Cookies and Cream Ice Cream Cups

Happy Labor Day

I saw this super simple "recipe" on an episode of the Pioneer Woman.  My son begged me to make them.  Really so simple, just 3 ingredients and what could be yummier than ice cream and Oreos? Great little treat to keep in the fridge for the kids.  You can find the original recipe here.

Ingredients:

2 pints of vanilla ice-cream, slightly softened

1 package of Oreo cookies

2 tablespoons butter, melted

Preparation:

In a food processor pulse 15 Oreo cookies until they are small crumbs. Add melted butter to cookies crumbs and mix until combined.  Press a tablespoon of the cookie mixture into the bottom of each muffin tin and press up the side.  Freeze until set, about 15 minutes.  Meanwhile take 8-10 more Oreos and put in food processor and pulse into crumbs.  Put softened vanilla ice-cream in a large bowl and add cookie crumbs and mix to combine.  Spoon ice-cream mixture into each muffin cup on top of cookie crumb crust.  Top with some extra crushed Oreos and place muffin tin in the freezer overnight to set.  I used a silicone muffin tin which made it very easy to pop out each ice cream cup.  Pop out cups and store in a ziploc bag in the freezer.

Peanut Butter Cookies

There is nothing better than a good classic peanut butter cookie.  I always loved to make these when I was young and not much has changed.   You can add chocolate chips or nuts and even oatmeal to this recipe but I always just prefer them plain.....simple and delicous!

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar (plus a small bowl of extra sugar for finishing cookies)

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup flour

Preparation:

Preheat oven to 350 degrees F.  In a large bowl cream together softened butter and peanut butter.  Beat in both sugars until light, about 2 minutes.  Beat in egg and vanilla until incorporated evenly.  Add salt, baking soda and flour and beat until just combined.

On a prepared cookie sheet (lined and sprayed with non-stick cooking spray) Roll dough into small balls and place 1/2 inch apart.   Using the back of a fork first dipped in water and then dipped in granulated sugar, gently flatten each dough ball and make a crosshatch pattern.  (press fork down in one direction and then lift up.  Then press fork down in other direction across the lines to make pattern).  

Bake for 10 minutes until cookies are slightly browned on edges.  Let cool slightly before removing from cookie sheet.  Enjoy!

Lemon Zucchini Muffins with Lemon Glaze

We just returned from spending the summer in sunny California!  What a nice extended vacation.  We stayed with my Aunt who has the most fabulous fruit trees in her backyard.  How nice to go out and pick a lemon, orange or apple anytime we wanted.  I use lemons ALL the time when I cook and bake so this was just super convenient.  Also since it was so nice and hot where we were and you pick the lemons fresh off the tree you get this warm very juicy piece of fruit to use which was so easy to extract juice from.  The kids made fresh lemonade a few times which they absolutely LOVED.  The recipe that I made, Lemon Zuchinni Bread was super delicious and light and refreshing.  The perfect summer treat.

Beautiful Lemon Tree

Ingredients:

1 c grated Zucchini
Zest of 1 lemon
2 TB lemon juice
1 c sugar
1/2 cup buttermilk (or scant 1/2 c of milk with 1 TB lemon juice mixed in)
2 eggs
1/2 cup canola oil
2 cups flour
2 tsp baking powder
1/2 tap salt

Lemon icing
1 c powdered sugar
2 TB lemon juice
1 TB milk

Preparation:

For cake mix dry ingredients (flour, salt, baking powder) together and set aside

In large bowl beat eggs, add sugar and oil and mix until combined.  Next add buttermilk and lemon juice and lemon zest. Fold in grated Zuchinni.

Add dry ingredients to wet and stir until well combined.

Pour into prepared lined muffin tins to make muffins or a greased loaf pan to make a cake.

Bake at 350 for 20-25 min for muffins or 40-45 min for loaf pan.

For the icing combine powdered sugar, lemon juice and milk together.  Drizzle over warm cake.

Enjoy!