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Melted ice cream seems like it should be one of life’s great heartbreaks.

Maybe you had a birthday party and left it out a few minutes too long. Maybe your husband accidentally put the ice cream away in the FRIDGE and not the freezer (ask me how I know).

No judgement here. However you got here, we’re going to repurpose that melted ice cream into something magnificent!

This Brioche French Toast recipe uses melted ice cream in place of the dairy and vanilla extract found in traditional French toast recipes.

The subtle sweetness of the ice cream, along with the perfectly crisp golden brown crust on the French toast may have you melting ice cream on purpose for brunch!

Allow me to introduce you to this ice cream French toast recipe that is made with melted ice cream. It’s a kitchen “hack” that has probably already made the rounds on Tik Tok, but I’ve been making since long before that.

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What makes a great blueberry muffin? We’ve all had a lot of them. Most blueberry muffins I would consider fine, maybe ok, maybe even kind of good. But very few are truly GREAT.

While I don’t make a TON of muffins, there are a few varieties in my repertoire. Pear muffins are frequent breakfast items around here, and cranberry sauce muffins are sure to be made every year after Thanksgiving, with the leftover cranberry sauce.

But most often, I make blueberry muffins. And after perfecting this buttermilk blueberry muffin recipe over many years, I consider them GREAT. The perfect accompaniment to a sweet potato breakfast casserole and some bacon in the oven, or biscuits with my bacon gravy recipe.

Truly, they’re the best blueberry muffins I’ve ever made. They’re a great brunch menu idea. They can be served alongside a breakfast charcuterie board.

I’ll explain why I make this blueberry muffin recipe with buttermilk below, and I hope they’re the best you’ll ever make, too! Make yourself a caramel coffee, and let’s get started.

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Vanilla Creme Brûlée is timeless!

Sometimes, you just can’t improve on a classic. Once in awhile, I love a modern restaurant dessert with unexpected ingredients and preparations.

But truly, is there anything better than an amazing dish of creme brulee? The rich custard paired with the crackly torched sugar top is irresistible, in my opinion.

What’s funny is that I’ve published more “creative” creme brulee flavors like grapefruit creme brulee and coconut creme brulee and even Christmas creme brulee.

But oddly, I’ve never published the most traditional version ever. The kind I was taught to make my first week of culinary school.

So today, I’m sharing my perfect recipe for vanilla bean creme brulee. It will never go out of style!

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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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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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While I’ve been purposely trying to give my air fryer and instant pot some more love, I must admit there’s an everyday appliance that I neglect.

I have a ridiculously expensive blender that I hardly ever use. I saved up gift cards to purchase it years ago because I guess I thought my kitchen SHOULD have a fancy blender.

Turns out, I just don’t use it much. Aside from making a batch of sweet dumpling squash soup each fall, and the occasional lemon margarita, it sadly collects dust.

But I have a feeling that YOUR blender may not be as neglected as mine. So many of you are fans of my lemon smoothie and carrot cake smoothie (thank you!).

So today, I’m bringing you a twist on that favorite, with added antioxidants! Bonus: who doesn’t love drinking something as BRIGHT PURPLE as a Muppet?

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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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So, here’s the thing. I am somebody that loves hosting get togethers. I don’t do it as often as I should, but when I do, I love it. But I am, by my own admission, not the chillest of hosts. I overthink everything about the gathering and the way the day will go to the point of absurdity.

Will the dishwasher hold all the dishes? When should I start the grill? Who will scoop the ice cream for affogato coffee? Will it make a mess? On and on and on.

I’ve found that the best way to quell the overthinking voices in my head is to serve food, drinks and desserts that are prepped almost entirely in advance. The kind that you make the day (or the week) before and just pull out at the last moment and serve.

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