Category Archives: frozen desserts

Frozen Hot Chocolate

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“I can resist anything except temptation.” Oscar Wilde

As an English major in college and an English teacher these past 12 years, I have read my fair share of great classic literature.  Oscar Wilde wrote my favorite play, The Importance of Being Earnest, and if you have not read it, I suggest you do.  I dare you to not laugh out loud as you read this!  (Don’t ask me about the movie adaptation as I haven’t seen it.  This is mainly do to the fact that I may not like it and then it will forever taint my view of this beloved play. Please tell me this isn’t weird.)

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This quote is not from that play, but every time I read it I laugh.  Out loud.  And quite honestly, I can resist many things, but this dessert…Nope. Nada. Negative Ghostwriter.  I have been making this for 6 years now, and every time I offer it to others, they can’t resist it either.

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The best way to describe this dessert is that it is a cross between a slushie and a milkshake.  I make it in summer; I make it in winter. I make it when I have have a craving for chocolate; I make it just because.  And you should too. Enjoy! xoxo Continue reading

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10 Fall Favorite Recipes

To me, fall always brings on a sense of warmth and comfort.  Cozy fires, warm apple-cider, family gatherings.  In this post, I thought I’d share with you my top 1o favorite fall recipes.  And at the end of the post are some of my other favorite fall recipes from blogs that I follow.  I hope you’re inspired to make some of these today.  Enjoy! xoxo

My Top-10 Fall Recipes

Apple Crisp

Caramel Apples

Cream Cheese Apple Dip

Owl Sugar Cookies

Pecan Bars

Pretzel Jello

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Pumpkin Milkshakes

How was your Labor Day?  Mine was fabulous.  We hung out with friends and enjoyed lots of good food and laughter.  Perfect for a celebration at the end of summer.  Labor Day is always bittersweet for me.  Being a teacher, it’s the start of the new school year, but I also love that it’s the beginning of fall.  And I love fall.   At our get together, I brought the dessert, and I wanted something cool (since it was so hot outside!), but something fall-ish.  This is the perfect dessert.  I am not a pumpkin pie lover, but I love it as a milkshake.  I just had a glass yesterday, and I’m thinking about when I can make it again.  What’s even better is that this milkshake is so simple!  If you like, you can even replace all the spices and the canned pumpkin with a large slice of pumpkin pie.  Yum!

To make this fabulous shake, you’ll need the following:

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Oatmeal Chocolate Chip Ice Cream Sandwich Cookies

Oatmeal chocolate chip cookies have always been one of my favorite desserts.  Growing up, my mom used to make these often and I loved having them in my brown bag lunch at school.  It was a small, loving gesture, but none the less, it made me happy (even when I was jealous of my friends who ate their hot-lunch).  There’s just something about homemade cookies.

I wanted to make some ice cream sandwiches, and when I thought about the “sandwich” part to this dessert, these cookies came to mind.  They are by no means a large cookie, but when you sandwich them between ice cream, they make the perfect, summer hand-held snack.

I decided to use mint chocolate chip ice cream, because is it my favorite flavor, but you could use whatever type of ice cream you like.  (Shoot, you could even replace the chocolate chips with raisins and/or nuts if you like.)  To make these ice cream sandwiches, bake the cookies and let them cool to room temperature.  Have the ice cream sit out on the counter for about five minutes, so it softens up a bit (it’s easier to scoop that way).  Scoop out some ice cream and press it in the underside of one cookie.  Choose a cookie about the same size as the first and press the inside of it against the ice cream.

And there you have it.  A perfect treat on a hot, summer day.  Very simple and very delicious.  Enjoy! xoxo

Oatmeal Chocolate Chip Ice Cream Sandwiches

printable version

For the cookies:
¾ c unsalted butter, room tepmerature
1 c brown sugar
½ c granulated sugar
1 egg
¼ c water
1 t vanilla
3 c instant oats
1 c flour
1 t salt
½ t baking soda
1 c chocolate chips

Heat oven to 350 degrees.  Beat butter, sugars, egg, water and vanilla in a mixing bowl with a attachment until creamy, about 3-5 minutes.  Add the remaining ingredients to the bowl and mix, on slow speed, until all is incorporated.  Using a cookie scoop, scoop out the cookies and bake for 12-15 minutes, or until golden brown around the edges.

For the Sandwiches:
1 pint ice cream (any flavor)
even number of cookies

Set the ice cream out on the counter for about 5 minutes to soften it.  Using an ice cream scoop, scoop out some ice cream onto the bottom of a cookie.  Using another cookie, press the bottom into the other side of the “sandwich.”  Press both sides of the cookies together a bit, to adhere the cookie to the ice cream.  Eat immediately.  (You can freeze the cookies once they are made into a sandwich.  Just put plastic wrap around it, then aluminum foil and place into a freezer bag.)

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Mint Oreo Truffles

I like to think I’m Irish.  I look enough like one, (red hair, fair skin, and freckles), that I don’t think anyone would question me if I said my ancestors were from Ireland.  I even participated in the Shamrock Run last weekend (although it wasn’t to support the Irish).  It’s the only time of the year that my red hair and pale-ness is truly appreciated.  So in honor of my possible, maybe probable, roots, I made something green and something chocolate–Mint Oreo Truffles.  Green in honor of St. Patrick’s Day and chocolate because I love chocolate.  Plus today was such a windy, stormy, and rainy day, I needed something to cheer me up.  (I shoot in natural morning light, but since it was hardly light out with this storm, some of the pictures appear a bit dark.)

It’s a super easy recipe to make.  The hardest part is not to eat all the Oreos before you make the truffles.  (I am proud of Eric and myself–we only ate two total!)  And it’s not really truffles, so don’t let the title scare you.  The only things that these treats and truffles have in common are that they are circular, made with chocolate, and have a soft center.

Alrighty, here we go.  You need the following ingredients:

In a food processor or blender, crush the Oreos.  It’s best to use about 6 at a time.  If you put too many in, you’ll end up with chunks.  You want it fine.

Let it whirl in the food processor for a minute or so. Continue reading

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Bittersweet Peanut Butter Chocolate Cups

Nothing says comfort like peanut butter and chocolate.  When I’ve had a really bad, rotten-awful day, peanut butter and chocolate satisfy my soul.  Sometimes I just dip a square of chocolate into a jar of peanut butter, but that was before I got married and didn’t care how many times I double-dipped in that jar.  Now, I have to show my husband good manners, otherwise he’ll continue to drink juice from the container.  However, I didn’t make this to satisfy any personal craving of mine, but to make this out of a sweet gesture to my husband–for Valentine’s Day dessert.  I was inspired by something similar in Martha Stewart Living.  This dessert is super easy to make and the longest thing you’ll have to do is to wait for the cream cheese come to room temperature.

You need the following ingredients:

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Snickers Pie

When I saw this recipe online, I thought, How can anyone pass up a pie made with Snickers?  Well, certainly not me.  This actually is very similar to a Peanut Butter Pie, only you add a little extra something–and, of course, that something is Snickers!

 

Cut up 3 Snickers bars.  This recipe actually called for a pretzel crust, but I was running low on time and bought a pre-made graham cracker crust.

 

Layer the Snickers bars along the bottom of the crust.  (There were a little leftover, since I didn’t want to layer the pie too much, so I ate some.  Nothing went to waste!)

Make the filling and pour into the pie pan.  Bake and then cool and chill in the fridge.  Cover it with melted chocolate and sprinkle with chopped peanuts and you’re ready to serve!

Snickers Pie

Southern Living, on-line recipe

 3 (2.07) oz. Snickers bars

1 graham cracker pie crust

1 1/2 (8 oz.) packages cream cheese, softened

1/2 cup sugar

1/3 cup sour cream

1/3 cup creamy peanut butter

2 large eggs

2/3 cup semisweet chocolate morsels

2 tablespoons whipping cream

1/4 cup coarsely chopped, lightly salted peanuts

Preheat oven to 325 degrees.  Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.

 Beat cream cheese and sugar at medium speed with an electric mixer until blended.  Add sour cream and peanut butter, beating at low speed until well blended.  Add eggs, 1 at a time, beating just until yellow disappears after each addition.  Spoon cream cheese mixture over candy on crust.

 Bake at 325 degrees for 35-40 minutes or until set.  Remove to a wire rack, and let cool 1 hour or until completely cool.  Cover and chill 2 hours.

 Microwave chocolate and cream in a microwave-safe bowl set at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals.  (I just used a double boiler.  I am always worried about overheating my chocolate!)  Drizzle over top of cooled pie, and sprinkle evenly with peanuts.

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