Dreamsicle in a Bowl AKA Orange Dreamsicle Salad

If only you knew how long I waffled around trying to name this recipe.  There are as many variations on the name as there are varieties of Jell-O.  I've seen this called Creamsicle Salad, Dreamsicle Salad, Popsicle Salad, Orange Fluff, Creamsicle Fluff.  Is it a salad?  Not really.  Would I put mandarin oranges in a salad?  Yes.  They are fabulous in my Asian Chicken Chopped Salad.  Would I put sweetened whipped cream in a salad?  No.  Would I put whipped cream in a dessert?  Yes.  Same for the marshmallows.  Marshmallows in salad = bad.  Marshmallows in dessert = good.  Every fluffy combination of fruit, marshmallows and gelatin from my childhood was called "salad" but my gauge for judging salad is where it was placed on the potluck table at Church Supper growing up.  If it was next to Karen's Taco Salad then it was a salad.  If it was at the end of the table next to Margie's Peanut Butter Bars then it's a dessert.  So I'm calling this Dreamsicle in a Bowl because face it, it I called it Popsicle Salad you would break up with me.  Also is it a creamsicle or a dreamsicle?  My mom always called that delicious orange coated vanilla treat a Dreamsicle.  I did a little research and though the terms are used interchangeably, technically a creamsicle is made with ice cream while a dreamsicle is made with ice milk.  This contains neither ice cream nor milk so now you see why I struggled with the name.  The orange and vanilla flavors are definitely reminiscent of the treat we all enjoyed growing up, and to me any kind of "Jell-O Salad" is retro but always delicious.  I most certainly served this as a dessert, and while you can definitely call it a salad, kind of like my "Grape Salad" it's a fruity, creamy treat that belongs at the end of the buffet with the Peanut Butter Bars.  Like my Lemon-Strawberry Trifle I shared recently the original recipe called for whipped topping.  I'm not a fan of the texture.  To me it feels greasy in my mouth so I always take the time to substitute fresh whipped cream.  It only takes a couple of minutes with a mixer and I think the result is airier, fluffier and tastier.  Since Memorial Day weekend is upon us, and Summer gatherings are right around the corner, this is a great time to bring back a retro dessert to your next summer meal!

Call it a dessert, Call it a salad. 
Call it a Dreamsicle.  Call it a Creamsicle.
Who cares?  JUST MAKE IT!

Homemade Hot Fudge Sauce from the Occidental Hotel

One of the zillion things I love to collect is paper ephemera.  That's a fancy word for collectible memorabilia that was for a short term purpose.  Ticket stubs, post cards, newspaper articles.  I really don't collect recent ones as much as I love to prowl antique stores and estate sales for little historical things that catch my eye.  There's not really a theme, just little advertising images or blurbs that were once tossed aside but now seem historically interesting to me.  So when I saw this cute little newspaper article including a hot fudge recipe I immediately had to try it.  In true historical fashion, I had to do a little research on the Occidental Hotel.  It was originally built int 1864 in Muskegon, Michigan as the Hamilton House Hotel.  It reopened as The Occidental in 1868 and enjoyed many decades, even experiencing a devastating fire in 1936.  It finally closed the doors in 1970, making way for the Muskegon Mall.  But back in the glory days, apparently Betty and her friends that worked at Sears nearby were onto something because the hot fudge sauce is amazing.  I'm ashamed to admit how many nights in a row we ate hot fudge sundaes.  With Valentine's Day coming up, this is the perfectly classic ending to a Valentine's Day meal.  Enjoy with someone you love!

This sauce is so thick, rich and luxurious.
Be sure and use quality cocoa powder,
whole milk, real butter and quality vanilla
to get the full experience.

Here is the original newspaper clipping
that caught my eye and inspired me to
make this recipe.

Aren't these just the cutest little Valentine's Day Desserts?
A Classic Hot Fudge Sundae with
Homemade (Historic) Hot Fudge Sauce

Be generous with the Hot Fudge Sauce and
Whipped Cream.  You only live once!

This is soooo good.  We ate sundaes for a week.
We have the scale to prove it.

Using quality ingredients in the sauce makes
all the difference.  Using homemade whipped
cream and splurging for these cherries will too.
The Merry Marachino Cherries from Tillen Farms are the best cherries ever.

Here are a few of the little paper ephemera
things I have collected over the years.
Sometimes I change it around for the holidays
with things like vintage Valentines.

Homemade Hot Fudge Sauce from the Occidental Hotel

2 cups granulated sugar
2/3 cup cocoa (I used dutch-processed)
6 tablespoons flour (I used gluten-free flour blend with great results but feel free to use all purpose)
1 teaspoon salt (I used Diamond Kosher)
2 cups whole milk
2 tablespoons unsalted butter, cubed
2 teaspoons vanilla

Whisk together the dry ingredients (sugar, cocoa, flour and salt) in a saucepan.  Place over medium-low heat stirring in the milk and cubed butter.  Stir constantly until combined and thickened.  Remove from heat and stir in vanilla.  Store in refrigerator.  To reheat, place in a microwave-safe container and heat for 20 seconds at a time, stirring well in between until hot.

NOTE:  I varied a little from the instructions when I made this.  The clipping wasn't entirely clear when to add the butter or vanilla so I added ingredients according to similar recipes with great results.

Prep Time:  Approximately 5 minutes     Cook Time:  Approximately 25 minutes

Easy Peanut Butter Cookie Ice Cream Sandwiches

A while back we had our summer version of our Freaky Friday Recipe Swap.  I made Chili Cheese Coneys from my pal Angela over at LeMoine Family Kitchen.  What's more summery than a hot dog?  Well it turns out it's an Ice Cream Sandwich!  And not just any ice cream sandwich.  An ice cream sandwich made with homemade peanut butter cookies!  Michaela at An Affair from the Heart whipped up these Easy Three Ingredient Peanut Butter Cookies.  Guess what isn't one of the ingredients?  Flour!  That means they are gluten-free and I'm oh so happy!  Not only are the cookies fabulous by themselves, but Michaela took them a step further by filling them with vanilla ice cream and rolling the edges in mini chocolate chips.  I'm embarrassed to say how many of these ice cream sandwiches I've prepared this summer.  It has been our new favorite gluten-free snack around here.  I even made a batch for my Dad's birthday this weekend.  With only 3 ingredients and 15 minutes in the oven, these cookies are ready in a snap.  I usually let my ice cream soften on the counter for a few minutes while the cookies cool completely.  Once the ice cream sandwiches are assembled I individually wrap them in plastic wrap and place them in the deep freeze for a little while so the ice cream freezes back up. A wonderful dessert or afternoon snack that's sure to please everyone! 

The ideal treat on a hot summer day.
Bonus:  GLUTEN FREE!

Bake up a batch of 3 ingredient peanut butter cookies.
Cool completely on a cooling rack.

Fill the middle with softened ice cream.
Roll in mini chocolate chips
for extra fun!

What a treat!

I won't tell if you eat two.

Easy Peanut Butter Cookie Ice Cream Sandwiches

For the Cookies:

1 cup sugar
1 cup creamy peanut butter
1 egg

Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper.  Combine the ingredients in a bowl and mix together.  (I used my stand mixer.) Roll cookies into 12 equal balls (I used my cookie scoop) and place on parchment paper.  Use a fork to mash down the ball and create the iconic criss-cross pattern.  Bake for 15 minutes.  Cool slightly on cookie sheet, then remove to cooling rack and cool completely. 

For the Ice Cream Sandwiches:

12 baked cooled peanut butter cookies
1 quart (you'll have plenty left) softened vanilla ice cream
1-2 cups mini chocolate chips

Place a scoop of slightly softened ice cream between two cookies and smoosh together.  Place the chocolate chips in a shallow bowl.  Roll the edges of the ice cream sandwich in the chocolate chips.  Wrap in plastic wrap and freeze several hours or overnight.

Prep Time:  Approximately 25 minutes   Cook Time:  15 minutes, plus needs to freeze

Raspberry White Wine No Churn Ice Cream

I recently participated in our quarterly Freaky Friday Blog Hop.  I love trying new recipes and getting acquainted with other food bloggers. Most of all I love seeing what recipes are chosen from each others blogs.  Madi from Mildly Meandering has a fabulous Raspberry White Wine No Churn Ice Cream on her blog featuring a lovely Chardonnay wine.  When Freaky Friday rolled around, my pal Deanna from Seduction in the Kitchen opted to re-create Madi's recipe with the slightly sweeter taste of Moscato wine.  Both options sounded equally delicious to me and I knew right away it was a recipe I must make.  Fast forward a couple of minutes, and I realized my mother-in-law has a birthday coming up.  What better way to celebrate than with a bowl of homemade ice cream?  Well, ice cream that contains wine is one way to celebrate.  And gifting the ice cream in a gorgeous antique bowl is another.  My mother-in-law loves all things pink, so when I found this pale pink depression glass bowl I grabbed it right away for a gift.  She also enjoys a good glass of white wine and instantly my gift idea was born.  With Deanna's Freaky Friday recipe fresh on my mind, I decided to make the ice cream and deliver it to my mother-in-law in the beautiful bowl.  So it's a Sunday in Oklahoma and you cannot purchase wine because the liquor stores are closed.  Not having any Chardonnay or Moscato on hand, I opted to give the ice cream recipe yet another twist and use Pinot Grigio, as I know that's a wine my mother-in-law truly enjoys.  The flavors of the ice cream turned out fabulous.  It's a rich, sweet creamy texture with just a hint of wine and the sweet-tart flavor of the raspberry swirl is the perfect compliment.  The slightly pink tint of the ice cream and the darling pale pink bowl were ideal together.  If you're in need of a summer time gift for a fun lady in your life, whip up a batch of this amazing ice cream!

Isn't this a pretty ice cream?

Cook the raspberries, sugar and
white wine to create the
raspberry sauce swirl.

Combine the white wine, condensed milk
vanilla and salt to create the ice cream base.

Gently fold in whipped cream.

Find a beautiful antique bowl for gifting (optional)

Freeze several hours or over night
before scooping and serving.

Garnish with fresh raspberries if desired.

Raspberry White Wine No-Churn Ice Cream
From: Mildly Meandering and Seduction in the Kitchen

For the Ice Cream:

1/2 cup white wine (I used Pinot Grigio but Chardonnay or Moscato would be equally delicious!)
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 teaspoon vanilla
pinch of salt

For the Raspberry Swirl:

1 pint fresh raspberries
2 tablespoons granulated sugar
2 tablespoons white wine

In a large bowl combine white wine, condensed milk, vanilla and salt.  In a large mixing bowl with a hand mixer, or using a stand mixer beat the heavy whipping cream until light a fluffy.  You'll want a consistency similar to whipped cream.  Gently fold the whipped cream into the white wine mixture. 

Meanwhile in a small saucepan over medium heat combine raspberries, sugar and wine.  Bring to a simmer and cook 5-6 minutes until raspberries break down.  Remove from heat and pour mixture through a fine mesh sieve to remove seeds.  Allow to cool 20-30 minutes. 

Pour half of the ice cream mixture into a bread pan.  Top with half of the cooled raspberry sauce.  Repeat layers.  Use a knife to carefully swirl the raspberry sauce throughout the ice cream.  Cover and freezer for at least 6 hours or over night. 

Scoop, serve and enjoy!

Prep Time:  Approximately 35 minutes     Cook Time: 0 needs to chill

{CopyCat} Wendy's Frosty

I haven't had a Frosty in a million years.  Seriously the last time I had one was probably when I was a kid.  I don't know why I've waited so long.  When I saw how simple they were to prepare at home I knew I had to try them.  Super simple, just a few ingredients and you've got a tasty little dessert or snack.  It's been the ideal after dinner treat lately because you know: Summer in Oklahoma [insert eye-roll]  Mr. Devilish Dish said it tastes just like the real thing.  I can't remember what the real thing tastes like, but I can guarantee you these taste great!

Just like the real thing!

Thick, rich, chocolatey
and only 3 ingredients!

{CopyCat} Wendy's Frosty

1 (14 ounce) can sweetened condensed milk
1/2 gallon chocolate milk
1 (8 ounce) tub Cool Whip

Combine the condensed milk and chocolate milk in a large bowl.  Fold in the Cool Whip.  Place the mixture into a ice cream maker and follow the manufacturer's instructions.  Serve with a straw and enjoy!

*Note Not all of this would fit in my ice cream maker (You have to allow room for it to expand as it freezes.  I just refrigerated the leftover mix and made Frostys again a second night.)

Prep Time:  Approximately 5 minutes     Cook Time:  Needs to Freeze

Chocolate Chip Cookie Dough Ice Cream Cake

Recently we celebrated Little Devil's Birthday.  When I asked her what kind of dessert she wanted, at first she said, "Chocolate Chip Cookie Dough Cupcakes."  But we had those last year, so I wanted to try something new.  She sent me a few ideas on Pinterest.  Now I've told you before she loves Asian food.  She sent me a bunch of Asian desserts and candy I'm not familiar with.  When I said I wanted to try something new, I meant within my wheelhouse.  Then I remembered my pal Michaela and her fabulous ice cream cakes.  She authors the blog: An Affair From The Heart and she is a wonderful friend and cook.  I knew she had a Chocolate Chip Cookie Dough Ice Cream Cake on her blog and I knew it tasted great because I've eaten it at her house!  I didn't even tell Little Devil what we decided on because I wanted to surprise her.  This is such a wow dessert.  Surprisingly simple to make, with semi-homemade style ingredients, but the presentation is stunning and you're guests will think you bought this at a bakery.  It's delicious and over the top.  Perfect for a birthday party!

I got a new phone the day after Little Devil's birthday.
Sadly I lost all of my ice cream cake pictures except
for this one.  But that's okay, you can still
tell how fabulous it looks!

Mason Jar Ice Cream

We recently enjoyed my Mom and Aunt's birthday.  Since they have a June birthday it's always fun to do something that screams summer to celebrate.  Since mason jar everything is all the rage, I thought I'd try the mason jar ice cream.  I love desserts that can be made ahead and that are individually served.  It just looks so cute.  I made these the night before the party to allow time to freeze.  To make things extra simple I used store-bought ice cream toppings and nuts.  Only three ingredients.  So easy!  The only hard part is the muscle power to shake these up.  I made twelve, and should have invited to body builders over to help me.  They turned out great.  It's a smooth, creamy consistency, almost like gelato.  I opted for plain vanilla and let everyone choose their toppings.  Clean up was a breeze, and the folks that couldn't finish their jar in one sitting took them home for later.  Truly a fun party treat!

Super Easy.  You just need muscle power!

Fill the jars with cream, sugar and vanilla.

Shake each jar thoroughly for 5 minutes and then freeze.

Add toppings of your choice.
We chose: Hot Fudge, Hot Caramel, Chopped Pecans
and Whipped Cream.

Top with a cherry of course.
The perfect way to serve ice cream.

Mason Jar Ice Cream

For each individual serving you'll need:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 quart glass canning jar with lid
ice cream toppings optional

Pour the whipping cream in to the jar.  Add the sugar and vanilla.  Place the lid on and shake for 5 minutes.  Place in the freezer several hours or over night.  Serve with the ice cream toppings of your choice.

Prep Time:  Approximately 5 minutes     Cook Time:  Needs to Freeze

Dr Pepper Ice Cream

Recently Mr. Devilish and I went on a little trip to Big D. (Dallas that is.) He had business meetings at the Gaylord Texan Resort, which is entertainment in itself.  You can stay there and feel like you've visited the entire Lone Star State.  We're never ones to just stay around the hotel, (though I did spend some time at that sweet pool...) So we did a little shopping and sight-seeing too.  We went to IKEA (can you believe I've never been there???) The only thing I found I really wanted was a bag of gummy Swedish Horses (Dalas) but I didn't want to stand in line for that one small purchase.  Much to his chagrin we also hit Nebraska Furniture Mart (which is so huge is has it's own street (Nebraska Furniture Mart Drive) and if you don't know the DFW area, it could easily be mistaken for the airport it's sooooo big.  To give you an idea of the size there was a sign that said, "We have enough beds to sleep 9,452 kindergartners."  Okay no thanks.  I've been on enough field trips with Little Devil, I don't need to spend a hot Texas day where 9,452 kindergartners might be sleeping.  We finished off at the Container Store.  (I could hardly contain myself.)  And dinner at our favorite Dallas restaurant, the hidden gem: The Celebration.  We ate there on our honeymoon and it's a can't miss for us every time we are in town.  Open since 1971, Celebration restaurant features locally-sourced home style meals.  So many wonderful things on the menu, and many gluten-free with the exception of my favorite dessert.  (Banana Pudding.) I got out my phone and Googled, "ice cream near me" and found Howdy Homemade.  Amazing ice cream with an even more amazing story.  Howdy Homemade employs folks with special needs, making the whole experience phenomenal.  With flavors like Hot Tamales (candy), Big Red (Soda Pop) and Cookie Monster, (yes it was blue and yes it had eyes!!!) I couldn't even begin to choose.  I wound up selecting the Dr Pepper Ice Cream.  It was the most wonderful, rich creamy ice cream with a definite Dr Pepper flavor, accented with chocolate chips.  We talked about that ice cream the entire trip.  And let me tell you in an area like Dallas and Grapevine, Texas there is lots to eat and do and talk about.  (i.e. Grapevine Mills Mall and discount designer sunglasses...) We've been reminiscing about that ice cream all summer, determined to re-create it.  This version doesn't even begin to sniff Howdy Homemade or the precious mission behind their company, but it is a darned good homage to the original.  So until my next trip south to the Lone Star State, I'll be whipping this up in my own ice cream freezer ( and I might just be wearing those new sunglasses and some cowboy boots while I do it!)

This ice cream is bigger and better than Texas!

Cool, creamy and full of Dr Pepper flavor...

Accented with mini chocolate chips...

The perfect treat on a hot summer day.

The Dr Pepper Ice Cream from Howdy Homemade.
My version is delish, but their version is
out of this world!

My purchase from The Container Store.
Containers to contain my cupcake containers.
I was so excited I could hardly contain myself.

My version of Dr Pepper Ice Cream.
If you can't make it to the DFW area
this will definitely satisfy!

{Copycat} Baskin Robbins Daiquiri Ice {Ice Cream}

Daiquiri Ice is my all-time favorite ice cream flavor.  That pastel green one from Baskin Robbins that looks like lime sherbet only tastes 10,000 times better?  When Little Devil was little, we would head out to Baskin Robbins after supper for dessert.  She would always order strawberry.  I would always order Daiquiri Ice.  Then she would repeatedly ask my for a bite of my ice cream.  Leaving me with a dripping sticky cone of strawberry ice cream that I hated.  Finally her dad told her, "You order Daiquiri Ice.  If you order something else do not ask your mother for a bite of hers."  So she fell in love with Daiquiri Ice too.  It's been years since we've had a Baskin Robbins location in my town.  When Michaela from An Affair of the Heart posted this recipe, I was so excited.  (Coincidentally, it is Michaela's favorite too, so I knew it would as close to the real thing as it could get.)  Now we can have Daiquiri Ice whenever we want.  And I don't have to share mine with Little Devil.

I can assure you our serving sizes
were considerably larger than this photo.

It was so hard to be patient while it froze.
I love my ice cream freezer.
I keep the bowl insert in the deep freeze
so we can make this whenever we want!

My all-time favorite flavor!
What's yours? 
Let me know in the comments...

{Frozen} Banana Split on a Stick

Who knew that March 28th was National Something on a Stick Day?  I didn't, but it's nice when things work out.  Everything is better on a stick.  The State Fair has that figured out.  Corn Dogs, Candy Apples.  We even tried a Steak Dinner on a Stick at the Texas State Fair once.  Not kidding.  Steak, potatoes and even rolls.  ON A STICK.  It's just more fun that way.  I decided to take the flavors of a banana split and put them on a stick, sans ice cream.  Frozen Fruit.  Healthy.  And then I served them with marshmallow sauce and whipped cream.  So maybe not as healthy, but still so much fun.  These little gems are super easy to prepare and can be made ahead.  Ideal for your next get together.  A great little after school snack too.  And since National Something on a Stick Day exists, it's a perfect way to celebrate that too!

A fun twist on an old favorite.
And the perfect way to celebrate
National Something on a Stick Day!

Kind of healthy too...

Serve with a "schmear" of marshmallow ice cream topping
and a dollop of whipped cream for the authentic
banana split flavor.

Who doesn't love their food on a stick?
It's just more fun that way.

Make ahead and enjoy!

{Frozen} Banana Split on a Stick

short skewers or picks
Fresh Strawberries, tops cut off
Bananas, sliced into thick slices
Fresh Pineapple Chunks, patted dry with a paper towel
3 squares chocolate almond bark
Chopped Nuts (I used Pecans, because in Oklahoma we use Pecans in everything)
marshmallow topping for serving
whipped cream for serving

Melt the chocolate squares in a shallow bowl in the microwave in 30-second intervals until smooth.  Place the chopped nuts in a shallow dish.  Place one strawberry, one banana slice and one pineapple chunk on a skewer.  Dip the flat side into the melted chocolate and then into the chopped nuts.  Place in a freezer safe container that has been lined with waxed paper.  When you are ready to serve, place the skewers on a platter and serve with marshmallow ice cream topping and whipped cream. 

Prep Time:  Approximately 10 minutes     Needs to Freeze

Blueberry Dumplings

A la mode translates to "topped with ice cream."  Isn't everything better topped with ice cream?  I love hot, bubbly desserts served with a big, cold scoop of ice cream.  Like my Homemade Peach Cobbler, this is one of our favorite "homey" desserts.  It's super easy too because it all goes in one pot.  I had this many years ago at a cooking class when I was still working and it's always a hit whenever I make it.  A big scoop of vanilla ice cream is a must!

Blueberry Dumplings A La Mode
Yum!

"Moon Pie" Palooza Sundaes

I've had a long time love affair with Moon Pies.  It goes way back to my childhood when my Granddaddy Guy would stuff me and all the cousins with Moon Pies, Popsicles, Pizza and Pop.  Literally stuffed until we were sugar crazed and physically sick.  I rarely eat them as an adult, but whenever I see a Moon Pie, I sure do feel sentimental.  Recently my BFF Barb and I were in Bentonville, Arkansas.  If you don't already know, that's where Wal-Mart is headquarted.  The original Walton's 5 & 10 store is now a gift shop and museum.  You can see Sam Walton's old pick up truck that he used to drive to work every day.  As you exit the museum there is an old-fashioned ice cream shop where you can enjoy a sundae or a milk shake.  Now Barb grew up around my grandparents and she too shares my affinity for Moon Pies.  So when we saw they had a something called "Moon Pie Palooza" on the menu, you can bet we ordered it.  It's a sundae, made with vanilla ice cream, marshmallow topping, chocolate sauce, whipped cream and of course a Moon Pie!  Thankfully we decided to split it.  Otherwise we would have felt like we did when we were kids after we consumed all of that pop and pizza.  Shortly after our trip we celebrated my mom and her twin's birthday.  Inspired by the sundae we enjoyed in Arkansas, I decided to come up with my own version of a Moon Pie Palooza.  I found some Mini-Moon Pies so I was able to make individual sundaes.  They were a huge hit.  Nothing will take you back to your roots quicker than a Moon Pie!

Made with Mini Moon Pies.
The cutest, tastiest lil treats ever.

Here's the original.
Moon Pie Palooza
Bentonville, Arkansas

The mini version = less guilt.

It took a lot of self control NOT to eat
all of those Moon Pies like we did as kids.

Moon Pie Palooza Sundaes
A great, All-American Southern dessert.
It will take you back to the good 'ol days AND
cool you off!

Moon Pie Palooza Sundaes
Mini Moon Pies, cut in half
vanilla ice cream
marshmallow ice cream topping, warmed
chocolate sauce (I used Hershey's)
whipped cream (I make homemade whipped cream in my ISI Whipped Cream Maker)
maraschino cherries

In a small serving dish, spoon a generous helping of warmed marshmallow topping.  Top with a scoop of vanilla ice cream.  Add a dollop of whipped cream and a little squirt of chocolate sauce.  Top with a cherry and the two halves of a moon pie.  Enjoy!