pumpkin cookies & cream ice cream

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I’ve been waiting SO LONG to tell you guys about this. Two whole weeks, to be exact.

Remember how I got those pumpkin spice Oreos and they didn’t suck? Well, immediately I started thinking about one of my favorite ice creams – which is cookies & cream, with Oreos, naturally.

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I looked over at Mr. Eats after tasting my first pumpkin spice Oreo and the conversation went something like this:

Me: Oh. My. God.

Mr. Eats: What?

Me: WHAT IF I MAKE COOKIES AND CREAM ICE CREAM WITH THE PUMPKIN SPICE OREOS?

Mr. Eats: [contemplating this idea]

Me: BUT INSTEAD OF VANILLA ICE CREAM, I DO PUMPKIN ICE CREAM! WITH THE PUMPKIN OREOS! PUMPKIN COOKIES AND PUMPKIN CREAM!

Mr. Eats: And then will you clean up the pieces of my skull? Because you just blew my mind.

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Unlike most of my ideas which take months if not years to finally make… this one only took a few days (only because we didn’t have any heavy cream in the house so I had to wait until my next trip to the grocery store).

The base, adapted from Jeni’s Ice Creams (shocking, I know) was a breeze to make.  Then I just crushed up my cookies and mixed the two together… If you are into pumpkin at all then you need to make this ice cream because it is CRAZY good. It may even be one of my greatest accomplishments to date.

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Imagine, if you will, a rich and creamy pumpkin ice cream full of crushed pumpkin-spiced Oreo cookies. It’s like if pumpkin pie and cookies and cream ice cream had a baby, then scooped that baby up and put it inside of a deliciously crunchy waffle cone.

You’re welcome.

pumpkin cookies & cream ice cream

Ingredients

  • 3/4 cup pumpkin puree
  • 1 1/2 ounces cream cheese
  • 2 cups whole milk
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 1 1/4 cups heavy cream
  • 2/3 cup light brown sugar
  • 2 Tablespoons light corn syrup
  • 1 Tablespoon pumpkin pie spice
  • 1 sleeve pumpkin spice Oreo cookies (or Joe Joe's)

Instructions

    Make the base:
  1. In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of milk.
  2. In a large bowl, whisk cream cheese and salt. Add honey and pumpkin puree and continue whisking until smooth. Fill another large bowl with ice water and set aside.
  3. In a 4-qt saucepan, combine the cream with the remaining milk. Stir in the sugar, corn syrup, and pumpkin pie spice. Heat over medium-high heat until boiling.
  4. Boil for 4 minutes then remove from heat to whisk in the cornstarch slurry. Return to heat and continue cooking, stirring with a heat-proof spatula, one minute more until the mixture is thickened.
  5. Carefully whisk the hot milk mixture into the pumpkin mixture until smooth. Pour into a 1-gallon freezer-safe bag and seal. Submerge in ice water about 30 minutes, until chilled. Dry bag and store in refrigerator until ready to spin the ice cream.
  6. Spin the ice cream
  7. Pour ice cream base into frozen canister and spin until thick, about 20 minutes. You can either pour in the crushed cookies at the end of your spinning process, or layer them with the ice cream when transferring the ice cream into a container for storage. My finished ice cream required a 5 cup storage container.
  8. Press parchment paper onto the top of the ice cream and freeze in coldest part of your freezer for at least 4 hours.
  9. When ready to enjoy, set ice cream on counter about 10 minutes to soften. Scoop and enjoy!

Notes

The ice cream base used in this recipe was adapted from Jeni's Splendid Ice Creams at Home which I highly recommend you pick up. It's only $9.99 right now and worth every penny!

http://wee-eats.com/2014/10/11/pumpkin-cookies-cream-ice-cream/

 

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m4s0n501

easy cereal treats

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July will be over in two days, and with it so too will be my no-bake recipe streak.  At least that’s the plan.

These weren’t even part of the plan.  These were the result of me actually having cereal for breakfast on Sunday morning, and realizing that I have far too many boxes of cereal… and that the only option (aside form throwing them away) was to eat my way out (much like the Pop Tart in that new commercial).

Clearly, throwing out boxes and boxes of perfectly good cereal is not an option.  So, I made a plan to eat my way out of my cereal problem… With math!

Everyone knows that marhsmallows + cereal = delicious.  See?  Math!  So, I found my last two bags of marshmallows, picked my most promising (and full) two  boxes of cereal… and then… this happened.

See?  Easy.

And the winners?  Well, those were easy to choose.

      

Oh yeah, did I forget to tell you that this was a double feature?  Two recipes, one post.

Well, two cereals, the recipe is pretty much the same, hence the one post.  Cookies & Cream, and Cinnamon Roll.  Yeah, I know I just made oreo krispy treats, but these are different.  You don’t have to add any cookies to them, because the cereal is already full of delicious cookie flavor.

Of course, a few Oreos never hurt anyone, did they?

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BF liked the cookies n cream better, I liked the cinnamon roll better.  You will have to make both and decide for yourself.

As an added bonus, you can easily modify the recipe to your liking with any cereal of your choosing.  Think: Trix, or Peanut Butter Crunch, even Kix!

And now, with 2 boxes down, I’ve only got 7 more to get through before I can start buying more cereal…. I’m totally not exaggerating.

Cookies & Cream Cereal Treats

Makes one 9-by-13-inch pan

Printable Recipe

  • 6 cups cereal
  • 1 (10-ounce) bag mini marshmallows
  • 3 Tablespoons unsalted butter
  • 1/3 cup chocolate chips
  • 1/3 cup vanilla or white chocolate chips

1.  Melt butter in a large pot over low heat.  Add marshmallows and stir until melted.  Remove from heat and add cereal, stirring to coat.  Add chocolate and vanilla chips.

2.  Press mixture  into 9 by 13-inch pan.  Cool completely and then slice into desired-size bars.

 

Cinnamon Roll Cereal Treats

Makes one 9-by-13-inch pan

Printable Recipe 

  • 6 cups cereal
  • 1 (10-ounce) bag mini marshmallows
  • 3 Tablespoons unsalted butter
  • ½ cup cinnamon chips

1.  Melt butter in a large pot over low heat.  Add marshmallows and stir until melted.  Remove from heat and add cereal, stirring to coat.  Add cinnamon chips.

2.  Press mixture  into 9 by 13-inch pan.  Cool completely and then slice into desired-size bars.

cookies & cream krispies

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We are no strangers to rice krispy treats in this house, they are one of the BF’s favorite foods.  Especially when he gets to use cocoa krispies for them.

These bars were basically made for us, combining his love of rice krispy treats and my deep love of Oreos unite to create an amazing cookie-filled krispy treat.  BF made them all by himself (well, with the help of my owl apron), and they were delicious.

aaron cocoa krispy treats

I noticed that (possibly due to Oreo cookie magic?) they stay fresh way longer than regular krispy treats.  We kept eating them all week long.  After they were gone, I may or may not have sniffed the container.

They’re that good.

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Cookies & Cream Krispies

Printable Recipe

  • 1 (10.5 ounce) bag of mini marshmallows
  • 3 Tablespoons unsalted butter
  • 4 cups Cocoa Krispies (could use regular crisp rice cereal, if desired)
  • 3 cups Oreos, coarsely chopped

1.  Line a 9 x 13-inch pan with saran wrap, then grease with butter or spray with nonstick cooking spray; set aside.

2.  Melt butter in a large saucepan over low heat.  Once melted, add the marshmallows and stir with a silicone spatula until melted.

*Alternatively, you can melt the butter in a large bowl in the microwave, then add marshmallows and microwave until melted, stirring every 30 seconds or so.

3.  Add cocoa krispies and chopped cookies to marshmallow mixtures and stir until well-mixed.  You are going to need all of your arm muscles for this, so I hope you’ve been working out!

4.  Press mixture into prepared 9 x 13-inch pan and set aside to cool and firm up, about an hour or two.  (Or about 30 minutes in the fridge).  Once cooled, cut into bars and enjoy!  They will keep for about a week in an airtight container at room temperature.

 

 

 

reeses pieces no-bake peanut butter pie

 

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It’s no secret that I love Reese’s.  If “Reese’s” was a real man, he would need a restraining order against me.

What is a lesser-known thing about me, is that I hate Reese’s pieces.  To me, they are the bastard child of the Reese’s corporation.  It’s weird, I know, because I love peanut butter so much (along with just about every other item that Reese’s makes), but these pieces… they just don’t do it for me.  I think it’s because they lack the flavor contrast provided by the chocolate, nor do they have the saltiness that gives peanut butter such a special place in my heart.

They’re just… bland.  Or something.

I don’t know what it is but I just don’t like them.  (Give me a bag of peanut butter M&Ms, however, and I will eat it until I’m sick to my stomach)

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But the BF, he loves Reese’s pieces.  With a passion.  They are pretty much his most favorite thing ever.  Clearly if the person I love could love something so much, it can’t be all bad, right?

So, I tried to make something that would satisfy both his love of Reese’s pieces, and my love of everything else that is peanut butter in the world.

Turns out that he’s onto something, because this pie is pretty awesome.

This pie makes up for everything those poor pieces lack on their own, like chocolate.  The pieces even help the pie out a bit, too, by offering a nice crunch to complement the otherwise creamy texture.  In fact, I think that without the pieces, the pie might even be a little too creamy… if that’s really a thing?

I mean, you don’t want your mouth to get bored when you’re eating dessert.  “Too creamy” will do that.  Bore your mouth.

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A little salty, a little sweet, a little creamy and a little crunch.  Yeah, this pie has pretty much the best of everything… no boredom here.

And, if you’re not too fancy for a store-bought Oreo crust, you don’t even need to turn on the oven!  Which is going to be a popular thing around here this month, since we are battling an excruciating heat wave.

It was 119 over the weekend.

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So yeah… I’m not trying to turn the oven on anytime soon.

In fact, it’s been so hot that I’ve been thinking about testing that whole “baking cookies in your car” thing to see if it really works.  I mean, if it works, what better place to test it?  Put the cookies in my car on my lunch break, let them bake in the sun, get into a car that smells like fresh-baked cookies after work… I don’t see any way that this could possibly go wrong.

I’ve made this dessert in another way, once upon a time ago.  I’m pretty sure all the pictures were taken with my old-school cell phone a million years ago.  But this, this is a faster, easier version.  If you want to make it the hard way, feel free to make every ounce of it from scratch following the directions here.

But since it’s summer, and it’s hot, and this is all about takin’ it easy, I recommend you follow this one below:

Reese’s Pieces No-Bake Peanut Butter Pie

Printable Recipe

Makes 1 9-inch pie

  • 1 9-inch Oreo pie crust (homemade or store bought)

  • 1 cup chopped Reese’s Pieces, I chopped mine, but I’m sure that’s not really necessary

  • ½ cup mini chocolate chips

  • ¼ teaspoon salt

  • 2 cups whipped topping (like Cool Whip), thawed (freshly-whipped cream works, but ya know, we’re being lazy)

  • ½ cup powdered sugar

  • 6 ounces cream cheese, room temp

  • 1 cup peanut butter (I always use Jif Creamy)

  • 2 Tbsp whole milk (I used 2% and the world did not collapse)

  • ½ cup heavy cream

  • 4 oz bittersweet (I used leftover semisweet mini chips) chocolate, chopped

1.  Toss chopped Reese’s Pieces, mini chocolate chips, and salt in a small bowl; set aside.

2.  In a stand mixer with a paddle attachment, beat cream cheese with powdered sugar. Start slow, once incorporated mix at medium speed until cream cheese is smooth. Beat in peanut butter, milk, and ¼ cup of the “crunch”.

3. Stir in ¼ of the whipped cream to lighten the mixture.  Once incorporated, stir in the rest of the “crunch” mixture (I left some aside to sprinkle on top). Then gently fold in the remaining whipped cream, being sure to scrape the bottom.

4. Pour peanut butter mixture into the crust and smooth the top. Refrigerate for at least 4 hours. Cover with plastic wrap once the mousse firms.

5. To finish, heat heavy cream in the microwave until almost boiling (about 2 – 3 minutes).  Add the chopped chocolate (I used leftover mini chocolate chips) and stir vigorously with a fork until it’s smooth and shiny. Pour the “ganache” over the pie, and smooth (or tilt the pie) to cover the top. Sprinkle with reserved crunch (if you saved some) and place the pie back in the refrigerator to set for at least 20 minutes.

Oreo Overload Cupcakes

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This weekend was filled to the top with Oreos.  I made these Oreo cheesecake cupcakes for the BF’s co-workers, and then I made these cupcakes for the BF.   Well, in his honor, at least.

You see, he sent me the original inspiration for this recipe.  Oreos, in my opinion, are pretty much the most perfect cookie in existence.  The quintessential cookie.  Crisp cookie, creamy filling, and once dunked in milk it will lead your tastebuds to immediate bliss.

Immediate.

The only way to make Oreos better?  Mix them with more chocolate, more cream, and even more Oreos, for maximum Oreo consumpion.  These cupcakes have an Oreo cookie base, then chopped Oreo cookies mixed into the cake batter, Oreo crumb frosting, and the tiniest cutest little Oreo right on top.

That’s right, we have four layers of Oreo here, people.  Four!

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The only problem I had was the frosting.  This is probably the only frosting I have ever made that I would recommend chilling just a bit before using (although my kitchen tends to be a bit warmer than the average kitchen anyway).  I had much better success using a spatula to spread the frosting than I did attempting to pipe it.  This may be partly because I hand-crushed the Oreos for the frosting instead of using a food processor, so they weren’t uniformly-sized and therefor didn’t come out of my piping bag evenly.  So, using a food processor to make your crumbs may help, but the easiest fix for me was just to spread the frosting with a spatula instead.

Oreo Overload Cupcakes

Yield: 24 Cupcakes

Ingredients

    For the Cake:
  • 24 Oreo cookies, whole (I used birthday cake Oreos)
  • 12 Oreo cookies, coarsely chopped (I used regular)
  • 1 recipe your favorite chocolate cake - I used this one (halved), but even a box mix will do
  • For the Frosting:
  • 1 (8-ounce) package cream cheese, softened to room temp
  • 1 (4-ounce) stick unsalted butter, softened to room temp
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 Oreo cookies, finely crushed*
  • 24 mini Oreos

Instructions

    Make your cake
  1. Preheat oven and line 24 cupcake wells with liners. Place 1 whole Oreo in the bottom of each cupcake liner.
  2. Make your cake according to directions, stirring chopped Oreos in at the end. Fill each well 2/3 full with batter and bake until done. My cake recipe took 24 minutes to bake as cupcakes. Once baked, remove from cupcake tins and cool completely on a wire rack.
  3. Make your frosting
  4. Whip butter and cream cheese together with an electric mixer until light and fluffy. Scrape down sides and add vanilla extract, beating again to incorporate.
  5. Add powdered sugar 1/2 cup at a time, beating carefully after each addition to avoid exploding powdered sugar all over your kitchen. After the last bit is mixed in, scrape down the sides and beat on medium-high until light and fluffy.
  6. Scrape down the sides of the bowl and add in the Oreo crumbs, beat again until well mixed. Allow to chill just slightly so it is easier to handle and spread on cupcakes, topping with a tiny Oreo cookie, if desired.

Notes

Using a food processor for your frosting crumbs will help to ensure you end up with a smoother, more uniform frosting. I ended up spreading my frosting with an offset spatula, glopping some on top of each cupcake and then letting it set for a bit and then came back to actually spread the frosting a later. Of course I didn't find this out until the last couple of cupcakes (that had been sitting with glopped frosting on top)...

http://wee-eats.com/2013/03/24/oreo-overload-cupcakes/