Tag Archives: summer

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Friday Favorites: Summer Weeknight Meals

Hello! I hope you all had a lovely Fourth of July. Thanks to some rare impulsive behavior, my parents are in town for the long weekend, so I’m spending time going to shows and museums instead of baking. Love a staycation!

Following yesterday’s festivities, I figure you might be set on dessert for a few days, but you still have to eat, right?! If you’re anything like me, you’d prefer to do so in a timely fashion, without heating up your kitchen too much, and with guaranteed delicious results! Summer is too short for boring food, y’all.

Here are some of my favorite summery weeknight meals from the archives!Friday Favorites: Summer Weeknight Meals Steak Fajitas

Tex-Mex is my comfort food of choice and, this time of year, nothing sounds more comforting to me than medium-rare steak fajitas wrapped up in flour tortillas and topped with plenty of salsa and guacamole.Friday Favorites: Summer Weeknight MealsBuffalo Chicken Biscuits

These biscuit sandwiches are perfect for game day, but since weeknight baking is rarely convenient, the quick & easy buffalo chicken filling and homemade blue cheese dressing work equally well on hamburger buns.Friday Favorites: Summer Weeknight MealsShrimp, Corn & Zucchini Sauté

This is easily my favorite summer meal. What’s not to love about a simple meal of corn, summer vegetables and shrimp?! In addition to slapping this together on weeknights, I find that this makes a great dinner party main. Just add a crusty baguette. And maybe a Raspberry Rhubarb Crisp.Friday Favorites: Summer Weeknight Meals15 Minute Stovetop Mac & Cheese

I’ve been making this recipe for more than a decade and I’m still in love with it. Quick, easy and, since it doesn’t involve an oven, ideal for a summer mac & cheese craving.Friday Favorites: Summer Weeknight MealsOlive Oil Marinated Broccoli

Every meal needs to be rounded out with a vegetable, and Olive Oil Marinated Broccoli is one that everyone loves. This easy recipe has only five ingredients, can be served cold or room temp, and gets more and more delicious as time goes on! I highly recommend making extra—you’re going to be excited to eat your vegetables.Friday Favorites: Summer Weeknight Meals
Have you made these or any of my other weeknight meals? Let me know in the comments or on social media!

Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd + Lemon Meringue S’moresIs there any food that celebrates summer quite like a s’more? I don’t think so. I mean, it’s pretty difficult to argue with the near-perfect combination of graham cracker, melty toasted marshmallow, and chocolate on a searing hot day…Lazy Lemon Curd + Lemon Meringue S’mores…but I’m going to anyway because of course I am. I like to occasionally dabble in the contrarian arts, and nothing on this blog screams “I do what I want!” louder than today’s Lemon Meringue S’mores!Lazy Lemon Curd + Lemon Meringue S’moresYes, Lemon Meringue S’mores. As in, graham crackers, toasted marshmallow, and lemon curd. As in, a six—er, four—bite summertime treat that tastes just like Lemon Meringue Pie, but is about 1% of the work, permitting that you’ve already made the lemon curd. If you haven’t made it, that number goes up to a whopping 3%.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresYou see, the lemon curd I use for Lemon Meringue S’mores isn’t just any lemon curd, y’all. It’s Lazy Lemon Curd. I mean, you’ll be hard-presses to find a citrus curd recipe that is particularly challenging, but this is one for the days when you reeeeeally don’t want to whisk something continuously or add butter bit-by-bit or strain anything.*

*I hate straining things. Hate. It. Not as much as I hate cleaning muffin pans, but almost. So, if I tell you to strain something, it means it really needs to be done. Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresThis is an easy three-ingredient, two-step recipe. Whisk together some fresh lemon juice, two egg yolks and a can of sweetened condensed milk. Heat that mixture over a double boiler, stirring if/when you think about it, until it thickens slightly, which takes fifteen minutes. That’s literally it.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresIf this recipe looks familiar, that’s because it is. Lazy Lemon Curd is just a sunny lemon spin on the filling for my Key Lime Linzer Cookies, and that is just a stovetop version of Key Lime Pie filling. It’s also the combination I use in my easy Pink Lemonade Bars. Sweetened condensed milk, y’all—it’s the unsung hero of my kitchen.Lazy Lemon Curd + Lemon Meringue S’moresOnce your Lazy Lemon Curd has cooled a bit, make yourself some s’mores! Slather a little of the curd on a graham cracker, top it with a toasted marshmallow and sandwich it all with another graham cracker. And then repeat that process because you’re going to want two of these toasty, gooey, lemony treats. And because this stuff keeps well in the fridge, you can make Lemon Meringue S’mores all summer long. That’s something worth celebrating.Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd
makes about 1 1/2 cups

2/3 cup fresh lemon juice (from about 3-4 lemons)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Make the filling. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together lemon juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Lemon Meringue S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Lazy Lemon Curd
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Lazy Lemon Curd.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto lemon curd. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’mores