Easy homemade drumsticks taken to a new level with super creamy ice cream loaded with salted caramel, peanut butter, and peanut butter cups. The best drumsticks on the planet!!

C.W. sez: “I was tempted to call these Copycat Drumsticks, but they are so much more than just homemade drumsticks.  Maybe, possibly, the best drumsticks/ice cream cones ever.

“When it comes to an ice cream vending machine or the ice cream man, I’ve always been more of a drumstick kid of guy. There’s drumsticks, and then there’s THESE DRUMSTICKS. A little concoction I picked up from a Hoo Doo queen last time I was in New Orleans.”

Basically, the drumsticks starts with a waffle cone. Yes, a waffle cone and not a sugar cone.

Waffle cones don’t break as easily as sugar cones, they’re bigger, meaning more ice cream for me, and they are just so much better than cardboard-tasting sugar cones. Sorry to all the sugar cone lovers out there. You can totally ignore me and still use sugar cones if you want.

Fill the bottoms of the cones with the chocolate, like normal.

Now on to the ice cream… this is where things got really crazy. First off we used the cool whip ice cream combo we posted last week to make the ice cream extra soft and creamy.

If you missed that post, it was basically all about our obsession with cool whip mixed with ice cream. Cool whip added to ice cream creates an extra layer of velvety/fluffy/softness to the ice cream even after it goes back into the freezer. It’s perfect for drumsticks to keep the ice cream soft and fluffy.

Next,  jazz up that super creamy, velvety, soft, fluffy ice cream! Every likes a good ol’ vanilla ice cream, but everyone loves an ice cream with all the fixings.

This flavor combo is C.W.’s  current obsession: Peanut Butter + Peanut Butter Cups + Salted Caramel. Think peanut butter ice cream with gobs of peanut butter chocolate deliciousness and salted caramel swirls that deepen and emphasize the salty peanuts and comforting flavor. How’s that for a run-on sentence? If that doesn’t bring you over to the dark side, I don’t know what will.

I put some extra hot fudge, salted caramel, and peanuts on top because I’m cool like that, but that’s totally optional.

These are fun to make and even more fun to eat. They are perfect to have in the freezer for summer dinner guests, but they work just as well for Friday night poker games.
Prep time   35 mins
Total time   35 mins
Serves: 6



6 waffle or sugar cones
2 cups chocolate chips
2 Tablespoons coconut oil
¼ cup roasted peanuts, finely chopped
For the ice cream:
1 (1/2 gallon) container Vanilla Ice Cream
1 (8 oz) container frozen whipped topping
¼ cup butterscotch sauce (or caramel)
¼ cup creamy peanut butter, melted
1 Tablespoon sea salt
½ cup chopped peanut butter cups

In a small bowl, melt chocolate chips and coconut oil together. Stir every 30 seconds.
Spoon 1 teaspoon melted chocolate into the bottom of each cone. Set Aside.
Line a large baking sheet with foil. Make sure the baking sheet will fit in your freezer. Set aside.

Make the ice cream:
In a large bowl, combine ice cream and frozen whipped topping using a rubber spatula or a potato masher. Stir in the butterscotch sauce, warmed peanut butter, and sea salt until no steaks remain.
Fold in the chopped peanut butter cups. Place in freezer for 10-15 minutes until semi-frozen.

To make drumsticks:
Remelt chocolate, if solidified.
Spoon about 1 cup of the ice cream into each of the cones, pushing to the bottom. Spoon melted chocolate over the tops of each cone and sprinkle over chopped peanuts.
Transfer ice cream cones to prepared baking sheet and place into freezer for 2 hours or overnight.
If the cones won’t be eaten immediately, roll them with parchment paper, place in Ziploc freezer bags and place in the freezer. The drumsticks will keep up to one month.

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Born in 1924, Joe Pope was the oldest of ten children. His family moved from Alabama to the Rosedale area in the 1930s. Joe held different jobs over the years, but in the 1970s, after a friend shared a recipe with him, he began selling hot tamales. It is said that the friend, John Hooks, got the recipe from a Mexican migrant sometime in the 1930s. A side-job at first, Joe’s Hot Tamale Place, also known as The White Front Café, became so popular that Joe made it a full-time business when he retired from his day job. Joe passed away in December of 2004, but his youngest sister, Barbara Pope, is still making his famous tamales. Barbara worked by her brother’s side for seven years, helping to fill and roll the tamales by hand. Today, Barbara, her sisters, and their ninety-seven year-old mother, Emma, can be found at the White Front, cooking and selling the same hot tamales that Joe made famous.

What the customers say:

“Wonderful folks and great tamales made the old fashioned way. A beautiful slice of the way things used to be.”

“Not the hottest tamales in the Delta, but the best.”

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Portion of Drink List,back cover of The Blue Room Supper Menu

The Roosevelt Hotel, New Orleans, LA, May, 1963

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At Washington D.C.’s favourite pizza restaurant, Matchbox, there are 16 varieties of pies. But only one requires a warning note for customers: the spicy Fire & Smoke. The crisp crust is layered with smoked Gouda, roasted red peppers, and fresh basil, plus tomato and hot chipotle-pepper sauces. It’s become a favourite among spice addicts. “We may sell more of our traditional pizzas, but we don’t dare take it off the menu,” says chef Jonathan McArthur. “We’d probably be hunted down.”
When making the pizza at home, be careful not to let the extra-hot chipotle meld into the tomato sauce too much. “You want some nuance in each bite,” McArthur says. For more modest taste buds, he suggests halving the amount of chipotle sauce—a request that diners can make in the restaurant as well. Most important is an extra-hot oven—the restaurant’s brick oven tops 800 degrees.

Fire & Smoke Pizza

Makes one 14-inch pizza.


Make the dough:

1¾ cups warm water, about 80 degrees
1 packet active dry yeast
1 tablespoon vegetable oil
1 tablespoon sea salt
4½ cups flour

In a large bowl, mix the warm water and yeast until dissolved. Add the vegetable oil and sea salt. Then gradually add the flour, stirring until the dough comes together. Remove the dough from the bowl and place on a floured surface. Mold the dough into a ball, place it into a greased bowl, and cover with cheesecloth. Let the dough sit in the refrigerator for 1 to 2 hours. For a crispier crust, let it sit overnight. When ready to make the pizza, roll the dough out onto a floured pizza peel or paddle to ¼-inch thickness.

Make the tomato sauce:

2 tablespoons extra-virgin olive oil
6 Italian plum tomatoes, peeled and minced
½ teaspoon salt
¼ teaspoon black pepper

Combine all the ingredients in a pot and reduce over low heat until the sauce has a thick consistency. Set aside.

Make the chipotle sauce:

1 ounce canned chipotles

Purée the chipotles (these are very hot peppers, so 1 ounce is sufficient). Set aside.

Assemble the pizza:

1 10-inch crust
½ cup tomato sauce
1⁄8 cup (1 ounce) chipotle purée
¼ cup chopped white onion
¼ cup puréed garlic
8 roasted-red-pepper strips
Smoked Gouda, sliced about 1⁄8-inch-thick, as needed
Dried oregano to taste
Fresh basil to taste
Extra-virgin olive oil to taste

Preheat the oven with a baking stone to 500 degrees.

Spread the tomato sauce over the flattened dough, in concentric circles from the center toward the outside. Make sure to leave space in between. Apply the chipotle sauce in the spaces between, also in concentric circles. The 2 sauces should show up as distinct circular bands (be careful not to let them mix too much). Evenly distribute the onion and garlic over the pie. Cover the pizza with Gouda, starting with slices on the perimeter, working your way toward the center. Add the 8 peppers in a star formation (there should be 1 pepper per slice). Season to taste with oregano.

Bake the pizza until the crust is crispy, about 8 to 10 minutes. Note that the Gouda, having been altered in the smoking process, will not melt as mozzarella might; though it should singe slightly. When finished, sprinkle with fresh basil and drizzle with olive oil.

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With Thanksgiving on the way, we think a pumpkin recipe is in order!


pumpkin loaf

2 cups brown sugar
4 eggs
3/4 cup vegetable oil
796mL can Pure Pumpkin
1 tbsp grated orange zest
1 cup milk
2 cups shredded bran cereal
3 cups plain flour
1-1/2 tsp salt
2 tsp baking soda (bicarb)
1 tsp baking powder
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
1-1/2 cups chopped walnuts or raisins (sultanas) or a mixture of both (optional)





1. Preheat oven to 180C. Line two 9 x 5 inch (23 x 13 cm) loaf pans with parchment or lightly oil.
2. In a large bowl, beat together brown sugar, eggs, oil, pure pumpkin and milk. Stir in orange zest and bran cereal.
3. In another bowl mix together flour, salt, baking soda, baking powder and spices until combined. With a wooden spoon, stir dry ingredients into the pumpkin mixture just until blended and stir in nuts and raisins.
4. Divide evenly into prepared pans, smoothing the tops. Run a knife along the centre of each loaf lengthwise, making an incision about 1cm (1 inch) deep.
5. Bake loaves on centre rack for 1 hour 15 minutes or until cake tester comes out clean.
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#TheRealStuff by #stoneking    5137KJ

  • 3 Basil
  • 1 Mozzarella Cheese
  • 1 Chilli Flakes
  • 1 Crème Fraîche
  • 1 Thin ‘n’ Crispy
  • 1 Mushroom
  • 1 Olives
  • 1 Red Onion
  • 2 Baby Spinach


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oLa Bottega del Gelato is arguably the best gelateria in Italy. They offer a lot of flavors and kinds of desserts that will make you think you’ve died and gone to heaven  –   like  their cacao mousse and zuppe inglese (trifle). The mousse is DEFINITELY worth getting, as the texture of it was so soft like you’re eating whipped cream. It makes you wonder how they get the texture so perfect.

The sour cherry was also intriguing, and the passion fruit and coconut is served dairy free with  really creamy coconut and passionfruit that’s not too sweet. For those that want their gelato in a cone, you can’t go past these.The cones don’t taste like paper but rather actual waffles. I highly recommend stopping by here after you get off the bridge.. They have seating outside, but be careful and don’t sit at the tables labelled for the bar next door.

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