Reese’s Ice Cream Cake

There is nothing I love more than peanut butter and chocolate combining their powers. I married a man who agrees with this sentiment, so when he asked for a Reese’s Ice Cream Cake for his birthday, I was more than happy to oblige.

I used this recipe as my foundation, and modified it to make this creamy, chocolatey, peanut buttery, delicious dessert. It’s perfect for birthdays or a Sunday afternoon treat, and can easily be made a day or two ahead of when you want to serve it.

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Reese’s Peanut Butter Cup Ice Cream Cake

You’ll need:

  • 1 8″x8″ peanut butter swirl brownies. Make ahead, as they’ll need time to cool
  • 1/2 gallon vanilla ice cream (my fave is Breyer’s Natural Vanilla)
  • 1 12 oz. bag of mini Reese’s peanut butter cups, unwrapped and chopped into quarters
  • 20 oreos
  • 1/4 cup butter, melted
  • Whipped cream

1. Make your brownies. Allow them to cool.

2. When they’re cool (or you can’t stand waiting any longer), pull your ice cream out of the freezer and allow it to soften on the counter. You want ice cream you can stir, but not melted ice cream. This will only take 20 or 30 minutes, less if it’s really warm in your house. While it’s softening, prepare the crust (steps 3 and 4), and unwrap and chop the peanut butter cups into quarters.

3. Put the oreos in a Ziploc bag, and smash them to smithereens using a meat tenderizer or a hammer.

20150405_1817134. Prepare a 9 inch spring form pan by spraying the bottom and sides. In a bowl, mix the crushed oreos and melted butter. Press mixture into the bottom of the spring form pan to form your crust.

5. Slice the brownies into tiny squares, about 1/2 inch on each side. Add ice cream, brownies, and half of the chopped Reese’s cups into a large bowl. Use a spatula to fold it all together. The goal is to not crush the brownies or the Reese’s!

6. Once it’s is well mixed, scoop into the spring form pan and level the top. Cover with saran wrap so the wrap is touching the entire top of the cake. This will help prevent freezer burn.

7. Once you’re ready to serve, pipe whipped cream around the edges and sprinkle the remaining Reese’s cups in the middle.

Enjoy!

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Peanut Butter Cookies–Gluten Free and Dairy Free

I have a piano student who has both a gluten and a dairy intolerance. When I mentioned there would be snacks at a studio party I was hosting, this student nonchalantly asked, “They’ll be gluten free and dairy free, right?” Umm……Of course! And so, they were.

20140314_095027This peanut butter cookie recipe is quick to whip up. I won’t promise they taste exactly like traditional peanut butter cookies, but they’re pretty good!

Peanut Butter Cookies (GF/DF)

Recipe based on Gluten Free Girl

You’ll need:

  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder

1. Preheat oven to 350 degrees, and cover two baking sheets with parchment paper.

2. Cream together the peanut butter and the sugar. Add the egg and vanilla and mix in. Add the baking powder, and combine.

3. Refrigerate for 20-30 minutes.

4. Roll into small balls, an inch in diameter. Much bigger than that, and the cookies won’t hold together. Roll each ball in sugar, and place on parchment covered cookie sheet. Using a small fork, press lightly on the top of the cookie.

20140313_1932055. Bake for 6-7 minutes. Let cool on the cookie sheet for 5 minutes, and then transfer to a cooling rack. They won’t quite look done coming out of the oven. That’s OK! They continue to bake on the cookie sheet after you take them out the oven.

A note: this dough will be gooier than your average cookie dough (even after refrigerating), due to not having any flour in it. It’s supposed to be like that–follow the directions, and you’re on your way to gluten and dairy free happiness. Happy baking!

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National Fudge Day

Happy National Fudge Day, folks! That’s right. Today, June 16th, 2013, is National Fudge Day. Is there a better day than today to make a mini batch of fudge? No. I’m pretty sure there isn’t.

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Peanut Butter Fudge

based on Alton Brown’s recipe

You’ll need:

  • 1 stick butter
  • 1/2 cup smooth peanut butter
  • 1/2 tsp vanilla
  • 1 3/4 cup powdered sugar

1. Put the butter and peanut butter in a microwave safe container. Cover with Saran Wrap. Microwave on high for 2 minutes. Stir, recover, and microwave for another 2 minutes.

2. Add vanilla and powdered sugar. Stir. You want a stiff consistency; think thick cookie dough. Add a little more powdered sugar if it isn’t quite there yet.

3. Find a tupperware container that is roughly 4×8 or 6×6 or….it doesn’t really matter. Spray the top side of parchment paper with oil, and line the bottom and sides of the container. Push the fudge into the container, and level the top.

IMG_02534. Cover and refrigerate for at least 2 hours.

5. Cut into roughly 1 inch x 1 inch squares. Devour!

IMG_0264Happy Fudging!

P.S. A double batch will fill a regular 8×8 dish.