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The coconut tree is a classy and functional gift from Mother Nature. Its water is refreshing and nutritious, the wood is strong for construction, the veins can also be re-purposed for items such as brooms or toothpicks, the meat of the nut becomes cooking oil and skin lotion, the fresh milk is used in food and drink, and even the smoke from the burning husk can repel mosquitoes.

But my favorite use of this fine tree, as of late, is the cookie.

Coconut lovers will go ape for this recipe with its soft center and chewy coconut flakes. Pair with a glass of milk, coconut mojito, or a bottle of coconut rum (and hammock), and enjoy!

As a part of her never ending quest to make the world fall in love with cookie dough, Lindsay Landis is traveling to New York City for a book signing at Posman Books in Chelsea Market. 

She'll be signing copies of the Cookie Dough Lover's Cookbook and greeting fellow cookie fans on Monday, July 30th. 

Come by, say hello, and get a signed book! 

Lindsay Landis @ Posman Books
Monday, July 30th, 2012, 1pm

Posman Books
75 9th Avenue New York, NY 10011
(212) 627-0304
posmanbooks.com

Photo by Allie Bishop Pasquier

How many times has it happened before? A group of people go to get ice cream and everyone orders his or her favorite flavor. First there is mint chocolate chip, then strawberry followed by butter pecan and Rocky Road. Then, one lone man steps forward and in a bold unwavering voice states “One scoop of vanilla in a sugar cone!” Lips curl, eyes roll, some fool chortles and in a derogatory tone says, “Vanilla… it’s so bland.”

This has been my ice cream life. I am a vanilla man and have been since I was a child. I cannot tell you how many times I have taken abuse for the fact that I love vanilla ice cream. It is my belief that vanilla is the most misunderstood of all flavors. People spend a lot of time talking about how it is simple, how it lacks flavor and depth, but this is not so. To discount vanilla is to be a short-sighted. It is easy to make an ice cream packed with all manner of flavors: chocolate, nuts, fruits and herbs. However, to make truly good vanilla ice cream is to be a master of ice cream making.

Vanilla is the most unyielding of flavors; every error that can possibly be found in ice cream will present itself in a single scoop of vanilla. Whenever I buy ice cream from a new store or company my first pick is the most overlooked of flavors. A simple bite and I can tell the quality of the product. What is the butter fat content? How creamy is it? Do they use good quality product to flavor their ice cream? All of these questions and more can be answered with a taste.

Some flavors are over-wrought; they drown in their own selfish needs to be special, to stand out in the crowd. Not vanilla, vanilla knows exactly what it is. It is the ultimate base flavor. Perfect alone, it needs no alteration, but for those who cannot appreciate it for what it is, vanilla is also an excellent canvas. Any topping that can be placed on ice cream pairs perfectly with vanilla. Hot fudge, caramel, whipped cream, chocolate syrup or my personal favorite, butterscotch all are perfect companions to a bowl of the derided flavor. Almost all ice cream novelties at the store contain vanilla in some form or other. Where would Klondike be without vanilla? Drumsticks, Bon Bons, Ice Cream Sandwiches and Fifty-Fifty Bars all contain vanilla. To discount it is to discount all of these as well.

No longer should the vanilla lovers of the world be made to feel ashamed of their favorite flavor. I encourage you, my brethren and all ice cream lovers, to walk into your local ice cream parlor and say loud enough for everyone to hear, “My name is… and I would like a scoop of vanilla, please.”

Another entry in the “new twists on old favorites” category is the Banana Split Pop.

These pops have everything: 3 different ice cream flavors, two fruity toppings, chocolate fudge, and even a banana surprise in the center. Add some whipped cream and a cherry on top, and you’ve got a complete, no-holds-barred sundae on a stick!

A classic kids birthday favorite turned indulgent adult treat, this Spiked Ice Cream Cake will be the star of your next get-together.

Every part of this cake, from the ice cream filling to the cake itself to the frosting, is infused with booze (in this case, bourbon). Plus, changing up the flavor of the cake, ice cream, or both allows you to create new and exciting cakes all summer long!

Spiked Ice Cream Cake
From Booze Cakes by Krystina Castella and Terry Lee Stone

Here’s an adult version of everyone’s favorite birthday cake. This recipe makes a chocolatey bourbon-laced cake that’s filled with bourbon-spiked ice cream and topped with still more bourbon-infused frosting. You can experiment with any imaginable combination of cake, alcohol, ice cream, and frosting.

Spiked Ice Cream

– 4 cups (2 pints) cherry vanilla ice cream, partially melted
– ¼ to ½ cup bourbon
– A few drops food coloring, if desired

Bourbon Devil’s Food Cake

– ½ cup (1 stick) unsalted butter
– 1 ¾ cups sugar
– 2 eggs
– ½ cup + 1 tablespoon unsweetened cocoa powder
– 1 ½ cups cake flour
– ¼ teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ cup milk
– ¼ cup espresso or strong coffee
– ¼ cup bourbon

Creamy Vanilla Bourbon Frosting

– 1 ½ cups heavy cream
– 2 tablespoons sugar
– ½ teaspoon vanilla extract
– 2 tablespoons bourbon

PREPARE:

– Preheat oven to 350°F. Grease a 9- or 10-inch tube pan.

– For the spiked ice cream: Stir together ice cream, bourbon, and food coloring; freeze overnight. 

MAKE:

– Thaw spiked ice cream for 20 minutes or microwave on low in 60-second intervals until soft.

– For the cake: In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in eggs.

– Combine cocoa, flour, baking powder, baking soda, and salt; set aside. Combine milk, espresso, and bourbon. Beat the flour and bourbon mixtures into the butter mixture in three alternating additions. Pour the batter into the cake pan. Bake for 35 minutes, or until a knife inserted in the center comes out clean. Let cool completely.

– For the frosting: In a mixing bowl, beat cream and sugar until light and fluffy. Stir in vanilla and bourbon.

FINISH:

– Slice off the top fourth of the cake horizontally and set aside. Place the remaining cake on a freezer-safe plate. With a thin serrated knife, gently score around the inner edge, about ¾ inch from the edge and no deeper than 1 inch from the bottom of the cake. Repeat with outer edge. With a serrated spoon, carefully scoop out the cake between the scores to create a tunnel. Freeze 1 hour. (Go for it! Eat the scooped-out cake while you’re waiting.)

– Remove the cake from the freezer. Fill the center tunnel with softened bourbon-spiked ice cream. Put the top layer back on, wrap tightly in plastic wrap, and freeze at least 4 hours. Frost, and then freeze 30 minutes before serving.

Flavor variations are endless! Try these combinations or mix and match to suit your taste:

Bourbon Chocolate Caramel-Vanilla Ice Cream Cake — For the ice cream: Replace cherry vanilla with caramel vanilla swirl.

Rum Mocha Ice Cream Cake – For the cake and ice cream: Prepare a chocolate cake in a tube pan. Add ½ cup rum to the batter before baking. Fill with coffee ice cream that has been spiked with rum. For the frosting: Substitute rum for the bourbon and chocolate extract for the vanilla.

Vodka Mint Chocolate Ice Cream Cake – For the cake: Prepare a chocolate cake in a tube pan. Add ½ cup vodka to the batter before baking. Fill with mint chocolate chip ice cream that has been spiked with vodka. For the frosting: Substitute rum for the bourbon and mint extract for the vanilla.

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Okay, so these aren’t quite ice cream, but they’re packed with fruit and simple, delicious ingredients like yogurt and honey.

Break the mold with these creamy treats worthy of National Ice Cream Month.

Berries and Buttermilk Smoothie Ice Cream Pops

From On A Stick by Matt Armendariz

Sweet, simple, and with a tang of buttermilk, these smooth ice cream pops are fun to make. Feel free to use any variety of frozen fruit that you have on hand.