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4th of July Desserts!!

Happpppppy Fourth of July fellow bloggers and readers!!!! Today marks a great day for our nation and is a celebration of our freedom and rights as Americans. It also acts as a great reason for us to get together and have dessert! 🙂 Here are some fun, delicious, desserts for you and your friends. Enjoy!! 075a18da924e1731a3fab648d1e5944eThe recipe for these berry and coconut cupcake flag can be found at Good Housekeeping’s website.

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These adorable strawberries’s recipes can be found at Grin and Bake It’s website.

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Martha Stewart knows what she’s doing. Here is her recipe for cream cheese cupcakes with fruit toppings.

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Martha Stewart has yet another great 4th of July dessert: Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies!

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Non Alcoholic Snowman Shots

 

A blog called Bright Bold & Beautiful  featured adorable non alcoholic snowman shots that I absolute love! How cute are these?!  I can’t wait to make these for a holiday party.

 

Snowman Shots Recipe

1 (14 oz.) can sweetened condensed milk

2 squares unsweetened chocolate

1 pint of vanilla ice cream

1 Small &  1medium ice cream scoops

8-12 Mini chocolate chips (or peppercorns)

4-6 Small pieces of carrots, cut into tiny spears

In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften.  Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds.  Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.
Spoon hot fudge sauce into the bottom of 4-5 small shooter glasses.  Using a medium-sized ice cream scoop, scoop some of the vanilla ice cream into a rounded ball and plop it carefully on top of the hot fudge sauce.  Use the small sized scoop to do the same, placing the second scoop on top of the first one to create the snowman’s head.
Gently press the carrot nose & chocolate chip eyes into the snowman’s head.  Return to the freezer and allow to freeze until ready to serve (to ensure your shot glasses don’t freeze & crack, I recommend making these just about 1 hour ahead of time).

Pretzel Buttons

 What you’ll need:
square pretzels
Hershey’s Hugs (you can use Kisses, too, but I think the Hugs taste better and they definitely soften up better!)
plain M&Ms
Directions:
Preheat oven to 200°.  (If your oven runs hot you may want to turn the temp down to 170°.)
Line a cookie sheet with parchment paper or Silpat.  Place the pretzels on and top them with the hugs.
Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting – they should still hold their shape).
Carefully place an M&M in the center of each hug and press it down to spread the chocolate.
Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!

This is so easy to make, is so quick, and tastes great. I just made them right before doing this post. 🙂

Source: Griffiths Rated Blog Spot

Basic Lemon Sorbet

As we know from Some Facts About Ice Cream, sorbet contains more sugar but less fat than ice cream, is non-dairy, and is usually flavored with fruit. Because you don’t have to prepare a custard as part of the process, sorbet making is incredibly easy. The basic formula is water + sugar + flavor = sorbet. You don’t even need an ice cream maker to get good results

Lemon sorbet is a classic, so we’ll start there.

Basic Lemon Sorbet
makes 2 pints, or about 5 cups

1 3/4 cups water
2 cups sugar
2 cups freshly squeezed lemon juice
1-2 tablespoons freshly grated lemon zest

In a small saucepan over medium flame, combine the water and sugar and boil for about 1 minutes, or until sugar dissolves. Remove from heat, and allow to cool. Stir in the lemon juice and lemon zest, and pour into the bowl of an ice cream maker*. Freeze according to manufacturer instructions. When sorbet is frozen (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve.

*If you do not have an ice cream maker, you can also simply transfer mixture to a 13-inch x 9-inch metal baking pan. Freeze until firm (about 2-3 hours), stirring with a fork each half hour.

Source: The Kitchn