Date Caramel-Stuffed Figs in Dark Chocolate

Fig season is fleeting — just a few short weeks in late summer and early fall. That’s why I love to make the most of them while they’re here! Fresh figs are nature’s candy: sweet, jammy, and elegant all on their own. But when you stuff them with silky date caramel, dip them in dark chocolate, and sprinkle them with crunchy pistachios? You get a show-stopping bite-sized treat that feels gourmet but couldn’t be easier.

This recipe is inspired by the classic pairing of figs and nuts, but elevated with a rich vegan caramel made from dates and dipped in dark chocolate. It’s a dessert that just happens to be plant-based, gluten-free, and refined-sugar free. But most importantly, it’s delicious.

Why you’ll love this recipe

• Seasonal: A perfect way to celebrate short-but-sweet fig season. Also, you can freeze them and keep the fig party rolling long after their season is done.
• Naturally sweet: No refined sugar — just dates, figs, and a little dark chocolate.
• Beautiful & easy: They look elegant but are super easy and only take a few minutes to make.
• Perfect party bite: Small, sharable, and impressive on a platter.

Date Caramel-Stuffed Figs in Dark Chocolate

Yield: 12 stuffed figs

Time: About 30 minutes

Ingredients

For the vegan caramel

• 4 medjool pitted dates
• 1/4 cup almond butter, unsalted
• 1/4 cup honey (or maple syrup)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon sea salt
• Optional: 1/4 teaspoon ground cardamom

For the figs

• 12 fresh figs, washed and dried
• 4 ounces dark chocolate, melted
• 1/4 cup roasted pistachios, finely chopped
• Flaky sea salt (optional)

Directions

For the caramel

1. Place all ingredients in blender and puree until smooth.
2. Transfer to refrigerator and chill while preparing figs.

For the figs

1. Cut shallow X in bottom of each fig (opposite stem), cutting about halfway down. Gently press at the sides so fig opens slightly like a flower.
2. Spoon or pipe about 1 teaspoon of date caramel into center of each fig.
3. Dip bottom half of each stuffed fig into melted dark chocolate, letting excess drip off.
4. Place figs on parchment paper and sprinkle with chopped pistachios and a pinch of flaky sea salt for contrast.
5. Refrigerate 10–15 minutes until chocolate firms up.
6. Note: These can be refrigerated for up to 3 days or frozen for up to 3 months.

Caramel recipe adapted from Sweet Laurel

Tips for the perfect chocolate milkshake (plus a fall twist)!

There’s nothing quite like a chocolate milkshake. Thick, creamy, cold, and deeply chocolatey—it’s comfort in a glass. And while it might seem like the kind of treat you only get at your favorite ice cream shop, the truth is, a truly great milkshake is easy to make at home if you keep a few fundamentals in mind.

Milkshake Basics

• Chilled glasses: Place your serving glasses in the freezer before youn do anything else. It’s a small step, but it makes a huge difference in keeping that shake frosty and indulgent.

• Ice cream consistency: Let your ice cream soften for 5 to 10 minutes before blending. Too cold, and your blender will struggle. Too melted, and you’ll lose that thick body. The ice cream should be scoopable but still firm.

• High-quality ice cream: Ice cream is the backbone of a milkshake, so it’s important to use the best quality you can find. Premium ice cream is churned with less air, made with richer dairy, and flavored more intensely, which translates to a shake that’s creamier, and the flavor won't be diluted by milk. That's why I always choose Hudsonville Ice Cream for making milkshakes.

• Ratio of ice cream to milk: I think a perfect balance is 3 parts ice cream to 1 part milk. I prefer to sip my milkshake through a straw. Add more ice cream if you want a spoon-thick milkshake.

• Malted milk powder: This ingredient, which is made from malted barley, wheat flour, and evaporated milk, is the key to old-school soda fountain flavor. It adds a warm, slightly toasty sweetness that deepens the chocolate flavor. 

• Best way to mix: A high-powered blender gives the smoothest results. For single servings, an immersion blender in a tall cup works beautifully. Start on the lowest speed and work up to medium speed. Blend just until the milkshake is pourable.

• Layering ingredients in the blender: Start with milk and any liquid or powdered mix-ins (pumpkin purée, malted milk powder, etc.) on the bottom, then add the ice cream on top. This helps everything blend evenly, prevents powders from clumping, and saves your blender from overworking.

But make it seasonal: Chocolate milkshakes for fall

Once you’ve got the basics down, it’s fun to play with flavor. I love to use warm spices and cozy flavors this time of year. Maple syrup, caramel, apple, cinnamon, and even crushed gingersnaps make great add-ins. But my favorite twist this year is a  Spicy Chocolate Pumpkin Milkshake.

This shake is everything we love about fall wrapped into one frosty glass: Hudsonville’s Classic Chocolate Ice Cream as the base, real pumpkin purée for a seasonal note, pumpkin pie spice, and just a touch of cayenne for warmth.

Why cayenne and pumpkin work so well

Chocolate and chili are a classic duo dating back to ancient Aztec and Mayan drinking chocolate. The warmth of cayenne doesn’t make the shake “spicy” in the hot-sauce sense—it adds a gentle heat that enhances the richness of chocolate. When paired with pumpkin and cozy fall spices, that little kick creates balance: sweet, creamy, spicy, and warm all at once. 

Spicy Chocolate Pumpkin Milkshake

Yield: 2 servings

Time: About 5 minutes

Ingredients

• 1 cup whole milk 
• 1/3 cup pumpkin purée 
• 2 Tablespoons malted milk powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper 
• 3 cups Hudsonville Classic Chocolate ice cream
• Optional toppings: whipped cream, crushed gingersnaps

Directions

1. Stick glasses in freezer.
2. Add milk, pumpkin purée, malted milk powder, pumpkin pie spice, and cayenne to the bottom of your blender.
3. Top with Hudsonville Classic Chocolate ice cream.
4. Blend until smooth and creamy, stopping to scrape down the sides if needed.
5. Taste and adjust: add more milk if you want it thinner, or another pinch of cayenne if you want more heat.
6. Pour into chilled glasses.
7. Top with whipped cream and crushed gingersnaps Serve immediately with a straw.

Zucchini Panzanella for August – A Hearty Twist on a Tuscan Classic

It’s August in Indiana. Zucchini is everywhere, tomatoes are bursting, and no one wants to turn on the oven. That’s where panzanella comes in. This rustic Italian bread salad was designed to use up summer’s bounty and stale bread in the most delicious way possible. And while the classic version leans heavily on tomatoes and cucumbers, this one lets zucchini have its moment shine.

A Brief Panzanella History

Panzanella hails from central Italy, where it was a way to make use of stale bread and highlight ripe summer vegetables. That said, the key elements are simple,:

• Dry, chewy bread that soaks up flavor

• Acid + olive oil for brightness and richness

• Fresh produce

• Herbs to bring it all together

It’s a “use what you’ve got” kind of dish and is endlessly adaptable and always better when the ingredients are fresh.

Why Zucchini (and Why Batons)?

Most raw zucchini recipes lean on shaving it thin. But here, we’re going for something with a little more bite. Cutting zucchini into thick matchsticks (batons) gives the salad structure and texture, so it doesn’t wilt or disappear into the bread. It holds its own — especially after a short salt-and-rest step that tenderizes it slightly without making it mushy.

Bread Tips: Toast Until It Talks Back

The bread is just as important as the vegetables. You want it golden, chewy, and just crisp on the edges — so it can absorb dressing without falling apart. Use a rustic loaf like sourdough or ciabatta, and toast it in a pan or oven for 15–20 minutes at 350 degrees Fahrenheit, tossing once halfway through, until it’s golden and crisp on the outside but still has a little give.

What Else to Add

• Ripe tomatoes for juicy sweetness

• Red onion or shallots, sliced thin for a little bite

• Cucumber for cool crunch

• Fresh herbs like basil, mint, or parsley

• Optional: cheese (see below!)

Cheese?

It’s not traditional, but it’s good. A salty, creamy element like feta or shaved parmesan works beautifully. Or leave it out if you want the vegetables and bread to shine on their own.

Does It Keep?

Yes — surprisingly well! This panzanella is best the day it's made but still great the next day. The bread gets softer and the flavors marry overnight. If you like a little crunch, just add a handful of fresh croutons or cucumbers before eating.

Chunky Zucchini Panzanella Recipe

Yield: 6 servings

Time: About 20 minutes

Ingredients

• 2 medium zucchini, trimmed and cut into thick batons (about 1/2-inch × 2-inch pieces)
• 1 teaspoon kosher salt, plus additional salt to taste
• 3-4 cups (about 6 ounces) bread, torn into 1-inch pieces
• 6 Tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, halved (or about 12 ounces of another tomato variety)
• 1 cucumber, peeled and sliced
• 1/2 red onion, thinly sliced
• 1 lemon, zested and juiced (about 3 Tablespoons juice)
• 3 Tablespoons red wine vinegar 
• 2 teaspoons dijon mustard
• 2 teaspoons maple syrup
• 1/2 teaspoon freshly ground black pepper, plus additional pepper to taste
• 1/2 cup fresh basil leaves, torn (or combo of basil, mint, parsley, tarragon)
• Optional: 1/2 cup crumbled feta or shaved parmesan

Directions

1. Salt zucchini: Toss zucchini batons with 1/2 teaspoon salt in colander over bowl or in sink. Let sit 15 to 30 minutes to draw out excess water. Pat dry before using.
2. Toast bread: Preheat oven to 350 degrees Fahrenheit. Spread bread on a baking sheet and drizzle with 2 Tablespoons olive oil. Stir to coat bread. Toast 15 to 20 minutes, stirring halfway, until golden with crisp edges but still chewy inside. Let cool slightly.
3. Build salad: In large bowl, combine zucchini, toasted bread, tomatoes, cucumber, and red onion.
4. Make dressing: Whisk together 1/4 cup olive oil, lemon juice, vinegar, dijon mustard, maple syrup, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle dressing over salad and toss thoroughly.
5. Rest to meld: Let sit 10–15 minutes at room temperature. This lets the bread soften slightly and soak up flavor.
6. Finish and serve: Gently fold in fresh herbs and cheese (if using) right before serving. Taste and adjust salt, pepper and vinegar as needed.

Keeping Notes & Tips

• Make-ahead magic: This salad is best made the day you plan to eat it, but it tastes great as leftovers the next day. The bread softens more but the flavors deepen. 

• Texture tip: If the bread softens too much after sitting overnight, toss in a handful of fresh cubes or cucumber for snap.

Tart Cherry Crisp with Panko-Pistachio Topping

I just returned home from a lovely week in Northern Michigan. My family visits the Traverse City area every year, and one of our favorite activities is cherry picking. We always seem to be overly ambitious with our picking, and this year we came back with around 50 pounds of cherries. We picked a combination of dark sweet cherries and tart cherries, specifically Balatons.

I have been very eager to start baking with the tart cherries. The first thing I made was cherry crisp! It just screams summer comfort. The warm, jammy fruit. The golden, buttery topping. The contrast of tart and sweet in every bite. And while there are many versions of this classic dessert, this tart cherry crisp with a panko-pistachio topping has become a staple in my kitchen—for its texture, flavor, and the way it makes the whole house smell like something magical is about to come out of the oven.

Let’s Talk Cherries

There are so many varieties of both sweet and sour cherries out there. Montmorency, Balaton, Morello, Rainier, Bing—each brings its own nuance. But this recipe is written specifically for tart cherries, which offer a bright, tangy flavor that balances beautifully with the sweet crumble topping. You can absolutely use frozen tart cherries if that’s what you have—just make sure to thaw them fully and drain off any excess juice before starting the recipe.

Why We Macerate

The first step in the recipe is to macerate the cherries, which is just a fancy way of saying I toss them with sugar, cornstarch, and a splash of almond extract and let them sit for a bit—at least 10 minutes, or up to an hour. This step draws out the natural juices in the cherries and creates a luscious syrup that enhances the flavor and softens the fruit. 

A Note on Thickening

No one wants a cherry crisp that’s more like cherry soup. To keep the filling from being too runny, I use cornstarch as a thickener. One tip: mix the cornstarch with the sugar before adding it to the fruit. This helps prevent any clumping. And here’s the important part: for cornstarch to do its job, the filling needs to bubble in the oven and reach around 203 degrees Fahrenheit. So don’t pull it out too soon! If the topping starts to get too dark before the filling is cooked all the way, tent the crisp with aluminum foil.

The Crisp Secret: Cold Butter

The topping starts with cold butter. Why cold? Because when small pieces of butter melt during baking, they create steam, which gives you that dreamy crisp and crumbly texture. If the butter is too soft, it just melts into the topping and leaves you with a greasy topping instead of a crisp one.

Why Panko?

Now for the fun twist: panko breadcrumbs. Unlike flour traditional breadcrumbs, panko stays light and crunchy even after baking. It resists sogginess better than flour-based toppings, adding a texture that holds up beautifully against the juicy fruit.

The Magic of Pistachios

To finish it off, I add chopped pistachios to the topping. They bring a sweet, buttery, and slightly earthy flavor that plays perfectly with the tart cherries, plus they add extra crunch. Don’t love pistachios? Feel free to swap in your favorite nut—or leave them out altogether.

This cherry crisp is best served warm with a scoop of vanilla ice cream, but my husband has been known to sneak a spoonful cold from the fridge the next morning, too. However you serve it, it’s one of those desserts that just feels like summer—no matter the season.

Tart Cherry Pistachio Crisp

Yield: 8–10 servings

Prep time: ABout 15 minutes

Bake time: About 40 minutes

Ingredients

For the filling

• 3/4 cup (150 grams) granulated sugar 
• 4 tablespoons (32 grams) cornstarch 
• 1/4 teaspoon kosher salt
• 6 cups (900 grams) pitted fresh or frozen tart cherries
• 1 teaspoon almond extract

For the topping

• 1 cup (80 grams) rolled oats 
• 1 cup (60 grams) panko bread crumbs 
• 3/4 cup (160 grams) brown sugar
• 1/4 cup (30 grams) shelled, unsalted pistachios, chopped 
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 Tablespoons (85 grams) cold unsalted butter, diced
• Optional: Sparkling sugar for added crunch

Directions

For the filling

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8-inch or 9-inch pie pan.
2. Mix together sugar, cornstarch, and salt.
3. Add cherries and almond extract and mix well to combine. Set aside to let cherries macerate while making topping.

For the topping

1. Combine oats, panko bread crumbs, brown sugar, pistachios, cardamom, cinnamon and salt.
2. Add butter and rub into dry mixture until combined and crumbly.
3. Sprinkle topping evenly over cherries. Sprinkle optional sparkling sugar on top.
4. Bake 45-50 minutes or until fruit is bubbling and topping is golden brown. Filling should register around 200 degrees Fahrenheit.
5. Rest for 15 minutes before serving. Enjoy room temperature or warm with vanilla ice cream.

Storage Instructions

• Room temperature: Cover and keep for 1 day.
• Refrigerator: Store covered for up to 4 days; re-crisp in a 350 degrees Fahrenheit oven for 10 minutes.
• Freezer: Freeze unbaked crisp for up to 1 month; bake from frozen with 10–15 extra minutes.

S'mores Cookie Dough Ice Cream Sandwiches

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Is there anything more nostalgic than a classic s’more? The toasted marshmallow, the melty chocolate, the graham cracker crunch—so many of my favorite summer memories involve this dessert. But when the temperatures rise and a campfire feels a little too ambitious, s’mores ice cream sandwiches are a cool way to satisfy the craving.

Dough much fun

Instead of cookies, I use edible graham cracker cookie dough as the base. Why? To start, it comes together quickly, and there's no baking required. Also, it’s softer than a cookie, so every bite is easy to enjoy (no squeezing ice cream out the sides). Plus, it channels all the graham flavor you expect in a s’more with the indulgent feel of cookie dough.

Regular cookie dough isn’t safe to consume raw because it contains uncooked flour and eggs. Both have the potential to cause food poisoning and bacterial infections like Salmonella. I did two things to ensure the cookie dough is safe to eat raw: I omitted the eggs, and I heat-treated the flour. The easiest way to heat treat flour is to put it in a microwave-safe bowl and microwave it in 30-second intervals until the temperature reaches 165 degrees Fahrenheit. This should take about one to one and a half minutes.

Toasted marshmallow fluff

No s'more is complete without a toasted marshmallow, and that includes s'mores ice cream sandwiches. Instead of using whole marshmallows, I opted to use store-bought marshmallow creme, which makes for a more even layer than whole marshmallows. I lightly toasted the creme with a kitchen torch for that golden, campfire-kissed flavor. This part is crucial to the final flavor.

The star of the show: Hudsonville Ice Cream

Of course, the star of any ice cream sandwich is the ice cream. I used Hudsonville Ice Cream because it holds up beautifully between the dough layers, and the quality makes this dessert shine. Hudsonville is a family-owned Midwest company. They make their products with fresh milk and cream from local farms to ensure the ice cream is as creamy as possible.

So now the question is which flavor to use?

Classic Chocolate: Classic and lets the marshmallow and graham flavors shine

Brownie Batter Cookie Dough: Enjoy a textural contrast with brownie and cookie dough pieces 

Mackinac Island Fudge: Best of both worlds—vanilla with fudge pieces and a fudge swirl

Traverse City Cherry Fudge: Extra swirls of fudgy decadence with a cherry twist

Chocolate Chip Cookie Dough: Cookie dough pieces sandwiched inside a cookie dough base? Say less.

The ultimate summer dessert

These s’mores cookie dough ice cream sandwiches are the perfect no-bake, make-ahead treat for everything from pool parties to backyard BBQs to laid-back weeknight treats. This recipe has "summer" written all over it.

Use this Scoop Locator tool to find Hudsonville Ice Cream near you. You can find them at Walmart, Meijer, Kroger, and Fresh Thyme stores in the Indianapolis area.

S'mores Cookie Dough Ice Cream Sandwiches

Yield: Makes about 9 ice cream sandwiches

Time: About 20 minutes active time, 6-8 hours freezing time

Ingredients

• 1 cup (120 grams) all-purpose flour
• 3/4 cup (75 grams) graham cracker crumbs
• 1 cup (240 grams) cookie butter
• 3/4 cup (150 grams) brown sugar
• 1/2 cup (113 grams) unsalted butter, melted
• 2 Tablespoons (30 milliliters) milk (cow or nondairy)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 6 ounces marshmallow creme
• 1 1/2 pints (24 ounces) Hudsonville Ice Cream

Directions

1. Place flour in microwave-safe bowl. Heat in microwave in 30-second intervals until temperature reaches 165 degrees Fahrenheit. This should take about 90 seconds. Mix with graham cracker crumbs. Set aside.
2. In large bowl, combine cookie butter, brown sugar, butter, milk, vanilla extract, and salt.
3. Slowly stir in flour/graham cracker crumbs and mix until smooth.
4. Line 8x8-inch baking pan with parchment paper. Press half the dough into even layer on parchment paper.
5. Top dough with second layer of parchment paper and press remaining dough into even layer.
6. Move baking pan to freezer. Freeze dough for at least 1 hour.
7. Remove pan from freezer. Separate top layer of cookie dough from bottom.
8. Working quickly, spread marshmallow creme over cookie dough in the pan and toast with kitchen torch.
9. Spread Hudsonville Ice Cream over marshmallow and place remaining dough layer on top of ice cream.
10. Cover top of cookie dough with parchment paper and return to freezer. Freeze at least 6-8 hours, but preferably overnight.
11. When ready to serve, remove pan from freezer, run knife under hot water, wipe dry, and cut into equal squares. 

Tips for making the best grilled kabobs

Few things epitomize "summer" like the sizzle of kabobs on the grill. Whether you're hosting a backyard cookout or just craving something fresh and flame-kissed for dinner, kabobs are a quick, versatile option that delivers big flavor. But getting them just right takes more than skewering meat and veggies. Here's your go-to guide for mastering juicy, charred kabobs on the grill.

1. Choose the right skewers

Start with the basics: the skewers.

• Metal skewers are reusable and conduct heat, which can help cook food from the inside.

• Wooden skewers are inexpensive and readily available, but they need to be soaked in water for at least 30 minutes before grilling to avoid burning.

2. Cut ingredients uniformly

Consistent sizes mean even cooking. Aim for:

• Meat chunks should be about 1 to 1.5 inches thick. Larger cubes will take longer to cook and may result in burnt exteriors with a raw center.

• Vegetables like peppers, onions, eggplant and zucchini must be cut to match the meat's size.

3. Marinate for maximum flavor

A great marinade transforms your kabobs from basic to bold. Marinate proteins like chicken and beef for at least 30 minutes or up to 24 hours for maximum flavor. Avoid over-marinating seafood. 30-60 minutes is enough. You cal also marinate tofu and veggies like mushrooms, zucchini, and eggplant. These are the key components of a marinade:

• Acid (lemon juice, vinegar) to tenderize.

• Oil to keep things moist, help distribute flavors, and prevent sticking.

• Seasoning like herbs, garlic, and spices to amp up the taste.

Note: You can combine raw meat and vegetables in the same marinade if you're going to cook the vegetables to 165°F before eating, as is the case with kabobs.

4. Building your kabobs

You can either put meat and vegetables on separate skewers or on the same skewers. 

Separate skewers will help you manage cook times better. You can cook meat longer without burning your vegetables.

Same skewers are more visually appealing and easier to portion out, but it can lead to uneven cooking.

Regardless, choose ingredients that cook at a similar rate, such as onions, bell peppers, and zucchini.

5. Don't overcrowd

Overcrowding the skewers prevents proper airflow around each piece of meat and vegetable. By leaving a small 1/4-inch gap, heat can circulate more effectively, leading to more even cooking. This helps ingredients retain their moisture and results in tender, juicy kabobs.

6. Mind the cook time

Grill times vary depending on the ingredient:

• Chicken: 10–12 minutes or 165°F

• Beef/lamb: 8–10 minutes for medium or 135–145°F

• Shrimp: 5–7 minutes or opaque and firm

• Veggies: 8–10 minutes

Turn skewers every few minutes to cook evenly on all sides.

7. Finish with flair

Once your kabobs are off the grill, give them a finishing touch:

• A squeeze of lemon juice

• A brush of garlic butter

• A sprinkle of fresh herbs

Let them rest for a couple of minutes before serving so the juices redistribute.

8. Plate the kabobs

Arrange the kabobs neatly on a large flat surface like a ceramic platte or wooden cutting board.

Line the platter with garnishes life fresh herbs (mint, dill, parsley) to add color and aroma. Also, lemon wedges or great for color and a hit of acid.

Include several ramekins of dipping sauces, like tzatziki, chimichurri, garlic aioli, or harissa labneh.

Top with a touch of color like pomegranate seeds, crumbled feta, and a sprinkle of sumac or smoked paprika. These finishing touches enhance both visual appeal and flavor.

Grilled Kabobs with Citrus Garlic Marinade

Yield: Enough for about 6 people

Prep Time: 20 minutes (plus 2 - 24 hours marinating)

Cook Time: 15 minutes

Ingredients

For the marinade

• 20 garlic cloves
• 3 lemons, zest and juice
• 1/2 cup olive oil
• 2 Tablespoons Dijon mustard
• 2 Tablespoons dried oregano
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes for heat

For the kabobs

• 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 6 bell peppers (red, yellow, or orange), cut into 1 1/2-inch pieces
• 1 large red onion, cut into 1 1/2-inch pieces
• Vegetarian option: Substitute halloumi or tofu for chicken

Directions

For the marinade

1. Combine all marinade ingredients in blender and blend until smooth. Pour into large bowl or zip-top bag. 
2. Add chicken and vegetables and mix to coat everything in marinade.
3. Cover and refrigerate for at least 2 hours or up to 24 hours.

For the kabobs

1. Thread chicken onto skewers. Thread peppers and onion on separate skewers. Leave about 1/4 inch between each piece to ensure even cooking.
2. Preheat grill to medium-high heat (about 400–425°F).
3. Grill kabobs for 10–12 minutes, turning every few minutes, until chicken is cooked through (internal temp registers 165°F).
4. Let kabobs rest for a couple minutes. Serve hot with dipping sauces, pita, and/or salad.

Sundae in a bun: The sweetest hack for your backyard cookouts

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

There’s nothing quite like a backyard cookout—the sizzle of the grill, the laughter and chatter of family and friends, and the smoky smell of meats and vegetables. After piling your hot dog buns high with grilled sausages and brats, don't put the extras away just yet! You'll want to keep the remaining buns out for dessert.

Yes, dessert.

Those same buttery brioche buns that elevated your main course can double as the perfect base for a next-level ice cream sundae. 

Why brioche hot dog buns?

Technically, regular white buns will work for these sundaes, but they won't have the same effect. Brioche is beloved for its soft texture and subtle sweetness. It's kind of like a donut, and when it comes in hot dog bun form, it is the perfect vessel to cradle a few scoops of ice cream. Toast it lightly, and it becomes a warm-meets-cold, crispy-meets-creamy dessert experience.

The type of ice cream matters

When you're turning something as simple as a hot dog bun into a decadent dessert, the quality of your ice cream matters, and that’s why I use Hudsonville Ice Cream. Hudsonville is a Midwest company based out of Holland, Michigan, which is just about 3 hours north of Indianapolis. Their flavors are rich and well-balanced with a velvety smooth texture, which is ideal for scooping and sandwiching between warm, toasted brioche.

Flavor combination possibilities

The sundae flavor combination possibilities are endless, but I want to share a few ideas to help you get started.

PB&J: Spread raspberry jam on the inside of the bun, fill with Peanut Butter Waffle Cone ice cream, and sprinkle chopped peanuts on top.

Black Forest: Add chocolate hazelnut spread to the inside of the bun, fill with Black Cherry ice cream, and top with chocolate shavings.

Tropical: Spread pineapple preserves on the inside of the bun, fill with Toasted Coconut ice cream, and sprinkle chopped macadamia nuts on top.

Sweet Cherry of Mine: Spread cherry preserves on the inside of the bun, fill with Traverse City Cherry Fudge ice cream, and top with dark chocolate shavings.

S'mores: Add Biscoff spread to the inside of the bun, fill with Double Chocolate Almond ice cream, and top with mini marshmallows.

Salted Caramel Brownie: Spread caramel on the inside of the bun, fill with Brownie Batter Cookie Dough ice cream, and top with chopped pretzels.

Sundae in a bun

Yield: 4 sundaes

Time: 5 minutes

Ingredients

• 4 brioche hot dog buns
• 2 Tablespoons melted butter
• 4 Tablespoons of your favorite spread (caramel, jam, Biscoff, etc.)
• 2-3 scoops of your favorite Hudsonville ice cream per bun
• 1/2 cup of your favorite toppings (nuts, marshmallows, chocolate shavings, etc.)

Directions

1. Preheat grill to medium heat.
2. Lightly butter inside of hot dog buns.
3. Place buns cut-side down on grill.
4. Grill for 1–2 minutes, or until they’re golden with visible grill marks. 
5. Flip to briefly warm outside, but don’t over-crisp.
6. Remove from grill and let cool for about 30 seconds.
7. Place the grilled buns on plates or serving trays and cover insides with desired spread.
8. Nestle 2–3 scoops of ice cream inside each bun.
9. Add your favorite toppings and serve.