I’d like to take a moment to give a quick shout-out to my first 100 followers. Thank you, from the bottom of my heart for your support. I started this venture last August I believe (??) and have had a total blast ever since. I started this blog because I kept clogging up the news feed on Facebook with pictures of dinners and desserts I had made that day. Also, I was needing some kind of creative outlet. I am sure some of you parents out there can relate - when you have small children, although they are blessings, they are draining! I find myself completely wrapped up in their little worlds as well as in my Mommy world that I had forgotten I needed to do something solely for me.
I love to write.
I love to cook.
I love to bake.
I love to invent.
I love to vent.
I love to read.
I love to share my thoughts on the books I read.
I love my family.
I kind of like me.
Since I kind of like me, I know I need to take care of me. Hello blog. Thank you for being the outlet I needed. You are healthy, not that time-consuming and you are a blank slate for which I get to turn you into the art I so desperately needed to display. If nobody reads this blog, I am fine with that. This blog is not for my ego. It is not for me to compete with other blogs. I am not naive, I get that most blogs have hundreds of followers. But, no. This blog is simply a place for me to share me. In a healthy way. A place where my sons can come to in later years to see what Mom was up to or to hear stories about themselves when I have passed.
This blog has taken several shapes since I started it. At first it was solely a food blog. I felt that my touch of adding altitude changes what you can compost, recycle and reuse was a good “catch” but it has morphed into a place where I am able to share my stories, thoughts, experiences, writings and book loves. I love this blog. I love you for taking the time out of your busy lives to read some of my stuff.
Thank you. And for you I present to you a delectable dessert, compliments of Eating Well Magazine June 2013. Easy to make, easy on the body and a fairy tale for the taste buds. I am making this especially for my sister-in-law who is trekking up to the house with my nephews for a fun sleep over. One nephew is 3 the other is growing perfectly in her belly. We are doing a barbecue and I felt to help in any digestive issues that may occur from large dinners, I would make a dessert. I remember being 7 months pregnant. Stuff starts to get crowded in there. Ginger always did the trick for me. And if she does not have any issues, well, this dessert rocks. Especially on a warm night, after a fantastic barbecue. I’m also thinking the cousins will like these “sandwiches” as well….perfect for small hands thirsting for ice cream (when in fact it’s fro-yo…shhhhhh!).
Happy to you, my 100 followers.
Ingredients
1 cup low-fat vanilla frozen yogurt, softened
2 tablespoons finely chopped crystallized ginger
1 tablespoon lemon juice
16 thin ginger crisps, such as Anna’s brand
Preparation
- Mix frozen yogurt, ginger and lemon juice in a medium bowl. Spread 2 tablespoons of the mixture on 8 cookies, then top each with another cookie. Freeze in a single layer until firm, at least 1 1/2 hours. Individually wrap once frozen solid.
Make Ahead Tip: Individually wrap and keep in the freezer for up to 1 week.
High Altitude Adjustment
- None
Compost
- None
Recycle
- Cookie box
- Yogurt container/lid
Reuse
- Make a ton to keep individually wrapped in plastic wrap in the freezer for afternoon delights.