Ice Cream Fudge Sandwich Bars

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I scream, you scream – –  – we all scream for ice cream!!!! We know for a fact you will be shouting at the top of your lungs for this recipe.  The are a delicious summer time dessert to serve at your next bbq or pool party!


Ice Cream Fudge Sandwich Bars

Ingredients:

– 1 batch Chocolate Chip Cookie Dough (Recipe HERE)
– 2 pints chocolate chip cookie dough ice cream, softened slightly
– 1/4 cup hot fudge sauce, warmed
– Seran wrap

Directions:

  1. Preheat the oven to 350°. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of s warn wrap on top and evenly press or roll the cookie dough to fill the pan.
  2. Remove the saran wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
  3. Invert the cookie onto a work surface and slide it back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the ice cream over the cookie in large dollops.
  4. Place a sheet of saran wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.
  5. Remove the saran wrap. Drizzle the warm chocolate sauce all over the ice cream. Freeze for 1 hour longer, until firm.
  6. Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up.
  7. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
  8. Cut the sandwhiches into bars and serve or freeze up to 2 weeks in a airtight container.

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Peanut Butter Chocolate Cupcakes

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Cupcakes have been trendy for the last five years.  Everyone has an opinion about each place – the cake part is too dry, the frosting is too much, it needs more sugar, there is too much butter, etc.  Well T.W.O. can ensure you with this Peanut Butter Chocolate Cupcake recipe you won’t be disappointed. A glass of milk is required to complete this dessert!


Peanut Butter Chocolate Cupcakes

Ingredients:
– 1 devil food cake mix
– eggs
– vegetable oil
– 2 teaspoons vanilla
– 1 stick butter, softened
– 1 cup creamy peanut butter + 1 Tablespoon
– 2 tablespoons milk
– 1 tablespoon vanilla creamer
– 2 cups confectioners’ sugar
– 3 teaspoons vanilla
– mini peanut butter cups
Directions:
1.  Make cupcakes as stated on the box.  Add vanilla to the mix.  Beat well.
2. Place in muffin tins lined with cupcake holders. Place the batter in the cups.  Add a mini peanut butter cup to each muffin tin.  Cook as required.
3. While the cupcakes are cooking, beat the butter until fluffy.  Add the peanut butter, milk, and creamer.  Slowly add in the confectioners sugar and vanilla.  Mix until all ingredients make a nice frosting.
4.  Once the cupcakes are finished baking and cooled, its time to decorate.

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Happy Baking,

T.W.O. signature

 

Mud Pie Motherload

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Mud Pie has been a traditional birthday cake in T.W.O.’s family since we were babies. These past couple of years, we decided to step up our game and make the motherload of all mud pies. If this doesn’t get your taste buds excited, I don’t know what will. Peanut butter, chocolate, ganache, ice cream, oreo cookie crust and candy….we cover all the necessary ingredients.


Mud Pie Motherload

Ingredients:

Crust:
– 7 Tablespoons unsalted butter, melted
– 1 package oreo cookie box
Ganache:
– 16 ounces bittersweet chocolate
– 2 cup heavy cream
– 3 tablespoons unsalted butter, cut into small pieces
Filling:
– 1.5 quartz chocolate peanut butter cup ice cream, softened*
– 1.5 quartz coffee ice cream, softened*
– ½ cup crunchy peanut butter
– 1 ounce dark chocolate, finely chopped, for garnish
– 4 peanut butter cups, finely chopped for garnish
– 1 heath bar, finely chopped for garnish

Directions:

For the crust:

  1. Coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter.
  2. Place cookies in food processor and pulse until ground. Add melted butter to the crumbs and mix. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 15 minutes. Meanwhile, take the ice cream out of the freezer to soften and make the ganache.

For the ganache:

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.
  3. Stir gently until smooth then stir in butter, one piece at a time. let cool slightly before using.

For the assembly:

  1. When ice cream is softened, spread one of the flavors of ice cream over the cookie crust and smooth the top.
  2. Spread peanut butter over the ice cream.
  3. Pour half of the ganache over the top and smooth and place in the freezer for 10 minutes.
  4. Remove pie from the freezer and top with the second ice cream flavor.
  5. Pour the remaning ganche on top. Spread evenly.
  6. Top with chopped chocolate candy and put in the freezer. For best results let the pie freeze for 5 hours or over night if possible.
  7. When you are ready to serve, let the pie stand for 5 minutes prior to cutting. Plate and serve!

 

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Happy Baking!

T.W.O. signature

Peanut Butter Rice Crispy Treats

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Rice Crispy Treats – – they are good! Good is the key word.  T.W.O. wants to make them FANTASTIC!  So what we are going to do is add peanut butter, coconut oil, chia seeds and peanut butter cups.  Thanks to Justin’s Peanut Butter we were able to make a good dessert a FANTASTIC dessert!


Peanut Butter Rice Crispy Treats

Ingredients:
– 4 cups rice crispy cereal
– 3 Tablespoons chia seeds
– 2/3 cups Justin’s creamy Peanut Butter
– 1/3 cup coconut oil
– 1/3 cup pure maple syrup
– 2 teaspoon vanilla extract
Justin’s Peanut Butter Cups
– 3/4 cup chocolate, melted

Directions:

  1.  In a large bowl, combine rice crispy cereal and chia seeds.
  2. In a microwave safe bowl, add peanut butter, coconut oil, maple syrup and vanilla.  Cover and heat for 2-3 minutes or until all the ingredients are melted.  Stir occasionally during the cooking time to make sure you don’t overcook.
  3. Pour peanut butter mixture over the cereal and chia seeds.
  4. Transfer to a parchment paper lined Pyrex.
  5. Drizzle with melted chocolate and chopped Justin’s Peanut Butter cups.
  6. Place in freezer until set.  When it’s ready, use a large knife to cut into squares.
  7. Plate and serve!

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Chocolate Cheesecake Bars

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This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

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Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.

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Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.

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Pour the mixture into the pan. Top with the left over crumb mixture.

Bake for 25 minutes or until a butter knife comes out clean.

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Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!

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Enjoy!T.W.O. signature

Peanut Butter Cups

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The idea of making homemade candy might intimidate a lot of people. It sounds difficult, time consuming, and a lot harder than just getting in a car and driving to the market. Well put down those car keys and stay put because T.W.O. has the recipe for you!  Candy making can be easy, fun, and tastier than store-bought candy! We decided to take one of our favorite ingredients-peanut butter- and make homemade peanut butter cups! You will never want to buy store bought Peanut Butter Cups after making this recipe!

Ingredients

-1/2 cup peanut butter*
-2 Tablespoons unsalted butter
-2 Tablespoons light brown sugar, packed
-1/2 cup confectioners’ sugar
-pinch of salt
-1 Tablespoon Crisco or butter
-2 to 3 cups chocolate chips

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 *T.W.O. used crunchy peanut butter, but also suggests using creamy-both are delicious!

First, line a muffin pan with paper liners and set aside. Mini muffin pans can also be used for smaller candy pieces.

Next, add the peanut butter and brown sugar to a medium saucepan. Set over low-medium heat, stirring constantly until the mixture is melted and smooth. When the mixture starts to bubble around the edges, take the pan from the heat and add the confectioners’ sugar in steps, mixing well after each addition. Then add a pinch of salt and mix. Set aside to cool.

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While the peanut butter mixture is cooling, place about 1-1½ cups chocolate chips into a microwave safe bowl. Add the Crisco or butter to the chocolate chips and microwave for about 30-45 seconds. Take the bowl out of the microwave and mix. If the chocolate chips are not fully melted, place back into the microwave for a very short time. You don’t want them to burn!

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Once melted, spoon the melted chocolate into one well of the prepared muffin tin. Use a paintbrush or the back of the spoon to spread the chocolate about ¾ of the way up the sides of the paper liner. Fill one well at a time so the chocolate doesn’t set before you have time to spread it. Once all the liners have a chocolate coating, place the muffin tin into the freezer for about 10 minutes or until the chocolate has set.

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While the chocolate is setting, begin shaping the peanut butter filling. Take about 1 tablespoon (1 teaspoon if using the mini muffin tins) of the peanut butter mixture and roll into a ball.

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Then flatten into a patty with a size a little smaller than the diameter of the muffin well bottom. Repeat with the remaining peanut butter mixture and then chill in the freezer for about 5-10 minutes. Once chilled, remove the muffin pan and peanut butter patties from the freezer. Place one patty in each chocolate cup.

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Next, place the bowl of chocolate (if left over) plus the remaining chocolate chips back into the microwave to melt. When the chocolate is melted, pour it over each of the peanut butter patties until covered. Once each well is filled with chocolate, put the muffin pan into the freezer for about 15-20 minutes to chill and harden.

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When this time is up, take the pan out of the freezer and allow to sit for 3 minutes. Then it is time to take the peanut butter cups out and enjoy!!! There is no doubt you will be enjoying T.W.O. of these!

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Enjoy!

T.W.O. signature

Cheese-Filled Pastry

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Waking up in the morning and enjoying a cup of coffee along with a fresh piece of pastry is typical of the European lifestyle. T.W.O. would love to take on that same tradition and bring it to the States. Every day is a vacation, right? Well not exactly, but T.W.O. can help out in the pastry department. Learn how to make this scrumptious cheese pastry that will “WOW” a crowd!

Ingredients

For the Dough:
-2 ¼ teaspoons instant yeast
– ¼ cup water, lukewarm
– ½ cup 2% milk, lukewarm
-¼ cup unsalted butter, melted
– ¾ cup granulated sugar
-1 Tablespoon vanilla
– 1 egg
– 3 cups unbleached all-purpose flour

 For the Filling:
-8 ounces cream cheese or Neufchâtel, room temperature
-½ cup granulated sugar
-1 egg
-1 Tablespoon vanilla extract
– 2 teaspoons lemon zest or orange zest
-3 Tablespoons flour
– 1 cup of your favorite fruit jam or chocolate chips*

*T.W.O. doubled the recipe and made 3 large braids. They used apricot jam, boysenberry preserves and chocolate chips.

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In a small bowl, mix the lukewarm water and the yeast together. Set aside. Mix all the dough ingredients together in a large bowl. (It’s best to use a mixer or a pastry blender) Mix in the water/yeast mixture. The dough should form a soft, smooth ball. Set aside and cover for about 2 hours or until the dough has doubled in size.

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While the dough is rising, start making the filling. Using a KitchenAid or handmixer, mix the cream cheese until fluffy. Add the egg, sugar and vanilla. Mix well. Finally, add the lemon/orange zest and flour. Place the filling in the refrigerator to chill.

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After the dough has doubled in size, place the dough on a floured surface and divide in half. Roll each dough out into a long rectangle making sure it is rolled out evenly.

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Spread the cream cheese filling in the middle of the dough. Top with your favorite jam or chocolate chips. Cut 1 inch wide strips around the edge of the dough. Fold the strips towards the middle to create a lattice top.

 

Click the thumbnails for a larger photo

Once completed, cover the pastries and set aside to rise for about 1 hour.

Preheat oven to 350ᴼF.

Right before the pastry is ready to go in the oven, brush the dough with egg whites. Sprinkle with sugar. The pastries will bake for about 30 minutes, but watch them closely so your dough doesn’t get brown.

Ready yet? I think so! Now it’s time to pour yourself some coffee and enjoy your pastry! T.W.O. suggests eating the pastry warm. If you want to reheat the pastry, cover it with foil and place it in a 200ᴼF oven for about 15 minutes.

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Happy Baking!

T.W.O. signature

French Silk Pie

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Are you a chocolate lover? Are you a pie lover? Well, you are in luck! T.W.O. has the perfect recipe for your –French Silk Pie. It’s a rich, fluffy, dense mousse pie that will be great for your next dinner party!

Ingredients:

-4 oz. bittersweet or semisweet chocolate
-1 teaspoon butter or shortening
-1 cup unsalted butter, softened
-1 ½ cups granulated sugar
-2 tablespoons vanilla extract
-4 eggs, room temperature
-1 fully pre-baked 9 inch pie shell (See recipe HERE)
-3 cups whipped cream

 Preheat oven to 350°F.

In a microwave safe bowl, head the chocolate and butter/shortening in 20-second intervals, stirring between each interval until completely melted. Cool for 10 minutes.

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With a KitchenAid or handmixer, cream together butter, sugar until fluffy. Add the melted chocolate gradually until mixed well. Add vanilla.

Using a whisk or the whisk attachment, add one egg at a time. Each egg should be beat for 5 minutes, totaling 20 minutes. The filling should be thick and fluffy. Once you get the consistency, add the filling to a pre-baked pie shell.

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Place the pie in the oven and bake for 30 minutes or until a butter knife comes out clean. Let the pie cool for about 30 minutes. Once cooled, place the pie in the refrigerator for a minimum of 4 hours. It’s best to make this pie the night before.

Just when you are ready to serve, put the whipped cream on top of the pie. Garnish the top of the pie with shaved chocolate.

By this time, I am sure you are ready to taste this delectable, chocolaty pie!

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Happy Baking!

T.W.O. signature

Chocolate Chip Cookies

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T.W.O. has made a ton of chocolate chip cookies in their lifetime and we discovered that throughout the years, new recipes are constantly evolving.  Most recently, T.W.O. adapted this recipe that has a secret ingredient.  Find out the trick to making the best chocolate chip cookie!

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Ingredients:

– 2 1/4 cups unbleached flour
– 1 teaspoon baking soda
– 1 ½ teaspoons cornstarch
– 1.5 sticks unsalted butter, soften
– ¾ cups light brown sugar
– ½ cup sugar
– 1 egg + 1 egg yolk
– 3 teaspoons vanilla
– 2 cups chocolate chips

In a bowl, mix butter, sugar, brown sugar, egg and yolk together. (T.W.O. uses a KitchenAid mixer!)  Once mixed well, add the flour, baking soda and the secret ingredient CORNSTARCH!  After 3 minutes, slowly add in the chocolate chips.  Place the dough in the refrigerator overnight or for a minimum 3 hours.

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Don’t forget to taste the dough!

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When you are ready to bake the cookies, take the dough out of the refrigerator.  Pre-heat 350ᴼF.  Let the dough sit out on the counter for about 15 minutes while the oven is pre-heating.  Roll the dough into balls and place them on an oil-sprayed cookie sheet.  Next, place the cookies in the oven for 10-11 minutes depending on your oven.

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Once they are finished, take the cookies out of the oven.  Place the baked cooked on a cooling rack and grab yourself a glass of milk and enjoy!

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Happy Baking!

T.W.O. signature

Chocolate-Dipped Coconut Macaroons

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 Tired of making the same old cookie recipe? Need a new one in your life? Well, T.W.O. has the perfect recipe for you! Chocolate Dipped Coconut Macaroons! These cookies are so easy to make, only requires 6 ingredients and are so delicious you will find yourself going back for more!

 Ingredients

-2/3 cup flour
-5 ½ cups flaked coconut
-1 (14 ounce) can sweetened condensed milk
-2 teaspoons vanilla extract
-2 teaspoons of butter-flavored Crisco
-2 ½ cups chocolate chips

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Preheat oven to 350°F. Mix together flour and coconut. Add the sweetened condensed milk and vanilla and mix until all ingredients are blended. Refrigerate the dough for about 30 minutes.

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Place dough (about a golf ball size) onto greased cookie sheet. Bake for about 12 minutes or until the tops of the cookies are slightly toasted.

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Let cookies cool for about 45 minutes. Once cool, begin melting the chocolate by placing chocolate chips and Crisco into a microwave safe bowl. Microwave for 30-45 seconds and mix until chocolate becomes smooth.

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Dip each cookie into the chocolate and place on wax paper.

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Slide the wax paper onto a tray and place dipped cookies in the freezer for about 10 minutes so that chocolate hardens.  Now it is time to indulge!!!

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