If you love Neapolitan ice cream then check out this ice cream pie. Simply layer thawed chocolate, vanilla, and strawberry ice cream into a chocolate cookie pie crust and you’ll have an impressive dessert.
Have you heard of the new Halo Top ice cream yet? It is a low calorie ice cream that is non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content. One pint of Halo Top vanilla bean contains 280 calories, 28g protein and 16g net carbs (compared to 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs vanilla bean ice cream)! Additionally, it is made with premium ingredients such as Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries. If that isn’t heavenly enough for you, the pints are also donned with golden tops to look like halos.
Halo Top comes in four flavors: Vanilla Bean, Chocolate, Strawberry and Lemon Cake. I was lucky enough to try all four and the lemon cake was my favorite. It reminded me of the lemon chalet girl scout cookies! But overall I was impressed with how delicious the ice cream tasted, especially being someone who tends to dislike sugar alternatives. The only tricky part is that Halo Top ice cream freezes a little harder because of its lower fat content, which tested my patience a bit as I waited for it to thaw a little into a scoopable consistency.
It was worth the wait because once they did temper I was able to make you a fantastic little ice cream pie using three of the flavors – Neapolitan ice cream pie! Who knew an impressive-looking dessert could be made so easily? And better yet, I am giving away a coupon for a free pint of Halo Top ice cream so you may try it out for yourself. Use the Rafflecopter widget at the bottom of this post to enter, then check out their website to find out more about their ice cream and where to buy it!
One year ago: Asian Fried Quinoa
This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.
Ginger and blueberries and pears, oh my! There certainly is a lot going on in this pie but the light flavor of the pears combined with the sweet-tartness of the blueberries and tangy ginger marry together extremely well. And there’s no need for a crust. Although a pie without a crust is almost heresy, the custard filling does produce slightly firm and crisp edges so that you won’t even notice the crust’s absence. Happy Pi(e) Day!
P.S. Next year pi(e) day is extra special because it will be 3/14/15. I’ll even set my post to go live at 9:26 am! (If you are clueless to what I am babbling about π (pi) = 3.14159265359).
One year ago: Banana Pudding Pie
Two years ago: Flower Bouquet Cake Pops
This light and fluffy key lime pie is a great variation from the original. A homemade graham cracker crust holds a light and fluffy whipped cream-Greek yogurt filling with a perfect green color and tropical lime flavor.
With Mardi Gras behind us it is time to focus on yet another holiday – St. Patrick’s Day! This holiday is one of my favorites to cook for so prepare yourself for plenty of green and rainbow colored foods to feast your eyes upon. However, as you know I am not a fan of minty foods so there will be no shamrock shakes or grasshoppers. Thankfully there are plenty of other delicious green things to distract you from the absence of mint. For starters, how about this Key Lime Greek Yogurt Pie? I took your favorite key lime pie and made fluffy with the use of frozen whipped topping and lighter with Greek yogurt. Don’t be surprised if this serves less than 8 people, it disappears quick!
This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.
I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!
Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.
Before I begin I must get something off my chest. I missed World Nutella Day yesterday. I haven’t missed a single one since I started this little blog o’ mine. It’s disturbing because I’ve noticed many other food holidays pass my by, such as National Peanut Butter Day – now that’s shameful! This whole move-thing really threw me off my game. But I digress…
This recipe has been a long time coming. I first made during my cousin’s bachelorette party weekend it back in May of 2013. She loves Reese’s so I mixed some into the brownie batter before it baked in a graham cracker crust, followed by a broiling of marshmallows. It turned out super gooey and was quite a challenge to eat but we still managed to kill it off, and of course I neglected to snap a photograph before the destruction.
This time around I decided to mix it up a bit and replace the regular marshmallows (yawn), with Valentine’s Day themed marshmallow Peeps! Because evidently Peeps are for more than just Easter. Specifically I used the Vanilla Crème Flavored Marshmallow Hearts and one red marshmallow heart, because I thought it would look cute. Turns out I would’ve been better off using just the vanilla crème because the red one did not puff up at the same rate, but it was still fun!
Check out all the PEEPS® Valentine’s offerings:
- Chocolate Dipped Strawberry Crème Flavored Chicks (3 ct)
- Chocolate Mousse Flavored Marshmallow Bears (6 ct)
- Cherries Drizzled and Dipped in Chocolate (3 ct)
- Marshmallow Hearts (2 and 6 ct)
- Chocolate (milk or dark) Covered Raspberry Flavored Hearts (individually wrapped)
- Strawberry Crème Flavored Marshmallow Hearts (9 ct)
- Vanilla Crème Flavored Marshmallow Hearts (9 ct)
- Sugar-Free Marshmallow Hearts (3ct)
One year ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Earlier this year I was introduced to Zulka Pure Cane Sugar, an all-natural and unrefined granulated sugar, and was very pleased with it after testing it out in several recipes. Today, I’m writing to let you know about Zulka’s Holiday Bake-Off contest! To celebrate the holiday season, Zulka is hosting a Holiday Bake-Off Facebook contest for a chance to win $500 to Sur La Table! Entering is easy:
- Create a recipe using Zulka Pure Cane Sugar
- Upload the recipe with an image of your creation to Zulka’s “Bake-Off” Facebook tab by December 22 for a chance to win a $500 gift card to Sur La Table!
I know I am not giving you much warning with the deadline only being a couple of days away, but if you needed an excuse to bake any more festive treats for the holidays now is the time! To sweeten the deal, I am also giving away a bag of Zulka to one reader! Just use the Rafflecopter widget at the bottom of this post (giveaway ends Sunday night).
But before you rush off to enter the contest and giveaway, you really should stick around for this recipe I made. It’s a chess pie recipe from the days when my parents lived in Texas. My mom included this recipe in the recipe box she gave me when I left for college many years ago but I did not make it until now. In her directions she said to use lemon juice, coconut, or crushed pineapple. With Meyer lemons in season right now, there was an obvious winner.
Being that this was the first ever chess pie that I have made, I was a bit nervous to share it with people who had grown up in the South and ate this pie on the regular. To my satisfaction it passed the test. I was told that they had had regular, buttermilk, and chocolate chess pies but never lemon – and they liked it! Sounded like a good candidate for me to enter into Zulka’s Holiday Bake-Off ;-).
With Thanksgiving quickly approaching, everyone is planning recipes for a meal to feed the masses. But what about the people cooking for a small group of people or ::gasp:: just one of two? If you fall into the latter category then this apple crumble is for you. Although I easily devoured the entire thing in one (short) sitting, it could definitely satisfy two especially if you serve it a la mode.
I went ahead and topped it off with my new favorite ice cream- Graeter’s Salted Caramel. Seriously that stuff rocks my face off and made me enjoy this crumble even more than I thought possible.
Liquid Frozen gold, I’m telling you.
One year ago: Homemade Peanut Butter Hot Cocoa Mix
It seems incredibly fitting that November is Peanut Butter Lovers Month because my blogiversary just so happens to also be in November, specifically today! I cannot believe I have been doing this for 3 whole years now and Peanut Butter & Co. is helping me celebrate with a giveaway for their Total Nut Case gift assortment. After all, I am definitely a “total nut case” for peanut butter and I know many of you are as well!
But first, let’s talk about favorite peanut butter recipes. As you know I have many, but one recipe that I revisit most in my dreams is peanut butter pie. I’ve made pretzel, cookie dough-s’more, chocolate chip-layered, funfetti-layered, and cookies and cream peanut butter pie varieties. Today I am adding another to the list – The Bee’s Knees using none other than Peanut Butter & Co.’s Bee’s Knees peanut butter. With a homemade graham cracker crust, a fluffy honey-peanut butter filling, topped with more whipped cream and a chocolate honey drizzle, I’d say this is one heck of a pie for a celebration! Don’t forget the sprinkles ;-).
My 3 year blogiversary giveaway is for a gift assortment bursting with 8 jars of peanut butter (Smooth Operator, Crunch Time, White Chocolate Wonderful, Dark Chocolate Dreams, Cinnamon Raisin Swirl, The Heat Is On, Mighty Maple, The Bee’s Knees), 4 jars of jam (Seriously Strawberry Jam, Rip-Roaring Raspberry Preserves, Gorgeous Grape Jelly, Awesome Apricot Preserves), a 10-pack each of Dark Chocolate Dreams and Smooth Operator squeeze packs, 3 assorted flavors of Peanut Brittle (original, spicy, and coconut), a box of Corny Crunch peanut butter caramel popcorn, and a box each of our PB Swirl Brownie, Mighty Fine PB Cupcake, and Old Fashioned PB Cookie baking mixes. It even comes in a custom Peanut Butter & Co. reusable gift box topped with a silver holiday bow. Be sure to use the Rafflecopter widget at the bottom of this post to enter for a chance to win!
One year ago: Funfetti Cheesecake White Chocolate Brownies
I never thought that by joining the food blogging world that I would (virtually) meet so many awesome people, let alone meet them in person. Back in March I actually had the surreal pleasure of meeting Joanne, Kayle, Jennifer, Lauren and Tara. Even though I had never personally met Tara beforehand, she offered up her apartment as a place to rest my head (apparently I don’t come off as a complete psycho). Upon my arrival into NYC, I new we were going to be friends after having Thai from one of her favorite restaurants for dinner and a visit to a very expansive bakery for dessert (and subsequent leftovers for breakfast the next morning). We’ve already discussed an encore visit (which hopefully Tracey can join us for without any hiccups this time).
I am very happy to have Tara, of Chip Chip Hooray!, guest posting for me today. In addition to being an awesome person, she makes awesome food such as mini cookie dough donuts with chocolate glaze and biscoff white chocolate pancakes. She’s even made a typewriter cake – holy impressive! Stay turned to see what she has to share with you. P.S. She just got engaged!!
One year ago: Speculoos S’mores Cheesecake Bars
Two years ago: Baked Falafels
Hi friends! I’m Tara from Chip Chip Hooray!, and I’m super excited to be guest posting on The Spiffy Cookie today. I’m fairly sure Erin was one of the first bloggers I ever followed, and one of the handful I’ve been lucky enough to meet in person. I’m totally in awe of the way she juggles a full-time job as a researcher and Ph.D. student with her daily blogging life. Plus she’s just endlessly creative – she is constantly coming up with awesome uses for peanut butter, cake batter, and chocolate. Love it!
I’m here to lend a blogging hand to Erin while she finishes up all her awesome Ph.D. dissertating madness. You rock, Erin! I know how hard she’s been working on this (when she isn’t making Petri dish cookies), and how much of a relief and an accomplishment it’ll be when she’s finished. A virtual cupcake toast to her!!
So in the spirit of fall – which just happens to be my favorite season – I brought some pumpkin-y, streusel-y goodness to The Spiffy Cookie today. Read on, y’all.