Monster Cookie Dough Frosting and Ice Cream

You should lock me up and throw away the key for sharing this tantalizing recipe!! {I call it cookie dough crack!} it's amazing stuff! You can use it as frosting on top of your favorite peanut butter cupcakes{here's my new favorite peanut butter cupcake recipe, just swap the frosting http://www.lifeloveandsugar.com/2014/08/13/triple-peanut-butter-cupcakes/,} you can sandwhich it between 2 peanut butter cookies, you can roll it into balls and dip in chocolate, you can refrigerate and roll it into balls and mix into your favorite homemade vanilla/ peanut butter ice cream or you can simply eat it right out of the bowl until your spouse questions your sanity! {these are just the ideas I've had for it so far!}

***look below for Chocolate Chip Monster Cookie Dough Ice Cream***

Here is the life altering recipe from wishes dishes.com! If you have little to no self control like I do, you should half this recipe! 😉

Ingredients:

8 oz Cream Cheese

1/2 c. Peanut Butter

1/2 c.  Butter, softened

3 Tbs. Flour

3 Tbs. Brown Sugar

1 tsp. Vanilla

1- 1 1/2 c.Oats**

1-2 c. Powdered Sugar **

1/2 bag of Mini M&Ms

1/2 bag Mini Chocolate Chips

** if you're making a frosting, use less of these ingredients in the suggested measurements given.

Directions:

1. Use the paddle attachment of your stand mixer and beat the cream cheese, peanut butter and butter for about 5 minutes, scraping down the bowl every little bit. 

2. Mix in the flour, brown sugar and vanilla.

3. Mix in the powdered sugar.

4. Stir in the mini M&Ms and mini chocolate chips.

Chocolate Chip Monster Cookie Dough Ice Cream

This is my absolute favorite ice cream recipe!! No cooking, no raw eggs, just simple ingredients that come together quickly! I found this little gem from Allrecipes.com! 😉

Ingredients:

1/2 batch of Monster Cookie Dough (above)

1/3 c. dark Chocolate Ghirardelli Chocolate Wafers (these are THE best but you could use semi sweet hoc plate chips)

2 c. Heavy Cream

1 can Sweetened Condensed Milk

1/2 c. Milk

1 Tbs. Vanilla

1 pinch of Salt

1. Mix together half a batch of Monster Cookie Dough. roll into 1/2 inch balls and place in the fridge.

2. Melt the Ghirardelli chocolate then spread into an even layer over parchment paper. Place in the freezer.

3. In a bowl, whisk together heavy cream, sweetened condensed milk, milk, vanilla, and salt. Pour into your ice cream maker per manufacturers instructions. 

4. While the ice cream is churning, take the chocolate form the freezer and crumble into half inch chunks.

5. When the ice cream is done, mix in cookie dough and chocolate chunks. freeze for at least 4 hours before serving.

The Perfect Peanut Butter Cookie

Look no further for that perfect peanut butter cookie! This is it people! After trying several recipes (including my own personal variations to the following recipe) I have found it!!!! 

Thanks to Dessert Now Dinner Later. {http://www.dessertnowdinnerlater.com/2015/05/thick-and-chewy-peanut-butter-cookies/}

You know it's a sure winner when you seriously question your self control! I mean, it's a good thing this recipe only makes 19 cookies!

This recipe on its own is GREAT but I've tried it a variety of ways. I've added mini m&ms which were good but not great. I was kinda bummed the chocolate took away from the peanut butter flavor. So *lightbulb* I decided to use a peanut butter candy and what better than Reese's pieces!! These took this cookie to a whole new level! And added some color which I love! I have also made them into sandwich cookies using Nutella in the middle!!!! WOW!

Try them for yourself! And if you think you have a better peanut butter cookie recipe, let me know because I love trying new cookie recipes! :D

The Perfect Peanut Butter Cookie

Ingredients:

1/2 c. Butter, unsalted

1/2 c. Sugar

1/2 c. Brown Sugar

1/2 c. Peanut Butter

1 Egg

1 tap. Vanilla

1 1/2 c. Flour

1 tsp. Baking Soda

1/2 tsp. Salt

Mini Reese's Pieces- optional

Mini Chocolate Chips- optional

Directions:

1. Cream the butter, sugar and brown sugar in a mixer for about 3 minutes. Scrape down the sides at the 1 and 2 minute mark. 

2. Add in egg and vanilla and mix.

3. In a seperate bowl mix together the flour, baking soda and salt.

4. Add the flour mixture to the butter mixture and mix until just combined.

5. Stir in the Reese's Pieces and Chocolate chips if you wish to add them.

6. Bake at 350 for 10-12 minutes. Let cool on the pan for 5 minutes before transferring.

St. Patrick's Day Theme Dinner

I LOVE making holidays fun for my kids, I also love cooking and baking so holiday theme dinners are kinda my thang!! 

My kids go wild for these dinners {even though they have to wait ALL day for it. Haha} and my husband appreciates the effort I put into them to make even the smallest holidays memorable for our family!

Here is my St. Patrick's Day Dinner for 2015! 

Green Goddess Salad- okay this one is pretty simple! {you need a few simple sides to balance out the more time consuming ones!} What I did was combine a Very Veggie Salad Kit with some additional Romaine lettuce, shredded Parmesan, cherry tomatoes and croutons. The most important part is using The Green Goddess salad dressing {sold at grocery stores}! It is divine! It reminds me a lot of ranch actually! ;)

Roast Beef- don't throw stones at me but I used a pre cooked one from Costco! Seriously the best roast I've ever had! I believe it's by Morton's. Yall should go try it because seriously it takes 10 minutes to re heat and what a time saver! 

If you prefer to make your own roast I would absolutely recommend the Pioneer Woman's roast! 

Shamrock Rolls- I used the bread recipe from my guest post on Lemon Baby Designs blog and just improvised them into shamrocks! It worked great!!

http://lemonbabydesigns.blogspot.com/2015/02/twisted-italian-bread-sticks.html?m=1

Rainbow Jello- this yummy side has become a family favorite and a st Patrick's day MUST!! I will set a link from my old blog for the recipe! 

http://shimmersandglitters.blogspot.com/2012/03/rainbow-jello.html?m=1

Cream Golden Nuggets- more commonly known as cream corn! Now I grew up on the canned stuff and thought that was pretty amazing but just wait until you've tried it homemade!! It's also a quick side made in under 10 mins!

 Here is how I put it together: place 2 cans of corn in a skillet, add heavy cream until it almost covers the corn {no more than 1 cup} add sugar to taste (3-4 Tbs), add salt and pepper to taste. Bring to a boil and add 1 1/2 tsp cornstarch. Remove from the heat once it's thickened. Easy!

Pinch Me Potatoes- better known as Twice Baked Potatoes! I stumbled on this recipe from allrecipes several years ago and it's my go to! BUT I've twisted it! I substitute the sour cream for 4 oz cream cheese, I cop out and use bacon bits, and I sub the green onions for parsley for color!

http://m.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes/?page=0

Lucky Brownie Mint Trifle- I made up this little diddy last year and it was such a success I brought it back this year! Also super easy! I made brownies the night before to help with time. I used individual trifle bowls I bought from wal mart for $2! {I love those things!}

For the mint cool whip all I did was mix a little mint extract and green food coloring into Half a container of cool whip. 

I layered brownie, crushed mint cookies {for a crunch. Optional.}, chocolate pudding and mint cool whip. Make sure to have 2 layers of each and top with a cookie, or Andes mint if you forego the cookies. 😄

  And that winds up this years St Patrixks Day Dinner!!🍀🍀🍀

Springy Rice Krispy Treats

Spring is in the air!!! If you know me, you know I LOVE the spring and summer! Me and warm sunshine are BFFs! In honor of spring, and our 60 degree weather, I whipped up these easy, springy delicious little treats.

In my kids words these are "super, SUPER good!" 

Now I know you will be tempted, but I must advise that these delicacies are not a breakfast replacement. {but some rules are made to be broken!}

This recipe is adapted from the self proclaimed "Krispie Treat Junkie," Shelly from cookiesandcups.com.

Ingredients:

5 Tbs. Butter

1-2 tsp. Salt

8 c. Mini Marshmallows {that's 56 large marshmallows!}

6 c. Rice Krispy Cereal

2 c. Colored Mini Marshmallows
Springy Sprinkles

Directions:

1. Spray or line a 9x13 pan. Measure out the cereal in a large bowl and set aside.

2. Over medium heat melt the butter. Stir in salt.

3. Stir in marshmallows and continually stir until they are completed melted.

4. Pour the melted marshmallows over the cereal and stir until fully coated. Mix in the colored marshmallows.

5. Lightly press the rice Krispy treats into the 9x13 pan. Top with colorful springtime sprinkles!!

6. Let cool.