Rice Krispie Ice Cream Sandwiches

It’s still August, right??

Phew! That’s good!

I’m relentless when it comes to hanging onto summer and if it’s still August, that means it’s still summer, so kids can still enjoy this great summer treat.

During the summer months, my guys likes to snack on ice cream sandwiches.  Two rectangular chocolate cookies with vanilla ice cream in the middle. We go through a lot of them to say the least.

This Rice Krispie Ice Cream Sandwich, is my version of the ice cream sandwich.

Even though we ate ours plain, coloured sprinkles make these a fun treat to serve kids. The vanilla ice cream was delicious with the Rice Krispies but I’m sure any flavour would be good.

Rice Krispie Ice Cream Sandwiches

All you need is a pan of Rice Krispie Marshmallow Treats, you can find the recipe here.

Cut out large squares, cut them in half evenly and fill with your favourite ice cream (I used vanilla). Dip the sides in sprinkles, chopped peanuts, chocolate shavings, Nerds, mini M&M’s, candy or any of your favourite toppings and enjoy!

Serve immediately or store in a container in the freezer until ready to eat.

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Chocolate Chip Toffee Banana Muffins

If you buy bananas, you’ll know that every once in awhile, some will start to start to grow spots and the next thing you know, you need to whip up a batch of something with banana in it.

A while back Jenn, from My Kitchen Addiction, posted a recipe for Chocolate Chip Toffee Banana Muffins. They looked delicious and I loved the idea of making them mini-snack-sized. They baked up fluffy and delicious, and just like she said, they made a lot. I stored most of them in a container in the freezer and took some out every so often as I needed them. It was perfect for those busy days when there wasn’t any time to bake, so I thought I’d share the recipe with you here.

I have to warn you though, they are addictive and pop ever-so easily into your mouth as you walk by.

I hope you enjoy them!

Chocolate Chip Toffee Banana Muffins

Makes about 3 1/2 dozen muffins

Adapted ever so slightly from My Kitchen Addiction

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 4 eggs
• 2 cups mashed banana
• 3 cups whole wheat flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup hot water
• 1 cup mini chocolate chips
• 1 cup toffee bits, (optional)

Method

1. Preheat the oven to 350°F. Line muffin pans with paper cups (or lightly grease), and set aside.

2. Combine the softened butter, sugar, and brown sugar in a large mixing bowl.  Beat on medium speed to cream the butter and sugars until the mixture is light and fluffy.  Gradually add the eggs one at a time, beating after each addition until well incorporated.  Stir in the mashed banana.

3. Meanwhile, in a separate mixing bowl, whisk together the white whole wheat flour, whole wheat pastry flour, baking soda, and salt.  Gradually add the dry ingredients to the creamed mixture alternately with the hot water, starting and ending with the dry mixture.  Stir just enough to moisten all of the dry ingredients.

4. Add the mini chocolate chips and toffee bits, and fold them into the batter.  Spoon the batter into the prepared muffin pans (approximately 1/4 cup of batter for each muffin).  Bake the muffins for approximately 20 – 22 minutes.  Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes:

If you can’t find whole wheat pastry flour, you can make it, by using regular whole wheat flour, removing 2 tablespoons per cup and replacing it with 2 tablespoons of cornstarch and whisking thoroughly.

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Rhubarb Honey Yogurt Scones with Lemon and Rosemary

Last we spoke, I told you I was making Rhubarb Honey Yogurt Scones and I told you I’d let you know how they turned out. 

They turned out heavenly.

I wasn’t really trying to keep all of this goodness to myself.  Really, I wasn’t.

I just happened to get busy baking cakes for a few friends and neighbours celebrating birthdays and anniversaries and such.

Oh, and maybe a wedding. Or two.

So I haven’t been able to share these with you until now. But truth be told, they’re worth every minute you’ve waited.

These scones are magically light and fluffy with a zesty sweetness of jammed rhubarb and candied lemons balanced out with a little drizzled honey and a sprinkle of rosemary. 

They bake up tender and biscuit-like, but have the texture of a typical scone and I just love how rustic they look, once baked. 

They’re best served slightly warm and taste just as good without butter or preserves as they do with them.

This is the yogurt and honey dough with the jammed rhubarb folded in.

Gorgeous.

The dough is gathered into a ball on a floured surface, cut into 8 wedges and sprinkled with candied lemon zest and chopped rosemary.

I adapted these scones from a recipe by Joy the Baker for Grapefruit Honey Yogurt Scones, which you can find here. 

I used Joy’s idea for grapefruit and switched it out with the rhubarb, lemon, and rosemary,which may sound strange, but it really, really, works so you’re just going to have to trust me on this one.

Besides, my middle name is Joy, so you never know, we just may be kindred spirits when it comes to scone flavour combinations.

Rhubarb Honey Yogurt Scones with Lemon and Rosemary

Makes: 8 Scones

1 1/2 cups all-purpose flour

1/4 cup sugar plus 1 tablespoon sugar

2 tablespoons honey plus more for drizzling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1 cup rhubarb, chopped

2 tablespoons brown sugar

1/2 cup plain yogurt

few sprigs of fresh rosemary, chopped fine

Method:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium pot, simmer rhubarb with brown sugar until it thickens into a jam. Set aside.

3. Zest the lemon and rub together with the tablespoon of sugar and set aside.

4. Dice cold butter into small chunks and add to the dry ingredients.  Using a pastry mixer or your fingers and working quickly, break the butter down into the flour mixture until the butter chunks are the size of small peas.  Add the honey, plain yogurt.  Toss together lightly with a fork until all of the dry ingredients are moistened by the yogurt and honey.

5. Next add the jammed rhubarb and fold gently.

6. Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into eight scone triangles.  Place the triangles on the prepared baking sheet.  Generously sprinkle the tops of the scones with the candied lemon zest and chopped rosemary.

7.  Bake for 15 minutes, until slightly gold brown on top and firm but soft in the center.  Drizzle each scone with honey and allow to cool on the pan for 10 minutes before serving.  Serve warm with butter or jam.  These scones are best served the day they’re made.

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