Coconut Ice Cream

I made this ice cream for Dad's birthday celebration, but I forgot to serve it! So we enjoyed it the next day. It is very quick to make, and we all love the coconut flavor in it! I added some macadamia nuts this time, but next time we'll just leave it plain. It doesn't need anything else in it--the coconut stands on it's own.

1 cup milk
1 (14 or 15 ounce) can cream of coconut (NOT coconut milk--cream of coconut is usually sold in the store with the drink mixers--by the alcohol/soda section)
1 1/2 cups heavy cream

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and blend until thoroughly mixed.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Put in airtight freezer-safe container and freeze for at least 4 hours to allow ice cream to ripen.

Makes 8 servings

Recipe Source: adapted from The Sister's Cafe

Party!

Alyssa and Joshua sent Bart and I outside to rollerblade while they prepared a party for us to celebrate Independence Day. They decorated the house and made us a delicious dinner of chocolate waffles with toppings and juice. They used my chocolate chocolate-chip pancake recipe (already posted) for the waffles. I'm amazed at how talented my children are!

S'more Bars

I made these for dessert for Mom’s and Dad’s Fourth of July cookout. Mom and Dad made us a delicious Dutch oven dinner: a giant burger bundle, Dutch-oven potatoes, and biscuits. It was incredibly delicious! These bars are very fast to put together and really deliver the flavor of S’mores. I like them even better the second day—so these are a great make-ahead dessert.

S’more Bars

8 whole graham crackers (approximately)
6 tablespoons (3/4 stick) unsalted butter, melted
¼ cup sugar
4 ounces unsweetened chocolate, cut into medium chunks
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ - 2 cups miniature marshmallows

Adjust an oven rack to upper-middle position and heat oven to 375°F. Line a 13x9-inch baking pan with heavy-duty foil, leaving an overhang on two long sides to facilitate removal of bars.

Spray pan bottom with nonstick cooking spray, then line with graham crackers, trimming them as necessary to fit. Mix butter and sugar in a small bowl, pour over graham crackers, and spread evenly with a rubber spatula. Bake until sugar bubbles, about 7 minutes. Let cool on a rack until sugar hardens, about 5 minutes (leave oven on).

Meanwhile, heat chocolate and condensed milk in a large heavy-bottomed saucepan over low heat (or in double boiler), stirring occasionally, until chocolate melts. Remove from heat and stir in vanilla.

Spread chocolate mixture over graham crackers. Sprinkle with marshmallows. Return to oven and bake until marshmallows turn golden brown, about 7 minutes longer. Let cool on a wire rack.

Use foil to lift from pan. Cut into bars with a knife coated with vegetable spray. Serve.

Mediterranean Pasta Salad

I love pasta salads! This salad is refreshing and delicious. Make it ahead to allow time for the flavors to blend.

Mediterranean Pasta Salad
*Serves 6-8 as a side dish

1 pound tricolor pasta (I used Wacky-Mac, but almost any pasta would work)
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes (I like the sun-dried tomatoes that are jarred and packed in oil the best)
1 (14.5 ounce) can artichoke hearts, drained and diced
1/4 cup fresh basil, torn into small pieces, or 1 tablespoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 cup diced red onion
¾ cup black or kalamata olives, sliced
2 teaspoons saute spice (equal parts black pepper, salt and garlic powder)
4 ounces feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
Genoa salami, diced (optional--I added it to make the salad into a main dish)

Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.

Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.

When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Recipe Source: Mel's Kitchen Cafe

Cupcaking Fun

Here's a few of the close-ups from the cupcake decorating session Paige, Alyssa, Joshua and Bryn had.

Alyssa's Doughnuts

Alyssa recently made Orange Drop Doughnuts by herself. They turned out great! I already posted the recipe, but I wanted to post the picture of her doughnuts.

Birthday Cakes

I "volunteered" to make my niece's 1st birthday cake. This turned into me making cake to serve 35 as well as a special "Wow! Wow! Wubbzy" cake, just for her. I forgot to take a picture of the cake, so I'll Have Korinne e-mail it so I can post it. For serving the guests, I made three bundt cakes. One was the Poppyseed cake I previously posted. One was Valerie's Favorite Fudge Birthday Cake with ganache artfully dripped over the top. And the last one was Marcia's Banana Pound Cake. The Banana Pound Cake was a big hit and I got quite a few requests for the recipe. I'll try to update this post with the recipe, or better yet, Marcia can post it since she is the person to give me the recipe. (Hint, Hint)