I have a relationship with this pie.  That’s normal, right?  

The smell of this pie takes me back to the days six year old me would run screaming through our lime green, hallway shaped kitchen in anticipation of pie and ice cream and the imminent holiday festivities such a dessert suggested.   

My Dad has been making this pie, with more cinnamon, with less coriander, with two eggs, with four eggs, with all sorts of variations, for… oh, just my entire life.  

Believe it or not, it’s hard to write about something you’re so close to.  Two things here are strange.  One… I’m so close to a pie.  Two… I’m having trouble writing about dessert! Oooh Lordy. 

Here’s what I want you to know about this Sweet Potato Pie.  Excuse me while I stumble through this.  

     This pie is made with orange fleshed sweet potatoes.  Maybe you call them yams.  Maybe you call them sweet potatoes.  The difference continues to perplex and bore me.  

     If you’re wondering what heaven might smell like, whip this pie up, throw it in the oven, wait 20 minutes then take a deep breath somewhere near the oven.  There.  Heaven.  Coriander, nutmeg, cinnamon and brown sugar heaven.  

     This pie can be made with my Easy No-Roll Pie Crust.  You win.  I win.  Pillsbury pre-made pie crust loses.  It’s better this way.  Trust me. 

Sweet Potato Pie.  It’s beauty.  It’s love.  If you think I’m exaggerating… then we’re obviously not friends. 

This is a gorgeous holiday pie.  Sweet Potato Pie is a really lovely alternative to Pumpkin Pie.  The flavors are full and warm and inviting, everything you would want from a Autumn pie.  

Can I say enough good things about this pie?  No.  

Maybe you’re not a pie baker.  That’s ok.  Become one now.  If you take the time to make this pie, it won’t let you down.  The love shines through, promise.  

Dad’s Perfect Sweet Potato Pie

     makes one 9-inch (you’ll have extra filling) or 10-inch pie 

     Note-  the No Roll Pie Crust is only made for a 9-inch pie pan

     Print this Recipe!

2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
1/2 granulated sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted
2- 5oz cans evaporated milk (1 1/4 cups evaporated milk)
3 large eggs
1 Tablespoon vanilla

Boil two medium sweet potatoes in their jackets in a covered pot over moderate flame, until sweet potatoes are very soft and tender.

Test with a thin sharp knife. If there is any resistence, boil longer. Knife should penetrate the sweet potatoes fast and smoothly. Remove potatoes from the water and allow to cool on a plate or wire rack.

When cool enough to handle, peel potatoes, cut into chunks and place in a large bowl. Mash potatoes thoroughly with a potato masher. There should be NO lumps.

Measure 2 cups and put in a medium sized pot with the packed brown sugar, all of the spices, salt,  the 1/2 stick butter, and one 5 oz can of evaporated milk. Cook on low flame for about 5 minutes, whipping with a wire whisk until butter and brown sugar are melted down and mixture is well blended, smooth and starts to bubble. Remove from fire and let cool in pot. 

In a medium sized bowl, beat the three eggs with a fork. Add the second 5oz can of evaporated milk, granulated sugar and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture from pot into a large bowl. Stir  in the egg mixture. Blend thoroughly with a whisk and refrigerate mixture overnight or use immediately.  

Easy No-Roll Pie Crust

     makes one 9-inch pie shell

1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 Tablespoons sugar

1/8 teaspoon baking powder

1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater

1/4 cup vegetable oil (I used almond oil)

1 Tablespoon cream cheese, at room temperature

2 Tablespoons cold milk

In a medium sized bowl combine flour, salt, baking powder and sugar.  Whisk together.  

Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.  With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’

re in well incorporated into the flour.  Some butter bits will be tiny, other the size of small peddles.  The dough may even begin to some together in a rough, sandy kind of way.  

Combine the milk and oil.  Whisk together.  Add all at once to the flour and butter mixture.  With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.  The mixture does not need to come together into a ball.  Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate.  With your fingers,  press the dough evenly into the bottom of the pie plate and up the sides.  Try to get the dough as even as possible, but don’t worry too much about finger indentations.  You can’

t fight that.  

Place the prepared crust in the freezer while you preheat the oven.

When the oven is preheated, remove the crust from the freezer and add the sweet potato filling until almost full.  I used a 9-inch pie shell and had a bit of extra filling.  

Heat oven 450 degrees with a cookie sheet inside. After heated. pour filling into the pie shell and put on the HOT cookie sheet. Bake at 450 for ten minutes then turn oven to 325 (300 with the convection fan turned on) and bake for 1 hour more, or until edges and center are raised and puffed and the center only shakes slightly.  

Remove from oven.  Let cool on a wire rack for 1 hour before serving.  

Here’s a fun fact:  my Mom is a scrapbooker.  She’s a serious scrapbooker.  She’s got the paper cutters, the corner choppers, the fancy albums and colorful background paper… there are stickers…. so so many stickers.  She’s for real.  Scrapbooking is the new rubber stamping.  Remember the rubber stamp craze!?  Yea, we’ve moved on.  Scrapbooking. 

I went to my parents’ house a few days ago to find these envelopes gracing the brick fireplace.  The envelope in front had my name on it.  I was hoping for an early Christmas stocking.  Boy oh boy did I get it.  Among other darling and embarrassing photos of myself, I found a chronological history of my school days.  From preschool to high school.  Every cute, awkward and downright horrifying picture.  

Now.  Because I don’t know any better.  Because I’m certifiably batty… allow me to share with you preschool through seventh grade.  The later, more awkward years will follow, and we’ll all cry. 

Though she will deny it, my Mom gave me this haircut herself.  I remember very well.  Even at four, I knew how ridiculous I looked.  

First grade.  Somehow I think I rise above this bowl haircut.  

Second grade.  That tiny headband is failing…. big time.  Nice frock.  I would totally rock that these days. Is that weird?  That’s weird. 

Nice corner fading third grade!  I feel like there are some serious adult teeth hiding out in that mouth.  

Oooh yes.  Full of teeth.   You have to grow into your teeth.  It’s true.  It’s like puppies with big paws.  Should I tell you how much I loved this Cinco de Mayo dress with matching hair ribbon?  Yes.  A lot.  

Mixed girl hair is a hard thing.  It wants to be curly.  It wants to be straight.  It wants to ruin your life.  What are you going to do?  Button your shirt all the way up and hope for the best. 

a)  Why do the school photographers make you look in the ceiling corner.  It’s awkward.  

b)  I thought this shirt was so clever.  I was right.  

Oooh Joy .  Triangle hair.  So short.  So much volume.  I wish I could have gone back in time to tell you everything would work out ok… but the truth is that you’ve got some seriously awkward years ahead of you.  Yeesh. 

Enjoy the kitchen intermission.  Laugh at me.  Please… go on… laugh.  If your Mom is a scrapbooker, you might not want to laugh as hard.  Your time for an embarrassing envelope will come. 

I cleared out my cooking cupboard and piled everything up on a table… I’m trying to make a point.  

I think it’s important you know that you don’t need cabinets full of fancy equipment to make glorious things happen in the kitchen.  

I think it’s important you know that I don’t have the most, biggest, nor the best equipment in my kitchen.  I do seem to have enough… and I’m scrappy enough to make things work.  

Let’s talk kitchen gear:  what you must have and what you might want to have on hand.  

Aaaand, go!

Joy the Baker Kitchen Must Haves:

A good mixer.  I have a fancy Kitchen Aid… but any good stand mixer will do.  You don’t have to drop hundreds on a mixer to get a good one.  

Half sheet baking pan… for cookies and roasting veggies and making blackberry pie bars.

Standard Muffin pan… for all the muffins and cupcakes you could ever want.

Loaf Pan… an 8×4 or 9×5 will do ya just fine. 

Bundt pan

Pie pan… glass or metal, whatever you prefer.

Round cake pans… either 8-inch or 9-inch. 

9×13 baking pan… brownies, please.

Metal nesting bowls… get these for super cheap from a restaurant supple store.  

Sifter… I use this one for just about everything from draining pasta to sifting dry ingredients.  

One good, soul saving spatula that is heat resistant, sturdy and brightly colored.  God bless this William Sonoma spatula of mine.  I love this thing.

A microplane.. for zest, for nutmeg, for Parmesan cheese, for garlic… for everything. 

Wooden spoons… preferable inherited from your grandmother.

Metal measuring cups.

Teaspoon and tablespoons spoons.

Tablespoon metal ice cream scoop… for perfect cookies. 

Candy thermometer.  

**  Here’s a fun secret.  When shopping for these essentials stay away from Crate and Barrel and other fancy shops.  Find a good (often dusty) restaurant supple store in your area and shop for the basics there.  Cheap cheap cheap and quality that can stand up to commercial kitchen use.  It’s where all of my metal bowl, sifter, sheet pans, loaf pans and measuring cups come from.  

Joy the Baker Might Wanna Haves:

Vintage Tube Pan.. thrift store shopping people… thrift stores.

French Press… I suggest baking only after you’ve had your morning coffee.

Mini muffin pan… for cuteness.

6-inch round cake pans.

Pretty glass storage containers… thrift store finds.  

Fancy casserole dish that can go from freezer to oven to dishwasher and back again.  

Box grater… my secret weapon when it comes to scones.

Metal tongs.  

Plastic bench scraper… the little flexible white kind, 

Pastry cutter… but I always end us using my fingers, don’t you?

Ice cream maker… if you’re really feeling fancy.

Pretty measuring cups… because pretty just makes you feel good sometimes.

With a few quality pieces, restaurant supply store finds, thrift store gems and some pretty and colorful touches, I’ve made my kitchen into a functional and pretty darling place.  It’s not supposed to be daunting… it’s just pans and spatulas!

What’s going on in my world?  

Oooh the usual… just swabbing my cheeks, barcoding the samples, labeling them a biohazard, shoving them in an envelope and leaving them for the postman.  That’s normal… I do this nearly everyday.

I’m swabbing because I just put myself on the Be The Match list with the National Marrow Donation Program.  The National Marrow Donation Program houses a giant list and genetic samples of possible donors… a list about 12 million people long.  Dang!  Doctors look for genetic matches for patients that suffer from life threatening illnesses like leukemia and lymphoma.  Sometimes doctors and patients find a genetic match among the millions on the list… sometimes they don’t.  

If I’m a match, some doctors will come to knock me out and take bone marrow from my lower back.  Someone gets my good bone marrow and I grow my own bone marrow back.  Success!  I decided to become a part of the National Marrow Donation Program because I feel blessed enough to be strong and healthy, and would be more than happy to share that health with someone else.  

It’s a bit commitment … one that I considered for months before signing up.  See, there’s needles… and many hours of prep and testing before the actual donation begins.  And… needles.  

I’m not telling you about the National Marrow Donation Program because I want you to rush out and sign up.  It was the right choice for me… but it might not be for everyone.  But… if you think marrow donation might be right up your alley, well then heck!  Get on it!  I just wanted to share.  Now you know what I’m up to when I’m not in the kitchen making cookie dough, or avoiding dishes, or snacking, or drinking wine, or being otherwise silly and unproductive.  

Now you know. 

Holy Heck!  When did Fall sneak up on me!?  I could use a deep breath… how about you?

Here we are at the end of September and I’m more than ready to go shopping for winter tights and oversized sweaters… not to mention jumping in the kitchen to bake up my favorite pumpkin cookies.  Seriously.  Have you made these pumpkin cookies yet?  They’re my reason for living from October through January.  

Now is not the time to talk cookies.  Can I show you a few things!?  I want to show you what my summer looked like…. up close… personal… on the fly.  All captured by my trusted camera phone.  Remember when we played the camera phone picture game a few months back?  I’m at it again.  Come take a peek and then tell me what you were up too all summer long!

Q:  How many Fried Chicken Sandwiches from Bakesale Betty’s did I eat this summer?  

A:  One.  That’s not nearly enough.  I’ve let myself down.  I’m working on it.  

My friend Zak makes his own sausage.  He’s badass like that.  He also likes compliments on his tattoo…. aaaaaand go!

No… my friends and I aren’t chef groupies.  That would be weird.  Right?  Weird.  

Have you ever seen a fresh garbanzo bean?  Well.. you have now!  Rad. 

There were many…. many bottles of wine consumed between the months of May and August this year.  Wine tastings at Silver Lake Wine are ultra lovely, super approachable, and my preferred way to spend a Sunday afternoon.  Now you know.  

My friends and I also hold our own tastings where we sip and sit, chat and talk about wine in a way that makes us feel warm and snobby.  

The making of Thomas Keller inspired Espresso Sandwich Cookies.   Can I tell you a secret?  I shared a grand total of two of these cookies with my friends.  The rest were for my belly only.  True story.

Flipping hot pans, taking a little trash, listening to R. Kelly and workin’ the line.  Meet Zak and Duke.  

I bought all this…

And set up all this…

So I could have a bumpin’ party like this!!

And then I drank wine.  Don’t judge me. 

I love when my little sister helps me bake.  Frosting cupcakes takes some intense and deliberate dedication…

The same sort of dedication that goes into picking just the right mushrooms at the Ferry Building in San Francisco.  

Blue Bottle.  I love you.  You know it’s true.  Let’s take a closer look at this picture.  Skinny boy.  Skinny jeans.  Cute hat.  Making the best coffee in the world.  He even has a tattoo that said ‘let no man fall’…. Come on ladies.  Swoooooon!

Q:  How much bread is on this table at Zuni Cafe?

A:  Lots.  So much and not enough.  Um… Waiter!?  More bread please!

Simon made a pumpkin pie and took pictures of it with his phone. I watched Simon make a pie and took picture of him taking pictures of his pie with my phone.  We’re just strange enough for each other.

Yes.  This is happening.  This is a picture of my thighs in spandex.  These are the very thighs and fancy clippy bike shoes that are going to peddle my butt up to the top of a treacherous hill in Oakland.  

Yes.  This is happening.  This is a picture of my big head in a helmet.  Safety first friends.  Seriously.  Here I am halfway up the treacherous hill in Oakland.  It hurts and it sucks and I’m tired….. and I’m making it to the top of the hill so help me God!

Here is the face of success.  Oooh yes.  Top of the hill success.

And now I start boasting about how easy that was.  That hill wasn’t really all that hard.  The part where I was swearing and crying at the same time…?  Yea… I didn’t really mean that.

Can I be honest?  I am not an easy person to ride through the Oakland hills with.  I’m slow.  I freak out sometimes.  I’ve been known to get locked in my clip shoes and topple over.  And well…. Simon must be some sort of angel because he’s still smiling.  I’m lucky.  

Pasta.  I’m going to humbly say that I knocked it out of the park with that one.  Daaang.  

Leave it to me to find the man with the most wine at Blogher San Francisco this past weekend.  Leave it to me…

Leave it to me to find NotMartha and make her be my new best friend.  

Leave it to me to befriend crazy/lovely/hilarious Tracy of ShutterBean.  Um…. Tracy.  You and I both know that that’s not your wheelchair…. and oh how my love for you grows!!

So!  That’s how I’ve been livin’ this summer!  What about you?  What were your highlights of the summer season?  Do they involve new friends in wheelchairs that don’t belong to them?  Probably…. that makes sense.  

You know what you should do?  Show off your summer.  Leave a comment with a link to a photo of your favorite summer memory.  Come on!  This’ll be fun!

Bread.  Love.  Bread.  

I’m on a tiny bit of a vacation these days.  Tiny.  Seriously.  Also… I’m kinda still working, but that’s mostly because I can’t help myself.

While I’m away… sort of away, I want to show what I love.  Can I share a bit with you?

Here’s one thing!  I love that you can now sign up to get my rambling posts in your email inbox.  Kinda sweet, right?  Just drop your email in the little “subscribe me!” box to the left.  Oooooh technology.  You’re rad. 

Freya Art and Design.  I love her prints, like the one above.  Colorful and playfully designed with a touch of thoughtful innocence.  I dig it.  

I recently got an email from 12 year old Catherine in Nova Scotia.  Catherine.  Thank you for your email.  You’re super sweet and I wanna squeeze you till you squeak.  Seriously.  I’m glad you like the Old School Brownie recipe.  It’s a real winner…. so are you.

I have serious affection for Beckie of Movies of Myself.  Why?  Well… she’s hilarious and approachable and real.  Aaaand, she plays a huge part in determining my musical taste.  Thank you Beckie.  I wouldn’t sound even the least bit cool trying to talk about music without you.   You’ve got taste girl!

I think I would love love love this Zuni Cafe Cookbook.  I went to Zuni Cafe in San Francisco last weekend.  Holy Heck!  Their food is a dream, but really…. this Bloody Mary set my world right.  It was divine.

You know what I also like quite a bit?  You.  I’m thinking about doing another Ask Joy the Baker session…. ok, mostly because I’m terrible at responding to individual emails.  What do you think about that?

Coming this week:  Pancakes.  I ride a bike in clippy shoes… to be explained.  And Ask Joy the Baker- burning questions answered.

After extensive… and I do mean extensive research, I’ve determined that certain items always taste better if someone else makes them for you.

It’s like when someone else draws a bath for you… maybe with bubbles or salts, and perfectly warm water.  Dang, that’s a good bath… somehow way better than it would have been if you turned those bathtub faucets yourself.

So, what items always taste better if someone else makes them for you?  Perfect macarons and the day’s first cup of coffee.

Cookie and a coffee?  And I don’t have to move a muscle in the kitchen?  It’s already delicious.

Now let me tell you about who made them for me.

There is a magical place in San Francisco.  It’s called the Ferry Building.  No matter how many times I’ve been to San Francisco I can always always visit the Ferry Building.  Why?  They have some aaaamazing food, and I always happen to be hungry.

Let me tell you about my favorite cookie and my favorite coffee in San Francisco.

Blue Bottle Coffee is a company based out of San Fransisco.  They call themselves Artisanal Microroasters, which I think is a fancy way of saying that they truly care about the quality of bean they buy, and the way they treat it.  In turn… they produce my absolute favorite cup of coffee.  At the Ferry Building, they brew their drip coffee to order.  You know what tastes so good about that?  The freshness, care and attention… what else could a girl want first thing in the morning?

A cookie! Miette Patisserie!  Oh heavens!  Beyond cuteness!  Miette makes the most lovely macaron I’ve ever had.  Perfectly chewy, full of nutty bits and in flavors that make my life happy like Rose Geranium.  Want to know something rad about Miette Patisserie?  Their founder Megan Ray is a self taught pastry queen and got her start at the Berkeley Farmer’s Market.  Yea… true.  Cool, right?  She makes one fine cookie.  They literally taste like fun and awesome had a cookie baby.  You think that’s weird…  try these cookies!  See for yourself.

Ferry Building.  Food magic outside of the kitchen.

Can I share something with you?

I’ve been feeling a little lost lately.

I think this whole new blog has left me feeling turned around and upside down.

Let me explain.  I want to take you back to the humble beginnings of Joy the Baker.

See that picture up top?  That’s my first site.  Oooh me Oooh my.  Pretty precious, right?  I set this site up a two years ago so I could start selling wedding cakes and wholesale baked yummies to coffee shops.  I played the wholesale and wedding cake game for a hot minute.  I chugged along on my own for a few months before it became clear that food costs and kitchen expenses made it hard for me to even break even.  That’s when I started working in other bakeries and restaurants.  Phew.  That was relief.

Then a magical thing happened.  It really did feel like magic.  I discovered food blogs.  It’s like fireworks went off in my head… as silly as that sounds.  Stories plus pictures plus recipes… plus you just get to be yourself at every moment!?  Holy heck!  In!  I wanted in!

Here are some of my very first food photos, taken when I was working as the Head Baker at a tiny bakery in Burbank.  These shots?  Taken on my camera phone at 4:30 in the morning.  You think I’m kidding.  I’m totally not kidding.  That’s some good glisten on those cinnamon rolls, right?  Thank you camera phone macro mode!

Want to see my first post?  Ha!  I know it’s around here somewhere.  Here!

Above is one of the first pictures I took with a fancy camera, a Canon 40D.  I propped an Ikea lamp up in the background… that’s what is creating that yellowish glow.  Not exactly ideal, I now know.

Can  I just say… I was beyond mortified when I discovered that someone had found my blog and left a lovely comment in the days that followed my first post.

Mortified.

The thought of someone finding this space and reading my words absolutely terrified me.

But it didn’t terrify me enough to actually stop posting, and posting, and posting… and posting… and posting some more.

So here I am… almost two years later, still working a day job, cooking, blogging, throwing picnics for hundreds of people like you, and introducing a whole new look with loads of new content into my space.

Can I be honest?  That’s what we do here, right?

This whole redesign is a big, scary thing for me.  Many, many months ago I thought I might like to start a separate blog… one about my silly life and all the silly things I do.  I then thought… ‘Hey!  Why not put my food and my life all together into one big ol’ fun site!?’.

Here we are many months later, I’ve hired designers and fired designers.  I’ve begged coders to meet deadlines and battled hosting companies to get where I am today.  It feels like I’ve built a house, then set it on fire… then had it built all over again… but, really… less dramatic than that and without the fire.

I’ve gone from taking pictures with my camera phone to running an entire site and keeping up with designers and coders and hosting and CSS and CPM and IE6 compatibility and… DUDE!  This mess is complicated!!!  Bourbon.  Where is the Bourbon?  Also doughnuts.  I need doughnuts!

Am I whining?  I’m totally pouting right now, aren’t I?

It’s just that sometimes things become far more than you expected… even when you’re trying to expect them.

I’m telling you all this… I’m showing you where I’ve come from and showing you how we’re right at the beginning of where we’re going, because I have an unreasonable desire to share with you the overwhelming, scary and totally exciting nature of this endeavour.  Oooh Internet, how you fussy up my emotions sometimes.

So we’re in this together right?  I couldn’t have nearly as much fun with this space if you weren’t here to share it with me.

Thanks for being here for as long as you have… even if it’s only for the past two minutes.  Thanks for adjusting to all this change I’ve thrown at you.

Thanks for being patient as I get my footing here, yell at my hosting company, recharge the batteries on my camera…. and do some freakin’ dishes.

And hey!  Let me know what’s working for you here… and what makes you sorta wanna yell and scream (in a bad way).  You matter.  I’m listening, unless it has anything to do with my use of the ‘…’, then I’m not really listening.   Holla back.

Hey there friendlies!  

I have a few spots open for this weekend’s grand bash!  Have nothing to do this Sunday?  Want to hang out with me on a rooftop downtown.. picnic style?  Did I mention there will be cupcakes…?

If you want a last minute invite, email me at: 

joythebakerpicnic (at) gmail (dot) com

Yes?  Yes.  This is happening.

Back to our regularly scheduled recipes and stories soon… promise.

Hey Friends!

Guess what!? OOOooh yes! It’s almost picnic time! That means… it’s almost Virtual Picnic time!

But what the heck is a virtual picnic, and how is this going to work? Don’t worry. I have answers. Here’s how I’d like it to go down.

1. I would love for you to gather your friends… gather one friend… gather ninety friends… get together on Saturday August 22nd or Sunday August 23rd, share your favorite baked goods, and just enjoy fun and laughs over sweet treats.

2. Take pictures of you and your friends at your JtB picnic extravaganza. Why? Because you want to send those photos to me to be posted along with pictures from the Los Angeles event as it happens on August 23rd.  Pictures!  Pictures with signs.  Pictures with cupcakes.  Pictures with your smiling faces… I want them!

3. Do you follow me on Twitter? You probably do… and that’s great!  At 4:30 PST I’ll be live streaming video of the picnic extravaganza using TwitCam.  Yes… welcome to the future.  All you’ll have to do is find me on Twitter at 4:30PST and follow the link that says “Check out my live video stream of TwitCam”.  You’ll get to plug into the picnic as it happens!  You’ll see my in my pretty pink dress acting like the hostess with the mostess.  You’ll even be able to tweet comments and questions as I’m live streaming.  Oooh future.  You’re rad! 

4.  There will be prizes for the Los Angeles picnic participants and yes… prizes for some Virtual Picnic participants too.  There will be one random drawing and one prize for the virtual picnicers with the most spirit.  Who doesn’t like prizes!? 

Want to play along?  Want to gather your friends in the name of Joy the Baker and cupcakes?  I think you should.  Do it!  Then share the love with me!  So…. you in!?

What..?  You want a recipe?  Ok… how about Blueberry Sour Cream Ice Cream with Homemade Hot Fudge Sauce?  Good.