It’s the end of summer and I can’t resist some good ole ice cream. I had some friends coming over for dessert but they don’t eat eggs, so I was wracking my brain to figure out what to make when I remembered that…hey, ice cream doesn’t have eggs! At least, the stuff I bought didn’t. I was going to make a Snickers pie but it has egg whites in it…go figure. So after some investigating, I learned that Oreos are egg-free….perfect! This recipe turned out SO delicious…the best part is that it’s not too sweet like store-bought ice cream cakes and you can save some calories by using light ice cream and I promise no one will be able to tell! Cookies and cream heaven 🙂
Oreo Ice Cream Pie
Vanilla Ice Cream- room temp ( I used Kroger brand Vanilla Churned Light Ice cream, this stuff is so creamy and yummy)
Oreos – 1 package
Smuckers Special Recipe Milk Chocolate (but you can use fudge topping too)
Caramel Sauce Topping
Take a 9inch springform pan and line it with plastic wrap till it hangs off the edges. Next place Oreos up against the edge of the pan (see photo) until you’ve covered the outside. Then, split open the Oreos and place them on the bottom…this will act as a crust.
Take a large bowl and spoon in some ice cream, add 1/4 cup fudge or to taste. Mix well.
Crush up some Oreos (Leave some crushed Oreos for the topping) and add to the ice cream mix. Make sure it all gets distributed well.
Spoon the ice cream into pan. Top with more crushed Oreos. Drizzle caramel over pie with fork.
Freeze for at least 6 hours. Open springform pan, peel plastic wrap off and serve immediately.
** You can also add nuts or caramel to the ice cream mix if you like.
I wish I had a cone right now. There is nothing better than a cold scoop of ice cream on a hot July day. In honor of National Ice Cream month…here are a few good and unique ice cream recipes you can try at home!
1. Homemade drumsticks
2. Homemade Almond Joy treats
3. marshmallow milkshakes
4. Lemon ice cream sandwiches with blueberry swirl
5. Ice cream lollipops
Yes, I know….can it be any more decadent? The answer is yes….we added vanilla ice cream on top but the lite version….of course! After making these indulgent creations, I opted to go less fat with the ice cream but then again what’s the point? Its like adding a diet cola with a Big Mac…just enjoy the full fat meal and obsess later on the treadmill.
So I showed a photo of this recipe from kevinandamanda.com to my husband..and needless to say he drooled..alot. He asked me to make it for Fathers Day. I thought okay…better than making a full fledged dinner!
The image on the left is from the original recipe.
I was short on time, so I made my own version of it. I did not make chocolate chip cookie dough at home..I just bought the Nestle cookie dough log so this recipe literally took minutes to make and in my opinion, was still luscious enough to indulge anyone’s sweet tooth.
Nestle Toll House chocolate chip cookie dough log
Double Stuffed Oreos
Smuckers Special Recipe Milk Chocolate Topping
Pillsbury Family Size Chocolate Fudge Brownie (you’ll need 2 eggs, oil and water)
Preheat oven to 350 degrees. Line 9×13 glass baking dish with wax paper. Mix brownie mix according to package directions and add1/3 cup Smuckers topping to the batter. Mix thoroughly.
Scoop cookie dough onto wax paper, using fingers to spread out evenly. Cover dough with Oreos. Top Oreos with all the brownie mix. Bake 45-50 minutes at 350 degrees.
I let the brownies cool a bit before eating but they do taste better warm so I zapped them in the microwave before hitting it with a big heap of vanilla ice cream. You could add nuts to your brownies or ice cream as a topping also. You could skip out on the Oreos and save yourself some calories too…it would still be delicious. Enjoy!
This year, I decided I would venture out in the cooking world and make a few new recipes that I’ve wanted to try but have been too bashful to get my hands on. Mussels sounds like a hard dish to make…or at least it did in my head. I searched for a recipe that didn’t intimidate me…I liked Bobby Flay’s Thai Red Curry Mussels recipe. With the help of my younger brother, we embarked on this culinary journey. We went to the store and picked up only a pound and a half of mussels because it looked like A LOT, even though the recipe calls for 2 and half. I was pretty confident making this dish because it called for Thai flavors, which I’m pretty good at it. Then, the guy says make sure they’re still alive when you get home…if they’re open then squeeze them shut…if they stay shut they’re still alive and thus good to cook. I just looked at him like What?? I have to kill these creatures? I can’t do that! My brother turns to me and says come on scary cat…I’ll do it. Ok I guess.
- 2 tablespoons peanut oil
- 1 stalk lemongrass, crushed
- 3 tablespoons Thai red curry paste
- 1/2 cup white wine
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 1/2 pounds mussels, debearded and scrubbed
- 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
- 4 tablespoons chopped Thai basil or Italian basil leaves
Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass
The recipe turned out great…and very quick. I was surprised. I was hesitate on adding the white wine but I think that is the key ingredient. This recipe says it makes 4 servings of appetizers but there were 3 of us eating this recipe and it was plenty..I actually liked the fact that I used less mussels because there was more soupy broth to scoop up in the mussels. I made a stirfry also cause I thought we would still be hungry but we hardly touched it.
I used a tube of lemongrass, so I just squeezed that out in my oil instead. I only had olive oil so I used that instead of peanut oil. Also, I just used a deep non-stick pot and it worked perfectly. On top, I sprinked some basil leaves from my garden…fresh herbs are so yummy.
Last weekend, I went to an Arts festival and it was scorching hot! I desperately needed a cool treat and a cart full pops caught my eye…it also didn’t hurt that my friend recommended it. So I stood in line, in the blazing sun, thinking to myself…this pop better be good. I ordered the raspberry lime and from first bite it was love. I wanted to savor each little bite but the fiery sol just wasn’t cooperating so I hurriedly made it disappear in 5 minutes flat. Man, was it good. Ever since then, I have been popsicle dreaming. I decided to look up some recipes and was surprised at how easy they were to make! Yeah, my mom made them every summer…but she always made everything look simple. So I started my first pop experiment!
I remembered that my mother in-law had given me a rinky dinky pop mold from the dollar store…I really didn’t think it would hold up but it actually works pretty well. I made Mango Orange pops, here’s the recipe:
Mango Orange Popsicle
Half can of Mango Pulp (can be found at ethnic or indian grocery stores)
Half cup of milk
Half cup orange juice
1 tablespoon lemon juice
few drizzles of Honey
Fresh mango pieces (optional)
Blend it all together, fill up your pop mold. (if you want chunks on mango throughout, add to mixture right before pouring) Freeze for at least 4 hours.
Enjoy on a hot summer day!
I wasn’t a big cook before I got married but I always had a soft spot for baking. It was like a tiny stress reliever for me and when something is baked to perfection…its the best instant gratifier. I’m a sucker for cupcakes but will never discriminate against cakes, brownies, tarts, cookies, and other goodies. I somehow stumbled onto Bakerella…probably through blog surfing and have never regretted it. I love the super cute cake pops she makes and how they’re never ever boring!
The one thing I love about baking is how creative you can be with it. You can make a plain cake into something beautiful with just frosting !
I bought her book but haven’t got around to making any yet….but the photos are delicious! I will post photos if I ever get around to making the mini concoctions.
Check out her website for the latest in super cuteness: http://www.bakerella.com/
Easter is just around the corner….for some yummy fun try making Rice Krispie eggs!
Rice Krispies Easter Eggs
Peanut Butter Rice Krispies Easter Eggs
3.5oz Rice Krispies
2.7oz Peanut Butter
2.7oz Spanish Peanuts, chopped
In a heavy bottomed saucepot whisk together the butter, marshmallow and peanut butter over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and chopped peanuts into the peanut butter mixture.When cool enough to handle, shape the Rice Krispies mixture into small egg shapes..
Strawberry Rice Krispies Easter Eggs
4.5oz Rice Krispies
0.4oz Dehydrated Strawberries, chopped (can substitute with freeze-dried)
1.25oz Strawberry Compound (this is a natural concentrate paste imported from France)
4 drops Red Food Color
In a heavy bottomed saucepot whisk together the butter, marshmallow, strawberry compound and food coloring over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and dehydrated strawberries into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Chocolate Rice Krispies Easter Eggs
3.5oz Rice Krispies
2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)
2.1oz 64% Cocoa Chocolate
0.5oz 100% Cocoa Chocolate
0.35oz Cocoa Powder
Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Note: The recipe doesn’t explain what to roll these in, but black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.
Recipe from thekitchn.com