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Vanilla Ice Cream with Salty Candied Peanuts and Dark Chocolate

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Super creamy no churn vanilla ice cream with salty candied peanuts and dark chocolate chunks.

Super creamy vanilla ice cream with salty candied peanuts and dark chocolate chunks

I had to share just one more ice cream recipe with you before summer is (unofficially) over. Truth be told, I made this ice cream almost two months ago, and ate it so quickly I almost forgot about it. Don’t let that fool you, though, it’s not forgettable at all. This ice cream is creamy, delicious and full of sweet and salty crunch bites. The rich dark chocolate, the salty candied peanuts and the vanilla bean base make for a seriously delicious and satisfying treat.

no churn (!) vanilla ice cream with salty candied peanuts and dark chocolate chunks

So if you are like me and eat ice cream all year round, keep this recipe on hand. Otherwise, whip up a batch for the last hurrah and enjoy eating it all Labor Day Weekend long!

vanilla ice cream with salty peanuts

5.0 from 2 reviews
Vanilla Ice Cream with Salty Candied Peanuts and Dark Chocolate
 
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Super creamy no churn vanilla ice cream with salty candied peanuts and dark chocolate chunks.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 16 fluid ounces (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 5 millimeters (1 teaspoon) vanilla bean paste (or vanilla extract)
  • 125g (1¼ cup) salty candied peanuts peanuts (see recipe below)
  • 220g 55% dark chocolate, roughly chopped
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, candied peanuts and vanilla
  3. Fold cream into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan
  5. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
  6. Pour half of chocolate over ice cream; use a knife to marbleize chocolate and ice cream
  7. Top with remaining ice cream and repeat
  8. Wrap well with seran wrap or in an ice cream container and freeze for 6 hours or overnight
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5.0 from 2 reviews
Salty Candied Peanuts and Dark Chocolate
 
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Author:
Recipe type: Dessert
Makes: 2½ cups
Ingredients
  • 150g (1 cup) chopped peanuts, roasted and unsalted
  • 110g (~1/2 cup) granulated sugar
  • 20 milliliters (4 teaspoons) water
  • 2½g (1/2 teaspoon) table or kosher salt
Instructions
  1. Line a baking sheet with parchment paper and set aside
  2. Cook peanuts, sugar and water in a small heavy duty sauce pan over medium high heat, stirring regularly until sugar begins to caramelize
  3. When mixture begins to bubble, stir quickly until sugar is completely crystalized (it will appear very sandy and dry), about 3 minutes
  4. Continue to cook while stirring constantly until sugar re-melts and turns a dark golden brown (~3 minutes); be careful not to burn
  5. Remove from heat and stir in salt
  6. Spread nuts out onto prepared baking sheet and allow to cool for at least 10 minutes; break peanuts up into small chunks and place in an airtight container until ready to use (up to two weeks)
Notes
From Baking Bites
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Blog, Recipes

Peanut Butter Cup Ice Cream

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Rich and creamy no-churn peanut butter ice cream with swirls of milk chocolate and peanut butter.

No machine needed!! PB Cup Ice Cream!

Part of me wants to apologize for the fact that all I want to make and eat is ice cream. I can’t even blame pregnancy or breastfeeding for this summer’s obsession. But you know what? No churn ice cream is freaking easy and so delicious. No apologies over here!

This ice cream tastes exactly like a peanut butter cup!

And since I did figure out the ultimate peanut butter ice cream recipe this past Spring, I figure I should really take advantage of that and make every single version of peanut butter ice cream I can think of. Makes sense, right? Well, this time around I kept it simple with a peanut butter base, peanut butter swirl and milk chocolate ripple. Okay, maybe that sounds complicated, but I promise it’s not. Just four ingredients is necessary to make an ice cream that tastes exactly like a peanut butter cup. Summer eating does not get much better than this!

The best no churn chocolate and peanut butter ice cream! Only 4 ingredients!!

5.0 from 1 reviews
Peanut Butter Cup Ice Cream
 
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Rich and creamy no-churn peanut butter ice cream with swirls of milk chocolate and peanut butter.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
For the ice cream base:
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 130g (1/2 cup) salted creamy all-natural peanut butter
  • 475 milliliters (2 cups) heavy cream
For the peanut butter swirl:
  • 150 (~2/3 cup) salted creamy all-natural peanut butter
For the chocolate swirl:
  • 240g good quality milk chocolate disks or bars, roughly chopped
Instructions
Make ice cream base:
  1. In a large bowl, whisk together peanut butter and sweetened condensed milk and sea salt until smooth
  2. In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, fold it into peanut butter mixture
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
  5. Make peanut butter swirl:
  6. Microwave peanut butter for 15 seconds
  7. Drizzle half of peanut butter swirl over top
  8. Make chocolate swirl:
  9. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
  10. Pour half of milk chocolate over ice cream; use a knife to marbleize chocolate and peanut butter into ice cream
  11. Repeat with remaining ice cream, peanut butter and chocolate
  12. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Peanut Butter Chocolate Covered Pretzel Ice Cream

Peanut Butter Chocolate Covered Pretzel Ice Cream

Chocolate Ice Cream with Salty Candied Peanuts

No Churn Chocolate Ice Cream with Salty Candied Peanuts

Peanut Butter Ripple Chocolate Ice Cream

Peanut Butter Ripple Chocolate Ice Cream

Blog, Recipes

Blueberry Cake with Vanilla Bean Glaze

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This fresh blueberry bundt cake with a sweet vanilla bean glaze might be the highlight of your summer desserts!

INCREDIBLE blueberry cake!

I’ve been so busy making ice cream this summer (seriously, it’s almost embarrassing how much ice cream I’ve made and eaten) that I forgot how much I like to actually bake, you know, with an oven.

amazing blueberry bundt cake! can't wait to make it again

Sure, I’ve a couple of quick cookie batches here and there (<- my go-to quick cookie dough base), but sometimes nothing compares to the love, labor and nerves that come along with a cake, especially a bundt cake. I’m sure that many regular bakers would agree that no matter how many bundts you’ve successfully made, every single one will still give you that 10-second anxiety of removing the cake from the pan and hoping that it holds together.

My biggest piece of advice when baking a bundt is to go liberal on the non-stick spray. I like to use the baking spray that contains flour for greasing my cake pans and really coat every crevice. Add to that an adequate cooling time in the pan and you will have a much better chance of your bundt cake coming out in one piece.

This cake was unbelievable!

This blueberry cake came together beautifully, and despite being super moist and full of berries (they could have made for a gooey mess), it came out of the pan beautifully as well. Before the cake was completely cool, though, I slathered it with a vanilla bean glaze that really complimented the tartness of the blueberries. I ate a slice as soon as I finished taking photos. Matt and L shared one over the counter, not even waiting to find a place to sit to devour theirs.

Blueberry Cake with Vanilla Glaze - maybe the best blueberry cake i've had!

Of course as soon as we finished the cake, I made yet another batch of ice cream. I just couldn’t help myself!

Blueberry Cake with Vanilla Bean Glaze
 
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This fresh blueberry bundt cake with a sweet vanilla bean glaze might be the highlight of your summer desserts!
Author:
Recipe type: Dessert
Makes: 16 – 20 servings
Ingredients
For the cake:
For the blueberries:
  • 530g (4 cups) blueberries
  • 16g (2 tablespoons) all-purpose flour
For the batter:
  • 395g (~3 cups) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 227g (1 cup) unsalted butter, softened at room temperature
  • 80 milliliters (1/3 cup) vegetable oil
  • 235g (~1 cup, tightly packed) light brown sugar
  • 105g (~1/2 cup) granulated sugar
  • 150g (~3 large) whole eggs at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
Vanilla Bean Glaze:
  • 160g (1 cup) powdered sugar
  • 30-45 milliliters (2-3 tablespoons) milk (see directions)
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 1 whole vanilla bean
Instructions
To make the cake:
  1. Preheat oven to 350 degrees
  2. Liberally grease and flour a 12 or 14 cup bundt pan; set aside
  3. In a medium bowl, lightly toss the blueberries with flour, set aside
  4. In another medium sized bowl, whisk together the flour, baking soda and salt; set aside
  5. In the large mixing bowl of an electric mixer, beat together the butter, oil and sugars on medium speed for 3 minutes; mix in eggs and vanilla on low-medium speed until combined
  6. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  7. Remove bowl from mixer and gently fold in the blueberries; do not overmix
  8. Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
  9. Allow to cool for 15 minutes before inverting onto a cooling rack and lifting pan off of cake; set aside to cool while preparing glaze
To make the Glaze:
  1. Whisk together powdered sugar, 2 tablespoons milk and vanilla extract until well combined and smooth; add up to one tablespoon if mixture is too thick (should be able to drizzle from whisk)
  2. Whisk in the inside of vanilla bean
  3. Drizzle glaze over cake and serve
Notes
Adapted from this Apple Bundt Cake
Cake best enjoyed same day it is made but leftovers can be stored in an airtight container or well covered for up to three days at room temperature
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blueberry Chocolate Chunk Blondies

Brown Butter Blueberry Chocolate Chunk Blondies

Blueberry White Chocolate Brown Butter Cookies

Blueberry White Chocolate Brown Butter Cookies

No Churn Blueberry Crisp Ice Cream

No Churn Blueberry Crisp Ice Cream

 

 

Blog, Recipes

Graham and Milk Chocolate Ice Cream

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No churn graham cracker ice cream with rich milk chocolate chunks.

Amazing graham cracker ice cream with milk chocolate chunks!

I’m here! Our internet is fixed, I survived my sister’s bachelorette party (I came back in almost one piece), and I have so many recipes piling up and ready to be shared. There are a few that I’m quite in love with, but since the Fourth of July is this weekend, ice cream seemed like the first priority.

latest no churn ice cream obsession!

I almost don’t want anyone to know about this ice cream, because there’s a quart of it in my freezer and I”m not quite ready to share. It’s rich, creamy, loaded with graham cracker flavor (and pieces!) and swirled with pure milk chocolate. Important to note, per my usual, it’s an easy no-churn flavor. No ice cream maker needed. There’s so much goodness in every scoop, I’m most definitely in love.

Obsessed with this ice cream recipe!

If you want to go sundae crazy, I’d recommend a warm marshmallow sauce to get a s’mores-like impact. Or maybe pile it high with fresh whipped cream and some warm blueberry sauce. For now, I’ll be scooping bowlfuls sans topping to enjoy all the flavor and texture this ice cream has to offer.

I can't believe this ice cream was made without an ice cream maker!

5.0 from 1 reviews
Graham and Milk Chocolate Ice Cream
 
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No churn graham cracker ice cream with rich milk chocolate chunks.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 140g (~1 cup + 2 tablespoons) finely ground crackers (~ 12 sheets)
  • 80g (1¾ cups) graham cracker broken into bite-sized pieces (~5 sheets)
  • 5 milliliters (1 teaspoon) vanilla extract
  • 240g good quality milk chocolate disks or bars, roughly chopped
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, graham cracker crumbs, graham cracker pieces and vanilla
  3. Fold cream into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan
  5. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
  6. Pour half of milk chocolate over ice cream; use a knife to marbleize chocolate and ice cream
  7. Top with remaining ice cream and repeat
  8. Wrap well with seran wrap or in an ice cream container and freeze for 6 hours or overnight
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Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.

You might also like:

No Churn Cookie Butter Ice Cream

No Churn Cookie Butter Ice Cream

No Churn Pumpkin Cinnamon Bun Ice Cream

Pumpkin Cinnamon Bun Ice Cream

Gingersnap Peach Crumble Ice Cream

Gingersnap Peach Crumble Ice Cream

 

Blog, Recipes

Blueberry Crisp Oatmeal Cookies

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Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!

These seriously taste like fruit crisp!

Yes, I’m still here! Between life’s craziness and some computer issues I haven’t been able to post much over these last few weeks but I’m back… with cookies!

Will be making these all summer long!

And not just any cookie, but perhaps summer’s favorite cookie. I love a warm fruit crisp with melting ice cream as much as anyone else, but it isn’t the best dessert to take and share with friends (because, well, mess). Cookies, however, are always good for sharing with friends. And to be honest, I’m pretty sure I need to bring these blueberry cookies to every summer party I go to. Chewy, oaty, fruity, sweet and buttery, these cookies will be an instant hit!

new favorite cookie!

Make them, eat them, enjoy. Repeat!

5.0 from 2 reviews
Blueberry Crisp Oatmeal Cookies
 
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Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!
Author:
Recipe type: Dessert
Makes: 28 large cookies
Ingredients
  • 66g (1/2 cup) grams all-purpose flour
  • 78g (1/2 cup) white whole wheat flour
  • 8g (1 teaspoon) baking soda
  • 2g (1 teaspoon) cinnamon
  • 3g (1/2 teaspoon) salt
  • 227g (1 cup) unsalted butter, softened
  • 234g (1 cup, packed) light brown sugar
  • 106g (1/2 cup) granulated sugar
  • 100g (2 large) whole eggs
  • 5 milliliters (1 teaspoon) vanilla
  • 320g (4 cups) old-fashioned oats
  • 250g (2 cups) fresh blueberries
Instructions
  1. Whisk together flours, baking soda, cinnamon and salt; set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
  3. Mix in eggs and vanilla
  4. Reduce speed to low and gradually add the flour mixture
  5. Once combined, stir in the oatmeal; then carefully stir in blueberries
  6. Chill dough in refrigerator for at least two hours (see note)
  7. Once dough has chilled, pre-heat oven to 350 degrees and line baking sheets with parchment paper
  8. With a large cookie dough scoop (~3 tablespoons), place cookie dough balls about 2-3 inches apart from one another
  9. Bake cookies 15-17 min until edges are golden brown and center still looks slightly underbaked (they will continue to set as they cool)
  10. Slide parchment paper with cookies onto a wire rack and allow to cool completely before eating (see note)
Notes
Cookie dough must be chilled at least two hours and may be chilled up to two days before baking
Allow cookies to cool completely and set before removing from parchment paper or they will break and fall apart
Store baked cookies in an airtight container at room temperature up to three days or in freezer up to one month
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This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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No Churn Blueberry Crisp Ice Cream

No Churn Blueberry Crisp Ice Cream

Blueberry White Chocolate Brown Butter Cookies

Blueberry White Chocolate Brown Butter Cookies

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Summer Berry Skillet Crisp

Blog, Recipes

Cinnamon Bun Cookie Ice Cream

4 Comments

No churn ice cream swirled with cinnamon roll filling and full of cinnamon roll cookie pieces!

No churn ice cream swirled with cinnamon roll filling OMG,

Every time I make a new ice cream flavor, I convince myself that it’s a new favorite and I can’t possibly come up with another that I will enjoy as much. The last batch, which was so good that I actually am not allowed to make it again (I had no self-control whatsoever!), was no different. However, this Cinnamon Bun Cookie Ice Cream is giving all previous ice cream experiences a run for their money!

IN LOVE

Creamy no churn vanilla ice cream is the base. In that, we have cinnamon roll filling (uh, yes!) and chopped chunks of cinnamon bun Oreos (yes, they do exist). Is it me, or were Oreos created soley for being folded into ice cream? My husband might beg to disagree, but I will pile my Oreos into ice cream each and every chance I get!

SONY DSC

I may have shed a small tear when I ate the last bowl of this cinnamon bun ice cream. It was that good, really.

Cinnamon Bun Ice Cream recipe - unbelievable!

 

5.0 from 1 reviews
Cinnamon Bun Cookie Ice Cream
 
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No churn ice cream swirled with cinnamon roll filling and full of cinnamon roll cookie pieces!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon) vanilla extract
  • 230g (3 cups) roughly chopped cinnamon roll Oreos, roughly chopped (16 cookies)
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoons) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla; stir in Oreos
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
  6. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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New York Crumb Cake Ice Cream

New York Crumb Cake Ice Cream

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Gingersnap Peach Crumble Ice Cream

Blog, Recipes

Peanut Butter Chocolate Covered Pretzel Ice Cream

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No churn peanut butter ice cream with peanut butter chunks and chocolate covered pretzel pieces.

basically the best ice cream ever.

I’ve been working very hard to bring you the very best no churn peanut butter ice cream you will ever eat. And by working hard, I mean eating my weight in peanut butter ice cream. No regrets over here!

HOLY COW peanut butter chocolate covered pretzel ice cream!

While I basically eat and breathe peanut butter, I wanted to find a balance between incredible peanut butter flavor and whoa this is pure frozen peanut butter (<—- not that there’s anything wrong with that!). I found that in order to do that, dividing the peanut butter into two parts: 1) peanut butter ice cream base and 2) peanut butter ripple was necessary. I know, I really took one for the team figuring that out.

no churn peanut butter ice cream with peanut butter swirls AND chocolate covered pretzels

And while that was ultimately awesome on its own, I wanted to add a mix-in, because ice cream with mix-ins is almost always better than ice cream without! The peanut butter was just calling for something crunchy and chocolaty so chunks of chocolate covered pretzel were a clear choice. I chopped up some Bark Thins because I’m mildly obsessed with them and the chocolate is rich, dark and not too sweet. Peanut butter ice cream with peanut butter ripple and chocolate covered pretzel in almost every bite. Sweet, salty, indulgent.

The BEST homemade ice cream!

In case it’s not already been made clear, this was complete peanut butter ice cream perfection.

5.0 from 1 reviews
Peanut Butter Chocolate Covered Pretzel Ice Cream
 
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No churn peanut butter ice cream with peanut butter chunks and chocolate covered pretzel pieces.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
For the ice cream:
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 130g (1/2 cup) creamy peanut butter (if using salted natural peanut butter, omit sea salt)
  • 3g (½ teaspoon) sea salt
  • 210g (2 cups) chopped chocolate covered pretzels (I used Bark Thins because I’m obsessed with them)
  • 475 milliliters (2 cups) heavy cream
For the peanut butter swirl:
  • 130- 200g (1/2- ¾ cup) creamy peanut butter (see notes*) (if using salted natural peanut butter, omit sea salt)
  • 1g (¼ teaspoon) sea salt
Instructions
Make ice cream base:
  1. In a large bowl, whisk together peanut butter, sweetened condensed milk and sea salt until smooth; stir in chocolate covered pretzels
  2. In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, fold it into peanut butter mixture
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
Make peanut butter swirl:
  1. Microwave peanut butter for 15 seconds and stir in salt
  2. Drizzle half of peanut butter swirl over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
  3. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
*I prefer to use the full 200g of peanut butter but that can make the ice cream very peanut buttery; use less if you aren’t quite as peanut butter crazy as I am
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The BEST peanut butter ice cream!

This post contains affiliate links.

Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.

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No Churn Chocolate Ice Cream with Salty Candied Peanuts

No Churn Chocolate Ice Cream with Salty Candied Peanuts

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Blog, Recipes

Lemon Raspberry Cheesecake Cups

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Raspberry-swirled lemon cheesecake cups filled with fresh whipped cream and raspberries are the perfect Spring treat!

Raspberry-swirled lemon cheesecake cups filled with fresh whipped cream and raspberries are the perfect Spring treat!

Today we are channeling SPRING to celebrate my favorite blogger and good friend, Joanne!

Joannes Virtual Shower - lemon raspberry cheesecake!

Joanne is for sure one of the nicest people I’ve ever met. She’s a also good friend, so thoughtful, super smart, extremely creative, funny and talented in multiple arenas (blogging, running, SCIENCE). We’ve been friends for several years now and I can say for sure that she is going to be an amazing mom. I’m so excited for her to welcome her baby girl (and to come give that baby lots of snuggles!!!).

Loved how light these lemon raspberry cheesecakes were!

Since Joanne is the queen of seasonal cooking, we are channeling her love of fresh produce with a SPRING-themed virtual baby shower (scroll down for the full menu!). I thought that these little lemon cheesecake cups would be perfect because they are fresh and bright and light for the occasion. The lemon cheesecake batter is simple to make (I had mine in the oven within twenty minutes of starting) and swirled with your favorite raspberry jam. They are then topped off with a lightly sweetened whipped cream and fresh raspberries. The tartness from the lemon and berries is perfect for balancing the sweetness of the cheesecake. And for those of you who are timid with lemon desserts (as am I), these are lemony but definitely not lip-puckeringly so.

Must make these for Mother's Day!!

 

5.0 from 1 reviews
Lemon Raspberry Cheesecake Cups
 
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Raspberry-swirled lemon cheesecake cups filled with fresh whipped cream and raspberries are the perfect Spring treat!
Author:
Recipe type: Dessert
Makes: 14 cheesecakes
Ingredients
Cheesecake:
  • 14 vanilla wafer cookies
  • 454g (2 8-ounce packages) light cream cheese softened at room temperature
  • 370g (1¾ cups) granulated sugar
  • 165g (3 large) whole eggs at room temperature
  • 16g (2 tablespoons) all-purpose flour
  • 5 milliliters (1 teaspoon) vanilla extract
  • 1 tablespoon fresh lemon juice (1/2 lemon)
  • 1 tablespoon lemon zest (1 lemon)
  • ½g (1/8 teaspoon) salt
  • 90g (1/3 cup) raspberry jam, stirred
For the whipped cream
  • 158 milliliters( ⅔ cup) heavy whipping cream, cold
  • 9g (2 teaspoons) granulated sugar
  • 75g (1/2 pint) fresh raspberries, washed and dried
Instructions
For cheesecake:
  1. Pre-heat oven to 325 degrees
  2. Line two regular-sized muffin tin with 14 paper cupcake liners; place a cookie on the bottom of each cup
  3. To make your cheesecake filling, beat cream cheese in mixer until light, creamy and lumps are gone (about 5 minutes)
  4. Add granulated sugar and lemon zest and combine on medium-high speed well until light and creamy
  5. Beat in eggs, one at a time, on medium speed
  6. Mix in flour on medium speed
  7. Add vanilla extract, lemon juice and salt and beat until mixture is thick and creamy
  8. Spoon cheesecake batter into cups; top each with about a teaspoon of raspberry jam
  9. Use a toothpick to carefully swirl the jam into the batter
  10. Bake 25-30 minutes or until edges of cheesecakes are firm and centers are just slightly jiggly
  11. Refrigerate for at least one hour before removing from pan to fill with whipped cream and berries
For the whipped cream:
  1. Beat cream in the large bowl of an electric mixer with whisk attachment on medium-high speed for several minutes or just until foamy; gradually add sugar and continue mixing until stiff peaks form
  2. Spoon whipped cream into cheesecake cups and top with fresh berries
Notes
Cheesecake needs at least one hour of chill time before serving but can be made up to three days in advance if kept refrigerated; fill cheesecake cups with whipped cream and berries when ready to serve
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Be sure to check out the rest of the shower menu!

Orange Ginger Spritzer from The Lemon Bowl

Asparagus and Pea Puff Pastry Tarts from Belly Full 

Blood Orange Doughnuts from Cook Like a Champion

Lemon Raspberry Cheesecake Cups from Keep It Sweet Dessert

Meyer Lemon Soufflé from Blahnik Baker 

Strawberry Tartlets from The Cooking Actress

New York-Style Rhubarb Crumb Cake from Warm Vanilla Sugar

Berry Fool Tarts From Bake or Break 

Lemon Raspberry White Chocolate Chip Cookies from The Baker Chick

Mini Pineapple Upside-Down Cakes from Baker by Nature

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Lemon Poppy Seed Cupcakes

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Moist cupcakes bursting with lemon flavor and bursts of poppy seeds are topped with a creamy vanilla bean frosting.

These lemon poppy seed cupcakes were super flavorful!

Before I tell you all about these pretty spring cupcakes, we have to talk about a special cookbook that is officially launching TODAY. My friend Andie (author of this book that I love), just published her brand new cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. Not only is the cookbook beautiful (every recipe is accompanied by a gorgeous photo), but it’s also full of stories and background on Andie, her life, and how she eats.

The overall theme is that of balance. The book starts off with recipes for delicious food made with healthy ingredients. Think Brown Sugar & Chili-Rubbed Salmon and Creamy Farro with White Beans & Kale. The lighter section of the book is then followed by more indulgent recipes for special occasions and sharing with friends like Barbecue Chicken Pop Pie and Peanut Butter Mousse Pie. Her balanced approach to eating that prioritizes health without deprivation is so refreshing. It’s the way I try to live and so much more liberating than a life of diets and restrictions. I never really understood that until recently but am so happy that I now have a cookbook that embraces all of that.

The best recipe for lemon poppy seed cupcakes!

Now onto the cupcakes! These moist little cakes pack an intense citrus punch for the true lemon dessert lover in your life! They are a little on the denser side (in a rich and satisfying way), thanks to the sour cream / Greek yogurt in the recipe. They were made especially for my dad who has always adored lemon poppy seed desserts. He enjoyed his cupcakes sans frosting, but for the rest of us, they were topped with a light and creamy vanilla bean frosting. Such a lovely spring birthday treat!

Crazy good recipe for lemon poppy seed cupcakes!

 

5.0 from 1 reviews
Lemon Poppy Seed Cupcakes with Vanilla Bean Buttercream
 
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Moist cupcakes bursting with lemon flavor and bursts of poppy seeds are topped with a creamy vanilla bean frosting.
Author:
Recipe type: Dessert
Makes: 12 cupcakes
Ingredients
Cupcakes:
  • 197g (1½ cups) all-purpose flour
  • 9g (1¾ teaspoon baking powder
  • 3g (1/2 teaspoon) salt
  • 142g (10 tablespoons) unsalted butter, softened at room temperature
  • 212g (1 cup) granulated sugar
  • 100g (2 large) whole eggs
  • 113g (1/2 cup) sour cream (I substituted nonfat plain greek yogurt)
  • 59 milliliters (1/4 cup) fresh lemon juice
  • 1g (2 tablespoons) grated lemon zest (from 1 lemon)
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 17g (2 tablespoons) poppy seeds
Buttercream:
  • [ ] 6 ounces (12 tablespoons) unsalted butter, softened at room temperature
  • 56g light cream cheese, cold
  • 1 vanilla bean, seeds scraped
  • 160g (1 cup) powdered sugar
Instructions
Cupcakes:
  1. Pre-heat oven to 350 degrees; line a regular-sized cupcake tin with paper or foil liners
  2. In a medium bowl, whisk together flour, baking powder and salt; set aside
  3. In the large bowl of an electric mixer with paddle attachment, beat together butter and sugar at medium-high speed for several minutes or until light and fluffy
  4. Add eggs and mix on medium speed for one minute; add sour cream or yogurt, lemon juice, lemon zest, vanilla and poppy seeds and mix on medium speed just until combined
  5. Reduce mixer to low and slowly add flour mixture but do not overmix; batter will be thick
  6. Spoon batter evenly between cupcake liners (each should be almost full); bake for 16-20 minutes or until a toothpick comes out clean from center of cupcake
  7. Let cupcakes cool for two minutes in tin and then move to a wire rack to cool completely; make frosting while cupcakes are cooling
Buttercream:
  1. In the large bowl of an electric mixer with paddle attachment, beat butter and cream cheese on medium-high speed for several minutes or until light, creamy and smooth
  2. Add vanilla bean and half of sugar, mix on low speed just until sugar is incorporated; add remaining sugar and mix on low speed for one minute then increase to medium-high speed and mix for a few minutes or until frosting is light and creamy
  3. Pipe frosting onto cooled cupcakes
Notes
Cupcake recipe from Eating in the Middle
Store frosted cupcakes in an airtight container in refrigerator up to four days
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This post contains affiliate links. I received a copy of Eating in the Middle for free, but all thoughts and opinions are my own.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Gingersnap Peach Crumble Ice Cream

14 Comments

Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.

Gingersnap Crumble Peach Ice Cream (with bourbon and brown butter!!!)

It’s my birthday week which means that nothing but ice cream will do! I wanted to make one more batch of homemade ice cream before the summer ended (though I have a few other ideas so it might not be my last) and asked on Facebook what it should be. A few of you had some good ideas so I combined a couple of them into one!

Gingersnap Crumble Peach Ice Cream (and you don't need an ice cream maker!)

It actually was the perfect week to make peach ice cream because Matt had bought the biggest white peaches I’ve ever seen at Costco. No joke, these peaches were as big as grapefruits. My mom actually walked into my apartment and asked “what are these?!”

The gingersnap crumble is all sorts of awesome… it’s just brown butter and and gingersnap crumbs. Thank you, Gerry, for the fabulous idea! The peach filling is easy to make, barely any sugar, just the sweetness of perfect late summer peaches to carry it. And then the no churn ice cream base, you know the drill: cream, sweetened condensed milk, vanilla. Oh yeah, and bourbon. Because with peach and ginger it just seemed right!

Gingersnap Crumble Peach Ice Cream <------ omg making this!

Gingersnap Peach Crumble Ice Cream
 
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Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.
Author:
Makes: ~1½ quarts
Ingredients
Crumble:
  • 120g (~1 cup) ground gingersnaps* (16 cookies)
  • 71g (5 tablespoons ) unsalted butter
Peach filling:
  • 360g (~2½ cups) fresh peeled and chopped ripe peaches (~2-3 medium peaches)
  • 16g (~1 tablespoon, packed) light brown sugar
  • 15 millimeters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 10g (~1 tablespoon) cornstarch
  • 1g (1/2 teaspoon) ground cinnamon
Ice cream:
  • 237 millimeters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 30 millimeters (2 tablespoons) bourbon
  • 5 millimeters (1 teaspoon) vanilla extract
Instructions
  1. Make crumble
  2. Melt butter in a heavy-duty pan over medium heat; once melted, stir constantly until browned and then remove from heat; stir in gingersnap crumbs; set aside to cool
  3. Make peach filling
  4. Place peaches, sugar and lemon juice in a medium pot stove with medium heat
  5. Stir occasionally for several minutes until some of the fruit begins to break down and juice begins to form
  6. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes); stir in cinnamon
  7. Place sauce in refrigerator to cool for 30 minutes
  8. Once ready, finish making ice cream
  9. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  10. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla, and bourbon
  11. Once cream is ready, fold it into sweetened condensed milk mixture
  12. Fold in peach filling
  13. Pour half of ice cream into a regular-sized loaf pan and drop one half of crumble over top; top with remaining ice cream and then with remaining crumble; wrap well with seran wrap or tin foil
  14. Freeze for 6 hours or overnight
Notes
*Can easily be adapted to be gluten-free by using gluten-free gingersnaps
Sauce and crumble can be made up to one day before putting ice cream together, refrigerate the filling in an airtight container until ready to use and store the gingersnap crumble in an airtight container at room temperature
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Gingersnap Crumble Peach Ice Cream - now I know how to use up all my peaches!!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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No Churn Blueberry Crisp Ice Cream

9 Comments

Another amazing no churn ice cream recipe full of homemade blueberry sauce and buttery crisp topping. No ice cream maker, no problem!

No Churn Blueberry Crisp Ice Cream <- must make before summer is over!

Sometimes weeks are just insane. Last week was crazy for numerous reasons, add to that, my husband didn’t have an operating cell phone for five days, but I managed to make this ice cream and that made everything better.

That’s a lie, it didn’t fix everything, but it made the stress of what we were going through much more palatable. Besides, this isn’t any old ice cream. This ice cream is basically two desserts in one.

No Churn Blueberry Crisp Ice Cream OMG!!!!!

So if you are completely strange anything like my sister, and you like fruit crisp and you like ice cream but DON’T like them together because of the contrasting temperatures (seriously, who are you?), this ice cream pretty much has solved your life’s biggest problem.

No Churn Blueberry Crisp Ice Cream
 
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Another amazing no churn ice cream recipe full of homemade blueberry sauce and buttery crisp topping. No ice cream maker, no problem!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
Crumble:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 1g (1/2 teaspoon) ground cinnamon
  • 55g (1/4 cup / ½ stick) cold unsalted butter, cut into small cubes
Blueberry filling:
  • 140g (~1 cup) fresh blueberries (frozen can be substituted for slightly longer cooking time)
  • 25g (~2 tablespoons) granulated sugar
  • 15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 5g (~1/2 tablespoon) cornstarch
Ice cream:
  • 16 fluid ounces (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 5 millimeters (1 teaspoon) vanilla bean paste (or vanilla extract)
Instructions
Make crumble
  1. Pre-heat oven to 350 degrees; line a baking sheet with parchment paper and set aside
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal, brown sugar and cinnamon
  3. Add butter and use fingers to combine until mixture is slightly lumpy
  4. Spread mixture out in parchment paper and bake for 12-14 minutes or until lightly browned; set aside to cool
While crumble is baking, make blueberry sauce
  1. Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
  2. Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
  3. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
  4. Place sauce in refrigerator to cool for 30 minutes
Once ready, finish making ice cream
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla bean; fold in blueberry sauce
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan and drop one third of crumble over top (use fingers to break into pieces); top with remaining ice cream and then with half of remaining crumble; wrap well with seran wrap or tin foil
  5. Freeze for 6 hours or overnight before serving
  6. Use remaining crumble for serving
Notes
Sauce and crumble can be made up to one week before putting ice cream together, refrigerate each in an airtight container until ready to use
Blueberry filling from this mixed berry sauce
Topping from this fruit crisp
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No Churn Blueberry Crisp Ice Cream <--- my new favorite

Blueberry Crisp Ice Cream --- no ice cream maker needed!!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Drumstick Ice Cream Cake

13 Comments

An ice cream cake with all the important components of the classic Drumstick treat!

Drumstick Ice Cream Cake!!! OMG

You didn’t think I’d let National Ice Cream Month pass without a new ice cream related recipe on the blog, did you? Please, I wouldn’t dare! Actually, I almost forgot, but last week I finally got around to making this pretty epic ice cream cake.

This cake was entirely inspired by the Drumstick cake that Kristan made a couple of months ago. As soon as I saw it I knew I had to do an ice cream version and I’m so glad that I finally did!

This might be the most epic ice cream cake!

This ice cream cake uses one of my favorite chocolate cake recipes (I wanted something on the fudgier side), store-bought vanilla ice cream (homemade would be even better), rich chocolate ganache (the unexpected mvp?), and a mix of crushed peanuts and ice cream cones. So much good stuff, such a good cake. I keep on cutting myself massive slices and rationalize that I won’t be burning breastfeeding calories forever so I might as well live it up.

So I realize that the recipe looks long, but it really isn’t all that hard. It just takes a little bit of planning ahead for freezer time and you can actually do 90% of the work while your chocolate cake is baking / cooling. As a mom of a 9-month old that does not stop moving and climbing and crawling, I have to do my baking during naps. I actually did the ice cream and cake prep one day and then finished everything else plus took photos the next. Poor little L doesn’t know what he’s missing while he sleeps!

Drumstick Ice Cream Cake
 
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Fudgy Chocolate Cake Barely adapted from Sticky, Chewy, Messy, Gooey Make ahead note: chocolate cake can be made and frozen for up to two weeks before putting cake together
Author:
Recipe type: Dessert
Makes: 12
Ingredients
  • 1 recipe for fudgy chocolate cake (see below)
  • ½ gallon vanilla ice cream
  • 1 recipe for chocolate ganache (see below)
  • 62g (~1½ cup crushed) ice cream cones (5 cones) plus one optional additional cone for decoration
  • 90g (~3/4 cup) chopped peanuts (use salted and roasted for the most flavor)
  • 56g dark chocolate (I used 72%) roughly chopped (optional for decorating)
Instructions
  1. Bake cake according to below directions and do the following steps while cake layers are cooling
  2. Line a 9-inch cake pan with seran wrap and press ice cream down into pan; cover completely and then put this layer in the freezer until firm, about 1 hour
  3. Combine crushed ice cream cones and peanuts and set aside
  4. Make chocolate ganache and set aside to cool
  5. Optional: Place dark chocolate in small heat-safe dish and melt by microwaving in 30-second increments and stirring between each; dip open end of cone into chocolate and coat with spoon so that a some of the outside of the cone is covered; sprinkle with peanut and cone pieces and then set aside on wax or parchment paper to dry
  6. Once cake has cooled completely, you will start to put your full cake together (do these steps quickly)
  7. Place first layer of cake down on a cake plate; top cake with unwrapped ice cream layer; top ice cream with second layer of cake and press down lightly
  8. Cover cake with saran wrap and re-freeze until ice cream is frozen again, about 20 minutes
  9. Once cake has frozen, remove from freezer to finish
  10. Remove seran wrap and spread ganache over top of cake with some dripping down the sides
  11. Coat sides of cake with chopped cone and peanut mixture
  12. Place entire cake back in freezer to chill for one hour or until ready to serve
  13. Optional: Place decorated ice cream cone on top of cake for serving
  14. Allow a few minutes for cake to soften before slicing
  15. Store in freezer for up to two weeks
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Fudgy Chocolate Cake
 
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Ingredients
  • 43g (~1/3 cup) good quality dark unsweetened cocoa powder
  • 1g (1 teaspoon) instant espresso powder
  • 112g dark chocolate (I used 72%), roughly chopped
  • 240 milliliters (1 cup) ounces boiling water
  • 10 milliliters (2 teaspoons) vanilla extract
  • 227g (1 cup) unsalted butter, softened at room temperature
  • 232g (~1 cup, tightly packed) light brown sugar
  • 210g (~1 cup) granulated sugar
  • 150g (~3 large) whole eggs, at room temperature
  • 246g (~2¼ cups) cake flour
  • 5g (1 teaspoon) baking soda
  • 4g (1/2 teaspoon) salt
  • 240 millilters (1 cup) buttermilk
Instructions
  1. Pre-heat oven to 350 degrees
  2. Grease and flour two 9-inch round pans and line bottoms with parchment paper
  3. In a medium heat-proof bowl, combine the cocoa powder, espresso powder and chocolate; pour boiling water over mixture and whisk together until melted and smooth; stir in vanilla; set aside to cool
  4. In the large bowl of an electric mixer with paddle attachment, beat butter until light and creamy; add sugars and beat on medium speed until light and fluffy; add eggs, one at a time, mixing at medium speed between each
  5. Sift cake flour, baking soda and salt into a medium bowl and set aside
  6. Whisk buttermilk into cooled chocolate mixture
  7. Add about ⅓ of the flour mixture to mixing bowl and mix on low speed just until combined; add half of chocolate mixture and mix on low again, just until combined; scrape the sides of the mixing bowl and repeat with ⅓ of flour mixture remaining chocolate mixture; remove bowl from mixer and fold in remaining dry ingredients; be careful not to overmix the batter
  8. Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
  9. Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal
  10. Allow to cool completely before building cake
Notes
Barely adapted from Sticky, Chewy, Messy, Gooey
Make ahead note: chocolate cake can be made and frozen for up to two weeks before putting cake together
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Chocolate Ganache
 
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Author:
Recipe type: Dessert
Ingredients
  • 225g dark chocolate (I used 72%), finely chopped
  • 237 milliliters (1 cup) heavy cream
  • 28 g (2 tablespoons) unsalted butter at room temperature
  • 30 milliliters (2 tablespoons) light corn syrup
Instructions
  1. Put chocolate in a heatproof bowl and set aside
  2. Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted
  3. When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate
  4. Allow chocolate to sit for one minute then stir to combine until smooth and creamy
  5. Allow to cool before using on ice cream cake
Notes
Source: Sticky, Chewy, Messy, Gooey
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Drumstick Ice Cream Cake!!! <--- this is amazing

You know you want that slice.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Brown Butter Blueberry Chocolate Chunk Blondies

11 Comments

Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.

Brown Butter Blueberry Chocolate Chunk Blondies <----- drooling!

I guess I’m on a blondie bender. Is that a thing? After this recipe, I made a monster batch of my famous KISD blondies for a friend, last week I ran into the kitchen to make this new recipe and then I actually doubled it to make it again for a crowd but swapped cherries for the blueberries.

Oh brown butter. I made a brown butter blueberry cookie last summer and loved them so much I just knew this blondie would be good. And if my lack of self-control immediately after taking pictures of the blondies is any indication, the recipe is seriously good. It’s a good thing I brought a few to a friend because otherwise I would have eaten the entire batch that day.

Pretty much the best blondies ever

*This post has been edited to include the recipe*

Brown Butter Blueberry Chocolate Chunk Blondies
 
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Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
  • 112 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter
  • 350 grams / 12⅜ ounces (~1½ cups packed) light brown sugar
  • 200 grams / 7 ounces (~1½ cups) all-purpose flour
  • 8 grams (1 teaspoon) salt
  • 3 grams (1/2 teaspoon) baking powder
  • 110 grams / 3⅞ ounces (2 large) whole eggs
  • 5 milliliters (1 teaspoon) vanilla extract
  • 112 grams / 4 ounces (~3/4 cup) dark chocolate chunks
  • 100 grams / 3½ ounces (~3/4 cup) fresh blueberries
Instructions
  1. Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside
  2. In a medium-sized saucepan over medium heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat
  3. Whisk in sugar until well combined and set aside
  4. In a medium bowl, whisk together flour, salt and baking powder; set aside
  5. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
  6. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  7. Fold in chocolate and blueberries until evenly distributed throughout batter
  8. Pour into prepared baking pan
  9. Bake for 35-40 minutes or until a knife comes out clean
  10. Set aside to cool before cutting
Notes
Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Mango Summer Cake

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A light chiffon cake topped with mango glaze and a layer of whipped cream. The perfect light and refreshing summer cake.

Mango Summer Cake

So last week I overloaded you with chocolate because that’s what I was craving. Today, though, I have a dessert to satisfy someone else’s cravings. Sweet Zainab is having a baby boy and loves all things tropical. As a result, her big group (seriously, everyone loves this girl and for good reason) of blog friends are throwing her a tropical virtual baby shower!

Mango cake!!!

You know I don’t do coconut, and actually, I don’t really bake with tropical fruit all that often so it took me some time to find the right dessert. My first try was a mango shortbread bar but the mango was a bit muddled and it just wasn’t all that great. This cake, however, has a really sweet layer of mango glaze that I love, though, that brings out the bright and fruity flavor. The cake and whipped cream topping surrounding that are super light and really perfect for summer dessert eating. While this wasn’t my typical dessert of choice, I really did like it. It definitely fulfills its obligations of being a light tropical summer treat!

Zainab, I wish we could sit down together with a fork and enjoy this cake! I’m so excited for you and all that you have to come. Baby boys are the best (not that I’m bias or anything) and you are going to be such an amazing mom!

Scroll down for the recipe and links for everyone else participating in the shower.

Mango Summer Cake

 

Mango Summer Cake
 
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Author:
Recipe type: Dessert
Makes: 12-16 servings
Ingredients
  • Cake:
  • 1 9.6-fluid ounce can mango nectar (~1 ¼ cups)
  • 130g (1¼ cups) sifted cake flour (sifted, then measured)
  • 150g (~¾ cup) granulated sugar + additional 6 grams (½ tablespoon)
  • 8g (1½ teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 65g (3 large) egg yolks, at room temperature
  • 59 milliliters / 2 fluid ounces (1/4 cup) canola oil
  • 2g (1/2 tablespoon) lime zest (~1 lime) plus additional for serving
  • 160g (~4 large) egg whites, at room temperature
  • Glaze:
  • 90 milliliters / 3 fluid ounces (6 tablespoons) mango syrup (see directions below*)
  • 50g (~1/4 cup) granulated sugar
  • 15 milliliters / 1 tablespoon fresh lime juice (~1/2 lime)
  • Whipped Cream:
  • 237 milliliters / 8 fluid ounces (1 cup) whipping cream, cold
  • 25g (~2 tablespoons) granulated sugar
Instructions
  1. Make the Cake:
  2. In a small heavy-duty medium saucepan, make mango syrup* by simmering mango nectar over medium heat for about twenty minutes or until reduced to just under ¾ cup; remove from heat and set in fridge to cool to room temperature
  3. While mango syrup is cooling, make cake
  4. Pre-heat oven to 325; line a 9x13 cake pan with parchment paper and set aside
  5. Sift together flour, sugar (excluding additional amount), baking powder, and salt into a medium bowl; set aside
  6. In a separate large bowl, whisk egg yolks, canola oil, lime zest, and half of mango syrup (90 milliliters / 3 fluid ounces) until well combined (set aside remaining mango syrup); whisk in dry ingredients but do not overmix
  7. In the large bowl of an electric mixer, beat egg whites on medium high until soft peaks form; add and beat until stiff
  8. Gently fold one half of egg whites into yolk mixture; fold in remaining egg whites
  9. Pour batter into prepared pan and bake 24-28 minutes or until golden and knife comes out clean from center (do not overbake!)
  10. Set pan aside on a cake rack to cool
  11. Make the glaze:
  12. In a small heavy duty saucepan, boil sugar, lime juice, and mango syrup* until liquid is reduced to about ¼ cup (~5 minutes); pour glaze over cake
  13. Make whipped cream:
  14. In the large bowl of an electric mixer, combine whipping cream and sugar on medium-high speed for several minutes or until stiff peaks begin to form
  15. Carefully spread whipped cream over cake and cover and chill cake until ready to serve
  16. Top with additional lime zest before serving
  17. Enjoy within 1-2 days for best results
Notes
Adapted from Epicurious
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Check out all the other recipes!

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Peanut Butter Ripple Chocolate Ice Cream

18 Comments

You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.

Rich Chocolate Ice Cream with a Salted Peanut Butter Ribbon (no ice cream maker for this one!)

If you love chocolate and peanut butter as much as I do, you’ve no doubt had a variation of this ice cream flavor before. I know, not as creative as this recipe or this one, but trust me, necessary. Because, one: you can always use another no churn ice cream recipe and two: I have a follow-up dessert that revolves around this one and trust me, you don’t want to miss it.

Peanut Butter Ripple Chocolate Ice Cream
 
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You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 16 fluid ounces (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
  • 15 milliliters 1 tablespoon vanilla extract
  • 200g (~¾ cup) creamy peanut butter
  • 1g (¼ teaspoon) salt
Instructions
  1. In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
  2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container; microwave peanut butter for 15 seconds and stir in salt; drizzle half of salted peanut butter over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Chocolate Ice Cream with Salted Peanut Butter Ripple. and you don't even need an ice cream maker!

 

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No Churn Oreo Fudge Swirl Ice Cream

No Churn Oreo Fudge Swirl Ice Cream

No Churn Monster Cookie Dough Ice Cream

No Churn Monster Cookie Dough Ice Cream

No Churn Chocolate Ice Cream with Salty Candied Peanuts

No Churn Chocolate Ice Cream with Salty Candied Peanuts

Blog, Recipes

5 Desserts You Should Probably Make for Memorial Day Weekend

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Five desserts full of berries and bright colors for your unofficial summer kick-off!

We got back from the best vacation yesterday and I can’t wait to share some pictures of all the fun we had. Going away has always been a treat, but it was so much more fun with L! Even though it is a bummer to be back (I think L is missing all of the family members loving him 24/7), we timed it well since Memorial Day weekend is just a few days away. I started thinking about ways to celebrate and wanted to share a few desserts that should find their way to your table! Some of them are red, white and blue but all of them are delicious.

Lemon Berry Pavlova Parfaits

Lemon Berry Pavlova Parfaits! Making these for my next dinner party

No-Bake Blueberry Pie (although the original is pretty darn good, too)

No-Bake Blueberry Pie - perfect for the amazing summer blueberries

Summer Berry Skillet (gluten-free)

Gluten-Free Summer Berry Skillet Crisp - full of the best summer berries

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Speculoos Sundae with Warm Blueberry Sauce

Speculoos Sundaes with Warm Blueberry Sauce - everything about these is amazing

Bonus Holiday Recipe:

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

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Monster Cookie Dough Ice Cream (No Churn!)

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Vanilla ice cream loaded with monster cookie dough (peanut butter oatmeal cookie dough with M&Ms and chocolate chips!). You will enjoy cookie dough in every bite!

Monster COOKIE DOUGH Ice Cream <-no machine, no eggs, so easy!

I think the deep freeze is over (said crossing fingers and knocking on wood). And in case it’s not obvious, I (and everyone else in the northeast) am more than ready. I’m ready for shorts, flip-flops (okay, I’d settle for being outside without a puffy coat), walks with L and warm weather food. I’m ready for ice cream, lots of it.

Monster COOKIE DOUGH Ice Cream <-no machine needed!

Okay, let’s be real. I’ve been eating ice cream all winter long. Maybe not quite as much ice cream as I ate last summer, but plenty still. The main difference is that I currently eat it with the heat turned up while wearing a massive sweatshirt and wool socks. Last week, when I remembered that I had some heavy cream about to expire, I was inspired to go churn up make some super easy and delicious ice cream once again. I asked on Facebook and Twitter what flavor I should make and Erin suggested monster cookie dough. Genius much?

Monster cookies are typically peanut butter oatmeal cookies loaded with M&Ms. How could that possibly be a bad thing? And what tastes good as a cookie almost always tastes better as cookie dough. So translated into ice cream we are in clear delicious territory. Not to mention that this ice cream really is LOADED with cookie dough. No searching with the spoon to find the little chunks (don’t pretend you don’t do that). Seriously, cookie dough in every bite.

Monster Cookie Dough Ice Cream (No Churn!)
 
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Vanilla ice cream loaded with monster cookie dough (peanut butter oatmeal cookie dough with M&Ms and chocolate chips!). You will enjoy cookie dough in every bite!
Author:
Recipe type: Dessert
Makes: Makes ~1½ quarts
Ingredients
  • 16 fluid ounces (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon) vanilla extract
  • 1 recipe for oatmeal cookie dough (see below)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, pour sweetened condensed milk into a separate large bowl and mix with vanilla
  3. Once cream is ready, fold it into sweetened condensed milk mixture; fold in cookie dough
  4. Pour ice cream into a regular-sized loaf pan
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Monster Cookie Dough Ice Cream (No Churn!)
 
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Edible Monster Cookie Dough
Author:
Recipe type: Dessert
Ingredients
  • 65g (~1/4 cup) creamy peanut butter
  • 14g (1 tablespoon) unsalted butter, softened at room temperature
  • 28 g (~2 tablespoons packed) light brown sugar, firmly packed
  • 25g (~2 tablespoons) granulated sugar
  • 5 milliliters / 1 teaspoon vanilla extract
  • 60g (~¾ cup) rolled oats
  • ½g (¼ teaspoon) ground cinnamon
  • ½g (1/8 teaspoon) salt
  • 56g (~1/4 cup) mini M&Ms
  • 53g (~1/4 cup) mini chocolate chips
Instructions
  1. Beat butter and sugar until light and fluffy; stir in vanilla
  2. Gradually stir in oats, cinnamon salt just until combined
  3. Stir in M&Ms and chocolate chips
  4. Set aside to make ice cream
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Monster COOKIE DOUGH Ice Cream <-no churn!

 

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No Churn Peanut Butter Ripple Chocolate Ice Cream

Peanut Butter Ripple Chocolate Ice Cream

No Churn Chocolate Ice Cream with Salty Candied Peanuts

No Churn Chocolate Ice Cream with Salty Candied Peanuts

Drumstick Ice Cream Cake

Drumstick Ice Cream Cake

monster cookie dough ice cream!!!!!
Blog, Recipes

Fudgy Brownie Ice Cream Sandwiches

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This ice cream sandwich recipe is perfect for summer entertaining!  The brownie and ice cream combination is one of my favorites.

Fudgy Brownie Ice Cream Sandwiches - so much better than traditional ice cream sandwiches!

Since it is my 30th birthday, I thought I should share a recipe that includes one of my favorite things in the whole world… ice cream (hello, obvious).  These Fudgy Brownie Ice Cream Sandwiches were no let down.  The brownie layers are thick, and are definitely the standout part of the sandwich.  The flavor and richness of them is the perfect balance to a light and creamy ice cream (I wouldn’t use a super premium heavy variety).  I used the Turkey Hill All Natural vanilla and chocolate to keep it classic, that brand is my current favorite super market option  (no weird ingredients and super creamy).

Fudgy Brownie Ice Cream Sandwiches - so fun for parties

Wrapping the ice cream sandwiches in parchment paper and tying them with cute little ribbons makes them the perfect late summer party treat.  Or if you are me, this is an any time of year treat… You can even make them half the size if you are feeding kids.  Hello perfect birthday party dessert!

Fudgy Brownie Ice Cream Sandwiches - great dessert for summer entertaining!

Fudgy Brownie Ice Cream Sandwiches
 
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This ice cream sandwich recipe is perfect for summer entertaining! The brownie and ice cream combination is one of my favorites.
Author:
Recipe type: Dessert
Makes: 6 sandwiches
Ingredients
  • 90g (~2/3 cup) all-purpose flour
  • 1 teaspoon salt
  • 150g (11 tablespoons) unsalted butter
  • 72g semi-sweet chocolate, chopped
  • 155g unsweetened chocolate, chopped
  • 55g (~2 large) whole eggs at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 177g (~3/4 cup + 1 tablespoon) granulated sugar
  • 78g (~1/3 cup tightly packed) light packed brown sugar
  • 3 cups ice cream of choice (I used vanilla on half and chocolate on the other half, the classics!)
Instructions
  1. Pre-heat oven to 350 degrees and line a 13x9 pan with parchment paper
  2. Whisk flour and salt in a medium bowl; set aside
  3. Melt butter and chocolate in a saucepan over medium heat, stirring constantly
  4. Remove from heat and whisk in sugars
  5. Whisk in eggs, one at a time; whisk in vanilla
  6. Fold in flour mixture; do not overmix
  7. Pour batter into prepared pan and bake 18-20 min or until edges appear a little firm and knife comes out clean from center
  8. Allow to cool and then cover pan and freeze for 2 hours before preparing sandwiches
  9. Once chilled, cut brownie in half horizontally
  10. Turn one half of brownie upside down on a large piece of foil on top of a cutting board
  11. Note: for following steps move quickly to avoid your ice cream melting too much
  12. Spread a layer about ½ – 1 inch thick of ice cream; top with other half of brownie and press down to flatten evenly; you will want to do this
  13. With a sharp knife, cut into sandwiches (cut once in half across and then in thirds in the other direction) but do NOT separate
  14. Wrap tightly with foil and place in freezer at least one hour before serving
  15. While sandwiches are freezing, cut parchment paper into pieces that are about 8 x 5 inches inches
  16. Wrap sandwiches with parchment prior to serving to keep them together and avoid major dripping
Notes
You will need several hours of freezing brownie and sandwiches for best results
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Fudgy Brownie Ice Cream Sandwiches - NEED

 

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The 30 Best Ice Cream Recipes To Make WITHOUT an Ice Cream Maker

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The 30 best ice cream reccipes that don’t require an ice cream maker!
30 of the best ice cream recipes without a machine! Love how easy these recipes are

In case it isn’t obvious, I love ice cream.  Like, if I had to replace one meal a day with ice cream for the rest of my life, I think I could do that.  Besides, as I’ve discovered this summer, there are so many fun flavors and variations that I really don’t think I could ever get bored.  Since this week is my birthday it only seemed fair to have a couple of posts highlighting my favorite food group (like I said, meal replacement).  So without further ado, take a look at these amazing recipes.  There is so much creativity listed below and the best part?  No fancy machine required!

3-Ingredient No Churn Vanilla Ice Cream from Growing Up Gabel

Banana Fudge Swirl Ice Cream from Chocolate Moosey (blender)

Caramelized Banana Peanut Butter Blender Ice Cream from Savory Simple (blender)

Chocolate Banana Ice Cream from Cravings of a Lunatic

Chocolate Chunk Banana Ice Cream with Chocolate Fudge Ripple from Keep It Sweet Desserts

Chocolate Ice Cream with Salty Candied Peanuts from Keep It Sweet Desserts

Chocolate Mint Chip Ice Cream from The Kitchen is my Playground

30 of the best ice cream recipes without an ice cream maker! Including this creamy lemon option...

Creamy and Refreshing Lemon Ice Cream from Keep It Sweet Desserts

Easy Chocolate Ice Cream from Chocolate, Chocolate and More

Easy Blackberry Ice Cream from The View from Great Island (blender)

Gluten-Free & Dairy-Free S’mores Ice Cream from Petite Allergy Treats (blender)

How to Make Banana Ice Cream from Beard & Bonnet (blender)

Ice Cream in a Bag from Mommy of Two Little Monkeys

Low Fat 3-Ingredient No Churn Ice Cream from Call Me PMC

Mango Margarita Ice Cream from Sweet Life

Monster Cookie Dough Ice Cream from Mom on Time Out

30 of the best ice cream recipes without an ice cream maker! Including this NY Crumb Cake flavor...

New York Crumb Cake Ice Cream from Keep It Sweet Desserts

No Churn Cookie Butter Ice Cream from Keep It Sweet Desserts

No Churn Grapefruit Gelato from Apron Strings

No Machine Caramel Swirl Ice Cream from Wine and Glue

Oatmeal Chocolate Chip Cookie Ice Cream from Life, Love and Sugar

30 of the best ice cream recipes without an ice cream maker! Including this Cookies n Cream Fudge flavor...

Oreo Fudge Swirl Ice Cream from Keep It Sweet Desserts

Peanut Butter Fudge Swirl Ice Cream from Chocolate, Chocolate and More

Pomegranate Sorbet from The View from Great Island (blender)

30 of the best ice cream recipes without an ice cream maker! Including this pumpkin cinnamon bun (!) flavor...

Pumpkin Cinnamon Bun Ice Cream from Keep It Sweet Desserts

Salted Ripple Chip Ice Cream from Cupcakes and Kale Chips

Salted Watermelon Ice Cream from Pint Sized Baker

Sea Salt & Honey Ice Cream from Kitchen Treaty

S’mores Semifreddo from I Heart Eating

Vegan Chocolate Peanut Butter Ice Cream from The Lemon Bowl (blender)

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Ginger and Lemon Ice Cream Sandwiches

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Chewy ginger cookies sandwiched with homemade creamy lemon ice cream make amazing ice cream sandwiches!

Chewy ginger cookies sandwiched with homemade creamy lemon ice cream make amazing ice cream sandwiches!

I sure hope you listened to me on Monday and got your lemon ice cream ready!  If so, time to whip up these chewy ginger cookies and prepare for ice cream sandwich heaven.  If not, get to the ice cream stat.  Lucky for you it’s easy to make, you just need to be patient during the freezing time.

Amazing Ginger and Lemon Ice Cream Sandwiches

 

Anyway, I’m pretty obsessed with these sandwiches.  The ginger cookies are chewy, even after freezing, and just so delicious.  If you eat a few while making the ice cream sandwiches, I won’t tell anyone.  Just don’t mistake them for a traditional gingersnap.  These are more like a brown sugar cookie with a nice ginger flavor.  No overpowering ginger to be found.

Ginger and Lemon Ice Cream Sandwiches
 
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Author:
Recipe type: Dessert
Makes: 16 ice cream sandwiches
Ingredients
Instructions
  1. Pair cookies so that they are closely matching in size; turn one cookie from each pair upside down
  2. Place a scoop of ice cream (about ⅓ cup) on top of an upside down cookie; press matching cookie down to form an ice cream sandwich; repeat with a few ice cream sandwiches and then place in in the freezer (in a ziplock bag or tupperware) while making remaining ice cream sandwiches; repeat until finished
  3. Store ice cream sandwiches in a ziplock bag or airtight container in freezer up to one month; keep frozen until serving
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Chewy Ginger Cookies
 
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Author:
Recipe type: Dessert
Makes: 32 cookies for 16 ice cream sandwiches
Ingredients
  • 260g (~2 cups) all-purpose flour
  • 7 ½g (1 ½ teaspoons) salt
  • 2g (1 teaspoon) ground ginger
  • 2 ½g (½ teaspoon) baking soda
  • 170g (1 ½ sticks) unsalted butter, softened
  • 350g (~1½ cup packed) light brown sugar
  • 5g (1 teaspoon) minced ginger
  • 100g (2 large) whole eggs
  • 15 milliliters (1 tablespoon) vanilla extract
Instructions
  1. Whisk together flour, salt, ginger and baking soda; set aside
  2. In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
  3. Add eggs and vanilla, mix well; scrape sides of bowl
  4. Add flour mixture and mix on low speed just until combined (do not overmix)
  5. Chill dough for 2 – 24 hours
  6. Pre-heat oven to 325 degrees
  7. Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
  8. Bake 13-14 minutes or until cookies are set on top and very lightly brown around the edges
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Chewy Ginger Cookies + Homemade Lemon Ice Cream!!!

 

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Creamy and Refreshing Lemon Ice Cream (No Churn)

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Another ice cream recipe that doesn’t require an ice cream maker!  This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!

Creamy and Refreshing Lemon Ice Cream (No Churn)

Sometimes when I enjoy a lemon dessert, I feel like a traitor to my former self.  I was so sworn against lemon anything forever and now I feel like such a hypocrite.  But you know what, I’ll get over that, because now is the time to embrace new tastes and delicious, refreshing summer flavors.

Super Creamy Lemon Ice Cream - no eggs, no ice cream maker... so easy!

That isn’t to say that I’m not ultra picky about lemon sweets (even more picky than I am about all sweets, hard to believe).  Lemon bars still kind of gross me out, as does lemon meringue pie.  But when lemon desserts are done right, they can be quite delicious.  Not too sweet and not too tart are the most important factors.  And then there is texture.  This ice cream for example, has just enough lemon flavor to make it a refreshing treat, but it is also ultra creamy and has the potential to fulfill all of your ice cream loving needs.  Have a small scoop on a hot night or use it in an ice cream sundae.  This blueberry sauce would probably be perfect for that.  If you are really smart, you will make this ice cream right now so it’s ready for my recipe that’s coming on Thursday.  Hint, hint!

This Lemon Ice Cream is SO good and SO easy to make!

5.0 from 3 reviews
No Churn Lemon Ice Cream
 
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Another ice cream recipe that doesn’t require an ice cream maker! This Lemon Ice Cream is super creamy and quite refreshing, a wonderful summer treat!
Author:
Recipe type: Dessert
Makes: 1½ quarts
Ingredients
  • (2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 1 teaspoon vanilla extract
  • 6g (~2 tablespoons) lemon zest (from ~2 lemons)
  • 2 tablespoons fresh lemon juice (from ~1 lemon)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, vanilla, lemon zest, and lemon juice
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour ice cream into a regular-sized loaf pan or ice cream storage container
  5. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart
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I can't wait to make this Lemon Ice Cream again, especially since you don't need an ice cream maker

 

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No Bake Blueberry Pie

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No need to turn on the oven for this pie!  The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.

No-Bake Blueberry Pie - such a great way to enjoy pie in the summer!

I don’t really think of myself as a pie person.  My sister?  She loves pie.  My dad, too.  I like pies a lot, but don’t get all that excited about them too often.  However, I have a history with this blueberry pie (it pretty much blows every other pie out of the water).  This summer I decided to make a no-bake version.  It simplifies things and adds a nice item to the “don’t-have-to-turn-on-your-oven” repertoire.  Traditional pie crust fans, I’m sorry.  But to the rest of us who are all about the filling anyway, the graham cracker crust is still a great compliment to this perfect specimen of a fruit filling.

No-Bake Blueberry Pie - 3 delicious layers and the filling is perfection

No Bake Blueberry Pie
 
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No need to turn on the oven for this pie! The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
Graham Cracker Crust
  • 180g (1 ½ cups) finely ground graham cracker crumbs (10-11 full sheets)
  • 55g (¼ cup) granulated sugar
  • 85g (6 tablespoons) unsalted butter, melted
Cream Cheese Layer
  • 113g light or regular cream cheese, at room temperature
  • 41g (3 tablespoons) granulated sugar
  • 15 milliliters (1 tablespoon) heavy cream
  • 2 milliliters (½ teaspoon) vanilla extract
Blueberry Pie Filling
  • 165g (3/4 cup) granulated sugar
  • 25g (3 tablespoons) cornstarch
  • 1g (1/4 teaspoon) salt
  • 570g (4 cups) blueberries, separated in half (if you can, group the best looking blueberries together, you will want to cook the blueberries that aren’t “perfect”)
  • 60 milliliters (¼ cup) water
  • 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
  • 14g (1 tablespoon) unsalted butter, softened at room temperature
Instructions
  1. Prepare pie crust; in a medium bowl, stir together graham cracker crumbs, sugar and melted butter
  2. Press crust ingredients down with your hands into a 9-inch pie plate
  3. Place crust in refrigerator and make cream cheese layer and filling
  4. In the bowl of a stand mixer use whisk attachment to combine ingredients until creamy, light and smooth; set aside and prepare blueberry pie filling
  5. In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water
  6. Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; this will take several minutes
  7. Remove from heat and stir in lemon juice and butter
  8. Fold in remaining blueberries
  9. Assemble the pie; remove crust from refrigerator and spread cream cheese layer evenly over top; gently spread blueberry filling into pie, making sure to keep cream cheese layer intact
  10. Chill in refrigerator at least one hour before serving and store leftovers in refrigerator; serve at room temperature
Notes
Slightly adapted from this pie which I blogged about here
Crust can be made up to 24 hours before filling, just cover it in seran and keep refrigerated
Pie should be enjoyed within three days of making
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No-Bake Blueberry Pie - perfect for the amazing summer blueberries

 

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(Fresh) Blueberry White Chocolate Brown Butter Cookies

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Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.

(Fresh) Blueberry White Chocolate Brown Butter Cookies - the cookie of the summer!

When Matt told me we were going to a barbecue with his co-workers, I knew I had to bring my baking A-game.  They’ve actually all been eating my desserts for years, but I didn’t want to let them down when I met some of them for the first time.  A cookie made with brown butter is a surefire crowd-pleaser, and I figured that blueberries would be the perfect way to make them a special summer treat.  My cookie with fresh blueberry obsession started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie.  This version was inspired by this winter cookie I made for the holidays.

If Matt gets a promotion any time soon, I’ll be taking full credit;-)  The blueberry pie I brought will be on the blog next week!

(Fresh) Blueberry White Chocolate Brown Butter Cookies - sweet, chewy, crispy edges, everything you could want in a cookie!

5.0 from 1 reviews
(Fresh) Blueberry White Chocolate Brown Butter Cookies
 
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Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
Author:
Recipe type: Dessert
Makes: 30 large cookies
Ingredients
  • 227g (1 cup) unsalted butter, softened
  • 310g (~1⅓ cups packed) light brown sugar
  • 110g (~1/2 cup) granulated sugar
  • 100g (2 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 400g (~3 cups) all-purpose flour
  • 5g (1 teaspoons) baking soda
  • 5g (1 teaspoon) salt
  • 227g (~1 cup) white chocolate chips
  • 210g (~1½ cups) fresh blueberries, washed and dried
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well combined
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); be careful not to pack dough too tightly as to avoid crushing blueberries before baking
  9. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
  10. Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat
Notes
Adapted from my (Fresh) Cranberry Chocolate Chunk Brown Butter Cookies
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(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

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Pumpkin Cinnamon Bun Ice Cream (No Churn)

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Super creamy pumpkin ice cream with a cinnamon brown sugar swirl.  No ice cream maker needed for this recipe!

Pumpkin Cinnamon Bun Ice Cream - you don't need an ice cream maker for this!

It was so much fun reconnecting with my best friends from childhood this weekend.  I was only with them for one night but we had such a good time.  We had dinner at Amada and then a few of us were up talking for a couple of hours in the room.  I stayed up to the record hour of 1am (well, I didn’t really sleep much so it was practically an all-nighter for me).  Only someone you know from the age of seven can get away with trying to wake up a baby in your belly.  Ha!  And only someone you’ve been best friends with since fourth grade knows that all you want after a night out is to get back to the room, change into PJs and have the options of many snacks.

Super Creamy Pumpkin Cinnamon Bun Ice Cream

But this ice cream… I made it a few weeks ago, shared a little bit, and then ate most of it myself.  Matt doesn’t love pumpkin but did admit that it was pretty darn good.  Pretty darn good is an understatement.  The flavor was fantastic, the texture was so creamy and the cinnamon bun swirl… well, what do you think?!  Make this immediately so that you can enjoy it later.  Trust me.

NO CHURN Pumpkin Cinnamon Bun Ice Cream - so many good things in one place

Pumpkin Cinnamon Bun Ice Cream (No Churn)
 
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Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
  • 10 milliliters (2 teaspoons) vanilla extract
  • 2g (3/4 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoons) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
  6. Freeze for 10 hours or overnight before serving
Notes
Base from Martha Stewart
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Pumpkin Cinnamon Bun Ice Cream - incredible and no ice cream maker needed

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No Churn Oreo Fudge Swirl Ice Cream

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This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.

No Churn Oreo Fudge Swirl Ice Cream - vanilla beam ice cream, loaded with oreos and homemade fudge

Other than the part where my tripod fell over and knocked my camera directly into the ice cream, I loved this.  After a slight moment of panic, I gently wiped the mess off of my lens and then used some windex on a soft cloth.  Phew!  So even though I’m not completely thrilled with the resulting photos, I think they will suffice because this ice cream is so good it shouldn’t even matter what it looks like.  Besides, I couldn’t wait another 24 hours for a new photo shoot, this ice cream needed to be eaten (Matt could barely wait the first night for the freezing process!).

No Churn Oreo Fudge Swirl Ice Cream - make it easily without an ice cream maker!

This has officially become the summer of “how much ice cream can I possibly eat?”  This is only the third ice cream I’ve made, but I’ve been enjoying my fair share of store bought and specialty shop ice creams as well.  And I don’t know if there will be an official ice cream tour this summer, but I do have a few new places that I’m dying to try.  So between the collection of other flavors floating through my head and all of the above, this summer is already one of my favorites.  <—– I wonder how I’ll feel about that statement at the end of Summer when I’m 8 months pregnant and huge.

Anyway, I digress, back to this  Oreo Fudge Swirl Ice Cream.  Matt had originally requested Cookies and Cream, but I didn’t want to do an old standard, hence the addition of a fudge ripple.  It is just enough to really satisfy a chocolate craving but doesn’t take over the entire ice cream flavor.  That’s a very good thing because the vanilla base is vanilla bean all the way.  Those two factors plus the big Oreo cookie chunks… this is an ice cream that is worth waiting for (even if six hours does feel forever).

No Churn Oreo Fudge Swirl Ice Cream - no ice cream maker needed, one of the best flavors ever

No Churn Oreo Fudge Swirl Ice Cream
 
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This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters ( 2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • Inside of one vanilla bean
  • 15 milliliters (1 tablespoon) vanilla extract
  • 110g (~1 cup) roughly chopped Oreos (about 10 cookies)
  • 1 recipe for fudge ripple, chilled (see below)
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Fudge Ripple
 
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Author:
Recipe type: Dessert
Makes: ½ cup
Ingredients
  • 50g (~1/4 cup) granulated sugar
  • 40 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
  • 60 milliliters (1/4 cup) water
  • 25g (~1/4 cup) unsweetened Dutch-process cocoa
  • 1 milliliter (1/4 teaspoon) vanilla extract
Instructions
  1. In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
  2. Cook for one additional minute, still whisking and then remove from heat
  3. Stir in vanilla
  4. Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Notes
Recipe from David Lebovitz via Epicurious
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Oreo Fudge Swirl Ice Cream - you don't even need an ice cream maker!!

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Brown Butter Peach Crumb Muffins

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The perfect summer brunch food.  These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Brown Butter Peach Crumb Muffins

Summers for us are always full of travelling to see family.  I try to bring a different sweet treat every time, though my family has had its fair share of bakery “scraps”!  These muffins were the perfect addition to a recent summer brunch.  Even though they are flavored with brown butter and finished with a crumb topping, they really aren’t that heavy.  They are heavy on the peaches so you should get a juicy piece of fruit in every bite.

Brown Butter Peach Crumb Muffins

Brown Butter Peach Crumb Muffins
 
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The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.
Author:
Recipe type: Breakfast
Makes: 12 muffins
Ingredients
Muffin ingredients:
  • 100g (7 tablespoons) unsalted butter (softened at room temperature)
  • 80 milliliters (1/3 cup) milk at room temperature
  • 55g (1 large) egg + 20g (1 large) egg yolk at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 160g (~3/4 cup granulated sugar )
  • 120g (~3/4 cup) white whole wheat flour
  • 100g (~3/4 cup) all-purpose flour
  • 7 ½g (1½ teaspoons) baking powder
  • 3g (1 teaspoon) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 1g (1/4 teaspoon) salt
  • 300g (~2 cups) chopped peaches (~2 large peaches)
Topping Ingredients:
  • 40g (3 tablespoons) unsalted butter, cold
  • 65g (~1/2 cup) all-purpose flour
  • 40g (~3 tablespoons) granulated sugar
  • 2g (1/2 teaspoon) ground cinnamon
Instructions
  1. Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
  2. Make the muffin batter
  3. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
  4. Pour browned butter into a small bowl and set aside
  5. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
  6. In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
  7. Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
  8. Distribute batter evenly among cupcake liners and set aside
  9. Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
  10. Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean
Notes
Adapted from these Brown Butter Blueberry Muffins (original source: Joy the Baker Cookbook)
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Brown Butter Peach Crumb Muffins

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New York Crumb Cake Ice Cream

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No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.  You don’t need an ice cream maker to make this fantastic recipe!

No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls.,

I’ve talked a little about how my eating has changed since I’ve been pregnant.  It is so liberating to be able to enjoy food and worry less about the calories, more about what I’m putting into my body.  Not that ice cream and the myriad of other desserts I’ve enjoyed are the healthiest things to consume, but really truly enjoying them without guilt about exactly how many calories is in any single bite is quite freeing.  For example, I used to be pretty “strict” when getting frozen yogurt.  I often stuck with things like fruit and graham cracker crumbs because I knew they were the least caloric of the toppings.  Obviously frozen yogurt was still a treat, but the way I did it, there was a hard limit.  Now, I don’t go too crazy, but I’ve definitely been more liberal when it comes to the toppings bar.  Peanut butter sauce? It’s a must.  Heath bar?  Almost always.  And one of my new favorites?  The coffee cake crumb topping that they have at 16 Handles.  I mean, it’s pure butter and sugar, how could it possibly be bad?

New York Crumb Cake Ice Cream - huge chunks of crumb topping in the ice cream!

Well, if I can enjoy coffee cake crumbs on my fro yo, why can’t I take things one step further and really enjoy them in my ice cream?  Let’s just say this was a very good move.  Vanilla ice cream + LOTS of crumb topping + cinnamon brown sugar swirl = some sort of heaven.  Again, I’m going with an easy no-churn (aka NO ice cream maker needed) approach.  Your patience for allowing the ice cream for freezing will be rewarded, I promise.

NO ice cream maker needed!! NY Crumb Cake Ice Cream - amazing!

 

New York Crumb Cake Ice Cream
 
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No-churn vanilla ice cream filled with the best coffee cake crumb topping and brown sugar cinnamon swirls. You don’t need an ice cream maker to make this fantastic recipe!
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
Crumb topping:
  • 60g (~1/4 cup tightly packed) light brown sugar
  • ½g (1/8 teaspoon) salt
  • ½g (1/4 teaspoon) ground cinnamon
  • 42g (3 tablespoons) unsalted butter, melted
  • 60g (~6 tablespoon) all-purpose flour
Ice Cream:
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 15 milliliters (1 tablespoon vanilla extract
  • 120g (~1/2 cup tightly packed) light brown sugar
  • 28g (2 tablespoon) unsalted butter, melted
  • 6g (2 teaspoons) ground cinnamon
Instructions
Make the crumb topping
  1. Pre-heat oven to 300 degrees; line a baking sheet with parchment paper and set aside
  2. In a medium bowl, stir together sugar, salt and cinnamon; whisk in melted butter
  3. Stir in flour until it is completely absorbed; Spread topping mix out on a parchment paper using your fingers to break it into clumps
  4. Bake topping for five minutes; do not overbake
Make ice cream:
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk and vanilla
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture; fold in one cup of crumb topping
  5. Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture and crumb topping; wrap well with seran wrap or tin foil
  6. Freeze for 6 hours or overnight before serving
Notes
Base from Martha Stewart
Crumb topping adapted from this Apple Cinnamon Crumb Cake
Topping can be kept in an airtight container or bag for up to a week at room temperature before using
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NY Crumb Cake Ice Cream - huge chunks of crumb topping and no ice cream maker needed!

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{Gluten-Free} Summer Berry Skillet Crisp

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A summer berry crisp topped with buttery oat crumble.  It just so happens to be gluten-free!

Gluten-Free Summer Berry Skillet Crisp - full of the best summer berries

I know I’ve talked about this before, but I have a serious issue when I see summer fruit at Costco.  I can NOT buy enough.  A few weeks ago, I needed food for five days, just five.  Now, given my current insatiable pregnancy hunger, I do eat enough for an extra person, but I’m pretty sure that either way, Matt and I can not possibly consume 4 pounds of blueberries, 4 pounds of strawberries and 1 pound of blackberries in just five days.  Believe me, I’ve tried.  So what’s a person to do when they have an excessive amount of fruit?  Bake of course.

{Gluten-Free} Summer Berry Skillet Crisp - just dig in with a spoon!

I generally don’t let a season pass without making at least one warm fruit crumble of sorts.  They are almost too easy to make and compared to some of my typical baking, they are definitely on the lighter side.  Of course a generous helping of ice cream is always necessary, but hey, a pregnant lady needs calcium!  This might be one of my favorites because it is heavy on the blueberries.  There was one summer where I swear, we made blueberry crisp multiple times a week throughout the entire season.  So between the nostalgia, and the wonderful bursts of flavor, this crisp definitely made me happy.

 

{Gluten-Free} Summer Berry Skillet Crisp
 
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A summer berry crisp topped with buttery oat crumble. It just so happens to be gluten-free!
Author:
Recipe type: Dessert
Makes: 6 servings
Ingredients
Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
Filling:
  • 450g (~4 cups) blueberries
  • 370g chopped strawberries (from 465 grams / 1 pound whole)
  • 400g (~4 cups) blackberries
  • 57g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters (1 tablespoon) fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together fruit, granulated sugar, oat flour, lemon juice and butter; sprinkle evenly with topping
  5. Bake for about 30 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
Notes
Adapted from my Winter Fruit Crisp and Blackberry, Peach and Pistachio Crisp*
If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
You can replace fresh berries with frozen but cooking time may increase
This warm berry crisp is best served family style with generous scoops of ice cream
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
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{Gluten-Free} Summer Berry Skillet Crisp - so delicious!

 

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No Churn Blueberry Crisp Ice Cream

No Churn Blueberry Crisp Ice Cream

Lemon Berry Pavlova Parfaits

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Brown Butter Blueberry Chocolate Chunk Blondies

Brown Butter Blueberry Chocolate Chunk Blondies

 

 

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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

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This is the best fruit salad for any summer occasion!

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

First of all, I have to give a shout-out for a HAPPY 4 Years to my wonderful husband.  I have a feeling that our fifth year is going to be the most exciting yet! 

Do you ever eat something at a restaurant that seems so simple yet so special at the same time?  The kind of dish that sticks with you for years?  A couple of summers ago, Matt and I had one of the most delicious meals at ad hoc in Yountville.  Everything tasted amazing, but I left the restaurant thinking nonstop about the watermelon salad.  It was served as an appetizer yet it was topped with financier croutons… cake for dinner!  It was a lovely combination of sweet and savory to kick off a fantastic meal.

This fruit salad was highly inspired by that wonderful dinner in Napa.  However, I took the flavor profile to a different direction.  Sweet and juicy watermelon is tossed with fresh blueberries and basil then topped with a savory blueberry balsamic glaze (that sauce would be good on anything, even chicken or pork chops) and lemon cake croutons.  I enjoyed the salad as is for a snack but it also made a perfect appetizer with the addition of feta cheese.  Pair it with some grilled chicken for a light but satisfying summer dinner.

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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This is the best fruit salad for any summer occasion!
Author:
Recipe type: Side Dish
Makes: 4-6 servings
Ingredients
  • 760g (6 cups) watermelon cut into small cubes (~1/2 – 1 inch size)
  • 140g (1 cup) fresh blueberries
  • 55g (1/2 cup) feta cheese (optional but recommended)
  • 10g (~1/2 cup) chopped fresh basil
  • 1 cup lemon cake croutons (see below)
  • 90 milliliters (6 tablespoons) blueberry balsamic glaze (see below)
Instructions
  1. Toss watermelon, blueberries, cheese and basil carefully in a large bowl
  2. Top with croutons and drizzle with glaze; serve immediately
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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Author:
Ingredients
  • 1 cup cubed day old lemon pound cake cut into small cubes (~1/2 inch size) – I used this recipe
Instructions
  1. Pre-heat oven to 400 degrees; line a baking sheet with foil and lightly spray with non-stick cooking spray
  2. Place cake cubes onto prepared baking sheet and bake in oven for 7 minutes or until lightly browned on top; flip cubes over and bake for an additional 3 minutes or until lightly browned
Notes
Croutons can be used warm and are best served within several hours of preparation; store in an airtight container after making
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
 
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Author:
Makes: 1 cup
Ingredients
  • 120 milliliters (1/2 cup) good quality balsamic vinegar
  • 280g (2 cups) fresh blueberries, washed and dried
  • 30g (~2 tablespoons) light brown sugar, tightly packed
  • 1g (1/4) teaspoon salt
  • dash of lemon zest
Instructions
  1. Bring balsamic vinegar to a boil in a medium-sized heavy-duty saucepan over medium heat; reduce heat to low and simmer for 5-10 minutes or until the balsamic has thickened and reduced to about two tablespoons
  2. Stir in blueberries, brown sugar, salt and lemon zest; increase heat to medium and bring to a boil; then reduce heat to low and simmer for ~10 minutes until sauce is reduced and thick, stirring occasionally to crush berries
  3. Remove from heat and serve or chill in refrigerator up to one week
Notes
Adapted from Serious Eats
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Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze

 

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Mango Summer Cake

 

Ginger and Lemon Ice Cream Sandwiches

Ginger and Lemon Ice Cream Sandwiches

 

Lollie’s Blueberry Pie

Lollie's Blueberry Pie

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Speculoos Sundae with Warm Blueberry Sauce

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Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.

Speculoos Sundaes with Warm Blueberry Sauce - everything about these is amazing

This ice cream is now a serious obsession.  In case you couldn’t tell in Monday’s post.

Cookie Butter Ice Cream with Warm Blueberry Sauce - my new favorite sundae!

The thing is, despite the fact that it has so much flavor you can most definitely enjoy it thoroughly on its own, I couldn’t leave well enough alone.  So I dressed it up with a sauce made from my favorite summer fruit (seriously, I might turn blue this summer) and some cookie crumbs for extra texture.  The blueberry sauce is so pretty that this sundae will brighten up your summer table.  You can even make a few sundaes ahead of time for entertaining (just wrap and freeze), though, I definitely prefer the blueberry sauce warmed up before serving.  It’s sweet but definitely not too sweet (you wouldn’t want an ultra sweet sauce for the cookie butter ice cream) and since you are adding a fruit so high in antioxidants to your ice cream, an extra-large sundae is perfectly acceptable.

Homemade Cookie Butter Ice Cream, Crushed Speculoos Cookies and Warm Blueberry Sauce Make for Your New Favorite Sundae!

 

Speculoos Sundae with Warm Blueberry Sauce
 
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Homemade speculoos (or Cookie Butter) ice cream layered with crushed speculoos cookies and a warm homemade blueberry sauce.
Author:
Recipe type: Dessert
Makes: 1 sundae
Ingredients
  • 2 scoops Cookie Butter Ice Cream
  • 2-3 tablespoons Blueberry Sauce (see below)
  • 1-2 speculoos cookies broken into small pieces
Instructions
  1. Layer ice cream, warmed blueberry sauce, and broken cookies; serve and enjoy!
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Speculoos Sundae with Warm Blueberry Sauce
 
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Author:
Recipe type: Dessert
Ingredients
  • 285g (~2 cups) fresh blueberries (frozen can be substituted for slightly longer cooking time)
  • 70g (~1/3 cup) granulated sugar
  • 15 milliliters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 10g (~1 tablespoon) cornstarch
Instructions
  1. Place blueberries, sugar and lemon juice in a medium pot stove with medium heat
  2. Stir occasionally until some of the berries begin to break down and juice begins to form (~4 minutes)
  3. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes)
  4. Serve immediately or reheat gently before using; store leftovers covered or in an airtight container up to one week
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Speculoos Sundaes with Warm Blueberry Sauce

 

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No Churn Cookie Butter Ice Cream

No Churn Cookie Butter Ice Cream

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No-Churn Cookie Butter Ice Cream

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You don’t need an ice cream maker to churn a batch of this delicious ice cream!  Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.

Super Creamy Cookie Butter Ice Cream - NO ice cream maker needed! So easy and so delicious!

Apparently no-churn ice cream is a thing, a big thing.  This might be the most dangerous fact I’ve ever learned.  In the past I’ve nearly broken an old ice cream maker in frustration.  I had no idea how easy it would be to make the real deal sans fancy machine.   Seriously, you whip some cream, combine it with a sweetened condensed milk / flavor mixture and freeze for a few hours.  I actually stopped myself from buying more than one large container of heavy whipping cream at Costco on Saturday for fear of my baby turning into a giant ice cream cone.

Super Creamy Cookie Butter Ice Cream - Don't even need an ice cream maker. Seriously easy and delicious!

Luckily I did have some help from Matt in eating this batch of Cookie Butter Ice Cream.  Infused with cookie butter AND speculoos crumbs, it is heavy on the cookie butter flavor in a very good way.  I used it for ice cream sundaes (recipe coming later this week), a fruit crumble (recipe also coming soon) and Matt made a couple of milkshakes (just some skim milk and ice cream blended together).  Part of me wants to make this recipe over and over again throughout the summer, but I have too many other flavors I’m dying to try.  Although, I would love to have a giant scoop of this ice cream stuffed into these cookies.  Um, how many weeks away is my glucose test?

Super Creamy Cookie Butter Ice Cream - If you like cookie butter, you will LOVE this

No-Churn Cookie Butter Ice Cream
 
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You don’t need an ice cream maker to churn a batch of this delicious ice cream! Packed with Cookie Butter, rich and creamy, this is an ice cram that you will love.
Author:
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
  • 475 milliliters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 200g (~1/2 cup) Cookie Butter (or other speculoos of choice)
  • 84g (~2/3 cup) finely ground speculoos cookies (approximately 10 cookies)
  • 5 milliliters (1 teaspoon) vanilla extract
Instructions
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together remaining ingredients
  3. Once cream is ready, fold it into Cookie Butter mixture
  4. Pour ice cream into a regular-sized loaf pan and wrap well with seran wrap or tin foil
  5. Freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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Super Creamy Cookie Butter Ice Cream - NO ice cream maker needed! Almost too good to be true.

If you love Cookie Butter as much as I do, be sure to check out my growing list of speculoos-based recipes!

Oh, and I also spotted this version of Cookie Butter s’more ice cream last week on Baheaholic Mama, I’ll take both!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Speculoos Sundaes

Speculoos Sundaes with Warm Blueberry Sauce

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Cookie Butter and Salted Caramel Cookie Sandwiches

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Skinny Spicy Tequila Cocktail

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This cocktail is citrusy, spicy and best of all skinny.  At only 150 calories per drink, you will still have plenty of room for ice cream!

Skinny Spicy Tequila Cocktail - just 150 calories! Plenty of room for dessert;-)

I’m actually not a huge drinker.  Most of my friends know that, but when I go out with someone new I always get the awkward “is she pregnant” stare.  Ahem, a few people have actually come out and asked.  Yeah, not recommended for starting conversation with someone you just met.

Skinny Spicy Tequila Cocktail - just 150 calories! Plenty of room for dessert;-)

One of the main reasons I don’t drink often is the calories.  Would I like a bazillion calorie margarita or 10 cookies?  Cookies, obviously.  Crazy mudslide drink or ice cream sundae? The ice cream sundae will always win.  You get the point.  When I do have a drink or two or three (who am I kidding, I am a lightweight), I usually go for a glass of wine or something simple and light like vodka soda with extra lime.  Luckily I never really liked super sweet drinks so that all works for me.

Skinny Spicy Tequila Cocktail - just 150 calories! Plenty of room for dessert;-)

About a year ago I had my first spicy cocktail.  Since then, I have never looked back.  Give me a drink menu that mentions spicy, jalapeno or cayenne and I will have a hard time saying no.  Those drinks with a little heat are kind of addicting.

Anyway, when my sister moved out a couple of weeks ago, she conveniently left behind an almost-full bottle of jalapeno tequila.  Well, twist my arm why don’t you!  I couldn’t resist putting it to use in a skinny cocktail that satisfied my drink cravings.  And you know what the skinny cocktail means?  I still get dessert!

Skinny Spicy Tequila Cocktail - just 150 calories! Plenty of room for dessert;-)

This particular drink was inspired by a spicy margarita I ordered (sans sugar) at Jessica’s going away party at Hudson Common.   They used just a touch of orange and lime juice to balance out the tequila.  In my version I added a splash of pineapple juice since my orange was a tad lackluster.

Skinny Spicy Tequila Cocktail
 
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This cocktail is citrusy, spicy and best of all skinny. At only 150 calories per drink, you will still have plenty of room for ice cream!
Author:
Recipe type: Drink
Makes: 1 drink, easily doubles for two
Ingredients
  • 2 fluid ounces fresh-squeezed orange juice (about 1 orange)
  • 1 fluid ounce fresh-squeezed lime juice (about ½ lime)
  • 1 fluid ounce pineapple juice
  • 1½ fluid ounces jalapeno tequila (I used Tanteo)
  • Ice
Instructions
  1. Pour orange juice, lime juice, pineapple and tequila into a shaker over ice
  2. Shake well for 15 seconds
  3. Strain into glass(es) filled with ice
  4. Garnish with lime and serve
Notes
If you like your drinks really tart, reduce or leave out the pineapple juice
One cocktail is about 150 calories
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Skinny Spicy Tequila Cocktail - just 150 calories! Plenty of room for dessert;-)

Cheers!

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A spicy AND skinny cocktail! winning!
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Lollie’s Blueberry Pie

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Lollie's Blueberry Pie, the best blueberry pie I've ever had

Lollie's Blueberry Pie, the best blueberry pie I've ever had

There are so many reasons that I’ve been dying to make this pie for years.  One reason is that the original is truly the BEST blueberry pie I have ever had.

Mom, Jess, I think you can agree that it really is THE BEST!

Lollie's Blueberry Pie, the best blueberry pie I've ever had

But beyond that, there are memories.  Summers at the Jersey Shore.  4th of July spent with family at a time when everyone seemed to get along.  Hysterical laughter over the silliest things (namely my sister toasting to “having crabs” but I guess you had to be there).  The day Matt asked for permission to marry me (he was smart enough to include my dad, mom AND sister).  My complete oblivion to that while anxiously waiting for his proposal (we looked at rings together and then I proceeded to stare at an empty ring finger for two months wondering if he had changed his mind).  Hard shell crabs, corn on the cob, brownies, ice cream and of course the PIE.

Lollie's Blueberry Pie, the best blueberry pie I've ever had

I guess I should take a step back, huh?  Lollie is my grandfather’s neighbor at the Jersey Shore.  For my whole life, my family would spend summer weekends (sometimes a lot, sometimes just a few) visiting my grandfather there.  And if we were lucky, Lollie would invite our entire family to join in on her huge 4th of July feast.  She had children and grandchildren galore, but adding our entire family (cousins, aunts, uncles, and so on) was never too much.  There were always plenty of hard shells to go around.  And if you are like me, and get too impatient to eat enough crab to fill you, there was dessert.  Year after year she made the BEST blueberry pie.

Lollie's Blueberry Pie, the best blueberry pie I've ever had

Well, finally, a few years ago, we asked Lollie for the recipe.  She said she was happy to share it, but somehow, that little piece of paper that was supposed to be delivered to us on the beach never made it.  I think she must have known that by keeping the recipe to herself, she would keep everyone coming back to her.  While I don’t think I will ever turn down an invitation to come over and eat her pie, I have been determined to find something almost as good to make on my own.  So a few years ago I found this recipe online.  It seemed to fit the description of hers: Cook some of the blueberries but fold in the biggest, plumpest berries at the end.  Spread a little cream cheese filling over the super flaky crust.

Lollie's Blueberry Pie, the best blueberry pie I've ever had

This might not be the pie, but it doesn’t really matter.  It is symbolic of a moment in time, well, moments in time, that just make me smile.  Despite my discomfort at making pie crust (ahem, this blog is very light on pies), baking it just took me back to a time filled with joy.  And in case you were wondering, this pie is actually quite amazing.  I think Lollie would even approve.

Lollie's Blueberry Pie, the best blueberry pie I've ever had

For the recipe that seems to be pretty close to Lollie’s blueberry pie, click here!  I didn’t make any changes!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

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Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

This recipe came about while I was testing out ideas for an upcoming Cookie of the Month, and wondering how I could brighten up the resulting flat and not so exciting lemon cookies.

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Don’t let me fool you, the lemon cookies actually taste quite good on their own- they are chewy and delightfully lemon flavored (not overly sour or overly sweet).  But you know, they were just so boring.  Besides, I gave you a lemon cookie before that stood so well on its own it didn’t need any extras.

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

So of course I had to consult with my mom, my go-to dessert expert.  She had the genius idea of adding strawberry buttercream.  So smart because not only do these cookies now scream summer, but they also have the prettiest pink filling!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

I used this strawberry buttercream before for cupcakes and it was a huge hit, so I’m so glad we found a way to highlight it again!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Oh, and I realized that I might have left a few of you hanging.  For those of you who don’t follow me on social media, you may not have seen the big news I had teased about a few weeks ago.  Keep It Sweet Desserts was featured on the TODAY Show!  We were showcased as having the BEST BLONDIES on the East Coast.  Why yes I am still freaking out about that!

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream

Anyway, back to these cookies!  Make them right away and then make them again for Mother’s Day, they’d pair very well with a package of Strawberries and Cream Cookies ;-)

Lemon Cookies with White Chocolate Chips & Strawberry Buttercream
 
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Chewy lemon white chocolate chip cookies sandwiched together with creamy strawberry buttercream.
Author:
Recipe type: Dessert
Makes: 20 cookie sandwiches
Ingredients
White Chocolate Chip Lemon Cookies:
  • 10⅛ ounces (~2¼ cups) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 2 sticks unsalted butter, softened at room temperature
  • 11¼ ounces (~1½ cups) granulated sugar
  • 2 x-large eggs at room temperature
  • 2 tablespoons lemon zest (~1 large lemon)
  • 1½ cups white chocolate chips
Strawberry Buttercream:
  • 4 ounces (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • ½ cup strawberry jelly
  • 1 cup powdered sugar
Instructions
White Chocolate Chip Lemon Cookies:
  1. Pre-heat oven to 400 degrees; line baking sheets with parchment paper or slipats and set aside
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside
  3. In the large bowl of an electric mixer, cream butter and sugar for several minutes until light and fluffy
  4. Scrape the sides of the bowl and add eggs and lemon zest, mix on medium speed just until combined
  5. Reduce speed to low and slowly add flour mixture just until combined; scrape sides of bowl again and then stir in white chocolate chips
  6. Use a medium cookie dough scoop (~2 tablespoons) and scoop cookie dough 1-2 inches apart on prepared pans
  7. Bake 8-10 minutes or until center of cookie appears set and edges are a very light golden brown
  8. Set aside cookies to cool and prepare buttercream
Strawberry Buttercream:
  1. Beat the butter in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  2. Add jelly and beat on high speed for one minute; scrape the side of the bowl
  3. Add sugar and mix on low speed until combined; then increase the speed to high and beat for several minutes until frosting is light and fluffy
To make the cookie sandwiches:
  1. Set cookies into pairs closest in size to one another
  2. Pipe or spread 1-2 tablespoons of buttercream on the bottom half of one cookie in each pair; lightly press other cookie on top of buttercream
  3. Store cookies in an airtight container up to three days; may be frozen up to one month
Notes
Cookies very slightly adapted from Martha Stewart  (as seen on Baked by Rachel)
These were pretty large cookie sandwiches, you can definitely use a smaller cookie dough scoop and just reduce the cooking time by a couple of minutes.
If you aren't a fan of white chocolate chips, feel free to leave them out, but they do compliment the other flavors really well.
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Lemon Cookies with White Chocolate Chips & Strawberry Buttercream
This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Mini Lemon Layer Cake

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My favorite lemon cookies!
Blog, Recipes

Banana Brownie Chunk Greek Frozen Yogurt

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Banana Brownie Chunk Greek Frozen Yogurt

Well, I think I am officially old.

Banana Brownie Chunk Greek Frozen Yogurt

My 28th birthday is on Tuesday and while I know that in the big picture that really isn’t old, I certainly feel it.  After a late night out in the city last night, my body is just begging for a day of rest.  A big difference from when I moved to New York six years ago.

cooking bananas for Banana Brownie Chunk Greek Frozen Yogurt

In fact, a lot of things have changed in those six years.  Jobs, twice.  Boyfriend turned fiance turned husband.  Sister turned real life best friend.* Studio turned one bedroom then into two.  Jean size.  Insecurities faded**.  Passions realized.  Parents seen more as equals.  Views on life.  Priorities.  Dislike of goat cheese to love of goat cheese.  Suits to chef coats.

*Well, that wasn’t exactly a change, just more of a realization

**Some

brownies for Banana Brownie Chunk Greek Frozen Yogurt

It is actually amazing how much has changed but then again there is a lot that stayed the same.  Love of dessert.  Partner in life.  Balance of health and pleasure.  Love of family.  Drive, motivation, determination.  Heart. Morals.  Devotion to peanut butter, pumpkin, and fresh baked cookies.  Joy in baking for others.  Desire to eat only worth-it foods.  And of course, a love of frozen yogurt.

making Banana Brownie Chunk Greek Frozen Yogurt

You knew I’d tie this recipe in somehow.  I’ve actually been meaning to make this recipe since the last frozen yogurt I made.  It just took most of the summer for me to remember to put the ice cream maker bowl back in the freezer.  Matt gets credit for that reminder.

Banana Brownie Chunk Greek Frozen Yogurt

This frozen yogurt is creamy and full of fudgy brownie chunks to add the perfect indulgent touch.  The only thing missing is a little peanut butter swirl but I figured I’d be better off if I made a dessert my husband would also eat.

Banana Brownie Chunk Greek Frozen Yogurt

Banana Brownie Chunk Greek Frozen Yogurt
 
Save Print
Caramelized bananas and fudgy brownies make the best frozen yogurt!
Author:
Recipe type: Dessert
Makes: 1 quart
Ingredients
  • 3 large brown bananas cut into slices (about ¼ inch thick)
  • 2 tablespoons light brown sugar, tightly packed
  • ½ teaspoon cinnamon
  • 1 teaspoon unsalted butter
  • 1½ cups fat free plain Greek yogurt
  • 2 tablespoons granulated sugar
  • ⅓ cup fudgy brownie pieces, size based on preference
Instructions
  1. Place banana slices, brown sugar, cinnamon and butter in a heavy duty saucepan over medium-high heat; cook until bananas and sauce are very thick, stirring occasionally; remove from heat
  2. Place two thirds of the banana mixture in a food processor or blender and puree
  3. In a large bowl, combine yogurt, sugar and pureed bananas; fold in remaining banana mixture and brownies
  4. Place in refrigerator for one hour or until mixture has cooled
  5. Once cooled, freeze yogurt in ice cream maker as directed by manufacturer's instructions
  6. Serve immediately or store prepared frozen yogurt in freezer until ready to eat (allow to defrost and soften a few minutes before serving)
Notes
Already frozen ripe bananas will work just as well as fresh
This frozen yogurt isn't overly sweet making it the perfect base for a touch of hot fudge or peanut butter sauce and whipped cream
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Oh, and beware.  This yogurt barely lasted a full day in my house.

Banana Brownie Chunk Greek Frozen Yogurt

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Salted Caramel & Chocolate Chip Cookie Dough Ice Cream Bars

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Salted Caramel & Chocolate Chip Cookie Dough Ice Cream Bars

I may be on vacation this week eating and drinking my way through Napa, but I’d still stop everything if I had more of these ice cream bars to eat.  These Salted Caramel and Chocolate Chip Cookie Dough Ice Cream Bars were an upgrade or shall I say “how can I make an amazing dessert the best it can be?” to the Chocolate Chip Cookie Dough Ice Cream Bars I made last summer.  By adding a layer of gooey salted caramel and swapping a hard chocolate shell for a soft layer of chocolate ganache I made something that I find myself craving again and again.

This recipe is actually one that I developed months ago and have been dying to share.  To make this heavenly dessert yourself, flip through the beautiful new Foodie Crush Magazine!

Salted Caramel & Chocolate Chip Cookie Dough Ice Cream Bars

Blog, Recipes

Fudgy Brownie Crunch Banana Ice Cream Pie

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Fudgy Brownie Crunch Banana Ice Cream Pie

I was talking to some friends a few weeks ago about working out, eating healthy, etc.  For as long as I remember I’ve worked out hard most days of the week and watched what I ate 80% of the time.

Fudgy Brownie Crunch Banana Ice Cream Pie

But when I started running a bakery full-time, things changed.  My days got longer and I started spending most of them on my feet.  My legs ache when I wake up in the morning and sometimes I’m too busy to care if I eat an extra broken cookie or five.

Fudgy Brownie Crunch Banana Ice Cream Pie

They said to me, “but I’m sure you get sick of the desserts.”

Fudgy Brownie Crunch Banana Ice Cream PieFudgy Brownie Crunch Banana Ice Cream Pie

I wish.  Sure, every once and a while I’ll get sick of one item.  For instance, I always have extra brownie edges, so for a few days I got sick of the brownies.  But then there were the oatmeal cookies to go to… and then the triple chocolates.  There is no getting “sick” of sweets in my world.  It is either a curse or a blessing.

For the most part, I put those extra pieces on reserve in my freezer for friends and family, but every once and a while a few times a week I break into the stash.  Last week I even told Matt, “I accidentally ate a cookie.”

Is that even possible?

Fudgy Brownie Crunch Banana Ice Cream Pie

So now that I know giving up dessert is pretty much impossible for this sugaraholic, I’m trying to find some items that are a good middle ground.  Not so healthy and fake-tasting that I end up eating what I was avoiding to begin with, but almost good for you but really satisfying so you think you are eating something else.

This pie is the perfect example of that.  There is an indulgent crunchy chocolate filling on the inside, but the other layers are lower in fat, including an “ice cream” made with bananas.  Fruit on the ingredient list means I can have an extra slice, right?  I also used a No Pudge brownie mix as well as fat free cool whip but you can use whatever you prefer.

Fudgy Brownie Crunch Banana Ice Cream Pie

Fudgy Brownie Crunch Banana Ice Cream Pie
This pie is adapted and inspired by an ice cream pie my mom used to make for me us.  When she finally gave me the recipe for the addicting crunchy filling I couldn’t wait to make a batch!
Serves 12

Ingredients:
1 package brownie mix plus ingredients called for on box
1/3 cup hot fudge, homemade or store bought
1 1/2 cups Chocolate Pie Crunch (below)
3 cups cool whip (1 1/2 8-ounce containers)
3 ripe medium bananas, broken into chunks and frozen

Directions:
Pre-heat oven according to brownie mix instructions
Grease or spray a 9-inch spring-form pan and set aside (if you pan is prone to leaking, wrap tin foil tightly around the bottom half)
Prepare brownie batter as directed on box; spread into prepared pan
Bake brownie for 20-25 minutes or until a knife comes out clean
While brownie is baking, prepare Chocolate Pie Crunch
When brownie is done, allow to cool for several minutes and then gently spread hot fudge over brownie while it is still warm
Sprinkle with 1 1/2 cups Chocolate Pie Crunch
When brownie has completely cooled, spread cool whip over top; cover pan with foil and freeze for 30 minutes or until cool whip layer is firm
Once cool whip layer is firm, make the banana “ice cream’; place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy
Spread banana ice cream over cool whip
Cover pan with foil and place back in freezer 2 hours or until banana ice cream is firm

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Chocolate Pie Crunch
Makes 5 1/2 cups

Ingredients:

1 9-ounce package chocolate wafers
6 ounces semi-sweet chocolate, chopped
1 1/2 tablespoons canola oil

Directions:

Line a baking sheet with wax paper and set aside
Crush chocolate wafers into small pieces and place in a large bowl
Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth
Pour over crushed wafers immediately and stir until all cookie pieces are coated
Spread mixture out on baking sheet and freeze for 10 minutes or until firm
Break into pea-sized pieces and store in a ziplock bag in freezer until ready for use

Extra can be stored in a ziplock bag in the freezer up to one month

Recipe courtesy of my mom who got it from a friend…

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Fudgy Brownie Crunch Banana Ice Cream Pie

This post is for PIE DAY (tomorrow June 20th)!  How are you celebrating?

Blog

Fun and Easy Ice Cream Desserts to Start Your Summer

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Is Memorial Day really this weekend?! Since I don’t want to think about wearing a bathing suit just yet, I’ll think about one of my favorite parts of summer… ice cream.  Well, I eat ice cream all year round, but there is something so nostalgic about going out for an ice cream cone on a summer night.  Whenever I do any summer entertaining, I can’t help but come up with a fun ice cream dessert to share.  Here are a few favorites that I’ve shared in the past:

Black Bottom Ice Cream Cupcakes

Fun and Easy Ice Cream Desserts to Start Your Summer

Chocolate Chip Cookie Dough Ice Cream Bars

Fun and Easy Ice Cream Desserts to Start Your Summer

Frozen Pumpkin and Chocolate Yogurt Pie with Salted Caramel Cream Sauce

Fun and Easy Ice Cream Desserts to Start Your Summer

Ice Cream Brownie

Fun and Easy Ice Cream Desserts to Start Your Summer

Peanut Butter Cup Ice Cream Pie

Fun and Easy Ice Cream Desserts to Start Your Summer

Root Beer Float Ice Cream Cake

Fun and Easy Ice Cream Desserts to Start Your Summer

Blog

Hello Summer

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beach 6

Well hello, Summer.  We are so happy to have you here.

Farmstand 11

I’m pretty sure I was wearing a winter coat a couple of weeks ago, but when Mother Nature sends sun and temperatures in the 80s you won’t see me complaining

Farmstand 2

No complaining when we make trips to the New Jersey farmstands

Farmstand 5

Not complaining about huge Jersey tomatoes

Farmstand 6

And especially not complaining about big juicy strawberries

Farmstand 7

Memorial Day weekend kicked off my summer in full gear with a trip to the Jersey shore.  We had the most amazing weekend that included walks on the beach, walks around town, walks to CVS (do you see a pattern?), a family barbecue, and of course my favorite chocolates.  All that was missing was my husband!

Jegelkys

But, luckily, we had whipped cream vodka to entertain me in his absence!  Whipped cream vodka + diet root beer = amazing.  Try it!

jessica 3

And we were very excited that my earrings matched the glassware

lauren 2

My sister also brought her friend Jen to join the fun

jess jen 3a

Of course we had to take advantage of the gorgeous weather for a few backyard shots:

Dad and me

lauren dad 3

Sisterly love

lauren jess 6

Mom and her girls

mom jess lauren 2b

And my favorite Uncle!  Hi Marty!!!

lauren marty 1

How was your Memorial Day weekend?  Has summer arrived where you are?

beach 3

Blog

Ice Cream Inspiration

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Did you know that Cold Stone sells ice cream cupcakes?  They do.  Did you know that ice cream is my ultimate portion control weakness?  It is.  If you put this in front of me and left me alone, it would be gone when you came back.

Black Bottom Ice Cream Cupcakes

Individual ice cream cupcakes, however, this is portion control I can live with.  Using Cold Stone as my inspiration, I created Black Bottom Ice Cream Cupcakes, a dessert that combines the sweet crunch of chocolate, creamy ice cream and and soft spongy cake!

Black Bottom Ice Cream Cupcakes

I used a white cake mix (gasp), made with applesauce and egg whites, fat free strawberry ice cream, and semi-sweet chocolate chips.  The combinations of flavors are endless and I can’t wait to make different versions of these cupcakes.  They would be a perfect dessert for a child’s birthday party or for an adult like me who has no control around ice cream.

There are a few components to this recipe, but are really easy to make.

Start by making the “cake” of the cupcake; use a cookie dough scoop (about 2 tablespoons) to place batter into cupcake tins

batter in muffin tin 2

The cupcakes are small so they will bake quickly, 8-10 minutes

cupcakes baked

While cupcakes are cooling, melt chocolate and coat the bottom of separate cupcake baking cups (1-2 tablespoons of chocolate each); freeze for about 10 minutes or until chocolate is hard

chocolate in cups

Meanwhile, remove ice cream from freezer to soften

strawberry ice cream

When chocolate has hardened, scoop about a quarter of a cup of ice cream into each cup

ice cream in cups

Place cakes on top of ice cream and push down to secure

cake in cups

Cover with saran wrap and freeze cupcakes for at least one hour

Carefully unwrap frozen cupcake

cupcake 1

Black Bottom Ice Cream Cupcakes

Top with whipped cream

Black Bottom Ice Cream Cupcakes

And jimmies (yes, that’s what I call them)

Black Bottom Ice Cream Cupcakes

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Black Bottom Ice Cream Cupcakes

Ingredients:

1 Prepared white cake batter from 1 box mix
3 cups semi-sweet chocolate chips
1/2 gallon strawberry ice cream

Directions:

Pre-heat oven as directed on cake mix box
Prepare cake batter
Use a cookie dough scoop (about 2 tablespoons) to place batter into cupcake tins filled with paper cup holders or sprayed with cooking spray
Bake cake 8-10 minutes or until a knife comes out clean
While cupcakes are cooling, melt chocolate in the microwave or on the stove
Coat the bottom of separate cupcake baking cups with melted chocolate (about 1-2 tablespoons of chocolate each)
Freeze for about 10 minutes or until chocolate is hard
While chocolate is chilling, remove ice cream from freezer to soften
When chocolate has hardened, scoop about a quarter of a cup of ice cream into each cup
Place cakes on top of ice cream and push down to secure cupcakes
Cover cupcakes with saran wrap and freeze for at least one hour
Serve topped with whipped cream and jimmies

Notes:

If your freezer is not very cold, make sure to serve immediately or cupcakes will melt

You can control the ingredients and make them as light or as decadent as you’d like

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Black Bottom Ice Cream Cupcakes

What is your favorite way to eat ice cream?

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My Favorite Ice Cream Brownie

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Last weekend was very exciting, we celebrated the engagement of Adam and Sara (my brother-in-law and future sister-in-law)!  Lots of champagne was involved and of course I had to bake for the occasion.

The happy couple:

engagement 2

Me with the new member of the family:

engagement 7

Looks like Matt and I are now the old married couple of the group;-)

engagement 3

The celebration was just a few days after my father-in-law’s birthday so I made this cake for him.  For the new engaged couple, I made a personalized Ice Cream Brownie.  I was very excited when Adam decided to propose to Sara.  When I asked what Sara’s favorite dessert is, he said she loves brownies with ice cream.  It didn’t take me more than a minute to decide what to make.

This is a dessert I’ve made often in the past, but the flavors always change depending on who I am baking for.  The basics stay the same:  brownie bottom, hot fudge and oreos on top of that, then cool whip and an ice cream of choice.  Pretty easy and oh so delicious.  ALWAYS a big hit.

Like I’ve said in the past, when there are enough tasty ingredients, lower fat parts don’t take away from the final product.  These No Pudge brownies are perfect for this recipe.  They are chewy and chocolaty, even when frozen, but not too rich to layer in this dessert.

brownie ingred

Brownie mix + yogurt + stir = easy!

brownie mix and yogbrownie batter

Spread batter thinly in a 13 x 9 pan sprayed with cooking spraybrownie batter in pan

Bake for about 20 minutes, or until knife comes out cleanbrownie done

Next step- hot fudge and oreos

oreo and hot fudge

You can crush the oreos in a ziploc bag by hand while your brownie is baking

crushed oreo

Spread the brownie with hot fudge before it is completely cool, it will be very easy to spread that way

oreos on brownie 1

Then cover the hot fudge with a full layer of crushed oreos

oreos on brownie 2

Then cover this entire layer in cool whip

cool whip

Since Adam and Sara have different favorite flavors that don’t really go together, mint and peanut butter, I spilt the dessert in half with a wall of oreos

cool whip on brownie 1

Once you have a full layer of cool whip, freeze the dessert for about a half hour

cool whip on brownie 2

Next layer is ice cream

ice creamice cream on brownie 2

Spread your ice cream over the layer of cool whip

ice cream on brownie 1

While I was planning the dessert, I realized we might want a way to identify each side before digging in

reeses and pepp patties 1

Pepperment patties and peanut butter cups

pepp patties

reeses and pepp patties 2

Once all of the ice cream is covered in cool whip, sprinkle the corresponding candy flavors on each side

cool whip on ice cream

full ice cream brownie 1

And serve to the happy couple

engagement 10 inside of ice cream brownie 2 inside of ice cream brownie

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Ice Cream Brownie

Adapted from the Original Baker

Serves 12, generously

Ingredients:

1 box No Pudge Brownie (or brownie mix of choice) and ingredients listed on box

1 cup hot fudge

12 oreos

4 8 ounce containers of cool whip, defrosted

1/2 gallon ice cream (or 1/2 container each of 2 different flavors), slightly softened

20 pieces chocolate candy

Directions:

Bake brownie in a 13×9 baking pan sprayed with cooking spray, following instructions on box; bake for about 20 minutes or until knife comes out clean

While brownie is baking, crush oreos in a ziploc bag and set aside

Allow brownie to cool for about 10 minutes and then spread full layer of hot fudge

Layer crushed oreos over hot fudge

Spread 3 of the 4 containers of cool whip over oreos

Freeze layered dessert for about 30 minutes, or until cool whip layer is firm

Chop candy pieces while dessert is in freezer and set aside

Spread ice cream over top of cool whip

Cover ice cream with a thin layer of cool whip using 4th container

Sprinkle candy pieces over cool whip

Serve immediately or cover baking pan with tightly foil and freeze until serving

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Have you celebrated anyone’s engagement recently?