October 2009 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Help me adjust this recipe...
So, I found out today that Edy's makes the best slow churned rich n' creamy yougurt blend Peach ice cream. AWESOME. Relatively healthy, too.
Then I found this recipe, which makes me drool uncontrollably:
http://www.epicurious.com/recipes/food/views/Peach-Pecan-Ice-Cream-Pie-with-Caramel-Sauce-105386
I want to make this, but I have to be careful about making it for family. My sister is allergic to nuts, so Pecans and Pecan Sandies are out.
I also think that substituting a graham cracker crust would be kind of bland.
My thought was a gingersnap cookie crust. Do you think gingersnap and peach would go well together? Other suggestions?
Re: Help me adjust this recipe...
Thanks, ladies! I'll probably put gingersnap pieces on top of the pie as well (instead of pecans).
I'll let you know how it turned out!