Ice Cream Cookie Sandwiches

Homemade Ice Cream Cookie Sandwich

I think we all deserve to treat ourselves to a delicious homemade ice cream cookie sandwich once in a while (or, a few times a week).

Ingredients:

1 stick salted butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 tsp vanilla
1 egg
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt + a little extra sprinkle
1 cup chocolate chips
Ice Cream of your choice
Sprinkles (jimmies)

Directions:

1. Preheat the oven to 350 degrees
2. Microwave the butter for about 40 seconds (this will just barely melt it)
3. Mix butter with sugars (using a standard or hand mixer) until creamy
4. Add vanilla and egg, mix until just combined (be careful not to over beat the egg)
5. Add the flour, baking soda, salt and mix into a crumble form
6. Use your hands to form into a large ball
7. Add chocolate chips and mix in evenly with your hands
8. Roll dough into 12-14 larges balls and place on baking sheets
9. Bake for 10-12 minutes until the cookies look puffy and dry – just barely golden (DO NOT OVER BAKE – this keeps your cookies soft and AMAZING); take them out when they’re pale and puffy, even if they don’t appear to be done yet.
10. Let them cool on the pan for 30 minutes (or eat a few warm – I won’t try to stop you!)  They should sink into a dense, buttery cookie.
11. Once the cookies a cooled, soften your favorite ice cream (I like to use coffee flavored).
12. Pour a generous amount of sprinkles onto a small plate.
13. Scoop one large scoop of ice cream onto the inside of a cookie and place another cookie on top.
14. Gently press the cookies together, squeezing the ice cream to the edges of the sandwich
15. Roll the outside of the sandwich into the sprinkles
16. Eat immediately or freeze for later!

Enjoy!

***for super delicious chocolate chip cookies skip steps 11-16 and the ice cream and sprinkles

Roasted Tomato Appetizer

This is so delicious yet so simple.

INGREDIENTS:

1 lb cherry tomatoes 

1-2 rolls of your choice (I used multigrain)

1.5 tbsp olive oil

Salt, pepper, garlic powder & red pepper to season

Parmesan cheese (optional)

DIRECTIONS:

1. Preheat your oven to 350 degrees Fahrenheit

2. Slice tomatoes into halves and place in bowl

3. Lightly drizzle with olive oil and mix with a spoon

4. Line baking pan with parchment paper and spread tomatoes out evenly 

5. Season with salt, paper, garlic powder and red pepper

6. Baked for 30-35 minutes

7. Lightly sprinkle Parmesan cheese 

8. Serve warm with toasted bread of your choice (I sliced a multigrain roll and toasted the last 5 minutes in the oven)

Crock Pot Roast

I initially created this roast recipe for French dip sandwiches (which are the bomb). The next day NYC decided to hit us with a 13 degree commute and I needed something more hearty. I had a lot of extra meat from the night before so I turned this easy crock pot roast into a pot roast dinner. Nothing* I love more than having a variety of options for my crock pot meats. Weird to say? Not ashamed. (also see my crock pot pulled pork)

*except maybe a good jalapeno margarita, binging Netflix and organizing my closet

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INGREDIENTS:

3 lb beef chuck roast
1/2 onion, thinly sliced
2 cups unsalted beef broth
1 tsp garlic powder
1/4 tsp ground pepper
1/2 tsp salt
1/4 tsp dried thyme
1/2 tsp onion powder
2 tbsp dry french onion soup mix
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 can of Campbell’s French Onion Soup + 1 can of water

If making French dip sandwiches –
1. Rolls (sliced & toasted)
2. Provolone cheese (melt the cheese in the au ju before putting on your sandwich, trust me)
3. Dijon mustard, mayo *optional (after toasting roll spread mustard on half of roll and mayo on the other)

If making Pot Roast Dinner –
1. Sweet mashed potatoes (I’ll post my go-to recipe soon)
2. Steamed veggies (I chopped a celery, carrot and onion mix; steamed in a bit of beef broth; seasoned with salt, pepper & garlic powder) *doesn’t need to be extremely flavorful, the flavor will be in the au ju from your roast

DIRECTIONS:
1. Turn crock pot on low
2. Layer bottom of pot with thinly sliced onions
3. Mix garlic, pepper, salt, thyme and onion powder
4. Remove excess fat from roast and rub spice mixture with dry French onion soup mix onto roast
5. Set roast on top of onion slices
6. Mix beef broth, soy and Worcestershire sauce and pour on top of roast
7. Pour Campbell’s soup on top of roast
8. Add additional can of water into crock pot
9. Cook roast on low for 4-6 hours until fully cooked (cook longer if you’d like shredded roast, you should be able to pull apart with 2 forks)
10. Remove roast from pot onto cutting board and thinly slice
11. Add sliced or pulled meat back into pot mixing into the juices
12. Serve hot

Healthy Sweet Potato Breakfast Skillet

This recipe easily makes my top 3. It’s my go-to for a hearty brunch. It’s quick, delicious and guilt-free.

Makes 1-2 servings.

INGREDIENTS:

1 medium sweet potato, peeled and diced
1/3 cup green bell pepper, diced
1/4 cup onion, diced
1/3 cup black beans, rinsed
2-3 eggs
1/2 tbsp olive oil (or oil alternative, i.e. coconut)
for seasoning: salt, pepper, garlic powder, paprika, chili powder, red pepper
Sriracha sauce (optional)

DIRECTIONS:
1. Preheat oven to 400 degrees F
2. Over medium-high, heat olive oil on stove in a 9 inch cast iron skillet
3. Add sweet potato (stir and cook 2-3 min)
4. Add green pepper and onion, season veggie mixture lightly with spices (you can always add more but these spices have strong flavors)
5. Continue to stir until veggies begin to soften
6. Remove from heat
7. Use a spoon to make 2-3 pockets in your mix
8. Crack eggs into pockets and season lightly with salt & pepper
9. Bake 9-12 minutes (or until your eggs reach a consistency you prefer)
10. Drizzle Sriracha sauce on top serve immediately