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I went on a bit of a baking frenzy tonight. I made two things, both of the butter pecan variety. Why, you ask? Well, it's my dad and sister's birthdays (technically it was last weekend), and I wanted to make something other than the usual birthday cake.
First, I whipped up these truly phenomenal pecan shortbread cookies from Gourmet magazine. Can I just say how much I love Gourmet magazine? I'm not really that good of a cook, so I rely on Gourmet to put together awesome menus and have a great variety of stuff in each issue. And they even have a section of stuff that takes under 15 minutes! But, I digress.
I also made a batch of butter pecan ice cream out of my new Ben & Jerry's cookbook. I just pulled it out of the canister and it tastes like frozen whipped cream. I guess that's because that's sort of what it is. It is so freakin good I can't believe I didn't sit down with my spoonula and eat the whole thing myself.
Back to Gourmet. I am also making this month's vegetarian cassoulet for the birthday dinner. No one is a vegetarian and I've got some picky eaters of the under 6 variety, so we'll see if it goes over. Hopefully we don't have to order pizza. I guess we can always just eat ice cream and cookies and be done with it. That's all I need, really.
1 comment:
The B&J butter pecan ice cream is a staple at my house. It is my Dad's favorite flavor and he always looks so sad if he visits and I haven't made it. And how can it go wrong? It has a lb of nuts cooked in a bunch o' butter. Yum!
I'll have to try out the cookies on him next time I visit.
Let me know what you think of the veg. cassoulet.
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