This ice cream is ridiculously easy to make. It doesn’t require an ice cream maker. And, it tastes amazing. Perfect for a summertime dessert.
Here’s a video on how to make it …
I chose to make Mint Chip Ice Cream
PS: My daughter found this video and recipe so she picked the flavor of the ice cream
These brownies are dedicated to chocolate lovers that never find a dessert “too rich.” I was a little shocked when I mentioned to my kids that I was making slutty brownies and they knew exactly what I was talking about. I can’t take credit for the idea, although I elaborated on the name a bit. After reading a few recipes and speaking to a friend about her experience baking Slutty Brownies, here are my suggestions on how to ensure a great dessert:
1. Preheat oven to 350
2. Use a glass 8×8 or 9×9 pan (recipes that are larger do not end up baking well in the center & glass pan ensured that cookie on bottom did not overcook).
3. Line the pan with two sheets of aluminum foil placed criss-cross
4. Spray the foil with cooking spray
5. Make a 1/2 batch of Nestle Toll House Chocolate Chip cookie batter (follow recipe on pkg) place in prepared pan and pack dough in tightly
6. Place 16 Reese’s Peanut Butter Cups on cookie dough and slightly press into the dough
7. Place 16 Oreos (not double stuffed – not enough room for everything) directly on top of peanut butter cups
8. Using a brownie mix for 8×8 or 9×9 pans, follow recipe. Pour batter over Oreos until Oreos are covered completely. (I did not use the entire brownie mix- I didn’t want the brownies to heave over side of pan while baking)
9. Bake for 50-60 min. Just until toothpick at 2 inches from edge of brownie comes out clean, but center still sticks to toothpick
10. Remove from oven and allow to cool for at least 30 minutes before covering it to store
11. Allow to cool completely overnight before slicing and serving!!!
Okay, if you’re really desperate to try it warm – go for it! Just don’t expect the piece to come out looking pretty or not falling apart completely.
HAPPY BAKING!
An easy sugar cookie that looks great in spring! These cookies are flavored with jello and rolled in a sugar/jello combination. (a minor change to the recipe) I added a little food coloring to perk up the colors. Find the full recipe at http://www.iheartnaptime.net/jello-cookies/ This would be a great recipe to adapt for other holidays and festive occasions. I added these to a tray with springtime colored cupcakes.
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OMG! If I ever see a carrot cake with a boring plain cream cheese frosting I may cry. After tasting this carrot cake with a maple pecan buttercream, I can NEVER go back to boring. I owe all my inspiration for this combination of a nutty frosting combined with carrot cake to The Vegan Muffin Woman. See her recipe I would have tried her recipe, but I didn’t have the necessary ingredients on hand. Instead, I used a Maple Pecan Buttercream Frosting recipe from The Food Charlatan. (Recipe below)
The actual carrot cake was a spectacular surprise. I had been craving carrot cake for 3 months now, but I kept getting side tracked in the kitchen. Since I’m gluten free, it makes finding a good recipe difficult. In the past, I’ve used rice flour to substitute in other recipes but the cake turned out way too dense. By just tasting this cake you would never imagine that not only is it gluten free, but sugar free, as well. It is based on a combination of almond and coconut flour. The sweetness comes from crushed pineapple and honey. It was light and fluffy … amazing for a gluten free cake. I found the recipe on the site Gluten Free Mix (although a bake mix was not necessary for this recipe).
Even if you’re not gluten free, I really suggest trying this cake!
Gluten Free Carrot Cake
* Some notes on this recipe. If you have an oven that tends to turn things dark quickly, lower temperature to 325. This recipe is perfect for an 8×8 glass dish, pie plate or 12 cupcakes. For a layered cake or 9×13, double the recipe 🙂
Instructions
Notes
I used regular syrup and substituted vanilla extract for the maple extract and it tasted amazing!
What an easy way to show a little team spirit. Obviously, I was going for a yellow and green theme here (the colors of my son’s tennis team). For the 1st cupcake I tinted half the batter yellow and half green. I swirled the two together to make a tie-dye cake. It was very easy and definitely showed that the cupcakes were not store bought. My kids are very spoiled and won’t touch a store bought dessert. I’ve been wanting to try different techniques for tie-dying frosting. This gave me the perfect opportunity to give it a whirl. For the 1st cupcake, I painted the inside of the piping bag with yellow and green gel die and filled the bag with white frosting. The piped colors were very vibrant – perhaps a little too much so and colored everyone’s tongues. For the 2nd cupcake, I placed white, yellow, and green frosting in a single piping bag. This only took a little extra time to fill the bag carefully. I was pleased that the colors didn’t completely blend together.
In the future, I would use these techniques for holiday occasions as well. Remember when mixing two colors of cake batter that is looks better if you use a bit more of the lighter colors than darker colors.
Unlike real tennis balls that are empty, these cupcakes are filled with vanilla buttercream. Besides using a golden yellow frosting on top, I dipped each cupcake in yellow sugar so that it would have a “fuzzy” appearance like a real tennis ball. It was fun baking these for my son’s tennis team, but nothing is better than playing tennis with my kids.
Should desserts that center around a holiday be limited to those dates? Is that what makes the dessert special – the fact that you know you will only get the dessert once a year? Do the desserts add to the nostalgia of the holiday, creating memories for years to come? Would you want to eat Xmas shaped cookies in May? What if it were your absolute most favorite cookie? Would you make an exception in that case?
As I’ve mentioned before, I am equal opportunity celebrator of holidays if they include fun and tasty desserts. My daughter’s favorite springtime dessert are these jello eggs that I make for Easter. Unfortunately, these jello eggs require that I am at home for 7 hours straight. Each layer must be added precisely one hour after the preceding layer. If not, the layers will not adhere to each other and will fall apart when separating the molds. This year, I just couldn’t manage my time to make these on Easter. Is it wrong to be serving/eating these weeks after Easter has past? It doesn’t seem to bother my daughter at all. In fact, I’m grateful that she was understanding that I couldn’t get these done on Easter.
Holy Cow Freaking-Amazing Frosting! I’m not even a fan of Nutella and I couldn’t stop licking the bowl. I think that this frosting would pair perfectly with a banana cupcake. However, I have to admit the cupcake recipe I used on this one fell short of fabulous, which is why I did not include it in this post. Next time (maybe tomorrow) I’ll try it on a vanilla or chocolate cupcake. Note, this frosting tastes better when the frosted cupcakes are stored in the refrigerator.
Here’s the recipe for the frosting, enjoy!
Who doesn’t want a little dessert without the guilt? Yes, it tastes good, too. I promise. I was joking on someone else’s blog the other day about healthy cake. Really, cake doesn’t need to be healthy, it just needs to taste spectacular. But if you prefer to start you day with something a bit healthier, this is a great choice. The main ingredient is almond flour, which is high in protein and gluten free. The second ingredient is oats, which is also gluten free and is healthier than white flour. And, NO SUGAR. It is sweetened with 3 ripe bananas and 2 TBLS of honey. A few dark chocolate chips is also a perk. Some say, a little dark chocolate each day is healthy. All in all, it is a no guilt, no gluten, very good muffin.
Recipe at
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Blueberry Cheesecake, the antioxidants make it healthy, yes? This is an incredibly light cheesecake. It bakes perfectly ever time. I’ve never had a problem with the top cracking. If you never had blueberry cheesecake, you’re missing out. I like this a lot more than strawberry or raspberry cheesecake. The only problem with this recipe is that it is baked in a 9×13 pan and I don’t like serving it directly out of the pan. I usually pre-cut the pieces and either display them on a large tray or set each individual piece in a aluminum foil muffin paper. Any way you cut it, it is delicious.
Indulge in Life's Guilty Pleasures 