Ice Cream Party

Tonight I want to talk about ice cream. Creamy. Cold. Delicious.

For adults, ice cream is a nostalgic treat. For kids, ice cream is life. One of my favorite activities to do with my son is make ice cream sundaes!!! I like to use it as a fun end of week reward for good behavior. It gives us something to look forward too!

Each time we go grocery shopping we add one or two new items to our ice cream topping collection!

Here are some of the best items to stock up on for impromptu Sundae parties!

  • Ice cream, I recommend the giant tub with chocolate, vanilla and strawberry. It ensures your always prepared.
  • Cones. Sugar and cake.
  • Sprinkles. All the shapes and colors!
  • Hot fudge
  • Caramel
  • Crushed Nuts
  • Mini marshmallows
  • Whip cream
  • Maraschino Cherries
  • Fresh fruit (mainly bananas)
  • Crushed Oreos
  • Edible Cookie Dough

What are your favorite ice cream topping?

Instapot Potato Skins

Instapot Potato Skins

Yuuuuuuuummmm. Yum. Yum. Yummy. Yum.

These potatoes are a quarantine dream. Easy to make. Ready in under 30 minutes. Packed with Chedda and Bacon.

Step 1: Wash potatoes because… dirt.

Step 2: Add 1/2 cup water to instapot and pop in 3-4 potatoes. Cook on pressure cook setting on high. valve sealed for 25 minutes.

Step 3: Release pressure. Let taters cool for a few minutes then take them out and cut em’ in half.

Step 4: Scoop out the middle guts. I saved the guts for mashed potatoes for dinner because I’m thrifty like that.

Step 5: Fill with all the cheese and bacon your heart desires. I prefer a mild cheddar.

Step 6: Pop them into the over on 400 or broil if you can for 3-5 minutes or until crspyish.


My potato masterpiece!!

World’s Best Biscuits

World’s Best Biscuits

There is something so very special about warm and crumbly biscuits. They make you feel like your a kid again. I have been looking for a recipe that would pair perfectly with jelly, chili, cinnamon butter, or just eaten all alone and I finally found it.

Not only are these biscuits delicious they are also pretty easy to make.

One tip that I learned when making biscuits is that you want to keep all of the ingredients as cold as possible. I put my butter sticks in the freezer for half an hour before using them and then pulled them out and used a cheese grater to get the butter “shreds” as small as possible (be careful because the combination of slippery butter and a cheese grater can end up like a scene from the movie SAW… I’m telling you from personal experience).

Regardless, if you are looking for a recipe this is the one! I made about five batches and froze them on a cookie sheet and then dumped the frozen biscuits into a zip lock bag. When we need biscuits I pop a few out, let them thaw for a couple hours on the counter, and then put them in the oven.

Personally, I think they taste best fresh out of the oven.

Here is the link where I found THE RECIPE!

I always sift the flour because it makes them extra fluffy!

My favorite condiment to pair with my biscuits is always something a little spicy. This Strawberry Jalapeno jelly was perfect!

Look at these bad boys fresh out of the over!!!

I would cut out as many as I could before I put them on tins to freeze them.

My little helper! The sifter was heavy for him to hold up – look at the determination. We had flour EVERYWHERE but it was so worth it to cook with this little guy!

Lemon Pavlovas with Berries

Lemon Pavlovas with Berries

When I’m trapped inside on snow days I find myself getting absorbed into cooking shows.

Then for weeks after I can’t stop thinking about the food they made (usually dessert).

After being stuck inside for this awesome Ohio polar vortex I have a list of recipes to try!!

The one I couldn’t wait to make was Lemon Pavlovas with Berries.

It was so much easier than I anticipated. Honestly, the hardest part was waiting for them to be done baking!