The Best Ice Cream Sandwich Ever!

When I spied this recipe in my most recent issue of Coastal Living I knew I had to try it. These cookie were moist, had a great chocolate flavor and were delicious even without the ice cream. When my boys give a recipe a thumbs up I know it's good.

The Best Ice-Cream Sandwich Ever

1/3 cup butter, softened

1/3 cup firmly packed brown sugar

1/3 cup sugar

2 large eggs

2 tsp. vanilla extract

11/2 cups all-purpose flour

1/3 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

11/2 cups candy- coated chocolate pieces

Ice cream (about 2 cups)

1. Beat butter, brown sugar and sugar with an electric mixer 4 minutes or until creamy.

2. Combine flour and next 3 ingredients in a small bowl; gradually add to butter mixture, beating until blended. Stir in candy-coated chocolate pieces until combined. Drop mixture by tablespoonful onto greased aluminum foil or parchment paper lined baking sheets (I flattened mine with a fork or pushed them down with my fingers.) My first batch came out too rounded when I did not do this.

3. Bake, in batches, at 350 degrees for 8-10 minutes. Remove from oven and place on wire racks to cool (about 15 min.)

4. Place a small scoop of ice cream between 2 cookies and gently press together. Serve immediately or wrap in aluminum foil and freeze until ready to serve.

Jen

linking to: Tasty Tuesday

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Enjoying Summer!

I must say that I am sooooo happy to be home with the boys for the summer! Here is a little of what we have been up too.

Fossil Hunting.

We found sea shell fossils.....

 Crinoid stalks.....

The base where the crinoid stalks attach....

Luke, our future Paleontologist!!

Lot's of swimming with friends.

Strawberry picking.

Trying new recipes.....and liking them! The boys give the Rolo cookies  a thumbs up.

Image via here 

So far we are off to a great Summer!

Jen

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Celebrating Seuss!

Friday was Dr. Seuss's birthday! Throughout the years my boys and I have enjoyed his books. Do you remember having green eggs and ham when you were in Kindergarten? This year Luke is in kindergarten and they had a Seuss celebration in the classroom.

This is the cake his teacher made for the class.

These cupcakes are back due to popular demand (Luke requested them).

I decorated cupcakes with m&m's for the eyes and nose, a marshmallow for the hat and food gel from a tube for the whiskers, stripes and pupils on the eyes.

This is just one of many Seuss books we have enjoyed.

Of course my kids love oobleck.......very fun stuff.

When you punch it, it is hard but when you try to grab it, it's runny.

Lesson learned: to leave out the green dye because it stains the children's hands:)

You can find the recipe here.

Happy Birthday Dr. Seuss!

Another generation is enjoying your books.

Jen

Linking to:

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Caramel and Peanut Topping!

After having this delicious Appetizer/Dessert recently I have been completely obsessed! If you are looking for something that is easy to make but tastes decadent this is for you.

Here are the ingredients you will need:

Caramel Topping

Peanuts, walnuts or pecans

Craisins or sweetened cherries(this is what I had on hand)

Mascarpone Cheese

Sweet Crackers

Mix caramel, crushed peanuts (I put the peanuts in a sandwich bag and then roll over it with a rolling pin, the kids love doing this) and Craisins together.

There are no exact measurements here just do it to your liking.

These are the sweet crackers my friend introduced me too.

Put a few scoops of  Mascarpone cheese in a small bowl and top with caramel and peanut sauce!

 I just love is how all these flavors come together.

Enjoy!

Jen

Linked to:Tasty Tuesdays 

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Snowmen!

One of my favorite books I used to read to the boys in the winter was Snowmen at Night! It is full of hidden pictures on just about every page and really get's the kids imagination running wild.

Can you find the bunny rabbit?

As I was thinking of that book this past weekend it became the inspiration for this sandwich. I made peanut butter and fluff for Luke and Salami, cheese and pickle for Jack. On Jack's sandwich I used black olives for the eyes and mouth instead of the chocolate chips.

We have a three day weekend coming up so the boys are excited to make these cookies. They looked a bit easier for us to do than the one's below.

The original "mr. melty" looked like this and the inventor was none other than the decorated cookie.

Looking forward to a much needed long weekend and a little baking with my kiddos.

Jen

 

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Grammy's Peanut Butter Fudge!!!

 One of the great memories I have of visiting my grandmother was her melt in your mouth peanut butter fudge. My gram was such a good candy maker! She always had a special candy dish in the dining room where the grandchildren knew they could find this decadent treat.  These days we make this dessert to have on hand at Christmas time. My holiday just would not be complete without it.

Grammy's Peanut Butter Fudge

3 cups sugar

2/3 cup evaporated milk

1 1/2 Sticks of Margarine

1 tsp. vanilla

1 cup peanut butter

1 jar of marshmallow creme

Combine sugar, milk and margarine in a pan. Cook slowly until melted. Place on medium heat and stir until mixture boils. When mixture boils hard - time for 5 minutes. Remove from heat and add vanilla, peanut butter and marshmallow creme. Stir until blended. When combined pour into greased (butter/margarine) 13 x 9 pan. Let set. Slice into squares.

Caution!!!!! 

This fudge can disappear quickly. Eat at your own risk.

Linking to Debbie Doo's Link up party.

Jen

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A Marshmallow Update!

 I have found two keeper marshmallow recipes that I thought I would share with your today.

The first are these S'more bars. I found them over at Glorious Treats. My hubby really liked these!

Graham Cracker S'mores Cookies

2/3 cup butter, at room temperature

1 cup brown sugar

1 cup (white) sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 cups flour

1 cup semi-sweet chocolate chips

1 cup mini marshmallows, plus 1/4 cup for adding on top (as directed below)

2 regular sized Hershey bars, each piece printed with "Hershey" cut in half

2 packages graham crackers- broken into squares (1/2 of a full graham cracker sheet)

Directions-

* Preheat oven to 375*F

* Break graham crackers in half, so they are squares.  Lay crackers next to each other, in a single layer on a baking sheet (the size of your baking sheet will determine exactly how many crackers you need).

* Bake graham crackers in pre-heated oven for 4 minutes.  Remove from oven and set aside to cool.

* Cream the butter and sugars together in the bowl of an electric mixer.

* Add egg and vanilla.

* In a separate bowl stir flour, baking soda, salt and cinnamon.  Then add to butter mixture and mix until just combined. 

* Fold in chocolate chips and 1 cup marshmallows.

* Use a large cookie scoop to scoop dough onto graham crackers (on baking sheet). 

* Bake for 5 minutes.  Then remove pan from oven and press about 2 pieces of chocolate and 2-3 marshmallows into each cookie. 

* Bake for 5-7 minutes more. 

* Cool completely, then cut cookies into squares (where the graham crackers meet).

The second recipe are these S'more Cups from Texas Cottage.

S'more Cups

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Both of these recipes got a thumbs up from my boys. The S'more cups we took to a friends house and they were all gone after dessert! Definitely keeper recipes.

Jen

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Colorful Food for Independence Day!

Every 3rd of July on our lake we celebrate Independence Day with a ring of  fire party. Here is a sneak peek into some of the recipes we will be having.

Homemade Salsa

3 Peppers (green,red,yellow or orange) finely diced

2 cans of black beans (15.5 oz.), drained and rinsed

1/3 bunch cilantro (this is what makes this appetizer), remove leaves and chop finely

2/3 C. cider vinegar

1/3 C. vegetable oil

3 Tbsp. sugar

1 finely diced small onion

2 cloves of garlic (pressed)

1/4 C. sliced jalapeno's (from aldi's in a jar or I have used fresh with the seeds and white removed)

1-2 Tbsp. parsley (sprinkled over top)

1. Combine peppers,  black beans, cilantro, onion, garlic and jalapeno's. 2. Combine cider vinegar and sugar for the dressing. When mixed pour over salsa and refrigerate overnight. Before serving sprinkle parsley, add chips and enjoy.

My Favorite Guacamole

4 Avocados

1/2 of a large red onion

1/4 C. cilantro, finely chopped (remove leaves from stem)

2 limes juiced

1 1/2 tsp.  kosher salt

1 jalapeno, finely chopped

1. Split the avocado in half and remove the pit. Slice or dice the avocado in it's skin with a paring knife and scoop out the flesh with a spoon. 2. In a bowl smash the avocados until smooth (I use my immersion blender to make it smooth). 3. Add next 5 ingredients until blended. 4. If you add one of the pits to the guacamole it will keep it from turning brown. Cover and chill.

Oatmeal Raspberry Bars

10 Tbsp. cold unsalted butter, cut into pieces, plus more for pan

1C. flour

1/2 C. sugar

1/4 tsp. kosher salt

3/4 C. rolled oats

1/2 C. seedless raspberry jam

1 C. fresh raspberries

1. Heat oven to 375 degrees. Butter a 9x9 square baking pan. In a food processor, pulse the flour,sugar, and salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats. 2. Press all but 1/2 cup of the dough into the prepared pan. Spread jam evenly over the dough, leaving a 1/4 inch border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough. 3. Bake until the edges are golden, 25 t0 28 minutes. Let cool at least 10 minutes before slicing.

The first time I made these for my son he begged me make more!! Must be the 10 Tablespoons of butter!

Fruit Kabobs

I saw these on Pinterest with white marshmallows. My boys chose to use the "fun" marshmallows that are orange, strawberry or lemon,lime flavored. They go quickly with the little ones.

I can't wait to make these cake pops this year! Check out Bakerella for the "how to".

Hope you have a happy and safe holiday weekend!!

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Our Favorite Strawberry Shortcake!

In my husband's line of work he has the opportunity to meet and talk with people all day long. Often times they share book titles with him, movie ideas, cooking tips etc. Last summer, to his/our great benefit, someone shared their Grandmother's shortcake recipe with him. Definitely an oldy but a goody.  It is easy and very delicious!  I hope you like it as much as we do.

Grandma Connies Shortcake (1900's)

1/2 cup sugar

1c. flour

2tsp. baking powder

1/4 tsp. salt

1/4 c. crisco or butter (I use the butter)

1 egg

1/3 cup milk

1 tsp. lemon juice

1. Mix dry ingredients 2. Mix wet ingredients 3. Combine. Bake at 375 degrees for 20 min. in a 9x9 pan. Then add your favorite berries with or with out sugar and little whipped cream.

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Cherry Pecan Cookies

These cookies are one of my dad's favorite's. My mom typically bakes them for the Christmas holiday but we were going on a little trip so I baked a batch for my in-laws (they were kind enough to dog sit for us) and then gave some to our friend's we were visiting. They are easy to make, moist and very delicious.

Cherry Pecan Cookies

Mix together:

1c. Soft shortening

2c. Brown Sugar (lightly packed)

2 Eggs

1/2c. Buttermilk

Stir in:

3 1/2c. Sifted flour (measure after sifting)

1 tsp. Baking soda

1 tsp. salt

(Sift all these ingredients together)

Add:

1 1/2c. Chopped pecans(measure them whole)

2c. Marachino cherries (cut in 1/2)

Chill for at least 1 hr. Drop by rounded tsp. about 2" apart on cookie sheet (I used one cookie sheet with parchment paper and one baking stone. Both worked out nicely)

 Bake at 300 degrees for about 10-12 minutes until when lightly touched with a finger almost no imprint remains. Transfer to cooling rack.

Add a glass of milk and enjoy!

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