Kool-Aid Sherbet Review

Recently a fellow blogger posted how Kool-Aid Sherbet has become one of her kids favorite treats. My own kids also love sherbet; I think it's part of their genetic code inherited fron their Dad, who loves sherbet! I make a lot of home made cake batter ice cream, but I never thought of making sherbet until recently after suffering sticker shock at my local grocery store. Needless to say this pin on pinterest intrigued me.

When Nellie over at Butter with a Side of Bread posted this last month, she stated how she successfully blended this by hand. I decided to make the recipe in my ice cream maker.

I doubled the recipe using 2 Cups of half and half and 4 Cups of whole milk. I only used 1 1/4 C. of sugar. I wisked the sugar in the milk until it was dissolved. I then added in two packs of Black Cherry Kool-Aid. 

Once the Kool-Aid was blended, I followed the same steps as if I were making ice cream. 

I set the timer on 30 minutes. This usually gives me soft serve ice cream. I then transferred the sherbet into a freezer safe container. To harden the mix I let it freeze another 30 minutes before serving. It was still very soft. 

It was firmly set after two hours. My husband and kids loved the sherbet and are excited to try more flavors. In the future, I will reduce the sugar to one cup because I thought it was really sweet. The flavor was stronger than store bought sherbet. Afterward, I wondered if I could double the base but use only one packet of flavor. By the way, I only got a tablespoon of this one. It was gone by the time I got home from work. 

I have since tweaked the recipe to mimic the creamy flavors found at the store.

For orange sherbet here is my recipe:

  • three cups of whole milk
  • two cups of heavy whipping cream
  • 2/3 C. Of sugar
  • 1 packet of Orange Flavored Kool-Aid

Have you tried Kool-Aid Sherbet? What were your favorite flavors? Leave a comment below.


Summer Break Brunches

I think the only adults who look forward to summer break more than children are the teachers. Yes, teachers begin to “check out” mentally around Cinco de Mayo. Children who are home, like mine, all summer often enjoy sleeping until the afternoon. They don’t wake for breakfast; they tend to eat brunch. At our home, summer brunches feature a lot of waffles, eggs, potatoes, bacon, lunch meat, fruit, oatmeal, and green smoothies. However, today I featured a new recipe pin I found on Disney French Toast. 

The basic ingredients were simple and in my pantry. I did have to buy a loaf of Texas toast, which my teenage boy ate half of before I started the brunch. I ended up making a half batch. The other ingredients include milk, eggs, baking powder, flour, salt, cinnamon, vanilla extract, vegetable oil, and sugar. I made two substitutions I used half milk and half heavy cream and brown sugar. 

The batter was thicker than I’m used to working with; it reminded me of waffle mix. I dipped the first two pieces and fried them blending vegetable oil shortening and a tablespoon of coconut oil in a pan. They fried to a beautiful golden brown. I then dipped them into the sugar cinnamon topping. I planned to top with whipped cream and strawberries, but those were also eaten the night before. I should start a food gone missing series called ” While I was Sleeping.” 

Here is how the French Toast turned out:

My daughter, the one true princess of the house, asked for French toast sticks. I barely got this picture because she took the plate and began eating before I could get the camera on. 

These were fabulous brunch stars! My kids ate them without syrup! I got one stick and thought the batter lended itself better to the sticks; my husband and son liked the full version better. We’ve never eaten the actual Disney French Toast but we thought this recipe was a great feature in out Weekday summer brunch. Here is the link to the original recipe. If you have leftover brown sugar topping, add a heaping tablespoon to steel cut oatmeal along with pecans and strawberries, this is my copycatt version of Panera Bread’s oatmeal. 

What is your favorite brunch star? Link a recipe in the comments. Thanks for reading. 


Cupcakes in a Jar

Have you ever been faced with the challenge of giving a good teacher gift? As a high school teacher I generally get a lot of food. Two of my children are of the age where they love personalized gifts for their teachers. Recently, we found two pins on Pinterest that gave us two different methods for creating cupcakes in a jar. 

Walmart had these two cake mixes on clearance. I snatched them up with glee. I made the Tie-Die Cake as instructed in the directions using two 9 inch pans. The Thin Mints batter we made and baked in 12 oz canning jars.

–Side note, Do you love my potholders? I made them from leftover fabric and quilting batting. 

Okay back on topic. Here is the Tie-Die Batter Before and after. It makes six colors in total. 
When the cake was cooled, I used a round cookie cutter to make the layers. I then allowed the children to layer cake circles and frosting.

We filled each lightly sprayed jars about halfway with the prepared Thin Mint batter. We baked at 350 for about 35 minutes. After all of our labor was done here is our teacher gifts:

I added fun cupcake liners as decorations. After adding the chocolate gnoch I sprinkled white chocolate shavings on top. Both of the cake batters are very good! The thin mint cupcakes baked up lovely and surprisingly taste spot on to the cookies! Another great Pinterest find! These were a really big hit among my family and the teachers who received them.  
What gifts have you enjoyed making for your children’s teachers? Have you tried cupcakes in a jar?