Recipe: Orange Creamsicle Funfetti Cookie Dough Bars

A few weeks ago, I made a bunch of these Chocolate Chip Cookie Dough Ice Cream Bites and the reaction was "please make more of these and delivery them to my house pronto" from many people in my life. And though I explained that it wasn't practical to bring a bunch of ice cream into work, or delivery them on my scooter to my friends' doors, no one cared and I was given a hard time by family, friends, and coworkers alike. And because G doesn't like chocolate, and has been eating them out of my freezer by picking the chocolate chips out (true story), I wanted to make something that 1. didn't require so much cutting of frozen ice cream before it melts in my 100 degree house, 2. could be individually wrapped for easy sharing, and 3. hit some different flavor combos besides vanilla and chocolate. So these little beauties are the end result.

Funfetti cookie dough + orange swirl ice cream + cool whip = sticky fingers and happy tastebuds. It's just basic math, folks.

Orange Creamsicle Funfetti Cookie Dough Bars

Yields 16 bars

2 1/4 cups flour
1 cup butter, softened
1 1/2 cup sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
2 tablespoons sour cream
1/4 cup rainbow sprinkles
1/2 carton of Orange Swirl Ice Cream** (I used Friendly's Fruit Swirls)
1 8-oz container of whipped topping

In the bowl of an electric mixer, whip butter with sugar until light and fluffly, about 3-5 minutes. Mix in sour cream. Add flour in increments and mix until just combined. Add milk and vanilla. Combine. Using a spatula, mix in rainbow sprinkle until equally distributed throughout the dough.

Lightly spray an 8 x 8 inch baking pan with cooking spray. Cut a piece of parchment paper to size, but longer so two sides generously hang over the edges and press the parchment paper to the baking pan. Add the cookie dough to the parchment-lined pan and even out using a spatula. You'll want to evenly cover the entire bottom of the pan to create the "crust." Add half a carton of ice cream and even out with a spatula. Do the same thing with the whipped topping.  Top with sprinkles. Place in the freezer for 3-4 hours or overnight.

Using the parchment paper that's hanging over, remove the bars from the pan and place on a cutting board. Using a large knife, cut the bars like you would brownies. Cut into 4 strips, and then cut each strip into 4 bars. This part is a bit tricky, but take your time, wipe the knife off when it gets too coated in ice cream, and run under hot water for an easier cut. Place each bar on a piece of plastic wrap and wrap completely. Store in freezer immediately after cutting. 

**You could switch out any ice cream that you want! Don't let me stop you from your dreams.

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Recipe: Pineapple Rum Slush

Ever realize that you have a "type?"

Recently I pulled all my cocktail and drink recipes out of the the Recipes tab (located at the top of the blog) and created a Cocktail tab so they would be easier to find. Because I update those pages manually, I was going through, removing and re-adding the images into a new page. In doing that, I realized that most of the cocktails I make on this blog are some kind of margarita or a gin-based cocktail. And when I think about it, yeah those are my types. When I'm searching a cocktail list at a bar, I'm either looking for a margarita with a twist or something made with gin.  

But today we're switching it up and going way tropical. This Pineapple Slush is such an easy cocktail because you're just throwing a bunch of stuff in the blender and having it do all the work. And this drink isn't as sickly sweet as it's cousin, the pina colada. 

Pineapple Rum Slush

Makes 2-3 drinks

2 cups cubed pineapple
1/3 cup coconut milk
1/3-1/2 cup clear rum
juice of 1 lime
2 cups ice

In a blender, add cubed pineapple, coconut milk, lime juice, 1/3 cup rum, and ice into a blender. Pulse until drink is slushy and no large chunks appear. After tasting, add more rum if you want a stronger drink. Pour into glasses and serve immediately. Tiny tiki umbrella are non-optional.

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Summer Bucket List

During the Spring I listed a few things that I hoped to finish up around the house this Spring (you can find that here). I found a cute fiddle leaf fig tree for the corner of my living room and almost pulled my backyard together with putting together furniture, getting plants and a rug. I decided to kind of give up on staining my pantry and shelves (doesn't seem worth it anymore) and SOMEDAY I'll paint that bed frame in my spare bedroom.

But Summer is here, people! I'm ready to be in a bathing suit and sweating at the beach. I'm ready to spend some time outside and bouncing around the city. 

  1. Go camping
  2. Make popsicles
  3. Drink more water
  4. Take more photos with my Instax
  5. Purge my house
  6. Make s'mores
  7. Dress up more
  8. Find a new farmer's market
  9. Swim in a swimming hole
  10. Go ziplining
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Recipe: Habanero-Infused Peach Margaritas for UO

A month ago, I was asked to create a cocktail for the Urban Outfitters blog and brought over one of my favorite people, Kate McCann, to do the photography. 

Head over to the Urban Outfitters blog to get the full recipe!

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Recipe: Watermelon Pizzas

Do people still bring fruit salads to backyard bbqs?

When I think about it, I was a child the last time I ate a homemade, melon-ball-filled fruit salad made by someone's aunt. Maybe I just don't go to enough good bbqs and I should reevaluate the people I know. Maybe the fruit salad has been replaced with the fruit tray, which is great but always includes that dip in the center that I can't resist. And store-bought fruit salads are 90% giant melon chunks, which really breaks the "everything should be the same size" rule and is a complete disappointment to me since I don't like cantaloupe or honeydew. Don't people own melon ballers anymore?

Since we're on the topic of fruit salads, that's basically what these Watermelon Pizzas are. It's definitely not necessary to cover a watermelon slice with a fruit salad so it looks like a pizza. These probably also wouldn't be great for a large bbq as they are a little time consuming to decorate. But if you want a fun way to eat some fruit, throw it on a watermelon slice to look like a pizza and feed a few friends. It's for the sake of fun. And healthier than dipping strawberries into that fruit dip!

These pizzas can be made with whatever fruit combination you can think of. Below I made one with peaches, blueberries, and basil (which also has kiwis in the picture, could have done without honestly) and one with strawberries, blueberries, and kiwis. They both include goat cheese, but if you could try feta instead! Want to make these vegan? Switch out cheese for coconut flakes. Don't like balsamic vinegar? Leave it off! Have a bunch of mint growing in the garden? Switch out the basil of that! Possibilities are really up to you. 

The only thing to note: For presentation purposes, you'll want to slice your fruit a little on the thicker side. Really thin slices of the kiwi and peaches started to become transparent on top of the moist watermelon. But, still tasted good!

Peach, Blueberry, and Basil Watermelon Pizza

Yields 6 slices per pizza

1 1-inch slice of watermelon
1 ounce goat cheese
handful of blueberries
1/4 of a peach, sliced
3 basil leaves
balsamic vinegar 

Cut slice of water into 6 equal pieces. Add fruit so that each slices has a little bit of everything. Sprinkle with goat cheese. On a cutting board, roll the basil leaves into a little tube and slice into strips. Sprinkle on pizza. Finish with a little balsamic vinegar. Serve and eat immediately.

Berry and Kiwi Watermelon Pizza

Yields 6 slices per pizza

1 1-inch watermelon slice
1 ounce goat cheese
handful of blueberries
3-4 strawberries, sliced
half kiwi, sliced
balsamic vinegar 

Cut slice of water into 6 equal pieces. Add fruit so that each slices has a little bit of everything. Sprinkle with goat cheese. Finish with a little balsamic vinegar. Serve and eat immediately.