Bubble Gum Ice Cream

Some foods scream “childhood” like Bubble Gum Ice Cream. While, I admit I wouldn’t eat this every day, I think my kids would… and I definitely couldn’t help scooping a spoonful into my mouth as I served it to my children. I’m also certain that many people reading this post have memories of bubblegum ice. I grew up in a relatively small northern Californian town and it was a treat to get ice cream at Thrifty’s since we could get 3 scoops for the price of one at Baskin Robbins. Every once in a while, during the summer, my mom would take my brother and me to a “mom & pop” owned ice cream shop specifically to get a scoop of blue bubble gum ice cream. (Baskin Robbins’ Bubblegum Ice Cream was pink and full of tiny pink bubblegum squares.) How many of you used to get an extra cup to spit the gumballs into, saving them to chew for after the ice cream was finished? I did.

I’m not certain how the ice cream shop flavored their ice cream. However, I do know that if they melted bubble gum pieces into the base, that they also ended up with a pan covered with sticky gum residue that’s impossible to remove. The first recipe I tried suggested this technique and the blogger failed to mention, until I inquired, that she basically ruined her pot in the process – so there will be no melting bubble gum pot ruining in my house ever again! Luckily, Duncan Hines is currently selling packets of frosting flavoring & one of them is Bubble Gum* Flavor. I found them at Target for 99 cents each. Otherwise, bubble gum flavoring can easily be searched and purchased via the internet. *fyi: The Duncan Hines flavoring has a PINK tint.

The pink & blue colors also make me think summer BABY SHOWER…

Basically the recipe is a vanilla ice cream base without the vanilla. Method #1 is adapted from The Perfect Scoop by David Lebovitzand and Method #2 is adapted from the Ben & Jerry’s Ice Cream Book .  Both methods turned out very similar – the Ben & Jerry’s is quicker, since it doesn’t require heating the base and pre-chilling.


Bubble Gum Ice Cream


  • 2 cups heavy cream, (divided for Method #1)
  • 3/4 cup sugar
  • 1 cups whole milk (or half and half = more creamy)
  • Bubblegum flavoring (amount depends on the concentration of the flavoring or 1 packet Duncan Hines Frosting Flavor packet)
  • pinch of salt
  • food coloring, optional
  • Approximately 1 cup of colorful bubblegum balls (divided)… amount is really up to you.


Method #1 – Pour 1 cup of cream, sugar and salt in a medium saucepan heating over medium-high heat, stirring occasionally, until the sugar is dissolved.  Remove the mixture from the heat. Stir in the remaining 1 cup of cream, milk, the bubblegum flavor, and optional food color. Cover and refrigerate until the mixture is well chilled. (Once chilled proceed to freezing directions below.)


Method #2 – Pour the cream into a bowl whisking in the salt and sugar in small amounts until completely blended. Add the flavor and continue whisk for 1-2 minutes. Whisk in the milk. – Proceed to freezing directions below.

Freezing Directions: Freeze in an ice cream maker according to the manufacturer’s instructions until the ice cream stiffens but still churns – likely a couple minutes before the ice cream is done. Add 1/2 cup of the gumballs into the machine and allow mix until the ice cream stiffens and no longer churns (moves around). Remove the ice cream from the maker and carefully fold in the bubble gum balls at the end to mix evenly, just until the coloring on the outside begins to leave streaks in the ice cream.

For soft serve style, serve immediately. If you prefer to scoop the ice cream, place in freezer until hardened.




Posted in Frozen Treats, Holidays & Seasonal >>, Ice Cream, Gelato, Sorbet & Sherberts, Kid Favorites, Summer (June/July/August), The Recipe Box | Tagged , , | Leave a comment

Jello Shot Orange Slices

Are you familiar with Pinterest? It’s an on-line/virtual bulletin board – in other words, when you come across a really cool idea on-line, rather than bookmarking the site – if it has a photo, you can “pin” the site to a virtual bulletin board that you have created. You can also look at, with the option to follow, other people’s ideas that they have pinned – for example, my Baking 4 Six Pinterest Page.

So, what’s Pinterest have to do with jello made in orange rinds? Okay, I’m sure you guessed that I came across this idea on Pinterest and just had to try it for myself and these are what I came up with…


Jello Shot Orange Slices

  • 3-4 medium oranges
  • 1 small package of Jello (geletin dessert)
  • 1 cup boiling water
  • 1/2 cup ice-cold water
  • 1/2 cup vodka

Slice the oranges in half and “juice” them. Be careful not to make a hole in the rind; you may need to scrape out some of the “pulp” with a spoon. Place the hollowed out orange halves into a cupcake pan. Place in the refrigerator.

Pour the Jello into a bowl with a pouring spout. (I used a glass/Pyrex measuring cup). Add the 1 cup of boiling water and stir until the Jello is dissolved. Stir in the 1/2 cup of ice-cold water and the 1/2 cup of vodka. Remove the tray with the oranges from the refrigerator and fill the empty orange halves with the Vodka/Jello mixture. Put back into the refrigerator until set/firm – approximately 4 hours. If you are not serving immediately, cover the filled oranges with plastic wrap and keep refrigerated. When you are ready to serve, slice each half into 3 sections.

options:   Non-alcoholic and/or Children’s party idea – replace the 1/2 cup cold water and the 1/2 cup vodka/alcohol with 1 cup of cold soda pop.  Fill Lemon or Lime halves instead of oranges.


Source: Inspired by Pinterest

Shared with The Frugal Girls Chic ‘n Crafty Party and The Tidy Mom I’m Lovin’ It Fridays.





Posted in Desserts >>, Party Ideas & Entertaining, The Recipe Box | Tagged , , , , , | Leave a comment

Frosted Animal Cookies

What’s not to love about mini pink & white cookies with sprinkles? They look a lot like Mother’s Circus Animal Cookies don’t you think? I’m a bit partial to the Mother’s Cookies’ brand because my Grandfather used to work for them. The Mother’s Cookies bakery was located in Oakland, CA and my grandfather used to drive a Mother’s Cookies truck and deliver the cookies all over San Francisco in the 60’s, 70’s and 80’s (maybe the 50’s?). The company went bankrupt in 2008 and was purchased by the Kellogg’s company. Kelloggs acquired the recipes & trademarks and makes some, but not all, of the previous Mother’s Cookies varieties and sells them here on the West Coast.

This is what a bag of Mother’s Circus Animal Cookies looks like. If you like these Mother’s cookies, you’ll really like this homemade version. If you’ve never eaten one before, perhaps because they are not available where you live, now you can make your own. In my opinion these are a little better than the Mother’s brand because the homemade version is not made with Caranuba Wax; the same wax people us on their cars – ewwww.  Also they haven’t been jumbled around in a bag, are not made by a machine, and there are no fewer preservatives. Well, maybe in the sprinkles. I Love Sprinkles!!


Circus Animal Cookies

Your favorite sugar cookie recipe (if using my recipe from the link, make 1/2 the recipe and omit the almond extract) OR if you prefer, make the shortbread type cookie recipe below which is what I used:

  •  1/2 cup unsalted butter, softened (shortening/palm shortening are okay, too)
  • 1/2 cup powdered sugar (sifted)
  • 1 cup unbleached all purpose flour
  • 1/2 tsp baking powder
  • scant 1/8 tsp salt (a dash/pinch)
  • optional: 1/2 tsp vanilla

Step Two – (Coating)

  • 1 cup white chocolate, white almond bark or white candy melts (DIVIDED)
  • 1 TBL shortening or coconut oil (DIVIDED)
  • pink or red gel coloring
  • mini non-pareils/sprinkle balls

Cream the butter and sugar together until fluffy. In a separate bowl, whisk together the flour and baking powder. (Whisking breaks up any lumps in the flour). Add the flour mixture to the sugar mix and combine until a ball forms. You may need to use your hands.  Divide the dough in half and roll each half into a sheet about 1/8-1/4 inch thickness between two pieces of waxed paper (or plastic wrap), put it onto a silpat lined (parchment works, too) cookie sheet and then into the freezer for 10-15 minutes while I washed the dishes I used while making the dough. -*If the dough is a bit difficult to work with, it can be formed into 2 balls, flattened, wrapped in plastic wrap & chilled for about 30 minutes before rolling into the sheets – Use this technique if you plan to make the dough ahead of time.

Preheat the oven to 300 degrees. Remove from the freezer. Peel the waxed paper off of the top of the dough, dip the cutters into flour, and cut out the shapes. Place cut cookies onto the cold cookie sheet. Bake at 300 for 10-12 minutes, checking for doneness at 10 minutes. The edges edges of the cookies should barely show the signs of browning. Remove from the oven and allow to cool on the sheet until they reach room temperature.

STEP 2 ~

Place 1/2 of the chocolate & shortening into a microwavable bowl. Microwave in 30 second intervals & stirring until the chocolate is runny. (Be careful not to overheat or the chocolate can sieze up, the shortening will help to prevent this.) Immerse a cookie into the melted chocolate. Using a FORK to lift the cookie out, tap the fork on the sides of the bowl, allowing the excess chocolate to drip off of the cookie. Place onto a parchment lined cookie that has been sprinkled with non-pareils, immediately sprinkle with the non-pareils, and allow to cool. Repeat one cookie at a time until you’ve covered half of the cookies.

Repeat the process of melting the other half of the white chocolate & shortening, this time add the pink food coloring (or a tiny drop of red, to make pink) and mix into the chocolate. Repeat the dipping/sprinkling process.

Once the cookies are cooled, peel away from the parchment & ENJOY!


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Berry Banana Smoothies

I’ve been drinking these smoothies practically every day for the past two months. Why? Besides the fact that they taste delicious, are quick & easy, my children like them and they are healthy… my husband and I have adjusted our eating habits to include 4 servings of vegetables, 2 servings of fruit, and at least 8 – 8 oz. cups of water a day. One “giant” serving of this smoothie has 2-3 servings of fruit, 1 serving of veggies and 8oz. of water — it’s an easy way for me to eat/drink all of that and I can take it in the car with me if I need too.

Looks pretty with the layers of fruit & veggies 🙂

I use frozen fruit that I either freeze myself when I come across a great deal or bags of  frozen strawberries and a frozen berry mix that I purchase at Costco (better price than my beloved Trader Joes). The frozen berries mix includes blueberries, raspberries and blackberries; plus berries are full of healthy antioxidants. Bananas freeze well, so it’s another great way to salvage those over-ripe bananas. (From experience, I suggest peeling the bananas before you freeze them. It will make your life a little less messy.) You will also need a blender. I have an Oster Blender that I bought at Costco for $30; it’s not fancy, but it gets the job done. So, don’t let your blender stop you from trying smoothies ~

I like to serve these to my children as part of their breakfast, as a before sport energy booster or for an after school snack. When I have spinach, I sneak it in as and added serving of veggies, I’m a tricky mom like that. My kids aren’t brave enough for a green monster smoothie…. yet!!


Berry Banana Smoothie (Serves 2-3)

  • 1 Banana (fresh or frozen)
  • 1 cup frozen Strawberries (about 6)
  • 1 cup frozen Berries
  • 1 cup water (depends on how you measure the Strawberries & the size of your Banana)

Optional Ingredients:

  • 1 large handful of spinach leaves
  • a dash of Stevia powder (a natural sweetner that I use to counter-act the tartness of the berries) or sweetner/sugar of choice. (raw honey, maple syrup etc…
  • flax seeds

Break the banana into 2-4 chunks and add to the blender. Add the Strawberries, Berries, and 1/2 cup of the water. (I add the spinach & stevia at this point, too – but you can also mix it in after the fruit.) Blend until smooth & creamy, adding more water as needed. I typically have to stop my blender & mix it with a spoon once or twice.


This post shared with:

The Frugal Girls

Posted in breakfast, Drinks/Beverages, Kid Favorites, Smoothies, snacks, The Recipe Box | Tagged , , , , , | 2 Comments

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