Did you know that summer doesn’t officially start until tomorrow? I don’t know about you guys, but it seems like summer has been here for a while! To celebrate the official start to summer on June 21, I thought I’d share with you some of my favorite ice cream treats I’ve been finding. You’ll be sure to cool off with these yummy desserts!
Who doesn’t love a summertime bonfire? Heather’s French Press combines our favorite s’more bonfire flavors in her Toasted Marshmallow Ice Cream with Fudge and Graham Swirls. I cannot wait to try this one!
I hope you enjoy these cool treats as much as I did! Happy summer, Delish Dish!
Social Media Editorial Assistant
I’m going to come right out and say it. Packing a lunch is something that stumps me every week. Most mornings, I barely get out the door with my coffee – let alone a lunch for the day. And while I love, love restaurant lunches, there are times when I really just want a homemade sandwich. So, this week I’ve set my sights on make-at-home lunches that are anything but boring. These gorgeous recipes are too pretty not to make for lunch, dinner, or any time you feel like a homemade meal.
Think beyond PB and J with this delicious sandwich from Eat it Kansas City. Her Fontina Grilled Cheese with Cantaloupe and Crushed Pistachio looks like a sweet and salty masterpiece with layers of gooey cheese, crunchy nuts, and juicy melon. Did I mention the melty, cheesy goodness?
Instead of topping their salad with a vinegary dressing, Happyolks are pickling the veggies themselves! Their recipe for Quick Pickled Vegetables over Herb-y Black Lentils looks amazing. Talk about an explosion of flavors and textures. Better yet, the pickled veggies also make for a great Bloody Mary!
The Chef’s Wife is proving not all great lunches need to be served between two slices of bread. Her Smoky Carrot Hummus is a vibrant way to welcome spring. The enticing combo of sweet carrots and smoky coriander sounds amazing on everything from crackers to veggies.
I love a good Bahn Mi, a traditional Vietnamese sandwich layered on crusty baguette with meat, cilantro, and pickled carrots. The Smokey Sweet Potato Bahn Mi from Earthy Feast has it all – creamy sweet potatoes, spicy jalapeño, tangy carrots, and a saucy miso mayo. Perfection.
Let’s end with something sweet shall we. Something sweet and spicy. 10th Kitchen has whipped up the most decadent Meyer Lemon and Candied Jalapeno Ice Cream. Sweet, tart Meyer Lemon and fiery candied jalapenos should hang out together more often in my book. A stunning dessert.
I hope these simply gorgeous dishes inspire you to think outside the lunch box.
Sarah Martens, Associate Digital Food Editor
Okay, I’ll admit it. One of my absolute favorite parts about working at Better Homes and Gardens is looking at mouth-watering recipes throughout the day. All of my searching through dishes on BHG.com and food blogs results in some delicious discoveries which is why I’m excited to share our new Friday Finds series with you! I’ll be sharing some of my favorite foodie inspiration from our BHG Insiders, a group of bloggers that we connect with for projects. With things heating up around the country, I had ice cream on my mind this week:
Grilled Peaches with Vanilla Bean Ice Cream and Salted Caramel Sauce? Yes, please! This dish from Ciera Design looks like the ideal end to a backyard barbecue.
I love out-of-the-ordinary ice cream flavors and this Roasted Raspberry Frozen Yogurt from Brooklyn Supper certainly does the trick by bringing the flavors of roasted fruit, balsamic vinegar and maple syrup together.
Bloggers, would you like to work with us and have a chance to be featured in our upcoming Friday Finds? Apply to be a BHG Insider here!
- Kenzie Kramer, Social Media Editorial Assistant
Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!
I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
I love the combination of warm and cold desserts – what did you have for your 4th?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!
Teri Lyn Fisher is a photographer whose work has appeared in Rue, Anthology, and HGTV Magazine. A graduate of Le Cordon Bleu, Jenny Park is a food sytlist, recipe writer, and professional eater. Her clients include Kellogg’s, HGTV and Del Taco . Together, Teri and Jenny love to fill their blog Spoon Fork Bacon with recipes, drinks, and pretty pictures. They live in sunny Los Angeles.
When summer rolls around there is nothing we love more than making sweet cold treats. We love this recipe because it marries sweet with salty. Why candied bacon?…why not?…right?!
Salted Caramel and Candied Bacon Ice Cream
Makes 1 quart
1 tablespoon unsalted butter
1 lb bacon, cooked and roughly crumbled/chopped
1/4 cup sugar
1 tablespoon light brown sugar
ice cream base:
2 1/3 cups heavy cream
1¼ cups whole milk
5 egg yolks
¾ cup plus 1 tablespoon sugar
1 ½ teaspoons vanilla extract
1 ¼ cups sugar
2 tablespoons water
1 tablespoon light corn syrup
¾ cup heavy cream
2 tablespoons sea salt
1 tablespoon vanilla extract
1 recipe ice cream base
1. Place the butter in a medium sauté pan, over medium heat and melt. Add the bacon and stir. Sprinkle both sugars over the bacon and continuously stir until the sugar melts, about 5 to 7 minutes.
2. In a single layer, pour the bacon onto a baking sheet lined with parchment paper and set aside to cool.
3. For the ice cream base: Pour cream and milk into a saucepan and bring up to a scale (medium heat).
4. Place the egg yolks and sugar into a stand mixer and whip until light yellow and fluffy. Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling.
5. Pour the yolk mixture into the saucepan with the remaining cream and milk, whisking to prevent scrambling. Turn the heat down to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
6. Stir in the vanilla extract and strain through a fine sieve.
7. Pour the mixture into a bowl and place over an ice bath and set side until fully chilled. Once the ice cream base has completely chilled, make the salted caramel.
8. For the salted caramel: Place the sugar, water and Karo syrup into a saucepan and place over medium-high heat. Do not stir.
9. Once the sugar melts and becomes an amber color, 10-15 minutes, remove the saucepan from the heat and stir in the cream (be careful, the mixture will bubble up). Stir the sea salt and vanilla into the caramel and stir until smooth.
10. Pour the mixture into a bowl and place over a water bath until completely chilled.
11. Stir the chilled ice cream base and salted caramel together, into a large bowl until completely combined.
12. Set up the ice cream maker according to the manufacturer’s directions and freeze the ice cream. Ten minutes before the ice cream is ready, pour the candied bacon into the churning ice cream. Once the ice cream has reached the desired consistency serve or place into an airtight container until ready to use.