Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Healthier Coconut Cream Pie (and a Tropical Traditions Baking Supplies giveaway!)

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It’s “pie time” right? Otherwise known as “the holidays”. I know we typically think about pumpkin pie (er, squash pie) right now, but Tropical Traditions just sent me a fabulous big box of baking supplies and I decided that a Coconut Cream Pie was in order. And just you wait until you finish reading about this recipe because you’ll have a chance to win an even bigger box of baking supplies! I couldn’t be happier for you! This is one great baking supply box giveaway!!!

I received from Tropical Traditions:  Organic Coconut Flour, Organic Palm Shortening and a big bucket of Organic Shredded Coconut. See, told ya I just had to make a Coconut Cream Pie.

With my Organic Coconut Flour, I could have made a gluten free pie crust, which is so cool. I opted to use this Whole Wheat Pie Crust recipe instead, using the awesome Organic Palm Shortening. I’ve said it before and I’ll say it again..I LOVE TROPICAL TRADITIONS PALM SHORTENING. Among other things, it makes wonderful, delicious, healthy, flaky pie crusts!

So, to make a Coconut Cream Pie, you need a pie crust. Bake it and let it cool. 

For the filling, I used my Creamy Vanilla Pudding recipe and  threw in some shredded coconut.

Coconut Cream Pie FillingYum

2 1/2 cups milk
3 egg yolks (save your egg whites in a separate bowl for the meringue!) (yes, that’s “muh-rang”, not mar-in-goo”)
1/2 cup real maple syrup (grade B is best for you) or honey
4 T. arrowroot powder
1/4 teaspoon sea salt
1/2 cup shredded coconut
1 Tablespoon butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder, salt and shredded coconut. Cook over medium heat, stirring constantly with a whisk until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour this mixture into your baked and cooled pie crust.

You saved your egg whites, right? Whip ’em up good with beaters.

You can stop whipping when they look like this:

Add about one Tablespoon of real maple syrup to the beaten egg whites, beat them just a little bit more, then spread the meringue onto the pie. Sprinkle a little bit more shredded coconut over the meringue.

Put the pie into a 350° oven for about 10 minutes or until the tips of the meringue are slightly browned. Watch it carefully so that it doesn’t over-brown!

Tropical Traditions is going to supply one of you with everything you  need to make a Coconut Cream Pie and then some!! Okay, you’ll have to get your own milk and a few other goodies, but here’s what you could win in this Tropical Traditions Baking Package:

Organic Coconut Flour(2.2 pounds), Organic Palm Shortening (one gallon), Organic Shredded Coconut (one gallon), Organic Gold Label Virgin Coconut Oil (one quart), Organic Coconut Cream Concentrate (one quart)

Is that not the most exciting baking prize? You can make so many tasty holiday treats with this package! This gift works for those of you with gluten free needs, and those without! Leave a comment on this post for a chance to win. I’ll draw a random winner on Saturday!

Here are links to some of Tropical Traditions free and awesome recipes:

Also, you can subscribe to learn about Tropical Traditions sales and specials…a great way to learn about discounts and free shipping!!

This giveaway is now closed…thanks!

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Healthy Caramel Frosting – with Homemade Sucanat Powdered Sugar

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healthy_celebrations_med

Click here to see all of the recipes in the
Healthy Celebrations section of Heavenly Homemakers!

This Caramel Frosting recipe is very exciting because you can make it with your very own homemade powdered sugar!!! If you don’t have sucanat or you don’t feel like making powdered sugar, DO NOT substitute regular pre-made powdered sugar. This recipe won’t taste very caramelly if you use the white stuff. (I made up that word. It is pronounced:  care-uh-mellleeeeee. I like it.)  If you do need to make a substitution, use regular ol’ brown sugar.

You do need to know that this recipe takes several minutes to make. It isn’t hard to make, you just have to beat it (and beat it and beat it…) for several minutes to turn it into frosting. I had my kids take turns holding the beaters while I made the donuts to go with the frosting. They were making frosting…they did not mind holding the beaters.

Oh look, only four ingredients!!!

Caramel FrostingYum

2 cups homemade sucanat powdered sugar
1/2 cup butter
1/2 cup cream
1/2 teaspoon vanilla

Place sucanat powdered sugar, butter and cream in a pan on the stove. Cook until butter is melted. Bring mixture to a boil and boil for one minute, stirring allthewhile (I made up that word too. It is pronounced ahll-thuh-wyle. It means – keep stirring for the whole minute and whatever you do, don’t stop). Remove this from the heat and pour it into a mixing bowl. Beat mixture with electric beaters for 15 minutes or until it thickens and becomes spreading consistency. Add vanilla and beat for a little bit longer, because you just love beating your frosting and you know it.

Here is the mixture as it is beginning to boil…

Now, we have poured it into our favorite stainless steel bowl and we are beginning to beat it…

Hello there. We are still beating our mixture. 
It has been only a few minutes but already it is getting thicker…

Wow, will you look at that? It’s been about eight minutes and not only is the frosting getting thicker, it is turning a nice shade of…what shade of brown would you call that? Caramelly?

Eleven minutes and counting. Thicker and thicker it becomes allthewhile we have been beating it. We have switched beater holders a few times. Life is getting more and more exciting as we see that this really might become frosting after all…

Almost done. I think we’ve been beating for longer than fifteen minutes. What is that about?

Okay, we are going to pronounce that the Caramel Frosting is now finished. It’s not as thick as we may have expected, but we can certainly spread it on our donuts. (Or on a cake if that’s what we were making this for.)

Sure enough, we were able to spread this Caramel Frosting on our donuts.

The moral of the story is this:  Just when you think you can’t possibly keep beating your frosting, stick those beaters back in the bowl and KEEP BEATING. Hey, if you’re alone in your kitchen, it’ll be good prayer time. Who says you can’t pray over your bowl and beaters? 

The other moral of the story is this:  Good things come to those who beat. For a long time. When you eat this frosting on a cake or on donuts or on cookies…you will recognize that the beating was all worth it.

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Buttermilk Whole Wheat Chocolate Cake

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Say, would you like a little chocolate cake with that chocolate fudge frosting? :)

This recipe is great because you can soak the flour to break down the phytates if you want. Or if you don’t, that’s okay too. 

Buttermilk Whole Wheat Chocolate CakeYum

2 cups whole wheat flour
1 1/3 cups sucanat
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs
1/3 cup melted coconut oil or melted butter
1 1/3 cups buttermilk
Chocolate Fudge Frosting

If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients (everything but the frosting, that is) and bake as directed.

Otherwise…

Mix dry ingredients together in a large mixing bowl. Add eggs, oil or butter and buttermilk. Mix with beaters until batter is smooth and well mixed.

Work very hard to avoid grabbing a spoon and eating the entire batter directly out of the bowl before it has been baked. 

Butter two round cake pans or one 9×13 inch cake pan.

Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes. OR, leave the cakes in the oven until a toothpick poked in the middle comes out clean. Every oven is different, right?

Allow the cakes to cool completely before removing them from the pans. I used a butter knife to loosen the edges from the sides of the pan. Place the cakes on plates.

Did I forget to mention that you would need some of this Chocolate Fudge Frosting? Oh yes, you DO need a batch of this Chocolate Fudge Frosting. Plop a nice amount of frosting on one cake and spread it around well.

Like this…

Carefully place the other layer of cake on top of the frosted layer.

Oh look…it’s a chocolate fudge sandwich!!

Plop another nice amount of frosting on top of the second layer. Carefully spread the frosting over the top and sides. This step is not very easy for me and I’m usually messy and have to lick my fingers. Bummer.

All done.

Ah, a slice of chocolate heaven…

I will work (sometime within the coming months) to come up with a white cake and white frosting. However, when you’re using whole wheat flour and sucanat, the results are not going to be white. Anyone up for a Tan Cake?  Mmm, sounds good to me!

Get ready to share YOUR recipes Friday!!! Can’t wait to see what you’re going to share!!!

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Chocolate Fudge Frosting – the Healthier Way!

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I won’t take up space talking about the loveliness of this recipe because well…it’s CHOCOLATE FUDGE FROSTING. Even if I thought of some cute words to write, you would likely be saying, “Yada, yada…show us the recipe!!!!!!!!!!!!!!!!!” And so…without further ado or ANY ado…here is the fudge frosting recipe made with homemade powdered sugar from sucanat I’ve been promising you…

Chocolate Fudge FrostingYum

1/2 cup butter
1/3 cup water
1/2 teaspoon vanilla extract
1/3 cup cocoa powder
4 (+) cups of powdered sugar (I suggest either making your own powdered sugar from sucanat, or using an unbleached powdered sugar)

Melt butter in a saucepan. Add water to the butter and bring it to a boil. Pour the boiling butter/water into a bowl with the cocoa and powdered sugar. Add vanilla and mix with beaters until thoroughly combined. Add a little more powdered sugar if the frosting is too runny, but keep in mind that it does thicken up just a little bit as it cools.

This recipe makes enough frosting for a two-layer cake or for a big sheet cake or for a nice thick layer of frosting on brownies or a 9×13 inch cake. Actually, it’s almost too much frosting for the brownies and 9×13 inch cake, so save some of it in your fridge and put the leftovers on homemade donuts another time. :)

Here’s our Buttermilk Chocolate Cake recipe! :)

 

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Make Your Own Powdered Sugar with Sucanat

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Yum

This little cooking tidbit makes me very excited! I believe I had heard this tip before, but until Theresa reminded me in a recent post comment, I had forgotten to try it.

Did you know that you can make your own unprocessed powdered sugar from sucanat?  Uh-huh, it’s true!!!

I have been using an organic, unbleached powdered sugar as a slightly healthier alternative to regular powdered sugar. At least it is organic and at least it has not been bleached. But still…there are not many nutrients left in this type.

But if you make your own powdered sugar from sucanat, you’ve got a much healthier powdered sugar. And would you like me to tell you how EASY it is to make powdered sugar?? Here, let me show you…

You need two things:  A Blender and Sucanat 

Put no more than two cups of sucanat in your blender at one time. I poured in four cups the first time I tried and it took forever to get it all “powdered”. Two cups at a time actually saves time, even if you need more than two cups of powdered sugar for a recipe.

Put the lid on your blender (always a good idea, right?). Blend up the sucanat for just a few seconds until it turns powdery.

Check out what happens when you take the lid off the blender. They don’t call it powdered sugar for nothin’…

And there you have it…homemade powdered sugar from sucanat.

I have only used this powdered sugar to make a chocolate fudge frosting (and yes, I’ll be sharing the recipe). I would imagine it will work for other recipes, but I’m pretty sure the frosting won’t ever be the color white. :)  Wowza, I can not wait to experiment with more recipes using homemade powdered sugar. Look out everyone!

(Actually, the recipes may be few and far between. My family really doesn’t need to be eating that much sugar, even if it is healthier!)

So, what do ya think? What can we make with our homemade powdered sugar??? 
—————————————–

Find many of your Sucanat questions answered here!

Recipes we’ve created so far to use with your Sucanat Powdered Sugar…

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What to Do With Butternut Squash

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Yum

I did not grow up eating butternut squash (or any kind of squash for that matter). I hadn’t a clue what to do with one until a few years ago. They are, in fact, quite yummy. But here’s the most exciting thing about a butternut squash:

You can use a butternut squash to make a pumpkin pie. Or pumpkin bars. Or pumpkin pie pecan squares. Or just about any pumpkin treat.

It tastes exactly the same in a recipe and no one can tell a difference. 

Just for the record, I’m not trying to be deceitful by switching out the ingredients…just trying to use up what I have and I think it’s cool that these ingredients are interchangeable! I will say that using squash to make a “pumpkin pie” sounds a little silly because a squash is not a pumpkin…but calling it a squash pie just doesn’t even sound good. And so I will continue to use squash to make pumpkin pies and I will continue to call it a pumpkin pie and everyone will continue to eat it because it is so good.

But first, let’s talk about how to prepare a butternut squash. There are other ways to make pureed squash, but here’s the easiest way I’ve found:

First, cut your gourd in half. Or close to half.  Mine usually end up being quite lop sided. 

Use a wooden or a heavy duty metal spoon to scrape out the seeds and stringy stuff.

Place your squash face up in a baking dish and bake, uncovered for at least an hour at 350° or until your house smells squashy and you can poke a fork into your squash very easily. See, look at the fork pokes:

Use a spoon to scoop out all the soft, cooked squash. You can eat it just like it is…you can sprinkle sucanat on it, you can butter it, you can salt it. It’s very tasty eaten in these ways.

Or…you can puree it. Place all the scooped out cooked squash into a food processor or blender.

Process for just a few seconds until smooth.

Look, pureed squash:

Now you can feed it to your baby, feed it to your grown ups…or you can make these Sweet Potato Streusel Muffins. Yep, not only can you make a Pumpkin Pie and other pumpkin treats with squash, you can make Sweet Potato Muffins. Is this getting confusing yet?

Just last week I made a delicious “Pumpkin Pie” with butternut squash. My father-in-law was still here at the time and he declared it the best pumpkin pie he’d ever had. In fact, he declared it the first pumpkin pie he’d ever LIKED. {grin}

Are you squash eaters at your house? How do you like your squash? Ever used squash to make something that calls for pumpkin or sweet potatoes?

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Healthy(er) Rice Crispy Treats

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This is one of my favorite new recipes, so I chose to show you this one first in the Heavenly Homemakers Parade of Recipes and Cooking Tips!

I rarely buy cereal because it is expensive and no matter what kind you buy, it is generally not very good for you. However, occasionally I’ll buy a Mom’s Best or a Kashi variety. We all have “those mornings” when we just want to grab out a box (or two) of cereal and call it breakfast.

A couple of weeks ago, I was looking around on Amazon for organic cereal choices and was excited to find Erewhon Crispy Brown Rice Cereal for a very reasonable price and with ingredients I didn’t feel too bad about. I used my Swagbucks and ordered some.

Because this cereal is made with brown rice, it’s a little bit different from your “normal” Rice Krispie cereal, but since cereal is a special treat around here, we all like it just fine. Well, then…I got to thinking that it sure would be fun to make some sort of “rice crispy treat”. I miss Rice Krispie treats. They’re so easy and yummy.

While this recipe doesn’t taste entirely like a real Rice Krispie Treat, it does have the feel and crunch of one – plus they taste really, really good!! I still haven’t tried making homemade marshmallows, so I skipped that idea altogether and just used honey to sweeten and make the cereal “stick together”. All of us have declared this recipe to be quite tasty…and I, the mom, have declared it to be one of the easiest recipes ever. It takes about five minutes to throw these together!

 

 

Stay tuned to see what’s coming up next in our Parade of Healthy Recipes and Cooking Tips!!

 

Healthy(er) Rice Crispy Treats
 
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Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 1 cup peanut butter (creamy or crunchy)
  • ½ cup honey
  • ½ teaspoon vanilla extract
  • 3 cups Crispy Rice Cereal
Instructions
  1. In a saucepan, melt and stir the peanut butter and honey together. Remove from heat and add vanilla. Stir in Crispy Rice Cereal. Spread in a 9x9 inch pan and allow to cool.
  2. For fun, you could add 1/4 cup of mini chocolate chips as you're stirring in the cereal. We LOVE these soy free mini chocolate chips from Enjoy Life!
  3. I love that this recipe is gluten free, easy, fast, healthier and crunchy! This is SUCH a simple snack to throw together. I think I'll try to make some with Sunbutter for Malachi - I don't know why it wouldn't work!

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Healthy Fruit Crisp

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I think that making a fruit crisp is one of the easiest desserts to make. But that may be because of a little short-cut I like to take.  Hey, I’m all for making special treats and doing it the lazy easy way.

Here’s my trick:  You know how a fruit crisp has a “crumb topping”? All the recipes I’ve seen say to “add all the dry ingredients together” then “cut in the butter until the mixture resembles course crumbs”. I am REALLY not a fan of “cutting in the butter” in any recipe. It takes extra effort and makes an extra mess and now that I am all grown up and not in Home-Ec class anymore, I have become a butter cutter inner rebel. I believe we should all take a stand against things we feel strongly about. And so, I hereby stand firm on my belief and I refuse to cut in butter.

I hope you can still respect me after that confession. If you still choose to cut in your butter, we can still be friends.

As a replacement (aka lazy) option to cutting the butter into the dry ingredients in a fruit crisp, I have chosen to simply MELT the butter and stir it into the oat and flour mixture. I KNOW. And check it out…I have still made crumbs:

I love this fruit crisp recipe because you can use any fruit you want. This time, I made peach fruit crisp because it just so happens that I got to go pick some lovely peaches at my friend Kim’s house. Depending on the kind of fruit you use, you may want to add more sucanat (sugar), but I’ll leave that up to you!

Healthy Fruit CrispYum

5 cups sliced fruit (apples, peaches, pears, cherries, blueberries or a combination of all)
2 Tablespoons sucanat or brown sugar

Stir the fruit together with the sucanat and place in a small baking dish (8×8 inch).

Make your Crumb Topping…

1/2 cup rolled oats
1/3 cup sucanat or brown sugar
1/4 cup whole wheat flour
1/4 teaspoon cinnamon (optional)
1/4 cup butter (MELTED, for Pete’s sake)
1/4 cup chopped nuts or coconut flakes (also optional)

Mix together oats, sucanat, flour and cinnamon. Stir in melted butter and joy upon joy, it creates crumbs with little to no effort. Add nuts or coconut flakes.

Sprinkle crumb topping over fruit. Bake in a 375° for 30-35 minutes or until fruit is tender and topping is golden brown.

Easy_Fruit_Crisp

If you’ve made and canned Apple Pie Filling, just dump it into your baking dish, sprinkle on your crumb topping and bake. SO easy!

I just have to know…are you a butter cutter inner, or a butter cutter inner rebel like me? Never thought about it before? Yeah, I figured I was the weird one with butter cutter inner issues.

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Homemade Pistachio Pudding

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Well, I’m not sure when I last ate a bowl of pistachio pudding (before today). It’s been a decade probably since I last had some, but I guarantee you that the only pistachio pudding I’ve ever had (before today) came out of a little box, was instant and sported the brand name that starts with a “j” and rhymes with wello.

A few weeks ago I got a great box from Braga Organic Farms full of organic nuts, nut butter and trail mix. I’ve been saving their pistachios JUST to make this pudding! I’ve never made pistachio pudding before and while it wasn’t hard to make…it also wasn’t a “throw it in the pan, mix it up and you’re done” kind of recipe.

Oh. My. But it was so worth the little extra effort it took to make. The taste of Homemade Pistachio Pudding is NOT even comparable to the powdery mix of um….bello pudding.

I found a recipe on Cooks.com, but then adapted it to make it a little easier and a little healthier. I’m having this for breakfast tomorrow, oh yes I am.

Homemade Pistachio PuddingYum

1/3 cup pistachios
2 Tablespoons real grade b maple syrup
2 cups milk
1/3 cup real grade b maple syrup
2 Tablespoons corn starch or arrowroot powder
dash of sea salt
2 egg yolks
1/2 cup pistachios (crushed)
1 Tablespoon butter
1/2 teaspoon vanilla extract

Get the family busy shelling pistachios… :)

Objects in picture are smaller than they appear.
WOW do those look like giant pistachios, or is it just me?

Just to make life easier, get your two egg yolks beat up in a bowl. Set the bowl by the stove ready and waiting for later. This is going to come in very handy in a few minutes.

Make a “pistachio paste” by running the 1/3 cup of pistachios through a food processor for a minute or two until they are like crumbs. No wait, not until they are like crumbs. Until they are crumbs.

 

Mix the pistachio crumbs with 2 Tablespoons of real grade b maple syrup to make a paste.

 You will want to dip your finger in the bowl of pistachio paste – but don’t! Hold yourself back. This yummy concoction is for the pudding. Be strong.

Use a whisk to stir your “pistachio paste” into the milk (in a saucepan). Heat the milk mixture on medium heat, stirring with a whisk for about a minute.

 

 

 

 

Stir in 1/3 cup real grade b maple syrup, 2 Tablespoons corn starch or arrowroot powder and a dash of sea salt. Continue to stir over medium heat until the mixture thickens.

Once the mixture is thick and bubbly, remove it from the heat. Spoon out 4 Tablespoons of the milk mixture into the waiting bowl of egg yolks (told ya it would be handy to have that done ahead of time).

Stir it around and mix it up well (this keeps the eggs from getting funky in the big pan of hot pudding).

 

Pour the egg mixture into the pan with the rest of the pudding mixture and stir over medium heat for one minute.

 

Remove the pudding from the heat and stir in 1/2 cup crushed pistachios, 1 Tablespoon butter and 1/2 teaspoon vanilla extract.

Pour into serving bowls (6 servings).

Eat the pudding while it’s warm if you just can’t wait (like somebody I know). Or put the pudding in the fridge to chill for a couple of hours.

 

Sure, it’s kind of a funky color, but what do you expect when you mix brown maple syrup with yellow egg yolks and green pistachios? The taste is fantastic…I will be needing to order more pistachios soon!

I’m very excited to share that we’ve recently teamed up with Braga Organic Farms to work out a nice discount for you, the (lovely, talented, delightful, sweet…) Heavenly Homemaker Readers. If you place an order and use the code home, you’ll receive 10% off. We’ve loved working with Braga Organic Farms and think it’s super cool that they are a family-owned farm/business located in Madera, California…right outside the town where Matt grew up! No wonder their nuts taste so good!

And no, I didn’t just mean to say that my husband is a nut. Although he did choose to marry me…

 

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Homemade Ice Cream Sandwiches

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When I mentioned that I was making homemade ice cream sandwiches for the YC ladies soccer team, several of you said, “You ARE going to share your recipe aren’t you?!”

Uh yeah. Who am I to hold back on a recipe that includes cookies and ice cream? That would just be mean. Although this isn’t really a recipe exactly.  I just put ice cream between two cookies and called it a sandwich. I didn’t even make the homemade ice cream this time. I needed to make 40 of these and I was making homemade ice cream for the team another day…so this time it was Breyers to the rescue!

First off, I baked TWO double batches of these chocolate chip cookies. I used a Pampered Chef medium sized scoop so that my cookies would mostly, sort of turn out uniform in size. You must make sure your cookies are completely cooled for obvious ice cream sliding avoidance purposes. In fact, I made mine ahead and froze them. Then they were nice and cold and ready for ice cream.

Here’s the Homemade Ice Cream Sandwich math:

~A double batch of chocolate chip cookies made about 40 big cookies, which was enough for 20 ice cream sandwiches. Therefore I needed TWO double batches of chocolate chip cookies to make 40 ice cream sandwiches. I suppose that would be a quadruple batch, wouldn’t it?
~One container of Breyers Ice Cream was enough for thirty ice cream sandwiches.

I let the ice cream soften just a bit on my counter top. By “just a bit” I mean I have  no idea exactly how long I left it there. I brought it home from the store and put a few other groceries away and helped one of the kids on a math problem then got out supplies to make the sandwiches then started some meat cooking on the stove then washed my hands and finally started putting the sandwiches together. Yeah, about that long. The ice cream was then nice and soft for scooping, but not yet running all over my counter and down into my silverware drawer.

Once your ice cream is soft – but not too soft, good luck with that – pick two cookies that look pretty similar in size.

ice_cream_sandwich_1

Yum

Place a scoop of ice cream onto one of the cookies. If you get some on your fingers you are not allowed to lick it off. You are making these to share with other people right? Work hard to avoid the temptation to lick your ice creamy fingers. It will not be easy. But you can do it. If I can do it, you can do it. Believe me. Because it was lunch time and I hadn’t eaten yet.

ice_cream_sandwich_2

Place the second cookie on top of the ice cream which is on top of the first cookie. Squish it down just a little bit. But not too much. If you squish too much the ice cream will ooze all out of the sides of the sandwich and wow will you have a mess. So don’t blame me if you squish too hard. I warned you to do slight squishing.

ice_cream_sandwich_3

Hold up the pretty ice cream sandwich and show all family members and friends who are around and wish to see it. And then tell them that sorry, they can’t eat it yet.

ice_cream_sandwich_4

Place each ice cream sandwich in a little fold top sandwich bag. Who knew those were really for ice cream sandwiches and not just ham and turkey?

ice_cream_sandwich_6

Place all the wrapped sandwiches on a pan in the freezer for at least two hours or for however long you need to keep them there. Or for however long you can keep them there as these are rather tasty and people will want to take them out of the freezer and eat them.

ice_cream_sandwich_7

When you are eating your very own ice cream sandwich, you are then allowed to do all the squishing of the ice cream you would like to do. You are also then allowed to lick your fingers…and the ice cream that may or may not be running all the way down your arm toward your elbow.

Go ahead, see if you can lick your elbow.

You tried it just now didn’t you?

For the record, I am not quite able to reach my elbow to lick it. I will need to catch the running ice cream before it reaches my elbow. You?

No, not my elbow…yours. You may NOT lick my elbow.

Lick your own elbow…if you can.

Can you?

Yeah, explain this one to your family.

“Mama, why are you sitting at the computer trying to lick your elbow?”

“Just getting ready to make Ice Cream Sandwiches, Dear.”

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