Easy Red Velvet Skillet Cookie

Food trends are so interesting to me. One person comes up with a great idea, and they next thing you know, the internet is blowing up with a million versions of that recipe.

Skillet cookies seem to be super popular on Pinterest lately, and I can see why. They are delicious! So much more fun than individual cookies, and if not over baked stay perfectly gooey in the middle, perfect for topping with ice cream.

This red velvet version is perfect for sharing with your sweetie on Valentine’s Day. Lots of white and semi-sweet chocolate chips, a drizzle of hot fudge and melty ice cream atop a gooey red velvet cookie? It’s enough to make anyone swoon!

Easy Red Velvet Skillet Cookie

Ingredients

  • 1 box red velvet cake mix
  • 2 eggs
  • 1/2 cup butter, softened
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • vanilla ice cream
  • chocolate sauce or hot fudge sauce

Instructions

  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix cake mix, butter and eggs until well combined. mix in chocolate chips, saving a few to garnish the top of cookie.
  • Spread cookie dough into a seasoned cast iron skillet. Top with remaining chocolate chips. Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs. Do not over bake. Allow to cool for 5 minutes, top with ice cream and chocolate sauce and serve immediately.
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    Circus Animal Cookie Ice Cream

    Two years!! Two years since I decided to create a blog, two years since I started taking pictures of food and posting them for all the world to see. Two years of recipe trials, fails and successes.

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    A lot can happen in two years, thank you all for sticking with me while I learn and little little blog of mine grows. I love each and every one of you!

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    Sprinkles scream celebration, and ice cream is one of my top 5 favorite foods, so I have the most cheerful – EASY!- ice cream recipe for you, chalk full of sprinkles and yummy cookies to celebrate the big 2!

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    Circus Animal Cookie Ice Cream

    Ingredients

    • 2 Cups Heavy Whipping Cream
    • 1 Can 14oz Sweetened Condensed Milk
    • 2 tsp. Vanilla Extract
    • 3 Cups roughly chopped Circus Animal Cookies
    • 1/4 cup sprinkles

    Instructions

  • Whip 2 cups of heavy whipping cream and vanilla until stiff peaks have formed.
  • Pour in sweetened condensed milk and vanilla, fold just until combined.
  • Pour half of your whipping cream mixture into a freezer safe container. Swirl in a layer of circus animal cookies and sprinkles. Pour and smooth more ice cream mixture over the first layer and then finish with another layer of cookies.
  • Freeze in container over night.
  • *Ice cream will freeze solid but softens perfectly to serve after a few minutes left sitting out on the counter.
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    Homemade Drumsticks

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    So much of my recipe inspiration comes from eating something I purchased from the store or a restaurant, but wanting to re-create it at home. Homemade is almost always better, and cheaper too!

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    I don’t remember eating drumsticks often when I was younger, because I remember mom saying a box of them was expensive. She wasn’t wrong!

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    I have fallen in love with homemade magic shell. Its so fast two make, and a million times cheaper to make than store bought. These cones come together in a snap, and are so versatile. Any ice cream flavor and any toppings will work, the sky is the limit! I used vanilla ice cream here with sprinkles, toffee bits and peanuts. I would love to hear what fun combos you come up with!

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    Homemade Drumsticks

    Ingredients

    • 2 cups semisweet chocolate chips
    • 1/4 cup coconut or vegetable oil
    • 12 count box sugar cones
    • vanilla ice cream (or any flavor of your choosing)
    • Peanuts, sprinkles, toffee bits, etc.

    Instructions

  • Melt together the chocolate chips and oil in a microwave safe container until chocolate is melted. Stir well to be sure the chocolate and oil are well combined.
  • Pour about 1 teaspoon chocolate into the bottom of each ice cream cone. Top with ice cream. I prefer to place into the freezer at this point to harden ice cream. If you do this, you may need to microwave the chocolate shell for a few seconds before dipping cones. Dip ice cream cone into chocolate and immediately sprinkle with desired toppings. Chocolate will harden almost immediately.
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    German Chocolate No-Churn Ice Cream

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    Being single and living alone (at least when the kids are with Dad) had created some “single person behaviors” in me. The least embarrassing one I am willing to admit? I only eat ice cream straight from the carton when I am alone. Call me crazy, but I swear that it tastes better that way. And while I’m at it, I might also eat it for dinner. What?? I’m an adult, I can do what I want!

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     This ice cream is nothing short of amazing. No churn chocolate ice cream, brownie pieces- box mix is just fine here!- and coconut pecan frosting. I am not a cake person, so to me this combo blows german chocolate cake right out of the water!

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    I am obsessed with no churn ice cream. I love the ease and not having to cook anything. Just two steps and done!

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    German Chocolate No-Churn Ice Cream

    Ingredients

    • 1 14oz can sweetened condensed milk
    • 2 tsp vanilla extract
    • 2 cups heavy whipping cream
    • 1/2 cup cocoa powder
      Frosting
    • 1/3 cup granulated sugar
    • 1/3 cup heavy whipping cream
    • 1 egg yolk
    • 2 tablespoons unsalted butter, softened and cut into 4 pieces
    • Pinch of salt
    • 1/2 cup shredded coconut, toasted
    • 1/2 cup chopped pecans, toasted
    • 1/8 teaspoon vanilla
    • 2 cups chopped brownie pieces

    Instructions

  • In a large bowl combine your condensed milk and your vanilla extract.
  • Whip your heavy cream and cocoa powder in a large bowl until stiff peaks are formed, about 5 minutes on high.
  • Fold your whipped cream into your sweetened condensed milk.
  • For the frosting: In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts. Once boiling, cook another 3-5 minutes or until the mixture thickens.
  • Remove from the heat and stir in pecans, coconut, and vanilla. Cool to room temperature. If making ahead of time, refrigerate in an airtight container then microwave in 5-10 second intervals or until spreadable.
  • Pour half of your ice cream mixture into a freezer safe container. Layer in half the brownie pieces and swirl in half the frosting. Repeat with remaining ingredients. Freeze 4 hours.
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    Easy Ice Cream Sandwiches

     Today  I’m thrilled to be guest posting for Justine  at Little Dove Creations while she’s on a little hiatus to welcome her brand new baby into the world! Be sure to head over to her site and check out her fun recipes, projects and family related posts!
     
    Oh sweet sweet summer time, please don’t ever leave me!  I would eat ice cream year round, but there is nothing I love more in the hot summer months than a scoop of my favorite flavor. These ice cream sandwiches come together in minutes and are a perfect way to enjoy the last of the warm weather before fall comes round.
    These ice cream sandwiches are so simple to put together, and there are a million different combinations. Just pick your flavor of cake mix and ice cream and get creative! I choose white cake mix and strawberry ice cream and I swear, it tastes just like a frosted animal cookie!
    I choose to under-bake my cookies slightly so they are more chewy, but if you like a more crisp cookie bake for a few extra minutes. I went simple with sprinkles here, but they would be delicious with nuts, coconut, graham cracker crumbs, mini chocolate chips…. the possibilities are endless!!!
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    Almond Joy No-Churn Ice Cream

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    Most of the time when I go grocery shopping I am a bargain hunter. Other than ketchup, most items that are not name brand are okay with me. Ice cream is an exception to that rule though. I hate spending close to $7 for a gallon of ice cream in my small town, but the store brands are really terrible. You should never be able to count how many cookie dough pieces are in the carton!

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    That being said, if I am going to make homemade ice cream I am going to do it right. Lots of texture, and tons of mix-ins.

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    I am not shy when it comes to the almonds, toasted coconut and fudge pieces in this no-churn ice cream. It comes together quickly and tastes a million times better than anything you would but in the store. The fudge pieces stay nice and soft and chewy, and the almonds add the perfect amount of crunch.

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    Almond Joy No-Churn Ice Cream

    Ingredients

    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 5 ounces semisweet chocolate, finely chopped
    • 2 tablespoons corn syrup
    • 1 tablespoon heavy cream
    • 1/2 cup toasted sweetened shredded coconut
    • 1/2 cup sliced or chopped salted almonds (I used a combo of both)

    Instructions

  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Add in fudge pieces, coconut and almonds. Freeze for 4-6 hours.
  • To make fudge pieces: In a small saucepan set over low heat or a double boiler, melt chocolate, corn syrup, and cream until chocolate is melted and mixture forms a smooth paste. You can also do this in the microwave, heating the ingredients on half-power inn 15 second intervals, stirring in between.
  • Pour chocolate mixture out onto a sheet pan lined with parchment paper or aluminum foil and spread into an even 1/4-inch thick layer. Cover with a layer of plastic wrap, pressing onto surface of chocolate, and chill until firm. While ice cream is churning, remove plastic wrap from chocolate sheet and turn onto a cutting board. Cut into 1/2-inch squares. Return pieces to sheet pan and freeze until ready to use.
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    Fudge Chunk Recipe Source: Love and Olive Oil

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    PB & J Ice Cream Sandwiches

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    Macaroni and cheese, tomato soup and grilled cheese, pretzels and beer. All magic combos that go so well together. We all know how well peanut butter and jelly go together, it’s a loved combo no matter how old you are.

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    I choose to take it to a new level with peanut butter cookies and homemade no-churn jelly swirled ice cream!

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    The cookies are a very simple recipe and the ice cream comes together in a snap. I chose to make my sandwiches larger and got nine sandwiches from the batch, but you could make the cookies smaller if you like.

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    I split my ice cream into two bowls and swirled strawberry into one and grape into another. Any of your favorite jelly or jam flavors would work!

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    PB & J Ice Cream Sandwiches

    Yield: 9 sandwiches

    Ingredients

    • Cookies
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, at room temperature
    • 1/2 cup creamy peanut butter
    • 1/2 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoons vanilla extract
    • Extra granulated sugar, for rolling cookies in, optional
      Jelly Ice Cream
    • 2 cups cold heavy whipping cream
    • 1 14oz can sweetened condensed milk
    • 2 teaspoons vanilla extract
    • 1 cup jelly of your choice

    Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Using a stand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract. Mix until combined. With the mixer on low, slowly add in the dry ingredients. Mix until just combined.
  • Use a ice cream scoop to form cookies. Roll in granulated sugar, if desired (I just sprinkled a little on top of each cookie.) Place cookies on prepared baking sheet, about 2-inches apart.
  • Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don't overbake. Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely. Once cool, place cookies in freezer to harden before making sandwiches.
  • To make ice cream: Use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and the it stands at attention. Gently fold in the sweetened condensed milk and vanilla with a spatula, slowly incorporating so it stays light and aerated. Transfer the mixture to an insulated tub or paper container. Swirl in the jelly using a knife. I choose to separate my ice cream into two bowls and do 1/2 cup strawberry, 1/2 cup grape jelly. Freeze for 4-6 hours.
  • To assemble sandwiches: Place a scoop of ice cream on top of one cookie and top with a second cookie, pressing down with your palm to even the ice cream. Serve immediately, or freeze until ready to eat.
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    *this ice cream will make more than you need for the sandwiches, feel free to half the recipe

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    Chocolate Strawberry Cobbler

    choc straw cobbler (1 of 1)-2I have bought a new house, and I am soooo excited about it! The kitchen has tons of counter space for cooking, and a dishwasher other than myself! I can’t wait to start cooking up a storm once we get moved in. It will be a challenge to learn where the best lighting is in the house for photographs, but it can’t be any worse than the house I am currently in.

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    What is summer to you? For me I always think of sweet strawberries and cobbler. This cobbler has a yummy chocolate topping, because you know I just can’ never get enough chocolate! Sweet summer berries and some cool vanilla ice cream and I am in summer dessert heaven!

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    Chocolate Strawberry Cobbler

    Ingredients

    • 1 cup baking mix
    • 1 cup milk
    • 1/4 cup cocoa powder
    • 1/2 cup butter, melted
    • 1 cup sugar
    • 3 cups quartered strawberries
    • vanilla ice cream

    Instructions

  • Heat oven to 375ºF. Stir together baking mix, milk and cocoa in a mixing bowl. Stir in butter until blended. In un-greased cast iron skillet or, 8x8x2 inch baking dish stir together sugar and strawberries. Pour batter over top of berries.
  • Bake 20 to 30 minutes or until set.
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    No Churn Mint Oreo Brownie Batter Ice Cream

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    How do you feel about food trends? Some I can get behind, some not so much. Chia seeds and quinoa everything? Not so much. One pot meals and no churn ice cream? Heck yes!

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    I admit that I was skeptical about no-churn ice cream. I didn’t see how two ingredients could create the texture of real ice cream, but I am happy to admit that I was very wrong!

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    Because the ice cream base is so simple to put together, it leaves you tons of options for ad-ins. I took the classic chocolate mint ice cream and amped it up by adding crushed Oreo cookies and a swirl of brownie batter- egg free of course! The result is cool, creamy, crunchy and totally  dreamy!

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    No Churn Mint Oreo Ice Cream

    Ingredients

    • 1 (14-ounce) can sweetened condensed milk
    • 2 1/2 teaspoon peppermint extract
    • green food coloring
    • 2 1/4 cups cold heavy cream
    • 1 heaping cup crushed Oreo cookies
    • 1 1/4 cup brownie mix
    • 2 Tablespoon vegetable oil
    • 3 Tablespoon water

    Instructions

  • In a small bowl mix together the water, oil and brownie mix. Set aside.
  • Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the sweetened condensed milk, mint extract, and food coloring into the cream - constantly folding over and over until everything is combined. This will take a few minutes! Once everything is combined, fold in the chopped cookies. Pour ice cream into desired freezer container. Drizzle brownie batter over ice cream and run a knife through a few times to swirl.
  • Freeze for at least six hours, or overnight.
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    Cupid’s Potion

    cupid potion (1 of 1) What is your opinion on the icky love stuff? Are you all candy and roses and hearts and mushy stuff, or do you want to take all that stuff and burn it to the ground? Maybe somewhere in between? I have been in all of those categories before. Last year I was in the BURN IT ALL category.

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    This year though, I am changing my tune. Valentine’s Day doesn’t have to be just for couples. I have decided to devote the day to family love. Spoiling my kids and making them a fun dinner full of lots of hearts and pink and red!

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    This cupids potion is really a no-recipe recipe. Just put top vanilla ice cream with your choice of pink or red soda, and a licorice straw for garnish. Easy, fun, festive!

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    Cupid’s Potion

    Ingredients

    • Vanilla ice cream
    • Cherry 7-up, Raspberry Cream or Strawberry Cream Soda
    • Licorice for garnish, optional

    Instructions

  • Place vanilla ice cream in glass, top with soda. Garnish with licorice if desired. Serve immediately.
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