Tropical Sangria Popsicles

By Coleen

My favorite summer cocktails in frozen form! The flavors of coconut, mango and pineapple mix together with white wine in these tropical sangria popsicles!

Tropical Sangria Popsicles by @TheRedheadBaker

While browsing the July 2014 issue of Cooking Light, I came across an article on 5 easy ice pop recipes: strawberry-balsamic, melon mimosa, cappuccino, vanilla yogurt and spiced plum, and cucumber-chili-lime.

I love ice pops almost as much as I love ice cream. When I was a kid, I attended a summer day camp, and ice pops were almost always our afternoon snack. At the local YMCA swimming pool, when the lifeguards called “Adult swim!”, the kids all ran to the snack stand to get ice pops.

As soon as I saw that ice pop article, I immediately ordered a set of popsicle molds from Amazon. That ice pop article had given me an idea.

Tropical Sangria Popsicles by @TheRedheadBaker

Though popsicles remind me of my childhood, I wasn’t going to make a kid-friendly popsicle. Cooking Light’s mimosa popsicle sounded really good, but I didn’t have any sparkling wine on-hand. I did, however, have white wine. And what cocktail can you make with wine? Sangria.

I remembered that I had recently seen a tropical sangria on The Healthy Maven’s site. Flavored with coconut, mango and pineapple — what better beverage for a summer day?? And these flavors translate so well into frozen form. These are a delicious adult treat! But if you do want to make them kid-friendly, use 1 cup of white grape juice instead of white wine.

One thing homemade popsicles have over homemade ice cream is that they are so much easier to make, and they are ready faster. One tip for getting these popsicles out of their molds: fill a bowl with scalding water. Dip the popsicle molds into the hot water for 4 or 5 seconds, then gently ease the popsicle out of the mold.

Tropical Sangria Popsicles by @TheRedheadBaker

Tropical Sangria Popsicles
 
Serves: 6
Ingredients
  • 2 cups water
  • 4 tsp sugar
  • 1 cup sweetened flaked coconut
  • 1 cup white wine (something inexpensive, I used Cupcake Vineyards Sauvignon Blanc)
  • ½ cup diced mango
  • ½ cup diced pineapple
Directions
  1. In a small saucepan, combine the water and sugar. Place over high heat and bring just to a boil, then remove from the heat and add the coconut. Stir to combine. Set aside for 30 minutes to 4 hours.
  2. Strain the water mixture into a clean saucepan and discard the flaked coconut. Bring the water mixture to a boil and cook for about 5 minutes, or until reduced to a cup of syrupy liquid. Set aside to cool.
  3. Once the coconut syrup is cooled, combine it with the cup of white wine.
  4. Mix together the mango and pineapple, and spoon some of the fruit into each of six (1/3-cup-capacity) popsicle molds. Then pour some of the liquid into each mold. Place the molds in the freezer and let sit for at least four hours.
Nutrition Information
Serving size: 1 popsicle Calories: 148 Fat: 5g Carbohydrates: 27g Sugar: 15g Sodium: 49g Protein: 1g

Inspired by Cooking Light and The Healthy Maven

Friday Favorites

By Coleen

friday-favorites

1. My new Target bathing suit. Great tummy coverage. I love the mint color.

2. Also from Target: Sam & Libby Kamilla Sandals in turquoise.

3. Kerrygold Dubliner Cheddar cheese. C’mon. It’s cheese. Thin slices of this cheese on Triscuits are my go-to afternoon snack.

4. Peanut Butter Cup Oreos. These have gotten mixed reviews among my friends, but OMG, I love them.

5. Reading classic literature. I downloaded The Great Gatsby for my Kindle.

6. Rediscovering childhood favorites. I loved the Berenstain Bears books as a child, and now I read them to my toddler.

7. These strawberry-banana smoothie popsicles. Can I call them favorites if I haven’t actually tried them yet? I just bought a popsicle maker. But how can you go wrong with (A) strawberry and banana or (B) popsicles???

8. These lobster tacos with avocado salsa. Lobster tails are $5.99 at my local Whole Foods today only. Yum yum yum!

9. Bare Minerals Lash Domination mascara. Did you know choosing a brand of mascara was so controversial? It’s a very “love it or hate it” product. One person loves a mascara, another person hates it. For me, Lash Domination thickens and lengthens my lashes without being clumpy.

10. Maybelline Color Tattoo Leather Collection. I was initially scared of the intensity of color in cream eyeshadow, but I figured at $6.99 for one pot, I could experiment. I’m a convert. My favorites are Vintage Plum and Creamy Beige.

Fresh Peach Donuts {dairy-free}

By Coleen

Low-fat baked peach donuts: vanilla batter studded with diced fresh peaches! Using coconut milk and dairy-free butter substitute make these an indulgent treat for those with milk allergies!

Fresh Peach Donuts #DairyFree #LowFat by @TheRedheadBaker

It’s Snack Share Wednesday again! Even though I’m temporarily unemployed, Liam still attends daycare three days a week, for a couple of reasons. The first is that we would lose our spot if we pulled him out, and the second is that he genuinely enjoys daycare, and playing with his friends there.

I must admit that I chose Wednesday as one of the days he would attend, because I wanted to continue participating in snack share! It’s been so much fun coming up with new snacks for the kids to enjoy. Sometimes it’s as simple as fresh pitted cherries, courtesy of Whole Foods’ CherryFest sale, and sometimes it’s a homemade baked treat.

Fresh Peach Donuts #DairyFree #LowFat by @TheRedheadBaker

One of the children in Liam’s class has a milk allergy, so I’ve researched dairy-free recipes and baking substitutions to ensure that the child can fully participate in snack share.

I wanted to make Girl Versus Dough‘s peach donuts, and read that I could substitute coconut milk + vinegar for the buttermilk, and coconut oil for the butter. Coconut oil is very expensive, however, so instead I bought Earth Balance Buttery Sticks, which are dairy- and soy-free. They are mostly made up of vegetable oil, and are trans-fat free. They can be substituted for butter on at a 1:1 ratio. And at $4.19 for a 1-lb box, they are about the same price as butter. (This is starting to sound like an ad, but I promise, I was not compensated in any way for writing about this product!)

Anyway, the donuts came out exactly as if they were made with buttermilk and butter. I snuck one for myself (after all, all chefs should taste their food!), and they don’t taste any different than I imagine the original recipe did. I’m sure the kids will love this special treat!

These donuts are moist enough on their own, but if you love iced donuts (and who doesn’t??), then the icing drizzle will add a touch more sweetness to the donut.

Fresh Peach Donuts #DairyFree #LowFat by @TheRedheadBaker

5.0 from 1 reviews
Fresh Peach Donuts {dairy-free}
 
Serves: 12 donuts
Ingredients
For the donuts
  • 2 tsp apple cider vinegar
  • ⅔ cup + 1 tbsp coconut milk
  • 2 tbsp dairy-free butter substitute (such as Earth Balance Buttery, melted
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups cake flour
  • ⅔ cup plus 2 tbsp sugar
  • 2 tsp baking powder
  • Generous pinch of nutmeg
  • 1 tsp salt
  • 2 small peaches, diced (about 2 cups)
For the icing
  • 1⅓ cups confectioners sugar
  • ¼ cup coconut milk
  • Splash of vanilla extract
Directions
  1. Preheat your oven to 400 degrees. Liberally spray two 6-well donut pans with nonstick cooking spray.
  2. In a large measuring cup, whisk together the cider vinegar and the coconut milk. Let stand for 5 minutes.
  3. In a large mixing bowl, whisk together the coconut milk/vinegar mixture, the melted butter substitute, and the eggs.
  4. In a medium mixing bowl, sift together the cake flour, sugar, baking powder, nutmeg and salt.
  5. Pour the dry ingredients over the wet, then whisk just until combined. Then fold in the diced peaches.
  6. Portion the batter into the 12 wells of the donut pans, filing each ⅔ to ¾ full. Bake for 14 to 16 minutes, until baked through and golden brown around the edges.
  7. Let cool in the pans for 5 minutes, then remove from pans and cool completely on a wire rack.
  8. Once the donuts are cooled, whisk together the icing ingredients until smooth. Drizzle the icing over the donuts with a spoon, or dip the tops of each donut into the icing. Let sit until the icing has set.
Nutrition Information
Serving size: 1 donut Calories: 214 Fat: 3g Carbohydrates: 44g Sugar: 28g Protein: 3g

Recipe adapted from Girl Versus Dough

Milk Chocolate S’mores Ice Cream #IceCreamForOXO

By Coleen

Everyone’s campfire favorite in ice cream form! Milk chocolate s’mores ice cream: milk chocolate ice cream with swirls of marshmallow topping and chunks of graham cracker!

Milk Chocolate S'mores Ice Cream by @TheRedheadBaker #IceCreamForOXO

It’s summertime, so what more excuse do you need for a homemade ice cream recipe? How about the fact that yesterday was National Ice Cream Day? Honestly, I hardly need an excuse to break out the ice cream machine.

I was chosen as one of many bloggers to create an ice cream recipe as part of the #IceCreamForOXO campaign, so I sat down and thought of my favorite ice cream flavors. The one flavor that came up the most was chocolate. But what sort of chocolate ice cream could I make at home that I can’t find in the store?

And it occurred to me that I’ve never seen s’mores ice cream at the grocery store. What a fun flavor to make! And after all, s’mores is a classic summertime dessert.

Milk Chocolate S'mores Ice Cream by @TheRedheadBaker #IceCreamForOXO

This is a classic ice cream recipe, which begins with a cooked egg-custard base. If you’re new to making this at home, I strongly suggest using a thermometer to ensure your custard reaches 170 degrees, at which point, the eggs are properly cooked and your base has thoroughly thickened.

Use the best quality milk chocolate you can find. I used Scharffen Berger chocolate wafers from Sur La Table. If you don’t have one near you, you can use Ghirardelli chocolate chips.

I also recommend marshmallow topping over marshmallow fluff because A) it’s much easier to drizzle into the churned ice cream, and B) it has that soft consistency that you’re probably used to if you’ve had store-bought marshmallow swirl ice cream. You might be tempted to swirl the marshmallow and graham cracker into the milk chocolate ice cream, but it’s really not necessary. Once you scoop the ice cream out, the scoop will create the swirls.

The result of this project is a rich chocolate-y ice cream with swirls of sweet marshmallowy and graham goodness. I don’t know if it’s the recipe, or the fantastic (BPA free!) freezer-safe container that OXO sent to me, but after sitting in the freezer overnight, there was no layer of ice crystals on the top.

Milk Chocolate S'mores Ice Cream by @TheRedheadBaker #IceCreamForOXO

4.0 from 1 reviews
Milk Chocolate S'mores Ice Cream #IceCreamForOXO
 
Ingredients
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 1 tbsp unsweetened cocoa powder
  • ⅓ cup sugar, divided
  • 7 oz. good-quality milk chocolate, finely chopped
  • 8 large egg yolks
  • ¼ cup marshmallow topping
  • 2 full sheets graham crackers
Directions
  1. Make sure the bowl of your ice cream maker has been frozen for at least 24 hours.
  2. Place the whole milk and heavy cream in a heavy-bottomed saucepan. Sift the cocoa powder over top, then add half of the sugar and whisk to combine. Set a large bowl next to the stovetop, and place the egg yolks inside.
  3. Have the chopped chocolate in another large bowl nearby, as well as a gallon-sized zip-top freezer bag. Fill a third bowl about halfway with ice water.
  4. Place the saucepan over medium-low heat and bring the mixture to a simmer. Do not let the mixture boil.
  5. When you start to see steam rising off of the milk mixture, start whisking the egg yolks with the second half of the sugar. Whisk vigorously for three to four minutes, until the yolks turn pale yellow. Continue whisking, less vigorously, until the milk mixture is simmering. Sugar will "break" the yolks into separate protein clumps and water if you let them sit together, which will ruin your ice cream base.
  6. Once the milk mixture has come to a simmer, very gradually pour about half into the egg yolk mixture, whisking constantly, to slowly bring the temperature of the eggs up without scrambling them. Pour the egg/milk mixture back into the saucepan, and cook over heat for about 10 minutes, until the mixture reaches 170 degrees, and the custard coats the back of a wooden spoon without running off.
  7. Once the custard is fully cooked, pour it over the chopped milk chocolate. If you think you scrambled the egg yolks, pour it through a fine-mesh strainer. Let the custard sit on the chocolate for about a minute, then whisk slowly until the chocolate is completely melted and fully combined with the custard.
  8. Pour the ice cream base into the zip-top freezer bag, seal it, then place the freezer bag in the ice water. Let sit for about 30 minutes, until completely cooled. Store in the refrigerator for at least four hours, or overnight.
  9. Set up your ice cream maker and immediately pour the ice cream base into the machine. Churn according to manufacturer's directions for your machine.
  10. Scrape a third of the ice cream mixture into a freezer-safe storage container. Drizzle two tablespoons of the marshmallow topping over the ice cream. Break one graham sheet in half, and place inside a sandwich bag. Hit once or twice with your fist to break it into large pieces, then scatter those over the ice cream.
  11. Scrape another third of the churned ice cream into the container, and repeat with the remaining two tablespoons of marshmallow topping, and the second broken graham sheet. Top with the remaining third of the churned ice cream.
  12. Seal the storage container and let the ice cream harden for at least four hours, or overnight.
  13. Scoop and serve!

Adapted from Fine Cooking

Disclosure: OXO provided me with: a Solid Stainless Steel Ice Cream Scoop, a Small Silicone Spatula, a 4 Piece Mini Measuring Beaker Set, a Medium Square LockTop Container, a 2-Cup Angled Measuring Cup, a Sugar Dispenser, and a Mini Chopper in exchange for creating this ice cream recipe. All opinions of these products are my own. I’ve been a fan of OXO products long before I partnered with them for this recipe.

Grilled Corn on the Cob with Cilantro-Lime Butter #SundaySupper

By Coleen

Grill more than just meat at your next barbecue! Corn on the cob grilled in the husk comes out perfectly moist, then gets smothered in flavorful cilantro-lime butter!

Grilled Corn on the Cob with Cilantro-Lime Butter #SundaySupper by @TheRedheadBaker

Summer is in full swing, which means barbecue season! Welcome to the #SundaySupper Summer BBQ Party!

I live in an apartment, so unfortunately, I don’t have an outdoor grill. What I do have is a cast iron grill pan, which can be used on gas ranges, electric ranges, or in an oven.

We go to my parents’ at least once a month, where my dad almost always grills. Rain or shine, hot or cold, my dad will grill. Burgers, hot dogs, chicken, steak — it all goes on the grill.

Grilled Corn on the Cob with Cilantro-Lime Butter #SundaySupper by @TheRedheadBaker

This was the first time I’ve ever had grilled vegetables. When I saw the theme for this week’s Sunday Supper, I knew I wanted to do something different, so I started researching grilled sides, until I happened upon grilled corn on the cob. What a perfect way to cook up some local New Jersey corn!

Some grill their corn in the husk, some husk the corn before grilling. Husking it first will give you those charred grilled marks. But grilling corn in the husk essentially steams the corn, ensuring delicious, juicy kernels.

This is also the first time I’ve ever had corn with anything other than some salted butter. Let me tell you, lime is a brilliant complement to the corn. I’m a convert. I will always give my corn a quick squeeze of lime juice before eating.

Oh, and in case you’re curious — that burger in the first photo is Confections of a Foodie Bride’s Texican burgers. So delicious!

Grilled Corn on the Cob with Cilantro-Lime Butter #SundaySupper by @TheRedheadBaker

5.0 from 2 reviews
Grilled Corn on the Cob with Cilantro-Lime Butter #SundaySupper
 
Serves: 8
Ingredients
  • 1 stick (4 oz) salted butter, very soft but not melted
  • 2 tbsp minced cilantro
  • Zest of one small lime
  • Juice of half a lime
  • 8 ears of corn on the cob, unhusked
Directions
  1. In a small bowl, mash together the butter, cilantro, lime zest and lime juice. Scrape onto a piece of parchment paper and roll tightly into a log. Twist ends to seal closed, and refrigerate until butter is firm. Can be done up to a day ahead of time.
  2. Peel away the first layer of the husk, and trim any silk that's sticking out of the top.
  3. Prepare grill for direct, medium heat (or preheat oven to 425 degrees). Place the corn directly on the grill grates (or in a grill pan). About every five minutes, give the corn a quarter-turn, to ensure even cooking on all sides. Continue turning and cooking for 15 to 20 minutes.
  4. Holding the corn with a towel or oven mitt, peel back the husk and discard the cornsilk. Serve each cob with a pat of the cilantro-lime butter.

Inspired by Fine Cooking

Don’t forget to check out the other recipes at the #SundaySupper Summer BBQ Party! 

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Sriracha

By Coleen

Have you caught sriracha fever yet? You can make this low-calorie, low-fat condiment at home!

Homemade Sriracha from @TheRedheadBaker #spicy

Have you heard about sriracha? For about a year, I saw it mentioned everywhere, but had no idea what it was, or even how to pronounce the word.

What is it? It’s pronounced “see-rah-cha”, and it’s a kind of hot sauce, made from chili peppers, garlic, sugar, salt and vinegar. It’s named for the city in Thailand where it was first produced.

It’s available for purchase in the International Foods aisle at most grocery stores, but thanks to Cooking Light’s July 2014 issue, I learned that you can also make it at home very easily.

Homemade Sriracha from @TheRedheadBaker #spicy

It was for this recipe that I embarked in the Quest for the Elusive Red Chile Pepper that I mentioned back on Monday. I know I had previously seen red chile peppers in my local grocery store, but I checked all SEVEN grocery stores (Trader Joe’s and Whole Foods included) within a 10-minutes radius of me, and couldn’t find them. I finally found them at Wegman’s.

Into the pot they went with the rest of the ingredients, and a little more than half an hour later, I had homemade bright-red, clear-your-sinuses spicy homemade sriracha.

What can you do with homemade sriracha? Try these recipes from some of my favorite food bloggers:

Homemade Sriracha from @TheRedheadBaker #spicy

Homemade Sriracha
 
Yield: 1 cup
Ingredients
  • 2 cups (8 ounces, about 10 medium) red Fresno, Serrano and/or Jalapeno peppers, quartered and seeded (remove all seeds for the least spicy sauce, leave a few in to increase the heat)
  • 10 garlic cloves, peeled and split in half
  • 3 tbsp sugar
  • ¾ tsp salt
  • ¼ cup distilled white vinegar
  • ¼ cup hot water
Directions
  1. Place the chile peppers, garlic, sugar, salt and vinegar in a medium saucepan. Cover the pot, and place over low heat. Cook for 30 minutes.
  2. Transfer the contents of the saucepan to a tall container (I use a plastic lemonade pitcher). Add the ¼ cup hot water, and puree with an immersion blender to your desired degree of chunkiness, adding more hot water by the teaspoonful if necessary. Transfer to storage container. If using a squeeze bottle, strain through a fine-mesh sieve first.

Recipe from Cooking Light

Fig, Red Onion and Pancetta Pizza

By Coleen

Sweet figs contrast with richly-flavored caramelized onions and salty pancetta on this delicious homemade pizza!

Fig, Pancetta, Fontina and Caramelized Red Onion Pizza by @TheRedheadBaker

Figs are one of those ingredients that I grab when I see them at the grocery store, and figure out what I’m going to do with them later.

I saw them at Trader Joe’s while I was on The Quest for the Elusive Red Chile Pepper (read more on that this coming Wednesday): a pound of fresh black figs. I didn’t find my chile peppers, but I bought those figs.

Most recipes for figs involve roasting them, wrapping them in pancetta, or eating them with goat cheese or honey. Last year, I made a cake, and a salad with figs. They were delicious (especially the salad!), but this time, I wanted to do something different, so I put them on a pizza.

Fig, Pancetta, Fontina and Caramelized Red Onion Pizza by @TheRedheadBaker

I decided to pair them with pancetta, since everything is better with pancetta. But I also wanted something else savory to balance the sweetness of the figs. I chose to caramelize a red onion. Why red? Because that’s what I had in my cupboard.

At the last minute, I added some chopped fresh rosemary. Ever since I tried the three-cheese, rosemary and pepperoni pizza from Smells Like Home, I’ve believed that every pizza should include rosemary. Did I mention I like rosemary?

Dave declared the results delicious, and I agreed. Liam? Not interested in tasting figs. He scraped everything off his slice of pizza, and pretty much just ate baked pizza dough. Oh well. More pizza for us.

Fig, Pancetta, Fontina and Caramelized Red Onion Pizza by @TheRedheadBaker

Fig, Red Onion and Pancetta Pizza
 
Serves: 4
Ingredients
  • 1 lb pizza dough, store-bought or homemade
  • 1 medium red onion, cut into ¼-inch vertical slices
  • 2 tbsp unsalted butter
  • 4 oz shredded fontina cheese
  • 6 figs, stems removed and cut into ¼-inch vertical slices
  • 2 ounces thinly-sliced pancetta
  • 1 tbsp chopped fresh rosemary
Directions
  1. Melt the butter in a skillet over medium-low heat. Add the onions and cook, stirring every 5 to 10 minutes, for 45 minutes, until onions are soft and caramelized. This can be done up to a day ahead of time. Store in the refrigerator until ready to use.
  2. Roll the pizza dough out to a 12-inch circle. Place on a pizza peel generously dusted with cornmeal.
  3. Sprinkle ¾ of the fontina over the pizza dough, then arrange the figs, pancetta slices and rosemary over top. Sprinkle the remaining cheese over top.

 

Cherry Pomegranate Mojito

By Coleen

Refresh yourself on a hot summer day with a cherry pomegranate mojito: Cuba’s signature lime-and mint cocktail, flavored with fresh sweet cherries and pomegranate juice!

Cherry Pomegranate Mojito #cocktail by The Redhead Baker

I’ve been to Cuba Libre twice now, and haven’t gotten to try a pomegranate mojito, because I was pregnant both times I went. I finally decided to make one at home. I was actually going to make you a strawberry pomegranate mojito cocktail. But a certain toddler ate all my strawberries.

So, I improvised with some cherries that had somehow not been eaten within two hours after their purchase. I think it’s because we also had some mango in the fridge. One fruit that boy loves more than cherries is mangoes.

Cherry Pomegranate Mojito #cocktail by The Redhead Baker

Anyway, this is still a really refreshing cocktail, which is easily adaptable to your taste. Want a stronger rum taste? Add more. Prefer a less-strong drink with more fruit flavor? Add more pomegranate juice.

The cherries and pomegranate juice turn the drink a beautiful shade of pinkish red, and the green of the mint leaves provides a nice color contrast.

This recipe makes four small drinks, which is perfect for an intimate get-together. It’s also a really pretty drink to serve to guests. Enjoy!

Cherry Pomegranate Mojito #cocktail by The Redhead Baker

Cherry Pomegranate Mojito
 
Serves: 4
Ingredients
  • 6 fresh sweet cherries, pitted and halved
  • ¼ cup fresh mint leaves, plus more for garnish
  • 1 lime, juiced (about 1 tbsp)
  • ½ cup pomegranate juice
  • 2 shots (3 oz) white rum
  • 1 tablespoon agave syrup
  • Sprite
  • Ice
Directions
  1. Fill four rocks glasses with ice.
  2. Place the cherries, mint leaves and lime juice in the bottom of a cocktail shaker. Use a muddler or the end of a wooden spoon to muddle the cherries and mint leaves by pressing them into the bottom of the shaker to release their juices.
  3. Add the pomegranate juice, white rum and agave syrup to the cocktail shaker, then fill with ice. Shake for 30 seconds, then strain the mixture into each of the rocks glasses.
  4. Top off each rocks glass with Sprite, garnish with additional mint leaves and serve.

Recipe adapted from Diethood

Blueberry-Apple Oat Dog Biscuits

By Coleen

Your furry friend will go crazy for these healthy apple oat dog biscuits, dotted with blueberries!

Apple Blueberry Oat Dog Biscuits by The Redhead Baker

I’m “picky” when choosing food for my family, and I’m just as picky when choosing food for my dogs. I avoid things with high fructose corn syrup for my family, and I avoid ingredients like corn, byproduct meal and brewers rice in my dogs’ food and treats.

After I learned about dog nutrition and ingredients to avoid, the results spoke for themselves: most noticeable was their softer, shinier coats. They had fewer ear infections. And there were other benefits that probably shouldn’t be discussed on a food blog (let’s just say that more nutritional ingredients in = less waste out).

Apple Blueberry Oat Dog Biscuits by The Redhead Baker

I always buy their kibble at a local pet supply store, and I almost always buy their treats there, too. But every once in a while, I make them homemade treats.

Fruits are very high on my dogs’ “favorite foods” list. Sometimes I think I should start using berries as training treats instead of, well, training treats. They love it when Liam eats apples because they know he doesn’t eat the peel, which then gets tossed to them.

My pit bull, Carl, is allergic to wheat, so I use oat flour in most of my homemade biscuits. Buying oat flour can get expensive, so I simply process old-fashioned oats in a food processor to fine flour.

If your dog is allergic to all grains, you can substitute garbanzo bean flour (available from Bob’s Red Mill), you’ll just need to an additional tablespoonful or two of applesauce.

Apple Blueberry Oat Dog Biscuits by The Redhead Baker

Blueberry-Apple Oat Dog Biscuits
 
Ingredients
  • 2½ cups old-fashioned oats
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 2 to 4 tbsp water
  • ¼ cup dried blueberries
Directions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment.
  2. Place the oats in a food processor. Pulse 15 to 30 seconds, until oats are ground to a fine flour.
  3. Pour the ground oats into a medium mixing bowl, and add the eggs and applesauce. Whisk together until all the oat flour is moistened. If the dough is too crumbly, add 2 tablespoonfuls of water and whisk. If dough is still too dry, add more water, a tablespoonful at a time, until dough holds together.
  4. Use a small or medium cookie scoop to form balls of dough and place them on the cookie sheet. Using the flat side of a spatula sprayed with nonstick spray, flatten the balls of dough into discs.
  5. Bake for small biscuits for 15 minutes, or medium biscuits for 20 minutes, until golden brown around the edges. Cool completely on a wire rack.

An original recipe by The Redhead Baker

Strawberry Cheesecake Ice Cream Sandwiches #SundaySupper

By Coleen

Cool off this summer with homemade ice cream sandwiches: homemade strawberry cheesecake ice cream, sandwiched between two thin brownie sheets.

Strawberry Cheesecake Ice Cream Sandwiches #SundaySupper

After one of the snowiest winters EVER, we are now in one of the hottest summers ever. We don’t usually get an official heat wave until later in the summer, but we already had one in June.

I don’t mind the heat. I love not having to wear a jacket, I love wearing skirts and dresses. I love flip flops and sandals. I love the beach. I love feeling warmth on my skin. It’s the humidity I can’t stand.

When the heat cranks up, I love a cold, sweet treat to cool myself down. This #SundaySupper is all about keeping cool.

Strawberry Cheesecake Ice Cream Sandwiches #SundaySupper

I’ve made many a homemade ice cream recipe before, but this is my first attempt at homemade ice cream sandwiches. It was messy, but fun!

Ice cream sandwiches always remind me of my childhood. We had a membership at the local YMCA, and we’d spend nearly every day swimming at the pool. Once every two hours, they’d kick all the kids out of the pool for “adult swim,” and the kids would swarm the snack stand. I’d always get an ice cream sandwich.

Making these sandwiches at home means you can fill them with whatever ice cream flavor you like. If you don’t have an ice-cream maker, just make the brownie sandwich halves, and substitute a quart of your favorite store-bought ice cream or frozen yogurt.

Strawberry Cheesecake Ice Cream Sandwiches #SundaySupper

5.0 from 3 reviews
Strawberry Cheesecake Ice Cream Sandwiches #SundaySupper
 
Serves: 8
Ingredients
For the ice cream
  • 12 oz strawberries, hulled
  • 8 oz cream cheese, at room temperature
  • ½ cup sugar
  • 1 cup whole milk
  • 1 tsp lemon juice
  • Zest of half a lemon
  • Pinch of salt
  • ½ cup heavy cream
  • ½ cup coarsely chopped shortbread cookies or graham cracker sheets
For the brownies
  • 1 tbnsp unsalted butter, at room temperature
  • 12 tbsp (1½ sticks) unsalted butter
  • ¾ cup (2¼ oz) unsweetened cocoa powder
  • 1½ cups (10½ oz) sugar
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1½ cups (6⅜ oz) all-purpose flour
  • Pinch of salt
Directions
  1. Make the ice cream base: In a food processor, puree the strawberries, cream cheese, sugar, whole milk, lemon juice, and salt. Stir in the heavy cream, then pour the mixture in a bowl. Cover, and chill for at least four hours, or overnight.
  2. Make the brownie sheet: Preheat oven to 350 degrees and line a 9x13 baking pan with foil, letting two inches of foil hang over the pan's edges. Grease lightly with 1 tbsp softened butter.
  3. Place the 1½ sticks of butter in a medium saucepan and set over medium heat until the butter is just melted. Remove from the heat and stir in the cooca powder, whisking until all the lumps are gone. Stir in the sugar. Let the mixture cool slightly.
  4. Whisk in the eggs and vanilla, then stir in the flour and salt. Scrape the mixture into the prepare pan and use an offset spatula to smooth the batter into an even layer. Bake for 20 minutes. Cool completely on a wire rack.
  5. Freeze the ice cream base in an ice cream maker according to manufacturer's directions. During the last 2 minutes of churning, gradually add in the crumbs.
  6. Cut the cooled brownie sheet in half lengthwise, to create two sheets, 4½ x 12 inches. Use an offset spatula to spread the ice cream on one of the brownie sheets. Place the second brownie half on top, and press down gently. Wrap the log tightly in foil, and freeze until hardened, at least 4 hours. Cut into 8 sandwiches, 4½ x 1½ inches. Wrap each sandwich in plastic wrap and freeze until ready to eat.

Brownie recipe from Williams-Sonoma; ice cream recipe adapted from Epicurious

Don’t forget to check out the other #SundaySupper Summer Chillin’ recipes!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

 

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