The Derby weekend always provides a lot of food and fun! My favorite thing we had all weekend was this ice cream concotion...
Fruity Ice Cream
1/2 gallon vanilla ice cream
1/2 gallon raspberry sherbert
1 small can crushed pineapple
1 bag frozen raspberries
2 large bananas
Let ice cream melt a bit and mix them together in a large bowl. Add in the fruits. Return to a large container and refreeze.
EASY but GOODY!
Wednesday, July 30, 2008
Wednesday, July 16, 2008
MMMM.... Peanut Butter
I really really love just about anything with peanut butter, especially if chocolate is involved too. I am not a huge Martha Stewart fan, her stuff is usually too exotic, but in her August issue of Martha Stewart Living she had a yummy!
NO BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL BARS
vegetable cooking spray
9 ounces chocolate wafers (about 40 or 2 cups) finely ground
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon salt
5 ounces unsalted butter
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
1. Coat a 9x13 inch baking pan with cooking spray and line with parchment, leaving a 2 inch overhang on the long sides
2. Combine wafer, oats, sugar, and salt in a large bowl.
3. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
4. Add peanut butter mixture to dry mixture stirring until combined. Press firmly into pan. Refrigerate for 30 minutes.
5. Pour melted semi-sweet chocolate over chilled mixture and spread in a thin layer over entire surface. Refrigerate until hard.
6. Heat remaining 3 tablespoons of smooth PB until runny, drizzle over chocolate layer. Drizzle milk chocolate over PB. Refrigerate until hardened.
7. Use parchment to lift out chilled bars. Run a sharp knife under hot water, dry well, and cut into 24 squares. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to a week or frozen up to 1 month.)
My Variation:
I didn't have chocolate wafers so I used graham crackers instead-super good!
I used all milk chocolate and all smooth PB because that is just what I had!
NO BAKE CHOCOLATE AND PEANUT BUTTER OATMEAL BARS
vegetable cooking spray
9 ounces chocolate wafers (about 40 or 2 cups) finely ground
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon salt
5 ounces unsalted butter
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
1. Coat a 9x13 inch baking pan with cooking spray and line with parchment, leaving a 2 inch overhang on the long sides
2. Combine wafer, oats, sugar, and salt in a large bowl.
3. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
4. Add peanut butter mixture to dry mixture stirring until combined. Press firmly into pan. Refrigerate for 30 minutes.
5. Pour melted semi-sweet chocolate over chilled mixture and spread in a thin layer over entire surface. Refrigerate until hard.
6. Heat remaining 3 tablespoons of smooth PB until runny, drizzle over chocolate layer. Drizzle milk chocolate over PB. Refrigerate until hardened.
7. Use parchment to lift out chilled bars. Run a sharp knife under hot water, dry well, and cut into 24 squares. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to a week or frozen up to 1 month.)
My Variation:
I didn't have chocolate wafers so I used graham crackers instead-super good!
I used all milk chocolate and all smooth PB because that is just what I had!
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