about 20-30 m. Once it begins to thicken, add last cup of almond milk and continue stirring while it comes back to a boil on M. Reduce heat back to ML and let continue to boil for another 20-30m. Stir in coconut milk and let continue to cook on ML for 10-20m. Refrigerate pot contents and serve warm or when chilled. I prefer chilled, as that is how most area Indian restaurants serve theirs… but as this isn’t a proper, respectful derivation I cannot judge you. 4 spoons!
Posted in Uncategorized
Tagged dessert, dudhapak, indian rice pudding, pudding, recipe, rice pudding, vegetarian
In my pantry today:
This one’s easy, especially with a food processor. I can’t justify constant sweets but what else can I do with all the healthy, color-rich berries in my fridge before they spoil? Specifically, these berries still had a few more days before skin-wrinkling, so the clock was ticking on doing anything that didn’t include throwing them into a smoothie. Soften cream cheese, then put it in the food processor with whipped cream, confectioner’s sugar and extract. Blend until smooth then pour into a pie shell you didn’t have to make (in some cases, not having to do the work makes things even more delicious). Gently massage a 1/2 tsp of white sugar into the berries you had meticulously sliced and top the pie. Let the whole shebang set in the freezer for as long as and as hard as you want your pie. Mmm. Pie.
Now, this is one of those big steps for me: I do not like berries. I don’t really much care for any fruit, truth be told. This is an obvious conflict of interest between my health and tastebuds, but by and large I imagine the taste regions on my tongue are a little skewed. My sensory reactions to things began to change around 2003, and for a long time the inside of my mouth (tongue included) was numb. What do these two things mean?
1. Sometimes a delicious meal set before me tastes entirely like dish soap. This won’t happen often, and it certainly wouldn’t deign to be a predictable occurrence.
2. So in the same vein of being able to set my hands in frying pans because I had no functioning pain receptors, once I downed an entire bottle of habanero syrup as a party trick. Because I am a vainglorious idiot. I didn’t feel it, but I did wake the next morning with acid burns that had removed part of the top layer of my tongue. Again, I couldn’t feel any of it; I just don’t really show off that particular muscle in public, which is a perfectly fine outcome by our culture.
What, you ask, do these things have to do with my ever-increasing distaste of fruit? I’m not a doctor (in case you weren’t certain) but I’m guessing the front and middle of my tongue is a little more out of the game than the “sour” receptors. Sour things curdle my face the way a shot of whiskey hurts a teenager’s disposition. I do not like them, condone them or want to see them in my home. And berries are sour as hell. Unless overly sugared or thrown in a smoothie, I want no part of most fruits. Don’t worry, dear readers — I love vegetables enough to cover the fruit thing. And there’s a box of powdered sugar ever at the ready in my cupboards.
And despite the whole “fruit” issue, this still earned 4 spoons.
Posted in Uncategorized
Tagged berries, dessert, easy, MS, no-bake, party tricks, sour, tongue