Home Maid Simple

Tag: desserts

  • Thin Mint Chocolate Fudgesicle

    Thin Mint Chocolate Fudgesicle

    This week started out so beautiful. All the snow had finally melted, the kids were spending more time outside, and my Girl Scout Thin Mint Cookies arrived by mail (yes, I supported a friend and had them shipped across the states to me!)
     
    Well, after eating box 1 of the Thin Mints and Caramel Delights, mostly by myself (I will not tell you how fast they went….that’s between me and my stomach), I decided maybe I should get a little creative with the last box of Thin Mints. I’ve seen ideas and recipes all over Pinterest for using “leftover” Girl Scout Cookies, that I thought maybe I should hang onto some. Mind you, these were not leftovers, I don’t believe in leftover cookies.  They were just put to a better use.
     
    These Thin Mint Chocolate Fudgesicles are delicious!
     
    I am at the moment wishing I had saved more of the thin mints. These were absolutely delicious!  I happened to try out a new ingredient with these fudgesicles as well – chocolate extract. Did you know they made chocolate extract? It’s a very new discovery for me, and I’ve already got my head spinning around the things I can create with it! 
    Thin Mint Chocolate Fudgesicle
    Creamy delicious Thin Mint Chocolate Fudgesicles
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    Ingredients
    1. Ingredients
    2. 1 cup Heavy Whipping Cream
    3. 1 cup 2% Milk
    4. 1/2 cup sugar
    5. 2 egg yolks
    6. 1/8 tsp salt
    7. 1 tsp corn starch
    8. 1/3 cup Rodelle Dutch Processed Cocoa powder
    9. 1/2 tsp Rodelle chocolate extract
    10. 5 Thin Mint cookies
    Instructions
    1. In a medium saucepan mix together the Cream, Milk, sugar, eggs, salt and corn starch.
    2. Cook over medium-low heat for about 10 minutes. Whisk every few minutes.
    3. Remove from the heat and add the Cocoa Powder.  Mix well.
    4. Return the pan to medium heat. Cook for another 10 minutes, whisking every few minutes.
    5. At this point if you stick a spoon in and let it drip off, it will look and feel like melted ice cream.
    6. Remove from heat and stir in the chocolate extract.
    7. Cool on the counter for 1-2 hours.
    8. Meanwhile, place your thin mints in a small Ziploc bag. Using a potato masher (or bottom of a cup, or rolling pin), crush the cookies.
    9. You’ll want to use approximately 10 Popsicle molds.  Evenly distribute the crushed cookies into the molds.
    10. Once the chocolate mix has cooled, pour it on top of the crushed cookies.
    11. Using a chopstick (or skewer), slide into the molds to help the chocolate surround the cookies and reach the bottom of the mold.
    12. Add the popsicle handles, and freeze for 3-4 hours.
    13. Once frozen, run the mold under hot water for a few seconds to help loosen it.
    14. Remove from the mold and enjoy!
    Adapted from Shop Cook Make
    Adapted from Shop Cook Make
    Home Maid Simple https://www.homemaidsimple.com/
     
      Kids enjoying Thin Mint Chocolate Fudgesicles
    I kid you not, the Thin Mints permeated the whole fudgesicle so every bite was full of that girl scout cookie goodness. This easily tripled my cookies and made sharing them with the kids not so hard. 
     
    And would you know it, I woke up to it snowing this morning!  Thank goodness it didn’t stick, but it sure is cold here again.
     
     
    Thank you for joining us at Foodie Friday! Make sure you check out my co-host Diane at Simple Living and Eating.

    ~FEATURES~

    I just need to say this – It’s getting too hard to pick features!! You all have so many wonderful looking recipes!  So since Diane and I can’t feature you all, please please go check out the linky, and visit some of the other blogs. You are sure to find something yummy to add to your menu’s!
      
    Family Favorite Pork Chops
    Family Favorite Pork Chops
    from Wyoming Girl *Turned* Coastie Wife
    Pork is our families choice of meat, so I know these won’t disappoint. Plus they are super simple!
     
    IMG_4786-003
    Ranch Dressing
    from A Bright and Beautiful Life
    We run out of Ranch too often in this house! Now I can always have some on hand, because yes it does go with everything.
     
  • Strawberry Cocoa Spongecake {Foodie Friday}

    Strawberry Cocoa Spongecake {Foodie Friday}

     
     
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    Strawberry Cocoa Spongecake

     Princess C got a Strawberry Shortcake activity book from her aunts a little before Christmas. Ever since she has been begging to make a Strawberry Shortcake – cake from it. I finally caved and bought the expensive fruit to make this fun dessert with the kids. The recipe in her book didn’t actually have the cake recipe, so I went in search of a shortcake recipe. In the end, I found a really yummy looking spongecake recipe in my Home For Dinner cookbook from BHG.  I tweaked it a bit for a chocolate craving.  
     
    Ingredients
    CAKE – 
    1 cup flour
    1 tsp baking powder
    2 eggs
    1/2 tsp vanilla
    1 cup vanilla sugar
    1/2 cup buttermilk
    1 TBS butter
    1 TBS Dutch processed Cocoa Powder
     
    WHIPPING CREAM – 
    1 cup Heavy Cream
    1 1/2 TBS powdered sugar
    1 tsp Vanilla
     
    Sliced Strawberries
     
    Directions
    Grease a 9X9 pan. Preheat oven to 350 F
    Combine flour and baking powder in a small bowl. Set aside.
    Beat eggs and vanilla until a lemony color. Slowly add in sugar. Beat until the sugar is mostly dissolved.  Gradually add the flour mixture, until combined.
    On the stove, heat the buttermilk and butter until the butter is melted. Add the cocoa powder, stirring until completely dissolved.  
    Add the cocoa mixture to the egg mixture, stirring until combined.  Pour mixture into the prepared pan. Bake for 25-30 minutes.
    Cool.
     
    To make the whipping cream, add all the ingredients into a seal-able jar. Shake shake shake. This is really fun for the kids to help out. After 10 minutes you should have a nice whipped cream topping. 
     
    Spread the cream on the cake, top with sliced Strawberries and enjoy!
     
    and the kids truly did enjoy!
     
     

    ~Features~

    Individual Quiche
    These are perfect for my daughter who loves eggs, and I can make something else for the non egg lovers in this house.
     
    French Loaves
    I’m always looking for a classic french bread to go with our soups.
     
    spinach & artichoke wontons-3
    Spinach and Artichoke Wontons
    These look so cute, and full of healthy ingredients!
     

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  • Foodie Friday – Cherry Gelatin Dessert

    Foodie Friday – Cherry Gelatin Dessert

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    When we bought our current home, we were lucky to find a great realtor! It’s been over a year since we bought this home, and every month we get a newsletter from our agent. They contain fun random facts, information on home upkeep, and usually a recipe. I just got July’s newsletter, and decided I had to make this months recipe. It couldn’t wait!  I didn’t have the same ingredients, so like always I improvised and used what I had on hand.
    Cherry Gelatin Dessert
    Print Recipe
    Crust
    2 cups flour
    1/2 cup brown sugar
    2 sticks butter
    Soften the butter and mix all the ingredients together. Press into a 9×13 pan. Bake at 350 F for 15 minutes, or until just lightly golden brown. Let cool. Crumble the crust. If you wish to make small servings crumble the crust into 8 10 oz bowls. Otherwise just keep it in the 9×13 pan.  Reserve about 1/2 cup for topping
    Filling
    16 oz cream cheese
    2 cups powdered sugar
    1 tsp vanilla (I prefer Rodelle brand)
    1 tub whipped topping
    Soften the Cream Cheese. MIx in the powdered sugar until creamy. Add vanilla and whipped topping and mix well. Pour over crumbled crust. 
    Cherry Topping
    1 cup water
    1 cup sugar (divided)
    12 oz Frozen Sweet Dark Cherries
    3 Tbs cornstarch
    2 Tbs Black Cherry gelatin
    Mix all but 1/2 cup sugar in a medium saucepan.  Bring to a full boil, and let boil 1-2 minutes. Stir continuously or it will scorch the bottom!  Turn off the heat, and add remaining 1/2 cup sugar. Let cool, and it will thicken.  Once cooled, pour on top of the filling.  Top off with more crumbled crust. Refridgerate until ready to serve. Then Enjoy!
    Features from Last weeks link up –
    Love Bakes Good Cakes shared her Tomato Spinach Alfredo Pizza
    Potholes and Pantyholes shared her recipe for Homemade Butter
    Healthy Mommy Healthy Baby shared a Strawberry Kiwi Lemonade with a surprising ingredient!
    

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  • Menu Plan Monday 11/21 Thanksgiving Week

    Menu Plan Monday 11/21 Thanksgiving Week

    This week I’m not really planning any menus.  We’ll be with family almost the whole week, so I don’t know what we’ll be eating, other than Thanksgiving Dinner at my Aunt’s house.
    So instead of sharing my non-existant menu plan for the week, I’ll just share my pinned mouthwatering desserts I’m going to attempt making this week.

    mmm, chocolate, pumpkin, salted caramel cupcakes!

    Just recently some of my cousins were diagnosed with Celiac Disease. Although I know my aunt will be making items they can eat, I wanted to try my hand at some gluten free foods as well.
    Flourless Chocolate Cookies

    Flourless Chocolate Cake

     And this I’m thinking of making for Princess C’s preschool Thanksgiving party tomorrow

    I want to know! What are you eating this week?  Making anything special? Also, if anyone has any tips for cooking for Celiac disease, I’d love to hear them!