Strawberry and Lemon Sorbet

It's starting to get real hot here in Texas, so what better recipe then something to cool you down in this awful heat! You can really use whatever fruit you like, (I used strawberries because that's what I had) but you can try it with mango, raspberries, pineapple, orange, lemon...the options are endless! This doesn't take long at all and you can store it in your freezer up to three weeks so it's perfect to make and keep for this brutal summer we are about to endure. The lemon makes it super refreshing! Try this recipe or replace it with your favorite fruit and let me know how it turns out!

Ingredients
- 12oz frozen or fresh strawberries (washed and trimmed)
- 1/3 cup sugar
- 3 TBSP fresh lemon juice
- 3 TBSP water

Directions
- To make the simple syrup, heat sugar, water and lemon juice in a small saucepan over medium heat until sugar is dissolved. Cool for 20 minutes.
- In a food processor blend strawberries until a smooth puree forms, pour puree through a sieve and discard seeds.
- Combine simple syrup and puree and mix until well combined.
- Pour mixture into ice cream maker, and let the machine do its magic for 10-12 minutes. Serve immediately or pout into air tight container and freeze for up to 3 weeks.

Serving suggestions
- Serve with berries or assorted fruit!
- Place two scoops of sorbet in a tall glass, top with ginger ale or sprite for a refreshing, bubbly drink!

Serving size- 4-6

Creamy Cold Coffee

We have officially reached the dog days of summer; this week, the temperature hit 107!  So when I was brain storming about what to make for this week's post, I didn't have to think too hard because I wanted something cold and refreshing.  I am a coffee lover and an avid coffee drinker but with it being so hot, I don't exactly want a hot cup of joe in the middle of the afternoon or after dinner.  Today's recipe hits that spot on these hot summer days when you need just a little pick me up. Hope you enjoy it as much as I do!

Ingredients:
1 cup of cubed ice
1/2 cup milk (I use skim but you can use whatever you have on hand)
2 TBSP sugar (can also use splenda or another sweetener)
1 tsp instant coffee or espresso powder
1/2 scoop vanilla ice cream**
Whip cream & chocolate syrup to top (optional)

Directions:
Place ice, milk, sugar in a blender and pulse/ mix for about 30 seconds
Add instant coffee & ice cream and blend for another 30- 40 seconds
Serve in a tall glass with whipped cream and drizzle chocolate syrup on top
Enjoy!
Serving Size - 1

** Ice Cream is optional; you can use also use coffee flavored or chocolate ice cream. Frozen yogurt can be used for a healthier option.

Caramel Turtle Ice Cream Cake

I scream, you scream, we all scream for ice cream...cake!!! Before I begin today's recipe I would like to just throw in a disclaimer by stating that I usually do not make such extravagant desserts very often because they are so rich; but, right around the time of my hubby's birthday, he likes to remind me that it has been a full year since I last made his favorite dessert - ice cream cake.  Earlier this week, we just happened to have some very special guests over and I decided to spoil them by making a caramel turtle ice cream cake for them since the temperate in Texas is already in the 90's.  Now I have to warn you that this recipe is time consuming because it requires freezing and refreezing the ice cream but the final result is well worth it!

Ingredients:
1 pack chocolate cake mix ( I prefer Betty Crocker but you can use any kind)
1 quart Bryers all natural vanilla bean ice cream
1 small container of cool whip ( I use the fat free kind but you can use any kind)
caramel syrup
chocolate syrup
pecan halves & pieces

Directions:
1. Bake cake according to directions on box. I bake mine in a 8 inch round but I don't separate it out into 2 pans. 
2. Let the cake cool over night.
3. Before you begin to build the ice cream cake, take the ice cream out for about 20-30 minutes to soften.
4. Once the ice cream has softened up, place the cake on a platter & scoop about 4-5 scoops on top.
5. Using a spatula, spread the ice cream and place in freezer.
6. Keep in the freezer for 10 minutes.
7. Repeat steps 4-6 and continue building the cake until the ice cream is the same height as the cake.
8. Once you're done building the cake, let the cake freeze for about an hour to an hour and a half.
9. At this point, you're ready to start decorating the cake.  Mix/ Whip the cool whip until it's smooth in consistency.
10. Spread the cool whip evenly on top and the sides of the cake.
11. Decorate with pecans, pecan pieces, caramel, & chocolate.  I used zip lock bags and cut a tiny hole in the bottom and created the swirls on top using those.

You can make this cake using any variation of cake and ice cream flavors.  One of the favorites in my house is chocolate cake with cookies and cream ice cream decorated with Oreo cookies.