Posts Tagged ‘ice cream’

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 coupleengagement 10 inside of ice cream brownie 2 inside of ice cream brownie

Ice Cream Brownie

Adapted from the Original Baker

Serves 12, generously


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


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

Have you celebrated anyone’s engagement recently?

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Weekend Dessert

I call this a weekend dessert because it won’t last you more than 2 days.  Whether you live alone or with a significant other, or especially if you have kids, this dessert will be eaten in less than 2 days.  I speak the truth because I baked mine last night and now there is none left.

plated 1

One week after a trip to Costco, we still had a ton of apples and pears left uneaten.  The apples wouldn’t go bad, but I knew the pears would be browned and bruised in a few days.  Obviously the only solution is baking:-)  Since I have seen so many apple crisps in the blogworld lately, I decided to jump on the bandwagon and make one of my own.

Yesterday was an amazing day.  I had no real agenda and was able to take advantage of the cloudless sky and perfect temperatures with a walk along the west side of Manhattan.  It was my first weekend in MONTHS without an event or travelling.  It was amazing!  And really, there aren’t many things better than a perfect fall day that ends with a warm Apple and Pear Crisp topped with vanilla ice cream.

I used 3 bartlett pears and 3 honeycrisp apples (great deal on those at Costco, fyi) to make a crisp that should serve 6.  We got 4 servings…

apples and pears

You want to thinly slice your fruit so that it will cook to a nice tender texture

You can peel the skin if you want, but I actually prefer it on and it saves a ton of time

cutting fruit

Get out your largest mixing bowl and pour in all of your apples and pearscut up fruit

Top with flour (I used whole wheat)

pouring flour

And sugar

pouring sugar

Of course some cinnamon and a dash of salt

fruit with flour etc

Mix well enough to coat all of the pieces of fruit

fruit mixed

Lay out the filling in a 9×9 pan or baking dish

fruit in pan

Now make your topping with butter, brown sugar, flour and cinnamon

ingredients for topping

Unless you have fancy pastry tools, use a knife to cut the butter into your dry ingredients

mixing topping

Cut until the mixture is full of small lumps and pour it over the apples

fruit with topping

Cook for about an hour when your apples will be tender and the topping is browned


Serve warm with ice cream, obviously

plated 2

Sidenote, any dessert served warm with ice cream is a winner in my book

plated 3

Apple and Pear Crisp

Serves 6



3 large apples*

3 ripe medium pears**

1/4 cup all-purpose flour (I used whole wheat)

1/4 cup granulated sugar

1 teaspoon cinnamon

Dash of salt


1/2 cup all-purpose flour (I used whole wheat)

1/2 cup lightly packed brown sugar (light or dark)

1/2 teaspoon cinnamon

4 ounces (1/2 stick) unsalted butter, chilled


Pre-heat oven to 350 degrees

Thinly slice your fruit, peeling optional

Pour all of your apples and pears into your largest mixing bowl

Stir in the flour, sugar, cinnamon and salt until all fruit is coated

Lay out the filling in a 9×9 pan or baking dish

Now make your topping

Cut your butter into the mixture of brown sugar, flour and cinnamon

Keep cutting until the mixture is full of small lumps and pour it over the apples

Bake for about an hour or until your fruit is tender and the topping is browned

Allow to cool for a few minutes and then serve topped with ice cream and or whipped cream


*honeycrisp worked really well, a mixture of braeburn and granny smith would be good for a sweet and tart combination

**I used bartlett but bosc would also work

Next time I am buying pumpkin ice cream to have with this!

What is your favorite warm dessert?

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For my first official recipe post, I considered baking something epic, a culinary masterpiece that would impress all of my readers.  However, I’d rather show you more of my every-day baking style.  My fit-into-busy-work-week and keep-fitting-into-my-clothes style of baking.  Don’t worry, though, the more complex recipes will come and this is just as delicious.

I present to you, Personalized Mini Ice Cream Pies.

There are a few reasons I came up with this dessert:

1)  It incorporates 3 of my favorite dessert elements: ice cream, chocolate and peanut butter (in fact, I happen to believe that peanut butter deserves to be its own food group)
2) Simplicity.  Sometimes on a weeknight, I just don’t have the energy for an elaborate dessert. This is simple yet delicious. Limited baking skills required.
3)  Portion. Control. I could take down anyone I know in an ice cream eating contest and win. Enough said.

For this recipe you will need:
1 regular-sized muffin pan sprayed with non-stick cooking spray

1 ½ cups of crushed oreos (~20 oreos)

3 Tablespoons melted butter

1 8-ounce tub of cool whip plus extra for final topping

4 cups of ice cream, flavor of choice (I used ½ vanilla and ½ chocolate)

2 cups of chopped candy (I used peanut butter cups and pretzel M&Ms)

[Sidenote: pretzel M&Ms are a genius new candy.  They have the perfect balance of salty and sweet like their cousin the peanut M&M, without the peanut flavor the Executive Taster detests (I know, we almost couldn’t get married because of this)]


Pre-heat oven to 350 degrees.

Remove ice cream from freezer to soften slightly.

For the crust, mix together the crushed oreos and melted butter.  Fill each muffin tin with approximately a heaping tablespoon of cookie mixture and press down with the back of a spoon.  You will form a flat base that curves up slightly around the edges.

If you have extra cookie mixture, take whatever small baking dish you have available and bake additional crust in there.

I used this tool for scooping the crumbs:

You don’t really need to use a cookie dough scoop for this, but I take advantage of every excuse I have to use mine.  The Original Baker bought it for me and she knows her baking tools.

Now your crusts are almost ready.  Place the muffin pan in the oven for 10-12 minutes.  You just need to cook the crusts long enough for them to harden, otherwise your ice cream pies will be a melting mess.

Meanwhile, pretend like you work at Cold Stone and mix your ice cream and candy together.

You don’t need to do this on the counter (although I bet it would be fun if you had a cold marble countertop).  I did a couple of different combinations:  Vanilla ice cream with pretzel M&Ms for the Executive Taster; chocolate ice cream with both candies for me.  You can do as many variations as you have muffin tins, I just like to minimize my number of dirty bowls (leftover habit from 2 years living sans dishwasher).

Once your ice cream is done, you can put it back in the freezer until ready for use.  Warning:  It will be very tempting to eat the ice cream as is, do your best to hold off for the finished product. It will be worth it!

By now your crusts should be almost done.  Once out of the oven, allow to cool and then scoop a heaping tablespoon of cool whip into each crust.  Flatten it out a bit to be its own layer.  Place your intermediate product in the freezer for 1 hour.

When cool whip layer is frozen, scoop about ¼ cup of ice cream mixture onto each base.  Press down with the back of your scoop to flatten out.  Refreeze until solid.

Serve topped a dollop of cool whip.


Recipe serves 12, plus a little extra.

This recipe is great because you can personalize it to your liking.  Are you a chocolate lover?  Use chocolate ice cream mixed with dark chocolate chunks.  Craving coffee?  Try coffee ice cream and chocolate covered espresso beans.  The possibilities are endless.

I used reduced fat items because I like the way they taste and when mixed with some of the more indulgent ingredients (such as butter and chocolate candies), the finished product will still taste decadent.  However, these ingredients can easily be substituted for their regular counterparts.

If you don’t have a muffin pan, don’t fear!  You can either buy a disposable aluminum version at the supermarket or put your creation into a pie dish or 8×8 pan instead- good luck with the portion control, though…

The Sister Came to Help! And eat a piece I made her without ice cream…

Of course I had to dig in….

I only had 3 tonight, oops;-)

Question: Is this a dessert you would make?  Does it seem easy enough for those of you who don’t consider yourselves bakers?

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