Sunday, April 18, 2010

Chocolate Chip Cookie Dough Ice Cream Pie

I found this recipe on the Cake, Batter, and Bowl blog.  I just had to make it, and Troy seemed just as excited.  We love Ice Cream and Oreos, I love Cookie Dough, and who doesn't love pie!?  Now there is no need to worry, this is an egg free cookie dough, so it is completely safe!  Wahooo, just what everyone needs, and excuse to eat more cookie dough!  I made this earlier this evening and Troy has already literally eaten half the pie.  It is a fantastice recipe, one that I will for sure make again! 


1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups mint chocolate chip ice cream (or any of your favorite Ice cream), softened
1/2 cup hot fudge ice cream topping, warmed

To prepare the edible egg-free cookie dough, mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini chocolate chips.

Spread edible chocolate chip cookie dough evenly in the bottom of the Oreo crust. Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon. Freeze pie 2 hours or until firm.

To serve, set pie out at room temperature for 10 minutes to soften and cut into 8 wedges. Garnish each piece with warmed hot fudge ice cream topping. Makes 8 servings.

"H is for Hoosier" An Indiana Alphabet

Written by: Author Cynthia Furlong Reynolds
Illustrator: Bruce Langton
Published by Sleeping Bear Press

Love love LOVE this book!  I got it for Christmas from (I think) my little sister a few years ago.  I am from Indiana, so that makes this book all the more special.  The illustrations are just perfect, and have a way of capturing the feel and beauty of Indiana.  It also is perfect for any "school" aged group.  There is a short easy read on each page, as well as a  more indepth page.  And I know there aren't as many people out there who share the same love for Indiana as I do, which is why I decided on this book to post about because there is a book for EVERY STATE!  Your favorite, least favorite, whatever.  There is also an Alphabet book about Moms, Golf, Basketball, fishing, Halloween, horses....there are just sooo many!  Check them out here!  This is honestly one of my most favorites, if you are a teacher, it is perfect for the classroom!  And if you aren't, it is just as perfect for the home.

Sunday, April 11, 2010

Cowboy Easter Cookies (or any other Holiday)

I found this recipe here while looking at pictures of these cookies.  I had these in college and made the husband make them once.  So I was craving them pretty badly.  I LOVE coconut and I think the cinnamon and coconut combination in these cookies is divine!

Ingredients: (I did a half batch and made the cookies smaller-still gave me a decent amount of cookies)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
(I also added Chocolate eggs to mine, left over from Easter.  You can pretty much add anything to these cookies and they will still be fantastic)

1.Heat oven to 350 F.
2.Mix flour, baking soda, cinnamon and salt in bowl.
3.In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4.Add eggs, one at a time, beating after each. Beat in vanilla.
5.Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6.For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. (I did heaping tablespoon sizes)
7.Bake in 350 F oven 17 to 29 minutes (I baked mine for 12-13 min), until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. 

Friday, April 9, 2010

Another Banana Bread Recipe

I found this recipe here a little while ago, and have wanted to try it, and since we had bananas that were ripe enough yesterday, I did.  It is a pretty good one!
1/4 cup shortening
1 tsp salt
2 eggs
1 tsp baking soda
3 ripe bananas, mashed
1 cup sugar
1 1/2 cups flour
Opt. Nuts

Cream shortening, add salt. Add sugar and then eggs. Sift flour and soda. Alternately mix in bananas and flour mix to the egg mixture. Pour into greased bread pan. Bake at 350 for one hour.  Makes 1 loaf.

Tuesday, April 6, 2010

Best Ever Banana Cream Pie (according to me)

The is a recipe that my Mom would use (so if you are a Kohl and are reading this, you already have this recipe, move onto another post :) ).  I love it, and decided it was Eastery enough to have as dessert after our Easter dinner on Sunday.  It is very yummy.  It is more custardy than pudding like, good either way!
Banana Cream Pie

¾ cup sugar
1/3 cup flour or 3 TBLS. cornstarch ( I use cornstarch)
¼ tsp. salt
2 cups milk
3 slightly beaten egg yolk
2 TBLS. butter
1 tsp. vanilla
2-3 bananas

In a saucepan, combine sugar, flour or cornstarch, and salt; gradually stir in milk, Cook and stir over medium high heat till bubbly. Cook and sir 2 minutes. Remove from heat. Stir a moderate amount or hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Slice bananas into cooled baked pie crust or graham cracker crust (I use graham cracker) and pour filling on top. Refrigerate.  Serve with whipped cream/cool whip.

Thursday, April 1, 2010

Pumpkin Choclate Chip Cookies

Who said you could only eat these in the fall!

Super easy, super good!


1 can (15 oz) Pumpkin
1 box Spice Cake Mix
1 cup Chocolate Chips
opt. Nuts

Mix ingredients till well combined.  Drop spoonfuls onto greased cookie sheet.  Bake at 350 for 8-10 min (I had to let them cook for atleast 12-I would do 8 min, then check, then add more time if needed).  And done!  Eat and enjoy the low low fat cookies!!!