WHAT WE'RE WHIPPING? FLUFFY BOILED ICING for cakes & cupcakes

This is our family's favorite icing! It's fluffy, light, smooth & sweet.

On high with an electric mixer, mix 2 egg whites and 1/4 t cream of tartar until whites from stiff peaks. Meanwhile in a saucepan, bring to boil then boil for 1 minute: 1/3 C water & 1 C sugar. After egg whites have come to stiff peaks, start mixing again & in a slow steady stream, mix in hot syrup. When fully whipped/mixed, add 1/2-1 T vanilla. When your cake or cupcakes are cooled completely, spread on your Fluffy Boiled Icing.

Optional: Add food coloring to egg whites just before adding syrup or add it to the syrup after boiling.

I'm such an amateur icer, excuse my piping job.

WHAT WE'RE MAKING? EASY 3 INGREDIENT HOMEMADE ICE CREAM

Of all the recipes I've either made ice cream from or read, this recipe takes the cake!

1 qt half & half
1 C sweetened condensed milk
2 T vanilla - I buy my vanilla beans here

Yep, that's it!

Pour into the canister and turn/mix according to the directions on your ice cream maker.

Freeze for at least 4 hours in canister or airtight container, then serve when desired.

Yummo!

WHAT WE'RE BAKING? Coconut Lemon Cake - gluten free & low carb & Diabetic friendly

Cake:
Mix:
1 C almond meal
1 C unsweetened shredded coconut
2 t baking powder
2 T stevia or sugar
1 t psyllium husk
Add:
1/4 C melted butter or coconut oil
3 eggs
zest & juice of 2 lemons

Pour into a greased and lined ring tin. Bake at 350° for 23-30 minutes or until a knife inserted in the middle comes out clean.

Cool completely.

Icing:
1 C cream cheese, softened
1 C nonfat, unsweetened Greek yogurt
zest of 1 lemon
1 T stevia or sugar

"I really like it! It's very...bright tasting." - my husband

WHAT WE'RE COOKING? SAUCY ROASTED BRUSSEL SPROUTS - low carb & gluten free

Quarter 2 C Brussel spouts. Toss with 1-2 T olive oil, 1 clove minced garlic and 1 t sea salt. Spread on a baking pan evenly and roast at 400° for approx 20-40 minutes, turning every 10 mintues.

Meanwhile make the sauce:
3 T sugar
1/2 C hot water
2 T Red Boat fish sauce
2 T fresh lemon juice
2 t Sriracha hot sauce
1/4 t pepper

Mix all together and bring to a slow boil over medium heat. Then remove and toss sauce in with the hot roasted Brussel sprouts.

Our 2 year old ate 4 servings of it!

WHAT WE'RE EATING? POBLANO HAM QUICHE

Make a pie crust or do what I did and unroll a Pillsbury pie crust onto a pie plate. Crimp edges. Bake at 350° for 10 minutes. Remove pie crust from oven.

Heat 2 T olive oil in a skillet over medium heat.
Add:
1/2 chopped onion
1 t minced garlic
1/2 chopped fresh poblano or pasilla green pepper
1 C sliced mushrooms (optional)

Cook until onions are soft, about 5 minutes.

Add:
4-6 slices left-over or thick deli ham, roughly chopped or small cubes
Stir until slightly browned.

Add the poblano & ham mixture to pie crust.

In a large bowl, beat 3 large eggs, 1 C heavy cream OR whole milk, 1-2 C shredded or cubed cheese (I used swiss, mozzarella & cheddar). Salt & pepper to taste. Pour over ham & poblano mixture. Sprinkle approx 3 dashes nutmeg on top.

Bake 350° for 45 minutes to 1 hour or until a knife inserted in the center comes out clean.

Allow to rest 10 minutes before serving.