Tag Archives: ice cream

Cinnamon Rolls with Ice Cream Caramel Sauce

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How about some warm cinnamon rolls on a cold morning? Sound good?!!?!?

You can make these, rise them, bake them and EAT them right away OR you can prepare the dough the day before you want to eat them, roll it, cut it and CHILL it (before the 2nd rising) ~ THEN just before you go to bed, put the cold cinnamon rolls on your counter to rise overnight. (Be sure they are well covered, so they do not dry out and DO NOT pour the caramel sauce over, till morning.) ((Also, if your house is warm (summer-time) they NEED WAY less time to rise, just keep that in mind! Or they will morph to the size of Texas before your very eyes, you will wake up to find dough oozing out from under the plastic wrap and lid. Odd sight for sure.)) When you wake up in the morning, warm (if you made the day before and chilled) the caramel topping up (just till warm!), pour over and bake them!  OR cover, chill overnight and put in a warm oven in the morning to rise, takes a bit longer when they  are cold ~perhaps 45 min. to 1 hr. ~ just keep your eye on them! OR bake the day before, as they re-heat really good.

THAT was QUITE a paragraph. Sorry, hope it made sense!?!?!?!!!

When they come out of the oven, you can flip out onto a pan, slightly bigger than the one you baked them in OR just leave them in the pan they baked in ~ up to you!! Good either way!!

Cinnamon Rolls with Ice Cream Caramel Sauce
1 c. warm water
1 tsp. lemon juice
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
1/4 c. oil
1 egg
2 1/4 tsp. yeast

Swirl~ 
1/4 c. soft butter
1/3 c. sugar
1 TB. cinnamon

Ice Cream Caramel Sauce~ 
1 stick of butter
3/4 c. vanilla ice cream
1/2 c. sugar
1/2 c. brown sugar

Glaze (opt.)
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1-2 TB. milk, or more as needed to get to a glaze consistency

Ice Cream Caramel Sauce~ Combine the ingredients in a sauce pan, bring to a boil, stirring often. Take off heat and let cool slightly.

Glaze~ Combine ingredients and set aside till serving time.  

For the Cinnamon Rolls~ Place dough ingredients in your bread machine, in the order listed. (OR mix/knead by hand or use stand mixer, they all work great!) Set to dough cycle. When it is complete take the dough out and roll to a 12″ x 16″ (about) rectangle. Spread with the softened butter. Mix together the cinnamon and sugar and sprinkle over top. Roll up nice and tightly, cut into slices (about 1″). Place slices in a greased 9″ x 13″ pan. Cover, let rise till doubled in size, about 30 minutes. Pour WARM (not hot) sauce over rolls. Bake @ 350º for 20-30 minutes. Let cool a few minutes. Serve, drizzled with glaze AND enjoy!

Recipe adapted from Hull PRCS Cookbook.

Chunky Monkey “Ice Cream” that you really should try!

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Hello 🙂

Thanks to those who have said they missed posts 🙂 that really REALLY means a lot to me!!!  Well……..I missed it too! It was a fun hobby for me and I am ready to come back to it, tho I may not post very often and it may take me a few weeks to get a post out ~ a sentence here and a sentence there!!! 😉

My “about” page USED to say mom of 4 boys. That has changed now to a mom of 5 boys and I couldn’t be more giddy about that! Ever seen this video?? Good to know other brothers act like my boys sometimes! I really get a kick out of it, smiles and tears at the same time. Boys. Wild indians 94.6% of the time. Tho they are gentle  as lambs 99.8% 😉 of the time when they are around their new baby brother.

I feel real blessed to have these guys, good thing I enjoying baking! 🙂 They enjoy eating it, and “helping”. “Helping” means bowl licking, but hey!, that is why I do it too!!! 😉

On to a tasty treat!!

Anyone else really REALLY enjoy ice cream??? Double hand raising over here!!! This here is my favorite food right now. Chunky Monkey “Ice Cream”. You HAVE to enjoy the taste of banana or you will not enjoy this, cause it does have an underlying banana taste ~ not overpowering because of the peanut butter, chocolate and chocolate chips!! 🙂 Some of my boys like it, some really do not (the ones who don’t like bananas do not like it).

~ A blender will not work well for this, unless you have a CRAZY powerful one.
~ Serve it right away. Or freeze a few hours for “soft serve”. Or freeze overnight and it will be harder to scoop out but still very delicious.
~ Freeze your  ripe bananas in chunks, for easier processing. I usually do 3-4 (depending on the size) at a time, so I add bananas (as they over-ripen) to a Ziplock bag in freezer ~ then when I have 4ish ~”ice cream” time!!!!

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Chunky Monkey “Ice Cream”

2-3 frozen bananas (freeze in chunks)
peanut butter
chocolate sauce or hot fudge (I use this)
mini chocolate chips
(can also add some vanilla extract, just a touch~
peanuts, optional as well!)

Put the frozen banana pieces into your food processor. Pulse a few times to break up, then process till smooth. (Now, it is NOT that easy, you will need to stop a few times and shift those stubborn bananas around a bit and scrape down the bowl, they like to clump together ~ even forming a ball at times.) The processing usually takes 2-3 minutes till all of a sudden you see the smooth “ice cream” appear. About half way through I add a nice big ol’ scoop of peanut butter, process, then add a nice big scoop ol’ chocolate sauce/hot fudge, process again. Add a few of the chocolate chips, process a bit. Then stir in MORE mini chocolate chips (of course!).  Eat and enjoy or freeze!!

Enjoy!

I saw this recipe first on Kats’ Kitchen.

PLEASE remember that I like to hear from you guys!!! 🙂  It is fun!! Let me know about any fun foods you have made or want to make or will be making or dream about making! Food talk is up there with my favorite things. 

 

Snow Ice Cream II & Brownie Batter Dip

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So when you are on snow day #2!!!! 🙂 and your windows look like this…..

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WHAT ELSE CAN YOU DO but make Snow Ice Cream??!?!!? Well, perhaps you remember LAST years adventures in Snow Ice Cream Making……. This year we took a simpler route. My sister-in-law told me about this and it took EVERYTHING in me NOT to make it at 9:30 last night. I was tough. I waiting till after breakfast this morning. (Kids could help eat and make then!!) We all so very  much enjoyed it.

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The best part it is is that you probably have ALL the ingredients in your house!! Just wait for a fresh snow fall and WAALLLAAAA Snow Ice Cream!!! Enjoy!!!! (We sure did! Kids (& I) voted this batch EVEN better than last years!!!!)

Grab the recipe here!! (And let me know if you try it!!!)

I am a snacker.   My kids are snackers. Sometimes it is a challenge to come up with new and unique snacks ~ something fun, you know? I saw this recipe from Chef in Training and I knew I must try it! I mean, batter (and dough) is like my favorite thing. I tell myself NOT TO EAT it, there are eggs in it. Don’t do it. Don’t. But I ALWAYS do. I cannot help it. So, something that is called “Brownie Batter” seemed like a good choice for me  them to snack on.

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It was really good, tho not really brownie batterish, more like brownie puddingish. Anywho, we dipped graham crackers in and we all enjoyed it! It stays good in the fridge for 3-4 days too!!! Happy Snacking!!!

Brownie Batter Dip  

18. 4 oz. box of brownie mix, dry
2 c. PLAIN yogurt (low-fat or fat-free)
8 oz. low-fat cool whip, thawed
mini chocolate chips, for top, opt.

Mix brownie mix and yogurt, fold in thawed Cool Whip. Top with chocolate chips and use graham crackers as dippers! ENJOY!!!

Recipe adapted from Chef in Training.

Apple Brownies + Ice Cream + Caramel Sauce = Deliciousness!!

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When  I saw this I thought “where has this recipe been??? And WHY did I not know about it?!?!!!”  Well, I have since made it twice and it was enjoyed by my family GREATLY. They liked it as a brownie and really liked it as a Caramel Apple Brownie Sundae!  FANTASTIC FALL Dessert! Yum.

Grab the brownie recipe here. Then go check out the Caramel Apple Brownie Sundae here!!  (Have you all made this before and forgot to tell me about it?!!?) Yum.

My slight changes.

* I decreased the butter to 1 stick.

* I decreased the brown sugar to 1 1/2 c.

* I did not make up the above said changes on my own,  I read it in the comment section of this post. (See HOW helpful comments can be 😉 )

* I used this Caramel Sauce.

Thanks to Lisa at Cooking Up a Sale for ANOTHER fantastic recipe! Enjoy!!

“DQ” Ice Cream Cake & Chocolate Peanut Butter Ball Pretzels

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This said “DQ”  Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….

* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!

* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.

* Springform  pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.

* There will  be extra ice cream from each container.

“DQ” Ice Cream Cake
Serves 12-16 

2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz.  container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)

Assembly. It will take time, as each layer has to freeze 1st.

Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.

Line a springform pan (I used a 9″ one)  with plastic wrap, letting it hang over the sides.

Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.

Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.

Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.

Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.

Serve. Enjoy.

Chocolate crumble recipe from Taste of Home.

Chocolate Peanut Butter Ball Pretzels

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Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved…..it does take some time to roll all those itty bitty balls!!

A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.

* IF you run out of chocolate to dip the pretzels in,  then leave some plain  ~ no chocolate, they are good that way too!

* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.

Chocolate Peanut Butter Ball Pretzels     
Yields about 85.

1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.

Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.)  Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.

Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!

(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)

Recipe idea from Two Tiny Kitchens.

Quick BBQ Pork Sandwiches & Crunchy Ice Cream Balls (Ice Cream Series Part 2)

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The Aldi paper makes me giddy…..
Sale prices are good from June 6 ~ June 12.

* Millville Corn Flakes Cereal is $1.49 for an 18 oz. box. This was a treat I made for Cinco de Mayo…just took me a few to many weeks to post, doesn’t mean you cannot STILL enjoy it.
* Hormel Fresh Boneless Pork Roast is $1.59 per lb. I have included a recipe for Quick BBQ Pork Sandwiches.
* Strawberries $0.99 each. Enjoy Strawberry Lettuce Salad!
* Happy Farms Pepper Jack Cheese Block, they are $1.79 each. I like to have this on hand and give a kick to things like…..Cheesy Spinach and Artichoke Dip and any other time you want a kick of heat!

Here is the much anticipated 😉 second installment of a sensational ice cream series!! (Try to resist the urge to jump, leap and squeal with joy..you may hurt your computer or wake up your kids!!) Cinco de Mayo, was a few weeks ago and we wanted to have a little fun with it and make some Mexican treats. Pico de Gallo, guacamole, a couple of salads with cilantro AND last but not least…..”fried” ice cream balls. Didn’t want to literally fry them….though that sounded GREAT ~ I went with good ol’ fashioned corn flakes. We had enough left over to eat with the kids the next day too and they still had a crunch to them!  I served these with caramel sauce and peanut butter sauce, chocolate sauce would be good too.

Crunchy Ice Cream Balls   
2 c. finely crushed corn flakes
3 TB. melted butter
2 TB. sugar
1/4 tsp. cinnamon
vanilla ice cream
Use an ice cream scoop to scoop out the ice cream and place on wax paper lined cookie sheet. (I used the box of vanilla ice cream from Aldi, not sure what the ounce is…sorry….it yeilded about 16 scoopsish.) Pop in freezer for about 20-30 minutes. Mix the crumble topping all together, set aside. Take out ice cream and form into nice balls. Roll in the topping, it helps if the balls are slightly melty….by slightly, I mean slightly ~ if they are too hard, the coating will not stick. Cover with a nice coating and put back on wax paper. Freeze till ready to serve.  Enjoy.

Love sandwich meals in the summer, they are usually quick to put together and easy to clean up…. This one I make a lot.

*I usually make this with leftover pork from a pork roast. This time though I cooked a roast overnight and in the morning shredded and THEN put it back in the crock pot with the BBQ sauce and let it cook in the crock pot on low for about 6-7 hours. (No need to simmer the sauce 1st to thicken.) It worked well and BONUS, had enough to freeze for another meal! Love it!

* I really am not good at measuring the ingredients for this, I usually just eye-ball, makes for a little bit of a different turn out every time. Add more sugar if you like it sweeter, more mustard for a kick, etc. Whatever your family likes!

Quick BBQ Pork Sandwiches  
1/4 c. sugar
4 tsp. cornstarch
1 1/2 tsp. dry minced onion
1 tsp. salt
1/4 tsp. pepper
 1 1/2 c. ketchup
3/4 c. water
1/4 c. apple cider vinegar
1/4 c. butter
3 TB. Worcestershire sauce
2 TB. lemon juice
1 TB. mustard
1 1/2 lb. (about 3 c. or so) cooked shredded pork
Combine all but the pork in a large pan. Simmer till thickened. Add the roast and serve on buns.

Recipe from Taste of Home.