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Yummy Ideas For Hot Summer

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Super Bowls Ice Cream

To Make: Using a hand mixer, cream together 1/2cup butter and 1/2cup sugar. Mix in 1 large egg. In a bowl, combine 1 cup all-purpose flour, 1/4cup unsweetened cocoa powder, ½ teaspoon baking powder, and a pinch of salt. Add to the butter mixture and mix until a dough forms. Divide dough into six balls. Turn a standard-size muffin pan over and lightly grease with butter. Mold and flatten dough over the muffin cups to make a bowl shape. Bake in a 350°F oven for 6 to 8 minutes until dough looks dry and set. Let cool completely on the pan. Once cool, gently twist each cookie bowl to release. Serve ice cream in the bowls and add rainbow sprinkles on top. Makes 6.

Super Bowls Ice Cream

Super Bowls Ice Cream

Four Seasons Punch With Mango Ice

Fruity and refreshing, this drink is sure to impress! Pour 1 liter mango juice into ice cube trays and freeze. In a punch bowl or pitcher, combine 1 (1.36-liter) can four  seasons juice and 1 (1.5-liter) bottle Sprite  or any lemon-lime soda. Add mango ice before serving. Jazz it up by adding a splash of rum, gin, or vodka. Serves 12 to 15.

Cranberry Sparkler

Bring out the bubbly for this fruity drink! In a pitcher, mix together 1 liter chilled cranberry juice and 500 ml chilled unsweetened orange juice. Pour into champagne flutes until 1/3full. Top with chilled champagne, sparkling wine, or club soda. Serves 8.

http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-520/ecl/images/content/tv/martha_stewart_show/screen_grabs/3051_3100/3072_122807_champagnecockta_sq.jpg

Cranberry Sparkler

Guava Ginger Paloma

Introduce your guests to this refreshing Mexican tequila cocktail. This is usually prepared per glass, but since you’ll be serving a crowd, a pitcher will do. In a pitcher filled with ice, combine 2 cups sweetened guava juice, 1 cup grapefruit juice, 1 (330-ml) bottle ginger beer (we used Roots Ginger Brew), 1 (1.5-liter) bottle lemon-lime soda, and 10 ounces tequila(or to taste). Stir until well-combined. Serves 8 to 10.

http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/wmax-520/ecl/images/content/pub/ms_living/2010Q2/mld105716_0610_pimscup_vert.jpg

Guava Ginger Paloma

Lemon Tarragon Fizz

Give lemonade a yummy twist this holiday season! In a saucepan over low heat, make tarragon syrup by dissolving 2 cups sugar in 2 cups water. Add 1 cup chopped fresh tarragon leaves. Remove from heat and set aside to infuse for 15 minutes. Let cool completely, then strain into a small carafe. Pour 5 cups fresh lemon juice and 1 (1.5-liter) bottle lemon-lime soda or club soda into a pitcher filled with ice. Sweeten with 1/2cup tarragon syrup. Place extra syrup in a carafe to let guests sweeten their drinks to taste. Garnish with lemon slices and fresh tarragon, if desired. Serves 8 to 10.

Chili Hot Chocolate

Combine 4 cups milk, 300 grams chopped unsweetened chocolate (we used Cacao de Davao), 1 teaspoon vanilla extract, 1 teaspoon  cinnamon, and a pinch of salt in a pot over  low heat. Add sugar to taste. Make a small incision down the side of 1 small bird’s eye chili and add to the same pot. Heat until almost simmering, whisking continuously to make sure that the milk doesn’t burn. Remove from heat and steep for 5 minutes. Strain and pour into mugs. Sprinkle chocolate shavings on top before serving. Serves 4.

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