Ice Cream Shoppe 2nd Birthday Party!

Avery-Dessert-Table

I almost can’t believe that I’m already posting about my daughter’s SECOND birthday party!  It seems like just yesterday I was posting about her Rainbow Sprinkles & Confetti FIRST Birthday Party! This year I had a much easier time coming up with a theme because her tastes and likes are a little more formed now at the age of 2.  😉  And without a doubt one of her most favorite things in the whole wide world is ICE CREAM!  So it was kind of a no-brainer to do an ice cream shoppe themed birthday party!

Ice-Cream-Sundae-Sign

 

Ice-Cream-Cone-Decor Ice-Cream-Cone-Garland

There were so many great ideas for an ice cream theme party on Pinterest and I had about 8 or 9 different ice cream themed desserts I was going to do for her dessert table, but in the end I realized my limit (thank God!) and just did two cute little treats along with an ice cream sundae bar and birthday cake.  It was more than enough for everybody!

Ice-Cream-Sundae-Toppings-Whipped-Cream

 

Ice-Cream-Cone-Toppings-Chocolate-Caramel-Sauce

Donut hole “melting ice cream cones”!

Ice-Cream-Cone-Donut-Holes

White chocolate dipped, sprinkle ice cream cone chocolate cookies.  Yummy!

Ice-Cream-Cone-Chocolate-Cookies

We also had an ice cream cone pinata, ice cream cone garland and her very own ice cream shoppe stand!  I tried to keep it as simple as possible and was still really happy with how things turned out.  It was so much fun and she STILL sings happy birthday to herself almost every other day!  Haha!

Ice-Cream-Cone-Pinata

Avery-Ice-Cream-Shoppe-1Avery-Ice-Cream-Shoppe-3Avery-Ice-Cream-Shoppe-2Avery-Ice-Cream-Shoppe-4

The gorgeous cake!

Ice-Cream-Theme-Birthday-Cake

Blowing out the candles!

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Beautiful birthday girl….happy SECOND birthday Avery Gwen!  We love you SO MUCH!

Avery-Birthday-Chair

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St. Patrick’s Day Dessert 2015

It’s been quite awhile since I’ve done a recipe roundup and thought St. Patty’s day would be the perfect time to share some goodies from around the web!  These all look SO good to me and I wish I could make every single one!  Hope they give you some inspiration!

Thin Mint Puppy Chow

 

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Surprise-Inside St. Paddy’s Day Cupcakes

 

Suprise Inside St. Patricks Cupcakes

Mint Chocolate Chip Cheesecake Brownies

 

Mint-Chocolate-Chip-Cheesecake-Brownies1

St. Patrick’s Day Rice Krispie Treats

 

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Thin Mint Brownie Ice Cream

 

Thin-Mint-Brownie-Ice-Cream

Leprechaun Hat S’mores

 

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Mint Chocolate Fudge Recipe

 

Mint-chocolate-fudge

Thin Mint Truffles

 

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Mint Chocolate Cookies

 

Mint Chocolate Cookies

Thin Mint Brownies with Bailey’s Buttercream

 

Thin-Mint-Baileys-Brownies-2

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Guinness Dark Chocolate Ice Cream

Guinness Dark Chocolate Ice Cream

I almost forgot to post about this super simple and delicious ice cream I made about a month ago.  Thankfully (or not) it’s still in the 90’s around here so not to late to make this cool and refreshing treat!

Guinness Dark Chocolate Ice Cream 2

My favorite ice cream recipe has always been my parents homemade vanilla ice cream.  It’s the no-cook kind made with loads of sugar, cream cheese and lots of other bad-for-you-but-oh-so-delicious ingredients.  However, I just recently discovered ice cream recipes made with tempered eggs and how seriously easy they are.  I love, love, love this Homemade Thin Mint Brownie Ice Cream.  It was the first one I ever made with egg yolks and honestly it was so smooth and creamy, more than a no-cook version.  The same could definitely be said for this Guinness Dark Chocolate Ice Cream.  It’s totally rich with a deep chocolate flavor and hint of guinness beer.  In a bowl or cone or even in a Guinness float, it’s divine.

Enjoy!

Guinness Dark Chocolate Ice Cream
 
Ingredients
  • 7 oz Bittersweet Chocolate
  • 7 oz Semi-Sweet Chocolate
  • 2 c. Whole Milk
  • 1 c. Granulated Sugar
  • ¼ t. Salt
  • 8 Egg Yolks
  • 2 c. Heavy Cream
  • 1½ c. Guinness Stout
  • 2 t. Pure Vanilla Extract
Instructions
  1. Put the chocolate in a large bowl and set a mesh strainer over the top.
  2. Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in to the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. Pour the custard through the strainer over the chocolate, then stir until the chocolate is melted. Once the mixture is smooth whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator (AT LEAST 8 hour or overnight...very important, I tried mixing mine in my ice cream maker after 5 hours and it DID NOT work. Must chill at least 8 hours.), then churn in your ice cream maker according to the manufacturer's instructions and place in freezer to firm up.

Guinness Dark Chocolate Ice Cream 3

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Homemade Thin Mint Brownie Ice Cream

Homemade Thin Mint Brownie Ice Cream

I have found my new favorite thing–homemade ice cream.  Believe it or not, I have never made homemade ice cream!  I mean, I’ve made my parents recipe which is DIVINE and probably will be my all time favorite, but it’s a no-cook, eggless recipe so it’s a little different than this one.  Yes, this one had eggs, had to be tempered, the whole nine yards but honestly it was NOT hard and turned out soooooo good.

Thin Mint Brownie Ice Cream

For my first ice cream adventure I chose to do a Thin Mint Brownie Ice Cream with REAL mint, tons of crushed cookies and chunks of dark chocolate brownie.  Oh and a chocolate chip swirl!  Just for good measure.  And I have only one thing to say about it–YUM.  Actually, MAJOR YUM.  Seriously people, this stuff is so, so good.  Rich, creamy and totally addictive.  I will NEVER buy ice cream from the store again.   It does take a little forethought as you need to steep the mint and also let the final mixture chill but it could definitely be done in one day, just in time for after-dinner dessert if you start it early enough!  I’ll definitely be experimenting more with flavors in the future so be warned–lots of ice cream recipes in the near future!  Haha!

Enjoy!

Homemade Thin Mint Brownie Ice Cream
 
Ingredients
  • 3 c. Heavy Whipping Cream
  • 3 c. Whole Milk
  • 2 Bunches Fresh Mint Leaves (I used .75 ounces which was plenty in my opinion)
  • ⅛ t. Salt
  • 1½ c. Sugar
  • 12 Egg Yolks
  • 1 t. Pure Vanilla Extract
  • 2 c. Girl Scout Thin Mint Cookies, coarsely chopped (I used all but 6 or 7 of the whole box, about 1½ sleeves)
  • 2 c. Brownie Pieces (I used half a batch of Ghirardelli Dark Chocolate box mix)
  • ½ c. Dark Chocolate Chips, melted
  • Green Food Dye, optional
Instructions
  1. Combine cream, milk, mint and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat, cover and let steep for 1 hour or overnight in the fridge (I let mine steep for 2.5 hours and it was definitely strong enough).
  2. In a large bowl, whisk together sugar and yolks. Remove mint from cream mixture and discard. Bring milk mixture to a simmer over medium heat. Using a measuring cup or ladle, slowly pour about ½ c. hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about a ½ c. at a time, until it has all been added.
  3. Pour mixture back into saucepan and cook over low heat, sitrring constantly with a wooden spoon, until mixture is thick enough to coat the back of wooden spoon, about 10 minutes. Stir in vanilla. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occassionally until cooled. Cover and transfer to refrigerator until chilled, at least one hour or overnight (I chilled mine overnight).
  4. Pour custard into a 2-quart ice cream maker and process according to manufacturer's instructions until set but not hard. Toward the end of the freezing, add green food coloring, if using. Pour into an air-tight container and stir in cookies and brownie chunks. Swirl in melted chocolate chips. Freeze for at least four hours or overnight.

 

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Christmas Delivery from Jeni’s Splendid Ice Creams

Four Jeni's

Christmas came a little bit early this year.  My husband surprised me a few weeks ago with this little box from Jeni’s Splendid Ice Creams (my favorite ice cream).  See, where we live we only have access to Jeni’s at a few local grocery stores that carry a very limited selection of their ice cream.  So it pained me that I wasn’t able to get my hands on their holiday flavors.  But my husband decided to do something about it and ordered four pints of ice cream (the minimum order off of their website), two holiday flavors and two flavors that I had just been dying to try forever.

Jeni's Splendid Ice Cream

I was so excited to get this box and completely surprised!  Opening it up and discovering the flavors he had ordered was so fun!  We had our very own Boozy Eggnog, Dark Chocolate Peppermint, Queen City Cayenne and Cherry Lambic Sorbet.  They had been frozen in dry ice which meant they were rock solid so we waited and left them sitting out on the counter for about 30 minutes (pure torture!) and finally were able to take a couple bites of each.  Seriously, guys…pure HEAVEN.  It is so hard to even adequately describe the deliciousness of each of the flavors but please take my word for it when I say they were each equally amazing.  I thought for sure my favorite would be the Dark Chocolate Peppermint, but I found myself absolutely craving the Cherry Lambic Sorbet.  It’s literally like thousands of sweet, dark, juicy cherries concentrated into each and every creamy, cold bite.  I’m totally in love.

Jeni's Splendid Ice Creams

Unfortunately it’s too late to order Jeni’s in time for Christmas but who cares?!  Order it anyways!  Even if it comes late, it’s still the best gift you’ll get this year!

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Crazy About Key Lime

After making my Key Lime Pie last week, I was inspired to search out some more key lime recipes.  I just love the tart and sweet combination so much!  Any of these would make a great summertime treat…enjoy!

Key Lime Bars

Key Lime Bars by myrecipes.com

Key Lime Buttercream Frosting

Key Lime Buttercream Frosting by myrecipes.com

Key Lime Cheesecake

Key Lime Cheesecake by Mangio de Sola

Key Lime Coconut Cupcakes

Key Lime Coconut Cupcakes by The Repressed Pastry Chef

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream by Desserted Planet

Key Lime Shortbread Cookies

Key Lime Shortbread Cookies by Land O' Lakes

Key Lime Tarts

Key Lime Tarts by The Repressed Pastry Chef

 

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July 4th Cakes!

Happy July 4th!  How are you celebrating today?  We have zero plans today (except staying inside in the air conditioning!) and then we’re heading to a get-together our church is putting on with bbq, games for kids and of course, fireworks!  I will say fireworks are making me extremely nervous this year with the dry conditions and potential for fire but I’m just gonna try to relax and not freak out and tackle every little kid I see with a sparkler too near to grass.   Hopefully I’ve done enough preaching to all my friends and family on Facebook.  I’m sure they just loooooove me and my paranoid ways right now.  Oh well!

Anyway, onto a more pleasant topic:  CAKE.  I love cake…cheesecake, ice cream cake, cake-cake, cupcakes, cheesecake-cakes…you get the point.   And these patriotic cakes are perfect for July 4th, whether you’re celebrating today or this weekend.

Have a safe and fun holiday!

July 4th Bundt Cake

Berry Star Cheesecake

Hidden Flag Cake

Red, White and Blue Sprinkles Cake

Simple Star Cake

Berry Vanilla Ice Cream Cake

Flag Ice Cream Cake

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Ice Cream Goodies

The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer.  And just about every day around 2:30 in the afternoon I start craving ice cream.  Ugh.  I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!).  Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner.  And can I just say that is quite the feat when they are less than half a mile from your house?!  Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!”  Because I have.  Oh, I have.

So ice cream remains a treat, like it should.  And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all.  Tell me these don’t get you drooling?!?

First, Key Lime Pie Ice Cream from yours truly.  I loooooove this stuff.  It totally transports me to Florida and white sandy beaches.  Ahhhhhh.

This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker.  How brilliant is this??  Love how they do four different variations with the same ice cream base.

Nutella Peanut Butter Chip Ice Cream by Kevin and Amanda

Next up are these Confetti Ice Cream Pops from Country Living.  I love that you don’t have to have a special ice cream popsicle mold…just use small paper cups!  Brilliant.

Confetti Ice Cream Pops by Country Living

While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER.  And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it!  It’s just so pretty.

No-Bake Strawberry Ice Box Cake by theKitchn

Chocolate Covered Brownie Ice Cream Sandwich.  Want.  Now.

Chocolate Covered Brownie Ice Cream Sandwich by Good Life Eats

Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me.  I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.

Mint Chocolate Chip Ice Cream Cake by Southern Living

And last, but certainly not least, Almond Milk Ice Cream.  Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream.  This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill.  I’ll definitely post my results on here!

Almond Milk Ice Cream by The Science of Eating

 

 

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Chocolate Covered Cherry Cake Shake

I know the big thing around Valentine’s Day is chocolate dipped strawberries, which are great, but I’ve gotta admit I’m more of a chocolate covered cherry kinda girl.  And I know I can’t be the only one!  So my love of chocolate and cherries inspired me to create this super simply shake but not just any shake…a CAKE shake.  Yep, there is one big ‘ole slice of chocolate cake with vanilla frosting mixed right into this creamy concoction.  I picked my slice of cake up in the Wal-mart bakery case (don’t judge) but if I’d been thinking, I would have gotten one of the mega-huge chocolate cupcakes that Walgreens now sells.  But the shake still worked out alright. Actually, better than alright–it was, in fact, AWESOME.  I topped mine with homemade whipped cream, melted chocolate and festive sprinkles–so cute!

Share one of these with your sweetie tomorrow!  Or don’t share….it’s makes enough for two. 😉

Chocolate Covered Cherry Cake Shake
 
Ingredients
  • One Big Slice of Chocolate Cake with Vanilla Frosting or Two Regular Cupcakes (or chocolate frosting/white cake/etc..whatever you prefer)
  • 20 Maraschino Cherries, chopped
  • 1 Pint or 4 BIG scoops of Vanilla Ice Cream
  • 14-1/2 c. Heavy Whipping Cream (depends on how thick you want it...I used ½ a cup)
  • ¼ t. Pure Vanilla
  • 1 T. Maraschino Cherry Juice
  • ½ c. Dark Chocolate Chips, melted
Instructions
  1. Place all ingredients in the blender (reserving a tablespoon or two of the melted chocolate for decoration) and blend until the shake has reached your desired consistency. Top with your choice of sprinkles, chocolate, whipped cream, etc.
Notes
Serves 2.

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New Year’s Eve Party Mini Desserts

I have been in love with mini desserts for years.  They are just so darn cute and the fact that you don’t have to pick just ONE dessert but can in fact try several, due to their tiny size, is just awesome to me.  I love them so much that I actually used to cater desserts and only did miniature sizes.  It was so much fun and sometimes I really miss planning dessert tables for weddings or parties with loads of colorful, bite-size desserts!  Thank goodness for the holidays when I can unleash my creative baking skills (obsession?) on all my family and friends!

So, I thought what would be better for a New Year’s Eve party than mini sweets?!  Finger foods are VERY popular for New Year’s Eve parties and these desserts stay right with that theme.  Some of these are super easy (2-3 ingredients), which is great since you have no doubt been in the kitchen waaaayyyy too much between Thanksgiving and Christmas.  Also, another way to make easy miniatures is to bake up a normal 9×13 pan of brownies, blondies, cake, etc. and cut them small with a knife or fun-shaped, small cookie cutters or take any regular ‘ole cookie recipe and just make smaller than normal cookies (be sure to cook them for less time!).  Ok, let’s check out some other awesome tiny goodies from around the blogosphere:

First up, Mini S’mores Cakes.  How cute are these?!  Get a lot more mini ideas from Delish here.

I LOVE baklava.  Love it.  It was the one thing I was looking most forward to indulging in over the Christmas holiday. I’ve actually made Baklava Cups before and they are super good and MUCH less labor intensive than the traditional way.  See more ideas from Women’s Day here.

Mini Oreos.  Yum.

Mini Ice Cream Cookie Pops. How fun!  However, if you’re afraid of the ice cream melting before people can scarf them down, try it with buttercream frosting.

I love these Mini Peanut Butter Rice Krispie Treats.  Rice Krispie treats are sooo classic and just plain good.

Banana Split Bites.  Delicious and gorgeous.

Vanilla Bean Baby Doughnuts.  Perfect after a night of imbibing.

White Chocolate Raspberry Cheesecake.  One of my favorites.

Poptarts on a stick.  Totally awesome.  AND easy.

These Chocolate Salted-Caramel Mini Cupcakes look soooo rich and decadent.  Pure bliss.

Cut these yummy Red Velvet Brownies super small for bite-size treats.

These Lindt Mini Chocolate Trifles are adorable.  Use some larger shot glasses for the cups and think about switching up ingredients…caramel sauce for the fudge, brownies for the cookies, etc.

I have been making Brownie Tassies forever.  The only thing I do differently is top them with coffee buttercream and toasted, slivered almonds.  People will go nuts over these.

Ummm, excuse me but this Chocolate Covered Bacon Caramel Popcorn is dangerous.  Dangerous I tell you!!  And I am SO going to make it.

These Mini Cherry Pies are just down right pretty.  And begging to be eaten.

I love the playfulness of this Gumdrop Fudge.  Very festive and party appropriate.  Not to mention easy.  We like easy!

Well, hopefully this gives you some inspiration for whatever crazy New Year’s party you may be hosting or attending.  Tomorrow I’ll have my own recipe for Mini Doughnut Muffins!

 

 

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Leftover Thanksgiving Pie

If you were one of the crazies up at 3 a.m. (or you didn’t even got to bed!  CRAZY!) to get in line for Black Friday, and had all your shopping done by 7, you’re probably getting a little hungry and thinking about breakfast.  Lucky for you I managed to find a few recipes that put all those leftover pumpkin, pecan and apple pies to good use in some of our most beloved breakfast foods.  Pumpkin pie french toast?!  Umm, sign me up!  I know for some, however, it might be a bit early for Thanksgiving food round two, so I also have some yummy dessert recipes that incorporate leftover pie.

Hope you are having a great holiday weekend!

Pie Stuffed Cinnamon Rolls

Pumpkin Pie Crepes

Pumpkin Pie Stuffed French Toast

Pumpkin Pie Brulee

Pumpkin Pie Shake

Pumpkin Pie Ice Cream

 

 

 

 

 

 

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Key Lime Pie Ice Cream

I am pretty much LOVING all things key lime right now so I thought I’d “squeeze” (Get it?! Squeeze? Limes?? Umm, never mind.) in one more summertime recipe before the temps start falling and pumpkins and apples become the baking ingredients of choice.

A couple of months ago I saw a recipe from My Baking Addiction for Key Lime Pie Ice Cream and I knew there was no way I could let the summer pass by without making it.  And I am so glad I didn’t!  This ice cream is awesome and so simple…you basically whisk all the ingredients together in a large bowl, put the mixture in your ice cream maker and let it do it’s thing and then transfer to your freezer to harden up.  That’s it!

I only changed a couple of things about this recipe.  For starters, I wanted a REAL graham cracker crust in my ice cream and let me tell you it is worth the little bit of extra effort to make it.  I also thought the mixture was a little too sweet so I doubled the key lime juice to balance out the sweet and tart–perfect!  If I do say so myself.

Enjoy this recipe!  And enjoy what’s left of summer!

Key Lime Pie Ice Cream
Author: 
Category: Dessert
 
Ingredients
  • 8 T. Unsalted Butter, melted
  • 2 c. Graham Cracker Crumbs
  • Dash Salt
  • 1½ c. Whole Milk
  • 1 c. Fresh or Bottled Key Lime Juice (such as Nellie and Joe's)
  • ½ c. Heavy Whipping Cream
  • Dash Salt
  • 1 (14 oz.) Can Sweetened Condensed Milk
Instructions
  1. For Graham Cracker Crust: Preheat oven to 350 degrees and spray a 9x9 pan with cooking spray.
  2. Stir together graham cracker crumbs, melted butter and salt. Press into the bottom of the pan and bake for 10 minutes. Let cool completely on a wire rack.
  3. For Ice Cream: In a large bowl, whisk together whole milk, lime juice, heavy cream, salt and sweetened condensed milk. Pour into your ice cream maker and freeze according to manufacturer's instructions. Meanwhile, crumble your crust into small pieces and place in a bowl. Set aside.
  4. When ice cream is done, layer ice cream and graham crackers into a freezer-safe container. I had about four layers of each. Cover and freeze for one hour or until firm.

 

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Banana Splits

Today is National Banana Split Day!  Woo hoo, get excited!  Personally, I’ve never really been a big fan of banana splits…I mean, if I’m going to have ice cream, I don’t want anything even remotely healthy going on or in it.  Give me the sugary, fatty bad stuff all the way.  But then I came upon these banana split inspired recipes and OMG I am drooling all over my keyboard.  Talk about decadent, over-the-top, gloriously evil, sweet temptation!

Enjoy!  And try to keep the drooling to a minimum.

Banana Split Cake

Banana Split Truffles

Banana Split Ice Cream Cone Cupcakes

Banana Split Ice Cream Cake

Banana Split Cupcakes

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Peach Pile

Never heard of a Peach Pile?  That might be because I made it up.  Yep.  See, this weekend  for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping.  It smelled delicious, it looked delicious and I just knew it was going to taste delicious.  But there was only one problem–it DID NOT want to come out of its pan.  Nuh uh.  Wasn’t having it.  Absolutely refused to be eaten.  Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust.  See below.

I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot.  So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream.  Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.

I will say that not one person cared about what the pie looked like once they started eating it.  We were licking our plates clean with this one.

Enjoy!

See original recipe here.

Peach Pile
 
Ingredients
  • 1, 9-inch Deep Dish Pie Crust (I used store bought)
Peach Filling
  • 8 Large Firm, Fresh, Ripe Peaches
  • ¼ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ⅓ c. Granulated Sugar
  • 1 t. Cinnamon
  • ⅛ t. Salt
  • 2 T. Cold Butter, diced
Oatmeal Brown Sugar Topping
  • ½ c. Oats
  • ½ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ¼ c. (1/2 stick) Unsalted Butter, melted
  • ½ t. Cinnamon
Instructions
For the peach filling:
  1. Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
For the Oatmeal Brown Sugar Topping:
  1. Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
Baking:
  1. Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
Notes
Serves 8 *I found that for peeling the peaches, a potato peeler worked perfectly. Also, the recipe calls to bake the pie on the lower rack of the oven, but I accidentally baked mine on the middle rack and it turned out fine.

 

 

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DIY Ice Cream Parlour

I’ve kind of got ice cream on the brain lately.  There is no end in sight to this ridiculous heat and it’s kind of hard not to think about the best ways to stay cool or should I say what to eat to stay cool.  And if you’re having an outside birthday party or a wedding right now, you’re probably even more concerned with the best way to keep your guests cool.  I have an idea!  I came across this blog earlier today and absolutely fell in love with this DIY Ice Cream Parlour from Eat Drink Chic.  I know dessert and candy buffets have been around for awhile now and are probably a little played out but I never get tired of seeing the creativity that goes into these beautiful tables.  If you’d like to see more photos and find out how to recreate every cute little detail yourself, just click here!

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Elvis Sundae

Ok, I am VERY excited about this post for a couple of reasons. First, I have not one, but TWO recipes to share.  Two!  And one of those recipes could be potentially healthy.  Yes, healthy.  Of course, I would never allow that to happen, this being a full-on sugary delicious dessert blog and all.  But I’m giving you options here.  Nice, right?

Second reason for my excitement…I bought some uber cute mini dessert glasses for these special Elvis Sundaes!  I LOVE them.  I only needed two but they came in sets of 12.  I agonized over whether or not I should get them, but the cuteness won out in the end and I just resolved to have more people over  for dinner more often and get good use out of them.  At least that was part of my justification.

Ok!  On to the sundaes…my inspiration for these came from a fabulous frozen coffee drink called The Elvis.  It combines coffee, chocolate, banana and peanut butter.  Delish.  And it just so happens my sister-in-law Rachel, of Foodierachel.com, has this recipe for banana ice cream I’d been dying to try forever.  All it takes to make it is….bananas!  That’s it!  Super easy.  I topped it with a divine Mocha Hot Fudge Sauce from Joythebaker.com and chopped, dry-roasted peanuts.  And voila! Elvis Sundae.

Enjoy!

Banana Ice Cream

4 Medium-Large Ripe Bananas, sliced

2 T. Pure Vanilla Extract (This was my addition.  And I like vanilla, so feel free to use less if you’d like.)

Directions

Line a baking sheet with foil.  Place the banana slices on the baking sheet and let them chill in the fridge for an hour.  After they’re nice and frozen, throw them in a food processor for five minutes, turning it off every minute or so to scrape down the sides and kind of push everything around.  It will seem like it’s not going to blend, but it will happen, be patient.  When it’s completely smooth, whirl in the vanilla and then pour it into an air-tight container and freeze for several hours or overnight.

And here’s the part where you make this delicious, healthy banana ice cream not so healthy….

Mocha Hot Fudge Sauce

1/4 c. Cocoa Powder

1/3 c. Packed Dark Brown Sugar

1/2 c. Light Corn Syrup

2/3 c. Heavy Whipping Cream

1/4 t. Salt

6 oz. Bittersweet Chocolate, finely chopped

2 T. Unsalted Butter, cut into 1/2 Tablespoons

2 t. Pure Vanilla Extract

1 t. Instant Espresso Powder

1 1/2 t. Hot Water

Directions

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over low-medium heat, stirring until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into the 1 1/2 teaspoons hot water.

Remove sauce from heat, add remaining chocolate, butter, espresso misture and vanilla.  Stir until smooth.  Cool slightly.  (I would recommend cooling it and refrigerating it overnight.  The espresso flavor seemed to be more noticeable after doing that and then reheating it over low heat the next day.)  Scoop ice cream into small bowls, spoon sauce over the ice cream and chop with dry-roasted peanuts.

Makes 2 cups sauce.

Note:  For the banana ice cream, Rachel suggests adding things such as peanut butter, honey, etc. to make different variations of the ice cream.  So feel free to be creative and experiment!  I’m definitely going to try a mango ice cream next week–can’t wait!

 

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