Homemade Ice Cream Drumsticks

What an idea! I love those yummy ice cream drumsticks from the Ice Cream Man, but who would have ever guessed that they could be made at home!

In some instances, I’d say that half the fun of drumsticks is racing against the clock.

You hear the ice cream truck roll into your neighborhood and you frantically scramble to gather some change.

Fumbling it between your fingers, you rocket outside towards the ice cream man just as he’s returning the last bit of change to his final customer. You made it… this time.

What if you didn’t have to rush so much? I found this delicious drumstick recipe which is so easy! I made them last weekend and they weren’t the real thing… but they were just as good! Plus with this fun recipe, you’re only limited by your imagination.

Want strawberry ice cream instead of vanilla? Do it. Want Oreos on the side instead of nuts?Okay, you’re the boss.

Make the exact drumstick you want and you too will soon be stuck on this customizable summer sweet! Enjoy your very own ice cream drumstick today!

Come on… check out the recipe right here!

Lemon Cake Recipe

Because of my apparent love for cooking, it can’t be too surprising to you that I love watching the Food Network. Of all the Food Network stars, my absolute favorite has to be sweet, little Mrs. Paula Deen.

Many of her recipes are derived from classical southern dishes (always my favorite) and she’s not afraid to add in a little butter to just about everything! Now, although the added butter may scare your scale a little bit, we all know everything tastes better with butter.

This traditional lemon cake recipe is from Paula’s kitchen and is so clean and fresh. I absolutely love the taste and with a small scoop of homemade vanilla ice cream I am good to go! Don’t take my word for it though; try out Paula’s delicious lemon cake recipe for yourself!

Ingredients:

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Lemon wedge, for garnish
• Mint sprig, for garnish

Frosting:

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract

Filling:

• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced

Directions:

* Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake:
1. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition.

2. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.

3. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

4. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting:

1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
Beat with a handheld electric mixer for 1 minute.

2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.

3. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling:

1. Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water.

2. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow cooling.

To assemble:

1. Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs.

2. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting.

3. Garnish with a lemon wedge and a sprig of mint. Enjoy!

Paula always did know how to make a mean lemon cake and this recipe is nothing of an exception. I love this recipe and I think I will probably always take it out when it’s time for that tasty summer cake. What a fantastic treat… and it’s all thanks to Paula Deen’s lemon cake recipe!

Lemonade Sorbet Recipe

This recipe for lemon sorbet is just so tasty! It reminds me of the frozen lemonades at the baseball games or the homemade lemonade right from my kitchen. It’s light… it’s refreshing… it’s healthy!

Who would have guessed that a dessert which is so healthy… can be so good too! I make this recipe so much in the summer and all of my friends can hardly tell it’s not filled with sugar. All they know is that they’d like to see about seconds… and I can’t agree with them more!

Preparation Time: 10 minutes
Freeze Time: 4 hours

Yield: 4 servings

Ingredients:

• 1 1/2 cups cold water
• 1 cup frozen lemonade concentrate; thawed
• 3 Tbsp. honey
• Lemon Slices (garnish optional)
• Blueberries (garnish optional)

Directions:

1) In blender or food processor, place water, lemonade concrete and honey. Cover and blend on low speed until smooth. Pour into 8-inch square glass baking dish.

2) Freeze for about 4 hours (until firm), stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.

This recipe is a new twist on the classic glass of lemonade. Yum! What a deliciously chilly dessert! Want a fun substitute? Try using limeade concentrate instead of lemonade! It’s equally as fresh and tasty! Dig in and cool off from the summer heat with this healthy treat! Below is the nutritional value. See for yourself!

Nutritional Value:

In Each Serving…
Calories: 185 (Calories from fat: 0)
Fat: 0g (Saturated Fat: 0g)
Cholesterol: 0mg
Sodium: 5mg
Carbs: 47g (Fiber: 0g)
Protein: 0g

Percent Daily Value:
Vitamin A: 0%
Vitamin C: 22%
Calcium: 0%
Iron: 2%

Lovely Lemon Cookie Recipe

When life gives you lemons… make lemon cookies! They’re a classic favorite and this lemon cookie recipe is sure to please. Lemon cookies are notorious of reminding us of the simpler things in life and the relaxation that came along with it. A light and crisp lemon cookie at the tea party; a lovely lemon cookie for the open house; there really is no bad time for a delicious lemon cookie.

I remember when I first experimented with lemon cookie recipes it was all because I had had a rough day at school and my mother responded to my whining with an optimistic view of, “Well… when life gives you lemons…”.

I took her words to heart and immediately thought, “When life gives you lemons… make lemon cookies.” From that day forward, these cheery cookies always had a special way to brighten my day or spread cheer among the neighbors!

Lemon cookies are a remedy in my home! Although chocolate is equally as efficient, these lemon cookies make it so you can’t help but smile!

Yield: About 4 dozen cookies

Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Dash ground nutmeg
• Yellow colored sugar (optional)

Directions:

1) Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.

2) Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.

3) Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.

4) Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.

5) Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container… if they’re not all eaten when they’re still warm!

Again, these lovely lemon cookies go with just about anything and everything. In the summer, when other cookies may seem to heavy, it’s these fluffy lemon cookies that seem to call my name. A lemon cookie recipe is more than just an opportunity for an after school snack. It’s a chance at a happier day, and during stressful times, I for one will have my lemon cookie and eat it too!