Desserts

The Joys of a Classic Ice Cream Sandwich
By Samantha Seneviratne
June 23, 2017


The hand-held combination of a chocolate base and vanilla ice cream is sure to please.
Credit...Rikki Snyder for The New York Times

Summer is all about dashing through sprinklers, hiking into forests, and charging toward waves. Therefore the best summer foods — like fried chicken, hamburgers and corn on the cob — are all portable, hand-held and free from fuss. We want to munch while experiencing the joys of the season.

For dessert, nothing fits the bill better than the classic ice cream sandwich.

Designer ice cream sandwiches, made with amped-up cookies, fancy sprinkles and crazy flavors, can be tasty, but the classic combination of a chocolate base and vanilla ice cream pleases everyone who finds it in hand.

The pairing is basic, and so it is imperative that each element be lovely, a feat accomplished by making at least one of them from scratch.

The chocolate layers should have an addictive texture and taste of real chocolate. This version uses cocoa powder for a clean, pleasant flavor, and has a delightful chewiness, like the sought-after edges of a perfect brownie. Instead of a crunchy cookie, these cake layers are fudgy and soft enough to yield easily with each bite. (Errant ice cream squishing out the other end would be a disappointment and a distraction.) Baking one thin cake in a rimmed baking sheet, then cutting it in half, makes the process of filling enough sandwiches for a crowd easy and efficient.

Choose a good-quality ice cream to complete your sandwiches. If you aren’t making your own, look for a premium brand with a high butterfat content and less air to ensure a harder freeze and a slower melt, as well as a luxurious mouthfeel and heavenly texture.

Woolworth cheesecake




To make Woolworth cheesecake you’ll need the following ingredients:

1 3oz lemon Jell-0
1 cup boiling water
1 box graham cracker crumbs (3 cups) more for thicker crust divided
1 stick of melted butter
1 8oz cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can evaporate milk, well chilled, or 1 1/2 cups heavy whipping cream
Dissolve Jell-O in boiling water. Cool until slightly thickened.

How to make Woolworth cheesecake?

Mix 3/4 graham cracker crumbs and melted butter until well blended,
and press into the bottom of the 9 X 13 pan to form a crust.
Save the rest of the crumbs to sprinkle on top of the dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar, and lemon juice with a mixer until smooth.
Add thickened Jell-O and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill for at least 2 hours and up to overnight, and store covered in refrigerator.

Reese’s Brownie Stack



Reese’s Brownie Stack

Brownie recipe (You can use the box, but I prefer to make my own)

1 cup butter, melted
1 cup cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup flour
2 cups chocolate chips

2 bags of miniature Reese cups (7.6 ounces)
4 vanilla instant pudding mixes (5.1 oz)
8 cups milk
2 cups creamy peanut butter
6 teaspoons vanilla extract
2 containers cool whip (8 oz)

Preheat oven to 350 degrees.
Grease and flour a 13x9 pan. Set aside.

In a medium bowl of an electric mixer, add the butter and cocoa and stir until smooth. Add sugar and vanilla and blend. Add one egg at a time and mix to combine. Stir in the flour, then add the chocolate chips.

Spread batter evenly into prepared pan.
Bake for 20-25 min. Don’t over-bake.
When done, let cool, then break up into small pieces.

In a separate bowl, add pudding and milk and whisk. Mixture will be thick. Add the peanut butter and vanilla and mix together until smooth. Fold in whipped topping. Refrigerate until ready to assemble.

Unwrap individual Reese’s and chop into pieces.

In a large Trifle dish, place 1/3 off the brownies on the bottom. Top with 1/3 of the Reese’s peanut butter cups (save a few for the top) and top with 1/3 of the vanilla whipped cream mixture. Continue layering until you have three layers.

Refrigerate until ready to serve.

https://lilluna.com/reeses-brownies/

THE ULTIMATE FUDGE REESE CUP BROWNIES RECIPE|SUPER EASY| AFFORDABLE

Broken Glass Red Velvet Cake

No-Bake Chocolate Oat Bars



Delicious no-bake oatmeal bars with a chocolaty peanut butter layer.

Get The Recipe Now : https://t.ly/no-bake-chocolate-oat-bars
dessert

Pumpkin Pecan Cobbler



Ingredients:

For the Cobbler
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
For the Topping
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

Instructions:

Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Chocolate and Caramel Banana Bread

Strawberry bombs



Strawberry bombs

Ingredients:
300g (2 cups) flour
1 egg
45g (1/4 cup) sugar
pinch of salt
7g dry yeast
140ml (3/5 cup) warm milk
40g (1/4 cup) softened butter

Full Recipe: https://www.brightercook.com/2022/09/strawberry-bombs.html

Strawberry bombs: they are irresistible! https://m.youtube.com/watch?v=HTw-M3mhVE4

Icelandic Blueberry Skyr Cake

https://saltandwind.com/blueberry-icelandic-skyr-cake-recipe/

The Best Banana Pudding Ever



The Best Banana Pudding Ever

Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

https://dinnerthendessert.com/banana-pudding/

Banana pudding cheesecake squares
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers

Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.

For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve.