Summer has arrived and we are getting busy relaxing, vacationing, swimming, so much to do before winter comes back!
I have found some yummy, cool, sweet treats for you, family and friends for the summer!
Check them out!
1/2 cup cashews
1/4 cup oats
¼ cup whole wheat pastry flour
½ tsp. vanilla
2 tbsp. sugar
Pinch of salt
3 + tbsp. maple syrup
¼ cup dark chocolate chip
Blend cashews, oats in a food processor if you have one. I don’t, so the blender worked just fine. Blend until finely processed and add flour, sugar, and salt. Mix and then add vanilla and syrup. Mix, stopping when needed to scrap down sides and unclog the blade, until dough sticks and becomes moist. Put in the freezer until ready to make the ice cream.
(These on their own are OUT.OF.THIS.WORLD.)
2 cups sliced frozen banana
½ tsp. vanilla
¼ cup almond milk
Place all ingredients in a blender (or food processor) and blend on smoothie setting, stopping to scrape and mix manually, until a fluffy light mixture is created. Add in desired amount of cookie dough and mix. By hand, mix is a few chucks of cookie dough. Put in a pretty glass and enjoy!
For the ice cream
1 cup sugar
1/4 teaspoon salt
7 egg yolks
1 tablespoon vanilla extract
1 1/2 cups half and half
1 cup heavy cream
For the magic shell
14 ounce bittersweet chocolate chips
4 tablespoons of extra-virgin coconut oil
In a large mixing bowl, beat the sugar, salt, and egg yolks until thick and pale yellow. Set aside.
Bring the half-and-half to a simmer in a heavy medium sauce pan; do not allow it to boil over.
Once it's hot, slowly beat the hot half-and-half into the egg mixture in a steady stream. The half-and-half shouldn't be so hot that it will scramble the eggs. Pour the entire mixture back into the saucepan. With medium-low heat, stir constantly with a whisk or wooden spoon. The custard will thicken slightly, just enough to coat the back of a spoon.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker following the manufacturer’s instructions. Transfer the ice cream to a small rectangular pan and freeze for at least 2 hours.
Place a dinner plate covered with wax paper in the freezer to chill.
Using a knife or cookie cutter, cut the ice cream into 2-inch squares. Carefully place the squares of ice cream on the chilled plate. Allow to freeze again at least overnight.
Place the chocolate chips in a microwave safe bowl and microwave until nearly all of the chips have melted, about 1-2 minutes. Stir in the extra-virgin coconut oil and set aside. The magic shell can be placed in the fridge to cool, but keep checking so it doesn't completely cool.
The key to dipping is to move fast, place the magic shell in a tall slender container. Place a toothpick in the edge of each ice cream square, quickly dip into the chocolate shell, place on cooled plate that is covered in wax paper. Put them back in the freezer to set at least an hour before enjoying.
Makes about 20 bars.
1 package (16 oz.) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Heat oven to 350°F.
Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
1 pkg. plain chocolate wafers (Famous Wafers), about 40
2 cups heavy cream
1/2 cup powdered sugar
1 tsp. vanilla
Beat together cream, powdered sugar and vanilla until stiff.
Spread a strip of whipped cream down the center of a serving plate to put the cookies on. Spread a generous spoonful on each cookie and stack them on their sides on the whipped cream on the plate to make a long log.
You'll need to judge the number of cookies to use. When about 1/3 of the cream is left, stop adding cookies and start frosting the outside of the.
When the cookies are frosted and stacked, cover the entire log with more whipped cream thickly and thoroughly. Be sure to get all the way around the sides of the cookies with the cream. Cover and chill in refrigerator for at least eight hours. Slice on a diagonal to serve.
Or, you can use my mother's trick and divide the wafers into eight groups. Frost the top of each wafer and stack them vertically, making eight stacks of cookies. Then frost the top and sides of each little stack, like you would a cake. Top each with a raspberry and chill for at least eight hours. Serve one stack to each diner.
Yield: Serves 8
2 tablespoons Kahlua or Kahlua-flavored syrup
1 (16 ounce) container whipped topping
1 cup walnuts, chopped
caramel ice cream topping
chocolate ice cream topping
1 cup English toffee bits or Heath candy bar
Mix in 2 tbsp. Kahlua with 1/2 jar Chocolate syrup - stir to combine, let stand (must be room temperature)
Place half of your sandwiches in the bottom of a square serving dish . . . making sure sides of sandwiches are against the pan. I make it in a 9x13 glass dish.
Cover with whipped topping.
Top with half chopped walnuts.
Drizzle with both chocolate and caramel.
Repeat above steps for next layer. Ending with whipped topping. Add Toffee Pieces to top.
Cover and freeze for 4 hours. Best overnight!
Fun, fun, aren’t they?! Hope your summer is going well so far!
We are so anxious for our RV/lake/beach trip next week!
Happy chocolate day!