Dark Chocolate, Dark Hazelnut Heaven Chocolate Chip Ice Cream



This is kind of a combination between a sorbet and ice cream. It is super chocolatey, and light, but each tase is filled with creamy dark chocolate pieces and finely chopped hazelnuts. So good!~Amy

Dark Chocolate, Dark Hazelnut Heaven Chocolate Chip Ice Cream

4 1/2 cups water
2 cups sugar
1 1/2 cups unsweetened cocoa
2 cups half and half

2 3.5 oz Ghiradelli Intense Dark Hazelnut Heaven Chocolate Bars, finely chopped

In a large saucepan, whisk together water, sugar, and cocoa. Cook to a boil while whisking. Remove from heat and cool completely. Whisk in half and half and freeze according to manufacturer’s instructions. When freezing is complete. Stir in chopped chocolate. Serve immediately, or freeze in a covered container until ready to serve.

Recipe by Amy Richardson

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My Dad’s Caramel Popcorn!



My Dad is the best! He is famous for his delicious caramel corn, it is SO good!! Sunday nights growing up he would make a huge bowl, and even a second. A wonderful family tradition, that we still do! Thanks Dad, love you! ~Amy

My Dad’s Caramel Popcorn

2 cups corn syrup
2 cups brown sugar
1 cup butter
1/2 tsp salt

A huge bowl of popped corn, sorted.

In a large microwave proof bowl place butter, brown sugar, corn syrup, and salt. Cook on high for 1 minute. Stir and cook until it comes to a boil. Stir and pour over popped corn.

Recipe by my Dad

Tom Parker

Strawberry Pink Lemonade Ice Cream



Sipping pink lemonade on the porch just says summer! Add Strawberries, a touch of cream, freeze, and relax! ~Amy

Strawberry Pink Lemonade Ice Cream

3 cups halved strawberries
4 cups Minute Maid Pink Lemonade
1 cup heavy cream
1 cup sugar
Juice of 2 lemons

Place strawberries and 2 cups of the lemonade in the blender. Blend on high. Pour into large bowl and whisk in the remaining ingredients. Pour into ice cream maker and freeze according to manufactures instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Soft Serve, Mermaid & Unicorn Sprinkles, Sparkly Sugar Cones, and Magical Shell



What better way to start summer than with an ice cream party! Here are some recipes to get you started. Make some, buy some, but mostly just have fun! ~Amy

Soft Serve, Mermaid and Unicorn Sprinkles, Sparkly Sugar Cones, and Magical Shell

Homemade Ice cream:
Madagascar Vanilla
Fresh Strawberry
Double Chocolate

Sprinkles:
Mermaid Sprinkles
Unicorn Sprinkles
Pretty in Pink

Sparkly Sugar Cones

Magical Chocolate Shell:
White Chocolate Coconut
Milk Chocolate
Dark Chocolate Sea Salt

Classic Fresh Strawberry Ice Cream

1 cup fresh strawberries, finely chopped or slightly blended
2/3 cups sugar
1/4 tsp vanilla
2 cups half and half
1 1/2 tsp fresh lemon
Dash of salt

Whisk together all ingredients and freeze according to manufacture’s instructions.

Madagascar Bourbon Vanilla Ice Cream

3 cups half and half
3/4 cup sugar
2 tsp Madagascar Bourbon Vanilla
1 1/2 tsp fresh lemon
Dash of salt

Whisk together all ingredients and freeze according to manufacture’s instructions.

Double Dark Chocolate Ice Cream

2/3 cup Dutch processed unsweetened cocoa powder
1/2 cup brown sugar
1/3 sugar
3 cups half and half
Dash of salt

1/2 cup Dark Chocolate Sea Salt Magical Shell or 1/2 grated dark chocolate

Whisk together all ingredients and freeze according to manufacture’s instructions. When frozen slowly drizzle in chocolate shell, or stir in grated chocolate.

Sparkling Sugar Cones:

4 egg whites
1 1/4 cup confectioners sugar, sifted
3/4 + 2 tbsp flour
1/2 cup melted butter
1/4 tsp vanilla
Pinch of sea salt

In a medium sized bowl. Whisk together egg whites and confectioners sugar together until smooth. Add flour and salt, whisk again until smooth. Carefully whisk in butter and vanilla.

Heat pizzelle iron, spray lightly with cooking spray. Cook until brown. Remove immediate from iron, working quickly. using a paper towel roll to form a cone shape. Hold for a few seconds. Then set on baking sheet to cool completely.

To sparkle:

White Chocolate, melted
Milk or Dark Chocolate, melted

Assorted mermaid, unicorn, rose garden sprinkle mixes, pistachios, chocolate chips, coconut, graham crackers etc…

Makes 22-24 small cones

Magical Chocolate Shells:

White Chocolate Coconut Shell:
12oz Guittard white chocolate pieces
1/4 cup unfiltered coconut oil

Milk Chocolate Shell:
12oz Guittard milk chocolate pieces
1/4 cup unfiltered coconut oil

Dark Chocolate Sea Salt Shell:
12oz Guittard semi or bittersweet chocolate pieces
1/4 cup unfiltered coconut oil
1/4 -1/2 tsp sea salt

In a double boiler, place 12oz of desired chocolate pieces and 1/4 coconut oil in pan, and stir to melt. When just melted, remove from heat and pour into squeeze bottle until ready to use. If necessary, warm bottle under hot water to reach desired consistency.

All Recipe and party ideas by Amy Richardson

Product info:
Cusinart Soft Serve Ice Cream Maker
Best price Amazon 69$

Zeroll Ice Cream Scoop
Hard anodized 22$
Amazon
Orson Gygi

Paper ice cream cups:
Pleated cups, assorted cold cups
Orson Gygi’s, Standard Restaurant Supply

Wooden Spoons:
Amazon
Orson Gygi

Ice Cream Jars and labels:
Michaels
$5.99-14.99
Use 40% coupons, download app

Double Chocolate Sea Salt Oatmeal Cookies



Lately I have just been craving a good chocolate chip oatmeal cookie. I gave it a little twist with a touch of cinnamon, sea salt and two kinds of chocolate just for fun!~Amy

Double Chocolate Sea Salt Oatmeal Cookies

1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp Mexican or bourbon vanilla
1 tsp cinnamon
1 tsp soda
1/2 teaspoon sea salt
1 1/2 cups old fashioned oats
2 cups flour
1 cup milk chocolate pieces
1 cup bittersweet or semi sweet chocolate pieces

Beat butter for 2-3 minutes. Add sugars and beat again until light. Add eggs, vanilla, and salt, beat well. Add soda, and flour. When mixed add oats. Stir in chocolate chips.

Heat oven to 350

Line baking sheet with parchment.
Drop dough or using a large cookie scoop, six per baking sheet. Bake 14-16 minutes or until golden brown.

Makes 1-1/2 dozen large cookies

Recipe by Amy Richardson

Ozma’s Confetti Cake with Pink Vanilla Buttercream


This is my daughter’s favorite cake. I have made it every year for her birthday, except one year when I tried making it from scratch…So cheers to you Betty for making a great cake mix!~Amy

Nothing says Happy Birthday or a celebration quite like confetti, so sprinkle liberally and let the party start! ~Amy

Ozma’s Confetti Cake with Pink Vanilla Buttercream

1 box confetti cake mix, (I use Betty Crocker I think It has the best flavor)
1 small box instant vanilla pudding
4 large eggs
1 cup sour cream
3/4 cup water
1/4 cup butter, melted

Heat oven to 350 degrees

Spray three 7 inch cake pans, or two 8 inch pans with non stick cooking spray and line the bottoms only parchment. Set aside.

Mix all ingredients on medium speed for 2 minutes. Scrape and beat on high for 2 minutes. Pour into prepared pans. Bake 20-25 or until lightly brown and cake tester comes out clean. Cool, loosen edges, and turn on rack and cover with a flour sack cloth until ready to assemble.

Pink Vanilla Buttercream

1 cup butter, room temperature
8 cups confectioners sugar
1/2 cup milk
2 tsp Madagascar vanilla
2-3 drops neon pink food coloring

Confetti sprinkles

With an electric mixer beat butter, four cups of the powdered sugar, and milk until smooth. Add remaining sugar beat until smooth. Add vanilla and food coloring. Beat on high until light and fluffy.

To assemble:

Trim cake tops. Place one layer on cake plate, spread on a layer of butter cream. Place next layer and repeat. Spread a thin layer, a crumb coat over the top and sides. Refrigerate for at least 15 minutes. Coat again with a thicker layer and pipe around the bottom and top edge of the cake if desired. Fill top with confetti sprinkles.

Amy Richardson

Triple Chocolate Brownie Picnic Cookies



I love these cookies! They are like the ultimate brownie, but in a cookie! Perfect for a picnic or any summertime treat! ~Amy

Triple Chocolate Brownie Picnic Cookies

2/3 cup butter, softened
1 1/2 cups brown sugar
1 tbsp water
1 tsp vanilla
2 eggs
1/3 cup cocoa
1/4 tsp soda
1/2 tsp coarse salt
2 cups plus 1 tbsp flour
3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

Preheat oven to 375

With an electric mixer, beat butter and brown sugar for about 3 minutes. Add eggs, water, vanilla and salt. Mix until light, add, cocoa, flour and soda. Stir in chocolate chips.

With a large scoop, scoop dough onto parchment lined sheets. 6-8 per sheet drove pending on preferred size.
Bake for 9-11 minutes, or until bottoms are lightly brown. Remove from oven and let cool.

Recipe by Amy Richardson