Snickers Ice Cream

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Psssst…Stick around for a super awesome giveaway at the end of this post!

Snickers Ice Cream

Can we talk about homemade ice cream? It took me so long to get it right, which is silly because it is stupid easy. I’m just lazy and I never read the instructions on my ice cream maker. Sometimes I’m surprised I can even boil water.

Snickers Ice Cream

I kept not chilling my ingredients well enough, and then after, like, 10 minutes I would give up on the churning because it had been soooooo loooong and nothing was happening. So I’d throw it in the freezer where it would then become hard as a rock and proceed to eat it anyway because ice cream is freaking delicious. Frozen solid or not.

Snickers Ice Cream

So this perfectly made ice cream is a recent development and I cant stop, won’t stop. I am obsessed, and I don’t care that I have probably gained like 17 pounds from my summer ice cream obsession. Totally worth it. Plus, running makes up for all calories, right? Shhhh, don’t rain on my parade.

Snickers Ice Cream

This is without a doubt, the richest, creamiest ice cream I have ever tasted. I have to admit, after this one, I lowered my fat content a bit on future ice cream recipes, but sometimes you just need the full fatty goodness, and I’m not going to keep that from you. You absolutely can play with the amounts of whole milk / heavy cream depending on what you’re in the mood for. This ice cream is half milk / half cream, and let me tell ya, the texture is so soft and creamy that I would dare to call it perfection.

Snickers Ice Cream

I loaded up this baby with about 100 Snickers bars (yeahhh, we’ve already established that it’s not healthy, and I’m not even sorry), but you could also use Reese’s or Butterfinger, or really whatever you want. I personally love it with Snickers. The way the caramel and chocolate freeze and get extra chewy. It’s totally dreamy.

Snickers Ice Cream

Prep Time: 10 minutes

Total Time: 8 hours

Yield: about 1 quart

Serving Size: 1/2 cup

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Ingredients

  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup chopped Snickers bars

Instructions

  1. In a medium pot, combine whole milk and sugar over medium to medium-low heat. Stir constantly until sugar is fully dissolved and incorporated. Remove from heat. Let cool to room temperature then add heavy cream and vanilla. Whisk to combine. Cover and chill for 4 hours or up to overnight.
  2. Freeze according to ice cream maker instructions, then fold in chopped Snickers. Transfer to freezer safe container to finish freezing completely.
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And nooowwww for a very exciting giveaway! I, along with some of my friends, am giving away a $125 Target gift card, a $125 Amazon gift card and a $50 Starbucks gift card. Pretty much all of my favorite things. ;) Giveaway opens July 9th at 12am EST and will remain open until July 23rd at 11:59pm EST. Open to US residents only. Good luck!
a Rafflecopter giveaway

As I said, this giveaway is sponsored by some of my favorite people. Check them out and see what they’re up to. :)

Julie from White Lights on Wednesday | Aubrey from Real Housemoms | Nancy from The Bitter Side of Sweet | Becca from It’s Yummi! | Brianne from Cupcakes and Kale Chips | Alyssa from What’s Cooking, Love? | Raquel from Organized Island | Deb from Cooking on the Front Burner | Jenn from Endlessly Inspired | Melissa from Persnickety Plates | Megan from The Pink Flour | Heather from French Press | Nicole from The Marvelous Misadventures of a Foodie | Kelley from Miss Information | Paula from Call Me PMc

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination. 

Chocolate Donuts with Orange Glaze {gluten-free}

Have I ever told you about how my husband refuses to use the correct name for the cooling rack? He insists on calling it the “drying rack”, and whenever I ask him to get out the cooling rack, he corrects me. And every time I make sure I let him know that he’s wrong. The drying rack is for dirty dishes; the cooling rack is for delicious baked goods.

Chocolate Donuts with Orange Glaze {gluten-free}

At this point he (obviously) knows the difference, but I’m pretty sure finding ways to annoy me is his favorite past time. In fact, I’m pretty sure everyone who knows me gets a deep sense of joy out of getting a rise out of me. Probably because I make it so easy. I am the first one to get all fired up about things that absolutely don’t matter. I think they call that “dramatic”.

Chocolate Donuts with Orange Glaze {gluten-free}

So, this morning I made donuts. I never make things the day I post them, but this is what happens when I sign up for things. I forget all about them until, like, the day before, and then I’m like “Oh crap, I have to make donuts”. Anyway, I made donuts, argued my husband about the term for the rack where I placed the donuts, ate the donuts (totally the best part), and, well, here I am. Sharing donuts with you.

Chocolate Donuts with Orange Glaze {gluten-free}

This month’s theme for The Recipe Redux is good luck foods for the new year. Apparently, I live under a rock because I didn’t even know that was a thing, but luckily Google told me that round foods symbolize good luck, and in my opinion chocolate always means good luck, so I made you round, chocolatey good luck charms, and they are unbelievably good. They are the softest, fluffiest donuts I have ever made, and they are 10 million times better than so many of the dry, deep-fried cake donuts I’ve tasted before. Seriously, I would choose these instead any day, and I am usually one that believes the deep fryer automatically makes everything taste better. ;)

Chocolate Donuts with Orange Glaze {gluten-free}

The bright orange flavor of the glaze is the perfect contrast to the rich chocolate, and the recipe all comes together in about half an hour, so it’s easy to make at the last minute if you have guests, and want to give them a little treat. We had my family over for brunch this morning, and everyone was super impressed with these! My mom kept talking about how “professional” they were. Then my brother proceeded to eat 3. I don’t blame him.

Chocolate Donuts with Orange Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 2 dozen

Serving Size: 1 donut

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Ingredients

  • 4 oz dark chocolate
  • 1 tbsp coconut oil
  • 1 1/4 cup gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • dash salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup reduced fat buttermilk
  • 2 tbsp applesauce
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 heaping cup powdered sugar
  • 4-6 tbsp fresh orange juice

Instructions

  1. Preheat oven to 325. Spray donut pan with nonstick spray. Set aside.
  2. Place dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on increments of 30 seconds stirring after each until melted. Let cool while preparing other ingredients.
  3. In a medium bowl, combine baking blend, baking soda, cornstarch and salt. In a large bowl, beat together brown sugar, egg, buttermilk, applesauce and vanilla. Slowly beat in melted chocolate, then beat in dry ingredients until just combined.
  4. Fill donut molds about 3/4 and smooth out with a spoon. Bake for 11-13 minutes until set and donut springs back when gently pressed with your finger. Place donut pan on a wire rack and cool completely. Once cooled, remove from pan.
  5. To make the glaze, place powdered sugar in a medium bowl. Slowly add orange juice 1 tbsp at a time stirring constantly until glaze reaches desired consistency. I went with a thinner glaze for this donut. Thickness will depend on liquid added. It is important to go slowly and mix thoroughly before adding more liquid. If you find you glaze is too thin, add more powdered sugar until it reaches your desired consistency. Drizzle glaze onto donuts and let set until dry, about 10 minutes. Store in an airtight container for up to 5 days. Donuts will stay fresh best if you store them unglazed and glaze before serving.
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Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you’ve ever tasted!

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

How do you feel about eggnog? It seems to be one of those holiday things that people either LOVE or find totally disgusting. I never understood how anyone could dislike it, but then again, if I had it my way, I’d eat my cereal with half and half. ;) Rich, thick and creamy has never been something I turn down. In fact, in my, um…less healthy days, I could probably drink a carton of eggnog in one sitting. Okay, now that does actually gross me out now, but that’s how much I love it.

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

But don’t worry, if drinking eggnog isn’t your thing, these cookies have got you covered in the flavor department, without that creamy texture. They also use the soy nog. I’m usually not a big fan of soy anything, but I’m also a big fan of saving calories, and it really is the lightest one around. Not to mention, it means you can share it with all your vegan and lactose intolerant friends. Or keep them all to yourself, because you probably won’t want to share. That’s where using the lowest calorie eggnog comes in handy. ;)

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

If you’ve never had almond meal cookies, they are unlike any other cookie you will ever eat. It’s not one of those times where I’m gonna be like “I swear, it tastes exactly the same!” because it doesn’t, but not in a bad way, but in a totally unique, surprising kind of way. The almond meal gives them tons of texture without having huge chunks of nuts in your cookies. I hate that. I love nuts, but I don’t usually like them in my desserts. I like to save room for things I love more. Like chocolate, which these babies are loaded with.

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

Okay so about the chocolate…You want to use the good stuff. I mean, don’t spend a fortune, but don’t buy one from the check out stand. I always use a salted dark chocolate. It’s my favorite. I’m a 65-75% kinda girl. Some people love their 90%, and I don’t think that’s dessert, but if you like it, more power to you! Pretty much, just use what you like because you will be the one unable to keep your hands off these little gems. On second thought, maybe you should use something you hate…

Eggnog Dark Chocolate Chunk Almond Meal Cookies {vegan + gluten-free}

A couple hints before you get started: Don’t worry if the dough seems really wet, and more like muffin batter. It will firm up a bit when it chills, but it still won’t be a traditional cookie dough. Use a scoop if you want your cookies to come out not looking like aliens. You can use a large spoon as well, but the scoop will yield much prettier and more even cookies. DO NOT try to roll them in your hands unless you like doughy fingers. Oh, and if you love these as much as I do, you have got to try this version using Baileys instead of eggnog!

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen

Serving Size: 1 cookie

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you've ever tasted!

Ingredients

  • 3 cups almond meal
  • 1/2 teaspoon baking soda
  • 2 tbsp cornstarch
  • 1/4 cup brown sugar
  • dash freshly ground nutmeg
  • dash salt
  • 1/2 cup soy nog (or light eggnog)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp rum extract
  • 5 oz dark chocolate, chopped into chunks

Instructions

  1. In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar, nutmeg and salt. Add eggnog and extracts. Mix until well combined. Fold in dark chocolate. Cover and chill for 30-60 minutes
  2. Use a small cookie scoop to drop onto prepared baking pan. Bake until tops just begin to brown, about 11-14 minutes. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 5 days.
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Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey’s kiss.

Peppermint Blossom Crinkle Cookies

All my life, I’ve always been obsessed with those peanut butter cookies with the chocolate Hershey’s kiss on top. I know, I know…they’re called “Peanut Butter Blossoms”, but to me, they will always be those peanut butter cookies with the chocolate Hershey’s kiss on top.

Peppermint Blossom Crinkle Cookiespeppermintblossomcrinklecookies-2

If I ever saw them at a party, I’d immediately grab a couple, and then try to secretly make my way back all night long. What can I say, I’m a classy lady.

Peppermint Blossom Crinkle Cookies

A few years ago, Heather and I made some peppermint crinkle cookies during our holiday baking extravaganza. This baking extravaganza was no joke. Heather made a spreadsheet dictating how many pounds of butter, flour and sugar we needed to stock up on at Winco. Oh Winco…best grocery store ever.

Peppermint Blossom Crinkle Cookies

Then we baked for probably a solid 24 hours, and gave away our treats to the entire musical theatre department, and used our talents to suck up to our professors. How could we not be your favorite voice student when we made you 70 pounds worth of holiday dessert???

Peppermint Blossom Crinkle Cookies

So I took two of my favorite cookies, and I made them one. I made them for a couple of Christmas parties last year, and they were the first thing everyone flocked to (we all have similar tastes it seems ;) ), and immediately asked “WHAT ARE THESE????” Then they quickly disappeared. Fluffy powdered sugar covering a rich peppermint chocolate cookie with a smooth, melty peppermint kiss on top. It’s everything you could ask out of your holiday cookie.

**Note: All photos on this post were taken by my husband. I made these last year before I was exclusively taking the photos for my site. I could make them again (they are so good), but his photos are gorgeous, so I decided to keep them. :)

Peppermint Blossom Crinkle Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: approx 4 dozen

Serving Size: 1 cookie

Peppermint Blossom Crinkle Cookies

Ultra soft and fudgy mint chocolate crinkle cookies topped with a smooth and creamy peppermint Hershey's kiss.

Ingredients

  • 2 cups white whole wheat flour (or gluten-free baking blend)*
  • 2 tsp baking powder
  • 1 and 1/3 cup sugar
  • 2 eggs
  • 1/2 cup light cream cheese
  • 4 oz unsweetened baking chocolate, melted
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • Approx 1 cup powdered sugar for rolling
  • 48 peppermint kisses (the mint truffle kisses would also be delicious!)

Instructions

  1. In a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, beat together sugar, eggs and cream cheese. Beat in melted chocolate and extracts until well combined. Slowly beat in flour mixture. If dough becomes too thick, use your hands to mix the rest of the way. Cover and chill for 2 hours (or longer).
  3. Preheat oven to 375. Line baking sheet with parchment paper or lining sheet. Pour powdered sugar into a wide, shallow bowl. Shape dough into 1" balls and roll in powdered sugar until coated, then drop onto prepared baking sheet.
  4. Bake for 8-10 minutes until set and crinkles have formed. Immediately press a kiss into the top of each cookie. Let stand on cookie sheet for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

*Recipe tested with white whole wheat flour, but I have subbed the gluten-free baking blend in many similar recipes and it has worked perfectly. Cooking time may be lower, so check cookies at 7-8 minutes.

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Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar–just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Inside Out Buckeye Cookies

You know it’s Christmas time when I post cookies 3 days in a row. Okay, that’s a lie. I always post cookies. I love cookies. Everyone has their “thing”, their go-to dessert, that one thing they feel like they do significantly better than all other baking. Mine is totally cookies. In fact, I mess up brownies more times than I get them right, and I constantly have to remake cupcakes because I under bake them (because that works with cookies…not so much with cakes…).

Inside Out Buckeye Cookies

For part of my segment for Health2Fit (read more about the whole experience here), Natalie asked me to bring in some health(ier) cookies so she could demonstrate some creative ways to package them for swaps. That was awesome for me since I love to bake things, and then I totally fail at packaging in any sort of attractive manner. They were a huge hit at the studio, and everyone said they wouldn’t have been able to tell that they were lightened up, vegan & gluten-free!

Inside Out Buckeye Cookies

I’ve made these with both white whole wheat flour, and then more recently with my gluten-free baking blend. The only adjustment for the gluten-free version included baking time. They cooked about 1-2 minutes quicker than the original. In fact, the first batch I second guessed myself, left them in too long, and ended up with overly chewy (not the good kind of chewy), flat cookies. I was worried that they wouldn’t work, but the next batch, I took out as soon as they set, and they were awesome! Not quiiiite as puffy as these, but certainly not flat, and the taste was identical.

Inside Out Buckeye Cookies

Oh, and I guess maybe we should discuss what buckeyes actually are? Because I had no idea until the last year when I saw them floating around the blog world. It’s kind of like a Reese’s cup crossed with a truffle. They are little balls of peanut butter mixed with powdered sugar covered (mostly) with chocolate, but leaving one little “eye” remaining, So these cookies are…the opposite! Dark chocolate in the middle, with the peanut butter and powdered sugar on the outside. I love melty dark chocolate in the center of my cookies, and I am a peanut butter fanatic. The powdered sugar is that perfect extra touch that makes these cookies the first to go at parties or cookie swaps!

Inside Out Buckeye Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Inside Out Buckeye Cookies

Soft and chewy peanut butter cookies stuffed with melty dark chocolate and covered with powdered sugar--just like an inside out buckeye! Vegan, gluten-free, and seriously addicting.

Ingredients

  • 1 1/4 cup gluten-free baking blend or white whole wheat flour*
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp corn starch
  • 1/2 cup apple butter
  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 oz good quality dark chocolate, in small squares or roughly chopped
  • approx 1/2 cup powdered sugar for rolling ( + more for dusting)

Instructions

  1. In a medium bowl, combine flour, baking soda, baking powder, and corn starch. Set aside.
  2. In a large bowl, beat the apple butter, peanut butter, sugars, and vanilla until smooth. Beat in dry ingredients until well combined, scraping down the sides of the bowl as necessary. Refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees. Line 2 large cookie sheets with silpat or parchment paper. Pour powdered sugar in a shallow bowl. Roll dough into 1" balls then press a square of dark chocolate inside. Re-roll dough around chocolate. Make sure no chocolate is showing. Add more dough if necessary. Roll in powdered sugar, then transfer to prepared baking sheet.
  4. Bake until edges are just set, about 8-10 minutes. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 1 week.

Notes

*Gluten-free cookies will bake 1-2 minutes faster than if you use white whole wheat flour. Check gf cookies at 7 minutes, and wheat cookies may be in for closer to 11 depending on your oven.

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PS: Don’t forget to check out the segment this Saturday (12/14) @ 11am AZ time. Local channel 7, cable 13.