Coffee Can Ice Cream

My boy's and I created a summer " to do " list this year and one of the things on our list is to make coffe can ice cream. I thought this would be fun since neither of them have ever done it and who doesn't love ice cream on a hot summer day! It would also make for a super fun activity for kids at a birthday party or BBQ. Here is the recipe we are using from Kaboose , but you can also find some really yummy recipes here.

What you'll need:1 pint of half and half
1/3 cup granulated sugar
4 tablespoons of your favorite instant pudding mix (chocolate was used here)
10 cups ice
1 1/2 cup rock salt (kosher salt or sea salt can be used too)
3-pound coffee can, emptied and rinsed
1-pound coffee can, emptied and rinsed
Duct tape


How to make it:In a medium bowl, combine half and half, sugar, and pudding mix with a whisk until thoroughly mixed.
Place 1-pound coffee can inside the 3-pound coffee can and pour ice cream mixture into smaller can. Cover the smaller can with it’s corresponding lid and seal with duct tape.
Surround the smaller can with ice and salt by layering 5 cups of ice with 3/4 cup of salt.
Use duct tape to seal the 3-pound can with its corresponding lid and start rolling. Have the kids face each other and roll the can back and forth on its side for 10 minutes.
After 10 minutes, open the cans and check the ice cream. Remove the smaller can and check the ice cream. The mixture on the sides of the smaller can will set up faster than the center. Use a rubber spatula to quickly scrape down the sides and give the ice cream one stir.
Next, reseal the lid on the smaller can with duct tape, and set it aside. Quickly dump the melted ice water from the large can, and place the smaller can into the larger can again.
Now you need to surround the smaller can with remaining ice and salt by repeating step 3. Once that is done, put the lid on the larger can and seal with duct tape again.
Ask the kids to roll the large can for 10 minutes more.
Once they're done, open the cans again and serve the ice cream to your little helpers!
Tips:>>Use your favorite flavor of pudding to change the ice cream flavor.

>>After the first 10 minutes of kicking around the can, mix in some nuts or chocolate chips to enhance the flavor of your ice cream.

>>If the children get tired of kicking that can around after only 10 minutes, take this shortcut: Stir the mixture and set it in the freezer for about an hour to allow the rest of it to harden.

Must See Preppy Crab Party on Birthday Girl

Hi! It's Tracy, your random inconsistent blogger :) A sleep deprived mother, a
newborn, a terrible two-er, and a busy 5 year old is just not conducive to frequent if ever blogging! I just had to share this SUPER adorable party from Party Box Design that was featured today on Birthday Girl. The cupcake push-up pops are beyond cute. I sooo love them!! Be sure and check out the whole party here.

Margarita Cupcakes

Happy Cinco de Mayo!!!! Since I am unable to have a true margarita this Cinco de Mayo ( I'm breastfeeding a newborn ;) and a virgin margarita just isn't the same! ), I went searching for a couple margarita inspired desserts. These Margarita cupcakes from The Bliss Blog sound delicious!

Margarita Cupcakes

Ingredients:
2 c. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
1 Tbsp vanilla extract
1 c. margarita mix (or any basic sweet and sour mixer)
5 egg whites, at room temperature

4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
pinch salt
2 c. powdered sugar

Directions:
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
-In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
-Beat in the vanilla extract, then margarita mix.
-Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
-In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
-Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
-Divide the batter between the cupcake molds.
-Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
-Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
-Slowly add in salt and sugar mixing until combined thoroughly.
-Place bowl in fridge until cupcakes are cooled and ready to frost.
-Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.

Makes about 24 cupcakes

Hello cheesecake, meet my friend margarita! These Margarita Cheesecake Bars from Woman's Day sound equally delightful!

Recipe Ingredients
1 box (18.25 oz) lemon cake mix, prepared as box directs
1⁄3 cup fresh lime juice (grate lime peel first)
1 pkt (21⁄2 tsp) unflavored gelatin
3 bricks (8 oz each) cream cheese, softened
1⁄2 cup sugar
1 Tbsp freshly grated lime peel
Garnish: 1 lime
Recipe Preparation
1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
3.Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from heat.
4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
5. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts).

To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel.

Planning Tip: Can be made through Step 4 up to 1 day ahead. Garnish just before serving.

Camping Inspired Party

Can I just tell you how much I love this camping inspired birthday party that was featured on Hostess With the Mostess Monday?!! Such a great theme, and it lends it's self to sooo many possibilities! Check out the rest of this fabulous party here.

{ Baby Shower Monday } Sneak Peak from my Baby Shower

Yesterday was my Baby Shower and I haven't had a chance to sort through all of the pictures yet. But, I thought I would share a little sneak peek with you. It was soft, pink, and SO girly.... it was perfect!!! Hope to post more pics soon.

Homemade Marshmallows

I think these homemade pink marshmallows from No Fuss Fabulous would make and adorable Valentine's Day treat for your Valentine. I have not made them myself, but my friend Kerrissa made them for a school party last year and they were DELICIOUS! The pale pink is a perfect shade also, don't you think??


Image { No Fuss Fabulous }

Here is a reipe for these yummy bites from Martha Stewart
Makes about 40

2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar, for dusting
Directions
1.Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
2.Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
3.Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees.(firm-ball stage). Immediately remove pan from heat.
4.With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
5.Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.
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Read more at Marthastewart.com: Homemade Marshmallows - Martha Stewart Recipes

Vintage Valentine Wedding

This Vintage Valentine Wedding shoot I came across on The Sweetest Occasion, was
designed and styled by Bethany of b * spoke. It is full of sweet inspiration. I love
the crocheted heart place cards and the always perfect chalkboard signs. You can
view the entire shoot here.