Takin' 7-Layer Cookies to the next level: a la Mode

Yep.  I went there.

See, the original plan was to make 7-layer cookie ice cream sandwiches.

It was a good plan.

...a good plan for a giant.  They were a *little* tall to actually eat.
{Not that the height stopped Mr. E from disassembling and scarfing it.}

Plan B.  A la mode.

Oh, I like Plan B even better than Plan A.  You know why?

Chocolate sauce.

Yes, it's straight from the can.  I always give my husband a hard time about having chocolate syrup from the can.  The truth is, I like it, too.  {Shhh...don't tell him.}

I've never put 7-layer cookies on the blog before because, since my mom made them so often when we were growing up, I just assumed everyone already had a recipe for them.  Then kiddo took some to school, and some of his friends had never eaten one before.

{Kiddo is a very healthy influence on his peers.}

"Psst. Hey buddy, over here.  You want some cookies?"

Here are some 7-layer cookie rules:

1. They are called "7-layer cookies," despite a rumor that they are called "Hello Dollies." 
2. They are really yummy, and easier to cut, when served cold.  I keep mine in the fridge.
3. Be sure to use sweetened condensed milk, NOT evaporated milk.
4. Served a la mode using this (7-layer cookie) ice cream, topped with chocolate sauce will cause extreme happiness.

7-Layer Cookies

1 stick (1/2 cup) salted butter, melted
1 cup graham cracker crumbs
1 cup sweetened coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 (14 oz) can sweetened condensed milk
1 cup finely chopped pecans

Preheat oven to 350.  Lightly grease an 11 x 7" pan.  Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.

Layer the coconut, chocolate chips, and butterscotch chips on top of the graham cracker crust.

Pour sweetened condensed milk over the top.

Sprinkle on the pecans.

Bake for 25 minutes.  Remove to a wire rack to cool completely, then refrigerate.
{It's not necessary to line the pan with foil like in these pictures, but if you do, you can easily lift the bars from the pan for cutting.}

Take it over the top with 7-Layer Cookie Ice Cream and a good glug of chocolate sauce.
{Pour straight from the can; I'll never tell.}

7-Layer Cookie Ice Cream & a Sweet 16

Sixteen years ago, we were married.  Sixteen years ago, I made the best decision I've ever made.  Sixteen years ago, I started a life with my love and my best friend.

{Sixteen years ago, I was having a size 8 wedding dress taken IN. *what happened?*}

For sixteen years, here are 16 reasons I love this man I married.  

Dear Mr. E,

1. I love that you love my family.
2. I love that you calm my tendency to be *slightly* overemotional.
3. I love your corny puns (even if I roll my eyes).
4. I love that you're my own personal combination of Don Draper/Phil Dunphy/Mike Rowe, only better.
5. I love that you are the first person I want to share news with, good or bad.
6. I love that you're an even better dad than I imagined you would be.
7. I love that you read my friends' blogs (and love them as much as I do).
8. I love that you take the question, "does this cookie look better with or without sanding sugar" as seriously as I do. 
9. I love that you bring home Starbucks.
10. I love that you provide for us, even when it means extra work or long hours.
11. I love that being in the same room with you makes me instantly secure.
12. I love that you finish all of the crazy projects I dream up, like say, buying a 100-year-old piano at Goodwill and painting it yellow.
13. I love that you fill up the gas tank in my car.
14. I love that you have the courage of your convictions.
15. I love that you wash the dishes...even the icing tips.
16. I love that you picked me. ♥

Also, I love that you love ice cream.  

When my uncle was in town over the summer, we talked about the big issues...like this flavor of Ben & Jerry's ice cream not sold in stores.  It's 7-layer cookie ice cream...and while I've never had it, my uncle did a pretty great job of describing it in a way that made me slightly obsessed.

So, rather than fly out to Vermont to try it myself, I made up a little version right here at home.  You know all those flavors in 7-layer cookies...the graham cracker crumbs, chocolate chips, butterscotch chips, coconut, pecans, sweetened condensed milk, butter?!?  They're all in here.

Bottom line: you need this in your life.  Just ask Mr. E. 

7-Layer Cookie Ice Cream

1/4 cup (1/2 stick) salted butter, melted
1/2 cup graham cracker crumbs
1/2 cup shredded coconut
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/3 cup finely chopped pecan pieces, lightly toasted
2 cups whipping cream
1 (14 oz.) can sweetened condensed milk, chilled

Stir together the melted butter and graham cracker crumbs in a small bowl. Place in the refrigerator to chill.

In another bowl, stir together the coconut, chips and pecans.  Place in the refrigerator to chill.

Whisk the cream and sweetened condensed milk together until well combined.  Pour into an ice cream maker and process according to manufacturer's instructions, about 25-30 minutes.

Five minutes before the ice cream cycle is complete, add in the chilled coconut, chips and nuts, and continue to process for the remaining five minutes.

Scoop out the finished, soft ice cream into a freezer container, adding in bits of the graham cracker mixture, trying to keep some of it in chunks.

Cover with plastic wrap, pressing down onto the ice cream and freeze for several hours until hardened and scoopable.

Happy anniversary, sweetie. ♥ 

Here's to many more years of eating ice cream together.

I'm not an ice cream stylist, nor do I play one on TV.

Let's face it.  I don't take pretty pictures of ice cream.
 
But, please, PLEASE, I beg you...grab your ice cream maker RIGHT NOW and make this ice cream.

{If you don't own and ice cream maker, we'll see what we can do about that later this week.} ;)

Let me introduce you to Nutella Ice Cream with Toasted Almonds.

{I know, I know, Nutella is made with hazelnuts, not almonds, but my hazelnuts tasted funny.  And you know what?  Almonds are always delicious.}

Nutella Ice Cream with Toasted Almonds

1/2 cup blanched, slivered almonds
2 oz. unsweetened chocolate (I like Ghiradelli)
1/3 cup dutch-process cocoa powder (such as Hershey's Special Dark)
1 & 1/2 cups milk
2 eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla
1/2 cup Nutella

{This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.}

Preheat oven to 350.  Pour the almonds onto a cookie sheet and bake for 3-5 minutes, until lightly toasted.  Set aside.

Place a heatproof bowl over a pot of simmering (not boiling) water.  Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok.  Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth.  Remove from heat and let cool several minutes.

Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes.  Add the sugar, a little at a time, whisking constantly.  Once all the sugar has been added, whisk 1 minute more.

Add the cream and vanilla; whisk to combine.

Pour the chocolate mixture into the cream mixture and stir.  Cover and refrigerate a few hours or overnight.

Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the Nutella until smooth. *sigh*

Add this back into the main mixture and stir. Process in an ice cream maker.  About 3 minutes before the freezing cycle is complete, add the toasted almonds.

Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.
 

***Even if you think you don't like Nutella....oh, I know who you are (I'm lookin' at YOU, Amanda), try this ice cream.  Mr. E "doesn't like Nutella" and ate two servings tonight.  The Nutella makes the ice cream super creamy, dreamy and rich.***

Go make it.  I'm serious....GO!

{PS...you need some cake to go with that?  Check out my friend Amy's glorious Chocolate Hazelnut Cake.}

Dark Chocolate Peanut Butter Ice Cream (you need it)

OK...I'm going to get all first-born-child-bossy on you now. If you like chocolate, and you like peanut butter, and you like chocolate WITH peanut butter, you MUST make this ice cream. (Yes, even if it means biting the bullet and buying that ice cream maker. I promise.)

This dark chocolate peanut butter ice cream is rich; it's creamy; it's dreamy.  It will change your life.  It will make you a happier person.

{Notice I said "happier," not "skinnier."}

The recipe is adapted from the Ben & Jerry's Ice Cream & Dessert Book.   
You'll need this stuff:


Oh, and vanilla...


Dark Chocolate Peanut Butter Ice Cream 

2 oz. unsweetened chocolate ( I like Ghiradelli)
1/3 cup dutch-process cocoa powder (such as Hershey's Special Dark)
1 & 1/2 cups milk
2 eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla
1/2 cup smooth peanut butter

{This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.}

Place a heatproof bowl over a pot of simmering (not boiling) water.  Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok.  Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth.  Remove from heat and let cool several minutes.

Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes.  Add the sugar, a little at a time, whisking constantly.  Once all the sugar has been added, whisk 1 minute more.

Add the cream and vanilla; whisk to combine.

Pour the chocolate mixture into the cream mixture and stir.  Cover and refrigerate a few hours or overnight.


Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.


{Normally, I'm a natural peanut butter girl, but for this, I go with Jif. It's smooth and creamy and luscious...perfect for this ice cream.}

Add this back into the main mixture and stir. Process in an ice cream maker.  Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.


 Time to serve it up.


Ahh, there we go...

It's worth the calories, my friends. Go ahead, indulge. 

4th of July Ice Cream Sundaes . . . (with cookies!)

 
It all started with a cookie cutter.  A sweet little cookie cutter sent to me by my friend, Cindy, over at Sweet.


It's a star with a little cut-out to rest on the edge of a glass. How cute is that?!?

Now, my mind immediately went to martinis, but Mr. E thought of dessert in a glass....duh.  {He's good to have around.}


So, what we have here is homemade strawberry ice cream, topped with a sweet strawberry-blueberry "sauce," whipped cream (ok...it's Cool Whip), and a cookie!  Perfect little dessert for the 4th of July.

First, make the cookies.  These are just vanilla-almond sugar cookies decorated really simply with royal icing.

The ice cream...
...let me tell you, I NEVER order strawberry ice cream at the ice cream shop.  I mean, it's right.next.to.the.chocolate.  Chocolate wins every time.

BUT...this homemade ice cream has me rethinking my priorities.


Here's how you *know* it's going to be good...the melted ice cream makes a ♥-shaped drip on your ice cream maker.  Yep, it's a sign.

Strawberry Ice Cream
{modified from the Ben & Jerry's Ice Cream & Dessert Book}

2 cups sliced & hulled strawberries
1/3 c. sugar
juice from 1/2 a lemon
2 eggs
3/4 c. sugar
2 c. heavy whipping cream
1 c. milk

Stir together the strawberries, 1/3 cup sugar and lemon juice.  Refrigerate for at least one hour.

Mash with a potato masher or a pastry blender.  Set aside.

In a large bowl, whisk the eggs for 1-2 minutes until light and fluffy. (Use pasteurized eggs if raw eggs make you nervous.)  Gradually whisk in the 3/4 cup sugar, whisk for an additional minute once all has been added.

Stir in the cream and milk.  Add the strawberry puree.  Pour into a chilled ice cream canister and process according to manufacturer's directions.  Place the ice cream in a freezer-safe container to harden for several hours.

Twenty minutes before assembling the sundaes, make the sauce.  Combine more sliced and hulled strawberries with 2 tablespoons of sugar in a bowl.  Let sit for 10 minutes.  Stir in some frozen blueberries.  Let sit for 10 minutes more.

Scoop  ice cream into glasses.  Top with the strawberries and blueberries along with the sauce from the bowl.  Dollop on whipped cream (OR Cool Whip)
...don't forget the cookie!

{psst...this is the link to the cutter from Sweet.}

Kiwi & Strawberry Sorbet Parfaits

{Have you heard of Kitchen Play? Each month Kitchen Play hosts a unique Progressive Party with six food bloggers assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. This month, I have dessert!}

Recently, I started adding something new to my grocery list.  Kiwi...or kiwifruit.  I'm not sure why it wasn't a regular in our fruit drawer because I always love eating it in fruit salads and on fruit pizza.  Kiddo and Mr. E love them, too.

Let me show you a little something special you can do with your kiwis.  And I'm going to be honest here...even though this is technically dessert, I ate it for lunch twice this week.  It's such a refreshing treat on a hot day!


Kiwi & Strawberry Sorbet Parfaits

Sorbet:
{modified from The Ultimate Ice Cream Book}

1 c. sugar
3/4 c. water
4 Zespri kiwifruit
1 c. sliced strawberries
juice of 1/2 lemon
1 tsp vanilla

Parfaits:
whipped cream or whipped topping
chopped Zespri kiwifruit
chopped strawberries
sliced and toasted almonds

Make the sorbet:

Heat the sugar and water over low heat in a small saucepan.  Stir until the sugar dissolves.   Raise the heat and boil for 1 minute.  Remove from heat and cool to room temperature.

Peel and quarter the kiwi.  Halve the strawberries.  Combine the fruit, cooled sugar syrup, lemon juice and vanilla in a blender on low speed.  Blend until smooth.  Refrigerate several hours, until cold.


Process in an ice cream maker according to the manufacturer's directions.  Transfer to a freezer-safe container, pressing plastic wrap down onto the top of the sorbet.  Freeze a few hours until it becomes more firm.

For the Parfaits:

Place one scoop of sorbet in each glass. Top with whipped cream/topping, then chopped fruit and toasted almonds.  Repeat 2 more times.

What is your favorite way to eat kiwi?

{This post was sponsored by KitchenPlay & Zespri Kiwifriut.  Wanna check out the other courses?  Come on over!} 

 Each month Kitchen Play also features a contest to involve as many additional bloggers as possible. Visit the Contest page at Kitchen PLAY for more details on how you could win $100 for trying this recipe and posting about it.

Lemon Buttermilk Sherbet

 
Michelle Stern is the woman responsible for my child uttering these words,

"Will you call Dad and ask him to pick up some kale on his way home?"  

Yes. My child. Said. Those. Words.   All thanks to Michelle's Kale Chips.

So, when Michelle asked if I would like to try a recipe from her new book, The Whole Family Cookbook,  and share it with you on the blog, I said, "sure!"   (And flipped straight to the dessert section.)
 
The Whole Family Cookbook is perfect if you want to get your kids involved in the kitchen.  I think my favorite part of the book is how Michelle has each recipe's steps color coded for different aged helpers.

The book also contains lots of "green" tips, tips on eating healthy and local, and I'm guessing she probably wouldn't be happy to know I like canned frosting.  I think the kale chips balance that out.

But, anyhoo...

Michelle's Lemon Buttermilk Sherbet is super tangy and really refreshing in the warmer weather we've been having here in Texas.  Kiddo & I both love lemon...and the combination of the lemon and buttermilk really packs a tart punch!  And it couldn't be easier to make.

Lemon Buttermilk Sherbet
{directions slightly adapted from The Whole Family Cookbook}

4 c. buttermilk
4 large lemons
1/2 c. sugar

Pour the buttermilk into a large bowl.

Zest the lemons and set the zest aside.  Juice the lemons to measure 1/2 cup.

Add the lemon juice and sugar to the buttermilk; whisk to combine.

Refrigerate for 15 minutes to chill and let the sugar dissolve.

Pour the mixture into the (prepared/frozen) bowl of an ice cream maker.  Process according to the manufacturer's instructions.
 
5-10 minutes before the sherbet is finished, add the zest.

Once finished, pour into an airtight container and place in the freezer for 2 hours to firm up.  At the point the sherbet is scoopable and creamy.
 
(Kiddo & I loved it this way.  Goofy face optional.)

After several hours, or overnight, the sherbet becomes more like a sorbet....icier.  If sorbet is your favorite, you'll love it this way.  Take it out of the freezer and let sit for 15-20 minutes to make it easier to scoop.


Guess what?  Michelle was nice enough to offer a copy of her book to a Bake at 350 reader!  To enter, leave a comment answering the question, giveaway closed...congrats, Erica!!!

"What is your favorite warm weather sweet treat?"

And, PLEASE, please leave a way to contact you in your comment.  Make sure your name links to an email or blog where I can contact you, or leave your email in your comment.

***Oh! And since I've had a couple people ask....winners are emailed within 48 hours after the giveaway ends.  Usually a week...or two...or FIVE....when I remember...I will update the original post with the winner's name.  Sometimes I forget.  I'm sorry!  I PROMISE I am not hoarding the giveaway prizes! ;) I'm just forgetful when it comes to updating those posts.***

Random winner will be chosen Thursday, April 21st at 8pm CST.  Good Luck!

Congrats, Erica!