Your Favorite Recipes of 2010

This year, I've struggled to find time to do a lot of the things that I love to do. Now, I've never been that huge of a cook, but now that I have VERY limited time to be in charge of the cooking, it's like a privilege that's been taken away. I did try a few things, like cinnamon rolls, the lemon-basil martini, and lots and lots of things out of our very first real-deal vegetable garden.

I get asked to participate in lots of recipe exchanges, and I always feel a little lame having not much to contribute. I get most of my recipes online or out of my favorite Giada cookbooks. But, I would love to be better about recommending recipes, because I always get great ones in return.

So, I thought I'd try something new. Why not do a recipe exchange blog post? Tell everyone what's been cooking in your kitchen lately. I'd especially love to hear your simple (fast? slow cooked?) and kid-friendly recipes. So do share! You can link to your own personal recipe (post it on your own blog), or anywhere in the World Wide Web!

Mommy Drinks Because You Cry

We don't get invited to many "grownup" parties these days, but we were recently invited to a vodka infusion party. I am not sure how one goes about infusing vodka, so any tips are appreciated. But in celebration of my discovery of what's sure to be a totally awesome invention (vodka + other yumminess), I'm sharing with you my favorite way to drink vodka. Now I'm assuming I can somehow make this cocktail into an infusion of some sort...just have to figure out how. This was an especially great way to put the abundance of basil in our garden to use. Only so much pesto a girl can take...right?

Any partying going on in your world lately?

Pumpkin Girl Cure for the Blues Lemon Basil Martini
1 cocktail shaker
lots of ice
10 - 12 basil leaves
juice from 1/2 lemon
1 T. sugar
vodka (lots)

Yummy Caramel Cashew Ice Cream Recipe

It's such a cliche, I know, but a pregnant woman loves ice cream. And I'm no exception. I've only been making homemade ice cream for a very short time, but I really love it. I am missing my favorite ice cream place Izzy's in St. Paul, MN so maybe this helps make up for it. The Milwaukee, WI area is really all about frozen custard, and I'm just not as much a fan. I have yet to find a single ice cream place anywhere around, so if you're from the area, do fill me in if you know of a place. They have this flavor at Izzy's, I think it's called Coffee Break, which I seem to remember being a coffee ice cream with Oreo cookies...dreamy.

But I took some liberties with a Caramel Cashew recipe I found online and it turned out great. Keep in mind that I didn't measure all of the ingredients when I made it, so I'm approximating here.

If you make it, tell me how it turns out.

Pumpkin Girl's Caramel Cashew Ice Cream

Ingredients:
--1 14 oz. can of sweetened condensed milk
--2 C. heavy cream
--1/2 C. diced unsalted cashews (salted if you like a saltier ice cream)
--1/4 C. cashew butter
--1/4 C. butterscotch caramel ice cream topping (or plain caramel would probably work, too)

Mix all ingredients in a bowl, until cashew butter and caramel topping is well mixed in. Transfer to ice cream maker and freeze according to maker's directions. Move to covered container and freeze in your freezer for 24 hours. ENJOY!