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.

{Cake Mix} Triple Chocolate Cookies

Ohhhhhhh people, these cookies are chocolate heaven!! And their simplicity only adds to their appeal!! Try to eat just 1, seriously, I dare you!! 

I've tried a few cake mix cookie recipe but I always come back to this one, because it's the best! Obviously!! {I even had a cake mix cookie recipe cook off one day! Because I have so much time on my hands! 👐 What with my newborn and 3 other small children. I've got time to waste people!!! Lol. But really my kids LOVE helping me cook so it's fun for everybody!! Until we're done and they're fighting over who gets to lick the bowl/ spatula/ beater. Then it's full on sibling war!}

Soooo back to these amazing cookies, try them! Love them! Then hide yourself in the pantry and save the bowl for yourself! 😜

Ingredients:

Duncan Hines Dark Chocolate Cake Mix (this is important! Don't get skimpy!)

1 tsp. Baking Powder

1/2 c. Butter

2 Eggs

White Chocolate Chips

Semi- Sweet or Milk Chocolate Chips

Directions:

1. In a bowl, whisk together the cake mix and baking powder.

2. Mix in softened butter and eggs.

3. Stir in the chocolate chips. I will let you be the judge of how much of each you want! 😉

4. Bake at 350 for 8-10 minutes. 

How easy is that!? For a flatter cookie, use melted butter, for a thicker cookie refrigerate the dough before baking! 

White Chocolate Raspberry {No Bake} Cheesecake

If you know me then you know I'm a fan for anything involving chocolate and raspberry together! Yum! So when I saw this recipe on Pinterest I knew I would one day have to make it, and that day was today!!! {que triumphant music!} 

Looking over the original recipe I quickly realized how many ingredients there were! And also how much time she put into each step. {ain't nobody got time for all that!} I put to good use my super talent {laziness} to cut a few corners. Okay, I'm not really lazy but extremely busy so I need things to get done fast!!! 

I want to add that if you don't own a springform you can half the recipe and pour the cheesecake directly into the premade Oreo crust! 👍

White Chocolate Raspberry {no bake} Cheesecake

Ingredients:

1 Pre made Oreo Pie Crust {or make your own}

Fresh Raspberries for Garnish {optional}

1/2 c. Raspberry Pie Filling {but I highly suggest you make your own with the super easy recipe below!}

1/2 c. Ghirardelli Dark Melting Wafers {sold in the baking isle}

1/4 c. White Chocolate Chips

2 pkgs, 8 oz. Cream Cheese

1 pkg. White Chocolate Jello Instant Pudding Mix

1 c. Sugar

1 container of Cool Whip

1 Tbs. Melted Butter

DIrections:

1. Melt the Ghirardelli chocolate wafers, spread evenly on parchment paper and place in the freezer.

2. Melt the white chocolate chips and set aside to cool.

3. In a mixer beat cream cheese until smooth.

4. Mix in melted white chocolate, pudding mix, and sugar. Beat until smooth.

5. Gently mix in Cool Whip. 

6. Take the chocolate out of the freezer and crumble it into chunks. Stir these into the cheesecake mixture.

7. Reuse the parchment paper and line your 9 inch springform pan. Then, crumble up the Oreo pie crust iced with 1 Tbs melted butter and evenly press into the bottom of the pan.

8. Layer as follows: cheesecake raspberry pie filling, cheesecake, and raspberry pie filling. {next time I make this, I will probably drizzle it over top and skip the middle.}

9. Top with fresh raspberries, drizzled melted chocolate/ white chocolate and possibly some Redi Whip!! 

10. Place in the fridge to set for at least 2 hours {self control people} before eating.

Easy Raspberry Sauce:

1. In a saucepan place raspberries, 2 Tbs water and 1/2 c. Sugar.

2. Boil the raspberries until they break down.

3. At this point you can choose to seive out most or all of the seeds. {I like to keep about 1 tsp. of seeds in the sauce.}

4. Return to heat and add 2 tsp. cornstarch. Simmer until thick. 

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.

Italian Bread Bowls

My sweet little family went through the plague last week that has been tormenting our neighborhood. It was an awful experience and the first time I've been sick this whole pregnancy {thanks stomach bug!} anyways after that nightmare my body was ready for some sustenance and nutrition! Soup it was and I've been meaning to try these bread bowls for quite awhile! {I make a personal goal to try 1 new recipe every week. Pinterest really helps with this and I love changing things up!} 

Needless to say this recipe is amazing and super easy as well. Easier than rolls even because this recipe only makes 8 bowls. That are the perfect size I might add!! And they were just heaven with our cream of broccoli soup! Here's the great recipe I found from allrecipes.com!

Ingredients:

2 pkts. Yeast {that's 5 Tbs.}

2 1/2 c. Warm Water

2 tsp. Salt

2 Tbs. Oil

7 c. Flour {I didn't use that much though}

1 Tbs. Cornmeal

1 Egg White

1 Tbs. Water

Directions:

1. Combine the warm water and yeast and let set for about 5-10 minutes until foamy.

2. Add salt, oil and 4 cups of flour to the yeast mixture. {I used my whisk attachment to thin out the lumps.}

3. Using the dough hook, beat in the remaining flour 1/2 cup at a time. You may not need all of the flour just keep adding until the dough pulls away from the sides of the bowl. 

4. Once the dough has pulled together, let the dough hook work its magic for about 5 minutes before putting the dough in a well oiled bowl, covered with a damp cloth to rise for about 45 minutes.

5. Cover a pan with parchment paper sprinkled with cornmeal and divide the dough into 8 equal and round loaves. Let the dough raise once again for 30 minutes.

6. Pregeat the oven to 400. Mix the egg white and water together then brush over each loaf.Bake for 15 minutes.

7. Take the loaves out and brush them again in the egg wash mixture and return to the oven for 10-15 more minutes until nice and golden.

8. Let cool, then cut off the tops and scoop out the delicious insides and fill with soup!

My Favorite Banana Muffins!

10 years ago my family went to Hawaii! Of course we had a great time but memories weren't the only thing we took home! We had stopped by a Ghirardelli store and picked up a sweet cook book, which included the following recipe, which I've only slightly tampered with. It's the best recipe I've ever tried/ had. It's flavorful and moist and oh so perfect! 

I prefer to bake them in muffin tins (not a cupcake pan, muffins are bigger!) The downside is the pan can only bake 6 at a time. ;) but that's okay because we are all working on our patience, right!?

Also I HIGHLY suggest mini chocolate chips! {Yes I was out and had to use the regular sized one in my photos but the minis are where it's at!} Just the perfect amount of chocolate in each bite and they don't sink!!

Ingredients:

4 Ripe Bananas

6 Tbs. Butter, softened

1 c. Sugar

2 Eggs

1/4 c. Milk

2 c. Flour

2 1/2 tsp. Baking Soda

1/2 tsp. Salt

Mini Chocolate Chips

Walnuts (optional)

Directions:

1. With a mixer mix/ mash the bananas.

2. Add in butter and sugar.

3. Mix in eggs and milk.

4. In a separate bowl whisk together flour, baking soda and salt. Then add to the banana mixture until combined.

5. Stir in mini chocolate chips, and walnuts if you choose. I find that less is more with banana bread. I love the bits of chocolate but not too much that it takes away from the banana flavor.

6. Place 1/4 c. batter into each lined muffin cup. Sprinkle about 1 tsp of sugar over each. This will crystallize on top and taste super delicious!

7. Bake at 350 for 20-25 minutes. {I find that 22 minutes is perfect!}

Andes Mint Cupcakes

Another post in honor of one of my very favorite spring holidays, St. Patricks Day!!  Let's just say in high school I even had a pink and green, Irish themed room! It was magical! 😃 I seriously have no idea why I love this holiday so much! I'm not even Irish! But green is my second favorite color, Ireland is one of my top 3 places to visit, I think rainbows are lovely, and who doesn't love gold!? In the words of my oldest son "I want to catch a leprechaun so I can take all his gold and buy all the toys in the world!" So would I little man!! Except my "toys" are kitchen gadgets, make up and clothes! 😉

So here is a link to my old blog, bc I'm 5 months Preggo, Ive been attacked by allergies and my kids noticed I was down today so they took full advantage of me and wore me out! I know Yall won't mind my laziness though! ;)

http://shimmersandglitters.blogspot.com/2013/03/andes-mint-cupcakes.html?m=1