Category Archives: Sweet Treats

Cold Stone Creamery Sweet Cream Ice Cream – Knock Off

One of my favorite ice creams ever is Cold Stone Creamery’s Sweet Cream Ice Cream. I first had it this past Labor Day weekend in Anaheim, while we were at Disney. It was a very hot weekend, and there is nothing better than munching on this ice cream while walking back to the hotel after a hot, sticky day at the park.

I have thought about, dreamt about, desired this ice cream since then.

I had to have it!

Since the only Cold Stone Creamery is 30 miles away, I was left with making it at home. After an exhaustive search on the internet (okay, really just typing in what I wanted and clicking on the first link) I found this recipe.

Churning the Ice Cream

Churning the Ice Cream









Could it be? My Sweet Cream ice cream?

The reviews look promising. I had all the ingredients. There was nothing left to do but plunge forward with trying it.

It was creamy, delicious, heaven!

I mixed in some M&Ms I had left over from holiday baking, and if I closed my eyes I was transported back to Anaheim. That is until I heard the snow and wind howling outside the window….

Oh well. The ice cream was still fantastic!

Cold Stone Creamery Sweet Cream Ice Cream


  • 1/2 cup granulated sugar
  • 2 Tbsp cornstarch
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/4 cup light corn syrup


In a large saucepan, whisk together sugar and cornstarch until combine. Pour in cream, milk and corn syrup and whisk until well blended. Cook mixture over medium heat (sometimes I even cook it over medium high to speed it up a bit), stirring constantly until mixture comes just to a gentle boil. Once mixture reaches a gentle boil, reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl. Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour – 1 1/2 hours (I’ve found this really helps the ice cream structure when freezing post ice cream maker processing, it basically gives it a head start). Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions. Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened. Mix in desired “mix-ins” (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker).

Recipe from


Cranberry-Oatmeal Bars

Oatmeal Cranberry Cheesecake Bars

Oatmeal Cranberry Cheesecake Bars

I found this recipe on Pinterest while looking for an easy bar recipe to take to a holiday gathering. They were super simple to make, and are probably the best bars I have tried.


They satisfy the desire for something sweet, while adding that sharp tang from the cranberry which cuts through the sweetness.

That, combines with the ease of making them, what could be better? Not very much in my opinion!



Cranberry-Oatmeal Bars


  • 1 package yellow cake mix
  • 2 1/2 cup quick cooking oats
  • 3/4 cup butter, melted
  • 8 oz cream cheese, room temperature
  • 1 14 oz can sweetened condensed milk
  • 2 Tbls lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 16 oz jellied cranberry sauce
  • 2 Tbls cornstarch


  1. Preheat oven to 350 degrees, and grease a 9 x 13 baking pan with cooking spray (I used the spray for baking, with the flour in it)
  2. Mix cake mix and oatmeal together in a medium sized bowl.
  3. Add melted butter and mix until a crumb forms.
  4. Press two-thirds of the cake mix mixture into the bottom of a prepared pan, reserving the remaining to become the upper crust. Set the pan aside.
  5. In a medium sized bowl, whip the room temperature cream cheese until light and fluffy. Add the sweetened condensed milk, vanilla, and lemon juice. Mix to combine. Pour over the top of the prepared crust.
  6. Combine the cranberry sauce and corn starch, then spread over the cream cheese mixture.
  7. Sprinkle the reserved cake mixture over the top of the cranberry sauce, and press down lightly.
  8. Bake at 350 degrees for 35-40 minutes.
  9. Cool completely, let firm up in refrigerator until set, and cut into 24 pieces.

There you have it. A very yummy, tart, and sweet bar to satisfy your sweet tooth!


Chocolate Extravaganza!

I was inspired by Valentines day, and a wonderful blog that I was reading, to make Valentines Day candy for my neighbors… and really, who am I kidding. Chocolate anytime of the year is perfect.

So, after scrounging Micheal’s for the perfect candy molds and boxes to pack the goodies in, and hitting up the grocery stores for the rest of the ingredients, I was ready to start my foray into candy making.

I planned on making Salted Caramels, Raspberry Chocolate Squares, and Chocolate Toffee Bites. Now mind you, I have never made caramel before (shoot, I didn’t even have a candy thermometer until yesterday!), and it seems like every time i try to melt chocolate I end up breaking it! But none of that mattered. I was going to make the candy…. even if it killed me, or drove me insane (which is the more likely outcome).

I started with the Salted Caramels, and followed the recipe to a T… at first. Everything was going well, I had melted the chocolate (60% Cocoa) in to the warmed milk,

boiled the sugars until golden,

and then added the chocolate to the sugars.

Then it boiled, and boiled, and boiled. It was supposed to boil until it reached 255 degrees, the perfect temperature (or so I’ve read) to make the caramel firm, but not hard. The recipe stated that it would only take 15 minutes to reach that temperature. Uh, nope. Not quite. After about 30 minutes, it finally reached 225 degrees. (The thread stage, for those that know what it means. I don’t. I just knows that is what it said on my candy thermometer.) I debated on continuing cooking the candy, but wasn’t quite sure if heating twice as long (or longer) then the instructions would be a bad thing… so I pulled it out and poured it into the prepared pan.
After two hours, the caramel was supposed to be hard enough to cut. It wasn’t. Guess I should have tried to force the temperature up higher! The caramel was very soft and sticky. It stuck to everything. The knife I was trying to cut with, the parchment paper, my fingers…. everything! There was no way that it would go into the box and not be a disgusting mess. I was so disappointed! It had looked so pretty in the pan, and was not going to work! But wait. What if I rolled the caramel into balls, and dipped it into chocolate. The chocolate should coat the caramel so that they won’t stick together in the box. I tried it, and it worked!

Yippie! One candy down!

The next one I attempted was Chocolate Raspberry Squares. This had to be one of the easiest candies to make. I melted a mix of semi sweet and dark chocolate, and combined it with a mixture of pureed raspberries and sweetened condensed milk.

Then spread into the molds.

It was supposed to be a soft fudge consistency… but it never hardened. I think there was too much liquid (the condensed milk and raspberries) to the chocolate. It tasted fabulous, but 24 hours later, it was still a gooey mess.

Okay, that didn’t work (this time), but I still had one more to make… the Chocolate Toffee Bites. Again, another easy peasy recipe. Melted chocolate (same mix of semi sweet and dark chocolate) and mixed with toffee bits.

Then pour into candy molds.

Bekah helped me with this one, and loved it!

She ate so much chocolate when prepping, and pouring the candy, that the poor thing was hyped up for the rest of the night!

When I unmolded the candy, it was perfect!

Yippie! One that went as it was supposed to! Hum, maybe I should have Bekah help with the candy from now on. She seems to be my good luck candy maker.

Anyway, we packaged and delivered the candies to neighbors and family.

(and in the process got all of the remainder of the candy out of the house. Thank goodness. I ate too much of it while making it too!)

Happy Valentines Day!


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