Star-Spangled Sugar: 4th of July Dessert Recipes for 2021

Photo courtesy of The Organized Mom

It’s Independence Day — the quintessential summer holiday to spend at the lake! Between boat rides in the sun, watching fireworks, and grilling in the backyard, there’s so much to love about this day. One of the most fun ways to celebrate the 4th of July is making themed summer treats. Last year, we served up several cocktail recipes with a unique revolutionary flare. This year, we’re whipping up some festive desserts. Check out these delicious recipes that will have your guests coming back for seconds!

Red White and Blue Poke Cake

Photo courtesy of Betty Crocker

It’s America’s birthday — so what kind of dessert is more appropriate than a cake? As its name suggests, a poke cake involves poking holes into a baked cake. From there, you fill it with a liquid-like pureed fruit, chocolate cream, or pudding. The result is more flavorful and moist than your average cake. The filling is red gelatin for this recipe, allowing the festive colors to seep into the entire cake. Check out this easy recipe from Betty Crocker

Ingredients: 

  • 1 box of white cake mix (calls for water, vegetable oil, and eggs) 
  • 1 box (3 oz) strawberry-flavored Jell-O
  • 1 cup of boiling water 
  • ½ cup of cold water
  • 1 box of white chocolate-flavored Jell-O instant pudding  
  • ½ cup cold milk 
  • 1 container (8 oz) Cool Whip frozen whipped topping 
  • 1 cup sliced fresh strawberries 
  • ½ cup fresh blueberries 

Directions: Heat the oven to 350 degrees and bake the cake. Cool for 20 minutes, then poke holes almost to the bottom of the cake, spacing the holes out by ½ an inch. Stir gelatin and boiling water in a bowl, stir in cold water and pour the mixture on the cake. Refrigerate for 3 hours. Then, beat the pudding mix and milk and use as a whipped topping. Add strawberries and blueberries in a flag shape on top.

Star-Spangled Red, White, and Blue Slab Pie

Photo courtesy of Pillsbury

No baked dessert says “All American” quite like a pie. From Pillsbury, this 4th of July dessert is easy to make, refreshing, and delicious. The assortment of fruit flavors boasts patriotic colors in celebration of this holiday, and the lemon flavor adds the perfect amount of citrus. Take a look at the full recipe from Pillsbury. 

Ingredients: 

  • 3 crusts from 2 boxes of refrigerated Pillsbury pie crusts (2 count) softened as directed on box 
  • ¼ cup of sugar 
  • 2 packages (8 oz each) of cream cheese, softened 
  • 2 containers (6 oz each) of Yoplait original lemon burst yogurt 
  • Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel) 
  • 6 cups assorted berries (sliced strawberries, blueberries, raspberries, and blackberries)
  • 1 cup strawberry glaze (from 13.5 oz container) 

Directions: Place pie crust into an oven preheated to 450 degrees. Bake for 10 to 12 minutes and allow to cool for 30 minutes. In the meantime, take out another pie crust from the pouch, cut stars using cookie cutters, and bake for 5-7 mins. In a medium bowl, beat the remaining ingredients (besides berries) with a mixer and spread into the crust-lined pan. Refrigerate for 30 minutes. Finally, mix and glaze the berries in a bowl and spoon over the top of the pie.

American Flag Rice Krispie Treats

Photo courtesy of Quarto Knows

The only thing better than a classic Rice Krispies treat is one in the shape of the American flag. This simple recipe is fun for both kids and adults alike. With easy ingredients and just a hint of food coloring, you’ll have the perfect summer treat to share with your family and friends. 

Ingredients: 

  • 1 stick of butter 
  • 2 bags of marshmallows (10 oz. bags) 
  • 10 cups of Rice Krispies cereal 
  • Food coloring 
  • White star sprinkles

Directions: In a large bowl, melt butter and marshmallows. Then separate the mixture into 3 bowls, with one disproportionately smaller (for the blue part of the flag). Then, color the mixture with red, white, and blue food coloring. From there, pour in the Rice Krispies and mix, then place into 9×13 pans, then let chill for a few hours. Swap the Rice Krispies between pans so that the stripes and stars are arranged in the shape of a flag. Enjoy!

Loaded Red, White, and Blue Cookie Bars

Photo courtesy of Pillsbury

If you’re looking for a treat that’s easy to bring on board a boat, try baking red, white, and blue cookie bars. These 4th of July desserts are best enjoyed alongside some vanilla ice cream to cool you down after a long day out in the sun. One of the best parts about these bars is that they’re packed with sweet flavors. Oreos, M&M’s, chocolate chips, and sprinkles add delicious variety to these pastries. 

Ingredients: 

  • 1 roll of refrigerated sugar cookies
  • 3 oz cream cheese, softened
  • 2 tablespoons all-purpose flour 
  • 8 Golden Oreo sandwich cookies, coarsely crushed (1 cup) 
  • ½ cup red, white, and blue M&M’s candy-coated milk chocolate candies 
  • ½ cup semisweet chocolate chips 
  • ¼ cup coarsely chopped cocktail peanuts 
  • 2 tablespoons red, white, and blue candy sprinkles
  •  ¼ cup white vanilla baking chips

Directions: Break cookie dough into chunks, add cream cheese and flour, and stir. Then, stir in crushed cookies, candies, chocolate chips, and peanuts. Coat a 9×13-inch pan with baking spray, and spread mixture in bottom of pan. Sprinkle candy sprinkles on top. After baking at 350 degrees for about 30 minutes, allow to cool for 30 minutes. While cooling, microwave the vanilla baking chips until they’re smooth. Then, use a Ziplock bag to ooze the icing over the top of the cookies.

From our lake home to yours, happy 4th of July! We hope you enjoy these tasty treats.

Fun Ice Cream Recipes to Try This Summer

Photo courtesy of Fox Island Creamery.

Finally– the holiday we’ve all been waiting for this summer. In honor of National Ice Cream Day on July 19th, we’re taking a look at some delicious homemade ice cream recipes. Whatever your preferred flavor, there’s a frozen treat for you to enjoy at your lake house

Hot Cocoa Ice Cream

Photo courtesy of Delish.com.

There’s nothing better than drinking a warm hot chocolate while watching falling snow outside your lake house in winter. This ice cream recipe is simply the colder equivalent of that delicious treat. Add some chocolate drizzle and a candy cane for a little Christmas in July.

Ingredients: 

  • 3 c. heavy cream 
  • 1 14 oz. can of sweetened condensed milk 
  • 3 hot cocoa packets 
  • 1 c. mini marshmallows, more for garnish 

Directions: Beat heavy cream in a stand mixer with an attached whisk. In the mixture, fold in mini marshmallows and hot cocoa. Move the mixture to a 9” x 5” loaf pan and smooth with a spatula. Top with additional marshmallows and freeze for 5 hours, until firm. When ready to serve, let soften outside the freezer for 10 minutes. 

Check out the full recipe from Delish.com.

Strawberry Ice Cream

Photo courtesy of MarthaStewart.com.

Strawberry ice cream is a classic warm-weathered dessert. Enjoy this light and refreshing fruity flavor from the comfort of your lake home. The chunks of strawberries add a fun texture to this treat.

Ingredients: 

  • 1 pound strawberries, hulled and halved 
  • 8 ounces more strawberries, coarsely chopped 
  • 1 tbsp. fresh lemon juice 
  • ½ teaspoon kosher salt 
  • 1 cup low-fat milk 
  • 1 cup heavy cream 
  • ⅔ cup sugar, plus ½ cup more for macerating 
  • ½ cup light corn syrup 
  • ¼ cup vodka or silver tequila 

Directions: Puree halved strawberries with lemon juice and salt in a blender. Strain through a fine-mesh sieve to create 1 ½ cups of puree. Combine milk, cream, ⅔ cup sugar, and corn syrup in a medium saucepan. Once you’ve brought to a boil, reduce heat and simmer for 2 minutes. Strain mixture into a bowl in an ice bath and occasionally stir for five minutes until cold. Stir in strawberry puree, refrigerate covered for at least 2 hours. 

See the full recipe from marthastewart.com. 

Cookies and Cream

Photo courtesy of SouthernLiving.com.

Whether you’re a kid or an adult, cookies and cream is a staple ice cream flavor. The key to getting this beloved ice cream recipe right is in the cookies. Make sure you’re crushing them with consistency, so every bite is delicious. Keep in mind that you need an electric ice cream maker for this one!

Ingredients: 

  • 1 cup cold whole milk 
  • ¾ cup granulated sugar 
  • 2 cups cold heavy cream 
  • 1 teaspoon vanilla extract 
  • 18 Oreos (or other cream filled sandwich cookies)

Directions: Whisk milk and sugar until sugar dissolves. Then, stir in heavy cream and vanilla. Transfer to an electric ice cream maker and freeze according to instructions. Meanwhile, crush cookies in a ziplock bag into a sandy consistency. Add cookie mixture to ice cream as the machine is running. Once it’s done, transfer the ice cream to a 9” x 5” loaf pan. Chop the remaining 8 cookies, sprinkle over the ice cream, and fold. Freeze for 2 hours. 

View the full recipe at Southernliving.com. 

Cannoli Ice Cream

Photo courtesy of Delish.com.

Cannolis and ice cream are delicious separately, but they’re even better together. If you can’t find cannoli shells at the store, try substituting graham crackers or ice cream cone pieces for a similar crunchy texture.

Ingredients: 

  • 2 c. heavy cream 
  • 1 (14.5 oz.) can sweetened condensed milk 
  • ½ c. ricotta cheese 
  • ½ tsp. Ground cinnamon 
  • ¼ tsp. Ground nutmeg 
  • 2 c. mini chocolate chips, divided 
  • 1 ½ c. crushed cannoli shells, divided 
  • ½ c. chopped pistachios, divided 
  • Cones for serving 

Directions: Beat heavy cream for five minutes in a large bowl with a whisk or hand mixer. Fold in sweetened condensed milk, ricotta, cinnamon, and nutmeg until it’s thoroughly combined. Then, fold in 1 ¼ cups mini chocolate chips, 1 ¼ cup crushed cannoli shells and all chopped pistachios except two tablespoons. Once it’s combined, transfer to a 9”x 5” pan and top with remaining chocolate chips, cannoli shells, and pistachios. Freeze five hours until solid, then let soften 10 minutes before scooping. 

View the full recipe on Delish.com. 

Vanilla Ice Cream

Photo courtesy of CountryLiving.com.

We’re going back to the basics. Sometimes, nothing beats a simple scoop of vanilla. This vanilla bean recipe is the perfect blank slate, so you can keep it plain or add fun mix-ins like m&ms, chocolate glaze, or sliced almonds. Whatever you prefer on a warm lake day!

Ingredients: 

  • 3 c. whole milk 
  • 2 c. heavy cream 
  • ½ c. sugar 
  • ¼ tsp. Kosher salt 
  • 1 vanilla bean 
  • 5 large egg yolks 

Directions: Whisk all ingredients besides the eggs in a large, heavy saucepan. Cook over medium heat for 4 minutes, stirring until sugar dissolves and the mixture is hot. Gradually whisk 1 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture and cook over medium heat for 8-10 minutes, whisking constantly. The mixture will thicken. Then, pour through a fine wire-mesh strainer into a bowl, discarding solids. Cool completely. Chill between 8-24 hours. Pour into an electric ice cream maker and freeze according to instructions. 

See the entire recipe on Countryliving.com.

Vanilla Almond Ice Cream with Cherries and Pistachios

Photo courtesy of FoodandWine.com.

If you have gourmet tastes, this ice cream recipe is for you. The combination of nuts and fruit brings out a refreshing, natural flavor. Keep in mind that this dessert calls for a few more ingredients than your standard homemade ice cream, but the tasty payoff is worth it.

Ingredients: 

  • 6 egg yolks 
  • 1 ½ cups heavy cream 
  • 1 ½ cups whole milk 
  • ¾ cup sugar 
  • ¾ teaspoon kosher salt 
  • 1 vanilla bean, split lengthwise with seeds scraped 
  • ½ teaspoon pure almond extract 
  • ¾ cup fresh cherries, pitted and halved 
  • ¼ cup shelled pistachios, chopped 

Directions: Put a medium bowl into a large bowl of ice water. In a separate bowl, beat egg yolks for 1-2 minutes. Whisk cream with milk, sugar, salt, and vanilla bean and seeds in a medium saucepan. Simmer until sugar is dissolved. Gradually whisk half of the mixture into the egg yolks, then whisk back into the saucepan. Cook on low heat, constantly stirring for 12 minutes. Strain the custard through a medium-mesh strainer into the ice water bowl. Discard vanilla bean. Let it cool, then stir in almond extract. Seal in a freezer bag and lay flat in the freezer for at least 8 hours. Transfer frozen custard to a food processor and pulse until smooth. Transfer to 9”x4” pan and fold in cherries and pistachios. Cover and freeze for 6 hours. 

Check out all the recipe details at foodandwine.com.

Don’t have the kitchen tools needed for some of these recipes? No sweat! You can always enjoy homemade ice cream at the lake using the tried-and-true ice cream recipe in a bag. It’s an easy and fun science experiment that’s just as tasty.

From us at Lake Homes Realty, Happy National Ice Cream Day! 

5 Best Homemade Treats to Keep Cool This Summer

Photo courtesy of SaranacLake.com.

From water sports to sunbathing, summertime represents the essence of lake living. In honor of the first day of summer, we’re celebrating by making delicious frozen treats. Each one of these chilled recipes is easy to make from the comfort of your lake house. Read on for our top picks that will keep you cool in the summer heat! 

Ice Cream

Photo courtesy of foodnetwork.com.

You don’t have to wait in the Ben and Jerry’s line for the perfect ice cream. You probably have most of the ingredients you need at home. As a fun bonus, it’s a science experiment so that you can observe chemistry in action. Toss in toppings like cookie crumbles, fudge, or fresh fruit and enjoy! 

Ingredients: 

  • 2 cups whole milk 
  • ½ cup granulated sugar 
  • 1 tablespoon vanilla extract 
  • 10 cups ice 
  • 8 tablespoons rock salt 

Directions: In a medium bowl, mix milk, sugar, and vanilla. Pour half of the mixture into a sandwich bag and seal tightly. Place the bag into a larger plastic bag, add the remaining batter, and seal. In a 4 quart Tupperware, add rock salt, ice, and plastic bags. Shake for 5 minutes and voila — you’ve got ice cream! Check out the full recipe here

Snow Cones

Photo courtesy of diys.com.

You don’t need a snow cone maker to enjoy this frozen treat at your lake house. As long as you have a blender, you’re all set. Whether you use Kool-Aid packets or another powdered drink mix, you can customize with your favorite flavors like cherry, blueberry, and grape. Pick up some cone-shaped cups and enjoy. 

Ingredients: 

  • 4 cups of water 
  • 4 cups of sugar
  • 4 envelopes powdered drink mix 
  • 4 cups crescent-shaped ice cubes 
  • 1-2 tablespoons water 

Directions: Boil 4 cups of water in a large saucepan on medium-high. Stir in sugar until it’s dissolved. Divide this syrup evenly into 4 medium bowls and add an envelope of powdered drink mix to each. Stir until powder is dissolved, then pour into 4 squeeze bottles. In a blender, pulse ice until it is crushed. Sprinkle water over ice, scoop into balls, and drizzle syrup. View the full recipe here

Ice Pops

Photo courtesy of laylita.com.

Simply a classic, ice pops are a favorite among parents and kids alike. They’re also easy to make with a prep time of only 5-10 minutes. Just be sure to factor in the 5 hours of freezing time. You can set them in the freezer in the morning, enjoy an afternoon on the lake, and come back for afternoon ice pops. 

Ingredients: 

  • 2 cups of frozen strawberries or blueberries (thawed)
  • ¼ cup apple juice
  • 2 tablespoons honey 
  • ½ lemon, juiced 
  • 1 pinch salt 

Directions: Combine all ingredients into a blender until smooth. Pour blended juice into ice pop molds and freeze for 5 hours. If you don’t have molds, pour juice into 3-ounce plastic cups, cover with foil, and insert popsicle sticks through the foil into the cups. Find the recipe here

Monkey Tails

Photo courtesy of SimpleRootsWellness.com.

Monkey tails are the chocolate lover’s alternative to fruity ice pops. A refreshing twist on the classic chocolate and banana combination makes these delectable snacks full of rich flavors, creating an ideal summer dessert. Feel free to top with crushed nuts or coconut flakes.

Ingredients: 

  • 6 large bananas 
  • 2 cups dark chocolate chips 
  • 2 teaspoons coconut oil 
  • Popsicle sticks 
  • 2 tbsp chopped nuts or coconut flakes (optional)

Directions: Insert a popsicle stick into the ends of each banana and place on a baking sheet lined with wax paper. Freeze for 1-2 hours. Meanwhile, mix chocolate chips and vegetable oil and microwave in 30-second intervals until chocolate is melted and smooth. Remove bananas from the freezer, dip in chocolate, then place back in the freezer until chocolate is firm (30 minutes). Check out the recipe here

Mocktail Piña Colada

Photo courtesy of delish.com.

If you like piña coladas (as the song goes), this is the perfect summer treat for you and your kids. This fruity, tropical beverage is a great way to wind down while watching the sunset on your boat dock. Include colorful straws and a cocktail umbrella for the full tiki bar effect. 

Ingredients: 

  • 2 ripe bananas 
  • 1 cup of freshly diced pineapples 
  • 1 cup of pineapple juice
  • ½ cup of coconut milk 
  • 3 cups of ice cubes 
  • Pineapple wedges for garnish 

Directions: Blend all ingredients except pineapples in a blender, then pour the mixture into glasses and garnish with pineapple wedges. Serve while it’s cold! View the recipe, and other great mocktails, here.

Now enjoy the first day of summer at the lake — and stay cool!

Top Six Baking Cookbooks to Buy This Summer

Due to the pandemic, we’ve been spending more time indoors, looking for ways to occupy our time. For comfort, many of us have turned to baking. In fact, creating homemade bread is such a popular activity that yeast is now hard to find. It’s no wonder — there’s a delightful satisfaction that comes with creating your own baked goods. Just imagine the smell of fresh bread, taking that first bite on your lakefront patio. Simply mouth-watering. If you’re hoping to start a baking project during quarantine at your lake house, check out these six baking cookbooks. From baking bread to hosting guests, we’ve got you covered. 

The Baking Bible by Rose Levy Beranbaum

Photo courtesy of Cindy’s Recipes and Writings.

This cookbook lives up to its bold title. In 1998, The Washington Post admiringly referred to author Rose Levy Beranbaum as the “Diva of Dough.” She’s continued this legacy since. The award-winning author of The Pie and Pastry Bible (the fruit of 10 years of labor) released The Baking Bible in 2014. This general cookbook covers a wide range of meticulously crafted baking recipes from ice cream cookies to sweetbreads. If you’re a detail-oriented baker and believe that every teaspoon counts, this cookbook is for you.

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

Photo courtesy of Amazon.com.

If you’re specifically interested in bread, this is one of the top baking cookbooks. A key figure in artisan bread making, Peter Reinhart’s passion for bread led him to a two-year journey in search of the perfect pizza. He originally released The Bread Baker’s Apprentice in 2001, and it won a James Beard Award in 2002. In 2016, he released a 15th-anniversary edition with updated methods. It includes tried-and-true recipes from across the world, such as artos (Greek Celebration Bread), French Bread, and New York bagels. It also features a crash course in bread classifications and categories. If one book isn’t enough for your (br)education, check out Peter Reinhart’s regularly-updated blog and learn his philosophy about why bread is special in his Ted Talk

Little Flower Baking by Christine Moore

Photo courtesy of LittleFlowerCandyCo.com.

As she describes in her cookbook, Christine Moore used to create homemade meals for her parents as a child. This lifelong passion for baking turned into a successful career. With head baker Cecilia Leung, Christine Moore founded the local cafe Little Flower Candy Co. in Pasadena, CA. Her cookbook, Little Flower Baking, includes homemade recipes like cream biscuits, layered cakes, and buttercream frosting. Staci Valentine’s photography decorates the pages and captures each dessert in detail. She’s carefully tested every recipe to ensure that it’s doable for home cooks. When it comes to top baking cookbooks, this one’s a great choice that will satisfy your sweet tooth. 

The Art of French Pastry by Jacquy Pfeiffer & Martha Rose Shulman

Photo courtesy of sg.carousell.com.

Just because we can’t travel to France right now doesn’t mean we can’t enjoy the country’s delicacies from our lake homes. Brought to you by French master pastry chef and teacher Jacquy Pfeiffer and New York Times Cooking columnist Martha Rose Shulman, this book is extensive. It’s not your standard cookbook, which is often full of recipes but disengaged with the overall craft of cooking. In The Art of French Pastry, each recipe is deeply connected to the artistry behind the desserts. If you’ve ever wanted to learn to pipe an eclair or if you’ve wondered what a paring knife is used for, this high-class pick of the top baking cookbooks is for you.

Fancy Desserts by Brooks Headley

Photo courtesy of Eater.com.

Brooks Headley is not your average chef. He’s a punk rock drummer who found his passion for pastries in his late 20s. After serving as the executive pastry chef at the luxury restaurant in New York City, Del Posto, he opened Superiority Burger. His experimental style and creativity are evident in his book, Fancy Desserts. The term “fancy” is even paradoxical, as the book is filled with down-to-earth authenticity. The first page features a wine glass filled with gummy bears, and he lists “human hands” as its own section among necessary baking tools. He’s known for including vegetables in his recipes, such as Sweet Pea Cake. This book is perfect for those with a fun spirit who want to make creative yet high-quality desserts. 

What’s a Hostess to Do? – Susan Spungen

Photo courtesy of Amazon.com.

Once quarantine lifts, you’ll want your lake house guests to witness your new cooking skills. What’s a Hostess to Do? is your perfect guide to this future event. Recently lauded for her innovative Peppermint Stripe Cookies, cook and food stylist Susan Spungen is an expert on creating food and entertaining. Although not a traditional cookbook, this book earns its place among the top baking cookbooks. It covers everything from casual dinners to brunch buffets. She also includes tips about hot topics like mailing invitations, facilitating mingling, and hundreds of party dish recipes. In her newly-released book Open Kitchen: Inspired Food for Casual Gatherings

We hope these books inspire your quarantine cooking at your lake house. In the words of Peter Rinehart, “May your crust be crisp, and your bread always rise!”