The average high in Austin this time of year is 97 degrees, so it’s no wonder the city’s ice cream festival was an instant hit when it started in 2007. Nearly 12,000 people showed up that summer, and now the all-day event (taking place August 4, $10; www.icecreamfestival.org) is an annual affair, with an ice cream eating contest, Popsicle-stick sculpting and, most important, an ice cream making competition. It’s an intense battle: Contestants have to bring their own machine and churn out their creation on-site for a panel of four locals and four discerning kids. We asked champions from past festivals to hand over their winning recipes.
Get the winning recipes
Growing up as I did in a house filled with junk food, I had many options. Cookies lined the shelves, each vying for my attention, screaming “Pick me!”
Passing over crunchy chocolate chip, I would quickly made my way to the sandwich cookies. Nutter Butters were my all-time favorites. So much so that my homemade variety appears on the cover of my upcoming cookbook.
I waited all year for Girl Scout cookie season, particularly for the Do-Si-Dos. I’m not sure if it’s the cookies or the filling that I love more. If I had to choose, I would say it’s those soft, peanut-buttery middles.
Baking cookies from scratch allows you to think outside the cookie box for filling ideas. Of course, there is the classic cream filling (think the “stuff” of Oreos), which you can make at home by creaming three simple ingredients: butter, powdered sugar and vanilla. I love adding citrus zest, espresso powder, cocoa nibs or even peanut butter for a twist. Heck, you can even fold in Cap’n Crunch cereal. The beauty of a filled cookie is there are endless possibilities.
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Welcome to the dog days of summer. Hot, humid, sticky and sweaty, the month of August practically forces us to seek solace amongst chilly air conditioners, deep swimming pools and the coldest of foods. Stay cool and refreshed with these frozen summertime sweet recipes below. Featuring classic and creative ingredients, these tasty delights are practically melting with flavor.
Perfect for kids (and kids at heart), Food Network Magazine’s Coconut Pops (pictured above) are hand-held treats bursting with cool, piña colada-inspired flavors. Made with rich coconut milk, these creamy pops can easily be frozen in small paper cups instead of plastic popsicle molds.
More frozen treats after the jump »
Celebrate this cool holiday with an inventive ice cream sandwich from Food Network Magazine. Whether you like it slightly salty, super sweet or a mix of both, you’re sure to find a version that will satisfy your taste buds. Choose from salted caramels with dulce de leche and vanilla ice cream or put a sweet spin on your morning coffee and a doughnut. You can even embrace your inner-child with a PB&J made of graham crackers, peanut butter, raspberry jam, and a dollop of black raspberry ice cream.
Find more inspiration and recipes here: Super Cool Ice Cream Sandwiches
So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?
Here’s a quick round-up from The FN Dish staffers:
* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha
We want to hear yours… Spill it!!