Cuisinart Fruit Scoop (Boozy Milkshakes + Boozy Root Beer Floats)

Disclosure: This post is sponsored by Cuisinart. The Newlywed Chefs received The Fruit Scoop Frozen Dessert Maker as compensation. As always, all opinions are our own.

DSC_0259I’m looking forward to the 4th of July a little more than usual this year. I don’t know if that’s partly because I’ve been listening obsessively to Hamilton or what, but July is almost here and it’s time to party, America! July is knocking on our doorstep and the temperatures are sure to soar. One way we’ll beat the heat this year is by making frozen concoctions with the Cuisinart Fruit Scoop Frozen Dessert Maker.

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Photo Credit: cuisinart.com
The Fruit Scoop looks like an ice cream maker, but it also comes with an additional fruit paddle that crushes and freezes fresh pieces of fruit. You only need a few simple ingredients to make delicious frozen treats that are perfect for the summer. We splurged on calories and decided to make boozy milkshakes and boozy root beer floats. Both were super simple to make and start with the same boozy ice cream recipe. First, whisk milk, sugar, cream, salt, and vanilla together.

DSC_0094Next, fit the ice cream paddle according to the instructions and turn the Fruit Scoop on. While the machine is running, add the cream mixture.

DSC_0109After churning for about 20 minutes, the mixture will thicken and look like soft serve. Beautiful!

DSC_0111Then, add the Bailey’s Irish Cream. Yep, pour it on in. Go for it.

DSC_0137Churn for another 10 minutes. Now here is where you need to make a decision: milkshake or root beer float? If you go the milkshake route, it’s ready to serve! Top with whipped cream and enjoy.

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They are creamy, smooth, boozy, and delicious.

DSC_0206Hey, it’s a holiday right? We went ahead and made root beer floats as well. To make them, simply transfer the soft ice cream to an airtight container and freeze overnight. The ice cream will harden and will be ready for root beer floats the next day. (Shout out to Fitz’s root beer- the best!)

DSC_0239To make a root beer float, pour one root beer in a glass and top with one or two scoops of the boozy ice cream!

DSC_0247I sort of forgot that when you plop the ice cream in, it fizzes everywhere and might overflow. You’ve been warned. We also need to try making boozy beer floats, but we’ll save that for another holiday. No matter if you’re craving boozy milkshakes, boozy root beer floats, sorbet, slushies, or smoothies, the Cuisinart Fruit Scoop Frozen Dessert Maker is the perfect appliance for the job. Happy 4th, everyone!

Boozy Milkshakes
Prep Time: 5 min. Freeze Time: 20 min.
Makes two large 16-oz. milkshakes
Recipe adapted from Cuisinart

Ingredients:

3/4 cups whole milk
1/2 cup sugar
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 pinch salt
1/2 cup Bailey’s Irish Cream

Preparation:

In a large bowl, whisk together the milk, sugar, cream, vanilla, and salt until sugar and salt dissolves. Follow the Fruit Scoop instruction manual to set up machine. Fit machine with the ice cream paddle. While machine is running, pour in the cream mixture and churn for 20 minutes. Add in the Bailey’s. Allow machine to churn for another 10 minutes. Pour into glasses and serve with whipped cream.

Boozy Root Beer Floats
Prep Time: 5 min. Freeze Time: Overnight
Makes four 12-oz. root beer floats
Recipe adapted from Cuisinart

Ingredients:

4 12-oz. root beers
3/4 cups whole milk
1/2 cup sugar
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 pinch salt
1/2 cup Bailey’s Irish Cream

Preparation:

In a large bowl, whisk together the milk, sugar, cream, vanilla, and salt until sugar and salt dissolves. Follow the Fruit Scoop instruction manual to set up machine. Fit machine with the ice cream paddle. While machine is running, pour in the cream mixture and churn for 20 minutes. Add in the Bailey’s. Allow machine to churn for another 10 minutes.

Transfer ice cream to an airtight container and freeze overnight. To prepare one root beer float, pour one root beer in a glass and top with 1-2 scoops of the boozy ice cream. Repeat with other root beers and serve.

Rosemary Lemon Cookies

DSC_1331This time of year, I always look out on our back deck to the pots of herbs I planted and think “Woah. We need to use these herbs.” Our rosemary, basil, and lavender plants all tripled in size while we were in Florida. Oh, I didn’t tell you we went to Florida? That’s because I had no clue we were going! For my 30th birthday, Neil whisked me away on a surprise trip to our favorite place: Seaside. My family has been vacationing there since I was about 4, Neil and I had our honeymoon there, and we just love everything about it. White sandy beaches, crystal clear water, oysters galore, and no need to drive while we’re there. If you’ve seen “The Truman Show,” they filmed in Seaside.

Anyhow, my lovely mother watered our flowers and herbs while we were gone and we came home to herbs that were ready to be used! I love the flavor combination of rosemary and lemon, but honestly if overused I think rosemary can come across a little too strong, especially in desserts. I like the amount we went with for this recipe. These cookies are chewy, buttery, and the lemon frosting (side note: do you call it “frosting” or “icing”? please comment below…) adds a nice punch of sweet, tangy flavor. These cookies are perfect to serve alongside an icy beverage while you sit on the back deck and reminisce about vacation (update: they’re also delicious with a cup of coffee in the morning).

image1Rosemary Lemon Cookies
Prep Time: 15 minutes Chill Time: 1 hour Cook Time: 15 min.
Makes 24 cookies
Recipe adapted from Martha Stewart

Ingredients:

For the Cookies:
2 sticks butter, softened
2 cups sugar
1 egg
1 tablespoon vanilla
2.5 cups all-purpose flour
2 tablespoons fresh rosemary leaves, chopped
1/2 teaspoon fine kosher salt

For the Icing:
2 cups powdered sugar
2 lemons, juiced
2 tablespoons water

Preparation:

In a large bowl, cream butter and sugar together until fluffy. Add the egg and vanilla and continue to mix. Add flour, rosemary, and salt. Mix until all ingredients are well combined.

Halve the dough and form two large discs. Cover each disc in plastic wrap and refrigerate for an hour.

Preheat oven to 375°. Remove one disc from the refrigerator and place on a floured surface. Lightly flour a rolling pin and roll dough to 1/2″-3/4″ thick. Cut cookies with a 3-4″ round cookie cutter. Work quickly, while dough is still chilled. Place cookies on a sheet pan lined with parchment paper. Bake for 13-15 minutes, until the edges are just about to turn golden. Remove from the oven and place on a wire rack to cool. Repeat with remaining dough.

As cookies are cooling, make the icing. Whisk together the powdered sugar and lemon juice. If desired consistency is not achieved, add water 1 tablespoon at a time. Ours was perfect with the juice plus 2 tablespoons of water. While cookies are still warm, dunk the top of each cookie in the icing and shake to let some of the icing drip back down into the bowl. Place on a plate and serve.

Store cookies in an airtight container for up to one week.

 

Snarf’s on Skinker!

Disclosure: This post is sponsored by ALIVE Influencer Network. The Newlywed Chefs were compensated for this blog post as well as provided with food and drink at the sponsored event. As always, all opinions are our own.

DSC_1253Last night, we were invited to attend a grand opening Twitter party at the new location of Snarf’s Sandwiches at Skinker and McPherson. We have both heard of Snarf’s, but have never been, so we were super excited to try some delicious sandwiches and check out this new location. We were greeted by the fabulous employees of ALIVE influencer network who introduced us to the Snarf’s team and offered us a drink. As I was deciding what to get, I couldn’t help look all around the restaurant- vibrant colors, funky art, tons of natural light and brightly colored metal chairs. The vibe was eclectic and fun.

DSC_1268I love when St. Louis restaurants feature other local products, and that’s what they do here: Fitz’s root beer, Urban Chestnut beer, and other local beverages to pair nicely with your sandwich. We learned that the owners go to local farmers’ markets to try out new cheeses and other ingredients for their sandwiches. We both decided to try the new Urban Chestnut beer, the Perdedor Lager. First sandwich up to taste was a brisket sandwich, dripping with BBQ sauce, bacon, cheese, hot peppers, and more.

DSC_1235Delicious! Warning: you’ll need an abundance of napkins eating Snarf’s sandwiches, and I mean that in the very best way. They pack them full of delicious ingredients and you’ll be licking your fingers clean so not to miss any flavorful drip. One thing I really like about this location is that is has a patio! It’s located right on Skinker so you can sit and watch the world go by. The blue picnic tables are a fun, inviting place for the whole family to have an “urban picnic.”

DSC_1240Back to the food! To me, good bread makes or breaks a sandwich. Their bread was toasty and warm with a crispy crust on the outside, but soft and chewy as you bite into the sandwich- just like a good toasted sub should be. The juicy, flavorful meat is sliced impeccably thin and they really pile it on their sandwiches. I was so full after sampling just a few! (Okay, I DID go back for seconds on this turkey/avocado/spinach sandwich)

DSC_1272Yep. I snarfed. Vegetarians! Fear not the snarf! They have a tasty feta and artichoke sandwich that will make even your most carnivorous friend jealous.

DSC_1242On one side of Snarf’s you’ll see a collection of these hot pepper buckets! I think they go through a lot of these, and you can even buy a jar to take home.

DSC_1262Just when we thought we couldn’t snarf any more, I heard someone say four words that set my heart a-racing (especially on a hot summer day): “they have ice cream.” I had a birthday cake shake (appropriate timing) and Neil had this chocolate peanut butter ice cream in a cup. It was a refreshingly sweet way to end a great meal.

DSC_1278Go check out this new location of Snarf’s, people! It’s conveniently located on your way to Forest Park, the Loop, Wash U, and the Central West End. Fast service, friendly staff, a funky atmosphere, local ingredients, and sweet patio. We’ll be back to snarf again soon!