Blue Moon Ice Cream

blue moon ice cream


Blue Moon, a flavor of ice cream found in the U.P. and surrounding areas, tastes like Fruitloops, according to some. This sounded like fun. I’d never heard of this flavor before, and I like trying new things. It isn’t in grocery stores in New England. I don’t have an ice cream maker, either, but I decided to ad-lib something together that would allow me to approximate its flavor.

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Dark Chocolate Cherry Cookies

chocolate cherry cookies from MichiganOur first recipe from Upper Michigan is for dark chocolate cherry cookies. The prospect of desserts inspire me to cook more than anything, so I began my vicarious journey through the U.P. with this recipe.

It was simple enough to follow, except the author left out the measurements for how much brown sugar to add and when to add the eggs. I improvised with a cup of brown sugar, added chopped pecans, and added the eggs to the melted butter and sugar mixture before adding in the dry ingredients. Dried dark sweet cherries at our local Trader Joe’s replaced tart ones, as they were the only variety on the shelf.

While whisking together the ingredients, the dough became unusually creamy, much like how Cold Stone ice cream looks when it’s being mixed on the counter. After you add in the chocolate, it’s even better.

Note: the cookies were very crumbly when freshly baked—let them sit a few minutes and the flavor will become even better, and the cookie will still retain its soft texture (but hold together).




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Sourdough Pancakes


These sourdough pancakes were a delight, and were my first recipe from the sourdough starter batch I had made. Sourdough is such an important aspect of Alaskan cuisine, as it provided some of the only nourishment that settlers could get in the long, cold, and dark winters. Sourdough was so precious that settlers would keep it in a jar held close to their chest under their many layers of clothing to shield it from the vicious cold and keep it alive — you can even read about that in Michener’s Alaska: A Novel.

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As you can see, these pancakes are very thin, but airy. Large bubbles formed and popped in the batter while they were frying, resulting in a unique design on the pancakes, but a thin, “just-right” texture that wasn’t too crispy but wasn’t too thick. The pancakes are almost crêpe-like, with a hint of sourdough taste—yet another great recipe for you from What Real Alaskans Eat: Not Your Ordinary Cookbook!

An added benefit is that because it is fermented, sourdough can actually be healthier than many other pancakes because of the probiotics created during the fermentation process. Although I chose to make my own sourdough, if you want to get started making sourdough recipes right away, you may decide to purchase ready-made Alaskan Sourdough Starter.

If you enjoy breakfast foods as much as I do, and are looking for a little variety in your flapjacks or a healthier alternative to traditional pancakes, then this recipe is a good choice.




Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

This was my first time trying rhubarb! I’m so grateful that this project has opened my eyes (and taste buds) to delicious new and unanticipated flavors. This recipe is from the niche cookbook, What Real Alaskans Eat: Not Your Ordinary Cookbook (an affiliated link), which has been super helpful for me in finding authentic Alaskan recipes. According to the cookbook, rhubarb is a common backyard garden crop in Alaska during summer months along with zucchini. So many Alaskan recipes feature this pink and iridescent tart treat.

I like many desserts, but this one is particularly flavorful and I highly recommend it, especially if you’re a fan of berry crumbles with a slightly sweet and sour flavor.


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Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.

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Live at home like a traveler.
—Henry David Thoreau

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