Carolyn Malcoun's Blog (Page 4)
When it comes to ice cream, I’m what you might call a “goodie miner”—I dig out all of the chunks of yumminess and eat them first—so the more “stuff” in my ice cream, the better. Since I often feel that ice cream makers don’t add quite as many treats as I’d like, I’ve been known to take it upon myself to get the right ratio at home. I just buy some plain light ice cream, let it soften up for a few minutes, then stir in my own combination of nuts, fruit, chocolate or whatever suits my fancy that day. If this idea piques your fancy, here are some serving-size guidelines to follow, as well as a few of my favorite combinations to get you started.
Feeling inspired? Start with our homemade chocolate and...read full post »
I love summer. There’s just so much going on. Summer concerts in the park. Hikes and bike rides. Barbecues with friends. Trips to the ice cream stand.
What I don’t love, though, is the hit my bank account seems to take right about now. Rather than cutting back on summer fun, I put my grocery budget on a financial diet. All these recipes clock in at $3 or less per serving, so I can spend more money on those fun summer activities. Added bonus? Not a one takes more than 30 minutes to get on the table, so we can play outside to our hearts’ content.
Here's what's on my menu this week:
Don't Miss:...read full post »
While I always have a decent selection of craft beers and a few bottles of wine in my fridge for the times when friends drop by for an impromptu summertime shindig, I’ve decided to make this The Summer of Sangria.
Don't Miss: 5 Summer Party Wines for $10 or Less
I’ve never been much of a sangria fan. I’ve found most restaurant variations to be sickeningly sweet, so it wasn’t my first choice for summer drinking. What changed my mind? The killer sangria recipes the EatingWell Test Kitchen created for the July/August issue of the magazine. They skipped the sugar altogether and used zesty wines, flavorful liquors and tons of fresh fruit to make these sangria recipes a delight to all the senses. Worthy of a summer-long celebration of the original...read full post »
This morning my 2-year-old daughter, Lila, walked over to the kitchen island and yelled, “Nana!” while pointing to the last banana in the fruit bowl. My husband tried to tell her that the black-spotted banana was destined for the compost bucket, but it’s hard to reason with a toddler—so I peeled it and gave her a chunk. She thought it was a perfectly acceptable breakfast, mushy spots and all.
Many people (like my husband) don’t have time for overripe bananas. But here’s the real secret: those past-their-prime ’nanas are actually a true culinary treat.
Overripe bananas have an over-the-top essence that’s perfect for flavoring baked goods, pancakes, smoothies and more. When I don’t have time to turn them into something special right away, I peel them, pop them in a bag whole and freeze them for future cooking endeavors. Or I freeze slices on a...read full post »
I don’t know a soul who will pass up a slice of yummy ice cream pie. I have a friend who requests it for her birthday in August every year, but it was also the first dessert that disappeared at a dinner potluck I attended last year—in the dead of winter. They are just that good! The only thing about ice cream pie that isn’t so stellar is the fat and calorie counts in the pies you pick up at the grocery store or your local ice cream shop. But lucky for us, it’s super-easy to make a homemade ice cream pie—and when you make the EatingWell version, you’ll save about 150 calories and half the saturated fat per serving.
Follow these four easy steps for a perfect Strawberry-Lime Ice Cream Pie:
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