I can’t believe summer is almost over! This summer has flown by and I’m sad that my favorite season is coming to an end. I like to make recipes that remind of warmer days during the chilly fall and freezing winter, like these. This coconut ice recipe is one of those recipe that I like to make year round since I can eat ice cream no matter the temperature outside. However, if you’re not one of those then you NEED to go make this before it gets too cold!
Notice that things look a little different around here? Well, I finally got around to redesigning my blog and I’d love to hear what you think of it. So poke around bit and check out some of the new features, such as the image based archives, which showcases all my previous posts.
Now that the redesign is out of the way, I can finally get back to blogging. I have a lot of posting to catch up on so let’s start! First up is this fantastic frosting. Made with flour, this frosting is light, smooth, and is reminiscent of the “whipped” frosting on cakes at grocery stores. I especially love how this frosting is not overly sweet, as some buttercreams can be!
To me, apple pie is more of a fall dessert and I never really think to serve it during the summer. I decided to serve a cooler, summer version of the traditional pie at a recent get together at my in-laws since my father-in-law is a huge apple pie fan. The pie is served chilled and is filled with sour cream and apples, making a nice cool, creamy center. And, just like traditional apple pie, it tastes great with ice cream!
I have already mentioned my love of snickerdoodles and after turning Cheerios into snickerdoodles, I thought I’d tackle ice cream next. This turned out be my favorite ice cream I have made to date!
I bought a huge box of Honey Nut Cheerios and wasn’t able to eat them all before they went stale. I couldn’t bring my self to throw them all away and decided that I might be able to revive the sad chewy Cheerios by turning them into cookies.