Category: Desserts

Who out there has ever made ice cream bread? If you haven’t, what are you waiting for? You use only two ingredients and two steps.

All you have to do is mix self-rising flour with softened ice cream of choice and bake. Poof! You have bread!

You need ice cream that is not sugar free or low fat…just regular full fat ice cream. This one is made with… just chocolate. But just imagine how awesome a loaf of Ben and Jerry’s Rocky Road or Cherry Garcia bread could be.

I have made it with Chunky Monkey and it is delicious.

I will include that recipe too so you can try it. Go with bold flavors of ice cream such as peanut butter or butter pecan.

Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!

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Ice Cream Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Really easy and the flavor of your choice. The only recipe you'll ever need for quick bread!

Course: Dessert

Cuisine: American

Keyword: Ice Cream Bread

Servings: 6

Calories: 325 kcal

Ingredients

• 2 cups of your favorite ice cream softened
• 1 1/2 cups self rising flour

Instructions

1. Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined.
2. Smooth it out in the loaf pan so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean.
3. Cool for a while and then serve.

Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)

2 pints Ben & Jerry’s Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped

Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper.

Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan.

Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf.

If the top starts to brown too much, cover it with aluminum foil and continue to bake.

The bread is done when a skewer inserted into the middle comes out clean.

Enjoy!

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Combining decadent flavors, this Grasshopper Poke Cake gives you that moist chocolatey goodness from a chocolate cake covered in sweetened condensed milk, hot fudge mixed with Thin Mint Cookie crumbs, and topped with a mint whipped topping and Andes Mint Chips.

Girl Scout Thin Mints work perfectly for this recipe but the Keebler ones will also work great.

Mint and chocolate topped off with a fudgy layer along with a whipped topping that melts in your mouth.

It’ll be hard to resist a second piece!

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Grasshopper Poke Cake

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

 

Delicious combination of flavors for family or friends. Everybody will love it!!! 

Course: Dessert

Cuisine: American

Keyword: Grasshopper Poke Cake

Servings: 6

Calories: 375 kcal

Ingredients

• 1 chocolate cake mix + water oil, eggs as listed on the box
• 14.5 oz can sweetened condensed milk
• 12.8 oz jar Hershey’s Special Hot Fudge Sauce
• 10 oz package Keebler Fudge Mint Cookies or Thin Mints, if in season
• 16 oz container cool whip whipping cream may be even better
• 1 Duncan Hines Mint flavor packet
• 1 cup Andes Mint chips

Instructions

1. Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
2. Use the end of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
3. Heat the hot fudge sauce in a small bowl in the microwave, just enough to soften it. 30-40 seconds is sufficient. Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
4. In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer. Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
5. Refrigerate and chill for at least 4 hours, but overnight is best.
6. Cut, serve and enjoy.

Tips and Tidbits

This great cake has gotten rave reviews every time I make it.

I use applesauce in place of oil for the cake and then use sugar free Whip Topping.

AS far as cake goes it makes it kind of healthy.

I like to make cakes and my family says by far this is their most favorite!

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Legend has it that Chocolate Molten Lava Cake was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied.

Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate ‘Lava’ Cake!

Brilliant!”

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Chocolate Molten Lava Cake

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

 

Absolutely delicious. The novelty of this dessert will have your guests amazed!

Course: Dessert

Cuisine: American

Keyword: Chocolate Molten Lava Cake

Servings: 4

Calories: 320 kcal

Ingredients

• 4 oz. semi-sweet baking chocolate I have also used 4 oz. semi-sweet chocolate chips with success
• ½ cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tablespoons flour

Instructions

1. Preheat oven to 425 degrees F.
2. Spray 4 small (6-8 oz) ramekin dishes with cooking spray and place on a baking sheet. Set aside.
3. In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, string between each increment until chocolate and butter are combined and smooth.
4. Add powdered sugar and stir in evenly.
5. Add eggs and egg yolks and beat in until well combined.
6. Stir in flour until well combined.
7. Pour and distribute batter evenly in the 4 prepared ramekin dishes.
8. Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
9. Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.
10. Serve with dusted powdered sugar, ice cream, magic shell or however desired. No matter how you want to eat it, serve immediately.

Tips and Tidbits

I like to  make everything from scratch.

Let me tell you, the texture of this recipe is awesome. I used to go to a Brazilian restaurant that sold a very similar cake with ice cream. It is to die for.

The only change I would make would be omitting the coffee the next  time I make it, as it is a little strong for my children.

I received so many compliments about how good this cake tastes.

The cake is very susceptible to breaking when unmolding, so I now make it in soufflé cups and they look and taste great

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These Caramel Chocolate Bars will satisfy the most discriminating sweet tooth with layer after luscious layer of chocolate, peanuts, and caramel, then glazed with butterscotch, peanut butter and more chocolate

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

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Caramel Chocolate Bars

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Delicious and easy to make. Dessert doesn't get any better than that! 

Course: Dessert

Cuisine: American

Keyword: Caramel Chocolate Bars

Servings: 6

Calories: 275 kcal

Ingredients

• 1 1/2 cups brown sugar firmly packed
• 2 cups quick oatmeal
• 1 16 ounce bag chocolate chips
• 3/4 cups caramel ice cream topping
• 1 1/4 cups margarine
• 2 cups flour plus
• 3 tablespoons flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Preheat oven to 350°.
2. Cream brown sugar and margarine. Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.
3. Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.
4. Sprinkle chocolate chips over crust.
5. Mix caramel topping with the reserved flour. Drizzle this over the chips.
6. Sprinkle the top with the remaining crumb mixture.
7. Bake for an additional 15 minutes.

Tips and Tidbits

These are really good the first day and only improve with age.

I have just started using heath bits instead of nuts and they taste like little candy bars.

I find them easier to get out of the pan if you grease it first and don’t pour the caramel to the edge.

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Baileys Irish Cream Chocolate Chip Cheesecake is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers!

If you love Bailey’s Irish Cream and chocolate, then you are going to love this creamy cheesecake!

I like making a whole cheesecake on the weekends, slicing it and then freezing it as individual servings so I can have a great homemade dessert available whenever.

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Baileys Irish Cream Chocolate Chip Cheesecake

Prep Time

1 hr 10 mins

Cook Time

1 hr 20 mins

Total Time

2 hrs 30 mins

 

A lot of fun to make and sooo good. A cheesecake lovers delight! 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 325 kcal

Ingredients

Crust

• 1/2 cup toasted pecans cooled and crushed
• 2 cups chocolate Oreo cookie crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter

Filling

• 2 1/4 lbs cream cheese at room temp
• 1 2/3 cups sugar
• 5 eggs at room temp
• 1 cup Baileys Original Irish Cream
• 1 tablespoon vanilla
• 1 cup semi-sweet chocolate chips

Coffee Cream Topping

• 1 cup chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon instant coffee powder
• chocolate curls or Skor English toffee bit for decoration on top

Instructions

Crust:

1. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minutes.

Filling:

1. Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling.
2. Sprinkle with remaining chocolate chips.
3. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
4. Cool cake completely.

Coffee Cream Topping:

1. Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits.

*NOTE: Be sure to make and refrigerate at least one day before serving.

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Peanut Butter Cup Rice Krispie Treats? Chocolate and peanut butter with a nice rice cereal crunch! I really intended to make plain rice Krispie treats.

But as I pulled out the cereal from the bottom cupboard, I glanced over to the other side where I keep the “off-limits” food.

The bright orange packages of peanut butter cups started yelling at me.  “Pick us!”  “We would be great to use!”  “You know how good we are!”

Yes, I do hear candy voices!  That’s not weird, is it?

How in the world was I supposed to resist candy that was basically forcing itself on me?  I just couldn’t.

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Peanut Butter Cup Rice Krispie Treats

Prep Time

30 mins

Cook Time

2 mins

Resting Time

1 hr

Total Time

32 mins

 

A delicious variation of Rice Krispie Treats. 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 360 kcal

Ingredients

• 1 cup white granulated sugar
• 1 cup corn syrup
• 1 1/3 cups creamy peanut butter
• 4 1/4 cups Rice Krispies cereal
• 6 peanut butter cups chopped or 1 cup large handful mini peanut butter cup.
• 1/2 cup handful semi-sweet chocolate chips

Instructions

1. Combine sugar, corn syrup and peanut butter in a large bowl until smooth.
2. Microwave on high for 2 minutes.
3. Stir until smooth. The mixture should be liquid and appear melted.
4. The sugar should be mostly dissolved.
5. (this can be done on the stove in a saucepan on low heat)
6. Stir in the rice krispies and then stir in chocolate chips. They will melt as you stir and mixture will turn brown.
7. Gently stir in peanut butter cup pieces.
8. I suggest adding in about half of the pieces, stir. Place remaining pieces on top of the mixture and scoop them up with a cookie scoop along with some of the mixture. This way every scoop with have an intact peanut butter cup piece to show.
9. Place scoopfuls of the mixture on a cookie sheet covered with parchment, silicone mat or waxed paper.
10. Allow to harden at room temperature (or place in refrigerator for a few minutes to speed up the process). Store in a covered container at room temperature.

Tips and Tidbits About Peanut Butter Rice Krispie Treats

If your finished treats are too hard you heated the sugar/peanut butter mixture too long, try reducing the time.

If your treats don’t harden and are too soft, try cooking the mixture longer.

Up Next:

Snickers Rice Krispie Treats

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Just make this simple Quick Chocolate Cake In Less Than 10 Minutes if you have unexpected guests and you don’t know what to serve to them. You don’t rush to the market.  It will leave them with an open mouth!!!

Stir this up in the pan and 5 minutes later you’re eating a delicious fudgy cake.

Make sure to use a microwave safe dish. Cooking time may vary between microwaves. Check after about 4 minutes by carefully tapping dish—cake is done with it’s just set with the slightest jiggle.

Take care as the cake will be hot.

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Quick Chocolate Cake In Less Than 10 Minutes

Prep Time

3 mins

Cook Time

7 mins

Total Time

10 mins

 

Quick, easy and delicious!!!

Course: Dessert

Cuisine: American

Servings: 4

Calories: 320 kcal

Ingredients

• 1 cup sugar
• 2 cups flour
• 2 tsp baking powder
• 1/4 cup cocoa
• 2 eggs
• 3/4 cup cream
• 3/4 cup milk
• 125 g butter
• 180 g dark chocolate

Instructions

1. Combine all the dry ingredients, and then add the eggs, the milk and the butter.
2. Mix well and then add the mixture into a baking pan which you can fit it into a microwave.
3. Bake the cake on a high temperature for 7-8 minutes, take it out and check is it baked with a toothpick.
4. Allow it to cool down for a few minutes. While it's cooling melt the chocolate together with the cream.
5. Pour the chocolate over the cake and serve it.

Enjoy!

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This Brown Sugar Caramel Pound Cake fills the bill for dessert for any occasion. A fancy dinner party or a family dinner or any other occasion you have.

I don’t often eat desserts after meals. But when I do I like something scrumptious like this pound cake!

Special occasions seem to cry out for a dessert. When hosting a dinner party, no matter how many people or how fancy, a great meal just has to have that final touch of a tasty dessert.

Desserts are perfect for holiday dinners, office gatherings, and birthday parties. Desserts have taken over as the norm in social events like these.

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Brown Sugar Caramel Pound Cake

Delicious pound cake featuring brown sugar, toffee chips and pecans with a brown sugar glaze. 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 365 kcal

Ingredients

• 1 ½ cups butter softened
• 2 cups light brown sugar packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8 oz bag toffee chips
• 1 cup pecans chopped

Carmel Drizzle:

• 114 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 325F. Spray a 12 cup Bundt pan with cooking spray with flour.
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
3. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.
2. NOTE: Make sure you drizzle the caramel while it’s still HOT.

Enjoy!

Up Next:

Amanda’s Cheese Pound Cake

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I don’t remember when I was first introduced to this No-Bake Butterfinger Pie but one thing I do know… It’s delicious!!! Every time I make it I have to really hustle to get a piece before family and friends get it all.

I love no-bake sweet treats. Especially during the summer months since I don’t have to heat up the kitchen with the oven. I save every recipe I find that’s no-bake. Sweet and savory! I really found a treasure in this one!

Even if you’re not a big peanut butter fan I’ll bet you still like the occasional butterfinger. If so this pie has your number!

It whips up in a matter of minutes but it does need to be put in the fridge to chill for a few hours. The wait is well worth every bite. So creamy and incredible!

Especially good if you drench each slice in chocolate syrup and whipped cream.

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No-Bake Butterfinger Pie

Course: Dessert

Cuisine: American

Ingredients

• 1 1/2 cups chocolate graham crackers crushed (1 packet, 9-10 crackers)
• 6 tablespoons butter or margarine melted
• 1 Butterfinger candy bar crushed
• 8 ounces PHILADELPHIA Cream Cheese
• 1 teaspoon vanilla extract
• 1/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1/2 cup creamy peanut butter
• 16 ounces Cool Whip unthawed
• 8 oz ounces Cool Whip Extra
• 2 Butterfinger candy bar crushed (divided into 2 bowls)
• 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
• 1 ounce crushed peanuts

Instructions

1. FOR PIE CRUST: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Add mixture to pie pan and press firmly into bottom and sides. Put into freezer to chill until ready to fill.
2. FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.
3. TO FINISH: Place the pie filling into the pie crust. Garnish evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover and freeze for at least two hours before serving.

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Did you know that you can make delicious fudge quickly and easily by using your microwave? This Two Minute Microwave Fudge gives you terrific results.

Here are a few tips.

1. Use a wooden spoon or a silicone mixing spoon.
2. Use a proper microwave-safe container. Just because a container is made of plastic doesn’t mean its microwave safe.
3. Let it cool completely, before cutting it into squares. Store in an airtight container.

Make up a batch for your friends and family. Or heck just for yourself!

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Two Minute Microwave Fudge

Prep Time

15 mins

Cook Time

2 mins

Chill Time

1 hr

Total Time

1 hr 17 mins

 

Quick, easy and oh so good!

Course: Dessert

Cuisine: American

Keyword: Two Minute Microwave Fudge

Servings: 4

Calories: 375 kcal

Ingredients

• 1 lb powdered sugar
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 teaspoons vanilla
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup chopped nuts optional

Instructions

1. Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes.
2. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL).
3. Spread in 8 X 8 X 2 inch baking pan.
4. Chill about 1 hour or until firm. Cut into pieces.

Enjoy!

Up Next: 

Microwave Hot Fudge Pudding Cake

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