dessert
Homemade Ice Cream Sandos
For the party:
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1 egg
- 1 tap vanilla extract
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- Smiles. You need smiles.
- 1 pint of your favorite ice cream, or more if you dare
Cookware:
- 10″x15″ baking sheet (rimmed helps)
- Parchment paper
- Medium mixing bowl
What to do:
Preheat the oven to 350 degrees F.
Now melt the butter and mix all of the ingredients with the exception of the ice cream, in the mixing bowl. Mix it hard. Mix it good. Make that ish creamy awesome.
Once creamy chocolate mixture status has been reached, take your baking sheet and cover it with a layer of parchment paper.
Pour the chocolatey goodness onto the parchment paper and spread it evenly with a spatula making sure to leave a 1-2″ buffer from the sides. Feel free to use your tongue if you are going to be making the batch for yourself.
Throw the sheet in the oven for 5-10 minutes (time will vary depending on oven size – if this is your first time doing this, it doesn’t hurt to check the brownies occasionally – nobody likes a burnt brownie ).
Once the brownie is cooked, pull out of the oven and place another piece of parchment paper on top of the brownie. The idea here is to flatten the brownie to make it harder and more solid for the sando shell. Find a nice flat surface (i.e kitchen table) and place the brownie on it (between the parchment paper still). Take the cookie sheet and place it on top and press down to flatten the brownie.
Place brownie in freezer to cool a bit more – we don’t want the ice cream to melt on contact so a cold brownie will be better.
After a couple minutes, take the brownie out of the freezer, cut in half and spread the entire pint on one half. Take the other half and place on top of the ice cream and press down to help even out the ice cream. If the ice cream is melting at all, place the cake back in the freezer to cool it back down.
Take a knife and put it under hot water (a warm knife will cut the cake better) and cut up into bite size pieces
Serve and enjoy your food coma!
A Delicious Buttery Balls Party For Your Mouth
For the party:
- 8oz unsalted butter
- 10oz bag of marshmallows (mini melt easier)
- 6 cups Reece’s Pieces Puffs
- 1/3 cup milk chocolate morsels
- 1/4 tsp sea salt
- Smiles. You need smiles.
Cookware:
- Large sauce pan
- Cake pan – you decide the dimensions – smaller = thicker
What to do:
First, you need to brown that butter. Start by turning your favorite burner on the stove to a medium heat and melting the butter in the sauce pan.
Once the butter is melted, it’ll begin to foam and sizzle at you, like it’s cheering because you are awesome. Make sure to stir and don’t become too arrogant with how awesome the butter thinks you are as you need to pay attention. The butter will start to brown in color and smell “nutty.” You’ll notice little brown flakes floating up from the bottom of the pan because they wanna play. Say no and scrape the flakes from the bottom of the pan. Lower the heat to warm or off and mix in the marshmallows.
Stir until you have a nice creamy fluff.
Now it’s time for the real party to start. Mix in the puffs, chocolate chips, and salt until everything is coated with everything else.
Take the cake pan, lubricate it with butter, and dump the puff party into it. Spread evenly with a spatula. (I used a greased parchment paper to push the puff party into the corners of the pan).
Let cool for 30 minutes to an hour and then serve yourself a delicious food coma.
S’moreo Galoreo
This is essentially the same thing as the S’more Cups” with one big addition: Oreos!
Recipe for each cup
What you’ll need:
- 1 3-4″ sauce dish
- 1 graham cracker square, crushed
- Handful small marshmallows
- 3 rectangles of Hershey’s chocolate or your favorite chocolate morsels
- Hershey’s chocolate syrup
- Sprinke of cinnamon
- 1 Oreo, crushed
- Butter or cooking spray
What to do:
Preheat oven 350° F.
Grease the sauce dish and fill the bottom with half of the crushed graham cracker and then top with the chocolate.
Dump the rest of the graham cracked on top of the chocolate
Cover with a layer of marshmallow and then sprinkle cinnamon on top.
Throw the dish in the oven for about 3 – 5 minutes or until the marshmallows are browned.
Pull out and let sit as the dish and contents will be hot.
Sprinkle the crushed Oreo on top of the marshmallow and drizzle chocolate syrup on top.
Enjoy your food coma!
S’more Cups
Otherwise known as a ramekin full of heaven, these are really easy to make are sure to be a hit whether it’s in your mouth or someone else’s.
Recipe for each cup
What you’ll need:
- 1 3″ ramekin
- 1 graham cracker square
- 2 marshmallows, halved
- 3 rectangles of Hershey’s chocolate
- Hershey’s chocolate syrup
What to do:
Preheat oven 350° F.
Crush half of the graham cracker into little pieces in the bottom of the ramekin and then top with the chocolate bar pieces. Crush the rest of the graham cracker on top of the chocolate and then top that layer with the 4 pieces of marshmallow (try to make a four leaf clover with the mallows).
Throw the ramekin in the oven for about 3 – 5 minutes or until the marshmallows are browned.
Pull out and let sit as the ramekin and contents will be hot.
Drizzle chocolate syrup on top.
Enjoy your food coma!
S’mores Goblets
Recipe
For the base:
- 2 cups graham crackers, crushed
- 6 tbs butter, melted
- 1/3 cup sugar
For the goodness:
- 24 pieces Hershey’s chocolate
- 24 marshmallows, halved or quarted
Cookware:
- 12 hole cupcake pan
- mixing bowl
What to do:
- Preheat oven 350° F.
- Put graham crackers in a bag and crush with a rolling pin.
- Mix crushed graham cracker crumbs in with sugar and butter and mix.
- Push mixture into cupcake pan. Make sure to coat bottom and sides – like a pie.
- Throw cupcake pan in oven for 5 – 7 minutes or until crust is darkened on top edges.
- Remove pan and place two chocolate rectangles side by side in each cup (make a square).
- Top with marshmallows.
- Put pan back in the oven for about 5 – 10 minutes or until marshmallows are browned to your liking.
- Take pan out, let the deliciousness sit and cool off and then put in freezer for 1 hour (it’s easier to remove from pan and cut when frozen).
- Eat and enjoy your food coma.
Apple Crisp Goblets
Makes 24
For the base:
- 24 wonton wrappers
For the apple crisp:
- 10 cups apples, peeled, cored and sliced
- 1 cup white sugar
- 1 tbs all-purpose flour
- 1 tsp ground cinnamon
- ½ cup water
For the topping:
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ cup butter, melted
- your favorite ice cream
Cookware:
- mixing bowl
- apple corer
- potato peeler
- 2 – 12 hole cupcake pans
- 9”x13” pan
What to do:
- Preheat oven to 350° F (175° C).
- Spread the sliced apples evenly in the 9”x13” pan.
- Mix white sugar, 1 tbs flour and cinnamon and sprinkle on top of the apples.
- Pour water evenly over the entire pan.
- Combine oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together and crumble evenly over apple mixture in pan.
- Bake for 40 – 45 minutes.
- Push the wonton wrappers in the cupcake pan and fill with 1½” apple crisp squares.
- Top with ice cream and serve.
- Eat and enjoy your food coma.