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Mint Cookie Ice Cream Cups

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It's that time of the year – Girl Scout Cookie season! Once you get your “sleeve” of those amazing thin mints, you will have a head start on the ingredients for this recipe! Of course you can use the Keebler Grasshopper cookies, but there is something about those Thin Mints!

This would be a great recipe to make for a birthday party or classroom snack too since the size is small and portable.

Mint Cookie Ice Cream Cups Ingredients

  • 48 oz tub, Mint Ice Cream
  • 1.5 cups, Heavy Cream
  • 12 oz, Semi-Sweet Chocolate Chips
  • 1 package, Chocolate Mint Cookies
  • Cupcake Wrappers

Mint Cookie Ice Cream Cups Directions

  1. Set the ice cream out to allow it to soften.
  2. Insert cupcake wrappers in two muffin pans.
  3. Place the chocolate mint cookies in a food processor and pulse a few times until they are crushed (can also place in a ziplock bag and use a rolling pin to crush).
  4. Sprinkle a layer into the bottom of each cupcake wrapper.
  5. Top with a layer of the softened mint chocolate ice cream – leaving about a quarter of an inch space at the top for the chocolate layer.
  6. Place the cupcake pans in the freezer while completing the next step.
  7. Using a small sauce pan on low heat, melt the chocolate chips – stirring consistently.
  8. Add the heavy cream and combine. Additional heavy cream may be added to taste, if desired.
  9. Remove the cupcake pans from the freezer, and pour the chocolate sauce on top of the ice cream layer. Optional – add a few chocolate chips or sprinkles to the top.
  10. Place the cupcake pans back in the freezer for at minimum 1 hour to allow the mint ice cream cookie cups to harden.

This recipe makes 2 dozen ice cream cups. Be sure to store the ice cream cookie cups in an airtight container in the freezer.

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Use our long handle measuring spoons to measure and stir this recipe.

White Chocolate Candy Eggs

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Easter is just around the corner. Instead of filling the baskets with lots of store-bought candy, save a few bucks and make these chocolate eggs! They are super easy to make and take no time at all!

White Chocolate Eggs Ingredients

  • Pastel M&M's
  • White Chocolate Candy Melts or White Chocolate Chips
  • Silicone Egg Mold (like this one)
  • Decorating Bag (these work great)

White Chocolate Eggs Directions

  1. Microwave your white chocolate candy melts in a microwave safe dish for 2-3 minutes on 50% power, stirring every 30 seconds until melted.
  2. Pour your chocolate into a decorating bag and cut the tip off the end.
  3. Place a few M&M's in the bottom of each mold.
  4. Now start squeezing your melted chocolate from your decorating bag on top of your M&M's, filling up each egg.
  5. Once all the molds are filled with M&M's and chocolate, tap the mold carefully on the counter to let the chocolate settle, and place in the freezer for 15 minutes or until hardened
  6. Stretch the sides of each mold and press up on the bottom to take your white chocolate eggs out of your molds.

These are Easter themed, but this recipe would definitely work for any holiday or season! I'm thinking some cute basketball molds would make these a great gift for an end-of-the-season party too!

wooden measuring spoons long handles utensi

Use our long handle measuring spoons to stir this recipe.

Homemade Coconut Truffles

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homemade-coconut-truffles-recipe

I always thought truffles were some elaborate, fancy treat but this recipe completely exonerates that belief! These are super simple to make and you likely have the ingredients in the pantry.

Coconut Truffles Ingredients

  • 12oz bag, Wilton Dark Chocolate Melting Candy
  • 2 2/3 cups + 1/3 cup, Sweetened Shredded Coconut Flakes
  • 3 TBS, Butter (melted)
  • 1/2 tsp, Vanilla Extract
  • 1/3 Cup, Sweetened Condensed Milk
  • 1/3 Cup, Powdered Sugar

Coconut Truffles Directions

  1. In a large mixing bowl, combine your 2 2/3 cups coconut flakes, butter, sweetened condensed milk, vanilla, and powdered sugar and mix well.
  2. Use a tablespoon to scoop out your coconut mixture and roll into small 1″ balls.
  3. Freeze for 1 hour.
  4. Microwave your dark chocolate wafers in a microwave safe bowl for 4-5 minutes on 50% power, stirring every 30 seconds until melted.
  5. Dunk your coconut balls into the chocolate and set on a piece of parchment paper.
  6. Sprinkle with coconut flakes and let your chocolate set.

Grab your leftover cellophane bags from the Peppermint Chocolate Bark and use them to gift these yummies as well! Be warned, people will come to expect delicious treats from you in the future!

wooden measuring spoons long handles utensi

Use our long handle measuring spoons to measure and stir this recipe.

Peppermint Chocolate Snowflake Bark

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Peppermint Bark is a recipe that we make frequently, mostly at Christmas and the holidays. But, it is seriously good year-round, amiright?! This peppermint bark recipe not only has white chocolate but a dark chocolate making it twice as good!

Peppermint Chocolate Bark Ingredients

Peppermint Chocolate Bark Directions

  1. Place 3 peppermint melts in each snowflake and heat in the microwave on 50% power for 2 minutes, or until melted.
  2. Pick up your mold and carefully drop on the counter a couple times to make sure your chocolate evenly spreads.
  3. Place in the freezer for one minute.
  4. In a small microwave safe bowl, melt 3/4 cup of your dark chocolate melts on 50% power for 2-3 minutes, stirring every 30 seconds until melted.
  5. Pour your dark chocolate into a decorating bag and cut a small tip off the end.
  6. Carefully squeeze your chocolate on top of your white peppermint chocolate.
  7. Pick up your mold again and carefully drop it onto the counter to evenly spread your dark chocolate.
  8. Freeze for 30 minutes, then stretch the sides of your mold and press up on the bottom to remove your chocolates.

This would make a perfect gift for anyone you like to do a little something for. Add a few to a cellophane bag with some ribbon and it's a delicious gift!

 


Use our long handle measuring spoons (and on Amazon) to measure and stir this recipe.
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Oven Roasted Pumpkin Seeds Recipe

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oven-roasted-toasted-pumpkin-seeds-recipe

It's pumpkin season. That means it's all things pumpkin all the time – HA! Seriously though, I remember my very first time toasting pumpkin seeds. I was in Kindergarten in Mrs. Putnam's class and our snack for the day was toasted pumpkin seeds. I just remember them tasting so darn good!

Now that I'm all grown, this is a fun snack and activity with the kids. Let them get all the goopy seeds out of the pumpkin and them help season and stick them in the oven. We need to get our pumpkins soon so we can make this healthy snack!

Toasted Pumpkin Seeds Ingredients

  • Seeds from 1 Large Pumpkin
  • 1 TBS, Extra Virgin Olive Oil
  • 1/4 tsp, Sea Salt
  • 1 TBS, Lawry's Seasoning Salt

oven-toasted-pumpkin-seeds

Toasted Pumpkin Seeds Directions

  1. Remove the seeds from the inside of your pumpkin.
  2. Rinse in a strainer until you get all the pumpkin goop off.
  3. Soak in a bowl of water with a pinch of salt for about 30 minutes.
  4. Rinse and place your seeds in a pot of boiling water, boil for about 10 minutes.
  5. Dry your seeds with a paper towel, place into a place dish, and toss with your olive oil, salt, and Lawry's seasoning salt.
  6. Bake for 30-40 minutes, tossing every 8-10 minutes.

Let cool and enjoy! Store these in a mason jar if they last that long!

Be sure to pin this on Pinterest to save it!

wooden measuring spoons long handles utensi

Use our long handle measuring spoons to measure and stir this recipe.

Keep the seeds from your pumpkins to make these delicious oven roasted pumpkin seeds!

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