Very rarely does my husband, Hussein ask for a salad for dinner. He is not picky, per se, but doesn’t like ‘diet food’ or cereal for dinner (yes, I sometimes have a bowl of cereal for dinner :P).
I first made this dish two years ago, during a super hot stretch of summer. We did not turn the oven on and barely the energy to come up with an elaborate meal. I had been to the farmers market earlier in the week and a had a beautiful bounty of fresh vegetables on had. I decided to make a pasta salad and thus this Orzo Summer Salad was created 😀
Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛
In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…
I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score
In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀
I love strawberries and had a ton on hand… which led to the creation of this recipe 😀
*Note you will need an ice-cream maker for this recipe.
Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth.
Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
Freeze mixture in ice cream maker, according to machine instructions.
Transfer to an airtight container and place in freezer for a few hours to firm up.
This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3
Nothing screams celebration like sprinkles! And like Julia Child says, a gathering without cake is just a meeting. So this Eid, I decided to make a childhood classic; funfetti. And while we did not have Funfetti often, it was certainly a favorite. I mean how can a kiddo not like cake with sprinkles speckled throughout? 😀
Eid Al-Fitr is the end of Ramadan celebration for Muslims around the world. It is a time of gathering, of gratitude, appreciation, celebration and joy! During the Eid, Muslims attend a special prayer service at the Mosque followed by gift giving, visiting family and friends and enjoying delicious treats! I wanted to make my funfetti cupcakes extra special so I purchased the awesome cupcake toppers from With A Spin
To achieve the ‘funfetti’ flavor, I used buttermilk and clear imitation vanilla extract. Normally, a baker would advise against anything but really good vanilla, but in this instance it is absolutely necessary! This is a tip I learned from Christina Tosi herself, during my time at masterchef!