Wednesday, April 30, 2014

Mint Chocolate Chip Brownie Fudge Ice Cream Cake

Who wouldn't love this fudgy, ice cream cake filled with mint Oreo's, cool whip, mint chocolate chip ice cream, chocolate fudge, and brownies. This cake I make for my son who is a mint chocolate chip lover for his birthday every year. This cake is so simple and easy to make that you can enjoy and day of the year, on a hot summer night if you are having guests over, this will be a hit that everyone will love.

1 box brownie mix, plus ingredients required on box
1/2-1 gallon mint chocolate chip ice cream 
8 oz Cool Whip, thawed )
1 20 oz bottle chocolate sundae syrup 
1 package mint oreos, chopped, divided into 2 
Reserve a little handful for topping cake
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. 

1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool, then remove from pans.

Ice Cream:
1. 1/2 gallon mint chocolate chip ice cream, take out 20 minutes prior to soften for easier spreading. 

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan, if needed trim the cake to fit the pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread the first group of Oreos on top on brownie. Cover Oreos with about 1/2 cup chocolate sauce.
4. Top with half of the mint ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Cover second brownie with the second group of Oreos and another 1/2 cup of chocolate sauce.
7. Top with remaining mint ice cream and cool whip. 
8. Allow ice cream cake to freeze completely, preferably overnight. 
9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with remaining handful of chopped Oreos and chocolate sauce, allowing it to drizzle down the sides.

recipe adapted from:

No Bake Key Lime Cheesecakes In A Jar

This has a sweet graham cracker crust on the bottom, and a smooth and creamy key lime filling with cool whip added then top with some extra cool whip, slice of key limes, maybe a sprinkle of graham cracker and these will be the hit of any party..What a fun way to serve these delicious desserts. They are so cute for any party, just find yourself a little mason jar at your local craft store, tie a ribbon and that's  all, everyone will love it..A no bake dessert is perfect just a few items to prep and your done.

3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

12 oz cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla
3 Tablespoons key lime juice ( Joe And Nellies Famous Key Lime Juice)
zest of 2 key limes
4 oz Cool Whip, plus a little more for topping
1-2 drops green food color
key lime slices and graham cracker crumbs, for garnish

6 (4 oz mason jars and ribbon)
1. Combine graham cracker crumbs, sugar and melted butter.
2. Divide the graham cracker crumb mixture evenly among the six jars. Lightly press down to make the crust.
3. Mix cream cheese, sugar, vanilla, key lime juice and key lime zest together in a large bowl until smooth and well combined.
4. Gently stir in Cool Whip and green food color.
5. Pipe, or spoon, cheesecake mixture into the six jars.
6. Top with additional Cool Whip.
7. Garnish with key lime slices and graham cracker crumbs, if desired.
8. Refrigerate for about 5 hours or until firm.

recipe from:

Fruit Cheesecake Sugar Cookie Cups

What an easy recipe that everyone will love a sweet and soft sugar cookie cup filled with cheesecake filling and then topped with your favorite fruits. What a great spring and summer dessert..Enjoy!!

Cookie Cups
3/4 cups butter
1 cup sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch

Cheesecake Filling and Topping:
12 oz cream cheese, room temperature
1 3/4 cup powdered sugar
1 1/2 tsp vanilla extract
assortment of chopped fresh fruit
1. Spray cupcake pan with non stick cooking spray. Then preheat oven to 350 degrees.
2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. Add the flour, baking soda, and cornstarch in a small bowl and whisk, then add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.
5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake at for 10-12 minutes.
7. Remove from oven and allow to cool for a about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.

10. Top with fresh assorted fruit and store in the refrigerator. 

recipe slightly adapted from:

Brussel Sprouts And Kale Salad With Bacon And Lemon And Dijon Dressing

I love salads, and my new love is kale, It has so many health benefits, so I try to use it when ever I can. This is a salad with a refreshing dressing and delicious crunch from the kale, Brussel sprouts and the bacon. This you can eat for lunch or dinner and everyone will enjoy!!!

Ingredients For Dressing:
2 Tablespoon fresh lemon juice, not bottled 
1 Tablespoon Dijon mustard
1 teaspoon shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 cup extra virgin olive oil
Ingredients For Salad:
2-3 c thinly sliced kale, washed
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices bacon or turkey baked and chopped finely 
1/4 c roasted almonds, chopped ( if desired, yo can also use roasted walnuts)
1/2 cup Pecorino cheese, finely grated
Combine all dressing ingredients in a small bowl and whisk. Whisk  in olive oil, until combined. Place in mason jar in refrigerator until ready to serve.
Mix sliced kale and shaved brussels sprouts in a large bowl. Toss in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed and Enjoy!!

Recipe slightly adapted from:

General Tso's Chicken

One of my entire families favorite Chinese takeout is General Tso's Chicken. We ordered it once a week. Well no more after this recipe. It is perfection. It is  fried to perfection with a  golden crispy coating that soaks  up all that amazing sauce.  This chicken is simply fantastic due to all of these amazing ingredients. You will love the flavors in this sauce with the hoisin sauce, ginger, garlic, the kick from the red pepper flakes and the delicate and delicious coating. No more takeout for this dish after you try it. Rice on the side and you have a perfect meal..

  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 Tbsp low-sodium soy sauce
  • 3 Tbsp packed light-brown sugar
  • 2 Tbsp cornstarch
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 Tbsp vegetable oil
  • 2 green onions, sliced, greens and whites divided
  • 4 cloves garlic, minced
  • 2 Tbsp finely grated fresh ginger
  • 1/2 tsp red pepper flakes, or to taste
  • Coating:
  • 3 egg whites
  • 1 1/2 cups cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • Salt and white or black pepper, as desired
  • 4 cups vegetable oil, for frying

  • Directions:

  • 1. In a mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 Tbsp cornstarch and the chicken broth. Place chicken in a large Ziploc bag and pour 6 Tbsp of the hoisin mixture over chicken, seal bag and allow to marinate in refrigerator 30 minutes.
  • 2. Meanwhile, in a large skillet, heat 1 Tbsp vegetable oil over medium heat. Once hot, add chopped whites of green onions, garlic, ginger and red pepper flakes and saute 1 minute. Add 2 cups of hoisin sauce mixture (reserve remaining little bit) to skillet, season with salt and white pepper to taste (you may not even need salt) and cook, stirring constantly until mixture has thickened. Remove from heat, cover with lid.
  • 3. In a shallow dish, vigorously whisk egg whites until foamy, set aside. In a separate shallow dish, whisk together cornstarch, flour and baking soda, then add remaining hoisin sauce mixture and stir until mixture resembles coarse meal.
  • 4. Heat 4 cups oil in a dutch oven over medium heat to 350 degrees. Meanwhile, remove chicken from refrigerator and remove chicken from marinade, shaking of excess marinade, and transfer to a large plate lined with several paper towels. Cover with more paper towels and pat dry. Place half of the chicken into the egg whites and toss to coat, then lift and allow excess to run off and immediately transfer to cornstarch mixture. Toss in cornstarch mixture (separating pieces as they stick together or working with just a few at a time) to evenly coat then transfer to a plate and repeat coating process with remaining chicken. Fry coated chicken in batches in hot oil (I did three batches for all of the chicken, just so it's not overcrowded and dropping the oil temperature), until chicken is golden brown and has cooked through, about 3 - 4 minutes, turning chicken once during frying. Transfer to a paper towel lined plate to drain and repeat frying process with remaining chicken.
  • 5. Warm sauce over medium-low heat until heated through. Place chicken in a large bowl and toss with warm sauce to evenly coat. Serve warm topped with sliced green onions and optional sesame seeds if desired.

recipe from:

Monkey Bread Muffins

These unbelievable muffins are made in a muffin tin instead of a bundt pan, but so much better. Not made with the biscuits from the store, these are from scratch, and so easy to make. This is another recipe that will be gone before you know it. When you  pull apart one of these delicate, tender, fluffy, buttery, sweet sugar and cinnamon coated pieces and gently bite into it yo can not stop eating these. this recipe is a must in your recipe box..Enjoy!!!!


  • 2 cups + 2 Tbsp all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/3 cup milk
  • 1/3 cup unsalted butter. melted
  • 1/2 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 3/4 cup firmly packed light-brown sugar
  • 2 tsp ground cinnamon
  • Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp milk

  • Directions:

  • 1. Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together, do not over mix. 
  • 2. Pour 1/2 cup granulated sugar into a medium container that has a lid to cover. Scoop dough out 1 even teaspoon at a time and drop into container in an even layer, working in batches (I fit 18 dough balls in at a time). Then cover container with a lid and shake to coat. Drop 6 sugar coated dough balls into each muffin cup. Repeat this process until all muffin cups are filled.
  • 3. Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combine. Pour about 1 tablespoon of brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet and Bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins. 
  • 4. In a mixing bowl whisk together powdered sugar and 1 Tbsp milk until well blended. Using a ziploc bag, snip a small tip off the end of the bag and drizzle glaze over each muffin.

recipe from: