Poptart in Mount Kisco

20140624-085622-32182509.jpg

One thing’s for sure- I will never be too old for a frosted blueberry poptart.

Advertisements

Donut Obsession

20140622-193810-70690703.jpg

Donuts with a cold glass of milk on a hot day is definitely my weakness. I have three pictures of donuts on this blog and I do not regret any of them. My favorite is probably this Entenmann’s classic chocolate frosted.

Image

Rainbow Italian Ice on the Brooklyn Bridge

20140621-205315-75195667.jpg

Today I walked across the Brooklyn Bridge. One of the many things I have always wanted to do. The view was absolutely breathtaking but I would say to watch out for the bikers because they ride fast and they’re very aggressive. They have their own side of the pathway but they still manage to be rude to the pedestrians. Regardless! It’s a definite must. If you live in the area and haven’t gone, you really should. It’s great exercise and an even better view!

Here’s an easy Italian Ice recipe:
Ingredients:
3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

Directions:
Blend the fruit, sugar, honey, and lemon juice with 2 cups ice in a food processor or blender until chunky.
Add another 1 cup ice and blend until completely smooth.
Pour mixture into shallow baking dish and freeze for 30 minutes.
Scrape ice with fork until slushy, then freeze until firm (approx. 2 more hours).
Scoop into paper cups to serve.

Peachy Morning

20140618-101436-36876442.jpg

I hope everyone’s morning is going well! Mine sure is peachy! Keep cool today, guys and gals… it’s going to be a hot one.

Found this information in the Old Farmer’s Almanac online. It could be very helpful if you’re trying to grow your own peach tree!

Here’s some of the important information I learned:
Planting/Care:
– Peach trees are most successful in USDA Zones 5 to 8, but do especially well in Zones 6 and 7. Living in these Zones allows you to choose from a larger variety of peaches, but there are fewer varieties to choose from for colder locations.
– When purchasing a tree, pick one that is about 1-year-old.
– To plant, choose an area with well-drained, moderately fertile soil in full sunlight. Avoid lower areas when planting because frost settles in these locations more easily and will destroy your peaches.
– Plant the trees in the spring and, if possible, it is best to plant the trees the day you get them.
– About 6 weeks after planting, fertilize the trees with 1 pound of a nitrogen fertilizer. During the second year, add 3/4 pound of nitrogen fertilizer once in the spring and once in the early summer. After the third year, add about 1 pound of actual nitrogen per year to the mature trees in the spring.
– To help make the tree hardier, do not fertilize it within 2 months of the first fall frost date or when the fruits are maturing.

Harvest/Storage:
– Harvest peaches when they are fully ripe (no green left on the fruit).
– Peaches normally come off the tree with a slight twist.
Peaches found on the top and outside of the tree usually ripen first.

Zone Favorites:
Zone 4- Hale
Zone 5- Madison
Zone 6- Saturn
Zone 7- Contender
Zone 8- Frost
Zone 9- Topaz
Zone 10- Florida Beauty

Image

Frozen Yogurt with Friends

20140617-002118-1278567.jpg

Quick stop at Peachwave to get some frozen yogurt before heading to AMC Loew’s Theater to see 22 Jump Street with some friends (a great movie, might I add). Peanut butter and chocolate froyo with strawberries, cookie dough bites, Oreo pieces, waffle cone bits, and chocolate syrup.

Here’s an easy Frozen Yogurt recipe:
Ingredients:
1 16-ounce package frozen unsweetened strawberries (approx. 3 1/2 cups)
1/2 cup sugar (preferably instant-dissolving)
1/2 cup nonfat plain yogurt
1 tablespoon lemon juice

Directions:
Combine strawberries and sugar in a food processor and pulse until coarsely chopped.
Combine yogurt and lemon juice in a measuring cup.
With machine on, gradually pour mixture through feed tube.
Process until smooth and creamy, scraping down sides of work bowl once or twice.
Serve immediately.

Strawberry Banana Smoothie in the Sun

20140616-140446-50686018.jpg

Nothing like a beautiful sunny day to catch some healthy rays. But what could be a more perfect addition to relaxing in the sun than a strawberry banana smoothie? I don’t know if there could be anything better. What’s your favorite smoothie combination?

Here’s an easy Strawberry Banana Smoothie recipe:
Ingredients:
1 1/4 cup fresh strawberries, diced
2 ripe bananas, sliced
3/4 cup milk or substitute soy, rice, almond, or coconut milk
1/2 cup ice cubes
Sprigs of mint (optional)

Directions:
Place strawberries and bananas into a blender.
Add ice cubes and choice of milk.
Mix ingredients on low until well blended (if needed, occasionally stop the blender and stir mixture away from sides and blade).
Serve immediately.
Optional: Garnish with a sprig of mint and slice of strawberry.

Image

Cookies & Cream Ice Cream Cake

Cookies & Cream Ice Cream Cake

When it came to this cake, it did not matter whether it was “on the go” or not. This Oreo deliciousness just could not go unposted. It was a truly HAPPY Fathers’ Day for the whole family (not just dad)!

Here’s an easy Cookies and Cream Cake recipe to try:
Ingredients:
1 16-ounce pound cake, thawed if frozen
6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M’s, gumdrops and candy sprinkles)

Directions:
Cut cake into 1/3-inch-thick slices.
Halve each slice diagonally, forming triangles.
Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan.
Fill in center with more triangles; then cut additional pieces to fill in any spaces.
Spread half of ice cream over cake.
Freeze until firm, about 1 hour.
Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth.
Cool to just barely lukewarm.
Spread half of fudge sauce over ice cream.
Sprinkle with cookies.
Top with enough remaining cake slices to cover.
Spread remaining ice cream over. Freeze 1 hour.
Stir remaining fudge sauce over medium-low heat until barely lukewarm.
Pour sauce over ice cream, spreading to edge.
Freeze at least 6 hours or overnight.
Beat cream and sugar in medium bowl to peaks.
Run knife around pan sides to loosen cake.
Release pan sides.
Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.)
Arrange candies on top.