Very few people find similarities between school and summer. Well, except for the fact that they both begin with “s.” But one trait (or should I say treat) I’ve always associated with the two is ice cream sandwiches.
In elementary school, my mom would give me 50 cents one Friday a month so I could buy something sweet at lunch time. I’d always follow up my PB&J with and ICS. Licking the smooth vanilla ice cream off the sides and biting into that soft, chewy chocolate cookie was often the highlight of that particular day.
These days, however, I’m trying to watch my wallet and weight, and the in-store ice cream sandwiches are not friendly to either ($6 for 4four sandwiches?!). So tonight, with a little help from Pinterest, I decided to whip up my own frozen treats and I have to say, they were pretty damn sweet.
Homemade “Ice Cream” Sandwiches
- 1 package of pudding mix, any flavor
- 2% milk
- 1 container fat-free Cool Whip
- 1 package of graham crackers, any flavor
- Prepare pudding according to directions on the box. Make sure it is well blended
- Mix in container of Cool Whip. Let mixture sit in fridge for an hour.
- While mixture sets, break graham crackers in half.
- Scoop about 2 Tbsp. worth of mixture onto one cracker.
- Place second cracker on top and put sandwich on a tray.
- Continue until you run out of mixture or graham crackers.
- Place tray in the freezer for at least one hour. Once set, move sandwich to plastic bags.
- Take out and enjoy whenever you want a frozen sweet.
For a little something extra, roll the sandwich in sprinkles or chopped nuts before placing in the freezer.
What combinations of pudding and crackers will you try? Let us know!
Happy Sunday Sweet Treaters. I hope you’re having a great weekend and, for the New York readers, I hope you’re surviving the heat wave.
Given the spike in temperatures, you have to be wondering what would provoke me to turn on the over. The answer: a Sunday brunch in the park with my amazing mentor and friend, Nara.
I wanted to make muffins, but I also wanted to make something with some nutritional value. After all, Nara and I are both dancers and very conscious about our health. So rather that whip up a cupcake disguised as a muffin, I went for something savory.
Now before you jump on my back about this being a sweet blog, remember that bakers can dabble in the savory as well. Heck, even ice cream shops can do that!
I found this recipe on Macaroni and Cheesecake, a truly food-gasmic site, but with a few tweaks I made it my own!
Bacon Cheddar Muffins w/ fruit salad.
- 1 1/2 cups flour
- 1 Tbsp. baking powder
- 1/2 Tbsp. sugar
- 1 cup shredded cheddar cheese
- 1 package bacon, cooked and crumbled (I opted for turkey-bacon because I’m not a fan of pork. You can also use Canadian bacon)
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- Preheat oven to 375 degrees.
- Whisk flour, baking powder, and sugar together.
- Fold in cheese & bacon crumbles.
- In a separate bowl, beat together egg, milk, and oil.
- Combine wet and dry ingredients together.
- Fill muffin tins 2/3 full with batter.
- Bake for 15 to 20 minutes until toothpick inserted comes out clean.
- Serve with fruit salad for a fully balanced meal.
- Serve with a moved green salad, making for a great lunch or dinner.
What’s your favorite brunch treat? Let us know!
As Americans, we love candy. Whether it’s the “guess my filling” concoctions on Valentine’s Day or a basic box of Milk Duds at the movies, we eat this stuff up. Unfortunately, these goodies are filled with a ton of not-so-good ingredients (Red 40 doesn’t grow on trees folks). Thankfully, a new line of sweet treats is about to take care of that problem.
Unreal, a new line of all-natural candy, will soon make its way to the shelves of CVS, Target, and other stores. This creation comes from Nicky Bronner, a 15-year-old who realized a need for healthier candy after his parent took away his Halloween stash. With the help of his father Michael Bronner and natural food chef Adam Melonas, Nicky created five “better for you” versions of today’s top sellers, such as M&Ms, Skittles, Reese Cups, Milky Ways, and Snickers.
Unlike brand name bars, Unreal does not use hydrogenated oil, corn syrup, or artificial flavors, colors or preservatives. On average, Unreal products contain 45 percent less sugar, 13 percent less fat, and 23 percent fewer calories, than industry leading brands, on average per unit.
Good for you? No. Better for you? Absolutely.
I know I’ll give these treats a try. Will you?
I adore homemade sweets, but sometimes at-home bakers need help due to time and budget. And no one needs the help more than moms. Unfortunately, the ease of a box mix often comes with extra sugar and calories. This adds a challenge to the “keep your kids healthy” mantra. So when the health-conscious woman I babysit for baked brownies last night, I immediately wondered what mix she used.
Rather than reaching for Duncan Hines or Pillsbury, she paid a little extra for Trader Joe’s Reduced Guilt Brownies. At only 130 calories per serving (100 calories less than the typical mix), these treats provide the perfect cure for a chocolate craving.
Now of course, I wondered whether this was too good to be true. After all, many fat-free desserts turn out dry and flavorless. But by requiring yogurt instead of eggs and oil, Trader Joe’s Reduced Guilt Brownies maintain their moistness. The other thing that makes this the best box mix: you can make individual servings to avoid a brownie binge.
Hello readers! I hope you all had a happy and super sweet Valentine’s Day. I’m sure several of you woke up this morning, stared at the cookies and chocolates, and fought the urge to devour these for breakfast. For those of you who managed to stay away from the sweets, I say “congrats.” For those didn’t, I say “no worries.” An article in the Washingtonian says dessert for breakfast may not be so bad.
Image Source: BBC Good Food
Author Melissa Romero reported that eating sweets can help people shed some weight. She referenced a study that placed two groups on two very different diets. At the conclusion of the experiment,people who consumed 600-calorie breakfasts (complete with chocolate cake) lost around 40 lbs. in a 32-week span, as oppose to their counterparts who consumed 300 dessert-free calories at breakfast and lost a little over 10 lbs.
Romero also talked with a Washington, D.C. nutritionist Stephanie Mull who said the study made perfect sense. According to Mull, eating a large breakfast, “provides the body with the necessary fuel to support activity,” which you need to burn of calories and lose weight.
So where does the breakfast cake come into play? Mull says that depriving one’s self of sweet during a diet can lead to ” inconsistent eating habits,” like over indulging on the “forbidden food.”
This doesn’t mean we should down double fudge cakes every morning, but it does mean we shouldn’t feel bad about eating something sweet every day. Even if it is in the a.m.
How do you satisfy your sweet tooth in the morning?
Hugs and Hershey Kisses,