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I am so loving these cookies. I'm pretty sure that I haven't made cookies all summer long. All summer! Is that crazy? It's a little crazy to me, because we seem to always have cookies in the house. Always. So here we are. Cookies in the house. And they are full of dried pineapple, and coconut chips, and coconut and rum flavor!! And chewy delicious oatmeal! I already want to make these cookies again. And again. In fact, I am already planning my next version, which includes caramel and honey roasted sunflower seeds. Adapted from this recipe.
Pina Colada Oatmeal Cookies
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1 Tablespoons molasses
3/4 cup all purpose flour
1 1/2 cups old fashioned oatmeal
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried pineapple
3/4 cup coconut chips (shredded coconut would probably work as well)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the egg, coconut extract, rum extract, and molasses until light and fluffy. Add the flour, oatmeal, cornstarch, baking soda, and salt, and beat on low speed until incorporated. Stir in the dried pineapple and coconut chips.
Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving a bit of room between them to spread. Bake the cookies in the preheated oven for 8-10 minutes, or until very lightly browned and set in the center. Remove from the oven and transfer to a cooling rack to cool completely. Makes about 18 cookies.
Enjoy! -Cardamommy
This recipe was chosen by popular demand at my house. Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc. This lovely recipe was on my to bake list, and was agreed upon by all. Which was nice, because there is usually a huge debate and negotiating involved. I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous. After I served it there was one piece left. I totally called dibs. Yes I did. An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream. Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly. Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit. Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.
Fudge M&M Ice Cream Pie
Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla
Crust:
1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted
Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping
For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm. Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth. Set aside to cool to while you prepare the pie.
Place the Oreo cookies in a food processor and process until you have fine crumbs. Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened. Press firmly into the bottom of a 9 inch springform pan. Freeze while you prepare the ice cream layer.
Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles. Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly. Freeze until firm, 30 minutes to 1 hour.
Remove pie from the freezer and pour the fudge sauce over the top and spread evenly. Top with M&Ms, additional sprinkles, and whipped topping. Freeze until firm, about 1 hour, or cover and freeze overnight. When ready to serve, remove the sides of the springform and slice. Makes about 12-16 servings.
Enjoy! -Cardamommy
My sister made this simple and delicious sherbet when she was here a couple of weeks ago. I have made lots of home made ice cream, but never sherbet, and I was so impressed with how it turned out! It was really delicious. I was a little bit skeptical about the flavor of the vanilla bean coming through, but you could really taste the vanilla flavor with the strawberry. And honestly? Not difficult at all to make. So you should. Original recipe found here.
Strawberry Vanilla Bean Sherbet
4 cups chopped strawberries, fresh or frozen
1/2 cup granulated sugar
2 Tablespoons lemon juice
Pinch of salt
1 cup heavy cream
1 vanilla bean, halved and seeds scraped out
Place the strawberries, sugar, lemon juice, and pinch of salt in a food processor or blender and process until pureed. Pour into a large bowl.
Place the whipping cream in a bowl and add the vanilla bean seeds. Beat the whipping cream until soft peaks form. Fold the whipped cream into the strawberry puree. Chill for several hours, or until cold.
When you are ready to freeze the sherbet, pour the strawberry mixture into your ice cream maker and process according to the manufacturer's directions. Transfer the sherbet to a freezer container and freeze until firm. Makes about 1 1/2 quarts.
Enjoy! -Cardamommy
I have been planning on making these rice krispies treats for a really long time. In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry. Thinking about it, it is a little odd that they didn't disappear awhile ago. My Hungry Puppies love rice krispies treats! I love them because they are so fast and easy to make, and I don't have to bake anything! Perfect win!
Chocolate White Peanut Butter Cup Rice Krispies Treats
4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips
Grease a 9x13 baking dish.
Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth. Quickly stir in the rice krispies cereal until evenly coated. Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.
Spread the mixture evenly in the prepared baking dish and press the top slightly. Let cool completely, or chill before cutting into squares. Makes 24 servings.
Enjoy! -Cardamommy
