Okay, maybe I lied…There isn’t really any cake involved. It’s technically just graham crackers. But its shaped like a cake, I guess.
At any rate, this is good. Like really really good. But this story begins in Portland, OR. While visiting the infamous Miss Summer, we took a detour on the way to the airport and had some delicious ice cream at Salt & Straw. Inspired by their Sea Salt Ice cream with Caramel Ribbons, I came home and hunted around Pinterest for a Sea Salt Ice Cream recipe. I found this one…I mean three ingredients. Doesn’t get any easier.
I made the ice cream as directed and let it firm up in the freezer for about an hour and a half. I lined a loaf pan with plastic wrap while I waited….and waited…
When you can’t wait anymore, throw down a layer of graham crackers–break them as needed to make sure you get full coverage. Top that with a layer of ice cream (which is still pretty soft at this point) and then squeeze some caramel sauce on top of that. Sorry, I’m not sure how much. I just kept going until everything was good and covered. Then you layer–like a lasagna.
Graham, ice cream, caramel, graham, ice cream, caramel, graham, ice cream.
Put it all back in the freezer to completely harden, probably overnight. Slice and serve.
These two pieces that I photographed for you are literally the last two. This “cake” went fast. Next time I may consider doubling everything!
How French is your toast? Is French Toast French?! Probably not. But French Toast is definitely my favorite breakfast dish. And since my kitchen tends to be heavy on the citrus these days, I threw a little in my breakfast as well.
- 1 loaf Sourdough Bread
- 2 whole Egg Yolks
- 1/4 cup Heavy Cream
- 3/4 cup Milk
- 1/2 Tablespoon Sugar
- 1 teaspoons Vanilla
- Zest Of Half an Orange (or zest the whole thing for even more flavor)
In a shallow dish mix the egg yolks, heavy cream, milk, sugar, vanilla and orange zest. Slice your bread and coat each side in the egg mixture. Cook on a hot griddle until its nice and golden. Serve with syrup and powdered sugar.
It’s so fresh and rich! It’s a great way to start the day!
Its no secret that we love some marshmallow, chocolate and graham. You can find s’more ideas here, here and here. Well here’s one more to add to your arsenal.
- 1 bag of Mini Chocolate Chips
- 1 jar of Marshmallow Bits
- 1 box of Teddy Grahams
- 1 large bag or 8 cups of Mini Marshmallows
- 6 tablespoons of Butter
Microwave the mini marshmallows and butter until it is smooth. Add in the rest of the ingredients and gently stir until it is all incorporated and completely coated by the marshmallow/butter mixture. The chocolate chips will melt from the heat of the marshmallow.
Flatten it down in a greased pan. I used a jelly roll pan, but it didn’t quite fill it. I think a 9×13 pan would have worked. Place it in the frig to set and harden. Once it’s completely set, cut it into bars or even smaller if you want to enjoy it a little slower!
I dare you to eat just one!
I love all forms of bread and growing up in a mostly Mexican family, tortillas were a standard. Somehow I made it through life having never made any myself though. Well, on his last visit to the local Mexican market, I asked my hub to pick up a tortilla press. This weekend I finally got to put it to use.
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 1 teaspoon baking powder
- 1/2 cup hot water (keep extra on hand in case you need to add a tiny bit more)
Mix flour, salt and baking powder. Cut in shortening. Make a well and add the water. Combine until your dough comes together and isn’t sticky. I gather it all in one lump and then cut it with a knife into 8 sections. Then I rolled each section into a ball. I put the balls back into the bowl I was working with and covered it with a damp cloth. Let it rest for 15-20 mins. Then you can either roll them out as paper thin as possible or use a tortilla press. Cook on a griddle or hot pan for about 30 seconds on each side. Slather it with butter and eat!
Or, you can go all the way and fry those puppies! After frying them I drizzled honey on each side and sprinkled them with cinnamon sugar. Mmmm…Bunuelos!
And if you’re a real glutton (like myself) you can serve it with some vanilla ice cream!
We’re still on a fruity kick over here. My 6-year-old son loves Mango anything so we whipped up this ice cream for dessert the other day. It was simple and easy and will work for any number of frozen fruits.
1 12 oz. bag of your favorite frozen fruit
2/3 cup heavy cream
1/4 cup of sugar
Add sugar to heavy cream and mix until fully combined. Place frozen fruit in a food processor and give it a rough chop. Slowly pour in the heavy cream and process it until it is smooth. Place it in a freezer safe container and pop it in the freezer until it is frozen, or as for as long as you can wait to eat it!
Perfect for a breezy summer night.
Following our Father’s Day gathering at Grandma’s house, as I always do, I came home with a ton of oranges. They literally felt like they weighed a ton! My Grandmother’s neighbors have a tree that must produce as many oranges as the state of Florida. My Grandmother posts a sign at the door, instructing everyone to take oranges home with them when they leave. That’s how many oranges she regularly has on hand.
I brought my oranges home and my 2-year-old and I juiced them to have with breakfast.
I keep my juice in a pretty (and plastic aka not breakable) pitcher from the seasonal line at Target (another score at only $6).
Later, I used our freshly squeezed orange juice in one of my favorite dinner recipes.
4 pork chops
1/2 yellow or red onion
1/2 orange juice
1 can of whole cranberry sauce
Heat your olive oil in a large skillet. Slice your onion and cook in the skillet until just tender. Season both sides of your pork chops with salt and pepper. Place pork chops in skillet and cook a few minutes on each side on med-high heat. You want a good crust on both sides. Add orange juice and cranberry sauce and bring to a boil. Reduce heat, cover and simmer for about 20 minutes until pork chops are cooked all the way through.
I like to serve my pork chops with couscous. This dish is always a big hit with the kids and adults alike. Everyone asked for more!