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by Caitlin Saniga

Blood orange float

The French vanilla ice cream gives this drink a sweet old-timey feel. But raspberry, pineapple or lemon sorbet would be fun to try. And honey adds sweetness to the naturally tart blood orange juice. If you wanted, you could switch the club soda for ginger ale or lemon-lime soda, too.

  • 3 medium blood oranges
  • 1/4 cup honey
  • 2 cups club soda
  • French vanilla ice cream
It seems to me that the darker the pulp of the blood orange is, the sweeter it is too. Mine were a nice balance of sweet and tart with lots of citrusy flavor.

It seems to me that the darker the pulp of the blood orange is, the sweeter it is too. Mine were a nice balance of sweet and tart with lots of citrusy flavor.

Scrub the peels of the blood oranges, and then slice 4 garnishing wedges from one orange. Set aside.

Juice the rest of the oranges with a fork, press or juicer, then pass the juice through a fine mesh sieve to remove the pulp.

In a glass container, combine the orange juice and honey and microwave for about 1 minute (or long enough to soften the honey).

Even after running my blood orange juice through the sieve several times, a few flecks of pulp remained. No harm, though!

Even after running my blood orange juice through the sieve several times, a few flecks of pulp remained. No harm, though!

Use a whisk to blend the juice and honey together. Chill the juice for 30 minutes.

Divide the juice among four tall glasses. Then divide the club soda between the glasses. Add a scoop of ice cream to each glass, then garnish with orange wedges. Serve with straws and spoons.

Makes 4.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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by Sarah Steimer

The recipe is really easy, you probably already have all the ingredients. It just takes a bit of time and expect to burn your finger prints off.

  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons flour
  • 6 tablespoons sugar (stick with granulated, nothing larger grained)
  • 1 1/2 teaspoons corn starch
  • 3 teaspoons water
  • fortunes (optional, of course)

    It's easier to illustrate the folding than to explain it. Note: Seam at the top.

Beat the egg whites, vanilla and almond extracts, and vegetable oil in a medium bowl until frothy.

Sift together the flour, sugar and cornstarch. Add the water to the dry mixture, then add everything to the egg mixture. Whisk until completely smooth.

Grease a baking sheet (I went with cooking spray). On your first try, only make two cookies. Place 1 1/2 teaspoons on the sheet for each cookie. Using the back of a spoon, smooth the batter into a circle that is as thin as possible.

Bake at 300 degrees for about 14 minutes, turning the pan halfway through, until the cookies are golden.

Immediately when the cookies come out, place one fortune on each circle. Bring the edges together over the fortune (not folding the fortune in half). Place the flat edge of the half circle on the rim of a glass and press the sides down over the edge (see photo).

To hold the cookie’s shape, place each in a muffin tin. Once you’ve mastered the fold, you can work with more circles on the pan at a time – although I only went as far as four at a time.

Perfect size.

The cookies harden VERY fast so it’s important not to let them cool – basically at all. It hurts the fingertips a bit, but not too bad. Work quickly or the cookies will break.

Makes about 20-24, depending on how large or thin the cookies are.

Recipe adapted from: hungrygnomes

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by Sarah Steimer

A cup of coffee (or in Anna's case, the whole pot) plus a couple of these guys is not a bad start to the day.

  • 1 cup oatmeal
  • 1/2 cup natural peanut butter or other nut butter (if you keep it refrigerated, give it some time on the counter so it can get soft)
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup flax seed
  • 1/2 cup mini chocolate chips (dark chocolate is healthiest)
  • 1 teaspoon vanilla
  • 1/3 cup raisins or dried cranberries

Combine all ingredients and roll into small balls – although for me it was more like pressing them into small balls. Refrigerate and grab for breakfast.

Makes about 16 golf ball-sized energy nuggets.

Recipe: Anna Carney

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by Sarah Steimer

It was 93 degrees out when I shot this. I had seconds to get a decent picture.

  •  6 ounces vanilla yogurt
  • 2 lemons
  • 5 strawberries
  • 4 teaspoons honey
  • 2 cups of cold water

Place a few tablespoons of the yogurt in six 4-ounce paper cups. Insert popsicle stick and freeze for at least 45 minutes (you may need to mess with the stick a little to get it to stand up).

I immediately dripped some of this on my shirt. Little ice water pulled the stain out, though.

In a blender, combine the strawberries, juice of two lemons, honey and water. You can use sugar instead of honey, but  I just thought it’d be nice to stick with natural sugars instead of granulated. Pour the mixture into the cups and freeze for another few hours. The popsicles should pop right out without much effort.

Makes six popsicles.

Recipe adapted from: Shop.Cook.Make

Photos: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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