Chocolate Ice Cream Bowls

Today is a super easy recipie that I discovered on pinterest. At first sight, it was itimidating trying to make bowls out of chocolate, but after I started, I knew I would would have a success. Sorry about the pictures, I didn't think I would be using them for anything :)



Chocolate Ice Cream Bowls

 

1-2 packages chocolate chips (I use Guittard)
Your choice ice cream
Topping of choice
Small balloons

Melt the chocolate and place it in a cylinder shaped container. Blow up as many balloons as you want bowls. Dip the bowls in chocolate and make sure you get a thick coating. Place on parchment paper and put in the fridge to cool and harden. Once the bowls are dry, pop the balloon leaving the chocolate bowl and removing the popped balloon, and put your choice of ice cream and toppings inside. When serving place in another bowl so that the chocolate bowl doesn't melt in your hand.



Recipie is my own with inspiration from pinterest.
Picture is my own.

Banana Muffins

The Favorites Cookbook is stashed full of some of our family's favorite recipies. We have tried many of the recipies, but the one we make over and over again is the recipie for banana muffins. The banana muffins are moist and best right out of the oven with a cold glass of milk. My family also loves them with a little bit of butter.

Use very very brown bananas!

Tracy's Banana Muffins

From the Favorites Cookbook

1 cup sugar

½ cup vegetable oil

2 eggs

3 ripe bananas, mashed

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda and salt. Pour into greased muffin tins. Bake at 350 degrees for 18-20 minutes. Make 18-24 muffins. For mini muffins 12 minutes.

Recipie is not my own. Recipie is from the Favorites Cookbook.

Picture is my own.

Pasta Salad

This is one of our family's favorite summer dishes. We always end up pairing it with watermelon corn and hamburgers. It doesn't get more American summer than that. This salad has many variations but it is the easy dressing that makes it its own pasta salad. This recipe is the toppings we add to it.





Pasta Salad

1 pound penne, elbow, or rotini pasta
1 uncooked broccoli floret
1 package grape tomatoes
1 package Hormel mini pepperonis (or regular size)
String cheese (however much you like, we use about 3)
1 can olives
Parmesan cheese
Good seasons zesty Italian salad dressing (prepare according to package direction using red wine vinegar, and substituting additional red wine vinegar for the water.)
Salad supreme seasoning




Cook the pasta until tender and strain. Once all of the water has drained, pour into a large bowl with enough room to toss the salad. Meanwhile, cut the broccoli into bite-sized pieces and quarter or half the grape tomatoes. Slice the string cheese into small circles and drain the olives. Sprinkle all of the ingredients into the pasta and incorporate them into the pasta. Refrigerate and wait until right before serving to add the salad dressing. Dash with parmesan cheese and salad supreme seasoning.



Recipie is family recipie. Picture is my own.

Rolo Cookies

These are one of my favorite cookies. On the outside, it is a chocolate cookie, but as soon as you bite in, you taste a gooey caramel surprise. This recipie makes alot of cookies, so there are plenty to go around. This recipie is simple, but it does take time to wrap the dough around the rolos. For Christmas recently, I created a friends cookbook and my friend Taylor entered this recipie. Thank you Taylor!





Rolo Cookies

2 ½ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs
2 t. vanilla
48 rolos

2 T. sugar

Combine flour; cocoa and soda and set aside.  Beat sugars and butter until well blended; add eggs and vanilla.  Add dry mixture and blend well.  Shape cookies into small balls.  Press Rolo into center of ball and cover with dough.  Roll cookies in sugar.  Bake on ungreased cookie sheets at 350 degrees for 8-10 min., until tops of cookies are slightly cracked.  Cool on racks.

If you don't want to add the extra sugar on top, you can dash with powdered sugar when the cookies come out of the oven.

This recipie is not my own. Recipie from Taylor.

Picture is my own.

White Chocolate Raspberry Tart

Handle the Heat is a cooking blog I look for recipies on. I love to use her recipies and many posts will link back to her. I discovered this recipie and showed my sister. She made it and we really liked it. Although this tart is sweet and I would consider using more of the raspberry puree, I would make this recipie again.

White Chocolate Rasperry Tart
Tessa of Handle the Heat

Crust:
9 whole graham crackers (1 sleeve), broken into pieces
6 tablespoons unsalted butter, melted and cooled
2 tablespoons sugar
Filling:
10 ounces high-quality white chocolate, chopped
2/3 cup heavy cream
1/8 teaspoon kosher salt
Raspberry Swirl:
6 ounces fresh raspberries
2 tablespoons granulated sugar
(When making this again I would make more of the Rasperry swirl to make it more tart.)

Directions:

For the crust:
Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.
For the filling:
Place white chocolate in a large, heatproof bowl.
In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.
For the raspberry swirl:
In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.

Recipe by Tessa of Handle the Heat
http://www.handletheheat.com/2012/01/swirled-white-chocolate-raspberry-tart.html
Recipie is not my own. Recipie is made from Tessa of Handle the Heat's recipie.
Picture is my own.