meet: arianna’s old-fashioned tortoni.

Hola, gorgeous ones! Today’s guest post is brought to you by Arianna from Laughter & Linguini. Her recipe is for a dessert that I’ve actually never heard of but have got to try STAT – old-fashioned Tortoni. So read on, and try not to drool too much :)

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Hi everyone! My name is Arianna, and I’m the author of the blog Laughter & Linguini. I’m so excited to be featured on Gracie’s blog, and today I’d love to share a delicious, simple recipe that has been passed down in my family for generations.

Tortoni is an old-fashioned, Italian ice cream which is said to be named after an Italian café owner living in Paris during the 18th century. I really love anything old-fashioned - add ice cream into the mix and I’m a very happy girl.

My great Aunt Connie used to make this for special occasions, and her recipe is quick, fun and simple!

Old-Fashioned Tortoni

  • ¾ cup crushed macaroons
  • ¾ cup confectioner’s sugar
  • ¾ cup milk
  • ½ pint heavy cream
  • ¾ tsp almond extract

(makes 1 dozen if made in cupcake pan)

Combine ¾ cup of crushed macaroons with ¾ cup of confectioner’s sugar. Mix with ¾ cup milk, then let stand in refrigerator for 1 hour. Whip ½ pint heavy cream until stiff.

Fold in macaroon mixture and ¾ tsp almond extract. Fill cupcake papers, and sprinkle with toasted almonds if you’d like. (To toast, sprinkle layer of sliced almonds onto shallow pan and toast at 325 degree for 20 minutes.)

Cover with plastic and freeze overnight. The next day, you’ll have delicious Italian ice cream waiting for you! It may be frozen for a while, and I store them in a container so that mini-ice cream is always in my freezer.

Enjoy!

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Have you ever had Tortoni?
What recipe has been passed down in your family?

meet: caitlin, on photography.

Today’s guest post is from a close blend of mine, Caitlin from The Twenty Fifth Year. Caitlin is one of the best writers and photographers I know, so I’m honored to have her share this post on GML. Read on, and then be sure to check out more of her amazing work at 2526 Studios!

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I love photography. I love capturing a moment in time that would have otherwise escaped and sharing it with others. To me, there’s nothing as satisfying as watching the reaction of someone when they see a photo that strikes a chord with them. Whether it’s an emotion or a memory, I love the way an image can stir someone and that – among many reasons – is why I’ve turned it from a hobby to a lifestyle.

People often look at a shot I’ve taken and ask, “How did you do that?” Maybe they’re referring to an angle or an expression I’ve captured. It could be the lighting, the composition or just the surprise as to why I’d take a photo of something so ordinary like an umbrella or a street sign.

Every explanation is different. Sometimes I can just get in a position or angle my camera and show them. Sometimes it requires a bit more detail. What it all comes down to is this: trust your gut and believe in yourself.

Now, before you hand me the cliché of the century award, let me explain.

Maybe photography isn’t your thing. Maybe running is. Or baking. Or cooking. Or teaching. Whatever your bag, I can almost guarantee that when life presents you with an opportunity to get a little more or be a little better, you’re not only there, you’re there, first in line, camping out the night before telling anyone who will listen how crazy you are about it, what new thing you learned about it, all the while trying to convince them to love it, too.

How did you get to be that way?

You found this thing you liked, you tried it and discovered you were pretty good at it. You tried it out a little more, and you were great! So great, in fact, that right away you became the best there ever was at your new interest.

Or maybe, this thing you liked? Didn’t come naturally. It didn’t fall right into your lap, in no need of an instruction booklet, waiting to make your life instantly gratifying.

Now is the time to call upon those dear little friends of yours – the clichés.

Think about what you love. Take away the fear of being judged, of failing and the uncertainty of what the result will be. Take away the audience, your peers and the idea of facing adversity.

What are you left with?

Oh yeah, that thing you love.

And your mojo.

Start there. Strip it down and get back to basics. You and that thing you love? Are awesome together. The more you practice and pursue, the less you’ll even think about those things you took away. Sure the audience will come back. Peers will start to pop up. Some may even judge. But you followed your gut, you believed in yourself and you will then know having that power means more than any negative thought, word or deed that could be thrown your way.

Don’t believe me?

Let me tell you something. Almost a year ago, I left the state where I’d spent my entire life. I sold everything that wouldn’t fit in the back of my SUV and moved half way across the country. I took a severe pay cut and completely revamped my lifestyle. Being away from the people and places that had been a distraction to me let me break everything down to its simplest form. My intuition had told me to make this move and even though there were times I doubted my actions, nothing was pulling me as hard in another direction as it did to come here.

Five months after my arrival, I received my camera. I’d always had an interest in photography but when I picked up my DSLR for the first time, the only thing I knew how to do was turn it on and off. I started snapping and never quite stopped. Tens of thousands of photos, lots of research and a few small investments later, I launched my own business.

Now, I’m booking shoots. I’m crawling in dirt, getting in rivers, standing on my kitchen counter and doing whatever it takes to capture that moment that will evoke a person’s reaction.

I’m not thinking about other amazing photographers’ work when I’m shooting. I’m not thinking about what they’d say or how my friends and family will react. I’m not thinking about anything except what ‘s happening in that very moment. Truth be told, I follow a very keen sense of myself as I move through positions and angles. I trust that I know what I’m doing and know that if I’m not, it’s not the end of the world. Either way, there’s a lesson to learn and it in comes another little piece of confidence.

By listening and believing in myself, I’ve ended up right where I need to be. And guess what? The same story is one you can tell others, too. All you’ve gotta do is believe, trust, listen and get back to the most basic and stable approach you can take: it’s just you and that thing you love. Nothing else.

If it’s something as special to you as my camera is to me, you’re in for a real treat. Watch it become an extension of you. Watch your life prosper and grow. Never, ever ever, let anyone take it away.

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What hobby (or cause/belief/etc.) are you particularly passionate about?

meet: katie’s single-lady banana bread.

Hi sweets! Today I’m thrilled to bring you a guest post from one of my favorite bloggers – Katie. CKK is a go-to of mine for simple-yet-healthy recipes, and homegirl is a *pro* when it comes to single-serving meals/treats. So please read on to get to know Katie and for a new recipe of hers! xoxo G.

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Hi!! I’m Katie, of the blog: Chocolate-Covered Katie.

It’s such an honor to be on Gracie’s blog. She is adorable and I love her for so many reasons! First, she appreciates all things cake batter, just like me! My own blog is filled with cake-batter recipes:

chococakeshake1

Such as the healthy Chocolate Cake-Batter Milkshake.

But more importantly, Gracie and I are both single ladies. When she asked me to highlight one of my single-lady cupcake flavors for today’s post, I was super-happy to oblige!

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Single-Lady Banana Bread

(This makes one muffin or cupcake… Feel free to use a mini loaf pan if you’d rather have bread.)

  • 3T flour (30g) (such as spelt, ww pastry, all-purpose…)
  • heaping 1/16th tsp salt
  • 1 heaping tablespoon very-ripe banana (20g)
  • 1T oil, pre-melted vegan butter, applesauce, or combo (I used 10g coconut oil)
  • 1T liquid, or more or less as needed to moisten batter (nondairy milk or water)
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder, and tiny pinch baking soda (for flavor)
  • Sweetener (For normal tastebuds, 1 to 1 and 1/2 T sugar. If you use liquid sweetener, cut back on other liquid. You can also use stevia. I omitted sugar, but most will probably want some.)

Preheat the oven to 325 degrees. Mix the dry, mix the wet, then add the two together. Pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 10-14 ish minutes. (You can also cook in a microwave: spray a dish or mug with oil, and microwave about 90 seconds.)

See original single-lady post for Nutritional Information.

banana-cupcake

Let’s talk frosting!

This is really good with healthy Vanilla Fudge Frosting.

But it’s just as good with regular ole pb, coconut butter, or even plain!

Healthy can be naughty…

On my blog, I try to show that healthy food can taste amazing when it’s prepared the right way. One shouldn’t have to choose between good health and good taste; you can have your cake (preferably chocolate!) and eat it too.

Please do stop by sometime, at Chocolate-Covered Katie, and say hi. I love meeting new bloggie or reader friends! Smile

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What’s your go-to single serving treat?