{Cookies & Cream Cream Cheese Ice Cream}

I agree, that's a ridiculously long name. But the recipe is also ridiculously delicious! If you've ever had dirt cake, this is the frozen twin. I originally got the idea from one of my new favorite blogs. They post a lot. I mean, a lot.

The original recipe says to wait until the mix has spent 2-4 hours or overnight in the freezer, and then mix in your cookie dough. I wanted cookies and cream, and really like when my Oreos are dunked in milk. I can honestly eat an entire box of Oreos at once. Thankfully, I don't. Or I would have to workout a lot more..which is definitely on my to do list.

ingredients.
8 oz cream cheese, softened
1/2 c heavy whipping cream
1 c whole milk {I used 2% and it's still really good}
3/4 c sugar
pinch of salt
1-2c cookie dough  {I used Oreos, I love them!}

I

In a bowl, blend the cream cheese, milk, sugar and salt together. It's a good idea to blend {or hand mix, for those of us without fancy tools} the cream cheese on its own for a few. They say it's helpful in avoid big lumps, but the little lumps aren't bad. 

II

Add in the whipping cream, and stir until mixed. 

III

Crush up about a cup or so of Oreos, and mix in. After about an hour, I mixed it again to make sure the cookies were through out the whole batch. {& maybe licked the spoon}. Leave the mixture in the freezer for 2-4 hours, or overnight. 

I've realized most of my recipes haven't been the lean, healthy meals that we often try. I really love Tone It Up, but lately I've just been trying to make do with what we've got. It's amazing how different I feel when I'm not eating fruits and veggies regularly! I really crave them now. Any recipe suggestions would be lovely! Thankfully we've been doing a lot of long walks lately. We're both spending more time at work or at school, so it's nice to just get out & enjoy the end of summer! I can't wait for fall! I've been seeing all of the new fun fall stuff up on etsy, and I'm thinking of picking up knitting or crocheting again.

I hope all of you enjoy your Labor Day weekend!! Kick up your feet & relax!

{Double Chocolate Truffles!}

I have a huge sweet tooth. 

As I type, I am loving on a dark chocolate covered frozen banana!

 So I have begun this ‘homemaking’ journey by making some delicious double chocolate truffles with sea salt. All credit to:ColemansInLove .

Ingredients:

16 oz of dark chocolate {for the inner layer of your truffle}

1 14oz can of sweetened condensed milk

1 tbsp of vanilla extract

8 oz of meltable milk chocolate

sea salt for sprinkling

I

Place all of the dark chocolate in your double boiler. {Mine was simply a bowl atop a pot. Make sure steam can be released.} Heat on medium low until all chocolate is melted. For me, this took a while. Don’t get impatient or it will burn!

II

Add your can of condensed milk & vanilla. Stir to combine.

III

Remove from heat. Cover & refrigerate for 2 hours or overnight.(I couldn’t wait, so two hours passed…)

IV

Once removed from fridge, your chocolate should be cooled enough to work with & roll into small balls. The chocolate shouldn’t be really sticky. If it is, just put it back in and check on it in 15 minutes. I rolled a few balls with the thicker chocolate and put them on some wax paper and put them back in the fridge. I also put the rest of the dark chocolate back in to harden, and started with number 5.

V

Melt your milk chocolate on your double boiler & roll chocolate balls around until coated. A fork seemed to work well for me to help prevent huge blobs of chocolate. After a while, my milk chocolate started to get clumpy, probably because I got impatient and turned up the heat.

VI

Place on a pan covered in wax or parchment paper & sprinkle with sea salt. (Don’t be too generous with the salt.)

Makes about 45-50 truffles.

I gave a large portion of these away as a house warming gift, and they seemed to really appreciate it!

I have many more recipes to post, so hopefully I'll stay diligent. 

Comment if you have any questions! 

-B