Here’s a perfect Summertime dip. It’s light and airy and doesn’t have that heavy taste of French Onion Dip or Ranch dressing. You can use it for crackers, veggies, chips,  with shrimp or scallops, or as a condiment for sandwiches! For me, it was a great way to use up some basil. I’ve had an abundance this season! Next time, I think I’ll try using yogurt, rather than mayonnaise.

Basil Dip

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Ingredients

• 1 clove of garlic
• 1/4 tsp salt
• 1 cup fresh basil
• 1 cup light mayonnaise
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp fresh lemon juice
• 1/2 tsp lemon zest

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In a food processor, blend all of the ingredients until smooth. Cover and refrigerate for at least 30 minutes.

Source: ingredients, inc.

A S’more is a timeless Summer classic. A bite-sized treat made of marshmallow, milk chocolate, and graham cracker. What’s not to love? Wait! It can improved! Why not turn it into a cupcake?

I’ve had these cupcakes bookmarked for a long time now. I’ve just never had the right reason to make them, but when we had a family get together at camp this past weekend I knew S’mores, ahem S’mores Cupcakes, would be perfect!

These cupcakes turned into a family event from the get go. Alan enjoyed helping out by torching the topping and Caroline enjoyed watching Mommy pipe marshmallow and Daddy torching the cupcakes. These cupcakes went pretty fast. Even people who tend to not indulge in sweets ate one, or two, of these!

S’mores Cupcakes


Ingredients:

Graham cracker crust:

• 1½ cups graham cracker crumbs

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• ¼ cup sugar

• 5 1/3 tbsp. unsalted butter, melted

• 8 oz. bittersweet chocolate, finely chopped

Cake:

• 2 cups plus 2 tbsp. sugar

• 1¾ cups all-purpose flour

• ¾ cup plus 1 tbsp. cocoa powder

• 1½ tsp. baking powder

• 1½ tsp. baking soda

• 1 tsp. salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 tsp. vanilla extract

• 1 cup boiling water

Frosting:

• 8 large egg whites, at room temperature

• 2 cups sugar

• ½ tsp. cream of tartar

• 2 tsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners. (I found that using tinfoil liners worked better when it came time to torch. The paper burned a little.) In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed just to combine.  In a small bowl, combine the eggs, milk, vegetable oil, and vanilla extract and whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine. The batter will be thin.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar, and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate or graham cracker segments.

Store in an airtight container.

I found that I got 32 cupcakes out of this recipe.

Source: adapted from Annie’s Eats, originally attributed to Trophy Cupcakes.

Today is National Ice Cream Day! What better way to celebrate than whipping up a batch of homemade ice cream? I didn’t want to go to the store over the weekend so I decided to find a recipe for Mint Chocolate Chip ice cream. I found an interesting recipe and started going through my pantry. Peppermint extract, check. Wait, oops, I only have a little bit left. Semi-sweet chocolate morsels, nope, don’t have those either. I figured I’m a brave soul and it’s ice cream, how bad can it? I went for it.

It turns out, as is usually the case, my experimental ice cream was wonderful and some of the changes were for better. Using only 1/2 teaspoon of peppermint extract was plenty. This ice cream packs a minty punch and I don’t think I’d be able to tolerate anymore. I left out the green food coloring. I know it’s mint because I can smell it, I don’t need the ice cream to be green. The Andes baking chips are a subtle flavor change to the ice cream. You get a hint of the creme de menthe when you bite directly into one, but otherwise it’s just adds some chocolate and a little crunch to the ice cream. The chips are also smaller than the mini morsels so they are easier to eat in the ice cream. I also switched out the 2% for 1.5% milk. This had me a little worried because you need a good fat content for ice cream. This ice cream was light, fluffy, and creamy.

The moral of the story is go make ice cream. Find some ingredients that would taste well together and have at it. Home made ice cream is too easy to make nowadays so indulge yourself!

Mint Andes Chip Ice Cream

Ingredients

• 2 cups 1 1/2% milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 /2 teaspoon peppermint extract
• 1 cup Andes Creme De Menthe baking chips

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In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the Andes baking chips. Once the ice cream is frozen to your desired consistency spoon into a container and freeze for 2 hours before serving.

Source: Adapted from All Recipes

After all of the delicious, but heavy strawberry desserts I’ve been making, I decided to lighten things up a bit. This sorbet is perfect for a Summer evening sitting on the back deck. With ingredients like sugar, strawberries, lemons, and vodka what’s not to love?

Strawberry Lemon Sorbet

• 1 lemon, seed and roughly chopped (Rind and all!)
• 2 cups sugar
• 2 pounds strawberries, hulled
• Juice of 1-2 lemons (I used 2 and thought it was perfect)
• 2 teaspoons of vodka (optional)

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Place the chopped lemon and sugar in a food processor, pulse until combined. Transfer to a bowl.

Puree the strawberries in a food processor and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense, but should not overpower the strawberries. Add vodka to avoid the sorbet freezing into a solid. Pour the mixture into an ice cream machine and churn until frozen.

Makes 1 1/2 quarts

Source: The Way the Cookie Crumbles, adapted from London River Cafe Cook Book