Mint Ice Cream with Chocolate Pieces (Mint Chocolate Chip) with Bonus Ice Cream Sandwich Idea

Is it okay for me to share another half-recipe with you? And an ice cream one when it is cool weather season? I hope so, because that is what you are getting today.

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Tahini Chocolate Chunk Cookies

When I saw this recipe I was intrigued and excited to find another use for tahini (I often use some of a jar and am left with a random amount). And then I tried to do a little research to find other recipes like this one. I didn’t have much luck. I actually started by trying to find this on the Food Network’s website to see if people reviewed it or talked about it, but nothing. No tips/tricks/warnings. So, I went into it not knowing what to expect.

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Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

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Either way you make this, it is easy and fast.

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You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

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Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

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Chocolate-Chocolate Muffins

These are easy-peasy. And fast. Almost fast enough to appease a toddler. Not quite. He satisfied himself with some other breakfast first, and then feasted on part of one…and then part of K’s. And I think part of mine, too. He is a little mooch, isn’t he? Anyway, he has certainly learned what chocolate looks like and knows he wants it when he sees it. Smart boy.

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Quick sidenote…do you consider muffins strictly for breakfast? What about donuts? I always considered both more treats than breakfast, but my husband and some friends feel otherwise.

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Fudgingahead’s Doubletree Hotel Chocolate Chip Cookies

 

I have yet to stay at a hotel that gives away cookies regularly with a stay. One hotel did treats for us, but that might have just been because we stayed there for two special occasions (our honeymoon and an anniversary trip). Sooo, I don’t expect chocolate for a stay, but that does sound nice! These cookies have snuck into our rotation of cookies because they are chock full of chocolate. Somehow the oats don’t make the cookie too chewy or oat-flavored. They add just enough chew to keep things *this* side of soft. Sometimes I want my regular chocolate chip cookies, but when I am in the mood for storebought-looking, large, chocolate-filled cookies, these are perrrrrfect.

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Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

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You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

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As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

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You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

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A peek inside before it baked….

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And what happens when you slide it off the bottom of the springform pan early…

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The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

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Add both sugars and beat for another 2-3 minutes, again until fluffy.

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Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

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Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

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Then, stir in the chocolate chips and mix until combined.

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Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

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Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

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Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Lactation Chocolate Chip Cookies

A friend recently had her baby and was worried about her milk supply. So yeah, when I said lactation in the title, I meant….lactating moms. Does lactating sound odd to you? It does to me, but I think because the term isn’t used all over the place as often as “breastfeeding” or “nursing”. Lactating makes me feel more like a cow. When a (different) friend commented how I am still lactating, I was all “whooooaaa….oh yeah, I guess so, haha.” And I guess there is the whole idea that you might even be lactating but not breastfeeding. So, maybe these should be called Breastfeeding Chocolate Chip Cookies? Anyhoo, the friend with the baby (who also has a toddler) was going to make herself some cookies. I volunteered, and she still said “I think I might have some time, and I have the supplies”. After I pushed a bit more, she willingly let me make them for her, since I have half the number of kids she does, so therefore triple the amount of free time. And baking is one of my “things”, so it was nice to be able to help out with a hobby. She sent her husband over with the Brewer’s yeast and flaxseed (who then handed them over to K at the door since I was putting the Fudgelet down for bed, which felt like a drug deal, haha), and gave me a recipe she used previously. I changed the recipe a bunch, partly because the original one wasn’t super clear with the directions. Also, I ended up making two batches, so I changed the ratios a bit the second time since I now knew how the cookies would turn out.

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