As big as your head!
We’ve had a weekend full of doing things – pedicures, shopping, cook outs, wrestling, birthday parties, beer pong, and good friends and family. Today was the last day of the three day weekend and all we wanted to do was spend time together in our pool and enjoying the day. What better way to end the day than with delicious home made ice cream sandwiches?
Ok, so seriously, another reason for these delicious treats is that I am newly obsessed with the Sandwich King on Food Network. Have we seen this guy? He’s PRECIOUS. He’s midwestern and chubby and adorable and makes little lame jokes and shows off his shaggy haired adorable children. The first episode of his show that I watched was one that I’ve titled ‘The Diabetes Episode’ He made chocolate cake milkshakes and turtle cookie ice cream sandwiches. It was a sugar filled episode of epic proportions. Anyway, here is the inspiration for the sandwich I made –
I’m going to take a shortcut here, and just post links to the recipe for the cookies. I made oatmeal chocolate chip, because lets face it, they’re delicious and amazing. I used the recipe from this website because Lizzy is super cute and posts amazing recipes and I love her and her delicious cookies – http://www.yourcupofcake.com/2010/10/oatmeal-chocolate-chip-cookies.html PS. Don’t tell her that I love her because she doesn’t know I exist and I don’t want to look like some creepy internet stalker. Shh.
look at the java chip goodness and the caramel layer in there!
Yields: 2 enormous ice cream sandwiches
Bake four giant cookies from the dough. Let them cool and refrigerate or freeze for at least an hour to overnight so that the cookie is sturdy and ready for a schmear of ice cream.
I melted some caramel pieces in the microwave and spread it on one cookie. Because I love caramel and didn’t want the sticky liquid syrup all over me while I was eating it, so I used the solid form. Just saying. I bought the little single serving sized ice creams to use on the sandwiches because I didn’t want a giant container of ice cream in my freezer. Calorie conscious, you know. I used regular creamy vanilla and my genius boyfriend bought java dark chocolate chip. He’s so much smarter than me when it comes to ice cream. Anyway, let the ice cream soften so you can spread it onto the cookie. Smoosh the cookies down onto the ice cream and then freeze for an hour or two so that everything all hardens again and forms a handle-able sandwich.
Now… the cookies I made were seriously pancake sized. Enormous. They were much too big to deal with so we cut them in half. The half that I was eating, was still too big so now I have a stomach ache. But I’m not complaining.
Want a bite?
Happy Mother’s Day!!
Truthfully, I only have one mom. But I also have kind of a second mother in my boyfriend’s mom. So this weekend I got to make my mommy some rolo cupcakes and bring my second mom some delicious rice crispy treats.
Also, what is the correct spelling of crispy in this context? Krispie? Crispy? Crispie?
10 oz marshmallows
3 tbsp butter
6 cups coca crispies
1/2 cup chocolate chunks
as many chocolate chunks as you like
1/2 cup milk chocolate melts
2/3 cup white chocolate melts
Spray a 9X13 pan with tons of cooking spray.
Melt the butter in a large melting pot over low heat. Once melted stir in marshmallows until completely melty and bubbly and delicious. While the marshmallows are heating, combine 1/2 cup chocolate chunks with cereal in a large bowl so the chocolate chunks are thoroughly mixed into the cereal. Once the marshmallows have melted, remove from heat and stir in cereal and chocolate chunks. Spread into the 9×13 pan and press firmly.
Once the cereal mixture is cool, microwave the milk chocolate melts. Drip the melted chocolate all over the treats. Before that chocolate melts drop the chocolate chunks all over the top so they set firmly into the chocolate and don’t fall off. Then melt the white chocolate melts and drip that over the cereal and chocolate chunks. Once that is cool cut into sections and serve.
I love you mommy!
OK, so Mother’s Day is coming up on Sunday. Since I’m probably the best daughter of all time, and clearly my mother’s favorite I have to keep that up by buying her an awesome gift, taking her to a nice dinner, and baking her delicious cupcakes. She’s a chocolate fiend, so I had to make her chocolate cakes. I already made oreo cake for her birthday, so I went rolo. Logical next step, of course. So, behold, my Chocolate Rolo Cupcakes with Caramel Buttercream Frosting.
They’rsuper adorable and I have a freezer full of rolos. Someone come eat those – I’m on a diet.
Makes: 24 Cupcakes
1 box of your favorite chocolate cake mix (I used dark chocolate fudge cake, yum)
1 can diet cream soda
24 rolos – frozen for at least 2 hours
2 sticks of butter, softened
2.5 cups powdered sugar
2/3 cup caramel sauce
2 bags of mini rolos, or 24 additional rolos
Preheat oven to 350 degrees.
Combine cake mix and diet soda and beat for about 5 minutes with hand mixer. When the batter is smooth scoop into a lined cupcake tin. Unwrap 24 rolos and put the rolo in the center of the cupcake. Push a little until just level with the top of the batter. Bake for 15 minutes.
In another bowl mix butter with hand mixer until smooth and fluffy. Add caramel sauce and beat for another minute. Mix in powdered sugar a portion at a time until the frosting reaches the sweetness and thickness that you like. Its all about you. Add more caramel until the frosting doesn’t just taste like butter.
Pipe on frosting and smoosh a rolo on top. Wah, la! Fancy.
I hope my mom loves me for all of this.
I don’t have a cute little story as to why I made these. I guess I was just browsing the internet and came across a recipe for cheesecake brownies. http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/
I mentioned these to DJ yesterday and have been hounded ever since. I was too lazy to go to the grocery store and had Devil’s Food cake mix in my cupboard. So… here you go! These turned out to be delicious so I don’t regret my laziness. God works in mysterious ways.
Devil’s Food cake mix
1/3 cup oil
8oz cream cheese
1/4 cup granulated sugar
1 tsp vanilla
1 egg white
2/3 cup chocolate chips
Preheat oven to 350 degrees.
Combine cream cheese, egg white, 1/4 sugar, and vanilla until blended and creamy. In separate bowl stir Devil’s Food cake mix, oil, and eggs until you create a thick dough.
Spray a large baking dish with pam, or grease, or whatever. Lube up that baking dish. Pour about 2/3 of the cake mix batter onto the bottom of the dish and spread until flattened out. Glob spoonfuls of the cream cheese mixture on top of the batter. Kind of dredge a knife through the batters to marble the cream cheese and cake mix into each other. Then blob the remaining cake mix batter on top. Then sprinkle the chocolate chips on top.
Bake for 25 – 30 minutes until entirely cooked through. Let cool completely.Cut and serve.