I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Saturday, June 23, 2012


As a little girl my two favorite ice cream flavors were mint chocolate chip and chocolate chip.  On special occasions when we would go out for ice cream, I would hope that my parents would let me get a double scoop. Then, I would order one of each flavor topped on a sugar cone.  This dessert is reminiscent of my childhood ice cream fantasy.  Enjoy.

1 (15.25 oz.) bag of Cool Mint Oreo Cookies (or Keebler Grasshopper Mint Cookies)
½ cup butter melted (1 stick)
1 (1.5 quart) container of chocolate chip ice cream
1 bottle hot fudge sauce (average size bottle)
1 (1.5 quart) container mint chocolate chip ice cream
2 cups whipping cream, whipped with 1/2 cup sugar
½ cup mini chocolate chips, for garnish
½ cup chopped Andes mints, for garnish
Chocolate syrup for garnish, if desired

Put the oreos through a food processor to crush up ultra fine.  Pour the crumbs into a 13” X 9” baking pan.  Add the melted butter.  Stir until all the crumbs are moist, then press flat, covering the bottom of the entire pan.  Freeze for 10 - 30 minutes. 

Remove from the freezer and add the chocolate chip ice cream, again, covering the entire crust.  Freeze for 30 minutes – an hour.  Meanwhile, place the jar of hot fudge in the microwave for about 20 seconds and then stir.  Let the hot fudge get down to room temperature.  (it is warmed to make it easier to pour, but if it is too hot, it will melt the ice cream layer)

Remove from freezer and add the jar of hot fudge, completely covering the chocolate chip ice cream layer.  Return to freezer for about 30 minutes.

Remove from freezer and add the mint chocolate chip ice cream, covering the hot fudge.  Return to freezer until set.

Add the whipping cream and smooth it with a angled spatula or just a plain ol’e spatula.  Sprinkle mini chocolate chips and chopped Andes mints for garnish.  Return to the freezer and freeze over night.

A tip for removing the dessert from the pan.  Warm some water in the microwave and then get a sharp vegetable knife.  Dip the knife in the water and cut the dessert into squares, returning the knife to the warm water after each slice mark.


Oreo Crumbs

Oreo Crust

Chocolate Chip Ice Cream Layer

Hot Fudge Layer

Mint Chip Layer

Whipped Cream Layer

Garnished and ready to Freeze

Tuesday, June 19, 2012


Who remembers Jell-O frozen pudding pops?  I used to enjoy them as a child.  I can’t find them anymore, so I decided to make some myself.  Any flavor of instant pudding may be used.  I just decided to use Cookies and Cream and also Banana Cream this time.  Who knows, next time I may try Pistachio pudding or Cheesecake pudding for the pops.  These are ridiculously simple and quick to make…just know that they have to be frozen overnight.  If you want Oreo Cookies and Cream Pudding, but can’t find it…just use a package of vanilla pudding and add about 6 crushed Oreos.

1 package any flavor instant pudding (I made two batches -Cookies and Cream and also Banana Cream )
1 cup milk
1 cup heavy whipping cream
Popsicle molds (or plastic cups and wooden popsicle sticks or plastic spoons)

Mix pudding for 1 minute*.  Pour into popsicle molds.  Freeze overnight.  Enjoy
To remove from the molds, put under warm water for a couple of minutes, then gently pull pudding pop out of the mold.

For extra creamy and thick pudding pops, reduce the milk and heavy whipping cream to ¾ cup each.  These will be harder to get out of the molds, but they are worth the hassle because they are so rich and creamy.

*Note if you mix for the two minutes it calls for on the package, the pudding will set too quickly and it will be very hard to pour into the popsicle molds.  If this happens, use a small spoon and spoon the pudding into the molds being careful not to create any air bubbles.

Oreo Cookies and Cream

Bananas and Cream

Oreo Cookies and Cream Ingredients

Oreo Cookies and Cream ready to freeze

Bananas and Cream ingredients

Bananas and Cream ready to freeze

Sunday, June 17, 2012


Berries, Berries, Berries Smoothie Pops

½ cup fresh (or frozen) blueberries
½ cup fresh (or frozen) raspberries
½ cup fresh (or frozen) strawberries
½ cup blueberry pomegranate juice (or True Blue – blueberry/blackberry juice)
1 6 oz. container blueberry Greek yogurt
2 tablespoons plain Greek yogurt
1/8 cup sugar (if desired)

Mix all ingredients in a blender until well combined.  Freeze in popsicle molds overnight.  To remove from molds, put under warm water for a minute or two, then removed from mold.


All mixed up

Ready to Freeze

Ready to Serve

Pina Colada Smoothie Pops

1 cup frozen pineapple tidbits (or chunks)
¾ cup plain Greek yogurt
½ cup pineapple coconut juice
3 Tablespoons Silk Pure Coconut Vanilla Milk
½ Tablespoon Coconut Flakes
1/8 cup sugar (if desired)

Mix all ingredients in a blender until well combined.  Freeze in popsicle molds overnight.  To remove from molds, put under warm water for a minute or two, then removed from mold.

Ingredients without the plain Greek yogurt

All mixed up

Ready to Freeze

Ready to Serve

Sunday, June 10, 2012


Complete Pie - Ready to Serve


A toasty coconut crust is the fabulous foundation to this creamy, chocolate, “Almond Joy” pie.  The coconut crust is followed by toasted almonds covered by rich and silky milk chocolate. If you enjoy an “Almond Joy” candy bar, then you will be thrilled with this luscious, delicious pie.  

For the crust:
5 tablespoons unsalted butter, softened
14 ounces (about 6 cups) sweetened shredded coconut (or 7 ounces sweetened and 7 ounces unsweetened)

For the filling
1/3 cup almonds, coarsely chopped, toasted*
1 ½  cups heavy cream
12 ounces premium semi sweet chocolate, finely chopped  (I used Scharffenberger) http://shop.scharffenberger.com/

For the garnish:
1 cup whipping cream whipped
¼ cup sliced almonds, toasted

Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 9 ½ inch pie plate Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more (on the last minute of baking, add the chopped toasted almonds). Cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 4 hours or up to 1 day.   It may also be frozen and served as a frozen dessert.

Garnish with piped whipping cream and sprinkle sliced toasted almonds on top of the whipping cream.

Makes one 9½- inch pie.

*To toast almonds, place in a single layer on a baking sheet and bake at 350 degrees for 3 minutes.  Stir, then bake an additional 1-2 minutes until they reach the desired toastiness.

Coconut and Butter Ball

Finely Chopped Milk Chocolate

Toasted Almonds in Toasted Coconut Crust

Whipping Cream covering chocolate

Chocolate and Whipping Cream Mixed

Ready to set in the fridge
Set and Ready to Garnish

Garnished with Whipping Cream

\Garnished with Whipping Cream and Sliced, Toasted Almonds

Thursday, June 7, 2012


1 cup dark chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
1 tsp.  – 2 tsps orange extract
icing sugar, for dusting
melted white chocolate for dusting, optional
chocolate powder for dusting, optional
sprinkles for dusting, optional
Melt chocolate, butter and cream in a microwave. Stir until smooth.
Stir in extract. Cool for about 5 minutes.  Cover with plastic wrap and refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with chocolate powder, melted white chocolate or sprinkles to coat.
Store covered in the fridge for up to one week. Freeze for longer storage.
Makes: 24
You can also use melted white chocolate to coat these truffles.  And, if you like, you can use a little red and some yellow food coloring to make the white chocolate orange.
Chocolate powder or sprinkles can also be used to coat the truffles.

Melted and ready to Chill

Various Coatings