Peanut Butter Cup Vanilla Ice Cream

Two Carolines Peanut Butter Cup Vanilla Ice Cream.jpg

Remember that one time, when it was too hot for life? Don’t get me wrong, I love summer! I mean—I have to hide my fair skin from the sun the whole time—but I love that blessed sweet blue sky and warm summer nights. But when the sun brings that triple digit heat, you don’t necessarily want to turn on your oven and sweat over it. So, what better solution than to make ice cream? I was hanging out with my sis the other week, and she made some crazy good raspberry ice cream in such a quick amount of time, that I got it in my head to do the same. The base is Ben and Jerry’s Vanilla Ice Cream, and it’s oh-so easy to make! Of course you know I had to go to one of my favorite flavors and threw in Trader Joe’s Dark Chocolate Peanut Butter Cups and some PB chips for my mix-ins. I can’t get over how simple and fast and delicious it was! So, I’m thinking you have new weekend plans, amiright?

INGREDIENTS

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 2 teaspoons vanilla extract (I used vanilla paste)
  • 1 and 1/2 bags Trader Joe’s Dark Chocolate Peanut Butter Cups cut in quarters
  • 1/3 cup peanut butter chips

DIRECTIONS

  1. Whip the eggs and sugar together with a whisk until fluffy (but not firm).
  2. Add the rest of the ingredients into the eggs and sugar.
  3. Whisk together until well mixed.
  4. Place in ice cream maker, add desired mix-ins and follow it’s directions to make.
  5. EAT ALL THE THINGS

-CK 1.0
Recipe adapted from here.

 

Apricot Bars

TwoCarolines_ApricotBars.jpg

Recently, one of my favorite humans came to visit me—my cousin Bret and I have had a special bond, since I was a wee little one, so it was a delight to have him visit. We walked all over Berlin, going to Christmas markets and eating our way through the city. Dreamy, right? He was jonesing for our Grandma King’s Apricot Bars, so I asked my mom for the recipe and whipped them up really quick. Now, there is some doubt cast on whether this is the right recipe or not, but regardless I’m sticking with this one, because it’s on point! This recipe is super easy and cinchy to alter since it’s so basic. I changed out 2 oz. of the apricots and used candied ginger for a holiday twist, and a drizzle of glaze for an added touch.

Ingredients

Apricot Filling
8 ounces dried apricots (I did 6oz. apricots, and 2oz. candied ginger)
1/2 cup white sugar
2 tablespoons lemon juice
water to cover

Base Ingredients
1 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup packed brown sugar
pinch of salt
1/2 cup butter, browned

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop apricots (and ginger pieces, if using) and place in small saucepan. Add lemon juice, and white sugar. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft and the liquid cooks down and is glossy.

Mix flour, oatmeal, pinch of salt, and brown sugar together. Melt butter until browned and stir into flour mixture. Put 3/4 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

Bake for about 35 minutes.

Note: You could easily switch the fruit to anything your little heart desires—Or top with a glaze and add slivered almonds or pecans. This is a really versatile, easy recipe!