I love cookbooks. I love a challenge. So when a group of friends of mine decided to do a cookbook blog challenge I was all for it. We were supposed to pick a cookbook, choose how many new recipes a week we were going to try and then pick how long we would do it for. It sounded like just what I needed. I have quite a few cookbooks that are underutilized and a personal blog that is often neglected. The problem is I hate playing favorites. I just couldn't commit to one cookbook for any extended period of time. That's when I decided to do it my way.
My version of the challenge -- try one new recipe each week and blog about it. I've been in a cooking rut lately foodwise and I'm looking forward to trying new things.
This week it was Blueberry Crumb Bars from Tracey's Culinary Adventures that I found on Tastespotting. Besides being super easy to make they are delish! My husband who doesn't usually like fruity things even liked them. My toddler gobbled them up too. I would have taken a picture, but they were gone before I got a chance to! No fears though, I'm making another batch to take to a family picnic. Maybe I'll get a pic before they disappear again.
I decided to make home-made ice cream too! I've been wanting to try vegan coconut milk ice creams and I thought vanilla would go nicely with the blueberry bars.
I started with 1 can coconut milk, 1/2 can soy milk, vanilla and sugar. The vanilla and sugar you have to add to taste. Add more than you think you should because when it's frozen it will be less sweet. I was kind of surprised how much I added. (Then again I was using home brewed vanilla extract so it may not have been as strong as store bought.) I've got it chilling in the ice cream machine now. I hope the finished product is as good as the base tasted!
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