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Sprinkles Ice Cream Sandwiches

After the last few weeks of heat here in Florida, I can say that summer is finally here! Summertime brings with it one of my favorite treats, ice cream sandwiches. There also seems to be a lot of birthday celebrations this time of year among my family and friends, including mine! When hosting a birthday party, I always like to serve another treat along with cake in the event that someone doesn't like cake (how can you not like cake!?) Anyway, these Sprinkles Ice Cream Sandwiches make a perfect pairing with birthday cake and are great for all ages.

 

Creamy Cake Batter ice cream is sandwiched between two freshly made sugar cookies. Roll in rainbow sprinkles for a treat that is not only cool on a hot summer day, but is so darling and easy to eat whether you’re in the pool or hanging out at a BBQ. The best part about this dessert is that there are no utensils, which equals no clean up. So, break out your ice cream scooper and bake some cookies--these make a delicious weekend treat!

 

 

 

 

 

Ingredients:
2 cups all-purpose flour, plus more for rolling

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Assorted candies, sprinkles, or colored sugars, for decorating (optional)

 

Directions:

1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).                        
2. Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
4. Once cookies have cooled, sandwich one scoop of Birthday Cake flavored ice cream in-between each cookie. Pour sprinkles onto a plate and roll sandwiches in the sprinkles. Wrap sandwiches in tin foil and freeze until ready to serve.

Sugar Cookie Recipe taken from: http://www.marthastewart.com/338471/basic-sugar-cookies
 

Patriotic Cookie Cake

Whether it's a picnic, beach party, or a BBQ (or all three!), Memorial Day Weekend is often filled with social gatherings. If you’re going to a Memorial Day get-together this weekend, Patriotic Cookie Cake is the ideal dessert to bring. After all, nothing says "Merica" like a star made of berries! For this recipe, a sugar cookie base is covered with a cream cheese frosting and topped with fresh mixed berries for a light, seasonal, and delicious dessert.

I love bringing this sweet concoction to parties because everyone absolutely adores it. Added bonus: it's super easy to transport! While always crowd favorites, cupcakes and large cakes can be a struggle to carry, and sometimes bringing cookies just isn’t enough. This cookie cake is absolutely perfect because it doesn't sacrifice the delicious taste or visual appeal, yet it’s so much easier to deal with. Great for a holiday picnic, BBQ or beach party, this Patriotic Cookie Cake will certainly please your guests!

 

 

 

Ingredients:

1 roll Pillsbury refrigerated sugar cookies

1 8 oz pkg cream cheese, softened

1/4 c. powdered sugar

2 tsp. grated lemon peel

2 c. fresh raspberries

1 1/2c. fresh blueberries

1/4. c. apple jelly

 

Directions:

1. Heat oven to 350 degrees. Spray 12-inch pizza pan with cooking spray.  Cut cookie dough into 1/4 inch slices, place on pan.With floured fingers press down to form crust.
2. Bake 15-20 minutes or until golden brown. Cool completely, about 25 minutes.
3. In a medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy.   Spread over baked crust. Arrange berries in desired pattern. Drizzle or brush with melted jelly. Refrigerate until set, about 30 min. Store in refrigerator.  

 

Taken from www.pillsbury.com

Melon Ball Salad with Mint

Memorial Day is this weekend, and if you’re still looking for a refreshing salad to serve at your barbecue - look no further. This is not your typical salad filled with vegetables, but a salad consisting of mixed melon balls, topped with a cool mint and honey-lime dressing. Melon is so refreshing on a hot summer day, and believe it or not, this fruit salad pairs well with many barbecue and picnic staples. Grilled meats such as chicken or fish go especially well with this refreshing dish.

 

This is one of those recipes that looks a lot more difficult to prepare than it really is. Although you’ll need a melon ball scoop, this dish comes together in under 20 minutes. If you don’t have a melon ball scoop you can slice your fruit into chunks, but I believe the ball shaped melon really make this dish. Another great thing about this salad is that it’s both child and adult friendly – I love that. As someone that has hosted many barbecues and picnics, it’s much lovelier when I can enjoy the time with my guests, versus cooped up in the kitchen, cooking several different dishes to please everyone’s pallet.

 

Ingredients:

½ a watermelon
1 cantaloupe melon
1 honey dew melon
Juice from 1 lime
1 tbs honey
2 tbs sugar
2 fresh mint sprigs, chopped

Directions:

1. Scoop out about 1 ½ cups each from each melon. And place in a bowl.
2. Wisk together the chopped mint, lime juice, sugar and honey, until the sugar has completely dissolved.
3. Add the vinaigrette to the balls and toss to combine. Taste. If the vinaigrette is too strong for your liking add more fruit, and toss to combine.

 

Patriotic Lemond Pound Cake

Memorial Day - a day to remember our troops that have served our great nation.

 

It's also the first official day it's appropriate to wear white pants, fabrics

such as seersucker and linen and our pastel colored tops.

 

With Memorial Day weekend comes BBQs, pool parties and boat days. I Iove

anything patriotic and I absolutely love a great patriotic dessert. I decided to

break out a Southern classic and make up a Patriotic Lemon Pound Cake. With real

lemon rind mixed into the glaze and a healthy dosage of sugar and lemon extract,

this delicious cake delivers a great sweet citrus kick. To top it all off and

add some patriotic color, I threw in some fresh blueberries and raspberries on

top of the cake. Baked in individual Bundt pans like I did, or in one large one,

this cake is sure to impress your friends and family and help welcome in Summer

this year!

 

 

 *Recipe is from www.southernfood.com

Ingredients:

1 cup butter, softened

1/4 cup vegetable oil

3 cups sugar

5 eggs

3 cups all-purpose flour

1 cup milk

1 teaspoon lemon extract

Glaze

1/2 cup sugar

1/2 cup water

1 teaspoon grated lemon rind

1/4 cup lemon juice

Directions:

1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
2. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely. 

Virgin Gorda Pineapple Salsa

Summer is right around the corner and you know what that means… Summer parties! If I’m not hosting the party I always like to bring something with me and more often than not I am crunched for time. Easy dishes that have a big impact are what I often look for. Chopped tomatoes, red onion, hot peppers, pineapple and lime give this salsa the perfect balance and twist of spicy and sweet. For a tropical kick, serve this freshly made Virgin Gorda Pineapple Salsa in a pineapple bowl and pair it with a tropical drink!

To escape the harsh winters of Upstate New York my family and I would travel to my grandparents’ house in the British Virgin Islands every few weeks in the winter. It was a sunny escape, and a nice break from the snow and ice. I used to love snacking on the tropical fruits and local dishes while on the island, and this salsa was one of my favorites. A little beach shack served this dish with fresh corn chips and a side of homemade guacamole.

If you cannot visit the islands this year, bring them to you. Quick and easy, this salsa has a lot of impact and your guests will love this sweet and spicy dish.

Ingredients:

3 medium sized tomatoes, stems removed
½ red onion
1 jalapeno pepper (stems, ribs, seeds removed)
Juice of one lime
½ cup chopped cilantro
½ - 1 cup diced fresh pineapple

Directions:

1. To make the pineapple bowl, cut the pineapple in half horizontally, while the pineapple is standing upright. With a spoon or knife, scoop out the pineapple flesh. Set aside and use later for the salsa.
2. Dice the tomatoes until they are chopped evenly and place into a medium sized bowl. Prepare the jalapeno pepper, and very finely dice. Dice the fresh pineapple and add to the bowl.
3. Combine all of the ingredients into the same bowl and taste. Carefully pour salsa into the pineapple bowl and serve with corn chips.

Bistro Farm Potato Salad





This Sunday, brunch isn't your only option for a Mother's Day meal. Treat your mom to a BBQ or picnic, which is also a great way to celebrate the day. Typically, as long as mom doesn't have to do the cooking anything goes!

When packing a picnic, I like to bring dishes that I know will transport well, and that can be eaten at room temperature, because sometimes it can be difficult to keep everything cold or hot. This Bistro Farm Potato Salad is un-like the traditional potato salad, which is typically filled with un-healthy fats and unwanted calories. This recipe doesn’t use mayo, and uses a small amount of oil and vinegar instead.

 

This dish is filled with fresh herbs and spices, which give this recipe tons of flavor. Consider changing it up this year, and take mom on a picnic instead. She'll love your creativity and not to mention, this delicious side dish.

 

Ingredients:
1 1/2 pounds red potatoes, scrubbed and diced into uniform pieces
1/4 cup olive oil
2 T red wine vinegar
2 T coarse grain Dijon mustard
1 clove garlic, finely minced
1/2 cup scallions, chopped white and green parts
1/2 cup dill
Salt and pepper to taste
1 1/2 pounds red potatoes, scrubbed and diced into uniform pieces

Directions:

1. Cook potatoes in boiling water until tender. Drain and let cool in a large mixing bowl.
2.  Combine oil, vinegar, mustard and garlic into measuring up, whisk to blend
3.  Add scallions to cooled potatoes.
4.  Pour marinade mixture over potatoes, mixing to blend (you can use as little or as much of the marinade).
5.  Mix in dill, salt and pepper to taste. Chill until ready to serve. Can be served room temp, too!

*Recipe from The Bistro Farm