Strawberry Pink Lemonade Ice Cream: Blog With Friends

Today’s post is the next in our series of Blog With Friends themed collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about his partnership is that it's not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. In any given month we may a recipe, sewing tutorial, crocheting, crafts project, book review, and/or technology post all related to the theme of the month.

This month's theme is Ice Cream.

There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here's a peek at what we all came up with:

I made Strawberry Pink Lemonade Ice Cream.

Strawberry Pink Lemonade Ice Cream

You'd think that choosing a food theme would be pretty exciting for someone who develops recipes, wouldn't you? You'd think it would be so much easier than trying to tie a recipe to a theme having nothing to do with food, wouldn't you? Well, not so much. For the first time I was really stumped. 

I mean, I'd made a Chocolate Ice Cream Cake in the past, and a Lemon Raspberry Ice Cream Cake as well as sundae toppings, and just last year for another Blog With Friends post I'd made a Giant Party Bowl Ice Cream Sundae. So the challenge was what I could do that's new. 

I know that all over the interwebs all the rage now is no-churn ice cream. I'd never made one. I don't know whether the taste or the consistency would be close enough to churned ice cream (which, btw, I've never made before either, but I'm damn good at picking out flavors from the grocery store freezer).

I started doing some research, and at the same time I asked my friends and followers (you're one, right?) on my Baking In A Tornado Facebook Page what flavors they like. Good news: there were a myriad of great choices. Bad news: I wasn't going to be able to make them all. I found what looks like a base recipe that most people start with, then (marrying a few suggestions from my friend Dawn of Spatulas on Parade) chose my flavors. Now just to try it out and see if I had a delicious dessert or a (not so) funny disaster story to tell (wouldn't be the first).

Success! And it was really easy too.

Start with your ingredients, it doesn't take many.

I chose to place a long strip of plastic wrap in my pan, figuring it would not only help me take it out of the pan if I chose to slice it, but would also fold over the top for storage once it was frozen.

I prepared the different components before putting it all together. I mixed the lemonade with the sweetened condensed milk, chopped the strawberries really small, then mixed the jam with the lemon juice and whipped the heavy cream.

Mix the strawberries into the condensed milk mixture.

Then fold in the whipped cream.

I didn't want to mix the jam in, so I swirled it, doing that in 3 layers until the entire mixture was ready to go into the freezer for at least 6 hours. Pretty, isn't it?

Well, it was as delicious as it was pretty. 

Definitely going to make a homemade no churn ice cream again. The flavor options are endless.

As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!

Be sure to visit all of this month's other Blog With Friends projects:

 



Lydia of Cluttered Genius shares Non-Food Rewards.









Melissa of My Heartfelt Sentiments shares Ice Cream. 






 





Dawn of Spatulas on Parade shares her recipe for Tropical Sugar Free Ice Cream.





 




Kia of The Ground Beneath my Feet shares Dondurma - Now You Have it, Now You Don't, Buying Ice Cream in Istanbul. 




 


Tamara of Part-time Working Hockey Mom shares Ice Cream and Psychology.

Strawberry Pink Lemonade Ice Cream

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 can sweetened condensed milk
1/2 cup of concentrate from a can of pink lemonade concentrate
1/2# fresh strawberries
1/2 cup strawberry jam
1 TBSP lemon juice 

2 cups heavy cream

Directions:
*Place the lemonade on the counter for about 10 minutes.
*Using a long piece of plastic wrap, line a 9 X 5 loaf pan so the plastic wrap lines the inside of the pan and hangs over both sides. Place in the freezer.
*Whisk together the strawberry jam and lemon juice. Set aside.
*Rinse, pat dry, hull and chop the strawberries into small pieces. Set aside.
*In a large bowl, whisk together the sweetened condensed milk and 1/2 cup of the lemonade concentrate. Mix in the chopped strawberries.
*Beat the heavy cream until stiff peaks hold. Fold the whipped cream into the condensed milk mixture.
*Remove the loaf pan from the freezer. Pour approximately 1/3 of the ice cream mixture into the pan. Drizzle about 1/3 of the jam mixture over the top and, using a toothpick, swirl into the the ice cream. Repeat two more times.
*Freeze for about 6 - 8 hours (best if left overnight). Once your ice cream is completely frozen, store in the pan with the long ends of the plastic wrap folded over the top.

Passion and Repercussions: Secret Subject Swap

Welcome a Secret Subject Swap. This month 8 brave bloggers picked a secret subject for someone else and were assigned a secret subject to interpret in their own style. Today we are all simultaneously divulging our topics and submitting our posts. Read through mine and at the bottom you’ll find links to all of today’s other Secret Subject participants.

My subject is: You are asked to give a talk about something you are passionate about but it may be controversial - do you decline or share your views knowing there could be repercussions?
It was submitted by: Carol of Never Ever Give Up Hope.

I know that you give talks regularly, Carol. Hubs can do it too. Me? Not so much. Once or twice I tried to talk just in a group of co-workers who I knew and my voice shook so badly I was incredibly embarrassed. I used to joke that when it comes to public speaking, I can barely talk to two people at a time.

But your question actually brings up some important points about commitment to your beliefs, when it is comfortable to express them and when it's not, and over and above comfortable, when the repercussions are worth it. All of these need to be weighed carefully.

Since I don't speak publicly (well, actually I do, through this blog), I'm going to just tweak your question a bit to fit my circumstances, which are that I have this blog, a FB page for my blog with a decent sized following, over 15,000 likes on the page, a small Baking In A Tornado private FB group as well as my personal page. The thought process I use for posting in these places would be the same as I'd use for public speaking. 

I am passionate about quite a few issues right now, more than ever before. In this political and social climate, it's pretty hard to take a back seat. Everything is out there. There are daily assaults to equal rights, the environment and our health care system. There are extreme measures being taken to deal with those coming here begging for asylum, Marijuana is still a schedule 1 drug in many states, the federal government after 16 years will start putting people to death again, antisemitism is on the rise, mental health is still stigmatized, our president and a supreme court justice have been credibly accused of sexual assault, our media is being villainized and our children are being murdered in school. How can you not be passionate about at least some of the issues that pummel us daily?

But there are passionate people on both sides of these issues an the truth is that despite all the discourse, neither side is getting through to the other. We've sunk to anger, bullying and tribalism. 

So in that quagmire, do you speak out? Do you dare not? My answer is that I pick my spots. I say what I want to say on this blog. I don't do it constantly or regularly, but none of my regular readers have any question as to where I stand on the important issues of the day. Conversely, I have tried, a few times, to have discussions on the blog FB page. I think many people come to the Baking In A Tornado page for the humor and/or for the recipes, not for my personal political or social viewpoints.

Vanilla French Toast Waffles

So speaking my mind on controversial issues often doesn't go well on that page and with that large of a group. Invariably someone answers with anger and insults, ends up unliking my page and leaving in a (virtual) huff. I try, each time, to let them know that I want them to stay, welcome their polite and thoughtful rebuttal to my opinions, but ultimately I end up feeling badly about the situation. The more people we turn away, the thicker those dividing lines, which is the opposite of what I hope for us as a country and as a society. So the only thing controversial I do now on that page is to promote the occasional political blog post, but I don't get into any issues there. As far as the small private Baking In A Tornado FB group goes, I set it up specifically asking that we refrain from any political or religious discussion there. 

My personal FB page, now that's another story. This is a page where I am friends with family, personal friends, blog friends and acquaintances. Here I say whatever I want no matter how controversial. When it comes to religion and to politics, it seems that a great number of people I know are on the opposite side of the spectrum from me. I see their posts and if I don't agree, I move on to the next post in my news feed. If they are just acquaintances, I may stay friends but just "unfollow" their page. But they have as much right to express themselves as I do. It is my true belief that if you have to stifle yourself around friends and family, you need to reassess your relationships.

When it comes to repercussions, this is especially crucial because not all of the repercussions of what we say end up being ours to suffer. I've talked before about a blog post that's been in my drafts for 7 years now. Seven years. I talk about something about which I am deeply passionate in the piece. It's my story because I was and continue to live it. But it's also someone else's story, and that's mostly why I never hit "publish". He's refused to read the post but, years ago, gave me permission to put it out there. So far I haven't been able to. What's stopped me? Repercussions. Knowing that when it comes to the internet, once you put something out there you cannot take it back, I believe in erring on the side of caution. So although I can suffer consequences of my words if the repercussions are mine, causing someone else's suffering is where I draw the line. 

What about you? Where is your line?

Here are links to all the sites now featuring Secret Subject Swap posts. Sit back, grab a cup, and check them all out. See you there:

Wandering Web Designer 
Spatulas on Parade 
The Bergham Chronicles   
Never Ever Give Up Hope 
Our Prime Years 
Climaxed 
Part-time Working Hockey Mom 

Vanilla French Toast Waffles

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
8 slices of bread
3 eggs
1/3 cup French Vanilla creamer
1 1/4 tsp vanilla
1/2 tsp salt
3/4 tsp cinnamon

*Opt: fresh fruit, whipped cream, maple syrup or any other toppings of your choice

Directions:
*Place the bread on the counter to allow to harden a bit.
*Grease your waffle iron and heat. While the iron is heating, whisk together the eggs, creamer, vanilla, salt and cinnamon in a shallow baking dish.
*Once the waffle iron is ready, immerse a slice of bread in the egg mixture, flip over and coat the other side. Hold over the baking dish to drain a bit.
*Place in the waffle iron and close. It is done and ready to remove once it's browned and starting to crisp. Keep warm.
*Repeat with each slice of bread, making sure to keep the waffle iron greased and reheating it between uses.
*Serve with topping(s) of your choice.

Need to NOT Know

There are three levels of information reception: that which you need to know, you don't need to know, and you need to NOT know.

I thought that all of this forgetfulness was because of my age. But lately I've come to another conclusion. And you know what? It makes a whole lot of sense. It's not about senility, it's not even about stress, it's about capacity. The brain is not a sieve, it's a vessel. I like to think of mine as a wine decanter, but that may be beside the point. When you're young, you can put all kinds of things in there and they just slosh around in all that space. But as you go through life, more information goes in, and it's got less space to fill, but that's OK, it's not like its spilling over. Yet.

But eventually, at some point, you need to start discriminating, choosing what you're gonna let in that glass and what is just not needed. Use your space wisely. Because if you're going to let in any inane, witless piece of junk, something's going to pour out. And, I've found, you don't get to choose. Whatever drains, drains. So, for instance, you may know that the face Suzy's dog makes looks like he's smiling, but not why you just walked into the kitchen.

And more than just not having the capacity to process it all, it's also true that there may be some flotsam and jetsam that can actually taint the waters, so to speak.

See, it's not that I'm getting old, I'm just not using my capacity wisely. 

TMI is a thing, friends. In fact, it seems these days too much information has taken on a life of its own. In light of my recent epiphany, let me just say that if there are questionable tidbits of information you share just with those on your own private "need to know" list, tell me how to unsubscribe. Because, although we applaud curiosity as a way to further our understanding of the world, and I agree with that philosophy, there are just some things I don't need to know.

In fact, as I take control of my information retention, let me be clear, there are things that I desperately seriously, critically, acutely, perilously need to NOT know.

This is true whether you're sitting in my kitchen over a cup of coffee and a donut, or you're a frequent guest in any of my social media news feeds. 

Baked Cookies and Creme Donuts

This week's treasure trove of things I need to not know:
 
* I need to NOT know how many times your reaction to your current medication has sent you running to the bathroom.

* I need to NOT know the size of your cat's hairball. And please, in the name of all that is holy, do not include a picture.

* I need to NOT know any other body function (or malfunction) that occurs when you sneeze.

* I need to NOT know what your husband calls his favorite body part. Nor what you call it.

* I need to NOT know what you stepped in on your daily walk. Not how it looked, felt, what it sounded or smelled like. Nothing.

* I need to NOT know that you wore your underwear inside out today. I do it all the time but you don't see me talking about it (oops, I think I just did). And if you wear them on your head, or if your significant other wears them or pretty much anything else underwear related, it all falls under this need to not know umbrella.

* I need to NOT know the blow by blow gory step by step details of your recent surgery. I'd be happy to wish you well, however, if you just let me know that you'd had surgery. Or stitches. Or even a little boo boo.

* I need to NOT know anything at all that includes the words: cockroaches, puss, manscaping, fungus, phlegm or tripe. Under any circumstances. Ever.

* I need to NOT know that you're dry. Anywhere. Or wet for that matter.

* I need to NOT know what color your child's poop is (was, or ever will be).

My brain thanks you.
  

Baked Cookies and Creme Donuts        
                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
3/4 cup buttermilk
2 TBSP French Vanilla creamer
1 tsp vanilla
2 eggs, room temperature
5 TBSP butter, melted and cooled slightly
1 1/2 cups flour 
2/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Oreo Thin Bites Cookies, crushed

1/2 cup powdered sugar
3/4 cup baking cocoa
about 5 - 7 TBSP French Vanilla creamer
1/3 cup Oreo Thin Bites Cookies, crushed

Directions:
*Preheat oven to 425 degrees. Grease 12 donut pan cups.
*Whisk together the buttermilk, 2 TBSP French Vanilla creamer, vanilla and eggs, then the melted butter.
*Whisk together the flour, sugar, baking powder, baking soda and salt. Add to the liquid mixture, just until incorporated. Fold in the 1/2 cup Oreo Thin Bites cookie crumbs.
*Spoon or pipe evenly into the prepared donut pan(s). Bake for 10 - 12 minutes, or until the center springs back to the touch. Cool in the pans for 5 minutes before removing.
*Whisk together the powdered sugar, baking cocoa and as much French Vanilla creamer as is needed to get the mixture to a glaze consistency. Dip tops of the warm donuts into the glaze. Immediately sprinkle with the remaining crushed cookies. Allow to set