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Roasted Strawberries
…are so good! Raw strawberries over ice cream are good, but roasted strawberries over ice cream are out-of-this-world good! They are also super easy to make!

Cut up your strawberries (however many you need, or should I say want!) and sprinkle them with a little sugar. Make sure the strawberries are evenly coated with sugar and pour them onto a baking sheet. Put them in a 350 degree oven for about 8 to 10 minutes, just until they get soft.

There are a lot of ways you could tweak this simple recipe to make it your own; drizzle them with balsamic vinegar, splitting open a vanilla bean and mix the seeds in before roasting, use brown sugar instead of white sugar, the options are endless!

 

Homemade Caramel Sauce
Homemade caramel sauce is my Achilles heel; I’ll eat it straight out of the jar with a spoon. So the other night when I was craving some thick buttery caramel sauce to drizzle over my Tillamook Mudslide Ice Cream I found this recipe from Stephanie over at the Macaroni and Cheesecake blog. There really isn’t much to making caramel sauce, but you will want to keep an eye on it as it’s cooking. The sugar and water mixture will turn from clear to caramel brown pretty quick, and if you aren’t watching it can burn. (A word of advice; use a big pot. When you add the cream at the end it will bubble up like crazy!) Let the caramel cool a little bit and then put it in storage containers and keep it in the fridge!

 

Peanut Butter Chocolate Fudge Sauce
This chocolaty peanut butter fudge topping from the Bless This Mess blog is the perfect pair for your nightly bowl of Tillamook Vanilla Bean Ice Cream! A perfect marriage of chocolate and peanut butter that’s not too complicated to make and tastes amazing!

What’s toppings do you add to your Tillamook Ice Cream?

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