Peanut Butter Ice Cream Sandwiches

I made these ice cream sandwiches as a valentines day dessert for my family. The peanut butter ice cream goes well with the chocolate cookie. Everyone in my family liked it.


Here's how to make them.

Peanut Butter Ice Cream Sandwiches

For the cookie:

1/2 a cup of melted butter.

1/2 a cup of sugar.

1 egg.

1 tsp vanilla extract.

1/2 a cup of flour.

1/4 a cup of cocoa powder.

Instructions:

 Pre heat your oven to 350 F

In a bowl mix together the butter and sugar.

Add the egg and vanilla.

Finally mix in the flour and cocoa.

Spread the batter into a baking sheet and bake it for 10 minutes let it cool completely.

For the ice cream:

3 cups of half and half.

2/3 a cup of sugar.

6 egg yolks.

1 cup of peanut butter.

Instructions:

In a medium pot mix together the half and half and the sugar cook until the sugar dissolves.

Mix 1/3 of the of the half and half into the eggs stirring vigorously.

Pour egg mixture into the rest of the half and half mixture.

Stir in the peanut butter.

Place in an ice bath until it has cooled completely.

Make according to your ice cream makers instructions.

(You can use any type of ice cream).

Serving:

Cut the cookie into an even amount of pieces.

Spread or pipe ice cream inside of each sandwich.

Serve an enjoy!

Espresso Cream Puffs With Espresso Ice Cream

This recipe is great for any coffee lover or anyone who likes the taste of coffee.

Here's how to make it.

Espresso Cream Puffs With Espresso Ice Cream

For the ice cream.

1 1/2 cups of half and half.

A dash of cinnamon.

1 tsp vanilla.

1/2 a tsp of instant espresso powder.

3 egg yolks.

1/2 a cup of sugar

Instructions:

In a medium saucepan mix together the half and half, cinnamon, espresso powder and the vanilla boil over medium heat.

In a bowl, mix together the eggs and sugar beat them until they thicken.

Slowly add the half and half mixture into the egg mixture stirring constantly.

Return the mixture to the stove and cook it until it thickens ( make sure you don't let it boil).

Set the mixture in an ice bath until it cools then pour it into your ice cream  maker and make it according to your ice cream maker's instructions.

For the puffs:

1/2 of a cup of espresso or very strong coffee.

1/2 of a cup of milk.

3/4 of a stick of butter.

2 T of sugar.

1 T instant espresso powder.

1 1/2 cups of flour.

5 to 6 eggs.

Instructions:

In a medium saucepan mix together the milk, coffee or espresso, butter, sugar and espresso powder bring the mixture to a full boil over medium heat stirring frequently.

Stir in the flour and keep stirring until the dough forms a ball or until a light crust forms on the bottom of the pan.

Move the dough to a mixer  and and the eggs one at at a time. 

After you add five of the eggs test the dough by pulling up some of the dough, if it breaks and slowly bends into a peak you  do not need the last egg. If the dough is too thick you need the last egg.

Spoon the dough onto pans in  two inch blobs.

To cook:

Cook the puffs on 400 F for 20 minutes then lower the temperature to 350 F and cook them for another 5 to 7 minutes.

Let them cool completely.

Cut the puffs in half and fill them with ice cream.

Serve with chocolate sauce.

Enjoy!

 

Mocha Brownies With Chocolate Marshmallow Sauce

A few days ago I did a timed baking challenge so I could practice in case I get on the Food Network show called the Kids Baking Championship. I had an hour and a half to make a dessert a with any thing we had in our kitchen. So I made these brownies.

Here's how to make them.

Mocha Brownies With Chocolate Marshmallow Sauce

For the brownies:

1/2 a cup of melted butter.

1 cup of sugar.

1/2 a cup of instant hot chocolate mix.

2 eggs

1 tsp of vanilla.

2 T of cocoa powder.

1/4 of a tea spoon of baking powder.

1/2 of a cup of flour.

1/4 of a cup of water.

2 T instant expresso powder.

Instructions:

In a large bowl mix together the butter, eggs sugar, vanilla, water and expresso powder.

Add the flour baking, powder, hot chocolate mix, salt and cocoa.

Bake at 350 F for 25 to 30 minutes.


For the sauce:

1 cup of sugar.

1/2 of a cup of hot chocolate mix.

1/2 a tsp cream of tartar.

1 1/2 T of honey.

2 egg whites.

Instructions:

In a medium sauce pan mix together the sugar, hot chocolate mix, cream of tartar, water, salt, and honey, cook over medium heat until the sugar has dissolved.

Place the egg whites in your  mixer with a whisk attachment and whip the egg whites on high until they turn white continue whipping on high while you pour the hot sugar syrup into the egg whites.

Continue whipping for 7 minutes.


 Put the sauce into your refrigerator until it cools.

Serving:

Slice the brownies to the size you want.

Place two of them on a plate and pour the sauce over them.

Serve with marshmallows and chocolate sauce.


Enjoy!

Chocolate Pinata

A few weeks ago I made a chocolate pinata  for my sister's birthday.
The supplies you will need are: bowls, spoons, a giant silicone cupcake mold, 2 bags of  milk or dark chocolate chips, 1 bag of white chocolate chips, food coloring of your choice, and any candies you want.


First melt your milk or dark chocolate in a bowl in your microwave or over a double boiler and spread it on the inside of the bottom over your mold.



Then melt your white chocolate and color it. Then spread it on the top part of the mold.



Refrigerate both parts. When they are hardened remove the from your refrigerator and add a second coat of chocolate and refrigerate it again. Make sure you have some colored chocolate left.

Peel down the sides of the mold and remove the chocolate shell and fill the bottom overflowing with candy.



Put some leftover non colored chocolate in a sandwich bag and cut a small place off one of the corners. Pipe some chocolate all the way around the rim of the bottom part. Next place the top on and fill any gaps with more chocolate. If you want, put some small candies like M&Ms on the top  using some colored chocolate.







Store in your refrigerator until you are ready to serve it. Use a clean hammer or rolling pin to break it.




linked to: Clever Chicks Blog Hop

Zucchini Crisp

Today I made zucchini crisp.  My mom is always trying to make me eat sautéed zucchini but I  like sweet things more so I  sautéed the filling ingredients together. I made a lot of the filling last year and froze it all. I made this recipe with one of the last bags of it. This recipe tastes similar to apple crisp.

Here's how to make it.

Zucchini Crisp

Ingredients:

Filling:

4 cups of peeled seeded zucchini

1/3 a cup of lemon juice

1/2 a cup of sugar

1/2 a teaspoon of cinnamon

1/4 a teaspoon of nutmeg

1/2 a cup of flour

sauté until soft then add the flour.

Topping:

1/2 a cup of brown sugar (more if you like sweeter things)

1/2 a cup of flour

1 cup of oats

1 stick of butter cut into pieces

Spread the zucchini mixture into a 9x13 pan.

pre heat your oven to 350 F.

mix together the brown sugar, flour, oats and butter in a bowl.

Work the butter into the dry ingredients until it resembles crumbs.

sprinkle the topping over the zucchini and place in the oven for 50 minutes.

let cool and serve plain or with vanilla ice cream.

Homemade Payday Bars

Today I made homemade Payday bars out of homemade caramel and party peanuts. I got the idea when we made caramel apples with peanuts on them on Halloween. They are delicious with no corn syrup at all.

Here's how to make them.

Homemade Payday Bars

2 cups of brown sugar.

2 cups of heavy cream.

1 cup of honey.

1 stick of butter.

1/2 a cup of peanut butter.

2 pounds of party peanuts.

Mix the sugar cream and honey in a medium saucepan.

Put the saucepan over medium heat and add the butter (I cut the butter into pieces for quicker melting)

Cook the mixture and stir it constantly until it's thick or it has reached firm ball stage.

Remove the caramel from the heat and stir in the peanut butter.

Line a 9 x 13 pan with aluminum foil then pour three cups of the peanuts onto the bottom of the pan.

Pour the caramel into the pan and sprinkle the rest of the peanuts on top.

Leave at room temperature until it has cooled completely.

Slice to the size of your choice and enjoy.

How to Make Key Lime Mousse

Today I decided to make key lime mousse because we had some ripe limes on our potted lime tree.

Here's how to make it.

Key Lime Mousse

Ingredients:

• 1/2 a T of lime zest
• 1/2 a cup of lime juice
• 1/2 a cup of sugar
• 3 eggs
• 6 T of butter
• 3/4 a cup of cream

 Whisk together zest, juice, sugar, and eggs in a small saucepan.

Cut the butter into small pieces and put it in the saucepan.

Cook and stir over medium-low heat until thick, or around 8 minutes.

Remove from heat and place in an ice bath until cool, stirring occasionally

While the custard is cooling, whip the cream into stiff peaks.

After it's cool, force the lime custard through a fine sieve.

Add the whipped cream into the custard and gently fold it through.

Let it chill for 2 hours before serving.  Serve and enjoy!