Tag Archives: Treat

Cookie Explosion Frozen Yogurt

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It is starting to really feel like summer to me now…it’s supposed to get all the way up to 95 degrees around here on Sunday!! Craziness I tell you, craziness!

In my mind when it hits 90 that means its time for some ice cream. LOL who am I kidding? I eat ice cream in December. But it’s the end of May, Memorial Day weekend-in other words, it is bikini season ladies. (and gentlemen)

Supposedly this frozen yogurt stuff is healthy healthier than ice cream, so I decided to add some cookies and make it yummy yet somewhat healthy. This is a pretty basic vanilla frozen yogurt recipe that you can add whatever you like to it. Even fruit, however, I will have to turn my face on that one. Fruit is for breakfast. Not dessert, unless it is in the popsicle form. Then we can talk. Or apple pie.

Anwywho, this frozen yogurt is great for those of you who are gonna be melting this weekend with me! And for those of you who aren’t going to be melting, well, I recommend making this if you like yummy things.

Cookie Explosion Frozen Yogurt

1 2/3 cups milk (I used skim)

3/4 cup white sugar

4 cups vanilla or plain non-fat yogurt

1/4 cup heavy cream

1 Tablespoon vanilla extract

about 7 Oreos

about 7 Chips Ahoy Cookies

  1. In a medium bowl, whisk together milk and sugar until sugar is dissolved. Stir in the yogurt, heavy cream, and vanilla extract. Mix until thoroughly combined. Pour mixture into ice cream machine and prepare according to machine’s directions.
  2. Smash Oreos into small pieces and break Chips Ahoy cookies, by hand, into small pieces.
  3. When there are about 5 minutes left in the process in the ice cream machine, pour in cookie pieces and let mix for last 5 minutes. When done, place ice cream into air tight containers and place in freezer to set. After frozen yogurt has hardened, you may have to wait about 15 minutes for it to soften on the counter, I put mine in the microwave for about 25 seconds.

Random Fact of the Day: In 2008, 18,000 breast reductions were performed… on American men!

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White Chocolate Wonderful Ice Cream

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Ever heard of Peanut Butter & Co.?

They’re a pretty popular company that is from New York. They have a TON of amazing flavors of peanut butter that will totally rock your socks off. I had heard about them quite a bit through different food blogs, but it never occurred to me that my local grocery store would actually sell them. Turns out as I was strolling through the nut butter aisle the other day I stumbled across Peanut Butter & Co. peanut butter. I was super psyched and KNEW I had to try it!! I picked up Dark Chocolate Dreams and White Chocolate Wonderful. Of course when I got home I had to take a spoon and try a little giant spoonful of each. Let’s just say it took all the power in my body to restrain myself from double-dipping.

Now I happen to really, REALLY like the combination of peanut butter and white chocolate in cookies, so I figured this combination would be absolutely killer in ice cream. You all have GOT to try this recipe. If you don’t have an ice cream machine, get the heck on that! You will not be sorry. This ice cream alone would make it all worth it. It’s fully loaded with tons of goodies to make every bite as delicious as ever. Do. It.

White Chocolate Wonderful Ice Cream

2 cups heavy cream

1 1/2 cups milk (any type is good, I always use skim)

1 cup  plus 3 Tablespoons White Chocolate Wonderful peanut butter

3/4 cup white sugar

1 1/2 teaspoons vanilla

3/4 cup white chocolate chocolate chips

1/2 cup mini peanut butter cups (I used the minis from Trader Joe’s)

  1. In bowl, mix White Chocolate Wonderful peanut butter and sugar until thoroughly combined using a whisk. Mix in milk slowly until incorporated. Stir in vanilla and 2 cups of heavy cream. Pour into ice cream maker and freeze according to manufacturer’s directions.
  2. Once there is just about 5 minutes left for the ice cream to be in the ice cream maker, mix in mini peanut butter cups and white chocolate chips. When ice cream is done in ice cream maker, pour ice cream in airtight container and finish freezing process in freezer. Enjoy!
Random Fact of the Day: Boeing planes fly 17 million miles daily- approximately the distance of 35 round trips to the moon.
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Apple Cupcakes with Cinnamon Frosting & Filling

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Last weekend I went apple picking with my parents, a family fall tradition that had stopped for so many years. Thankfully we started it up again last year and continued to this year!.Unfortunately this year, the apple orchard we go to didn’t spray their orchard with the spray that keeps the bug away. (Ha that rhymed!) So, it was pretty challenging to find some decent apples. I felt horrible because the owners of the place just could not be any sweeter! We ended up finding about a dozen that fit the bill!So I got to work with them and put a couple delicious fall flavors together. How can you go wrong with apples and cinnamon?I just tried this technique (^) up here for the first time for frosting and filling my cupcakes. I think I have added ten years on my life by doing this!!! So much less stressful and so easy. Just put your pastry bag (or plastic bag) in a cup, with the tip at the bottom, and scoop your frosting right in the bag. 

Apple Cupcakes

(adapted from Wilton)

2 eggs

3/4 c. milk

1/3 c. butter, melted

1 t. vanilla extract

2 1/4 c. flour

1/2 c. white sugar

1 t. ground cinnamon

1 T. baking powder

2 apples, peeled and chopped (2 c.)

  1. Preheat oven to 350 degrees F. Line cupcake tin with liners.
  2. Beat eggs, milk, butter, and vanilla together. Add in flour, sugar, baking powder, and cinnamon and stir just until moistened. ( Don’t over mix!) Stir in apples.
  3. Pour into prepared liners about 2/3 full. Bake 18-20 minutes or until toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool completely.
  4. Fill with frosting and frost tops, as well.

Cinnamon Frosting/Filling

(adapted from Erica’s Sweet Tooth)

1 c. butter (2 sticks)

4 c. powdered sugar’

3 T. milk

1 t. vanilla

1 t. cinnamon

  1. Beat butter in an electric mixer until fluffy
  2. Add powdered sugar 1/2 c. at a time until completely mixed.
  3. Add the milk 1 tablespoon at a time until desired consistency
  4. Mix in vanilla and cinnamon until completely combined.

For some reason this one didn’t fill as well as the others, but yours should fill up just fine! It is a denser cake, close to a muffin, but it should work out and be yummy!

Random Fact of the Day: Dolly Parton once lost a Dolly Parton Look-Alike contest.

**** I would like to point out a MAJOR typo I had in my Brownie Cookies post, you are supposed to bake them at 350 degrees F!! I am so sorry! Thank you Wee Eats for pointing that out for me!!

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Double Brownie Batter Ice Cream

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I have to take the mother of all tests this morning. Pretty much the one that determines the rest of my life. Pretty much.

Isn’t it funny how they call a test that takes from 8 AM to 1 PM a name with only three little letters. Har har. 

Have you guessed it yet?

The ACT. AHHh I’m scared!!!! I just want to have all the answers transferred into my brain. Like a helpful brainwashing. Yeah! Someone out there has to know a way. There must be one. 

Till then I’ll calm my nerves with this stuff. The creamiest ice cream I have ever tasted. And let me tell you, I don’t even LIKE chocolate ice cream! It makes me thirsty..I do not know why. But this stuff is like a whole new world of chocolate. MAKE IT

Double Brownie Batter Ice Cream

1 c. heavy cream

1/2 c. milk

1/4 c. white sugar

1 t. vanilla extract

pinch of salt

2 T. Cocoa Powder (I used Hershey’s Special Dark)

1/2 c. plus 2 T. Dry Brownie mix**

about 3/4 c. chopped up brownies**

  1. Mix all the ingredients together, except the chopped up brownies. Use a whisk to make sure everything is thoroughly mixed. Pour into ice cream maker and freeze according to manufacturer’s directions. During last 5 minutes of freezing process, mix in brownie chunks. Freeze in freezer for 2-4 hours before serving, or until firm.

Random Fact of the Day: The highest point in Pennsylvania is lower than the lowest point in Colorado.

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Mint Cookie Truffles

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I need help. I’m admitting it. I have too many recipes!!!! I literally feel like I’m drowning in them. I have come to realize a very puzzling dilemma. The dilemma that I feel like many food bloggers would run into. I print like every recipe.

Then I usually put them into a big old binder. Problem is…that binder got super full. Things were fulling out, and I was leaving trails of recipes. Shockingly, my family doesn’t like that. So then I made a second binder. Dedicated to desserts. (that’s a whole other problem..) Now I have even filled both of those binders with recipes I’ve made, posted, or want to make in the future. I don’t know where to put anymore recipes!!!! I feel like I need a filing cabinet or something. Maybe just one of those rentable storage units would do. But serious question, do you keep all your recipes? Also, do you print all your recipes? or do you just run back and forth from the computer every time you make something…good way to burn off the calories, I suppose.

By the way, this recipes is delicious. I managed to get 2. Then they mysteriously disappeared…I’ll have to hunt them down.

Mint Cookie Truffles

(adapted from Confessions of a Cookbook Queen)

9 oz. box of Thin Mints (Or mint cookies, I used Andes’)

4 oz. (1/2 block) cream cheese, softened

About 1 1/2 c. chocolate (I like to use dark), melted

Nonpareils, optional

  1. Crush the mint cookies very thinly. Either the food processor or rolling pin will work just fine.
  2. Once crushed, pour the crumbs into a large bowl and add cream cheese. Get your hands in there are mix VERY well. You want the mixture to be very dark with no white spots anywhere. 
  3. Roll into small balls and place on parchment paper line baking sheet and refrigerate about 30 minutes.
  4. Melt chocolate and using a toothpick or fork, dip truffles completely and twirl to allow the excess chocolate to drip off. Place back on baking sheet and sprinkle with nonpareils, if desired. Refrigerate until firm.

Random Fact of the Day: Until 1796, there was a state in the United States called Franklin. Today it is known as Tennessee.

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