Strawberry Semifreddo

I almost always have ice cream on my mind. If it’s cold out, ice cream. If it’s stormy out, ice cream. Hot out, definitely ice cream. There’s something about the rich, smooth texture of ice cream that is refreshing no matter what the temperature is. Luckily, though, it’s summer and there’s no need to justify craving a cool treat. As the heat has been ramping up, I’ve even been considering investing in an ice cream maker. A dangerous purchase? Probably. But how could I resist being able to make frozen treats any time I want…. and in any flavor I want!?

*Spoiler alert* My will power sometimes surprises me and is stronger than I let on…

I didn’t buy the ice cream machine.

BUT, I do have an amazing semifreddo recipe to share with you.

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Semifreddo is an Italian world that translates to half cold and, unlike ice cream, is made with whipped cream; ice cream, on the other hand, comes together by churning air into the base mixture. I like to think of semifreddo as the dessert love child of ice cream, frozen yogurt, and mousse. It’s light, fluffy, smooth, and glides down your tongue. This particular recipe is layered with juicy strawberries that provide texture and sweetness. I wasn’t able to track down sesame seeds for the topping, so I opted to leave them off. If you don’t any have luck either, you could also substitute toasted almonds or pistachios or sprinkles!

For the full recipe and step by step instructions, venture over to Bon Appetit.

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Basic Sugar Cookies

I don’t know how Santa Claus did it. Somehow, in the midst of delivering all those presents, he’s managed to get the rep of needing a plate of cookies when he arrives at your house. Whether it started with parents and their sweet tooths or an older tradition, the idea of leaving cookies and milk out for good ol’ Kris Kringle has stuck. I’m not mad about it. That’s actually one of the traditions I love. However, you may be wondering why I’m talking about Santa in April. Well, with Easter upon us it has me thinking…. what about the Easter Bunny?

He’s big. He’s fluffy. He gives out Easter baskets. Wouldn’t he like some cookies too?

Better believe it.

So, Easter Bunny, this post is for you.

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This basic sugar cookie recipe is great for any occasion. The dough calls for less than 10 ingredients and can be made up to 3 days in advance. Just remember, it does need to chill for at least 1 hour!

I love these cookies because they aren’t overly sweet but still provide satisfaction to a sugar craving; I could eat them in the morning with coffee or after dinner for dessert, but then again, that’s how I like to enjoy most sweets.

The royal icing is also relatively simple and only requires 3 ingredients. When making the icing, you will want to prepare piping frosting as well as flooding frosting; the main difference between the two is their thickness. The piping frosting should be used first to line the edges of the cookie and is what will prevent the flooding icing from running off the sides; the piping frosting is also used to add designs to the cookies. The flooding icing, as the name suggests, is more fluid and can be used to add the base color to the sugar cookie. If you’re confused and want to dive more into icing, Sweet Sugarbelle does a great job detailing the process.

Now that you know the basics, let your creativity abound. Happy frosting, friends!

Recipe links:
Sugar Cookie Dough (Thanks Real Simple!)
Royal Icing (I used the egg white version, thanks Joy of Baking!)

White Chocolate Rice Krispies Treats

There’s not always a middle ground when it comes to food; there are some items that you either love or hate. I’m pretty sure marshmallows fall under this group, if we can even classify them as food. I happen to be a heavy hitter in the first category, like marshmallows are sitting in a mason jar in my cabinet-could eat them all day-even eat them as a post workout snack-don’t get me started on s’mores-love them kind of person. Ever since my dorm days in college, homemade rice krispies treats have been one of my go-to snack recipes. They take about 5 minutes to make and don’t require turning on the oven…. which can be a summertime savior.Krispies_Good

There are so many variations on the classic rice krispies treat that combinations are endless; I tend to drizzle mine with white chocolate and top with rainbow sprinkles. They just look happier that way! If you’re heading to a picnic or a summer concert at the zoo (*cough*cough, like I was), these treats can be easily wrapped up in individual servings. Place them in the center of a piece of plastic wrap and fold until the treat is completely covered. To seal the treat, twist each end and finish by adding a ribbon. Voila!

Ingredients:
1 bag of mini marshmallows (10.5 oz)
6 cups Rice Krispies cereal*
3 tablespoons butter

*6 cups is the recommended amount but if you want your treats more gooey, opt for less krispies; for a less gooey treat, add in more krispies.

Extras:
Non-stick cooking spray (for your hands!)
½ cup white chocolate
Sprinkles
 
Directions:
Place the marshmallows (yes, all of them) and butter in a large microwave safe bowl. You’ll later be adding the Rice Krispies to this bowl so make sure you choose one that will have enough space for all ingredients. Microwave for 1 minute and then stir; continue to heat and stir until marshmallows and butter are completely melted (about 1-2 more minutes). Once the marshmallows and butter are melted, gently fold in half of the Rice Krispies. I like to add them in sections so they don’t go flying when I attempt to stir the mixture. Once combined, add the remaining krispies. You can choose to stir with a spoon or spray your hands with non-stick cooking spray and use them to mix. When the marshmallows, butter, and rice krispies are combined transfer to a greased 13x9x2 inch pan. To finish off these treats, drizzle melted white chocolate on top and then add the sprinkles. Cover and place these treats in the fridge to cool.