Yes, that’s right … Peanut BETTER. I was thrilled when Susan at Doughmesstic requested a recipe as a guest post. I knew that it had better be good, too – have you read her blog? Ah-maz-ing! So, I went to the kitchen (and my kids) to develop a recipe that was easy, yet decadent. Since the little one is into Reece’s Peanut Butter Cups right now, it “fed” the idea of Peanut Better Ice Cream Pie (click on screenshot below to get recipe):

I love to make homemade ice cream, now. Before? Not so much. I got an electric ice cream maker a few years ago and was so excited to try new ice cream recipes … only to be disappointed that I had either overcooked eggs or the ice cream didn’t freeze well (many got too icy). It seems like I tried hundreds of recipes (probably only about 10 or so in reality) and I got so frustrated. So, I decided to combine the aspects of several recipes into one and see how it worked out … luckily it went great. This is the ice cream that I find tastes the creamiest, freezes the best, and is a great base for toppings.

First, you need one of these:

Doesn’t have to be this one exactly, but this is what I happen to have and love.

INGREDIENTS:

• 1 can evaporated milk
• 1 pkg instant vanilla pudding mix (you could use other flavors, too)
• 2 cups whole milk
• 1/4 cup sugar (superfine dissolves best)
• 1/2 tsp vanilla extract (use the best you can find)
• 1 small pinch of salt

DIRECTIONS:

Simply whisk all the ingredients together until sugar is dissolved. Pour into electric ice cream maker. Finish according to ice cream maker’s instructions.

SERVING SUGGESTIONS:

Use in ice cream pies or top with fresh fruit, candies, or drizzle with fudge topping.

We celebrated my grandmother’s birthday over the weekend and she had 1 request: coconut cream pie. Though I have never made one before, I volunteered for the job (I LOVE baking!). Little did I know that the baby would be a clingy fuss all day Saturday, allowing me no time to bake; or that it would be too humid Sunday morning for my egg whites to peak into meringue. So, I did the best I could with what time and resources I did have. I could have spend an hour baking a delicious, from scratch, pie … but I didn’t and it got rave reviews. So, I of course had to share it with you!

The kiddo had asked for Peppermint Ice Cream last week, which I was happy to oblige.  But I felt that the minty flavor needed a little chocolate to go with it … doesn’t everything taste better with a little chocolate?  So, I whipped up these easy cookies, thanks to my trusty epicurious app on my iPhone (you can also find the recipe here).

YUMMY CHOCOLATE COOKIES

Recipe courtesy of PARADE, August 2009 (by Sheila Lukins)

INGREDIENTS
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon espresso
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat the oven to 350°F. Lightly grease 2 baking sheets. Sift the flour, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well. Add the reserved dry ingredients and mix until just combined. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.

Enjoy!

I just realized that I already posted the recipe for Mexican Lasagna!  (Why do I still have prego-brain 8 months later?) Anyway, as an apology to you, I give you this Martha Stewart recipe, tried and true!