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
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
  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
  • 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
  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
  • 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
  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! 



Sides and Accompaniments

Main Dishes


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
  • 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
  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
  • 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
  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
  • 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
  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
  • 2½ cups old-fashioned oats
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 2 to 4 tbsp water
  • ¼ cup dried blueberries
  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
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
  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


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.

Red, White and Blue Layered Jell-O Stars

By Coleen

Kids and adults alike will love celebrating this Fourth of July with festive red, white and blue layered Jell-O, cut into bite-size star shapes!

Red, White and Blue Layered Jell-O Stars by The Redhead Baker

For Liam’s daycare snack-share this week, in honor of the Fourth of July, I made these adorable layered Jell-O snacks. I got the idea after attending a Dr. Seuss-themed birthday party of one of his daycare classmates. That was the first time Liam ever tasted Jell-O, and he loved it.

These look difficult, but they’re not hard to make. They are time-consuming, however, since you need to wait for the mixture to cool before pouring, and then set before adding the next layer, so plan to make these a day ahead of when you plan to serve them.

Red, White and Blue Layered Jell-O Stars by The Redhead Baker

For Liam’s daycare class, I just cut the layered Jell-O into squares. But I thought it would be fun to make another pan and cut it into shapes using a star-shaped cookie cutter.

If you don’t want to use sweetened condensed milk, you can substitute an equal amount of yogurt or sour cream for the white layer.

Feel free to experiment with different colors for other occasions, or using different cookie cutter shapes!

Red, White and Blue Layered Jell-O Stars by The Redhead Baker

Red, White and Blue Jell-O Stars
  • 1 (6-oz) box red-colored Jell-O (strawberry or cherry flavor)
  • 1 (6-oz) box blue-colored Jell-O (berry blue flavor)
  • 1 box (4 envelopes) unflavored gelatin, such as Knox
  • 1 (14-oz) can sweetened condensed milk
  • 5½ cups boiling water
  • ½ cup cold water
  1. Spray a straight-sided 9x13 baking pan with nonstick cooking spray.
  2. In a medium bowl, mix the 6 ounces of blue gelatin with one envelope of unflavored gelatin. Pour in two cups of boiling water. Stir until the gelatin dissolves. Cool to room temperature.
  3. Pour the blue gelatin into the baking pan and place in the refrigerator to set for at least 30 minutes.
  4. Immediately start preparing the white layer: sprinkle two envelopes of unflavored gelatin over the ½ cup cold water and let stand for a few minutes. Pour the condensed milk into a medium bowl. Add one cup of boiling water and stir until smooth.
  5. Pour ½ cup boiling water into the unflavored gelatin and stir to melt. Pour into the condensed milk mixture. Let cool to room temperature.
  6. Retrieve the blue gelatin from the refrigerator, and very slowly and very carefully pour the milk mixture over the blue gelatin. Place back in the refrigerator to set for at least 30 minutes.
  7. Immediately begin preparing the red layer: mix the six ounces of red gelatin with one envelope of unflavored gelatin. Add two cups of boiling water and stir until the gelatin dissolves. Set aside to cool to room temperature.
  8. Retrieve the pan from the refrigerator, and very slowly, very carefully pour the red gelatin over the white layer. Place the pan back in the refrigerator to set for at least 30 minutes.
  9. Retrieve the pan from the refrigerator. Use a knife to cut the layered sheet into squares, or use a cookie cutter to cut shapes. Use a miniature offset spatula to remove the cut shapes from the pan.
  10. Store in the refrigerator.

Recipe by Parade Magazine

California-Style Turkey Ciabatta Sandwiches

By Coleen

When it’s too hot to cook, these California-style turkey ciabatta sandwiches will fill you up without heating up your kitchen!

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

It’s hard to believe that just six months ago, we were buried in snow. But summer is finally here, and making itself known. Now, I’m in NO WAY wishing for cold weather again, but with temps in the 90s around here, I don’t want to turn on my oven or stand over a hot burner.

Sure, we could have gotten take-out, but that’s not the most economical answer. I wanted something cold for dinner, and since someone vetoed my “ice cream for dinner” idea, I decided on sandwiches.

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

These California-style turkey ciabatta sandwiches are very easy to make, so full of flavor, and loaded with lean turkey and healthy veggies.

Our ciabatta loaf was a bit on the thick side, which made it a little hard to eat. Look for the thinnest loaf you can find, or flatten the bread between two foil-covered bricks (or other heavy, flat objects).

Serve these with a side of baked sweet potato fries, baked chips, or a salad.

California-Style Turkey Ciabatta Sandwiches by The Redhead Baker

5.0 from 1 reviews
California-Style Turkey Ciabatta Sandwiches
Serves: 4
  • 1 loaf ciabatta bread
  • ¼ cup mayonnaise
  • 8 ounces all-natural deli-sliced turkey breast
  • 4 ounces sliced Monterey jack cheese
  • 1 ripe avocado, pitted and sliced
  • 2 ripe tomatoes, sliced
  • 1 cucumber, peeled and sliced
  1. Cut the ciabatta in half horizontally, then cut into fourths.
  2. Spread a tablespoonful of mayo on the bottom half of each fourth of ciabatta.
  3. Layer two ounces of turkey and one ounce of cheese on each sandwich. Next, divide the tomato, cucumber and avocado slices on each sandwich. Top with the second half of ciabatta bread.
  4. Serve with your favorite sandwich side.

An original recipe by The Redhead Baker

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