- My friend, Mandy, from Gourmet Mom on-the-Go competed in the Real Woman of Philadelphia (as in Philly Cream Cheese) competition, hosted by none other than Paula Deen. You guys, SHE WON!!! Mandy is one of 4 winners and I could not be happier for her! Click here to read more about it.
- There are some new videos over on University of Cookie...and more to come in the next two weeks. We also have a new feature called, "Cookie Maker of the Month." Want to know who our Miss July is? Come have a look!
{They are not the prettiest, but I promise you, they are oh-so-good!}
You may or may not have noticed a little button my my sidebar that says "TLC Cake Crew." Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked me (me!) to be one of about 20 bloggers in their Cake Crew. Of course, after checking to make sure they didn't send the offer to me by mistake (shhh...don't tell TLC I make cookies), I said, "YES!"
They issued a little challenge to us....make a video about a summer dessert. Oh yeah, and they mailed us all cute little TLC Flip camcorder to make the videos. Now that's an offer I can't refuse.
So, here's my video of Coconut Almond Ice Cream Drumsticks. Think of an Almond Joy candy bar, frozen.
{Even if you're not up for making the drumsticks, give the ice cream a try. Just serve it in a bowl with a couple big ol' dollops of fudge sauce. Mr. E told me last night that this is his new favorite ice cream!}
2 pasteurized eggs
3/4 c. sugar
1 c. milk
2 c. heavy cream
1 (15 oz) can cream of coconut
1/2 c. salted almonds, roughly chopped
1 c. sweetened, shredded coconut
Whisk the eggs until light and fluffy, about 2 minutes. Gradually add in the sugar, whisking until incorporated and then 1 more minute. Whisk in the cream and milk. Add the cream of coconut, whisking until blended.
Add this to your ice cream maker and follow the instructions for freezing.
With 2-3 minutes to go in the freezing cycle, add in the almonds and coconut.
Transfer this soft ice cream to freezer-safe containers. Cover with plastic wrap, pressing into the ice cream. Place in the freezer to harden, 4 hours or overnight.
Cones:
1 and 1/2 c. chocolate chips
1 TBSP shortening
18 chocolate chips
6 sugar cones
When the ice cream is hardened, melt the chocolate chips and shortening in a bowl over a pan of simmering water. Let cool several minutes.
Place 3 chocolate chips in the bottom of each cone to prevent leaks. Add a spoonful of melted chocolate to the inside of each cone, twirling it with the spoon to coat the insides. Place in the freezer for a few minutes.
Fill the cones with the ice cream, then add a scoop on top. Spoon over more melted, and cooled, chocolate onto the tops. (A thick coating is difficult to bite through, so use a light hand.
Two other items for you:
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