Homemade Chocolate Ice Cream with NO MACHINE

Don't ask me how, but the results are better than Haagan Daz.

1 teaspoon instant coffee granules
1 tablespoon hot water
4 oz milk chocolate (I used 1 large Hershey's bar), broken into small pieces
1/2 cup sweetened condensed milk
pinch salt
1 tsp vanilla
1 1/4 cup cream

Mix hot water and coffee powder until dissolved.  Add chocolate and sweetened condensed milk and microwave in 15 second increments, mixing in between until chocolate is melted, about 1 minute.  Add pinch salt.  Set aside.

Add vanilla to cream and whip until soft peaks form, about 3-4 minutes with electric mixer on high.  Fold 1/3 whipped cream into chocolate mixture.  Add remaining whipped cream into chocolate, fold until no white streaks remain, and pour into a plastic container.  Freeze for six hours until firm.  It not using within 1-2 days, place plastic wrap on top of ice cream and use within 2 weeks.

Brownie Pudding Cake

I used to make a similar recipe but lost it a while ago.  After being struck with a major craving for it the other day, I found this recipe through Google on another cooking blog.  It is seriously DIVINE!  Same basic concept as the one I used to make- but SO much better.  The cinnamon is such an awesome touch!  It is super easy, but decadent and impressive.  It's a bittersweet cake, so definitely serve it with powdered sugar or ice cream on top .  Love it!

*Recipe and photo courtesy Sara's Kitchen

Brownie Pudding Cake

Ingredients

3/4 cup all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/3 cup unsweetened cocoa powder

1/2 cup milk

3 tablespoons butter, melted

1 1/2 teaspoons vanilla extract

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1/2 cup firmly packed brown sugar

1 3/4 cups boiling water

1/4 cup cocoa

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powdered sugar, for serving

Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.

Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.

Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.

Short cut pumpkin chocolate chip cookies

I found this recipe in a cookbook I got from my mother-in-law's ward. All of the women put in their best recipes, etc. You can whip these up in 5 minutes and they taste just the same as the longer version!


1 pkg. spice cake mix ( I didn't have a spice cake mix, so I used a carrot cake mix. My kids didn't know they were eating carrots in their cookies)

2 eggs

1/3 cup oil

1 (15 oz.) can pumpkin

chocolate chips

Mix all ingredients together and bake @ 350 for 15 to 18 minutes. These cookies need to look done to be done. Enjoy!