- 2 cups pumpkin purée
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 quart vanilla ice cream, softened
- 1 quart butter pecan ice cream, softened
- 1 box ginger snaps (I used the better part of a 1 pound box)
- 5-6 tablespoons butter
- Butter a 9×13 pan.
- Crush the ginger snaps finely.
- Melt the butter and combine with the ginger snaps.
- Press into the pan.
- Beat pumpkin, brown sugar, salt, and spices together.
- Blend in ice cream.
- Pour into the baking pan.
- Freeze until firm.
Adapted from: http://allrecipes.com/Recipe/Frosty-Pumpkin-Pie
- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups Peanut Butter Cookie Crumbs
- 2 Tablespoons melted butter
- Peanut Butter Brownies (from a mix)
- Chocolate Syrup (to drizzle)
- Peanut Butter (melted, to drizzle)
- Preheat the oven to 350.
- Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
- Mix the cookie crumbs with the melted butter and press it into a pie pan.
- Bake for 10 minutes.
- Remove and cool.
- Crumble brownies into the bottom of the crust.
- Put the brown sugar, cornstarch, and salt into a large pot.
- Sift together to get the brown sugar mixed through.
- Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
- As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
- The mixture should be thick and coat the back of a wooden spoon.
- Remove from the heat and add peanut butter and vanilla extract.
- Pour the pudding over the brownies in the cookie crust.
- Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
- Remove the plastic wrap.
- Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.
serves serves 12, active time 45 minutes, total time 3 hours 45 minutes
- 44 chocolate wafers, divided, finely ground (see note)
- 8 tablespoons (4 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar, divided
- Pinch salt
- 8 ounces bittersweet chocolate, finely chopped
- 3/4 teaspoon powdered gelatin
- 7 tablespoons coffee liquor (such as Kahlua), divided
- 3 1/3 cups heavy cream, chilled, divided
- Pulse 36 wafer cookies in food processor until finely ground. Place crumbs in large bowl and stir in melted butter, 1 teaspoon sugar, and 2 teaspoons water until thoroughly moistened. Firmly press into the bottom and sides of a 9-inch pie plate. Pulse remaining 8 cookies until finely ground and set aside.
- Place chocolate in large heatproof bowl and melt over a pan of barely simmering water, stirring, until smooth. Remove from heat.
- Add 1 tablespoon water to small microwave safe bowl and sprinkle gelatin over the top. Let sit 5 minutes to soften. Heat in microwave on high power until just melted, 10 to 20 seconds.
- Whisk 6 tablespoons coffee liquor into melted chocolate. Whisk in melted gelatin.
- Whip 2 1/3 cups cream with 1 tablespoon sugar to medium peaks. Fold cream into chocolate in 3 batches, until just combined. Gently fold in reserved chocolate wafer crumbs. Pour into pie shell and chill until set, about 3 hours.
- Whip remaining cup cream with remaining 2 teaspoons sugar to soft peak. Fold in remaining tablespoon coffee liquor. Serve on the side.
serves serves 8, active time 40 minutes, total time 2 hours 40 minutes
- 7 ounces Oreo cookies with the filling scraped off (about 2 packages)
- About 5 1/2 tbsp unsalted butter, melted
- Pinch of sea salt
- 3 1/2 ounces dark chocolate (about 70% cocoa solids), finely chopped
- 1 cup full-fat cream cheese
- 5 tbsp superfine sugar
- 2/3 cup heavy cream
- 1–2 tsp red gel food coloring
- Put the cookies in a medium bowl and, using the end of a rolling pin, crush them until fine. Add the butter and sea salt and mix well. Squeeze some of the mixture in your hand; it should stick together. If not, add a little extra butter. Pour the mixture into a 9in pie dish and press firmly over the bottom and sides. Put the pie dish in the fridge until needed.
- To make the cheesecake, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove from the heat and let cool.
- Beat the cream cheese and sugar together in a medium bowl until smooth and creamy. In a medium bowl whisk together the cream and food coloring until the cream holds soft peaks. Pour in the melted chocolate and gently mix together. Add the cream mixture to the cream cheese mixture and fold together until evenly combined. Pour the mixture onto the prepared cookie crust and smooth out.
- Chill for 2 hours or until set. Before serving, pour the heavy cream for the topping in a medium bowl and whisk until it holds soft peaks. Spread the cream over the top of the cheesecake.
185 grams butter
185 grams couverture chocolate
200 grams sugar
112 grams flour
about 12 – 14 Oreo biscuits, chopped roughly
- Preheat oven to 180°C, and grease / line an 8-inch square baking pan with baking paper or foil.
- Melt the chocolate and butter in a large saucepan. Leave aside to cool.
- In a bowl, beat the eggs with sugar. Add into the chocolate mixture, and beat well.
- Fold in flour, then add in Oreo chunks.
- Bake for about 20-25 mins¹, or until the surface has become a pale brown, and a skewer inserted in the middle would come out with moist crumbs.
serves serves 4, active time 30 minutes, total time 90 minutes
- For the Snickerdoodle:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/3 cup dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- For the Peaches:
- 8 ripe peaches
- 1/2 cup dark brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon bourbon
- For the Sugar Coating:
- 1/4 cup sugar in the raw (turbinado)
- 2 teaspoons ground cinnamon
- Vanilla ice cream, for serving
- For the Cookie Dough: In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.
- For the Peaches: Peel peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.
- To Bake: Set a rack in center of oven. Preheat oven to 350°F. Evenly divide peaches among four ramekins, adding macerating liquid equally to each one. Roll four equal lumps of cookie dough into balls slightly larger than golf ball sized. Roll to coat thoroughly in cinnamon-sugar mix, flatten slightly and place each in center of a cobbler. Bake for 20-30 minutes, until cookie is baked through but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream
serves serves 8, active time 20 minutes, total time 3 hours 20 minutes (includes chilling)
- 1 1/2 cups (about 8 ounces) chocolate ice cream, softened
- 2 1/2 cups (about 16 ounces) cookie or cake crumbs (chocolate preferred)
- 1 cup (about 5 ounces) vanilla ice cream, softened
- 1 cup (about 5 ounces) strawberry ice cream, softened
- 2 medium ripe bananas, sliced into 1/4-inch coins
- 1/2 cup hot fudge sauce
- whipped cream, nuts, and a maraschino cherry for garnish (optional)
- Line a 9-inch cake or pie plate with plastic wrap, ensuring that once pressed into the pan, the plastic wrap extends out of the plate—this will make removal much easier later.
- Put the chocolate ice cream in the pan. Using a spatula or wooden spoon, spread the ice cream so that it forms an even layer on the bottom of the pan. Cover the chocolate ice cream layer with 1/3 of cookie crumbs.
- Spread vanilla ice cream over crumbs. Spread with another third of crumbs. Lay the banana slices on top of this crumb layer, making an even layer all across the pan.
- Spread strawberry ice cream over bananas, then top with remaining crumbs. Let chill for at least 3 hours, or overnight
- When you’re ready to serve, remove the pan from the freezer. If you gently tug on the plastic wrap and then turn the pan over, it should come out on a serving plate fairly easily; if not, run a butter knife under hot water and gently run it along the inside of the pan (outside of the plastic wrap). Place a plate on top, then turn together with pan to release.
- Directly before serving, spoon the hot fudge on top of the cake, and top it with whipped cream and nuts, and, if desired, a maraschino cherry on top.
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.