Made an angel food cake, egg white omelette, or some macarons and have leftover egg yolks? Here are ideas for using ’em up! I love rich, creamy desserts, and here are some of my all-time favorites! Bookmark or pin them so they’re handy the next time you need this!
Using up egg yolks is easy for me. Ice cream, creme brulee, pastry cream… these are all some of my favorite things. I’m always left with a bowl full of egg whites, so I’ve had to find ways to finish off up to sixteen egg yolks at a time! Here are my favorite ways to not waste those whites. Bookmark or pin them so they’re handy the next time you need this!
Yeah, I totally just added “breakfast” as one of the categories for this treat… and why not? Peanut butter? Bananas?? Sounds like 2/3 of a complete breakfast to me!
This is a similar concept to the chocolate-dipped frozen bananas concept I posted yesterday, but smaller, cuter, and stuffed with peanut butter! I also made my own “magic shell” this time with chocolate chips and a little bit of coconut oil. Overall, it’s a little more work, but it makes a much prettier result, don’t you think?
Slice bananas and pipe some PB onto half of them. I find a piping bag quicker, cleaner, and easier than spreading peanut butter on with a butter knife. Of course, a butter knife totally works!
Frozen Bananas. The very thought of them makes me feel summer sunshine, vacation, and strolls near Laguna Beach. They always felt like a splurge, but never one that I regretted. They are incredibly easy to make, though, so no need to splurge! Now you can bring this carnival treat home to share with your friends!
I wonder if this is a SoCal thing, because when I made these for my NorCal friends, most of them had never heard of it before. Regardless of where you live, they’re a tasty summer treat and really easy to make. As an added bonus, kids will have a lot of fun poking, dipping, and eating these as well! Not to mention that they’re pretty healthy for you– bananas, nuts, and a leeeetle bit of chocolate. What’s not to love?
There are only three ingredients:
When I went to visit my third graders a few weeks ago, they kept asking me to sign their yearbooks. I usually try to write more personalized messages for my students, but it had been over half a year since I last taught them, so it was hard to come up with something meaningful. Which is why I fell back to good ‘ol middle school-lazy H.A.G.S: have a great summer!
One of the great things about teaching kids is that you get to be the first to introduce them to a lot of things, like the solar system and fractions and onomatopœias and… silly yearbook acronyms.
At first, they read it slowly, confused with my short message:
“…Hags…?“
“Yep! It stands for Have A Great Summer: HAGS!” I explain, pointing to each letter as I huff my H, Tony-the-Tiger my Gr-, and ssssnake my S.
“Oh… HAGS! HAHAHHAHA!! I GET IT! HAGS! Look, Diana, HAGS! Have. A. Great. Summer!” the child would cry out in delight, showing anyone in a five foot radius, “LOOK! Mark! Look! HAGS! HAVE A GREAT SUMMER!”
Again and again and again.
They crack me up. Aw I miss those little buggers!
Well, I DO hope that everyone Has A Great Summer! Summer officially began this past weekend on June 21, although in my head, summer starts at the end of May… or at least by the time school gets out.
Or maybe in my head, summer is in February, because apparently that’s when I started posting summery recipes like ice creams and berry tarts. Anyway I figure most people who come by this blog have not made it that far back in my post history, so I’m taking the liberty of re-sharing four of my favorite summertime recipes with you!
My Auntie K has been a major supporter of my sweet tooth since I was young, and has been spoiling me with baking supplies from Williams Sonoma since I was a kid. I attribute much of my love of baking to her, and think of her fondly whenever I use my stand mixer, melamine mixing bowls, ice cream containers, and most recently, a second ice cream maker attachment!
Yes, this means I think of her a lot. Thank you, Auntie K!
She also cooks like a boss. Seriously, what more could you ask for in an aunt?? I always look forward to meals at her home, because not only do I get to spend time with my family, but I know there will always be something tasty and delicious served up.
A few years ago, she made this amazing mango pudding. My husband went crazy for it, so I had to ask for the recipe. Happily, she’s the kind of lady who says things like, “Absolutely, recipes are meant to be shared and enjoyed!” So when friend after friend kept asking me for this recipe, I was happy to oblige.
I know I always say this. But it’s true: this is hubby’s fav.
I’ve made so many ice creams– green tea, earl grey, strawberry sour cream, dark chocolate, mocha, salted caramel, coffee, vanilla bean, vanilla bean with roasted berries and streusel (brilliant, Lauren!), vietnamese coffee, honey lavender, blueberry creme fraiche, and… the list goes on. Sometimes, I will spend a whole evening creating a mess in the kitchen and proudly present my creamy creation to my husband: “TRY THIS.”
He obliges.
The house will smell of burnt sugar (when I missed the three millisecond window of perfection on my first batch of caramel for salted caramel ice cream) and the sink will be overflowing with more dishes than two pints should account for, and I will eagerly await his reaction… (DOYOULOVEIT?!?)
Hubby: Mm… it’s not bad.
Me: …
Hubby: I like your mint chip better.
Me: (Deflated.)
But only for a moment, as I consider how this is probably a good thing.
Do I really want my husband to love the ice cream that takes 20 dishes and 2 hours to make, or the one that takes one bowl and three minutes to stir together?
Exactly.
These bars are fantastic. They’re as good as they look. I love them.
They are the perfect summer treat, with some limey tang, smooth sink-your-teeth-into-it cool creaminess, and just the right balance of sweetness. If you like tart stuff, this is the recipe for you! The original recipe says animal crackers > graham crackers for the crust, but I’ve only ever made it with graham cracker crumbs and I liked it that way. I would probably like animal crackers, too, but I just haven’t tried it. Graham crackers just felt right. Plus, you can buy a box of graham cracker crumbs nowadays, where you actually get more graham cracker per ounce than you do when buying them whole (at Target)!
I should really make these bars more often. I made them last year for July 4, and they were a hit. I’m a little sad I’ve waited almost another year to make them again. Why the wait? I don’t know. I was too busy having a baby and making chocolate things or something. But I definitely regret it now.
Yes, this title deserves an exclamation point! Here in the Bay Area today, it is a sweltering 93º… and it’s supposed to get even hotter tomorrow! Nothing says delicious, freshly churned, refreshing, homemade ICE CREAM!!!! better than this recipe! David has come through for me again!
First of all, strawberry season is HERE. Chances are, you’ve been lured in by the intoxicating fragrance of those bright red berries more than once at the market. And, when their ruby-red hues are this lovely, one pint simply will not do:
You know what I’m talking about. You know you’ve come home with a flat of 3 or 6 pints before. You rinse them off and devour the first juicy basket, and then sit there wondering, Howwwww am I gonna finish the rest of these strawberries before they go bad?
Am I right?
Sure, freezing them and using them for smoothies is a good backup plan, but that kind of defeats the joy of fresh-from-the-market strawberries. No, when Rachel brought three baskets of ripe and juicy strawberries to our home last week, I knew they were destined for bigger things. I was actually secretly hoping we wouldn’t finish the strawberries, tempting as they were, because I was already plotting to transform them into something glorious and new: strawberry sour cream ice cream.
Every time I serve this, my friends exclaim, “WOW! It tastes like real strawberries!!” Even Rachel said it, and she’s the one who brought the strawberries over. I’m not sure why they’re so surprised, because I’ve already told them it’s strawberry ice cream. Maybe it’s because they are used to the store-bought version with artificial flavors and too much sugar. Or maybe it’s because, with this perfect balance of sour cream and sugar, strawberries somehow taste more strawberry-like, with their summer-ripe sweetness bursting from the spoon onto your palate.
Whatever it is, this recipe is a serious winner. Not only does it taste like summer in your mouth, but it is also one of the easiest ice cream recipes ever: no eggs, no cooking! Just blend and churn! If that doesn’t make you throw that ice cream canister straight into the freezer, I don’t know what will.
If you don’t have an ice cream maker, this pre-summer season might just be the time to pick one up
At the end of each churning, I normally try to scrape most of my ice cream off the paddle and into my ice cream tubs for freezing… but not with this one. Instead, I find myself leaving copious amounts hanging off the paddle for the pleasure of immediate licking! It’s one of those ice creams that tastes great frozen, but possibly even better fresh off the churn, so have your (chilled) bowls and spoons ready!
If I could only choose 10 items to serve in my future bakery, these honey almond bars would definitely make the cut. They’re simple, they’re classy, and they’re a perfect buttery complement to a cup of coffee or tea!
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