Need to feed a room full of foodies? Let them be the judge…
To celebrate the first day of school we headed over to the new scoop shop on State Street—I confess I committed a cardinal sin for Santa Barbara locals and actually drove my car on State Street—for ice cream cones, we were surprised and delighted to find much more.
Stone fruit is at its peak season, so grab ‘em while the gettin’s good and then use them to make this perfect peach ice cream.
This recipe is an old standby of mine, not just because it is so quick and easy to throw together, but because you can use any combination of ripe summer fruit.
Dad deserves a special treat and this mud pie happens to be my husband’s favorite.
This summer I have been using my tiniest mason jars to store individual servings of ice cream for the kids. It makes handing out perfectly-sized portions of ice cream as easy as grabbing a Popsicle from the box—sans freezer burn.
Today actually marks the first day after National Ice Cream Month. Typical me, I’m running a little behind, but it’s totally worth the wait.
If you have a garden, fruit trees or a stocked farmers market, it’s great to have the ability to churn fresh produce into something special.
If possible try to get unsweetened dried fruit at a local health food store for this yummy granola. Who needs the extra sugar when it is so tasty on its own?