Strawberry Pistachio Gelato Sundae

Have you ever tried gelato? I hadn’t until today. I am thankful to the folks over at Turkey Hill Dairy for sponsoring this post and introducing me to their new all natural gelato. My kids were pretty happy, too.

We each chose different flavors and toppings, but today I am going to show you my 3-year-old’s creation and a yummy recipe for a sugar free strawberry topping.

Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

Yes, my 3-year-old chose the Turkey Hill chocolate chocolate chip flavor, the sugar free strawberry topping I made, and his favorite nut, pistachios. And he enjoyed it very much…

Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

Strawberry Pistachio Gelato Sundae (includes a recipe for a sugar free strawberry topping!)

The rest of us enjoyed flavors like, sea salted caramel (me), chocolate peanut butter, mint chocolate chip, and purely vanilla. We picked up 5 flavors total, one of each that our Kroger carried. They did not have the hazelnut, coffee chip, or peach mango, but maybe your local store will!

Turkey Hill Dairy's All Natural Gelato - made with simple ingredients.

A little about Turkey Hill’s All Natural Gelato…

  • Turkey Hill is the first major ice cream brand to offer all natural gelato.
  • All natural gelato is made with simple ingredients like milk, cream, and sugar. I was pleasantly surprised to see no chemicals listed on the ingredient lists I checked out.
  • Gelato has less air in it than ice cream, which makes it have a denser, richer flavor. Definitely an indulgence.
  • You can find the all natural gelato wherever Turkey Hill products are sold.

This stuff is so, so good. Be sure to give it a try!

Turkey Hill Dairy's All Natural Gelato - made with simple ingredients.

Now, let me give you this super simple recipe to top your gelato with!

Super Simple, Sugar Free Strawberry Gelato Topping

Sugar Free Strawberry Gelato Topping

Since gelato is so rich, the tartness of unsweetened strawberries is just right.

  • 1 lb. container of fresh strawberries
  • 2-4 T. butter

Chop your strawberries. Melt the butter in a medium saucepan over medium/medium-low heat. Add the strawberries and bring to a simmer. Cook the strawberries until soft and saucy. This takes about 10-15 minutes.

Allow your sauce to cool completely before you pour it over your gelato or it will melt it pretty quickly and you will have soup. Of course, you may be like I was as a kid and prefer your ice cream that way.

This is good over a lot of flavors, but over top the purely vanilla is simply divine!

Sugar Free Strawberry Gelato Topping

Sugar Free Strawberry Gelato Topping

Sugar Free Strawberry Gelato Topping

Connect With Turkey Hill Dairy

Be sure to find Turkey Hill on Facebook and Twitter to stay on top of all the latest and greatest news, like when they launch awesome products like all natural gelato!

Turkey Hill Dairy's all natural gelato - made with simple ingredients

 

50 Great Pie Recipes

50 Great Pie Recipes - Looking for a new pie recipe for your baking arsenal? You are sure to find something here!

Fall and winter are the unofficial baking seasons. The cooler weather make heating up the kitchen with the oven a welcomed event. Plus, baking with spices like cinnamon makes the house smell wonderful.

I’ve scoured the internet and found a list of great pie recipes to consider adding to your holiday baking lists. Be sure to tell me in the comments which one looks the most intriguing to you!

Fruity Pies

Pumpkin & Squash Pies

Chocolatey Pies

Nutty Pies

Gluten Free Pies

Other Great Pies Recipes

What do you think? Are you a fruity pie person? Or do you prefer a creamier pie? Be sure to check out these great pie recipes and then add one or two to your baking plans this winter!

Looking for no-bake pies? I found this great round-up as I was researching my post, be sure to check out over 70 No Bake Pies!

If you want to see more pie recipes, be sure to check out my Food :: Pies, Cakes, & Cupcakes board on Pinterest!

Follow Vicki Arnold’s board Food :: Pies, Cakes, & Cupcakes on Pinterest.

Pumpkin Sandwich Cookies

Pumpkin Sandwich Cookies

Pumpkin is such a fall favorite. Previously, I shared a recipe for Pumpkin Pie Cinnamon Rolls and for Pumpkin Pie S’Mores that were a hit.

Today, I have a short post for you that is really a tip.

These pumpkin pie sandwich cookies pictured are super simple to make. You just take the pumpkin graham crackers from the s’mores and then slather some of the pumpkin pie spiced icing from the rolls and boom! Pumpkin sandwich cookies.

Two recipes, three results. I love when that happens!

Try it and let me know what you think!

Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

My family is a huge fan of cinnamon rolls. I’ve made some variations over the years, but recently decided to really stretch myself and experiment some. These rolls are the first in what I hope will be many recipes.

These have delicious pumpkin in the dough and pumpkin pie spices in the icing. I used canned pumpkin, but you can use home roasted, if you’d like. Just make sure it is thick like canned or your dough will be too sticky.

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

When you roll the dough out, you will want it to be as thin as you can get it without tearing. Mine rolled out to about 32″ on the long side.

Pumpkin Pie Cinnamon Rolls recipe from Vicki-Arnold.com

As with my Orange Creamsicle Sweet Rolls, I use my Kitchenaid stand mixer to make these.

Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

Pumpkin Pie Cinnamon Rolls Recipe

Dough

  • 1 C. milk
  • 3 t. yeast
  • 1/3 C. butter, softened
  • 2 eggs
  • 1/2 C. sugar
  • 1/2 C. pumpkin puree
  • 5 C. all-purpose flour

Put yeast in mixing bowl. In saucepan, warm your milk. Add milk and butter to mixing bowl. Allow to sit for about 5 minutes. Add eggs, sugar, pumpkin, and flour to bowl. Using the dough hook, mix and let knead for 10 minutes. The dough will be a little wet and very soft. If too wet, add a little extra flour. Cover and let rise in a warm place for about 1-2 hours until doubled in size.

When first rise is complete, dump dough onto a buttered surface. Roll (or press) dough into a large rectangle.

Filling

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 T. cinnamon
  • 2 t. pumpkin pie spice

Smear the butter all over the dough. Combine brown sugar and spices into a bowl, then sprinkle evenly across the buttered dough. Roll the dough into a log, using the long side. Slice the rolls into 1 1/2″ to 2″ rounds and place in a buttered baking dish. Depending on how pliable the dough is, you will have 12-20 rolls. Cover and let rise in a warm place for about 20-30 minutes. Preheat oven to 400 degrees. After rising, cook for 15 minutes. Let stand for at least 10 minutes before icing.

Icing

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/8 teaspoon salt
  • 1-2 t. vanilla extract
  • 1 t. pumpkin pie spice
  • 1 t. cinnamon

Beat cream cheese and butter together until smooth. Add remaining ingredients and stir until combined, then beat until fluffy. Either spread icing on warm rolls or place in a bowl for individual icing preferences.

Pumpkin Pie Cinnamon Rolls recipe | Vicki-Arnold.com

Shared at – Try a New Recipe Tuesday

Pumpkin Pie S’Mores

Pumpkin Pie S'Mores | Vicki-Arnold.com

For the second recipe in our series, I have another pumpkin goodie. I decided to combine two of fall’s favorites. S’Mores + Pumpkin = Pumpkin Pie Smores.

You need your typical s’more ingredients of marshmallows and chocolate, but you can’t just buy pumpkin graham crackers, now can you? Well, I have a solution for you!

Pumpkin Pie S'Mores - get the pumpkin pie graham cracker recipe at Vicki-Arnold.com

Pumpkin Pie Graham Crackers

  • 1/2 C. butter
  • 1/2 C. pumpkin puree
  • 1/2 C. brown sugar
  • 2 T. honey
  • 1 1/2 C. all-purpose flour
  • 1 C. whole wheat flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 t. pumpkin pie spice

Put butter, pumpkin, brown sugar, and honey in mixing bowl, beat on medium speed until creamy. In a separate bowl, combine all the dry ingredients and mix well. Add the dry ingredients to the mixing bowl, mix until blended well.

Pre-heat oven to 350 degrees. Dump the dough onto a large section of parchment paper, flatten the dough into a disc and wrap the dough in plastic wrap. Refrigerate for at least 2 hours.

After the dough has chilled, roll it out between layers of parchment paper. You want it to be as thin as your finished graham crackers. The dough does not rise much at all. Cut out your graham crackers. You do not have to use pumpkin cookie cutters, use any shape you want.

Place on an ungreased cookie sheet and bake for 10-12 minutes, turning the sheet as needed. Remove from oven and cool before using to make s’mores.

To turn these into s’mores, just roast a marshmallow, put some chocolate on the graham cracker, then smoosh the warm marshmallow between the graham crackers until they look something like this:

Pumpkin Pie S'Mores - get the pumpkin pie graham cracker recipe at Vicki-Arnold.com

National S’mores Day – 15 Pinterest Boards to Follow

National S'mores Day - 15 Yummy Pinterest Boards to Follow (curated by Vicki-Arnold.com)

*Psst! I use affiliate links in this post. Thank you for using them!

I can’t believe that s’mores have their own national day, but then again, how could they NOT? What is really amazing is how creative some food bloggers are with the humble s’more.

I am not even kidding, you can find recipes for s’mores cookies, s’mores bars, s’mores cake, s’mores ice cream, s’mores fudge, s’mores bread and MORE! Someone could do a whole food blog on s’mores, at least a series. And we’d all die happily ever after from our sugar comas.

We do love delicious hot schmoes around this house (Toy Story, anyone?). So to properly honor the day, I present to you 15 Pinterest boards dedicated to sharing the wonderful deliciousness of the classic s’more. Available in many translations (lots of different recipes).

Also, The Kitchn has inspired me to throw a s’more party. I am thinking this will be the perfect fall bonfire party.

1. Sarah McKenna of Craft Quickies :: S’mores: I am Obsessed.

15 S'mores Boards to follow at Vicki-Arnold.com

2. Tam P. :: S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

3. Marsha Duncan :: s’mores

15 S'mores Boards to follow at Vicki-Arnold.com

4. Ashton from Something Swanky :: something s’mores

15 S'mores Boards to follow at Vicki-Arnold.com

I know the same pin is on there three times in this shot, but there are 151 pins on the board and you will want to see them.

5. Marla Meridith from Family Fresh Cooking :: S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

She also has a Marshmallow board that is a good companion board.

6. Erin from The Spiffy Cookie :: Gimme S’more!

15 S'mores Boards to follow at Vicki-Arnold.com

7. Lisa Frank :: Eat s’mores

15 S'mores Boards to follow at Vicki-Arnold.com

8. Lisa Spiegel :: S’more S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

9. Alison Lewis of Ingredients Inc. :: S’Mores

15 S'mores Boards to follow at Vicki-Arnold.com

10. Deborah Hunter :: Gimme S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

11. Shannon at Tot School :: S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

12. Lori B’s Pins :: S’mores, S’mores and More S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

13. Cindy R :: S’mores and S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

14. Kari Dedmon :: S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

15. Jill Anderson of Just Jilly :: Mores S’mores

15 S'mores Boards to follow at Vicki-Arnold.com

Anyone else hungry?

Oh, and hey, why don’t you follow me on Pinterest, too? I don’t have a s’mores board, but I do pin some pretty awesome stuff.

Orange Creamsicle Sweet Rolls Recipe



This recipe is coming to you as a special request. I love to cook and bake. I love cooking and baking for others. I was not kidding when I said I thought food was my love language. One of the most awesome things I was introduced to when I had babies was this idea of blessing a new mom with dinner so she could focus on baby, resting/healing and adjusting to the new non-sleeping sleep schedule. I try to do this as much as I can because I know what a blessing it has been to me.

I also like to play around with a recipe once I get the original down. These orange rolls came from that. I knew that there were sweet orange rolls that came in a blue can at the store, so I figured I could make something similar (but better since, frankly, those things taste like they came from a can). I also knew that I had my cinnamon roll recipe down, it is my usual go-to recipe for meeting new people. They always say to put your best foot forward when meeting new people, my best foot is cinnamon rolls.

So this recipe came from that, playing around trying to get as much orange flavor as possible and wanting to bless others with awesome goodness. And by goodness, I mean flavor, these are in no way, shape or form healthy.

I use the Kitchenaid stand mixer my husband blessed me with to make the dough. I have no experience mixing dough by hand, so I can’t really help there. Sorry. I will include some notes at that bottom, so check those out, too.

Without further ado, here is the very first recipe here on the Vicki Arnold blog. Putting my best foot forward…

Dough

  • 1 cup milk
  • 2 eggs, room temperature
  • 1/3 cup butter
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 2 1/2 teaspoons yeast
  • 1 teaspoon orange extract
  • a few drops of orange essential oil (optional)

Put yeast in mixing bowl. In saucepan, melt butter. Turn off heat, pour in milk, stir, and let sit until warm. Pour milk and butter into mixing bowl. Allow to sit for about 5 minutes. Add eggs, sugar, salt, orange extract and flour to bowl. Using the dough hook, mix and let knead for 10 minutes. The dough will be a little wet and very soft. If too wet, add a little extra flour. Cover and let rise in a warm place for about 1-2 hours until doubled in size.

When first rise is complete, dump dough onto a buttered surface. Roll (or press) dough into a large rectangle.

Filling

  • 1/4 cup softened butter
  • 1/2 cup sugar
  • zest of 1-2 oranges

Smear the butter all over the dough. Sprinkle sugar evenly across butter. Do the same for the orange zest. Roll the dough into a log, using the long side. Slice the rolls into 1″ rounds and place in a buttered baking dish. Depending on how pliable the dough is, you will have 12-16 rolls. Cover and let rise in a warm place for about 20-30 minutes. Preheat oven to 400 degrees. After rising, cook for 15 minutes. Let stand for at least 10 minutes before icing.

Icing

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon orange extract
  • 1/8 teaspoon salt

Beat cream cheese and butter together until smooth. Add remaining ingredients and stir until combined, then beat until fluffy. Either spread icing on warm rolls or place in a bowl for individual icing preferences.

Notes:

  • Orange essential oil is optional, but does add a little extra orange flavor. I’ve made it with and without, both are great.
  • My buttered surface is a clean counter top.
  • I use my fingers to stretch and press the dough into shape. I’m not very good with a rolling pin.
  • You want the dough thin, but not see-through when rolled out. You will get better with practice, I promise.
  • I use my fingers again to smear the butter on the dough. I’ll use them to even out the sugar if I need to as well. I figure it’s easier to wash my hands than more dishes.
  • I use a handy-dandy zester from Pampered Chef to get my zest off the oranges. I then chop it so that it is easier to sprinkle evenly.
  • Pans, 13″x9″ work great. I’ll use a large bar pan if I double the recipe. Works great.
  • Cooking times can vary. Know your oven. I will often bake the 15 minutes, then rotate the pan and cook an additional 2-3 minutes to finish off the center ones and those in the cool spot of my oven.

Enjoy!