Wait. Homemade ice cream in 10 minutes? Are those angels singing?

Gather the kids and the ingredients and make some today.

Homemade Ice Cream in a Bag

Supplies
1 gallon-size plastic food storage bag
1 quart-size plastic food storage bag
Rock salt
Ice

Ingredients

1/2 cup heavy cream
1/2 cup milk or half-and-half
1/2 teaspoon vanilla
2 heaping tablespoons sugar

Directions
Fill the gallon-size bag 3/4 full of ice cubes and sprinkle a handful (about 1/4 cup) rock salt over the ice. In the quart-size bag, add cream, half-and-half, sugar, and vanilla. Seal the bag, removing excess air, and place inside the larger bag and seal it as well. Shake the bags vigorously (probably outside) for 5-10 minutes, or until the ice cream in the inner bag gets thick and hard. Remove and dry the inner bag to keep the saltwater out of your ice cream. Discard the larger bag. Serve immediately in a bowl or right out of the bag.

For Chocolate Ice Cream: Add 2-3 tablespoons of chocolate syrup and reduce the vanilla to 1/4 teaspoon.

For Strawberry Ice Cream: Add 3-4 tablespoons sweetened, pureéd strawberries.

For Mint Ice Cream: Replace vanilla with 1/4 teaspoon mint extract and add 3 drops of green food coloring.

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Your eyes are not deceiving you. That’s a big chunk of brownie in the middle of that cookie. I recently read this recipe posted by the one and only Bakerella and HAD to try it immediately. I mean, cookies and brownies in one? You had me at hello, Bakerella. You had me at hello.

The cookies are decadent and huge and perfect for the fickle treat lover who can’t make up her mind if she loves cookies or brownies best. (Cookies! No, brownies! No, cookies!) Here is Bakerella’s recipe, plus a few of my tips. Try this today and make your life complete.

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. I used a pan about 8 X 8.

For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth. Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch. Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie. If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

Mrs. Fields Tips: Slightly undercook your brownies; they will continue baking inside the cookie. If you don’t have mini chocolate chips on hand (as I didn’t), simply chop up regular ones into smaller pieces. And finally, immediately give at least half of these cookies away. You won’t be able to trust yourself alone with more than a few of them. They will overpower you.

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What’s more refreshing than ice cold lemonade on a hot summer day? This pie is. It’s everything you love about lemonade, plus more—creamy ice cream, sweet berries, and a graham cracker crust. Make this for your Fourth of July celebration and you’ll be the star of the party!

Lemonade Ice Cream Pie

1 quart vanilla ice cream, softened
1 can lemonade concentrate, thawed
1 graham cracker crust

Berry Topping

1 cup blueberries
2 cups strawberries
1/4 cup powdered sugar

Directions
In a large bowl, mix softened ice cream and lemonade concentrate with a large spoon until completely blended. Pour mixture into prepared graham cracker crust until full. (You’ll likely have a little leftover—eat it with a spoon!) Cover and freeze overnight.

Hours before serving, prepare the berry topping. Wash and dry blueberries. Wash, hull, and slice strawberries and place them in a small mixing bowl. Add powdered sugar to the strawberries, then cover the bowl tightly with plastic wrap. Shake bowl with gentle force until the sugar has had a chance to coat the strawberries and combine with the natural juices to create a light syrup. Top the pie with the prepared berries in a pattern and allow to freeze completely before serving.

Have a great holiday weekend, everybody!

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Here is a simple recipe that you can use as a template to create your own delicious smoothie flavors, using (at least) two different fruits and any flavor of yogurt.

No-Fail Smoothies

• 2 cups ice
• 1 cup sliced, diced, or chopped fruit A
• 1 cup sliced, diced, or chopped fruit B
• 1 cup yogurt, any flavor
• 1-2 cups milk (pick your thickness)
• 1/2 cup oats
• 1-4 Tablespoon sweetener (sugar, Splenda, or honey)
• 1 teaspoon vanilla

Directions
Blend all ingredients in a blender, first on slow speed, then up to high speed. Serve immediately.

My favorite smoothie fruits are: mangoes, strawberries, peaches, bananas, blueberries, raspberries, blackberries, pineapple, cantaloupe, and avocado (yes, avocado!). Leave me your favorite smoothie combinations in a comment.

TIP: If you use plain, unsweetened yogurt, you’ll want to double the amount of sweetener you use.

TIP: Freeze and store extra fruit for all-year smoothie bliss.

TIP: Use frozen bananas for an even creamier flavor.

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It’s time to plan your menu for your Father’s Day barbeque. Of course, there’s there’s Dad’s favorite steak, but what about everything else? Here is everything you need for a delicious Father’s Day feast: fresh corn and tomato salad, roasted red potatoes, watermelon prosciutto skewers, and a fabulous summer punch. These recipes are simple, delicious, and celebrate all of your favorite summer flavors. All you need to add is Dad’s favorite meat!

Fresh Corn and Tomato Salad

Fresh Corn and Tomato Salad

4 fresh cobs of corn
3 medium tomatoes, diced
1/2 cup blue cheese, crumbled
1 handful fresh chives, chopped
Salt and pepper to taste

Directions
Wash corn and cut kernels from the cob and transfer to a bowl. Add tomatoes, cheese, and chives. Mix gently with a large spoon. Add salt and paper and toss gently before serving. TIP: Any type of crumbled cheese will work in this recipe.

Roasted Red Potataoes

Roasted Red Potatoes

2 pounds small red potatoes
3 tablespoons olive oil
1 handful fresh parsley or dill, chopped
Salt
Pepper

Directions
Preheat oven to 400 degrees. Wash potatoes and slice into quarters. Place potatoes in a plastic bag, add oil and herbs. Close bag and mix well until potatoes are evenly coated with oil and herbs. Transfer potatoes to a prepared baking dish give potatoes a generous dash of salt. Bake for 50-60 minutes or until golden brown. Add salt and pepper before serving.

Watermelon Prosciutto Skewers

Watermelon Prosciutto Skewers

1/2  watermelon, cubed
1/2 pound feta cheese, cubed
10-15 slices Italian prosciutto
20 bamboo skewers

Directions
Alternate watermelon, feta, and prosciutto on skewer. Chill before serving.

Summer Punch

Summer Punch

1 can piña colada frozen concentrate, thawed
1 can orange pineapple juice frozen concentrate, thawed
1 quart water
2-2 liter bottles of lemon lime soda
1 bag of crushed ice
1 package frozen raspberries

Directions
In a large punch bowl, mix piña colada and orange pineapple concentrates. Add water and mix well. Add soda, followed by the ice. Top with raspberries and serve.

And what about dessert? Well, you know what I’ll be serving…

Dad's Deluxe Basket

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Are you sitting down? It might be a good idea. These cookies are capable of rendering you weak in the knees and drool-y in the mouth. Inspired by the delightful tastes of island life–coconut, mango, and macadamia–each bite is a decadent escape from reality. If you’re in the mood for a tropical vacation (and who isn’t?), there’s no need to book airfare or hotel, just head to your kitchen. Try them today, but be sure to leave a vacation message on your email. You’re likely to be unavailable for a while.

Tropical Chip Cookies

2 1/4 cups flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/4 cup sugar
1 1/4 cups brown sugar
2 eggs
1 teaspoon coconut flavoring
1 teaspoon vanilla
2 tablespoons half-and-half
1 cup chopped dried mango
1 1/2 cups toasted coconut (find recipe here)
1/2 cup macadamia nuts
1-2 cups white chocolate chips

Directions
Preheat oven to 375 degrees. In a medium bowl, sift flour, baking soda, and salt together and set aside. Melt butter in a small saucepan over low heat. Using an electric mixer, blend sugars together and add melted butter. Mix on low speed until a smooth paste forms. In a small bowl, beat eggs together. Add coconut flavoring and vanilla and beat again. Add half-and-half to egg mixture and beat again. Add egg mixture into sugar/butter mixture and mix until smooth and creamy. Slowly add flour mixture, followed by the mangoes, toasted coconut, nuts, and white chocolate chips. Chill dough for 15-20 minutes. Scoop heaping tablespoons onto a prepared cookie sheet and bake for 8-10 minutes, or until deep, golden brown around the edges. Transfer cookies to a cooling rack and enjoy!

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Today I’m sharing another cookie recipe that can be adapted a zillion different ways. (Really, I counted.) The backbone of the recipe is a simple oatmeal cookie; it’s up to you to accessorize it however you like with any type of dried fruit (mango is amazing!), chocolate, and nut. Make them regular size or oversized–they work great both ways. Try my version or create your own, but definitely save this recipe. It’s bound to become a favorite.

Stuffed Oatmeal Cookies

1 cup butter, melted
1/4 cup sugar
1 1/4 cups packed brown sugar
2 cups flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 tablespoons milk (cream or half-and-half works, too)
1 1/2 cups oats
1 cup dried cranberries (or any diced, dried fruit)
1 cup semi-sweet chocolate chips (or milk, white, or dark chocolate)
3/4 cup chopped nuts (walnuts, pecans, or macadamia)

Directions
Preheat oven to 375 degrees. In a small sauce pan, melt butter on low heat. In a medium bowl, sift flour, baking soda, and salt together. With an electric mixer, blend sugars together. Add melted butter and mix until a smooth paste forms. In a small bowl, beat eggs, vanilla, and milk together. Add egg mixture to butter and sugar and beat until smooth and creamy. Slowly add in flour mixture, followed by oats, dried fruit, chocolate chips, and nuts.

Place dough on prepared cookie sheets. Oversized cookies=1/3 cup of dough, 6 cookies per sheet, baked for 11-13 minutes. Regular cookies=1 heaping tablespoon, 12 cookies per sheet, baked for 7-10 minutes. Remove immediately to a cooling rack.

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Start with a non-stick pan on medium-high heat.

Add your shredded coconut to an already warm pan.

Using a spatula, spread the coconut evenly over the pan.

Continually stir and fold the coconut in the pan. The more you stir, the more evenly the coconut will toast.

Keep stirring and folding, stirring and folding, inhaling the incredible aroma all the while. Mmmmmm.

In about 5-7 minutes, you will have evenly toasted, beautifully brown coconut.

The toasting really picks up momentum at the end, so watch closely. Once it reaches your desired level of toastiness, remove it immediately from the heat. Then, immediately remove it from the pan. Otherwise, the coconut will continue to toast in the hot pan.

Voila! You’re done. Allow the coconut to cool completely, then add it to chocolate chip cookie dough or graham cracker crusts, crumble tops for cobblers, ice cream, or even salads. It adds a rich, nutty-sweet flavor to recipes you already love!

Store leftover coconut in an airtight container in the fridge where it will keep fresh 3-4 weeks.

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There are two types of people in the world: those who love rhubarb and those who have never tried it. For some reason, some people are afraid of rhubarb, but it doesn’t make any sense to me. Rhubarb isn’t scary. I’ve never once watched a horror movie where rhubarb is the villain.

If you’ve never tried cooking or baking with rhubarb, this is a simple recipe to start with. Think of it as Rhubarb 101 or maybe your first date with Rhubarb. I think you’ll find that if you accept the invitation, Rhubarb will pleasantly surprise you, showing up with flowers and a cool vintage car, taking you places you’ve never dreamed.

Make this simple sauce and serve it over yogurt, vanilla ice cream, scones, or anywhere else you desire. Go on, try it!

Strawberry Rhubarb Sauce

1/2 cup plus 1 tablespoon sugar
1/3 cup water
1 pound rhubarb stalks, cleaned and diced
1 quart fresh strawberries, hulled and diced
1 tablespoon orange zest
1 tablespoon lemon juice

Directions
In a medium saucepan over medium heat, mix sugar and water. Add rhubarb to the saucepan and simmer for 15 minutes, or until tender. Add strawberries, orange zest, and lemon juice and simmer an additional 10 minutes, stirring often. Remove from heat and cool. Use a blender to puree the mixture. Serve over vanilla ice cream, fresh yogurt, or with scones.

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Question: Is there anything more blissful than biting into a fresh coconut macaroon?

Answer: No.

Well, that was easy and straightforward, wasn’t it? Want to know what else is easy and straightforward? Making coconut macaroons, that’s what. Seriously, you could make this recipe half-asleep, with one hand, blindfolded on roller skates. You know, if that’s the type of predicament you find yourself in. But enough about me, let’s get to the recipe!

Coconut Macaroons

1 large bag (14 ounces) sweetened, shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 extra large egg whites, room temperature
1/2 teaspoon salt

Directions
Preheat oven to 325 degrees. In a large bowl, combine the coconut, sweetened condensed milk, vanilla, and almond extract with a spoon. In a medium bowl, use an electric mixer with a wire whisk to whip the egg whites and salt until you have medium-firm peaks. (Hint: It’s better to over-whip than under-whip, so if you’re in doubt, keep whipping.) Carefully fold the egg whites into the coconut mixture. Chill the dough for 10-15 minutes. Drop rounded tablespoons of the mixture onto a prepared cookie sheet (parchment or greased) and bake for 20-25 minutes, until golden brown. Cool and serve.

TIP: Take your macaroons to the next level with chocolate. Melt your favorite chocolate in a double boiler and dip half of the cooled macaroons in it, or drizzle chocolate over the top. Mmmm!

BONUS TIP: Store macaroons in the refrigerator for ultimate freshness.

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