mint chip ice cream pie

the goods:

8 ounces semisweet chocolate, melted
4 cups rice crispy cereal
2 pints minth chip ice cream, slightly softened




In a large bowl, combine the chocolate and cereal until the cereal is completely coated.



Transfer to a 9-inch springform pan. Press the mixture into the bottom and up the sides of the pan.



Freeze just until firm, 5 to 10 minutes.



Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 2 hours or up to 3 days.

(in case anyone is wondering, that's Ryli's little hand in the background, patiently tapping her fingers while her dad slices the pie)

s'more cookies

the goods:

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces dark chocolate, cut into 30 squares
15 large marshmallows, halved horizontally



Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.



Drop dough by tablespoons, 1 inch apart, onto two baking sheets.



Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes.



Repeat with second cookie sheet. Heat broiler. Top each cookie with a marshmallow half.



One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 and 1/2 minutes. Transfer cookies to wire racks to cool.

raspberry ice cream cake

the goods:

1 loaf pound cake
1 and 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened



Slice pound cake horizontally into thirds.



Place bottom layer of cake on a large piece of foil.



Sprinkle half the raspberries over cake and spread evenly with 1/2 the ice cream.



Top with the middle cake layer, second half of strawberries and remaining ice cream.



Finish with remaining cake top and press to adhere. Wrap with foil and freeze at least 4 hours (or up to overnight).



Slice and serve!

blackberry puffs

the goods:

1 sheet frozen puff pastry, thawed
3 cups blackberries (12 ounces)
2 tablespoons sugar, plus more for sprinkling
3/4 cup marscapone cheese
1 egg



Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet. Refrigerate until firm, 15 minutes. Whisk egg with 1 tablespoon water and brush pastry with egg wash. Sprinkle with sugar and bake until pastry is puffed and golden, 12 to 15 minutes. Let cool, then split each pastry horizontally.



In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread marscapone on pastry bottoms. Top with blackberry mixture and pastry tops.

ice cream sandwich cookies

the goods:

12 ounces bittersweet chocolates, chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.



In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).



Drop dough by heaping tablespoons, about 2 inches apart, onto a parchment-lined baking sheet. Bake 14 to 16 minutes. Transfer to a wire rack to cool.
Fill 2 cookies with your favorite ice cream and enjoy!

jam cupcakes with chocolate frosting

the goods:

1 cup (2 sticks) unsalted butter, room temperature
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup raspberry jam
12 raspberries, for garnish



Preheat oven to 350 degrees. Fill a 12-cup muffin pan with liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.



Using an ice cream scoop, divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.



Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake.



Fill each hole with 1 teaspoon jam and replace cutout pieces.



Frost cupcakes and top with raspberries.

strawberry icebox pie

the goods:

10 graham crackers (2.5-by-5 inches)
1 cup sugar
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream





Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground.



Add butter and pulse until crumbs are moistened.



Press mixture into the bottom and up the side of a 9-inch pie plate.



Bake until crust is lightly browned, 12 minutes. Transfer to a wire rack and let cool completely.





Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.



Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 2 to 3 minutes. Remove from heat and let cool slightly. Stir in remaining strawberries.



Pour into cooled pie crust. Refrigerate until set, at least 4 hours, or up to 1 day.



In a large bowl, beat cream until soft peaks form. Sprinkle with 2 tablespoons sugar and continue to beat until soft peaks return. Spread whipped cream over pit, leaving a 1-inch border around edge.



Garnish with whole berries.