Tuesday, September 14, 2010

Celestial Pecan Cream pie

This is by far my husbands favorite dessert that I make. He is the one that made up the name Celestial Pecan Cream Pie!

This recipe is courteous of allrecipes.com by Karen Neilson

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Whenever I make this I make my coconut mixture and then put it on a large plate and spread it out evenly into as thin of a layer as I can and stick it in the fridge or freezer while I am making the cream part of the pie. This makes it so the coconut is not hot and melting the cream while you are trying to layer it. Also I have yet to ever use the entire thing of carmel for the drizzle part. I think that if you were to actually use it all it would be way to sweet. I also buy the squeezable kind of caramel, it makes for very even drizzling.

For a home made graham cracker crust be sure to look under the Strawberry Ice Cream Pie recipe.


Sunday, September 12, 2010

Best Brownie Fudge Ice Cream

Let's be honest everyone loves ice cream and for those who don't love ice cream are just a little bit crazy (no offense). We love ice cream in our house so we try to come up with different kinds that we can make and I must say the brownie ice cream we came up with is so good!

Ingredients for Best Brownie fudge Ice Cream
2% or whole milk
heavy whipping cream
hot fudge (not heated)

First off make your brownies. Now these brownies can be your made from scratch perfect brownies or you can cheat like I did and make them from a box. After the brownies were done baking I let them cool for about 10-15 minutes and then took out about a fourth of the pan and put them on a plate and put them in the freezer to freeze. After they had been in there for about an hour I took them out and cut them into bite size pieces and separated them onto the plate so they were not touching each other. After doing that put them back into the freezer to re-freeze.

Now it is time for the ice cream. I just made a vanilla ice cream base. Now with vanilla ice cream don't cheat on the vanilla! Make sure to use REAL vanilla not imitation. It is a little more expensive or you can make your own. My sister in law and brother made our family some for Christmas last year it is the best stuff ever (thanks Gary and Sarah)!

2 cups 2% milk (or whole milk)
2 cups heavy whipping cream
1 cup white sugar
1/2 tsp salt
1 tsp vanilla extract

stir all of the ingredients into a bowl until salt and sugar are dissolved. Pour into your ice cream maker and run for how long it is required for your machine.

Once the ice cream is done you need to move very quickly so it does not melt. Put your ice cream into whatever bowl you are going to have it freeze in. Stir in the brownie bites and then take the hot fudge (not heated!) and put in a good size dollop and stir until the fudge is evenly distributed but be careful not to stir to long because it will become chocolate ice cream and you want a more thick fudge look and flavor with vanilla ice cream.