The recipes use a mix of classic and specialized OXO tools to yield delicious results with minimal effort.
We partnered with Benat, our Baking Team Product Manager and resident dessert expert, for sweets worth taking to a party this 4th (or unveiling at your own soiree) all without the need to turn on the oven or stove on a hot summer day. After seeing (and eating) the results, we’re pretty sure the ooohs and ahhhhs won’t just be relegated to fireworks this year.
Watermelon Prosecco Granita
Refreshing, summery, bubbly. Perfect for a party.
- 6 cups seedless watermelon, cut into 1-inch cubes
- 2 limes
- ½ cup sugar
- 1 cup prosecco (optional)
- Mint (for garnish)
1. Place cut watermelon, juice of both limes, and sugar, into a large mixing bowl or blender jar.
2. Blend until smooth.
3. Strain blended watermelon mixture through a fine mesh strainer into a bowl. Add prosecco and mix.
4. Transfer the mixture to a 3 Quart Baking Dish with Cover. Cover and place in freezer for 2-3 hours until frozen.
5. Use a fork to scrape the top frozen layer. Return the dish to the freezer. Repeat every couple of hours until the entire mixture is shaved. Store in a covered baking dish until you’re ready to serve.
6. Serve in a glass or small bowl. Add mint for garnish.
Note: You can also freeze this dish overnight and still have perfectly delightful granita the next day. Make sure to allow for an hour for defrosting and scraping before serving.
Mini Icebox Cakes
These are so cute (and delicious) that they elicited squeals usually reserved for babies and puppies. We love how the Glass Baby Blocks come in the perfect single-serve size for a party, complete with a tray for stacking and storing in the refrigerator. Serves 8.
- 1 ½ cups heavy whipping cream
- 1 ½ teaspoon vanilla extract
- 2 tablespoons confectioners sugar
- chocolate wafer cookies
1. In a large mixing bowl, use a whisk to whip cream, sugar and vanilla extract until soft peaks form.
2. Assemble the mini icebox cakes: in a 4 oz Glass Baby Block, place 1 wafer cookie on the bottom and top with whipped cream Note: you will need to break wafer cookies into smaller pieces on the bottom of the container to fit neatly.
3. Place a dollop of whipped cream on top of the cookie. Repeat until you reach the top of the container. The top layer should be whipped cream.
4. Place lid on top and refrigerate overnight.
To serve, top with cookie wafer crumble and your favorite fresh berries (we used raspberries.)
Chocolate Ice Cream Cups
This recipe comes together in a snap and kids will love measuring the melting chocolate, tasting the melted chocolate, decorating the Cups, tasting again one more time, and finally: eating. Our Silicone Baking Cups, which are designed to be used as muffin tin liners complete with built-in pull tabs, also make for the perfect pop-out mold for chocolate “shells.” Yields 2-4 cups, depending on thickness of chocolate layer.
- ½ cup colored melting chocolate or chocolate chips
- Ice cream
- Mixed berries
1. Place melting chocolate in a microwave-safe container. We used our Squeeze & Pour Measuring Cup.
2. Microwave for 30 seconds, Stir and microwave for :15 second intervals until completely melted. Keep stirring the chocolate so it doesn’t stiffen. (Note: It’s easier to work with small batches of chocolate. Melt a manageable amount to prevent reheating multiple times.)
3. Using a silicone pastry brush, dip brush into melted chocolate and brush over the entire interior of the Baking Cups, making sure to not leave any gaps.
4. Cool Cups in refrigerator or freezer.
5. Once chocolate sets, carefully separate chocolate cup from Baking Cup.
6. Scoop ice cream into cups, add berries or other toppings.
Tip: For swirly cups, use the pastry brush to mix different colors of melted baking chocolate together. For layered cups, brush on a layer of melted chocolate, let it set in the fridge and add additional layers of melted baking chocolate.