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Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday

Cook Time: 1 hour

Serving Size: 2

Homemade Banana Ice Cream Brownie Sunday

Homemade Banana Ice Cream Brownie Sunday - What's better then bananas, brownies and ice cream?

Ingredients

  • 1 box of brownie mix, baked
  • 2 chopped frozen bananas
  • ½ raw banana, thinly sliced
  • 1 cup of popcorn, cooked
  • 4 tablespoons of chocolate “magic shell” ice cream topping
  • 4 tablespoons of carmel “magic shell” ice cream topping
  • pinch of sea salt (flakes optional)
  • mint sprig for garnish (optional)

Instructions

  1. Preliminary work: bake brownie according to instructions and cook popcorn according to instructions. Let brownie completely cool before manipulating or plating.
  2. On a wax paper lined baking sheet, spread out popcorn and drizzle with caramel and chocolate “magic shell” sauce. Place popcorn in refrigerator to cool and harden approximately 20 minutes.
  3. In a food processor, blend frozen bananas until they reach a smooth ice cream consistency.
  4. With a pastry cutter (or round shaped object), cut out four rounds in the brownie. Gently shake the cutter to help release the brownie round before lifting out of the baking pan.
  5. To plate, place the first brownie round in the center of plate. Fan out a layer of sliced banana on the brownie round, then top that layer with a second brownie round. The banana slices should be sandwiched between the two brownies making a small tower.
  6. Place a scoop of banana ice cream on top of brownie tower. Take a hefty scoop of popcorn and place it on top of the ice cream. Let the popcorn fall around the tower. Drizzle the remaining chocolate and caramel “magic shell” sauce around the plate. Finally, sprinkle with sea salt flakes on top and add a sprig of mint for garnish.
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Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

Cook Time: 1 hour, 25 minutes

Yield: 18

Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies - Adapted from Momofuku Milk Bar's Compost Cookies Recipe; this perfect chewy sweet and salty cookie treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup potato chips
  • 1 cup of butter, room temp
  • 1 egg and 1 yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup pretzels, roughly broken
  • ¼ cup of round chewy caramels
  • ¼ cup semi sweet chocolate chips
  • 15 Werther's Originals hard candies, roughly grounded
  • 2 teaspoons ground coffee
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  1. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the vanilla and eggs and mix well, approximately 3 minutes on medium speed. Scrape down the sides of the bowl.
  2. In a separate large bowl, whisk together flour, cornstarch, baking soda, salt, and coffee. With the electric mixer on low, slowly add in the bowl of dry ingredients until dough forms. Do not over mix. Takes approximately 1 minute, max.
  3. Hand stir in the remaining ingredients except for the potato chips (stir in caramels, chocolate chips, Werther's Originals and pretzels). After these ingredients are mixed in, lightly fold in the potato chips and be gentle to maintain some of the chip's form. Its ok for the potato chips to break.
  4. Form a loose ball with the dough and wrap tightly with saran wrap. Place the dough in the fridge for 1 hour. Do not skip this step.
  5. After an hour in the fridge prepare cookie dough for baking. Heat oven 350 degrees. Spray cookie sheets with cooking spray. Use a standard ice-cream scooper (approximately ¼ cup) to scoop out cookie dough and roll it into a ball with your hands. Place the balls on the cookie sheet approximately 2 inches apart. Bake cookies for 11-12 minutes. The cookies may look under baked but don't worry, they will continue to bake on the cookie sheet.
  6. Let the cookies cool for 10-15 minutes before serving.
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Easy No Bake Truffles

Easy No Bake Truffles

Easy No Bake Truffles

Cook Time: 1 hour

Serving Size: 5

Easy No Bake Truffles

Easy No Bake Truffles - Sometimes you have to feed your chocolate cravings.

Ingredients

  • 18 Oreos or Nutter Butters
  • 4 oz cream cheese, softened
  • 1½ cups dark chocolate chips or white chocolate chips
  • 1 TBS coconut oil (optional)
  • Optional Toppings: candy bar, sprinkles, cookie crumbs, white or dark chocolate, nuts ... your options are endless

Instructions

  1. Pulse cookies in a food processor until they break down into crumbs. In a bowl mix together cookie crumbs and cream cheese. Roll your mixture into approximately ½tablespoon sized balls and place on a wax paper lined cookie sheet. Place in freezer for 20 minutes.
  2. Add chocolate to a microwave safe bowl along with the coconut oil. Microwave in 15 second intervals and stir often until the chocolate is fully melted.
  3. Insert a toothpick into each truffle and dip into the chocolate and place on waxed paper.
  4. Drizzle, crumble or sprinkle on additional toppings for garnish.
  5. Refrigerate for truffles to cool and harden for at least 1 hour.
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Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled succulent peaches with juiciness oozing from their pores. Topped crunchy toffee candy crumble and drizzled with only the best sauce in the world, salted caramel. I AM SOOOOOO HERE FOR THIS!

!!!!!!!!!!!!!!!!!! [How I feel right now]

You all are going to have to excuse my over zealous use of exclamation marks during this post but I am super juiced that summer is officially here. This is my season. I grew up in San Diego where it is pretty much summer year round so this is the weather that I know and love. Bring on the sun; bring on the heat!

And of course, with the heat the grill comes out. I love a good reason to spark up the grill. There is nothing better than a smoky char on a vegetable or a nice slab of meat. And when it comes to grilling, I am an equal opportunity employer. I even share the grill love on my fruits, hence the subject matter of this post, my GRILLED PEACHES.

And you already know, these are not yo grandmama’s peaches. But I can assure you these are ME-MA approved. These fully decked out sweet treats are reminiscent of her good ole peach cobbler but way, way easier and way, way faster. Yep that’s my kind of dessert!!!!

Now most would just stop after grilling the peaches because the peaches alone are enough. But yall know I’m greedy so that just wouldn’t work for me. In true Me-Ma fashion I pulled a handful of Werther’s originals hard candies (you know grandma keeps a good hard candy in her purse at all times) and used them to make a crunchy crumble topping.

The ultimate woo-sah comes in with this homemade salted caramel. In all transparency I had to make this sauce a couple of times because timing and temperature are crucial in achieving the right consistency. I also tried using regular milk the first time since my heavy cream was expired but that was a NO NO. The fat weight of regular milk alone just isn’t enough to achieve the consistency needed for a caramel. Instead, I just ended up with sugary milk. But once I got it right … oooh it was sooo right.

Finally you can’t do a peach dessert without having an option for vanilla ice cream. It would just be wrong. Plus, the addition of creamy ice-cold vanilla ice cream against the charred warm peaches is just divine. This is a dessert that should be made over and over again this summer. And if you did, no one would judge you … not even Me-Ma!

Grilled Peaches with Salted Caramel and Toffee Crumble

Cook Time: 25 minutes

Serving Size: 4

Grilled Peaches with Salted Caramel and Toffee Crumble

Grilled Peaches with Salted Caramel and Toffee Crumble - Succulent and juicy peaches charred to perfection over the grill and topped with caramel and toffee goodness.

Ingredients

  • GRILLED PEACHES
  • 4 peaches (cut in halves)
  • vanilla ice-cream
  • 3 tablespoons butter (melted)
  • SALTED CARAMEL
  • ½ cup granulated sugar
  • 3 Tablespoons salted butter
  • ¼ cup heavy cream
  • ½ teaspoon sea salt flakes
  • TOFFEE CRUMBLE
  • 8 werther’s originals hard candies (grounded)
  • 3 tablespoons of butter
  • ¼ cup flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt

Instructions

  1. TOFFEE CRUMBLE
  2. In a food processor intermittedly pulse the werther’s originals until they reach a fine gravel-like texture.
  3. Into a medium bowl add in the ground werther’s, flour, sugar and salt and whisk together. Cut the butter into a few large pieces and toss these in the dry ingredients. With your hands, work butter into the mixture until large, moist clumps form. Cover and refrigerate until ready to use.
  4. SALTED CARAMEL
  5. In a saucepan on medium high heat, add in sugar and whisk. The sugar will begin to form clumps and then turn golden and melt. Keep a close eye on the sugar as it can easily burn.
  6. Once the sugar is completely melted and temperature reaches 350 degrees F immediately add in the butter. The butter will cause the sugar to bubble up but don’t be alarmed. Continue to which in the butter until it is completely melted into the sugar.
  7. Slowly whisk in the heavy cream. This will cause the mixture to bubble up again. Resume with a slow whisk until you achieve a smooth caramel. Allow the sauce to continue to simmer for 30 seconds - 1 minute then remove from the heat and stir in ½ teaspoon of sea salt flakes.
  8. GRILLED PEACHES
  9. Heat grill to high. Brush peaches with butter and place flesh down into the grill. Cook for 5-7 minutes or until the peaches are soft to the touch.
  10. ASSEMBLY
  11. Place a peach half, face up and top with vanilla ice cream. Sprinkle on the toffee crumble and drizzle with the salted caramel.
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