Monday, April 23, 2012

Ice Cream!

Most of ice cream today has chocolate in it, or asks you to put chocolate on it. For example...

Rocky Road 

Cookies and Cream 

Mint Chocolate Chip

as well as Hot Fudge Sundaes 
(again... chocolate).

 How do you continue eating ice cream when you're allergic to the world's favorite sweet?

I'll tell you how. 

Don't automatically put yourself down as a forever vanilla consumer. There's essentially nothing wrong with vanilla. It's a great flavor, but there's plenty of ways to eat ice cream without it being boring! Think of all the fruit flavors (namely strawberry, black raspberry, and peach) that Breyers and Blue Bunny have come out with! Then, there's also pistachio, coffee, peanut butter, and a gazillion other varieties that you can enjoy, all without ever crossing paths with chocolate!

But my personal favorite? Plain vanilla ice (yes, I realize I already partially condemned this earlier, but... wait for it...) with root beer float topping. 
Epic win! 

Tuesday, April 3, 2012

Russian Tea Cakes

This particular cookie happens to be one of my absolute favorites. And the great news? There's absolutely no chocolate! My sister, Jessa Bri, is allergic to eggs (how we got so many allergies in one family I don't know, so don't ask), and she's the one who is always experimenting in the kitchen to find recipes that everyone can eat. Her blog, Who Needs Eggs, is a great place to go when you have allergies in the house!

But what are russian tea cakes like? Small, sugary, and prone to leave a dusting of powdered sweetness on your fingertips, they're everything you'd want in a dessert lacking in the world's favorite sweet. When you first bite into them, oh! I don't think I can give the joy a description!

Russian Tea Cakes
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract (or vanilla)
2 1/4 cups flour
1/4 teaspoon salt
Powdered sugar

Preheat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.