New Year, New Dessert!

Happy New Year! With the new year comes a new recipe for dessert, my favorite meal! I know some of you have made your new years resolution, dieting. Well I am here to give you an delicious recipe for your cheat days 🙂

I am a cookie monster, anything cookie, especially chocolate chip cookies! I also LOVE ice cream, and home made fresh whipped cream. What can I say, I am a dessert fanatic.

Last night I whipped up from scratch a Chocolate Chip Cookie Bowel with delicious vanilla ice cream and homemade maple whipped cream! My mouth is drooling just thinking about this amazing creation!

We will start with the Ice Cream Recipe because this may take the longest to do, all you need is half and half, sugar, egg yolks, vanilla—and an ice cream maker. We got our ice cream maker off of Amazon and LOVE it!

VANILLA ICE CREAM
  • 3 c. half and half
  • 1/3 c. sugar
  • 3 egg yolks
  • 2 vanilla bean pods, seeds scraped, or 1 tablespoon pure vanilla extract
  1. In large pot over medium heat, combine half and half and vanilla bean and bring to a simmer for at least 15 minutes. Strain half and half mixture and set aside.
  2. In a large bowl, whisk together egg yolks, sugar, and salt until smooth. To temper eggs, carefully whisk about 1 cup of the hot half and half into egg mixture until smooth. Then whisk egg mixture back into the half and half mixture in the pot. Return to medium-low heat and cook to 170 degrees F, constantly stirring along bottom of pot to ensure even cooking. Once temperature has reached 170 degrees F, remove from heat and strain through fine-mesh strainer into bowl. In the same bowl, cool ice cream base to room temperature in an ice bath, then pop base into the fridge to fully chill, at least 2 hours.
  3. Once base is chilled, process in an ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer ice cream to container and freeze until firm.

While the ice cream is setting in the freezer its time to start your Chocolate Chip Cookie Bowl!

(I forgot to take pictures of the ice cream process)

Chocolate Chip Cookie Bowl recipe: 

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. …
  3. Instead of pulling out your cookie sheets, you will need a cupcake pan or a muffin pan.
  4. Flip over the pan, and start to form the cookie dough over the cupcake mold. (see picture below for reference)
  5. Bake for 9 to 11 minutes or until golden brown. Cool down for about 5-8 minutes so the cookie bowl mold sets and doesn’t fall apart

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While the cookie molds are setting, its time to work on your fresh Maple Whipped Cream

  • 1 cup of Heavy Whipping Cream
  • 2 Tablespoons of Sugar
  • 1/4 Cup of Maple Syrup

Place the sugar into the mixing bowl and add the whipping cream and maple syrup. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

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and Volia! Your 3 main ingredients are done, now its time to take your vanilla ice cream and fill up the chocolate chip cookie bowl and top it off with fresh handmade maple whipped cream, just add sprinkles and a cherry and you now have a delicious homemade dessert!

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Mhmm Smells like…

Happy third day of fall all!

In celebration of the fall season and smushy bananas, I have decided to wake up extra early this morning and bake up some Cinnamon Crunch Banana Bread!

I am obsessed with Cinnamon Toast Crunch, you know the deliciously sugary breakfast cereal?Well I decided to give my spin on it. I am trying to be very health conscious lately and not eat sugary things that are going to expand my waist line. I had about 5 small size bananas that were just riped and ready to be mashed up into banana bread!

I found a recipe on Pintrest but decided to revise it and add my twist to it and change up some ingredients so they were healthier.

Grab your banana bread pan and some mixing bowels and get ready for amazingness!

Banana Bread Ingredients:

  • 1 and 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup in the raw sugar
  • 3/4 cup quick-cook oats
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1/3 cup Vanilla Almond milk
  • 5 very ripe bananas (3 if you have normal size bananas, mine were littles)
  • 1/2 cup walnuts (optional)

Cinnamon Crunch Topping Ingredients:

  • 1/2 cup in the raw sugar
  • 2 tbsp all purpose flour
  • 2 tbsp softened butter
  • 1 tsp cinnamon

Mix the dry ingredients together in one bowel and the wet ingredients in another.

Now you can go ahead and make your topping mixture. Combine all of the ingredients and with a fork, break up the butter into the sugar/flour mixture until it looks like wet sand.

Pop it in the oven at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Let it cool down before you take your first slice!

Your home will seriously smell delicious even while the bread is in the oven baking to perfection.