red or green?: frozen treats

Showing posts with label frozen treats. Show all posts

Tuesday, August 11, 2015

Ice Cream Sandwiches With Frozen Yogurt.

I first posted this recipe on my Napa Farmhouse 1885 blog back in 2011. The frozen dessert was featured in a special issue of the now defunct magazine Everyday Food. Back then, gluten free recipes were just starting to become popular. Since then, I have made the delicious almond flour cookies numerous times and served then with everything from fresh fruit and caramel dipping sauce to a side for pudding. But my favorite way is filled with frozen yogurt. Of course, you can use the more traditional ice-cream, but the frozen yogurt just sounds healthier, right?

Ice Cream Sandwiches scream summer to me. Honestly, they can be made year round but when the weather is hot, and the sun is shining, nothing is more cooling and refreshing than this dessert. Even better, the cookies are a snap to make and, once they are baked, the recipe is as simple as spooning best quality frozen yogurt between two cookies, sandwiching them together and eating. For a more indulgent dessert, dip half the cookie into caramel or chocolate sauce and serve. Enjoy!

Ice Cream Sandwiches With Frozen Yogurt
(From Everyday Food)
(makes 12 sandwiches)

For the almond shortbread cookies:
1/2 cup almond meal flour
1/2 cup plus 2 tablespoons brown rice flour. plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 tsp sea salt
1/4 cup (1/2 stick) unsalted butter, room temperature (**I used vegan butter, earth balance brand)
1/2 cup granulated sugar (I used 1/3 cup organic coconut sugar)
1 tsp pure vanilla extract
1 large egg yolk

For the yogurt:
Purchase a best-quality frozen yogurt in the flavor(s) of your choice. I made 1/2 of this recipe with chocolate frozen yogurt and 1/2 with black cherry.
chocolate or caramel sauce if desired.

Directions for the cookies:
In a medium bowl, whisk together flours, starches, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. Add vanilla and egg yolk and beat until combined, scraping down the bowl as needed, 1 minute. With the mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.

Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch-thick round. With a 2 1/2 inch fluted cookie cutter (or any shape you like) cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary). Freeze 15 minutes, and then bake until cookies are lightly golden, 10 to 12 minutes. Let cool completely on sheets on wire racks, 20 minutes. (to store, transfer to an airtight container at room temperature, up to 3 days) To serve, transfer frozen yogurt to the refrigerator to soften, 20 minutes. Scoop 1/4 cup of the frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies. Serve immediately. If desired, dip into chocolate or caramel sauce, set on a waxed paper lined cookie sheet for 2 minutes in the refrigerator to harden and then serve.

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Frozen Desserts. Do you have a favorite frozen dessert recipe? Please share in the comments section of this post. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie's Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Tuesday, July 29, 2014

Frozen Tri-Melon Cocktail

Summer Cocktails. Doesn't the term conjure up days relaxing in the sun? By the pool? At the beach? Under a big umbrella? Whatever you dream, a big, frothy, frozen cocktail adds to the enjoyment. Especially one handcrafted using the freshest possible, in-season melons. One that is softened by the addition of coconut milk...and spiced with fresh ginger, herbs and a bit of lime juice. Add your favorite vodka and jump into summer. Enjoy!

I especially enjoy this cocktail with hot & spicy food...perfect for the recipes on this blog. To customize your cocktail, you can change the proportions of melon to suit your preferences...all watermelon? Perfect. More honeydew than cantaloupe? Fine. Just ensure you equal 4 cups. I love the taste of the three together and the red, orange and green deliver such a beautiful color, don't you think?

Frozen Tri-Melon Cocktail
(makes 2)
2 cups watermelon cubes (rind removed and seeded, about 2 inches each cube)
1 cup cantaloupe cubes (rind removed and seeded, about 2 inches each cube)
1 cup honeydew melon (rind removed and seeded, about 2 inches each cube)
3/4 cup coconut milk ( the type in the carton, not canned)
1 tsp minced fresh ginger
2 tsp fresh lime juice
2 tsp minced fresh mint
2 tsp minced fresh basil
2 oz vodka
pinch sea salt
fresh mint leaves for garnish

Place the melon cubes on a parchment-lined rimmed cookie sheet and freeze for 1 hour. Place all ingredients (except mint garnish) in a blender and process until well mixed. Note, the mixture may freeze in the blender. If this happens, stop processing and stir with a wooden spoon to break up cocktail. Resume processing until frothy. Taste and add additional ginger or lime juice if desired.

Pour into tall glasses and garnish with fresh mint leaves. Serve immediately.

It is "Summer Cocktails" week at Food Network's
#SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer cocktail recipe? Please share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Grilled Strawberry-Mint Bellinis
The Lemon Bowl: Raspberry-Ginger Bellini
Jeanette's Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm's Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl
Weelicious: Strawberry Lemonade
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie's Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate's Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Haute Apple Pie: Classic Mojito
Daily*Dishin: Blackberry Rum Shrub
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

best,

Diane

red or green?

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, June 24, 2014

Spiced Rooibos Tea Popsicles

I am on a tea popsicle kick. I posted a recipe for Chai Green Tea Popsicles this week over on my Napa Farmhouse 1885 blog. They were so good...and I received so many rave reviews..that I decided to experiment with one of my favorite herb teas..Rooibos.

Natural News says this about Rooibos tea:

"Rooibos tea, also called red bush tea, is a herbal tea derived from the leaves of the rooibos plant. Though consumption of the tea was once confined to the South African regions in which the plant grew, rooibos tea is becoming more popular in Western countries due to its robust taste and numerous health benefits. Learn more"

Rooibos is caffeine free, rich in antioxidants, full of beneficial minerals, helps improve blood circulation and calms upset stomachs. Plus it tastes delicious. So I decided to combine brewed tea with unsweetened coconut milk, chai spices and whole blueberries and then freeze the mixture into popsicles. The result? A refreshing, light, spicy, yummy frozen treat perfect for hot summer days. Enjoy!

Spiced Rooibos Tea Popsicles
(makes 10-12 popsicles)

3 cups boiling water
4 chai rooibos tea bags
3/4 cup coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
coconut sugar to taste (optional)
1/2 cup blueberries (fresh or frozen)

Pour the boiling water into a heat safe bowl and add the tea bags. Steep until the water is cool. Add cooled tea, coconut milk and spices to bold and stir until combined. Taste and sweeten if desired. Pour into popsicle molds and freeze for 1 hour. Remove from freezer and equally divide blueberries between the molds. The hour of freezing allows the berries to be distributed throughout the popsicle...not sink to the bottom. Add the sticks and freeze until firm.

It is "Frozen Treats" week at Food Network's
#SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite frozen treat recipe? Please share in the comments section and/or link to your blog if you have one.