When baking, I often spend a lot of time decorating the goodies, and don’t end up leaving enough time to decorate myself. Many parties and weddings have had me running around minutes before everything began, trying to throw on something not covered in flour and icing. But with ShoeBakery, I don’t need to worry about that. I can wear some AMAZING shoes to match my baked goods, and all eyes will be on my feet. More of an ice cream-lover? They’ve got you covered as well. I think the ice cream flats would be my go-to summer shoe.
I love their heels and wedges for fancy-yet-fun occasions, and I NEED the Pink Sprinkle Flats in my life for when I take my Geeky Sprinkles to conventions and trade shows.
See them all at shoebakery.com. Would you wear cake and ice cream inspired shoes? And which one are you craving the most?
Hat Tip: CakeSpy
Remember Push-Up Pops? Now remember the “Pebble” Push-Up Pops with nerds inside? I grew up on these things. It wasn’t summer if these weren’t in the freezer. I started getting a hankering for them over the last couple weeks, and realized how ridiculously easy it would be to make them myself. Presenting: DIY Push-Up Pops!
- Push Pop Containers (Around $1 a piece from Amazon. They’re reusable and can be used for all sorts of cool projects!)
- Sherbet in the flavors of your choice (I used orange and lime)
- Rainbow Nerds (often found in the “movie candy” section of the stores)
- Allow the sherbet to thaw slightly so it can be mixed.
- Mix (by hand or on a slow setting in a mixer) the Rainbow Nerds and sherbet in a large bowl.
- Spoon the mixture into the push pop container, and place the lid on.
- Return the push-up pops to the freezer and let chill for at least an hour.
See? So easy. So delicious. But be careful, they melt quickly! Better eat them all now.
What was your favorite summer treat when growing up?
For the 4th of July I wanted to give the old “cupcake in a cake cone” recipe a try, but make it as authentically ice-creamy as possible. These hit the mark. Biting into it is a bit weird, because it tastes exactly like a Drumstick cone, but warm and cakey. I’d recommend eating these right after you make them. The hot fudge in the middle will be warm and the buttercream frosting will be cool, making for a perfect sundae.
Sundae Cone Cupcakes
- 1 Box of 24 Cake Cones
- 1 Box of Yellow Cake Mix
- Ingredients necessary to make cake mix (water, oil, eggs as directed on back of box)
- 1 Jar of Hot Fudge (I used Smucker’s)
- Buttercream Frosting (I used this recipe from Savory Sweet Life, it’s my new favorite!)
- Chopped Nuts (Optional)
Preheat oven to 350 degrees and place the cake cones in cupcake tins.
Mix cake mix as directed on the back of the box.
Fill cake cones 2/3 full of batter and bake as directed on the back of the box (usually between 18-22 minutes).
While cooking, make the Buttercream frosting and let chill in the fridge.
Remove cupcakes carefully from the oven and let cool.
Once cool, remove part of the middle of the cupcake, and put a small dollop of warmed hot fudge inside. (I highly recommend the Cuisipro Cupcake Corer.)
Frost using an ice cream scoop to get the buttercream to look like ice cream, and top with nuts. Enjoy!
There are certain days when I just need a pint of Ben and Jerry’s Half-Baked frozen yogurt. Mr. Geek knows I mean business when I sit down with the pint and a spoon–I won’t be sharing. So when those days come where I don’t finish a pint in one sitting, this lock will come in handy. Alternatively, if you’re trying to avoid ice cream for a couple days, let your partner or roommate set the code for you. It beats ordinary willpower!
Pint Lock, $6.64 at BenJerry.com.
I love Dippin Dots. It’s ice cream that makes you feel like an astronaut while eating it. How can you get any cooler?
This Dippin Dots maker will allow you to make your own at home, instead of tracking down a lone kiosk in an abandoned mall. I am confused as to why this is only being marketed to children, because I want it right now. It uses mixes or fruit juice to make an at-home treat, and it’s only $26.31. Consider me sold.
Dippin Dots Maker, $26.31 at Amazon.com.
Hoping to look a little more like C-3PO and a little less like R2-D2 this summer?
Then enjoy a low-calorie cocktail in place of those creamsicles you loved as a kid.
1 part Orange Vodka
2 parts Whipped Cream Vodka
1.5 cups Orange Mango Cascade Ice 2 Calorie Water
Mix together in tall glass (with ice, if preferred). Garnish with an orange slice.
Not on a diet? Reduce the whipped cream vodka to one part, and add a scoop of your favorite vanilla ice cream or frozen yogurt!
This recipe was created for Cascade Ice’s “Skinny Cocktail Creation” contest. Like what you see? Go to their Facebook page and vote for my drink! The winning blogger receives a cocktail party, and voters have a chance to win Cascade Ice as well. (And although I first tried it for this contest, I’ve gotta say… Cascade Ice is pretty good!)
I’ve recently begun learning how to make ice cream. The biggest things I’ve learned? Be patient and follow directions. Now, this is hard for a lot of us geeks. We want to throw out instructions and recipes and say “we know a better way!” However, I’ve learned it might be better to learn the basics before I start to customize the recipes and get fancy with myself. Or else my ice cream making experience may end up a bit more like this:
So, I attempted to make a Nutella swirl ice cream similar to that I had in Rome. I followed the recipe exactly, but felt that I could get to the most important step (eating the ice cream) quicker if I froze the mixture for 2 hours instead of putting it in the fridge for 8. Needless to say, it didn’t work. The next day, I tried again after fully letting everything freeze and cool, and it turned out perfect. Patience is worth it!
Give the recipe a try for yourself (and keep an eye out for many more ice cream/sorbet recipes to come)!
French Vanilla Ice Cream (from the KitchenAid Mixer Recipe Book) with Nutella Swirl:
2.5 cups half-and-half
8 egg yolks
1 cup sugar
2.5 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
1 cup Nutella
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Fold in the Nutella until thoroughly swirled. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Yield: 8 cups
Normal cooking too boring for you? Cooking For Geeks may be just the thing. The book infuses even more science than normal, and is perfect for someone who thinks “regular” cooking is for sissies.
Take a look at their cute instructional video on making ice cream in 30 seconds:
Now if I can just get my hands on some liquid nitrogen, I’d be set!
You can purchase Cooking for Geeks from Amazon.com… it makes a great housewarming gift for your science lover!