Photo Credit: Hoosier Homemade
How mouth-watering does this little treat look?
Chocolate Chip Pie A la Mode Cupcake. Yes, PLEASE!
The cake with a perfectly proportional scoop of ice cream on top looks amazing itself. Cut to the inside of this cake and I think I might just die.
Photo Credit: Hoosier Homemade
Side note: I just love this blogs name! Hoosier Homemade, too cute.
Photo Credit: The Family Kitchen
I just died and went to brownie heaven. On top of how fabulous this Brownie Truffle Pie looks, the recipe is super simple! This is most certainly on my “priority to make” list.
What more does a pregnant woman want than ice cream? Not much, that’s what.
So, for Christmas I asked for the KitchenAid ice cream maker attachment. Well, it finally came in this week! Even though it looks like this outside….
I’ve been planning ice cream recipes.
For my first go-around I decided on mint chocolate chip. After looking around, I found a basic recipe, nothing fancy but with good reviews and a yummy looking photo. (Yes, I do judge some recipes according to their photos as well.) Here a little tip if you’re a newbie with your ice cream maker as well: chill the ice cream mixture before putting it into the mixer.
This was yummy, but made more than I expected. It was just over two quarts worth. So with the extra batch I decided to make a pie! Nothing complicated just a quick throw together. Here’s what you need:
Mint Chocolate Chip Ice Cream
- 4 cups 2 percent milk
- 4 cups heavy whipping cream
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 8 drops green food coloring
- 2 cups miniature semisweet chocolate chips
In large bowl, stir together the milk, cream, sugar, salt, vanilla and peppermint until the sugar has dissolved. Let mixture chill in refrigerator for at least an hour.
Pour the mixture into an ice cream maker and follow the directions from your manufacturer. After the first 10 minutes, open the lid carefully and add the chocolate chips, then return to churning. Once the machine has stopped churning, remove the thickened ice cream and put into a freezer safe container. Freeze until hard (about 2 hours), then serve.
For the pie:
- Chocolate pie crust
- Oreos (crushed)
- Chocolate sauce
Chill the pie crust before filling it with a proportional amount of your ice cream. Cover with crushed Oreos (about eight cookies was plenty). Then top with the chocolate sauce and place in the freezer.
What’s better than chocolate and peanut butter? Nothing, that’s what. Ok well maybe cheesecake, but that’s just my pregnant mind jumping in. Anyway, back to this whole chocolate peanut butter thing. I’ve been craving pie. While browsing the Jamie Cooks It Up blog, my eyes wandered across more than a few tasty looking pies. And these days once I get my mind set on something there’s just no changing it.
So, here we are. Not only have I made a pie, this is my very own recipe. I love getting recipes to try from fellow bloggers, but it’s nice to concoct one of your own every now and then. I was concerned the peanut butter would be too rich, but it was surprisingly just right. The texture was nice and creamy, and the crust made for the perfect balance of flavors. Oh and this time I cheated a little. Rather than make my own pie crust a purchased one of the pre-mades from the grocery. I won’t tell if you don’t.
Here’s the only catch, I’m knew to this whole make your own recipe thing, so this recipe made a little more than a pie’s worth. Stay tuned for what I’ve done with the extra filling, it should be just as yummy as the pie itself!
Chocolate Peanut Butter Pie
adapted by Jamie Cooks It Up!
1 Package Chocolate Instant pudding
1 1/2 cups Milk
8 oz. Package Cream Cheese
1 cup Peanut Butter
1 1/4 cups Powdered Sugar
4 oz. Cool Whip (thawed)
1 Graham Cracker Pie Crust
- Beat the peanut butter and cream cheese in standing mixer until smooth.
- Add powdered sugar to mixture, beat until smooth.
- Add Cool Whip, beat. Make sure all ingredients have combined well.
- In separate bowl whisk pudding mixture with milk and add to peanut butter mixture.
- Now put the filling in your crust and let set in the refrigerator for at least one hour. I suggest serving with a glass of milk.