••••MAPLE ICE CREAM🍦🍨!!••••

(Source: Mimiavocado.com & photos also & safesteggs.com)

••••MAPLE ICE CREAM!!! YUM!!

Maple Ice Cream Recipe

This maple ice cream recipe is a New England summer favorite! Recipe courtesy Mimi of Mimi Avocado.

Servings: 12

Active time: 30 minutes

Total time: varies by ice cream maker

Ingredients

• 1 c pure maple syrup
• 2 c whole milk
• 2 c half and half
• pinch salt
• 5 Safest Choice™ pasteurized egg yolk(s)
• 3/4 c toasted walnuts (optional)
  
  

Preparation

1. Heat maple syrup in small saucepan and let it simmer about 5 minutes until it is reduced to about 3/4 cup. Set aside to cool. 
2. Heat milk, half and half, and salt in medium saucepan over medium-low heat until it just comes to a boil, about 4 minutes. 
3. While milk & cream are heating, whisk egg yolks in medium bowl for 2-3 minutes until lighter in color. 
4. When milk is simmering, remove it from heat and pour 3/4 cup into egg yolks, whisking constantly as you pour. Then pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Put saucepan back over medium heat and stir constantly for about 5 minutes, until custard thickens and coats the back of a spoon. 
   

   
   
5. Remove custard from heat, and stir in maple syrup. Pour custard through fine-mesh strainer into a mixing bowl. Carefully place bowl into a larger pan half-filled with ice and water. Let custard chill for about 45 minutes. 
6. Cover custard and refrigerate at least 4 hours. 
7. When custard is well-chilled, freeze it in an ice cream maker according to the manufacturer's instructions. 
8. Add optional toasted walnuts when ice cream is almost fully churned and place into freezer until the ice cream is firm.
   

••••HAPPY BIRTHDAY HARRISON FORD🎂🍰!!••••

(Source: Pinterest.com & scoop nest.com & minersblog.com & game zone.com & Google+ photos)

••••HAPPY BIRTHDAY HARRISON

••••FORD!! YOU ARE 74 TODAY!!

••••LEMON BLUEBERRY CAKE🍋🍇!!!••••

(Source: thecakeblog.com & photos also)

••••LEMON BLUEBERRY CAKE!!

••••PERFECT FOR SUMMER🌞!!

LEMON BLUEBERRY CAKE
a recipe by Carrie Sellman

For the Lemon Blueberry Cake:
3 cups cake flour + 2 tablespoons cake flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon organic lemon zest
3/4 cup whole milk
1/4 cup lemon juice
2 cups wild blueberries, frozen or fresh

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
6. Add vanilla extract and lemon zest.  Mix to combine.
7. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.  Stop the mixer and scrape down the bowl.
8. In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
9. Divide batter evenly between the three 8″ round pans.
10. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
11. Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.
    

NOTE: If using frozen blueberries, do not thaw before mixing into cake batter.  Avoiding over mixing once the berries are added to prevent the cake batter from turning grayish-purple from their juices.

For the Lemon Cream Cheese Frosting:
16 ounces cream cheese, softened
8 ounces unsalted butter, softened
4-6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon organic lemon zest
2 tablespoons lemon juice

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

NOTE:  If frosting is too thin after whipping, refrigerate for 30 minutes before assembling cake.  The chilled frosting will have a thicker consistency.  For an even thicker consistency, add additional confectioners’ sugar as desired.

For the Assembly:
Lemon slices
Fresh blueberries
Edible flowers (optional)

Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Decorate with lemon slices, additional blueberries and edible flowers, if desired.

Store in refrigerator.  Serve at room temperature.

 

••••BREAKFAST BANANA SPLIT🍌!!••••

(Source: artfrommytable.com & photos also)

••••BREAKFAST BANANA SPLIT!!

••••YUM IN THE MORNING🌅🌞!!

BREAKFAST BANANA SPLIT

 

A healthy breakfast that feels like a treat! Bananas, frozen yogurt, fresh fruit and homemade granola.

Author: Chellie

INGREDIENTS

• 1 banana
• ½ cup strawberry greek yogurt
• ¼ cup blackberries
• ¼ cup raspberries
• ½ cup granola
• mini chocolate chips for garnish
  

INSTRUCTIONS

1. Prepare yogurt:
2. Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
3. Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
4. Put back in the freezer until ready to use.
5. Split banana in half.
6. Add 2 scoops of frozen yogurt
7. Add berries, granola and chocolate chips.
8. Serve immediately.
   
   
   

   
   

••••CHRISTMAS IN JULY🎄!!!••••

(Source: matthewsdownunder.com & cropawhile.au & fiber fervent.wordpress.com & vat.com.au)

••••CHRISTMAS IN JULY!!!

••••VERY BERRY POPSICLES🍯🍊🍌!!!••••

(Source: mycleankitchen.com & photos also)

••••VERY BERRY POPSICLES!!

Very Berry Popsicles

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 8 popsicles

Ingredients

1 1/2 cup fresh organic strawberries, hulled and frozen

1 banana

2 medium sized oranges

1 cups of ice

4-5 fresh mint leaves

1 tbls honey

8 cantaloupe balls

16 raspberries or blueberries

8 popsicle sticks

8 dixie cups

Instructions

1. Add the strawberries, banana, mint and ice to the blender. 
2. Squeeze the oranges into the blender, being careful not to let any seeds go in. Don't strain out the pulp though, thats the good stuff!
3. Turn the blender on medium high. 
4. Stream the honey in through the feed hole on top of the blender. Set aside. 
5. Cut one side off each cantaloupe ball so they can stand up.
6. Stick one popsicle stick in each cantaloupe ball and place in dixie cup, so it standing up. 
7. Add 2 berries to each cup. 
8. Carefully pour or spoon smoothie into cup, so they are almost full. 
9. Cover each with a paper muffin cup, poking a hole in the muffin cup to cover the cup. 
10. Freeze for at least 6 hours
11. Tear away the dixie cup and enjoy!
    

(Source: hotbeautyhealth.com & photos also)

••••FROZEN WATERMELON 

••••POPSICLES!!!

FROZEN WATERMELON POPSICLES!!

Prep Time:10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

INGREDIENTS

• 8 Watermelon Wedges
• 8 Popsicle Sticks

STEPS

First, insert the popsicle sticks through the rind and into the flesh of each watermelon wedge. Then, place each one on a baking sheet and freeze.