Monthly Archives: July 2011

They Make a Perfect “Pear” Cookies

I just have to start out this post by telling you how I chose the name “Sugar and Spice and All Things Iced.” I had been secretly working on this website under the name “Eye Candy Bake Shop” for about a month, but I wasn’t completely in love with the Eye Candy name. So, I was trying to think of a new name, but nothing was really coming to mind that I loved. I finally decided to launch the website as Eye Candy Bake Shop and share with all my friends and family my husband and I had been working on (I can’t take all the credit for this site…he is the mastermind behind the website design!!)

A couple of days after I launched my website to the public, one of my friends had a contest on Facebook to find the best name for her cake business. Another one of our friends, gave her the idea “Sugar and Spice and Everything Iced.” I loved it!! I couldn’t stop thinking about the name….I loved the reference to “what little girls are made of” (I have two daughters), I loved the “everything all things iced” (works perfect with my sugar cookie obsession), and I just loved the the way the whole phrase sounds.

While I was happy that she was going to have the coolest name ever, I was secretly jealous that I wouldn’t be able to use that awesome name and I was completely kicking myself for not coming up with the name myself (although, I really am not that creative and probably would have never…ever thought of if on my own).

A few days later she announced what the name of her business was going to be…and it wasn’t the Sugar and Spice name….what?! So, I immediately contacted her and asked her if I could use the name. She suggested changing “Everything” to “All Things” and I liked the change. Within a couple of hours, I changed my website over became Sugar and Spice and All Things Iced.

So, what does that have to do with these cookies? Absolutely everything! Super talented and creative Keala is the one who came up with my fabulous name. You can check out her photography on her website and Facebook page. I volunteered to give her some sugar cookies as a thank you for the awesome name. She chose to have some “perfect pear” cookies for a bridal shower she was throwing. Perfect!!

That is the story behind my name and a little bit of “eye candy” fruit sugar cookies.

Nutella Cookies

We love Nutella around here. My husband likes Nutella sandwiches and my toddler likes to eat it by the spoonful. I, on the other hand, like it occasionally, but I knew the moment I saw these Nutella Cookies that I had to make them ASAP (for my husband of course)! I am so glad I made them! They are delicious! I almost didn’t get any pictures because by the time I got around to getting out the camera, there were only 6 left! YIKES! That rarely happens around here. And I might have only taken a few pictures because I was dying to eat the cookies on the plate (that’s what happens when I am taking pictures during naptime…anybody else seriously need a sweet fix during the middle of the day?? It’s almost the only time I eat sweets.) Needless to say, they disappeared fast!

If you are interested in making some dangerously delicious cookies, check out this recipe for Nutella Cookies from Fearless Homemaker. I followed the recipe except I used vanilla extract and regular sized chocolate chips (I roughly chopped some of the chocolate chips before adding them). YUM! They will be making another appearance in my home and I might just have to bag them up for my husband to take to work this time around. :)

Lemon Poppy Seed Blueberry Muffins

I have a small confession to make…I am really bad at following recipes. I mean, really bad. I am  a little better at following recipes when I am baking than when I am cooking. I hardly ever follow a recipe exactly when I am making a dish for dinner. I’m always substituting ingredients and changing things up based on what I have and like to eat.

As for baking, I always start out with the best intentions…like for instance the basic muffin recipe that I used for these, I followed it exactly and measured the ingredients and everything. But when it comes to extras…poppy seeds, lemon zest, the glaze….well, I just kind of throw things together. Which usually works out great….except when I am trying to blog about it….I really need to start writing everything down. I could also start writing my posts a little earlier…I made these muffins two weeks ago…YIKES! I am definitely not used to this whole baking blogging thing yet. Hopefully we can still be friends now you know my little secret, I promise I will start doing better! :)

I have been making lots of lemony treats lately. Aren’t these lemons beautiful?!? I love lemons and these were picked fresh from Grandma’s tree… I wish they came from my backyard, but we don’t have lemon trees where I live.

**To bake muffins in paper liners as pictured above, simply cut a square of parchment paper and line your muffin tin instead of greasing it. Then pour batter onto the parchment square. I only did a couple using the parchment paper, but I thought they turned out really fun! **

Lemon Poppy Seed Blueberry Muffins

Adapted from America’s Test Kitchen Family Baking Book

3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain yogurt (I used low-fat or fat free)
2 eggs
8 tablespoons unsalted butter, melted
1 tablespoon lemon zest
1-3 tablespoons of poppy seeds (I used 1 tablespoon because that is what I had)
Lemon-Blueberry Glaze (recipe follows)

Yield 12+ regular muffins (I got 12 muffins and a bunch of mini muffins out of the recipe)

Grease muffin tin and preheat oven to 375 degrees.

Combine dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, salt, and poppy seeds). Whisk the yogurt, eggs, and lemon zest in a medium bowl. Gently fold the the yogurt mixture into the dry ingredients until combined (do not over mix). Then fold in the cooled, melted butter.

Pour into prepared muffin tins. Bake for 25-30 minutes until a toothpick comes out clean (not runny). (Mini muffins will cook in less time…be sure to watch them close). Drizzle or brush glaze over warm (or cool) muffins. I waited until mine cooled a little bit.

Lemon-Blueberry Glaze

1 cup blueberries, fresh or frozen
1/4 cup sugar
1/4 cup lemon juice
Powdered sugar (to taste and appearance)

In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat until it becomes a syrup. This is where the recipe is just winged…sorry. I then pulsed the mixture in my blender a little bit to mash up the berries. The syrup was a little runny for my liking, so I added powdered sugar to some of it until it was thicker. I drizzled the thicker glaze on the muffins and topped it off with the rest of the syrup and berry pieces. Really the whole glaze/syrup thing was one big experiment. If you decide to try it, let me know how it goes. Sorry for not having better instructions. :)

Linked to:

33 Shades of Green’s Tasty Tuesdays
Mandy’s Recipe Box’s Totally Tasty Tuesdays
Nap Time Creation’s Tasty Tuesday Party
Balancing Beauty and Bedlam’s Tasty Tuesday
Talking Dollars and Cent’s Muffin Monday

Cast Party Wednesday

Cherry Ironport

Have you heard of Ironport? It is an old fashioned soda that was served at soda fountains in the early 1900′s. Apparently, now it is only found in my neck of the woods (Southern Idaho, Utah, Western Wyoming, and Eastern Nevada), at least according to Wikipedia (I am interested to hear if it can be found elsewhere). We used to order Cherry Ironport from Big Jud’s (a burger joint we would go to occasionally).

I had almost forgotten all about Ironport until I was driving through Lehi, Utah a few weeks ago and came across Porter’s Place.  On the outside of the building there is an old sign for Ironport. I almost stopped to see if they still served Ironport…but I didn’t. If I would have realized how much it was going to consume my thoughts for the next few weeks, I would have stopped one of the 3-4 times that I happened to drive past the place and unloaded my two little ones and enjoyed a cold drink and taken a picture of the sign…but I didn’t.

So, that led me to a little Google search to see how I could make my own Ironport. (What did we do before we had the internet??) Luckily, upon reading this article in Wikipedia, I realized that I was only 5 minutes away from buying Ironport Concentrate from Orson Gygi (which is one of my favorite stores and it is completely dangerous that I live so close). And in case you don’t live around here and you are dying to make some of this deliciousness, I haven’t been able to find the concentrate online yet…but let me know if you find it.

It is way easy to make…just 5 parts sparkling water and 1 part Ironport Syrup. I like to add a bit of cherry syrup, but it is also delicious without it. You can also use the higher quality sparkling water, I just bought the cheap stuff one day.

I have to admit that I am not much of a soda drinker, but I have been craving this sweet drink a lot lately! I just had to share it with you. Hopefully you will get the chance to try some too!


Strawberry Lemonade Floats

Last month we went on a family vacation to California to visit my husband’s grandmother. At Grandma’s house I noticed a tree…a lemon tree…with ripe lemons! (I have a major thing for lemons) I honestly don’t remember ever seeing a lemon tree before. I was so excited to bring home some fresh lemons from Grandma’s tree!

What does one make with fresh lemons….real fresh lemons…fresh from a lemon tree lemons? Lemonade….of course! But not just any lemonade. Strawberry Lemonade….with ice cream. A Strawberry Lemonade Float!

I figured that if we add ice cream to root beer or orange soda, we could probably add it to carbonated strawberry lemonade and get excellent results. But it did sound a little strange to me until I realized that there was a variation of this drink in A Passion for Ice Cream. Then I realized that I probably didn’t come up with the idea on my own…I had just been subconsciously storing the idea ever since I read that book a month ago (yes, I read cookbooks for fun….like novels…and much more frequently than I read novels).

Here is how I made it. Feel free to mix it up based on your taste preferences. I really don’t think any measuring is required. Just do what tastes good!

Strawberry Lemonade Float
adapted from A Passion for Ice Cream

Makes one serving (about 8 oz)

2 Tablespoons Fresh squeezed lemon juice
2 Tablespoons sugar
4 oz sparkling water (you may want more, I prefer less carbonation)**
2-3 strawberries, chopped
1-2 scoops vanilla ice cream (recipe follows)

Mix fresh lemon juice with sugar until dissolved and add sparkling water. In the bottom of your glass layer the strawberries and ice cream. Pour in the lemonade mixture. Enjoy!

**You can substitute lemon/lime soda, Sprite, or 7-up…you just might want to cut back on the granulated sugar.

Vanilla Ice Cream: (Slightly Adapted from Cuisinart)

I recommend using the basic vanilla ice cream recipe that comes with your ice cream maker. I usually like using the easy recipes that don’t use eggs, because they are fast. You can also experiment with the milk to cream ratio to find the texture and taste you like the best.

1 cup fat free milk (you could also use whole milk or half and half)
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1/2 – 1 Tablespoon pure vanilla extract

Mix all the ingredients together until sugar is dissolved. Cover and refrigerate until ready to process (at least one hour). Follow freezing directions for your ice cream maker.


Linked to:

33 Shades of Green’s Tasty Tuesdays
Mandy’s Recipe Box’s Totally Tasty Tuesdays
Nap Time Creation’s Tasty Tuesday Party
Balancing Beauty and Bedlam’s Tasty Tuesday
Make-Ahead Meals for Busy Mom’s Melt in Your Mouth Monday
Everyday Sister’s Sharing Sundays

Cast Party Wednesday

Cake Batter Ice Cream

Today is National Ice Cream Day! To celebrate we are eating some cake batter ice cream! This is definitely a fun flavor to try. I even branched out and made a custard based ice cream this time around. While I generally prefer the quick, non-egg (Philadelphia style) ice cream bases  because they are fast and easy, this custard based ice cream is so delicious that I think I might just have to make more custard ice creams. :)

I used Annie’s Eats Cake Batter Ice Cream I just made one adjustment. In place of the 2 cups heavy cream and 1 1/2 cups whole milk, I think I used about 2 1/2 cups heavy cream and 1  cup non-fat milk. (Unfortunately, I am not 100% sure how much I used of each…That’s what I get for making something earlier in the week and waiting a few days to blog about it).

Honestly, I think it is pretty hard to mess up homemade ice cream. The higher the fat content, the more creamy it will be. If you use more non-fat (1% or 2%) milk it will be a little more icy and less creamy. Less fat may also make it a little harder to scoop coming straight out of the freezer. However, I don’t usually notice it being too hard (except this time around it was a little harder than my usual vanilla based ice creams–but after being out of the freezer for a few minutes it was perfect.).

I won’t post the recipe here because it really is the same as Annie’s recipe. Just feel free to switch up the creams a little based on your own preference and what you have.

With your leftover cake mix you can try out some of these treats (I haven’t tried any of these yet, but I think you’ll like them):

Cake Batter Pancakes – How Sweet it is
Cake Batter Chocolate Bark – How Sweet it is
Cake Batter Crispy Treats – How Sweet it is

And in honor of National Ice Cream Day, here are some links to the ice cream recipes here on my blog:

Chocolate Chip Cookie Dough
Root Beer Ice Cream
Raspberry {No Bake} Cheesecake Ice Cream

You can also check out the ice cream and other summery treat recipes that I have been collecting from the internet on this pinboard. If you still do not have Pinterest and you want an invite, let me know. I’d love to send you one! Check out this post for more details on Pinterest.


Rhubarb Cupcakes

I love rhubarb! I love eating fresh rhubarb…peeled (is that the correct term?)…with a little salt….yum! I was so excited when rhubarb was in season a couple of months ago. I snatched up some from a friend and from my parents. While I had some great intentions of immediately baking with it (after eating some fresh of course), it just didn’t happen…broken A/C….vacation…So, I froze it. Which, by the way, is a fabulous idea when you have fresh produce that is about to go bad (unless it is lettuce…any suggestions there?). If you are interested in making this and don’t happen to have your own frozen rhubarb, you might be able to find some in the frozen fruit section of your grocery store (I saw some recently at the store).

Back to the recipe. I came across this rhubarb cupcake recipe on Pinterest and I knew immediately that I had to try it (actually, I think that about a lot of recipes). I made a couple of minor adjustments and I am quite pleased with the results.

Rhubarb Cupcakes
adapted from Food Doodles
yield 12 cupcakes

1/2 cup rhubarb puree (directions follow)
1 1/2 cup all purpose flour
1 tsp baking powder
pinch salt
1/4 cup milk
1 tsp vanilla
1/4 cup butter, softened
1 cup sugar
2 eggs

Preheat oven to 350ºF. Prepare cupcake pan with liners.

Mix together the flour, baking powder, and salt and set aside. In a separate bowl combine the butter and sugar and beat until light and fluffy. Add eggs, milk, vanilla, and rhubarb puree and mix. Then add the dry ingredients to the wet ingredients and mix until combined. Pour into cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean). Cool on a wire rack. Frost when completely cool.

Rhubarb Frosting
**This made enough frosting to generously frost the 12 cupcakes, plus there was some leftover (about 3/4 cup)**

1/2 cup butter softened
1/2 cup cooked rhubarb puree, cooled (directions follow)
5-6 cups powdered sugar
1/2 tsp vanilla

Beat together butter, rhubarb puree, and vanilla. Gradually add the powdered sugar until it reaches your desired consistency. Then frost the cooled cupcakes.

I use a Wilton 1M tip to get the swirled frosting on top of my cupcakes.

Rhubarb Puree
About 4 cups of fresh or frozen rhubarb

Thaw rhubarb if necessary. Blend rhubarb in blender or food processor adding water if necessary. You should have about 2 cups of puree. Then simmer the rhubarb puree over low heat until it is reduced by half. It should make about 1 cup. You will use half in the cupcake batter and half in the frosting.

Linked to:

Sweet as Sugar Cookies’ Sweets for Saturday
Well Seasoned Life’s Sweet Indulgences Sunday
Screaming Sardine’s Month Long Cupcake Party

Watermelon Sorbet

Nearly everything I post is a walk down memory lane, this post is no different. Watermelon was a summer staple in my home growing up. We almost always had a large watermelon in our fridge that we would slice a piece off of (you’d think I would be an expert watermelon slicer…but I definitely did not master that skill). Often after a long day working in the yard, my Dad would say he just wanted a slice of watermelon for dinner. Watermelon is definitely one of his absolute favorite foods.

Of course when I went to the store the other day, I just had to buy a large watermelon….a really large watermelon. But since we didn’t have a lot of space in our fridge. I decided to cut it all up. Note to self: watermelon doesn’t keep as long once it is cubed. So, we had a huge tub of watermelon in our fridge that we were just not eating fast enough….Although my two little ones definitely put a dent in it.

That’s when I decided it was time to blend it and make some sorbet! Boy was that a great decision! I have to admit that I definitely like this tasty cold treat. (My two-year old does too…a couple of minutes ago she finished off my dish and asked for more…then I sent her to watch some Blues Clues so I could finish this post.)

The recipe I used was from Tartelette, you will need to go check out her honeydew sorbet and the lemongrass sauce (I haven’t tried these, but I’m sure they are a delightful complement to the watermelon sorbet). The recipe is really easy and only has three ingredients:

Watermelon Sorbet Recipe

4 cups of watermelon, cubed and seeded (white seeds are fine)
1/2 cup sugar
2 Tablespoons lemon juice

Blend all three ingredients until smooth. Pour through a fine strainer to remove any seeds or extra pulp. Process in your ice cream maker using the manufacturer’s directions. Eat fresh or freeze in a freezer safe container. You will need to remove it from the freezer a few minute prior to serving as it will be very hard.


Ice Cream Cone Cookies

Today is National Sugar Cookie Day! I couldn’t let the day go by without posting some sugar cookies! You may be getting a little tired of seeing ice cream this month, but don’t worry, I do have some other things I have been working on. :)

One of these days, I will do a big post highlighting some tips, techniques, and tutorials that I have used while learning the art of cookie decorating, but for the time being, I will just point you to a few of my favorite cookie blogs. These ladies are awesome!

The Sweet Adventures of Sugar Belle
Bake at 350
University of Cookie

There are so many more talented cookie artists…but I think this will keep you busy for a while. :)

And if you want to make some easy sugar cookies in honor of today’s National Holiday, here is a quick recipe to make, just top them with some buttercream frosting (spread with a knife…no cookie decorating skills necessary!!): Shelly’s (from Cookies and Cups) Soft Sugar Cookies. Be sure to check out the Cookies and Cups website too! She has some amazing treats!!



Chocolate Chip Cookie Dough Ice Cream

I love chocolate chip cookie dough! Usually when I make chocolate chip cookies it is because I am craving some cookie dough. So, naturally this is one of my favorite ice cream flavors. I especially love this homemade version because the cookie dough tastes amazing and I can add as much dough as I want to the ice cream…and I prefer a lot! :)

Chocolate Chip Cookie Dough Ice Cream

Half of a batch of Egg-Free Chocolate Chip Cookie Dough
Vanilla Ice Cream (see recipe below)

Make your cookie dough and chill until ice cream is ready. After freezing your ice cream according to your ice cream maker’s instructions, gently fold in chunks of cookie dough. Transfer ice cream to a freezer-safe container and freeze for a couple of hours, or until ready to scoop.


  1. I get grossed out by raw eggs. I don’t mind eating some raw dough when I’m planning on baking cookies, but when I have no intentions of baking, I make the dough without the eggs. You can use your favorite chocolate chip cookie dough recipe and add enough milk to make it doughy. I used a recipe from Cookies and Cups this time around, but I have used other recipes with fantastic results.
  2. I also like to use mini chocolate chips so they are easier to eat when frozen. If you don’t have mini chips, just chop up regular chocolate chips. I used half semi-sweet and half milk chocolate this time around (that is what I had). You can use whatever you prefer. I normally am an all milk chocolate girl, but the ice cream is really sweet and semi-sweet chips work perfectly.
  3. You can make a whole batch of dough and save the leftovers in the fridge for snacking (that’s what I did this time). Warning…this is very dangerous, but perfect for when you need a quick pick-me-up. Usually A) around naptime, B) right after naptime, C) when there is a major disastrous mess to clean up…you get the idea.
  4. If you don’t want to eat a whole bowl of cookie dough in one sitting, you can use the leftovers to make these cupcakes or this fudge. :)

Vanilla Ice Cream: (Slightly Adapted from Cuisinart)

I recommend using the basic vanilla ice cream recipe that comes with your ice cream maker. I usually like using the easy recipes that don’t use eggs, because they are fast. You can also experiment with the milk to cream ratio to find the texture and taste you like the best.

1 cup fat free milk (you could also use whole milk or half and half)
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1/2 – 1 Tablespoon pure vanilla extract

Mix all the ingredients together until sugar is dissolved. Cover and refrigerate until ready to process (at least one hour). Follow freezing directions for your ice cream maker.

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