Chocolate Pie Recipe with Cocoa

Top this yummy chocolate pie with whipped cream or whipped topping.

Ingredients:

3 tablespoons unsweetened cocoa

1/3 cup flour

1 cup sugar

3 egg yolks

1 cup water, divided

2/3 cup milk

2 tablespoons butter or margarine

1 teaspoon vanilla

baked pie crust or purchased crumb crust, 9-inch

Preparation:

Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste. Blend in the sugar and the beaten egg yolks and add remaining water and milk. Cook over low until the mixture is thick; add butter and vanilla. Pour into baked pie crust. Top with whipped cream or whipped topping, or use the egg whites to make a meringue.

 Chill thoroughly.

Not my own recipe

Patriotic Apple Pie

Hmmm...enjoy ;)

When I think of classic All-American desserts, pie always comes to mind. Especially apple pie! So I thought it only befitting to make one with a patriotic these for the 4th of July!

This is actually the first pie I have ever made, so there was a lot of things I've learned. Like for instance, pie crust is extremely temperamental! At first I wanted to have a fully crusted top with three star shapes cut out, but we ran into problems :/ So I decided it would be easier to just cut out a bunch of stars and arrange them on the pie.

Since this is my first pie, I didn't want to make it too complicated. Not to mention, I had some left over apple pie filling, so I just concentrated on the crust. Which, in my opinion, is what makes or brakes the pie anyways. This pie crust recipe is one that my mom collected a long time ago. She makes it for all of her pies and it is super light and flaky. And super amazing! In the above picture I didn't actually have a chance to let the pie cool all the way, cause people were already cutting into it, so I had like 2 seconds to put it on a plate with my still not quite frozen ice cream. If you let the pie cool completely, the filling won't spill out like this. Tastes good either way though ;) I posted the homemade ice cream recipe also. The pie and ice cream are super yummy together! Great apart too, but I can't completely enjoy any pie or cobbler without a scoop of ice cream. Plus this Royal Homemade Ice Cream is the best ice cream I have ever tried! Enjoy!!

Ingredients

2 cups all-purpose flour

2/3 cup cake flour

2 tablespoons sugar

1/2 teaspoon salt

12 tablespoons chilled butter

4 tablespoons chilled Morrell lard

3 to 4 tablespoons very cold water

1 to 2 20 ounce cans of apple pie filling

2 eggs

Sift both flours into a food processor. Add the sugar and salt. Cut butter into cubes and add it and Morrell lard to processor. Process until mixture is almost completely incorporated. While processor is on, add 3 tablespoons very cold water. Add 1 tablespoon more if mixture is too dry. (To make water cold enough, place water and ice in a cup to chilled. Then take out quantity of water needed.)

Role out crust, place in pie tin, and freeze for 10 minutes. Remove from freezer and add filling. Role out remaining crust and add to the top. In a small bowl beat 1 whole egg and one egg yolk. Brush egg over the top crust. Bake at 350 degrees for 30 to 35 minutes. Let cool completely before serving.

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Nutella Hot Chocolate

This is something special for the cold winter nights......

Ingredients

-1 cup of milk

-2 spoonfuls of Nutella

-whipped cream

-mini marshmallows 

Directions

 Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows.

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Chocolate Chip Lava Cookies

                                                      Chocolate Chip Lava Cookies

INGREDIENTS

1/2 cup (1 stick) butter, softened

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg

1/2 tablespoon vanilla extract

1 3/4 cups (210 grams) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

DIRECTIONS

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
These are good as mini muffins, too! Try baking at 350 for 9 mins.

Enjoy!

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Cinnamon Swirl Buns

Glazed Cinnamon Swirl Buns

Makes 6 buns

Dough:

1 cup whole milk

1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast

1/4 cup plus 1/4 teaspoon granulated sugar

4 tablespoons unsalted butter, melted, plus more for the bowl

1 large egg yolk

1 1/2 teaspoons vanilla extract

2 3/4 cups all-purpose flour, plus more if needed

3/4 teaspoon salt

1/2 teaspoon freshly grated nutmeg

Filling:

All-purpose flour, for dusting

12 tablespoons unsalted butter, softened, plus more for the pan

1/2 cup granulated sugar

3 tablespoons ground cinnamon

Glaze:

2 cups confectioners’ sugar

1/3 cup heavy cream

4 tablespoons unsalted butter, melted

For Dough: 

Warm the milk in a medium saucepan over low heat until it reaches about 100-degrees. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes (the dough will be very tacky.). If needed, add up to 2 more tablespoons flour.

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

For Filling: 

Mix sugar and cinnamon together in a small bowl.

On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

Using a sharp knife remove the ends of the roll (you can bake them in ramekins for a personal, individual serving) and divide the remaining cylinder into 6 equal-size buns.

Butter a 9-by-13-inch baking pan (Note: I baked the buns in an 8-inch round pan and they came out a bit squished. I would use the larger pan for bigger, rounder buns); place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.

For Glaze: 

Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

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Dulce de Leche-Banana Pie

INGREDIENTS

Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

DIRECTIONS

1. Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

3. Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

4. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

5. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

6.In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

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Vegan Breakfast Burrito

Vegan Breakfast Burrito 
(makes 2-3 burritos)

Ingredients


Saute:
1-2 Tbsp vegan butter
3/4 cup diced bell pepper
1 cup diced mushrooms

18 ounces firm tofu, drained/pressed/diced
1 tsp garlic powder
1/8 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp tumeric
3/4 tsp truffle salt (or plain sea salt) - or to taste
1 tsp olive oil
2 tsp agave syrup
1 tsp liquid smoke
1 Tbsp apple cider vinegar

Fold in:
1 cup spinach, chopped
1/2 cup Daiya pepperjack cheese
2-4 XL tortilla wraps

Directions

1. Add the vegan butter to a hot saute pan. Saute the mushrooms and pepper for a few minutes.

2. Add in the tofu and remaining saute ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes - chopping the tofu and salting to taste.

3. When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat. Then fold in the Daiya cheese. It will melt against hot tofu.

4. Warm your tortillas - I toss mine on the stove top flame for 5 seconds each side - be careful if you use this technique! Never leave the tortilla unattended. Just a few seconds each side will warm and scorch the tortilla. You can also warm in oven.

5. Add your scramble to your warmed tortilla and fold. You can add extra cheese if you'd like. Serve warm. Salsa or hot sauce on side is nice.

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Southwestern Cheese-Stuffed Chicken Roll-Ups

 Southwestern Cheese-Stuffed Chicken Roll-Ups

DESCRIPTION

Flattened chicken breasts with a crunchy 

coating hold a delicious cheesy filling.

INGREDIENTS

1 container (8 oz) chives-and-onion cream cheese spread

3/4 teaspoon garlic powder

1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)

1/2 cup canned (drained) Green Giant® whole kernel corn

6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken

3/4 teaspoon chili powder

4 boneless skinless chicken breasts (about 1 1/4 lb)

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

1/2 to 3/4 cup buttermilk

3 tablespoons honey

1 cup shredded Mexican cheese blend (4 oz)

1 2/3 cups Old El Paso® Thick 'n Chunky salsa

2/3 cup sour cream

DIRECTIONS

1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.

2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.

3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.

4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.

5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

High Altitude (3500-6500 ft): Heat oven to 375°F.

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Nutella Cheesecake Layer Bars

Who doesn't love cheesecake??

Well here is this cool new recipe I found on tumblr...try it !!

Nutella Cheesecake Layer Bars

 - 8 Chocolate Graham Crackers

- ½ Stick Unsalted Butter, melted

- 16 oz. Cream Cheese, at room temperature

- 2 eggs, at room temperature

- ½ C. Granulated Sugar

- ¼ + 1 Tbsp. Heavy Cream

- 1 tsp. Vanilla Extract

- ¼ C. Nutella

These bars are awesome.  They’re quick and easy (mixed almost entirely in the food-processor), require a pretty limited number of ingredients, and are flat-out delicious. 

The first (bottom) layer is a chocolate graham cracker crust.  The crust isn’t overly sweet, though you could add a pinch of sugar if you’d like.  It’s more about the structural support for the bars, as well as the added chocolate flavor. 

Next comes the second (middle) layer, which is really straight-forward vanilla cheesecake.  No bells and whistles.  But guess what?  It doesn’t need it.  Good-quality vanilla extract gets the job done. 

Last is the third (top) layer – the layer we’ve all been waiting for – the Nutella cheesecake!  Blend in the infamously addictive chocolate-hazelnut spread with some reserved vanilla cheesecake and you’re good to go.  The Nutella flavor isn’t overpowering at all- it’s actually somewhat subtle.  It’s definitely detectable, but if you want a more robust Nutella flavor, go ahead and use a higher proportion of it.  You could even make a Nutella fudge sauce to serve with the bars.

Nutella Cheesecake Layer Bars

Preheat the oven to 325 degrees F.

Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside. 

In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs).  Add in melted butter and pulse until moistened.  Press graham cracker mixture evenly into the bottom of the prepared baking dish.  Bake crust in the center of the oven until set, about 12 minutes.  Set aside and cool. 

Clean out the food processor.  Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract.  Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor.  Pulse until smooth. 

To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust.  Pour Nutella cheesecake layer on top of vanilla layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily).  Slice into 16 squares and serve. 

Yields 16 Squares

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Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Ingredients

For the Oreo crust, you'll need:

about 24 Oreo cookies, fillings discarded [meaning approximately 48 individual wafer discs]

4 tbsp butter, melted

For the filling, you'll need:

3 8-oz packages of cream cheese, softened

1 cup sugar

1 tbsp cornstarch

3 eggs

8 oz [about 1 cup] sour cream

1 tbsp vanilla

4 oz bittersweet chocolate

4 oz white chocolat

4 oz dark [60%] chocolate

For the chocolate ganache, you'll need:

4 oz bittersweet chocolate

1/2 cup heavy cream

1 tbsp light corn syrup

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch springform pan. Use a food processor to grind Oreo cookies into fine crumbs. Pour melted butter into crumbs and mix with a fork. Pour crumbs onto the bottom of the pan. Use your fingers to spread the crust evenly across the pan. Set aside.

To prepare filling, beat cream cheese on medium speed until creamy. Add sugar and cornstarch and blend. Add eggs, one at a time, until fully incorporated. Add sour cream and vanilla and mix until well-blended. Set aside.

Separately, melt chocolates and pour into three large bowls. Divide filling evenly among the three bowls. Stir filling into the melted chocolate mixture until uniform. Pour dark chocolate filling over the Oreo crust. Use a spatula to even it out. Gently pour the white chocolate filling over the dark chocolate and spread evenly. Repeat with the bittersweet chocolate.

Bake cheesecake for 50-60 minutes, until center has set. Check doneness by poking center with a toothpick. Let cool completely, until cake is at room temperature. Cover the top of the cake [which should still be in the pan] with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before removing cake from the pan. Decorate as desired, or serve as is.

If desired, drizzle chocolate sauce over top of the cheesecake. To prepare sauce, melt chocolate with heavy cream and corn syrup. Stir until well combined. Let cool slightly, 4-5 minutes, before using on cheesecake. Drizzle right before serving.  

Okay, so, I have some confessions to make regarding this recipe. First of all, the recipe I used was to make triple chocolate cheesecake bars. Meaning, it was to be baked in an 8-inch square pan. But, I could not locate our square pan, so I went with the 9-inch springform and decided to just make a cake. However, if you prefer, you can absolutely turn this into a bar dessert recipe; just bake it in an 8-inch square pan and cut it into rectangles once it has set.

Secondly, when I poured the bittersweet chocolate batter on top of the white chocolate batter, it basically sank into the white chocolate filling. Did not make for three distinct layers. Initially, I was distraught. Really distraught. Then I realized I had some white chocolate batter left in the bowl, so I just did a white chocolate swirl on top. Perfect. The initial intent was completely masked by the epic fail that was the bittersweet chocolate sinking into the white chocolate, but whatever. It turned out alright.

Thirdly, I did not use a water bath. Now, you should always use a water bath when baking a cheesecake, as this prevents cracks from forming. [The way to go about baking cheesecake in a water bath is using a pan that is large enough for the springform to fit inside, filling it halfway (in regards to halfway up the sides of the springform pan) with warm water, and baking it in that. This makes sure the cheesecake bakes evenly throughout, and greatly decreases the likelihood of cracks forming.] Anyway, the reason I didn't use the waterbath was because I had already decided I was going to do chocolate sauce and crushed walnuts on top. [Also, I'm really lazy.]

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Berry Crumble Bars

Berry Crumble Bars

1 cup granulated sugar

1 tsp baking powder

3 cups all purpose flour

1 cup cold unsalted butter

1 egg

1/4 tsp salt

Zest and juice of 1 lemon

1/2 cup granulated sugar

4 tsp cornstarch

4 cups fresh berries*

- Preheat oven to 375 degrees and grease a 9x13 pan well.

- In a medium bowl, whisk together sugar, flour, and baking powder. Add salt and lemon zest. Use a pastry cutter or fork to combine the butter and egg -- you want the dough to be crumbly like coarse bread crumbs

- Pat half of the dough into prepared pan, set the rest aside.

- In another bowl, combine lemon juice, sugar, and cornstarch. Gently mix in the berries.

- Sprinkle berry mixture over the crust and try to spread it out as evenly as possible.

- Sprinkle the remaining crumble mixture over the berry layer.

- Bake for 45-55 minutes, or until top is slightly brown. Cool completely before cutting squares. (Because I was serving these to a large group, I then cut each square into 2 triangles so everyone could have a try!)

*Use any combination of blueberries, raspberries, blackberries, or strawberries that you wish, just keep the strawberries on the minimal side because they contain a lot of water and can make the crumble soggy if you use too many.

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Haunted-House Cake

Haunted House 

by 

Martha Stewart

You will need the tombstone, door, and man templates, the house template, and the tree templates. Photocopy at 100 percent and trace onto black construction paper. You will also need one 9-inch and one 11-inch round foam board, 11 round wooden dowels (1/4-inch diameter each), and toothpicks for this recipe. Plain torrone or nougat can be rolled in cocoa powder and used in place of chocolate torrone.

Ingredients

Unsalted butter, for pans

Unsweetened Dutch-process cocoa powder, for pans

3 batches Devil's Food Cake Batter

Chocolate Buttercream

1 package (10.58 ounces) soft chocolate torrone or nougat, cut into 2- to 2 1/2-inch blocks

1 thick block milk chocolate, for shaving

Haunted-House Chocolate Cookies

Candy Cats, optional

Directions

Preheat oven to 350. Butter three 11-by-2-inch round cake pans and three 9-by-2-inch round cake pans. Line bottoms with parchment, then butter parchment. Dust pans with cocoa powder, and tap out excess.

Pour 5 cups devil's food cake batter into each 11-inch pan and 3 cups batter into each 9-inch pan. Bake, rotating pans halfway, until testers inserted in centers come out clean, 40 to 45 minutes. Let cool in pans on wire racks. Invert cakes. Remove parchment. Trim tops of each cake to create a flat surface. Reserve trimmings for another use.

To assemble the cake: Secure one 11-inch cake layer to corresponding-size round foam board with a dab of chocolate buttercream. Spread 2 cups buttercream on top. Stack another 11-inch cake on top of frosting, and frost as before. Top with remaining 11-inch cake. Spread 1 cup frosting over top and sides of tier, scraping lightly to create a crumb coat, and refrigerate until frosting is firm, about 30 minutes. Spread 2 cups frosting over entire tier until smooth. Repeat with 9-inch cake layers, using 1 cup frosting between layers, 1/2 cup for crumb coat, and 1 cup for the final coat. Trim 5 dowels to height of 9-inch tier and 6 to height of 11-inch tier. Insert dowels in corresponding tiers in a circle 2 1/2 inches from the edge of cake.

Center 9-inch tier over 11-inch tier, pressing gently to secure. Fill a pastry bag fitted with a 1/2-inch round tip with remaining buttercream. Pipe pearls around bottoms of tiers.

Cut toothpicks in half. Insert into torrone blocks, and push blocks into cake to create steps, starting from top of 9-inch tier and curving to bottom of 11-inch tier. Using a vegetable peeler, shave milk chocolate, and sprinkle over tops of both tiers.

Carefully transfer house to top of cake. Press cookie doors into cake in front of house. Decorate cake with cookie tree, tombstones, and candy cats if desired. Press caretaker cutout onto top of cake, behind house door. Arrange a flashlight behind cake to shine through door and windows. Cake will keep, refrigerated, up to 3 days.

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Chocolate Covered Brownie Ice Cream Sandwich

Chocolate Covered Brownie Ice Cream Sandwiches

Ingredients:

For the Brownies:

1 stick (8 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

2 tablespoons cocoa, plus more for pan

2 eggs

1 teaspoon pure vanilla extract

3/4 cup flour

pinch of kosher salt

For the Ice Cream Sandwiches:

1 quart vanilla ice cream, slightly softened

2 pounds chocolate chips

1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla and chocolate chips.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

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Frozen Pink Cheesecake

This is our own very simple version of a cheesecake. No sugar, butter or flour added. And you don’t need an oven to make it (but you do need a freezer). We made the crust sweet and crunchy by using almonds, coconut oil and dates. And kept the filling quite fresh with mascarpone cheese, curd, honey and fresh strawberries and raspberries. I can easily go on and on about how good this cake tasted, but instead I just encourage you to try it for yourselves. Make it on a hot summer day and eat it outside before it melts away.

Frozen Pink Cheesecake

Crust:

300 g (2 cups) almonds

10-12 fresh dates, pitted

2 tbsp coconut oil

a pinch of salt

Filling:

2 cups fresh (or frozen) raspberries & strawberries

juice from 1/2 lemon

1/2 cup honey

1 cup mascarpone cheese

1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)

Topping: 

1 cup fresh summer fruit and a couple of edible flowers

Directions

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .

Top the cake with fresh fruit and a couple of flowers. Serve immediately.

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Mississippi Mud Snapping Turtle Brownies

Look I found this yummy recipe and thought I'd share!!

Let me know how it tastes!!

Mississippi Mud Snapping Turtle Brownies

makes 20-24

1- Duncan Hines Turtle Brownie Box Mix, prepared

1/4 cup Salted Caramel (in a pinch you can use ice cream topping)

1 small jar Marshmallow Cream

1 1/2 cups Marshmallows (I used GIANT ones, cut up)

1 cup Semisweet Chocolate Chips

1 tablespoon butter

Preheat oven to 350.

Prepare an 8×8 baking pan with parchment or foil and leaving an overhanging edge for easier brownie removal.  Spray the foil/parchment and the pan.

Prepare brownie mix according to directions, but pull out roughly 5 minutes early. 

 Pour caramel over brownies. 

 Add dollops of the marshmallow cream over the still hot brownies, carefully spreading it to cover them.  

Add the marshmallows.

  

Using your kitchen torch, toast the marshmallows and fluff.  

If you don’t have a torch, that’s okay, they just won’t get as toasted.  

Return the brownies to the oven for 5 minutes.

While the brownies are finishing, Melt the chocolate chips for 30 seconds in the microwave, then stir.  

Add the butter, return to the microwave for 30 additional seconds, stir again.  

Repeat for 15 second intervals until chocolate and butter are smooth and shiny.

Remove brownies from oven and allow to cool a bit before spreading chocolate over top. 

 Allow to cool completely in refrigerator for 3-4 hours minimum before cutting to allow marshmallow layer to set.  

Enjoy!

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