Happy National Ice Cream Day! Let’s celebrate with one of my favorite treats! And while it’s technically not ice cream, it’s cold, creamy and refreshing. And a fairly decent replica of my absolute FAVORITE Disney Park treat. And lord knows I like a lot of Disney treats.
Now, for those who aren’t familiar, a Dole Whip is a pineapple soft serve treat. You can get them at Adventureland in Disneyland and The Magic Kingdom, as well as several other spots in Disney World. Some places you can get it swirled with vanilla ice cream, some places you can get it with a shot of coconut rum. My favorite way to have it is as a float. Pineapple soft serve with pineapple juice. It is sooooo refreshing after a hot day riding rollercoasters and getting your picture taken with Mickey.
And, as it turns out, it’s really easy to replicate it at home! So if getting to one of the parks isn’t in your foreseeable future, don’t be too sad, at least you can snack as if you were there.
2 cups frozen pineapple chunks
1/2 cup milk (any kind, I use almond)
All you need to do is put your frozen pineapple chunks and milk into your food processor and turn it on. The hardest part is being patient while your food processor turns those frozen chunks into the perfect soft serve consistency, which usually takes me about five minutes and several breaks where I smush it down to get rid of all the chunks.
The only problem with these is that they don’t photograph well, but believe me, they taste yummy! And it’s a fairly healthy treat since it’s nothing but pineapple and milk. Let me know what you think!
My mom can’t cook. She has lots of great qualities, but she can’t cook. Growing up there was lots of burned fajita veggies, pancakes with batter in the middle, and lumpy Mac and cheese. But, there were a few recipes she excelled at. Her apple pie was delicious.
A few years ago she went gluten free for health reasons, so no more apple pie for her. So when I found myself with lots of apples, I thought it’d be nice to make a dessert that was reminiscent of her apple pie that she could actually eat. Bonus points for it being made in my slow cooker.
Ingredients for the Crumble Top
1 cup gluten free flour (I used Bob’s Red Mill 1 to 1 Baking Flour)
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1 cup walnuts
Ingredients for the Apples
1/3 cup white sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 tablespoons lemon juice
6 cups apples, peeled, cored and chopped (I used 8 small Gala apples)
Put all of the ingredients for the crumble topping, except the butter, into a food processor.
Cut your butter into pats and add it to your food processor.
Pats of butter
Pulse for 30 seconds to 1 minute until you get a crumb texture. Set aside.
Mix your white sugar, cornstarch, ginger and cinnamon together.
Dump your chopped apples, the sugar mixture, and the lemon juice into your slow cooker and stir until your apples are evenly coated.
Evenly pour your crumb topping on top of your apples.
Cook on the high setting of your slow cooker for two hours.
And that’s it. Serve with vanilla ice cream and enjoy having your whole house smell like apple crisp. And if you don’t have a gluten allergy, feel free to use regular flour, it’ll still turn out yummy.
Mmmmm. I’m still full from dinner last night. We made a quick stir fry and homemade egg rolls to go with it. The stir fry was fine, but those egg rolls! I always eat more of them than I mean to, faster than I mean to. The recipe makes about 16 egg rolls, so for a family of four, that equals a lot of egg rolls.
I adapted this recipe from several other ones that I’ve seen and tried, and that’s the nice thing about egg rolls, they are very adaptable. The following recipe is more of a guideline to get a beginning cook comfortable making them, so feel free to change it up as much as you want to! And let me know in the comments what changes you made so I can try them too!
About 2 1/2 cups of crisp veggies. I use a prepackaged slaw that’s got broccoli, cabbage and carrots in it
One package of egg roll wrappers
1 1/2 lbs ground pork
Vegetable oil for frying
Season your pork with the white pepper, ginger, garlic and salt. I usually start with about a 1/2 teaspoon of each, and then add more while cooking. It is all to taste though, so if you aren’t big on ginger, go easy on it or leave it out altogether. If you like spice, add extra white pepper. You do you.
Cook your pork completely through in a skillet. I cook it at a medium high heat for about 8 minutes. It should smell pretty delicious while cooking, if it doesn’t, maybe add some more seasoning. I usually add a splash of soy sauce towards the end.
When it’s done cooking, let the pork cool while you get your veggies ready.
I take about 2 1/2 cups of my slaw and put it in a big bowl. I season mine lightly with ginger, white pepper and salt. I also add a splash (about a tablespoon) of sesame oil, but sesame oil isn’t for everyone, so feel free to skip it.
Add your pork to your veggies and mix. There is probably going to be a lot of fat from the pork in your pan, don’t add that to your veggie mixture or it’s going to be too wet. I use a slatted spoon to scoop my pork into my veggies. That way I leave most of the fat in the pan.
Crack your egg into a bowl and stir. You’re going to use this to seal your egg rolls.
Take an egg roll wrapper and lay it out like a diamond.
Put a small handful of your mixture in the center of your wrapper. Make sure not to add too much or too little.
Take the side corners of the wrapper and fold them in. Then take the bottom corner and fold it up. It should look like an open envelope.
Spread a little egg on the top corner.
Roll your roll from the bottom up. You want to roll it pretty tight so that it doesn’t fall apart while frying.
You’re going to want to get your oil pretty hot, about 375°. If you don’t have a thermometer, do what I do. I fry mine in a medium frying pan with enough oil to cover half of the egg roll. I heat it at a medium high heat and let it warm for about five minutes. To see if my oil is ready, I take a small strip of egg roll wrapper (I usually have a few left over) and put it in the oil. You want it to get golden brown relatively quickly, like 15 seconds quickly. When your wrapper strips get golden brown right away, you are ready to fry your egg rolls.
I fry mine for about 2-3 minutes. I leave a few in a little longer because my husband likes them more brown than I do.
When you take them out of the oil you are going to want drain them. The first time I made egg rolls I didn’t do this correctly and ended up with little pockets of piping hot oil. Ouch and yuck. Now I do two things; when I take the roll out of the oil, I take it out by the end so that the oil drips out the other end. And I put it on a cookie sheet covered with paper towels, that I prop up on one end. That way the rolls cool at an angle and drain any excess oil.
I love making these with my daughter. Since it’s such a flexible recipe, she can have a little more fun with it and get creative. She helps me with every step except the actual frying.
I hope this recipe works for you as well, let me know in the comments! Now, I think I’ll go have a salad for lunch. I’m still kind of full. 😉
I’m going to start off topic. I hate throwing yard sales. I do. I hate taking a bunch of stuff that I don’t want and trying to convince strangers that they should want it. The whole thing feels just slightly dishonest. And yet, I’m having a two day yard sale this weekend.
As much as I don’t enjoy yard sales, I do love getting my daughter involved with the whole process. When I told her we were having one, she immediately exclaimed that she wanted to sell lemonade and cookies. Awesome! Not only could she help me make the lemonade and cookies, she could be in charge of selling them, and, (bonus!) be otherwise occupied and therefor not pitch a fit when I sell her old stuff! Win, win, win!
I’ve been in love with mint lemonade since I tried it a few years back. The hint of mint somehow makes it about a zillion times more refreshing than regular lemonade. Here’s how we make it:
6-8 good-sized mint leaves (more or less depending on how minty you like it)
1 cup fresh squeezed lemon juice (about 6 lemon’s worth)
1/2 cup + 1 teaspoon sugar
3 cups water
Start by mixing the sugar and the lemon juice in a pitcher.
Julienne (cut into tiny strips) the mint. Smash it, squish it, the more you abuse your mint, the better.
Stir in the mint and water.
And that’s it! Simple right? A few things;
I swear my lemonade tastes better after I leave it in the fridge over night.
A lot of lemonade recipes say to create a simple syrup with your sugar and a half cup of your water. I’m sure it tastes even better this way, the reason I don’t do this is to keep it kid friendly.
The cookies my daughter insisted we make are the Triple Chocolate Cookies from The Pioneer Woman. And they are sooooooooooo good! We follow the recipe exactly, except we add white chocolate chips to make them Quadruple Chocolate. They are so chocolatey and chewy, I highly recommend them.
Well that’s everything. Let me know what you think of this recipe and if it works for you. And wish me luck at the yard sale!