Category Archives: dessert

Chocolate Rolo Ice Cream

A couple weeks ago I made a Key Lime Pie Ice Cream and immediately got hooked on homemade ice cream. Although that one was delicious, this chocolate ice cream puts it to serious shame. This stuff is beyond good, and I definitely don’t see myself buying ice cream from the grocery store anytime soon!

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This ice cream is unbelievably smooth and creamy and the flavor is perfection! I had some Rolos that I chopped up and mixed in, as well. I made sure to chop them very small, because the caramel gets very hard when frozen, which I think is a nice contrast to the creamy ice cream.

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After making this I finally gave in and bought my own ice cream maker! I’ll be making this again and again, and can’t wait to experiment with more mix-ins!

Chocolate Rolo Ice Cream
Author: Life, Love, and Cupcakes
makes approx 1 quart
Ingredients
  • 2 cups heavy cream
  • 3 tb unsweetened cocoa
  • 5 oz bittersweet or semisweet chocolate
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 1/2 ts vanilla extract
  • 1 1/2 – 2 cups Rolo minis
Instructions
  1. Combine 1 cup of the cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend. Bring mixture to a boil, then reduce heat to a simmer for 30 seconds, whisking constantly. Remove from heat and stir in the chocolate, finely chopped. Once smooth, stir in the remaining 1 cup of cream. Pour the mixture into a large bowl and set aside.
  2. Warm the milk, sugar, and salt in the same saucepan. In a medium bowl, whisk the egg yolks. Slowly pour a bit of the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir over an ice bath until cool.
  4. Chill the mixture thoroughly in the refrigerator, 8 hours or overnight. Then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Add the Rolos into the machine in the last five minutes.
Notes
from The Perfect Scoop by David Lebovitz

 

Browned Butter Chocolate Chip Pecan Cookies

I think I’ve found my favorite cookie recipe! I made these while my mom was visiting and we absolutely loved them. I think the only downside to this cookie recipe is that it doesn’t make quite as many as the recipe I usually use. I definitely will double the recipe next time so I have more to share!

I decided to make these with browned butter and highly recommend doing so! It really added an amazing depth of flavor to them, and now I want to go back and make all of my favorite cookie recipes with browned butter!

You could make these without pecans and have a wonderful chocolate chip cookie, but I personally love the addition of pecans. I’ll admit that I totally forgot about my first batch of pecans, and they got fried. I played it safe by lightly toasting the second batch, and they turned out perfectly!

Browned Butter Chocolate Chip Pecan Cookies
Author: Life, Love, and Cupcakes
Ingredients
  • 10 tbs butter, melted and browned
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup pecans, lightly toasted
Instructions
  1. Preheat oven to 325. Line two cookie sheets with parchment paper or a silpat.
  2. In a small bowl, mix together the flour, kosher salt, and baking soda, and set aside.
  3. Brown the butter in a medium saucepan. Remove from heat and whisk in the sugars. Pour into a large mixing bowl and allow to come to room temperature before whisking in the vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until incorporated. Add in the chocolate chips and pecans.
  5. Drop cookie dough onto the baking sheets, leaving a couple inches between. Bake for 13-15 minutes, or until the edges are light golden brown. Cool on a wire rack and store in a cookie tin.
Notes
adapted from The Messy Baker

 

They’re also FABULOUS with a scoop of ice cream…2013-07-15 20.07.58-2

 

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Key Lime Pie Ice Cream

Today happens to be what is, in my opinion, the very best of all the “National Food Days”…it’s National Ice Cream Day! To say that Paul and I love ice cream would probably be an understatement. We always have at least one kind in the freezer, and it’s usually our first choice over any other desserts.

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When I heard it was National Ice Cream Day, I decided it was time to try my hand at making it myself. I have never been able to commit to buying an ice cream maker, so one of my coworkers was nice enough to lend me hers…now I’m thinking it might be time to invest in one for myself, because there are SO many other recipes i want to try out!

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I have a huge bag of limes that I need to use, so Key Lime Pie ice cream seemed more than fitting. My favorite part of this is the crushed graham crackers mixed into the ice cream. The graham crackers in store bought ice cream just don’t have the same crunch, which contrasts the creamy ice cream very nicely.

Key Lime Pie Ice Cream
Author: Life, Love, and Cupcakes
Ingredients
  • ½ cup sugar
  • 2 tb cornstarch
  • ⅛ ts salt
  • 2 cups milk
  • 1 cup half-and-half
  • 2 egg yolks
  • 1 ts lime zest
  • ⅓ cup fresh lime juice
  • ½ cup crushed graham crackers
Instructions
  1. Whisk together sugar, cornstarch, and salt in a saucepan. Whisk in the milk and half-and-half, and cook over medium heat until the mixture thickens. Meanwhile, whisk the egg yolks until they have thickened slightly. Take a cup of the milk mixture, and slowly add it into the yolk. Add the yolk mixture into the rest of the cream, whisking constantly.
  2. Cool the mixture, then chill for overnight, or up to 24 hours.*
  3. After chilling, pour the mixture through a mesh strainer, and then into your ice cream maker. Freeze according to your machines instruction. Halfway through freezing, stir in the lime zest and juice.
  4. Wait until there are about 5 minutes left to stir in the crushed graham crackers.
  5. Spread ice cream into an airtight, freezer safe container, and freeze until the ice cream set.
  6. Top with more crushed graham crackers to serve, and enjoy!
Notes
adapted from Southern Living

 

Instagram Recap {Week 6}

Instagram Logo

coralCoral, Pearls, & Stripes

whoopiePiping the Strawberry Whoopie Pies

tbtOld picture with my wonderful Valentine 🙂

tervis Stopped by the Tervis store to pick up a gift for Paul..I want them all!

seahorseMy favorite seahorse necklace 🙂

crinklePaul’s mom made these Strawberry Crinkle cookies and I couldn’t stop eating them! They’re so good and soooo easy!

ftmyersBeing a tourist on Fort Myers Beach

vdayHit the clearance jackpot at Target! Although the heart shaped treat pan would have been nice to have when I was making whoopie pies…grrr! At least I know I’ll totally use this stuff year round!

wineHow could I pass up a wine names “Fancy Pants”?!?!?!

smores    Chilly night in Florida = time for S’mores!!

Heart-shaped Strawberry Whoopie Pies

When it comes to desserts I’m definitely a chocolate person: chocolate cake, chocolate chip cookies, chocolate moose tracks ice cream..all that good stuff! I thought my boyfriend was on the page, until he requested a strawberry cake for his birthday in December…I tried to convince him that he would prefer chocolate with peanut butter frosting or any other delicious combination, but he only pointed out that I had said I would make whatever he wanted and he wanted strawberry! So he got his strawberry cake…and I have to admit that I totally loved it as well, so much so that when I saw a recipe for Strawberry Whoopie Pies, I knew I needed to make them heart-shaped for Valentine’s Day..without him even requesting!

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Stawberry Whoopie Pies with Lemon-Strawberry Buttercream
adapted from Oprah.com, Servings: about 2 dozen pies

Ingredients:
For Cookies:
  • 1 cup (about 5 ounces) stemmed and halved strawberries
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 cups light brown sugar
  • 2/3 cup canola oil
  • 1/2 cup plain yogurt (I used Greek, strawberry would also be good)
  • 2 large eggs
  • For Frosting:

  • 1 cup strawberries
  • 1 cup butter
  • 1 tsp. vanilla
  • 2 tb. lemon juice
  • 4 1/2 cups powdered sugar
  • Directions:
    To make cookies: Put strawberries in a food processor and pulse in short bursts until they are in small pieces, but not pureed, then set aside. Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
    Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.
    Preheat oven to 350°. Pipe batter onto a parchment-lined baking sheet, or for round pies, drop a heaping tablespoon of batter onto parchment paper.Bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

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    To make buttercream filling: Puree strawberries in food processor, then add butter, vanilla, and lemon juice and puree completely. Transfer mixture to a large mixing bowl and add powdered sugar one cup at a time, until it reaches the desired consistency*. Pipe onto cookies, stick them together, and enjoy!
    *I live in a very warm climate and we keep the house warm, so I find that I usually need quite a bit extra powdered sugar to avoid buttercream with a melty consistency..you may need more or less that the amount specified.

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    I’m still a little surprised at just how much I love these, but this recipe is definitely a keeper!! I’m sure I’ll be making these again come summertime!

    Are you a fruity dessert fan or do you prefer chocolate?

    WILW aka My Target Obsession…

    I had high hopes for today, since it’s my day off and I really just wanted to relax and enjoy it. But then this morning I got a rather disappointing email that put me in a bad mood…can you guess what that means?? Shopping! Thankfully Target pulled through for me today and put me in a better mood (doesn’t it always??)  🙂

    boots After loving it last year, Paul and I bought the Country Music Megaticket for West Palm Beach again for the summer. It’s basically a package of tickets to 8 awesome concerts from March to October..so of course I was quite excited to find these boots on sale for just 25 bucks! Even if I only wear them to concerts, I’ll definitely be getting my money’s worth!!

    2013-02-06 21.40.18 Sugar Cookie Sleigh Ride Tea..I could never find this in December, but spotted it on a random shelf with a clearance sticker on it! It soooo good with a little bit of almond milk!!

    2013-02-06 18.42.56Oh Martha, how I love thee <333

    Super Bowl Sunday Prep: Dessert

    Whether you’re rooting for the winners or the losers, no Super Bowl Sunday is complete without sweets!

    krispiesChocolate Peanut Butter Rice Krispies

    peanut butterFrosted Peanut Butter Football Cookies

    cake pops Football Cake Pops

    CaptureTouchdown Cupcakes 

    Or if you’re less concerned with the football aspect, and just want over the top crowd pleasers:

     

    maple baconMaple Bacon Cupcakes

    17a126ae0834a4fc006de9e80208705bCarmelitas

    fcd779e888ff32dab75096d63e12829bMargarita Cupcakes

    I think I’m going to be making the Maple Bacon Cupcakes for Sunday, but those Carmelitas look soooo delicious too! Maybe we’ll need both…? 😉

     

    Are you making anything for Super Bowl Sunday?

    Texas Sheet Cake for My Mom’s Birthday!

    Today is my mom’s birthday, which of course means CAKE! My mom is all about chocolate on chocolate on chocolate so when I asked her what she wanted, I had no doubt that the answer would, of course, be chocolate! She wanted a sheet cake so she could take it to a dinner she was going to with friends, so I decided that I just had to try Pioneer Woman’s Texas Sheet Cake! We have these adorable little mini cake pans, so I poured some extra batter into them to make a mini cake for us to have our own mini celebration…let me just say, this cake is DELICIOUS! I also whipped up some cupcakes for her to bring in to her students. I felt like quite the chocolate baking fiend..

    I also decided to whip up some overnight oats while I was on a baking spree. I used mango Greek yogurt which added the perfect touch of sweetness without being too much. This made enough for two days, so I look forward to having more in the morning!

    Choc-Oat Peanut Butter Energy Bites

    I had a day off today, which meant a glorious few more hours of sleep, followed by a nice and empty gym this morning! After the gym I decided I really needed to do something with the spotty bananas on my counter. The first one went into a yummy smoothie. I rarely have time for these anymore, so I made my favorite mixture of banana, pb2, spinach, and cocoa…it was gone pretty quickly!

    I decided that I would use the other banana to make some energy bites, since I ate the last one from the freezer yesterday. I don’t usually make them with banana, but thought it would be a great addition. I decided to bake these to soften the oats a bit, but its really not necessary…and I suppose it’s probably counterproductive since I prefer to eat them frozen anyways!

    Choc-Oat Peanut Butter Bites
    • 1 1/2 cups rolled oats
    • 2 tbsp PB2 prepared or any nut butter
    • 1 tbsp TJ’s Maple Agave
    • 1/4 cup dark chocolate chips
    • 2 tbsp flax seed
    • 1 banana
    • 1/2 cup walnuts

    Direction:
    Mix all ingredients, roll into balls, and bake at 350 for 10 minutes. They don’t have to be baked, but I don’t think they’ll hold together quite as well if you don’t.

    These are quite addictive and make a great little snack if you have a craving for some chocolate or just need a pick me up when you’re in a hurry or don’t want to eat too much before a workout. If you make 20, then one of them is only about 59 calories, so snack on!

    For dinner I decided to roast some sweet potato and broccoli, which I then topped with an egg and my favorite hot sauce, Cholula. This was pretty darn delicious and easy to throw together so I’m sure I’ll be replicating this again in the future!

    Do you have a favorite recipe for energy bites? Next time I’m thinking almond butter to mix it up a little..