I like to make at least one batch of homemade ice cream every summer.

Sometimes I’ll keep it very simple, like the classic vanilla recipe I grew up making (paired or not with ice cream topping ideas), or even mint ice cream without chocolate chips (so simple but so refreshing).

Other times, more is more, like my pancake ice cream and pop tart ice cream. Today’s recipe definitely falls into this more is more category.

This homemade Blueberry Cheesecake Ice Cream recipe starts with a base of decadent cream cheese and honey ice cream, and then swirls in honeyed blueberries and graham cracker crumbs. This honey-sweetened dessert is irresistible!

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Stuffed Baked Apples – Perfect for Fall!

It’s inevitable as the passage of time – toward the end of the winter, I start to long for spring and summer food. And toward the end of the summer, I start to long for fall and winter food.

Even though we’ve had record warm October days in Michigan recently, the calendar still says it’s fall, so I’ve been longing for carrot apple soup, my mom’s lasagna recipe cottage cheese, crackers with savory pumpkin dip and anything involving apples for weeks now. I love you, summer, but I’ve had enough buttermilk grilled chicken for now.

Other than a Halloween charcuterie board, nothing says “autumn” to me more than going to an apple orchard, eating warm donuts with cider for lunch, and buying way, way more apples than my family of three realistically needs.

Then spending the next month putting apples in everything I eat (even on a butter board) to prove to myself that buying all those apples was a great idea. These walnut stuffed baked apples are one of my favorite simple apple desserts.

The best part is that the recipe can easily be adapted to feed a big crowd, or can be prepared as a simple weeknight sweet treat for one or two. They’re even a great addition to your Thanksgiving recipes list, as a unique alternative to traditional apple pie (try a batch of Thanksgiving Rice Krispies treats, too).

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“There’s always money in the banana stand!!!” Who’s an Arrested Development fan out there? I treasure the original series on DVD, and re-watch the whole show every few years (or, in a pinch, just watch the “Pier Pressure” episode (The Hot Cops!)).

From The Cornballer to Lucille Two’s vertigo. From “It’s an illusion, Michael” to life lessons with J. Walter Weatherman. From Tobias being a Nevernude to “No Touching!,” I love it all.

However, anything involving the frozen banana stand is my favorite bit of the show. Sadly, I don’t have a banana stand lined with hundred dollar bills, but I do have a bunch of chocolate chips and some frozen banana chunks (I used some bananas to make caramelized banana splits, and a few for banana pancake ice cream, and then froze the rest). 

I’m a sucker for cold desserts in the summer, like frozen yogurt pie and peaches and cream ice cream bars. And, I’d been wanting to make my very own chocolate covered bananas for pretty much as long as I’ve been watching AD, so I finally crossed it off my bucket list.

These frozen chocolate covered bananas are the perfect treat to eat while you’re on a TV-watching binge, no matter what show it is.

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I like to make at least one batch of homemade ice cream each summer. Usually classic vanilla, strawberry or mint ice cream.

But if I get really ambitious and make a second batch, I always like to experiment with a fun flavor of my invention. This is how pop tart ice cream and milk tea ice cream came about.

This banana pancake ice cream was created entirely because I had leftover pancakes that needed to be eaten, as well as ripe bananas that needed to be used up.

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My summer is certainly shaping up to be better than the last one, and I hope that’s true for you, too! More fun, more safe gatherings, more enjoying every second!

If you have any plans for a cookout or get together this summer, I highly recommend a menu of grilled buttermilk chicken with my apple cider vinegar coleslaw recipe and Mexican street corn salad recipe on the side. Plus some agave lemonade. And of course, you can’t forget dessert.

You probably already know about my love of Greek yogurt in recipes like Greek yogurt mashed potatoes, healthy buffalo chicken dip and Greek yogurt pasta. Well, it’s perfect for a frozen dessert, too!

This Frozen Yogurt Pie is the ideal way to celebrate just how great this summer is really going to be. It combines a delectable graham cracker crust (I mean, who doesn’t love a graham cracker crust?), a creamy yogurt filling, and the prettiest fresh fruit.

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For an item that is literally always on my kitchen counter, I actually don’t have a ton of recipes on this blog for bananas! There’s a banana breakfast smoothie and chocolate covered bananas, but I think it’s time to give bananas a little more love around here.

It’s hard to think of bananas without a banana split coming to mind. Truthfully, I’ve never enjoyed traditional banana splits, because I’ve never loved eating just plain, uncooked banana.

I love the flavor of bananas, but prefer them baked into something like mango banana bread, or cooked, like in bananas foster. Give me caramelized bananas over plain ones any day!

So, this caramelized banana split recipe with Hudsonville Ice Cream’s Limited Edition Blueberry Graham Delight is my idea of a perfect summer treat.

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What is Affogato?

Affogatto is the Italian word for “drowned,” and the most traditional version is generally a scoop of vanilla ice cream or gelato with hot espresso poured over it.

I’m hoping more restaurants will take notice of how amazing affogato is, so it starts to become more widely offered in my area. Right now, it’s a pretty rare (and exciting) find on a restaurant menu.

Since I so rarely find it at restaurants, I figured the best thing to do would be to just take matters into my own hands and make a version at home.

I mean, after all, it’s just two simple ingredients. I don’t need a restaurant to make this affogato recipe for me!

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Valentine’s Day is coming up this weekend, and I know it may look a little different for a lot of couples this year.

While we’ve always been homebodies (and probably always will be), we did go out to a fancy dinner last year a few days after the 14th, because we happened to have a babysitter.

I’m glad we did, because it turned out to be our last fancy dinner out . . . for a very long time.

But we’re also totally content to have a quiet day at home with our daughter. A few years ago, we had a Valentine’s Day ice cream sundae party for the three of us.

Other years, we may have a snack board for dinner (like these Valentine’s Day party food ideas) followed up by easy Valentine dessert shooters.

This year, we’ve decided to do a decadent breakfast for dinner and have these malted waffles and Hudsonville Ice Cream.

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On my list of life regrets (although I try not to have too many) is not trying tiramisu when I was IN ITALY. What was I thinking?

I had a rigatoni bolognese recipe and a lot of gelato and some other great desserts, but just didn’t have a chance to try tiramisu in its motherland.

And you know what? Maybe that’s OK. Maybe if I had had it there, it would have ruined all other tiramisus for me, and I would only like strictly authentic tiramisu while scoffing at all others.

Maybe it would mean I would never open my heart to an adaptation like these Frozen Tiramisu Cups.

Are they authentic? No. Are they decadent, delicious and oh-so-easy to put together? Heck yes!

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Everybody who knows me well knows that the 4th of July is my favorite holiday. It’s nice weather and low commitment. There’s no customary big meal to prepare and no presents to buy. It’s just pure relaxation and enjoyment.

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