It’s hot outside. As in 95+ degrees hot. Ugh. Days like this need homemade ice cream! This is an easy recipe to put together and it’s very versatile. If you can eat dairy, just switch out the coconut milk for heavy cream or half & half, and the dairy-free milk for regular milk.  I love that it uses jam as the fruit. We always have homemade jams in our pantry, so it’s great to switch out the flavors each time and enjoy something a little different.

I have a small ice cream maker that I use just like this one here.

Dairy-Free Homemade Raspberry Ice “Cream”

  • 2 cans Thai Kitchen unsweetened coconut milk {place the cans in the fridge ahead of time to make this process faster!}
  • 1/2 cup any other dairy-free milk- I used Silk Vanilla Soy
  • 1/2 cup sugar
  • 1 cup raspberry jam or syrup {or any flavor you’d like!}, divided in half

Combine milks, sugar and 1/2 cup of the jam and whisk to dissolve sugar. Pour into an ice cream maker. Follow the directions on your ice cream maker to begin mixing- mine just requires the push of a button.

Let the ice cream maker agitate for about 15-20 minutes. Pour contents into a freezer-safe container. Take the remaining 1/2 cup of jam and drizzle along the top of the ice cream. Using a knife, swirl the jam in and around to create a marbled effect.

Freeze until solid, about 4-5 hours. I serve mine with a little more jam/ syrup on top!



This recipe has become one of my go-to recipes for potlucks and family dinners because it is so easy and everyone loves it!

Pizza Pasta Salad

16 oz. rotini pasta
1 cup pepperoni, diced (I used a 5 oz bag of the mini pepperonis to save time)
1 can olives, sliced
1 cup mozzarella, cut into small pieces (I usually use about 6 string cheeses-they work so great for this!)
1/4 cup Parmesan cheese
1 cup tomatoes, diced (I usually leave these out since my family is not a huge fan of tomatoes!)
1 bottle of Bernstein’s Restaurant Recipe Italian dressing (I have tried several different kinds of Italian dressing and this one really is the best in this recipe-it makes it so yummy!  It’s not very expensive and I’ve been able to find it at most grocery stores.)

Cook pasta according to package directions.  While the pasta is boiling, you can get everything else ready to assemble.  Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water.  Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve.  You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving.  I like to prepare this the night before so everything has a bit of a chance to marinate.  Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!


Carrot Cake Granola

I’ve been craving carrot cake for weeks, but summer’s coming up quickly and I really don’t need to be eating cake right now. I decided to make carrot cake granola instead! It’s loaded with all of the goodies that you’d find in your favorite carrot cake: coconut, walnuts, raisins, and warm spices. I even got all trendy and threw in some quinoa, which adds a nutty flavor and slightly chewy texture. This is one of my new favorite treats – I keep disappearing into the kitchen to sneak a hand full.  It’s also great sprinkled over yogurt – I recommend coconut or lemon!


Because the carrots and quinoa add so much moisture to this granola, it takes longer to make than my other granola recipes – about an hour total. You’ll start it at high heat to toast the oats and walnuts, then reduce the heat to dehydrate the carrots. The result is a great combination of crunchy, chewy, and soft textures. It’s also my contribution to this month’s leftover club, where food bloggers ship their leftovers to faraway friends. A bag of this carrot cake granola is headed off to Dani from Dining with Dani. I hope he likes it as much as I do! Be sure to check out the bottom of this post to see what everyone else made this month!

Carrot Cake Granola

Total time


Serves: 20

  • 2 cups rolled oats
  • 1 cup shredded carrot (about 2)
  • ¾ cup cooked quinoa
  • ½ cup walnuts
  • ¼ cup shredded coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • dash salt
  • 3 tablespoons honey
  • 3 tablespoons coconut oil (at room temperature)
  • 1 teaspoon vanilla
  • ¼ cup raisins
  1. Heat oven to 350F. Line a baking sheet with a silicon mat or parchment.
  2. Mix fist 10 ingredients (through salt). In a separate bowl, mix together honey, coconut oil, and vanilla. Pour wet ingredients into dry ingredients; mix thoroughly. Spread in a thin layer on the baking sheet.
  3. Bake 15 minutes; stir. Reduce heat to 225F and bake 45 minutes, or until ingredients are dry and toasted. Remove from oven and let cool. Stir in raisins.
  4. Store in an airtight container.

Calories: 115 Fat: 5 Carbohydrates: 15.5 Fiber: 2 Protein: 3



Check out what everyone else made this month! (I was the lucky recipient of the Pancakes and Bacon Cookies… Um, Yum!!!)



Don’t you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club for more details!

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