Ice Cream Mini Scones


Okay, so this is one of those recipes where you read it and you say NO way.  Then you read it again, and you think, could this possibly work?  Because it sounds great...but no way.  It can't really work. Can it? It can. There are three ingredients in these scones. Self-rising flour2. Vanilla extract3. Vanilla ice cream. No way, right? WAY! This recipe comes from a site called Ice Cream Ireland,  and to make things even more complicated, the original recipe is from Australia, but wherever it comes from, it works.  You take a pint of your favorite vanilla ice cream... Let it soften for about 15 minutes while you preheat the oven to 375 and lesiurely assemble the rest of the ingredients.  Once it has gotten mushy enough to scoop easily, spoon it into a mixing bowl with the flour (make sure you use self-rising) and about a teaspoonful of vanilla.  Mix it up until you have a moist dough.  Now scoop the dough onto a well-floured surface (and prepare yourself, this Read More & Get the Recipe

Toasted Marshmallow Shakes…and a Crush!


I have two crushes to tell you about today, and the first one is that glass of deliciousness up there. It is a Toasted Marshmallow Shake. Yes, you read that right. I know it looks like it might actually be a chocolate shake, but that delectable brown color comes from blender-ized toasted marshmallows, along with some milk and some vanilla ice cream. And when you take that first's a total toasted marshmallow in smooth, silky milkshake form. I helped one of my sweetest friends try this recipe out over Labor Day weekend, and speaking of sweet...this shake is almost as sweet as she is. It is sweeter than this: It is even sweeter than THIS: Photo by Bruce Sohl And that is pretty sweet. Here's the deal - you spread out a bag of marshmallows onto a cookie sheet. Make sure you line the cookie sheet with foil, and if you have the nonstick kind, even better. Toast them under the broiler until they are well, well, well-done. Watch those babies closely, and stir them around a little Read More & Get the Recipe

White Chocolate Vanilla Ice Cream…Without The Ice Cream Maker!


First of all, let me say that I DO own an ice cream maker. And as much as I love most of my kitchen appliances, from my rice cooker right on through to my popcorn popper (no microwave popcorn for me!), I just haven't been able to bond with the ice cream maker. It's a perfectly nice ice cream maker - it's just that it seems like such a production to freeze the inner liner, make the custard, put everything together the exact right way, and then say a prayer to the powers that be that it all comes out the right way. So when I came across this recipe on the Cooks Country site, and read that it required exactly NO ice cream maker, I thought I better give it a try. And as it turns out, it was AMAZING ice cream. A gorgeously creamy consistency, a little hit of white chocolate taste, and all you need is your mixer and your microwave. I thought it was feeling too good to be true, so I put it to the ultimate test, otherwise known as the teenager and her best friend.  They loved Read More & Get the Recipe

Blueberries with Vanilla Cream


Blueberries...did you know that there is a gigantic poem by Robert Frost all about blueberries? Here's a teeny piece of it. "You ought to have seen what I saw on my way To the village, through Mortenson's pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!" (And you thought all you were getting on this blog was recipes!) Anyway, I am not at all surprised, because if any fruit deserves its own poem, it's the blueberry. I love them, I love them, I can't stop piling them into my cart at the local farm market... And while they are amazing in everything from muffins to blueberry cobbler bars, sometimes you just want to eat a pile of them plain...or maybe with just a little vanilla cream sauce, perhaps? Okay, maybe a LOT of vanilla cream sauce. Maybe we what we are Read More & Get the Recipe

Puppy Chow!


There are several things I must say IMMEDIATELY about this recipe. First of all, it is Puppy Chow for people, not puppies. It is a concoction of Chex cereal that has been coated in chocolate and peanut butter and dusted with powdered sugar, and it is utterly addictive. I actually have no idea why it is called Puppy Chow in the first place, but every recipe I have come across for this stuff calls it Puppy Chow. Maybe because puppies are also addictive? But since it involves chocolate, which is bad for dogs, puppies are not allowed to eat it. Under any circumstances. Even if they look at you with big puppy dog smiles. Even if they look at you with mournful puppy dog faces. Even if they are so incredibly adorable you not only want to give them your puppy chow, but also take them home with you and hope your Southern husband doesn't notice. Even if they look at you with big brown puppy dog eyes. With pleading puppy dog wrinkled foreheads.... Even if Read More & Get the Recipe

Crumb Cake!


One of my favorite memories is going to the bakery after church with my dad. The one and only thing I ever wanted on Sunday morning after church was a big, thick chunk of crumb cake. You know the kind I mean: soft but slightly chewy cake on the bottom, which was nice but just a base for the real attraction - a dense layer of brown sugar crumbs, big round crumbs held together with a shiny vanilla sugar glaze. Oh, the sheer sugary heaven of it all. They would come home from the bakery in a waxed paper bag and there they would stay until you had finished all of your scrambled eggs. I did not especially like scrambled eggs back in those days (oh, but I do now!!), so getting to the end of my plate of eggs was especially sweet knowing that the crumb cake was just seconds away. Now that I am all grown up I actually could drive to a bakery any time and get a square of this little piece of heaven, and I don't even have to eat any eggs first. But since you know I love a challenge, I decided to Read More & Get the Recipe