Tag Archives: Treats

Brownie Batter Cookies n Cream Ice Cream

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I have several good reasons why it is a good idea to have a second ice cream(ish) recipe posted this week

1. It is the first week of school. Hello early mornings and late nights of homework!?

2. Summer is not allowed to leave me.

3. It has OREOS aaannddd brownie batter goodness in it! Uh… yeah

4. Ice cream is delicious and I used some skim milk in there, therefore its nutritious.

Brownie Batter Cookies n Cream Ice Cream

2 cups heavy whipping cream

1 cup milk (I use skim)

1 1/2 teaspoons vanilla extract

pinch of salt

1 cup white sugar

1 1/4 cup dry brownie mix

1 cup crushed Oreos (I used the 100th anniversary birthday ones!)

  1. In a large bowl, whisk together milk, cream, sugar, vanilla extract, salt, and dry brownie mix. Pour mixture into ice cream maker and freeze according to directions.
  2. During the last 5 minutes of time in ice cream machine, mix in crushed Oreo pieces. Store ice cream in air tight container and finish freezing in the freezer until firm, about 4 hours. Enjoy!

Note: You may want to let ice cream thaw about 5-10 minutes on counter or microwave about 15 seconds before serving.

Random Fact of the Day: ”Goodbye” came from “God bye” which came from “God be with you.”

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Some PB cookies

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I’ve considered going vegan. And then I’ve also wondered what vegan people could possibly eat?? This would do. Cookies without eggs..? Turns out they’re pretty amazing.Vegan life would most definitely have it’s challenges. No more of my beloved Chick-Fil-A, no more eggs, no more sausage, no more bacon, no more milk wait I don’t really like that anyways. WOULD I BE ABLE TO HAVE ICE CREAM?! Plus my family and I have meat like every night…and lots of times with lunch. Even occasionally with breakfast.But I think I could do it. I’d just have salad and these cookies every night for dinner. Sounds like a nice, balanced lifestyle. Care to join me?

Peanut Butter Chocolate Chip Cookie Dough Balls

(Adapted from Peas and Thank You) (I substituted the vegan margarine stuff for real butter)

1/2 c. butter

3/4 c. peanut butter

1/2 c. brown sugar

3/4 c. powdered sugar

1/2 t. vanilla

1 t. baking powder

1/2 t. baking soda

3/4 t. salt

1 c. whole wheat flour

1/2 c. all-purpose flour

1/2 c. peanut butter chips (I didn’t have any so I left these out)

1/2 c. chocolate chips

about 2 T. milk (if needed)

  1. Preheat oven to 350 degrees F.
  2. Beat butter, peanut butter, sugars, and vanilla until fully incorporated.
  3. Mix in baking powder, baking soda, salt, and flours.
  4. Mix until dough forms. The dough may look a little dry right now, if it is, add in milk until the dough is no longer crumbly.
  5. Add in chips. No need for exact measurements!
  6. You can eat the dough at any point..SERIOUSLY! :D No eggs here so it’s completely safe. But if you prefer the baked route you may continue here.
  7. Scoop dough onto cookie sheets about 1-2 inches apart and bake for 8-10 minutes in preheated oven. They’ll look much like they did when you put them in, when they’re done. Don’t let them over-bake!

Random Fact of the Day: Odds of winning an Olympic medal: 662,000 to 1

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S’mores Stuffed Brownies

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This is one of those recipes that you know you just have to make, but you know you really shouldn’t. It’s just that good.There is nothing here, I’ll tell you that. Nothing, not a single ounce of that. But it’s dessert…you might as well go all out, right?How could any of that be bad???This recipe is super easy! First you have to prepare your brownie mix and pour half of it into a greased 8 x 8 inch pan.Plop some graham crackers on top.Then get your chocolate on thereThen you’ve got to let the marshmallows get in on the funFinally, you finish it off with the rest of the brownie batter.Mmm all toasty! I know they might look like they’re burnt, but I promis

S’mores Stuffed Brownies

(from Picky-Palate)

1 box of your favorite brownie mix

4 1/2 full graham cracker sheets

3 1/2 full size chocolate bars (I used a giant Hershey’s bar and then little mini chocolates to fill in the extra space)

16 large marshmallows

  1. Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan
  2. Prepare brownie mix according to package directions
  3. Pour half the brownie batter into lined pan. Layer graham crackers over brownies. Top crackers with chocolate bars, then the marshmallows. Pour remaining brownie batter over marshmallows.
  4. Bake for 40-45 minutes or until toothpick comes out mostly clean from brownie. Remove from oven and let cool completely. Cut into squares when completely cool.Random Fact of the Day: 40% of all people who come to a party in your home snoop in your medicine cabinet.
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REAL Key Lime Pie!

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Have you ever juiced 28 limes?It’s really quite the workout. Then again, that’s coming from someone who has never juice anything. Here are a few things that will happen when you juice 28 limes.You will squirt yourself many, many times with lime juice. Quite refreshingAs a result of being squirted multiple times, you will be smothered in the lovely scent of lime.You will get lots of lime juice on your hands, making them all of a sudden sting…even when you didn’t think you had any cuts or anything. Mysterious.You will get very, very sore hands.Finally, you’ll get key lime pie!!! :)

Real Key Lime Pie

(adapted from Emeril Lagasse)

1 1/2 c. graham cracker crumbs

1/2 c. granulated sugar

4 T. (1/2 stick) butter, melted

2 (14 oz.) cans condensed milk

1 c. key lime or regular juice (it took me a LONG time to juice the key limes, if you don’t care too much how authentic it is, then just use the juice you can buy!)

2 eggs

whipped topping, optional

  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
  3. Lower the oven temperature to 325 degrees F.
  4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
  5. Once chilled, you may serve as is or place whipped topping on top.

Random Fact of the Day: Japanese and Chinese people die on the fourth of the month more often than any other dates. The reason may be that they are “scared to death” by the number four. The words four and death sound alike in both Chinese and Japanese.

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I scream you scream we all scream for…

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ICE CREAM!!! Yessss! As some of you may know, if you have “liked” me on Facebook, I got my ice cream maker in a week or two ago! Needless to say I was SUPER excited!! I mean is there really a better feeling than getting a big package delivered specially JUST FOR YOU!? And then having it be an ice cream maker…that’s just icing on the cake.I’ll admit…My first ice cream recipe kinda turned out to be a slight botch. I was a weee bit impatient and didn’t really freeze the freezer bowl long enough. woops! So I kinda just ended up with some icy ice cream. hehe, icy ice cream. And another disaster occurred… There was some spillage. oh well…less icy ice cream for me. But I had a few buddies there to give me kisses and make me feel all better.So if you do happen to make this recipe the correct way and freeze your freezer bowl all the way, it should be absolutely delicious. But if you’re like me and have zero patience, you just gotta microwave your ice cream for about 45 seconds and you’re golden! ;)  

Mint Chocolate Chip and Cookie Ice Cream

(adapted from Brown Eyed Baker)

(for 2 quarts)

4 c. heavy cream

3 c. milk

1 1/2 c. white sugar

pinch of salt

8 egg yolks

2 . vanilla

3 t. mint extract

6 drops green food coloring (optional)

3 c. mini chocolate chips

2 c. crushed cookies (I used Andes Mint Cookies)

  1. Warm 2 c. heavy cream, milk, white sugar, and a pinch of salt in a large saucepan over medium-low heat, stirring occasionally until the sugar dissolves.
  2. Pour the remaining 2 cups of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scarping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream, add the vanilla and mint extract and food coloring (if using), and stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to ice cream maker’s directions, adding the chocolate chips and crushed cookies the last 5 minutes of churning.
Random Fact of the Day: One out of five people in the world (1.1 billion people) live on less than $1 per day.
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