Yogurtland's Holiday Flavors

12 flavors. 6 toppings.

Each week for the next six weeks, two new holiday flavors will be introduced. Also, for Yogurtland Real Rewards members, purchases made on Monday, Tuesday, or Wednesday through December 31 will earn double points toward free yogurt!

Week 1:

• Spiced Apple Cider Sorbet, a dairy-free sorbet made with apple juices, cinnamon, nutmeg, and clove
• Salted Caramel Pecan, made with caramel, dulce de leche, Yogurtland’s exclusive pecan butter, and a hint of salt

Week 2:

• Chocolate Mocha, a no-sugar-added frozen yogurt with Sumatran coffee and a blend of cocoa
• Sticky Toffee Pudding, made with sweet sponge cake and chopped dates and covered with butter toffee

Week 3:

• Cranberry Orange Tart, made with New England cranberries and Florida orange juice

• Butterscotch

Week 4:

• Chocolate Mousse Pie

• Egg Nog

Week 5:

• Vanilla Custard

• Cinnamon Roll

Week 6:

• White Chocolate Peppermint

• Raspberry Pomegranate Tart

Holiday toppings include:

• Chocolate Espresso Beans

• Chocolate Nonpareils

• Chocolate Heath Bar

• Oreo Disks

• Cheesecake Chips

• Peppermint Bark

We will be stopping by our local Yogurtland soon.  Very soon.

Recipe: Ice Cream Cake

I made an ice cream "cake" for Father's Day ~ didn't really use a recipe except for the crust.

The crust recipe is from epicurious.com:

Crust Ingredients

21 chocolate sandwich cookies (I used mint Oreos)

1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Crust Preparation

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

After the crust cooled completely, I took Blue Bell Homemade Vanilla Ice Cream that had softened, swirled in some Chocolate Ganache Ice Cream and then topped it with more vanilla ice cream.  After freezing the ice cream again, I topped it with mint chocolate ganache, quickly sprinkled it with chocolate chips and then froze it again.  The ganache was made by melting a bag of milk chocolate chips over a double broiler, adding half and half and a splash of creme de menthe. 

 

I think next time, I'm going to add a cake component so that it's not just solid ice cream.

 

Note to Food Fiend:  Perhaps you should make this for Steve -- I think he liked the dessert a lot!

 

 

Recipe: S'mores Coffee and Fudge Ice Cream Cake

We made the S'mores Coffee and Fudge Ice Cream Cake (Bon Appetit, Jan 2000 issue - 4 forks on epicurious.com) for a Memorial Day Weekend get together.  It turned out great!

I'd highly recommend making this dessert but with the following modifications:

• Almonds are really expensive these days, but hazelnuts were half the price, so I used hazelnuts in the crust instead.  I think the hazelnuts went very well with the coffee ice cream.
• Instead of purchasing fudge sauce, I'm going to try melting my own chocolate or making a ganache for the layers next time.
• The recipe calls for each ice cream and fudge layer to be layered at the same time; however, the hot fudge began to swirl in with the ice cream (melting the ice cream) so there wasn't a nice, distinct layer of chocolate.  So, I'd recommend layering the ice cream -> freezing the cake -> layering the fudge/chocolate -> freezing the cake -> and so on.
• Note:  Because we ate the cake the same day I made it, I didn't freeze it overnight as specified in the recipe.  I was afraid that broiling the marshmallows on the cake would turn the cake into a milkshake so we used a kitchen torch on the marshmallows instead. 

http://www.epicurious.com/recipes/food/views/Smores-Coffee-and-Fudge-Ice-Cream-Cake-102836