I’ve kind of been chomping at the bit (that’s a cute analogy right? ha!) to share with you the dessert table shoot that I worked on for Minted the last few weeks! Before I share that with you the rest of the week, you should hop on over to Oh So Pretty and check out my recipe for these edible white chocolate mint mousse cups, which are perfect for all of your upcoming Spring get togethers.
Plus, their cute as a button, sweet but not too sweet, and simple to make, so really they’re for everyday, right?
I’m gearing up for Thanksgiving this week with my yearly chocolate covered strawberry turkey recipe and crossing every limb I have for the miracle of seeing snow in Houston since I won’t be making it back to the east coast for the holiday. I’ll be laying low until next week with the exception of a few exciting tid-bits of news here and there but I’m wishing you lots of turkey induced naps and pieces of pie you don’t need but eat anyways.
Now, how many of you will be heading out for Black Friday? I’m terribly too impatient for lines and camping out, but if you have any online deals that I should know about I’m all ears!
photos and recipe contributed by Nanette of Cultural Chromatics
Prepare yourselves everyone, ’cause this may blow your mind. It certainly blew my mind when I first heard that such desserts were possible. What is it? Ice. Cream. Bread. Yes!
All you need to do is combine your favorite ice cream flavor, some flour, and voila! You’ve got a dense, moist bread that goes perfectly with tea or coffee, and with winter fast approaching, I decided a seasonally flavored bread was in order. This Hot Chocolate Bread with extra marshmallows is perfect for the rainy/snowy day in, wrapped in warm blankets with a piping hot cup of coffee or milk.
- 1 pint hot chocolate ice cream, softened (or whatever your favorite ice cream is!)
- 1 1/2 cup flour
Start off by preheating the oven to 355 degrees F. Mix together softened ice cream and flour. It will come off as kind of crumbly, and that is totally fine! Pour into a greased or lined loaf pan and top off with marshmallows.
Bake for about 40 minutes, or until the edges are pulling away from the sides. And… you’re done!! Easy as cake.
Yes, there are skinny macaroon ice cream sandwiches in heaven, and I have conquered the recipe! No, but seriously…
People always ask me how I survive with so many sugary recipes floating around my house all of the time. The answer to that is simple, I have really happy neighbors and friends. Plus, I do have some real life guilt-free recipes laying around, too.
These little cuties are less than 100 calories each and take all of five minutes to whip up. Plus, there are sprinkles involved. Can I get an amen? Also, I’m not sorry that these are macaroon sandwiches for cheaters. Have you ever tried to make macaroons from scratch that actually look cute? It’s not easy, but going to Trader Joe’s is, so that’s how I roll.
- Chilled macaroons (Trader Joe’s, 45 calories each)
- Edy’s Slow Churned vanilla bean ice cream (30 calories for 2 tablespoons)
- Sprinkles (not optional)
- Agave or simple syrup (optional)
Dump some sprinkles in a bowl of the vanilla ice cream and stir them around. This doesn’t really serve much purpose other than for cuteness, which is equally important, so just do it.
Next, split open a chilled macaroon (like an Oreo) and put a 1-2 tablespoon scoop of ice cream in the middle, and place the two ends back together like a sandwich.
Lastly, roll the edges of your sandwich in a bowl of sprinkles to decorate the sides. To place some sprinkles on top that won’t fall off, dap a tiny drop of agave syrup or simple syrup on the cookie and then place sprinkles on top.
Now enjoy guilt free! Although I should warn you that you can still get a sugar high after eating an entire photoshoot’s worth of these babies in one sitting. Don’t judge me.
(or stick a candle in it!)