Fresh Watermelon Snow Cone Shots!


Watermelon is the essential flavor of summer. Cool, refreshing and sweet, these little shots are a fun summer surprise! ~Amy

Fresh Watermelon Snow Cone Shots!

Seedless watermelon, cut into medium to small sized pieces, place in large ziploc, and freeze until frozen.

Shot glasses

Variations:
Serve with fresh lime wedges
Super fine sugar rimmed shot glasses
Sprinkle with Tajin Chile Spice
Mint

Use frozen cubes of watermelon in place of ice, and shave according to manufacturers instructions. Quickly fill shot glasses with shaved watermelon and garnish with mint.
Serve immediately.

Recipe by Amy Richardson

Passionfruit, Orange, and Guava Ice Cream!


We’re having a heat wave, a tropical heat wave! Cool down with this traditional taste from the islands! ~Amy

Passionfruit, Orange, and Guava Ice Cream!

2 cups half and half
3/4 cup guava, juice
3/4 cup passionfruit, juice
1/2 cup fresh orange juice
1/3 cup sugar
3/4 tsp vanilla
1/2 a fresh lime, juiced

1 cup fresh pineapple pieces

A few drops coloring if desired, red and yellow

In a blender, place Guava, passionfruit, and orange juice. Add sugar, vanilla, lime juice, and pineapple. Blend on high, until well mixed. Pour into ice cream container, whisk in half and half an freeze according to manufacture’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Cowboy Cookies!


Are you cowboy enough for these cookies?! Bigger than sky country and chock full of chocolate, these cookies will satisfy buckaroos of all ages! ~Amy

Cowboy Cookies!

14 tbsp butter, at room temperature
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tbsp vanilla

1 tsp coarse salt
1/2 tsp baking soda
2 1/4 cups flour

1 cup semi sweet chocolate chips
3/4 cup milk chocolate discs, Guitard or Callebaut
1/2-3/4 cup white chocolate discs, Guitard, or Callebaut

Heat oven to 350

Line 2 baking sheets with parchment.

Beat butter and sugar together for 3-5 minutes. Add eggs one at a time, and best until light and fluffy. Add vanilla and salt and beat on high.
Add soda and flour slowly, and mix on low until just mixed.
Add chocolate, and either mix in, or stir in by hand.

Using a 4oz scoop, place about 2 inches apart and bake 12-15 minutes.

Recipe by Amy and Madeline Richardson

Tangerine White Chocolate Macarons


These delicious white chocolate tangerine macarons instantly became a favorite after premiering as a take home wedding gift! So pretty, and so popular! ~Amy & Madeline

Tangerine White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

6-7 drops blush food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Tangerine White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
Zest of 2 tangerines

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and orange zest and whip to desired consistency.

Recipe by Amy and Madeline Richardson

Strawberry White Chocolate Macarons


Strawberries are in full season in my back yard. Perfect for jam, pies or just for eating. My gamache uses a little freezer jam to give it that garden fresh taste! ~Amy

Strawberry White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring

3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Strawberry White Chocolate Ganache

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/4 cup strawberry freezer jam, or preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency. Beat in strawberry jam until light and fluffy.

Recipe by Amy and Madeline Richardson

Strawberry Passionfruit Breakfast Parfait Pops!


Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Seaside Salt Water Taffy Rice Krispie Treats


Back in 2011, I was given a challenge to create a new flavored Rice Krispie Treat, using vacation destinations. So in honor of National Taffy Day, I hope you enjoy a seaside twist on this classic cereal snack! ~Amy

Seaside Salt Water Taffy Rice Krispie Treats

5 tbsp butter
5 1/2 cups Rice Krispie Cereal
1 10oz package marshmallows
3 cups miniature marshmallows
12-15 pieces of salt water taffy, suggested flavors, Cotton Candy, Orange Vanilla, Strawberry, etc…
Powdered sugar for dusting

Dust a small baking sheet with powdered sugar. Slightly warm taffy with hands. Roll into long strips and cut into about ten small pieces per taffy. Place cut taffy onto baking sheet, dusting to lightly coat.

In a large saucepan, over low heat, melt butter, add marshmallows and stir until almost smooth. Remove from heat and fold in cereal. When evenly coated, fold in miniature marshmallows. Stir in taffy pieces, and place mixture into buttered 8×8 baking pan. Pressing lightly to compress. Cool to set. Cover until ready to serve. Slice into even sections. Keep covered until ready to serve.

Makes 10 pieces

Recipe by Amy Richardson