Category: Recipes

Seriously now, have you ever seen anything so adorable in all your life? Popcicle cupcakes toppers–just in time for your summer barbeque dessert.

And best part of all–they don’t melt, but they sure do look like they could help you beat the summer heat, even if they are just pretend frozen pops.

Here’s how you do it~

Find flat toothpicks and snap 24 of them in half–you are only using the bigger of the two halves. Throw the other ends away.

Choose whatever color Mike & Ikes that suite you. I got Tropical Typhoon because I simply HAD to have the color blue in my Popcicle pile.

Now take the stick and very carefully…

push it into the flat end of each candy piece.

And there you have the sweetest little Barbie-sized, no drip “popcicles.”

In fact, if you’re like me, you’ll have a hard time stopping yourself once you get started.

I actually couldn’t keep myself from playing with all those pretty, bright colors!

These would make a perfect Summer Birthday party treat. But be sure to help younger children take the sticks out before they eat their cupcake.

So simple and fun and summer-y and most of all–

totally cool.

Heh.

PS– Gracious Rain is in 2nd place in the KSL Best Local Blogger Contest!! If you’d like to vote go right here and register…then vote. Thanks- thanks!!

We’ve been trying to eat more fruits and veggies around here instead of all the sugar that’s been kicking around these days–and it’s actually been fun. Don’t get me wrong, I can eat a Symphony bar with my lips glued shut, but right now, I’m trying not to.

So when this little recipe popped up on Pinterest, it would have taken a Mack truck to keep me from making it. Simple. Chocolaty. Frozen.

Save me.

No don’t.

Here’s how it goes…

Freeze 2 or 3 peeled bananas in a ziploc bag. Once they are frozen, cut them into pieces and whirl in the blender with 2 Tablespoons of cocoa. Work quickly and pour the mixture into a chilled bowl. This is a fabulous–no sugar added–fruity, frosty treat that is best eaten very cold.

In the time it took me to run for the camera, it was more thawed out than I wanted it to be. So I took one last taste and popped it back in the freezer, where it will stay until…

tomorrow…

for

breakfast.

Go fruit!

Heh.

Now, I must admit, we aren’t very big on carbonated drinks at our place. Once the kids got started in sports and their coaches advised them to lay off the soda–it worked for all of us. In fact, some of my younger ones thought that anything with that fizz was a “hot drink.”

That said, if I had to confess, I’d tell you that every now and then I get a huge craving for Fresca–that I resist with all my might. But my one summer naughtiness is to buy one–only one 2 liter bottle of A&W Rootbeer and squeeze as many floats as humanly possible from it. Then I can move on.

But then we found and tweaked this lovely piece of work. It’s positively like drinking a Rootbeer Float…without the mug. Sort of. Well, that and it’s a cookie.

Dang good at any rate.

Ingredients:

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1-1/2 tsp. root beer extract
4 cups flour
1 tsp. baking soda
1 tsp. salt                                                                                                                                                              12 oz. white chocolate chips

Directions:

Preheat oven to 350 degrees. In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; slowly add to creamed mixture. Add chips and mix well.
Drop by tablespoons onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Frosting:
4 cups powdered sugar
3/4 cup butter, softened
3 Tbsp. milk
2 tsps. root beer extract

In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies.

Rootbeer Float Cookies

 

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: Launi

Ingredients

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 1 cup buttermilk
• 1-1/2 tsp. root beer extract
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt 12 oz. white chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and brown sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in buttermilk and root beer extract.
5. Combine dry ingredients; slowly add to creamed mixture.
6. Add chips and mix well.
7. Drop by tablespoons onto ungreased baking sheets.
8. Bake at 350 for 10-12 minutes or until lightly browned.
9. Remove to wire racks to cool.
10. Frosting:
11. cups powdered sugar
12. /4 cup butter, softened
13. Tbsp. milk
14. tsps. root beer extract
15. In a mixing bowl, combine all frosting ingredients. Beat until smooth.
16. Frost cooled cookies.

3.5.3251

Last week, in the French Toast post, I casually mentioned “…serve with Buttermilk Syrup.”

I assumed that there were others on the earth, like me, that would actually lick the plate clean of every last drop of this glorious, syrup of the gods. And that’s only because I haven’t figured out how to hook it up intravenously. Little did I know that apparently everyone doesn’t have Buttermilk Syrup sitting around in a jeweled flask–oh, the shame.

In fact, some folks have never even heard of it. Yikes.

That will be corrected this very minute.

Ingredients:

1 cup butter

2 cups sugar

1 cup buttermilk

2 Tbsp corn syrup

2 tsp baking soda

1 -1/2 tsp vanilla

Directions:

*Note: You will need a large pot for this recipe–bigger than you think. The baking soda will cause it to foam more than twice it’s original volume…so be ready.

In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Allow to boil for about 3 minutes.

Remove from heat and add baking soda and allow it to bubble up. Add the vanilla and stir. Mixture will thicken as it cools. Serve on pancakes, waffles, French Toast or scones.

Or just hook up an IV.

Either way.

5.0 from 3 reviews

Wicked Buttermilk Syrup

 

Print

Ingredients

• 1 cup butter
• 2 cups sugar
• 1 cup buttermilk
• 2 Tbsp corn syrup
• 2 tsp baking soda
• 1 -1/2 tsp vanilla

Instructions

1. In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.
2. Allow to boil for about 3 minutes.
3. Remove from heat and add baking soda and allow it to bubble up.
4. Add the vanilla and stir.
5. Mixture will thicken as it cools.
6. Serve on pancakes, waffles, French Toast or scones.

Notes

*Note: You will need a large pot for this recipe--bigger than you think. The baking soda will cause it to foam more than twice it's original volume...so be ready.

2.2.6