Great recipes this week for the HOT summer days and cookies for the evening.
Reminder to Pin any you want to find later.
Mint Chocolate Chip ice cream with NO machine
Smores, Lighter Way to Satisfy a SweetTooth
Who doesn’t love a smore? My kids ask for them constantly but we don’t make them very often. We usually do them over the fire pit maybe a couple times each summer, but they could eat them every day if I would let them! Not to mention, they aren’t exactly the healthiest snack in the world. Sometimes you just need a treat though, right? These satisfy the craving, but the serving sizes are much smaller, and they are lighter than the original. If you are craving the classic smore taste of summer, give these a try!
You will need:
chocolate chips or chocolate candy coating
Begin by crushing up a couple of graham crackers. You don’t need very many, I used 3 and had a lot of crumbs left over. Once they are crushed, place the crumbs in a small, shallow bowl that will be easy to dip in.
Melt some chocolate. I started with 2 squares and got about 15 marshmallows out of it. Holding the end of your marshmallow, dip the other end into the chocolate. Let it drip off into your bowl.
Then quickly dip it into your graham cracker crumbs. Place it chocolate side up on wax paper to cool. The chocolate will harden.
There you have it! These would make great finger foods for a party or picnic, or use them as a party favor in a cute vellum bag! For now, my kids are just eating them. Store them in an airtight container and have them on hand when you have a craving or want to indulge a sweet tooth without the guilt!
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No Machine 4 Ingredient Mint & Chip Ice Cream by Tiffany
You want to know what I learned this week?! I learned that you could take heavy cream and sweetened condensed milk and turn it into ice cream - thanks to my handy dandy Woman’s Day magazine. I love homemade ice cream – but really don’t like the hassle that goes along with it. This recipe is easy peasy and if you have a mixer – you’re in business! The end results were creamy-minty-chocolatey goodness without a lot of fuss! The best part – the flavor combinations are endless. Just start with a base of heavy cream and sweetened condensed milk and use your imagination. :) Of course - I had to go with my favorite the first time around. Enjoy!
Adapted recipe/photo by: Tiffany
Original recipe: Vanilla Ice Cream/Woman’s Day Magazine Aug. 2012 issue page 119.
My family loves root beer, and a root beer float is even better. The traditional root beer float consists of root beer and ice cream. But did you know you can get the same taste WITH OUT the ice cream. This is much easier to make if you plan to make them while camping or out for a picnic. You don’t have to worry about the ice cream melting, or scooping it. Do you want to know how to make them?
This is also a great recipe if you love root beer floats and want fewer calories
All you need is:
Ice (optional if your root beer is already cold)
French Vanilla Creamer
A fancy straw (just cause they are fun lol)
Fill your glass 2/3 full with ice. Pour in your root beer, then drizzle in the french vanilla creamer. Add to taste, but we add about 1-2 tablespoons per glass. Stir in with a straw and enjoy!
If you like this recipe you might also like to try these…
Looking for a cool summer treat, this is one you have got to try and perfect for a large family dinner or picnic!
Dissolve 3 envelopes of gelatin in ½ Cup cold water stir and let set 1 minute.
Pour the ½ Cup Boiling water with ¼ cup sugar dissolved in it over gelatin and stir at least 2 minutes ensuring it is completely dissolved.
Pour in Orange Soda, stir to combine and add to 13×9 inch pan sprayed with cooking spray.
Refrigerate at least 4 hours.
At about the 3 ½ hour mark start the Cream portion.
Dissolve 3 envelopes of gelatin in ½ Cup cold water stir and let set 1 minute.Pour ½ Cup Boiling water over the gelatin and stir at least 2 minutes ensuring it is completely dissolved.
Add the completely melted Ice Cream Stir to combine. Set aside and let cool to room temperature.
Remove the orange gelatin and cut into ¼ x ½ inch rectangles and put in sprayed 8×8 inch pan spreading them out randomly.
Pour the Ice Cream mixture over the orange and refrigerate at least another 4 hours.
Cut into squares and serve.
Keep in airtight container in the refrigerator.