Frosty Summer Drinks

Temperatures may be in the 90's but we're going to take you back to the 50's with our sweet soda float recipes! Discover the difference between an ice cream float and an ice cream soda. Then dive into a frosty glass of bliss with one of our easy recipes:

Clementine Julius
Classic Chocolate Ice Cream Soda	Lemonade Float
Classic Root Beer Float	Blackberry Ice Cream Soda

For more ideas, check out all our frosty drink recipes!

Surprise!

I was browsing through some recipes and found the most amazing and incredible discovery...

One-ingredient ice cream that is fat- and dairy-free! Yes, I'm talking about ice cream that's healthy for you. I know it sounds crazy, and to be honest, I didn't believe it either, but it is true. Plus, you're going to be even more pumped when I tell you what the one ingredient actually is...

BANANAS!

Turns out, pulverizing frozen bananas with your food processor creates an ice cream-like creation that's pretty darn heavenly. And not only is this lusciously delicious dessert healthy, it's super simple to whip up.


Banana Ice Cream

Here are the key points:

• Bananas are obviously important, so opt for very ripe bananas. What's very ripe mean? Well, your bananas shouldn't be brown and mushy-soft. They should be nicely yellow and spotted and dotted brown.
• Peel your long yellow friends and cut them into 1-inch chunks. Size is important because either your food processor won't process or your consistency will be off if the banana bits are too big.
• Freeze for 2-3 hours. If you lose track of time and freeze longer it will still work, it'll just be more difficult. We are trying to avoid smoke and funny smells here!
• Toss your bits into the machine. If it's not pulverizing easily, add a tablespoon or two of liquid (e.g. water, milk, chocolate soy milk, etc.).
• You might have to blend for about 5 minutes. It's okay; it's normal. Just stop every so often to scrape the sides of the pitcher with a spatula.
• Your mixture might not completely look like ice cream. It should look like couscous when you have the right consistency. The magic moment comes when you grab your spatula and stir everything together. Then, presto-chango! Smooth, creamy banana ice cream ready to eat!

If you are making this for kids, or are just a sweet-tooth like me, you are welcome to drop in some delicious extras during the blending process, such as:

• Cinnamon-Sugar
• Cinnamon-Nutmeg
• Vanilla Extract or Beans
• Cocoa Mix
• Granola
• Frozen Fruit
• Raw Almonds
• Jelly
• Peanut Butter
• Maple Syrup Glazed Walnuts
• Sweetened Marscapone
• Chocolate Chips
• Chocolate Syrup
• Wildflower Honey
• Caramel

I Scream, You Scream, We All Scream for ICE CREAM SODAS!

Summer is here and boy-oh-boy it's getting hot! And golly it feels good to cool off with a nice ice cold soda or fudge Popsicle. But why not do something a little more old-fashioned and make an ice cream float or soda? I know they sound like something you order in a diner with waitresses on roller skates, but they are so simple to make at home - in your own "parlor" - that you'll want them for all your heat waves.

Quick Tips:

• Pretty much any ice cream flavor, syrup, or soda will do; however, vanilla ice cream and chocolate syrup are fan favorites.
• It's important not to overfill your glass with soda. Always fill about 2 inches below the rim to keep from overflowing.
• Soda or seltzer water must be cold.
• Long spoons and straws are helpful to get every last drop!

Fun Fact: Ice cream floats are just ice cream and a soft drink, whereas ice cream sodas are made up of ice cream, a flavored syrup and soda water or seltzer water.

Classic Chocolate Ice Cream Soda
Lemonade Float	Classic Root Beer Float	Blackberry Ice Cream Soda

Stay cool, and bon appetit!

Patriotic Party!

It's a chore going out and buying decorations for just one day of fun, or maybe even just a few hours. Plus, most of the decorations only get used one time before you have to throw them away. So, this year, keep your money in your wallet and let your food do all the decorating!

Celebrate the 4th of July with this festive, All-American menu featuring all things RED, WHITE, and BLUE!

Patriotic Summer Salad
Red, White & Blue Cookies	Stuffed Strawberries	Patriotic Cheesecake
Patriotic Spritzer	Patriotic Sangria	Patriotic Shooter

Want more? Check out all our easy recipes! Happy 4th of July!

The Cobbler

Summer is just around the corner and that means lots of BBQs and picnics with friends and family. While burgers and hot dogs are great there is the issue of what to make for dessert. Baking is difficult in the heat, so cobbler is the perfect compromise! Unlike pie, which can be tedious and tasking, cobblers are incredibly simple and quick to prepare. Plus they are loaded with flavor no one will be able to resist!

Cobblers are a wonderfully savory and delectable dessert with a thick biscuit-like crust and fruit filling. This super satisfying sweet originated in the British American colonies and was brought about because of the lack of equipment and different ingredients in the area. So, in perseverance, the settlers stewed fruit to make a filling, covered the fruit with a layer of uncooked scone or biscuit batter and baked over a fire. When finished the crust was bumpy and irregular, just like that of a cobbled street.

You can use just about any fruit or fruit filling that you like, but the most common fruits used are apples, blueberries, and of course, peaches. Keep in mind that if you are using apples, a fruit with low sugar content, to toss in a little bit of sugar (about 3 tablespoons) and a touch of cinnamon (1 teaspoon) for some punch.

• If you use fresh fruit instead of canned just be sure to peel the skin because it will slide off during the baking process. No one wants random pieces of skin floating around in their ooey gooey cobbler!
• If you use canned fruit be sure to drain the liquid completely and rinse well before using. Otherwise, you lovely cobbler will be a puddle of liquid.

After cooking, let your cobbler rest for about 15 minutes before serving. Do not fret; it will still be hot enough to serve with some cold vanilla ice cream and still get that fabulous melted effect!

Also, don't hesitate to combine fruit. It brings out the colors of summer and tons of flavors. Plus it's healthy - it is fruit after all, right?

Apple Walnut Cobbler

Cherry Cobbler

Simple Peach Cobbler

For more ideas, check out all our easy dessert recipes!

Happy National Caramel Popcorn Day!

Today's National Caramel Popcorn Day, so why not indulge in some of this delicious Caramel Puff Corn? Enjoy!

A Cup Full of Goodness - Cupcakes!

Whenever it is cold and gray I go into a huge baking frenzy. And what is more fun to make than cupcakes? Cupcakes are the perfect little dessert for a party or just to bake for fun. Not too big, not too small - they're just right!

The great thing about these little cups of airy, tasty goodness is that you can basically do anything when it comes to flavor and decoration. Cupcakes are blank canvases and the sky is the limit. You don't even have to stick to just cupcake recipes. You can use your favorite cake recipe - just remember that a 9x13 sheet cake makes ~20-24 cupcakes. No matter which recipe you use, below are some tips for making the absolute BEST cupcakes possible.

'Cinn'ful Cupcakes
Cherry Chip Cupcakes	Sweetheart Cupcakes	Birthday Cupcakes
Chocolate Bacon Cupcakes	S'mores Cupcakes	Chocolate Coffee Cupcakes

• Pre-Heating: Don't skip this step! It makes the baking process more even and accurate.
• Room Temperature Ingredients: Trust me - I've tried it and it actually makes a significant difference when your ingredients are at room temperature. Mixing is easier and the batter is more smooth. In addition, it prevents you from overmixing. However, milk should be cold.
• Overmixing: Be careful not to overmix your batter. If you do, it can cause your cupcakes to be chewy instead of moist and fluffy. Stay true to what the directions tell you. If the recipe calls for a hand mixer, remember to cut down on your mixing time if you go with an electric mixer.
• Easy Clean Up: Use paper or foil wrappers. They come in a variety of colors and styles to suit your fancy. Or, if you prefer the old-fashioned way, generously spray or grease each cupcake pan with butter or oil. Not only will it make cleanup easier, it'll help keep the cupcakes from drying out.
• The Perfect Proportion: Only fill your cupcakes 1/2 to 2/3 full, otherwise you'll end up with ugly, burned edges and/or a gooey blob. Using an ice cream scooper makes for the perfect proportion.
• Baking Time: This is an oldie but goodie - test for doneness after the minimum baking time by sticking a toothpick in the center of a cupcake in the middle of the pan. If it comes out clean then they are finished, if not then bake for the remaining time.
• Rotating: It's best if you rotate your tray halfway through baking time. This makes the baking more even because not all ovens are perfect.
• Cooling: Don't be too overly eager to pop those babies out of their tray just after you take them out of the oven. Cooling time is extremely crucial if you want your cupcakes to come out clean and pretty. So slow down turbo ... wait about 10 to 15 minutes for them to cool down before doing anything.
• Decorating: Decorating is huge part of making cupcakes. You can be as simple or as sassy as you want to be. Don't be afraid to use store-bought frosting - I actually prefer it because it's easier and way less work!
• Fillings: Yes, you can even add fillings (they're not just for donuts and Twinkies!). Jams, icings, creams, and custards add something special to the center of any cupcake. It's like a little surprise, just in case you didn't think the cupcake was enough. All you have to do is hollow out a small part of the cupcake, fill it with whatever you like, and then plug it back up with a piece of cake. I prefer to cut from the top because it is not as messy and you can cover up your tracks with decoration.
• Mix-ins: Another way to add flavor is stirring in mix-in's. It is especially fun when you are baking with or for children. Sprinkles in the batter are also exciting because the colors bleed when baking and the cupcakes become little rainbow explosions.
• Storing: Cupcakes are best fresh, but can also be put away for later deliciousness. Unfrosted cupcakes can last about 3 months in the freezer (perfect for last-minute bake sales or parties!). Just make sure they are kept in an air tight container. If you want to save frosted cupcakes, make sure they are also in an air tight container and kept at room temperature if there is no cream or custard involved. They usually last for about a week and will keep their fluffiness and moistness if they just sit on the counter.

I hope I have inspired you to do some TLC baking and have some fun in the kitchen!

Brownies: The Bee's Knees!

I don't know about you, but I am a huge fan of the brownie and have been ever since I was a child. It's funny how something so simple can be so satisfying. Whether you are using a box recipe or startin' from scratch they are pretty easy to whip up.

Now, the ultimate dilemma ... fudgy, cakey, or chewy?

• Fudgy brownies are very rich, incredibly chocolatey, moist, and uber dense.
• Cakey brownies are slightly moist and airy and fluffy on the inside.
• Chewy brownies are basically a mix of the two. They're moist like the fudgy brownies, but not as gooey and still manage to be slightly fluffy.

The difference in all of these types are just in how you prepare your recipe. In order to get fudgy brownies, try melting the butter and chocolate first and then add the other ingredients. For cakey brownies, it is important to cream the butter and sugar until smooth before adding the other ingredients. And last, but not least, for chewy brownies, add an extra egg and use different types of chocolate.

For me this is not hard. Naturally, because I am a choc-o-holic, I prefer the chocolatey goodness of the fudgy variety. And there is definitely no shame in using the boxed stuff because honestly, they make some darn good mixes these days! In fact, I keep a box of Ghiradelli Brownie mix in the pantry just in case I get any sudden urges. It's super moist with the perfect texture. Plus, you feel ultra satisfied just by eating one because they are so rich and filled with chocolatey goodness. But, to each their own! Be simple and satisfying or take it up a notch and stir in some sweet deliciousness of your own choosing. Go wild ...

Alcohol: Kahlua, Grand Marnier, Bailey's, amaretto, rum, or brandy
Chips: dark, milk, or white chocolate, butterscotch, or peanut butter
Dried Fruits: dried cherries, apricots, or cranberries
Extracts: peppermint (try our Mint Chocolate Brownies), vanilla, almond, or orange
Nuts: pecans, peanuts (try our Peanutty Brownies), hazelnuts, almonds, walnuts or Macadamian nuts
Powders: instant express or coffee
Spices: cinnamon, cayenne, or nutmeg
Spreads: peanut butter (try our Peanut Butter Cream Cheese Brownies), cream cheese (try our Cranberry Cream Cheese Brownies), jams, jellies, Nutella, or caramel
Sweets: toffee bars, peppermint patties, peanut butter cups, M&M's, candied fruit or marshmallows
Zests: orange or lemon

Mint Chocolate Brownies
Peanut Butter Cream Cheese Brownies	Peanutty Brownies	Cranberry Cream Cheese Brownies

We want you to enjoy your brownies to their highest potential. So in order to make your brownies taste extra special we have a few tips:

• Make sure not to overmix the batter. Stir until all the ingredients are dissolved and mixed thoroughly and the batter is mostly smooth.
• It is best to use a glass pan because they conduct more heat. Also, make sure to line your pan with some aluminum foil to save on manicures and extra elbow grease.
• Rotate the pan halfway through the alotted cooking time to make sure the brownies are cooked evenly.
• Always cool before cutting. We know that you start salivating as soon as you pop them out of the oven, but trust us, patience is a virtue.
• Don't refrigerate your brownies. Instead, put them in an air-tight container so that they stay moist and fresh.
• You can freeze brownies for 4 to 6 months to be prepared to any last minute parties or bake sales.

So, there you have it! Tons of new chocolatey ideas to share with the people you love or maybe just yourself!

More Cake, Less Guilt

Our friends at Hungry-Girl.com discovered a fabulous secret for low-cal, full-flavor cakes and we just can't get enough of it! Start with a cake mix, add a can of diet soda, and bake according to package directions. Voila - less calories (no eggs or oil racking up the tally) and totally great taste!

Check out two of our fabulous recipes that use this trick:

Red Velvet Cake

Carrot Cake

But it doesn't stop there! Last weekend I used Diet Cherry 7-Up in these Cherry Chip Cupcakes and they were fabulous. I could imagine a ton of other good flavor combos, like:

• Yellow Cake - Diet A&W Cream Soda
• White Cake - Diet Fresca
• Dark Chocolate Cake - Diet A&W Root Beer
• Rainbow Chip - Diet Cherry Vanilla Dr. Pepper
• Strawberry - Diet Pepsi Jazz Strawberries and Cream
• Lemon - Diet 7-Up
• Spice - Diet Ginger Ale

What sounds good to you?

Turn Up The Heat With These Hot Cocoa Recipes!

Winter and hot cocoa just go together. It helps take the chill off a blustery day like nothing else. But the same ol' treat can get old if you don't spice it up. So why not try one these snazzy specialties!

Spiked Mint Hot Cocoa	Mexican Hot Cocoa
Ultimate Hot Cocoa

Happy holidays!

Last Minute [Sassy] Gift

Crap! It's the eve of your last day at work before your 2 week holiday vaca and you still haven't gotten gifts for your co-workers. No fear... FunnySpoon is here! Make these simple, simple, simple Pretzel Bombs and Turtle Pretzels, buy some containers and presto - gifts are done! These are great (and impressive) gifts to have laying around the house in case friends pop by, too!

Round Out Your Cookie Tray

For some people, Christmas is an excuse to have an all-day bake-fest, ending with batches of beautiful cookies that everyone raves about. For a lot of us, though, that sounds like a ton of work that's going to end with flour all over the kitchen and cookies not quite pretty enough to serve to guests.

So here's our secret to the perfect cookie tray: start with the pretty cookies you'll inevitably receive from friends, neighbors, and your sister that knows how to bake oh-so-much better than you. Then round it out with our equally tasty and still unique recipes below. The platter will look gorgeous and you won't spend days in the kitchen. Win-win!

Peppermint Sprinkle Cookies	Chocolate Truffles
Christmas Ornament Cookies	Ginger Chocolate Chip Bars
Pretzel Bombs	Choco Mint Cookie Bars

You'll notice that a lot of our recipes use "cheater" shortcuts, like cookie mixes or pre-made icing. So? We've taste-tested everything and guarantee your guests will love them all. Don't be scared of baking! Using our shortcuts you can be part of the "cool cookie club", which is something we know you've been dying to join. Welcome!

Want more? Check out all of our easy recipes!

S'More Twists On A Fall Fave

The cool fall weather always makes you wants to cozy up around a bonfire, doesn't it? And of course roast marshmallows and make s'mores. Mmmmm. However, with our busy lives it's not very often we can actually get out there and set some logs ablaze and get cookin'. So here are some tasty versions of s'mores you can make from the comfort (and warmth) of your own kitchen:

S'mores Cookie Bars	S'mores Cupcakes
Reese's S'mores	Frozen S'mores

Got s'more twists on this favorite treat? Share in the comments?

You're My Obsession

We're starting a new series about our newest grocery store finds, incredible new shortcuts and, ultimately, our latest obsession.

This week we're spotlighting GREEK YOGURT. This likely isn't a new product to many of you - it's been around for quite some time. It has historically been something you found in health food and all-natural stores. I don't know about you, but that's not where I usually do my frenzied grocery shopping. However, recently it's popping up on the shelves of every grocery store around. There are a few brands from the health food stores (like Chobani) appearing in mainstream groceries and now, even better, our friends at Dannon and Yoplait are getting on the bandwagon, too.

What's the big deal with Greek Yogurt, you ask? Well, it's packed with protein. A typical container of Yoplait yogurt has 5 grams of protein while Greek yogurt contains 12. TWELVE grams of protein! That will keep you filled up and focused for hours.

Greek yogurt comes in tons of flavors (vanilla, honey, strawberry, blueberry, etc) and is perfect with granola and fruit for breakfast, a snack or lunch. And ... my picky 4 year old loves it. As a bonus: Chobani is developing a whole line of 'Carrie-friendly' flavors like chocolate. Whoops, I meant kid-friendly!

So, what are you waiting for? Give it a whirl. I'm sure you'll love it. And if not, you'll at least get a protein-packed snack instead of a handful of M&Ms.

5 Tips for Decadent Desserts

A lot of desserts are made to be shared, such as for birthdays, work parties, or dinner parties. So there's that little extra desire to add a few finished touches to make them that much more special. Here are 5 easy tips to spruce up your desserts:

1. Use dark chocolate instead of milk chocolate. It's not any more expensive or difficult to find, yet it still makes desserts feel more exotic and decadent. Try: Chocolate-Covered Strawberries



2. Use a combination of whole and chopped nuts. The whole nuts look prettier but the chopped nuts are easier to eat. So combine them for the perfect dessert! Try: Pecan Pie Bars



3. Top with nicely sliced fruit. Fresh fruit is always a treat, and when sliced fancy shcmancy, you can really impress. Try: Red, White, and Blue Cookies



4. Drizzle chocolate sauce on each plate before serving. In less than 30 seconds, your dessert has restaurant-quality appeal! Try: 1-2-3 Cookie Bars



5. Decorate each dessert uniquely. Guests get to choose their fave and everyone wins. Try: Mint Chocolate Brownies

What are your favorite tips for fabulous desserts?

Got a minute? Check out more delicious recipes from the creator of the Pecan Pie Bars.