Dedra here. Big things have been happening in my household lately. No, I'm not the one pregnant--Michelle is. :) Just making sure we are all clear on that one! :)
I've been exhausted with everything lately. My husband's work still hasn't improved. We aren't too far from the end of our rope. Still can't buy the house that we walked through 15 months ago but we are still trying!!! Half of our things have been packed up for almost 2 years and I have had enough. I have been unpacking, reorganizing, throwing even more things away and giving boxes of stuff to charities. I'm hoping to be done by the end of next week and hopefully I will be able to blog more and design more with a box-less and more organized home.
The oldest started preschool this week. Little sister got to tag along too. We are doing a "Joy School" type of thing where each mom takes a week. It's pretty low key which is what I was looking for. It is good but sad at the same time. The oldest also lost a tooth last week. Crazy! She got her first two teeth before 4 months so it is expected but still crazy to see her toothless.
NOW on to the reason you're here:
Ice Cream Goodness
I made some yummy desserts to take to a dinner party. I was going to look at pinterest but the idea just came into my head and it sounded to yummy to ignore! I was soooo right.
Its like an individual ice cream pie with some twists.
I started with a suped up graham cracker crust topped with chocolate chips. Bake.
Then comes ice cream.
Top with whipped cream and candy bars. I used Reese's Fastbreak (my favorite), Kit Kat, Reese's and York (not my favorite combination but one of the kids was super excited for the York so it was definitely worth it!)
Here's the real instructions:
Graham Cracker Crust:
12 full graham crackers
1/2 c. sugar
3 shakes cinnamon (the secret weapon)
6 T butter (the real goodness!)
1 t. water
Put graham crackers, sugar and cinnamon in a food processor OR how I did it: place in ziploc bag and beat and roll with a rolling pin. It is actually super easy--maybe takes a minute. Add melted butter and water to the bag. Close. Scrunch with hands until it forms nice clumps.
Preheat oven to 350 degrees. Spray cupcake pan with some sort of oil/butter spray. Put decent amount of gloppy mixture in each section. If you want, sprinkle in some chocolate chips. (It makes the pies a little hard to dig your spoon into. It still tastes really good without.) Bake for 10 minutes at 350 degrees. Remove and smooth chocolate with a spoon. Put in freezer. Place candy bars in freezer. Pull out ice cream and frozen whipped topping to thaw (I usually only use real whipped cream but this is really good this way!).
Remove candy bars and cut up. Fill cups with ice cream. Put a dollop of whipped cream on top. Sprinkle on the
candy bars. Put back in freezer. Pull out 10 minutes before serving.
Note: I've tried smaller muffin tins too (yeah, I've eaten more than I'm willing to admit this week) and the crust got really crunchy cooking at 10 minutes and I LOVE it too! I can't decide which I like better. I recommend making both about 3 times a week. Of course you'd probably have to excercise 16 hours to keep that many at bay but hey--it's worth it!