Homemade chocolate ice cream made in a blender, mini chocolate chips, whipped cream with chocolate drizzled on top. What more could you ask for?
I made these delicious concoctions for my little sister’s birthday just last week. Five years old and just as cute as ever!
Here are the simple directions so that you, too can surprise a loved one!
1. Blend cocolate ice cream with milk in a blender and hand mix in chocolate chips. Get it to the consistency that you like by adding more or less milk.
2. Spoon/pour into fancy sundae glasses-this is a must.:)
3. Pile on the whipped cream, drizzle on the chocolate, poke a fancy straw in, and enjoy!
This is a super yummy, peanut buttery filled chocolate cookie recipe. My aunt made these for Christmas baking and they were so good that I had to share them with you.
This is from The Busty Baker’s recipes. Adapted from Sweet Pea’s kitchen. Makes about 20 cookies.
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 tsp. salt
1/2 cup granulated sugar ( plus more for rolling)
1/2 cup packed brown sugar
1/2 cup, 1 stick unsalted butter, at room temp.
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1/4 cup plus two tablespoons creamy peanut butter
1/4 cup plus two tablespoons confectioners’ sugar
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats; set aside.
2.in a medium bowl, whisk together flour, cocoa,baking soda and salt. 3.in a bowl of an electric mixer, beat together butter, sugars, and 1/4 cup peanut butter until light and fluffy. Dd egg and vanilla, beating to combine scraping down sides of bowl as needed. Add flour mixture and beat until just combined. Set aside.
4. In a medium bowl mix together peanut butter and confectioners’ sugar for filling stirring until smooth.
5. Using a one inch cookie scoop or a heaping tablespoon flatten a tablespoon of dough into a 2 1/2 to 3 inch circle with your hands. Place about a teaspoon of peanut butter filling in the center of the dough. Wrap the dough around the peanut butter, pressing to seal. Gently roll he dough into a ball, being careful not to squash the peanut butter filling out, mad roll the ball in granulated sugar to coat. Place cookies on the prepared baking sheets, spacing about two inches apart. Using the flat bottoms of a glass,press the cookies down he gently flattening to about a 1/2 inch thick. Bake, rotating halfway through for about 7-9 minutes. Let stand on baking sheet for 2 minutes before transferring to a wire rack to cool completely. I hope you enjoy these delicious treats!!