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!! The recipe for these berry and coconut cupcake flag can be found at Good Housekeeping’s website.
These adorable strawberries’s recipes can be found at Grin and Bake It’s website.
Martha Stewart knows what she’s doing. Here is her recipe for cream cheese cupcakes with fruit toppings.
Martha Stewart has yet another great 4th of July dessert: Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies!
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
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
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