Oreo Ice Cream Cake

This is what we had for our Father’s Day dessert yesterday. When I asked my husband what he would like for his big day, he was very specific in his request. “I would like an ice cream cake. Oreo. Ice cream. Lots of ice cream.” I jumped on that one! This is one of the easiest desserts out there and yet one of the most delicious! It’s so nice to be married to a man who knows what he wants! And remember friends, it is 110 degrees here in Arizona, so saying this dessert hit the spot is an understatement. What did you all have for your Father’s Day dessert?

OREO ICE CREAM CAKE

  • 30 Oreos, crushed
  • 1/2 cup melted butter
  • 1 (half gallon) Oreo ice cream (cookies n’ cream), slightly defrosted
  • Caramel sauce
  • 2 (8 ounce) containers of Cool Whip
  • Hot Fudge Sauce

In a bowl, combine melted butter and crushed Oreo’s. Stir until butter has coated the Oreo’s. Press the Oreo mixture into a 9×13 baking dish. Next, layer the slightly defrosted ice cream on top of Oreo crust. (I defrosted my ice cream by putting it in the fridge for about 45 minutes) On top of the ice cream, drizzle some caramel sauce. Then on top of that spread both tubs of cool whip. Cover and freeze for at least 2 hours. Overnight is best. Cut into individual pieces and drizzle with hot fudge sauce.

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Carmelitas

Ooey gooey goodness. Yum.

Carmelitas have to be one of my favorite desserts! I crave them a lot. I want to make them all the time. I am surprised it has taken me this long to share the recipe. Something about chocolate and carmel together just makes me happy! Try these! I bet you already have all the ingredients in your pantry!

CARMELITAS

  • 60 caramel squares, unwrapped
  • 1 cup heavy cream
  • 1 1/2 cup butter, melted
  • 1 1/2 cup brown sugar
  • 2 cup flour
  • 2 cup rolled oats
  • 2 teaspoon baking soda
  • 12 ounces semisweet chocolate chips

Preheat oven to 350 degrees.

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 9×13 pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Toasted Coconut Thumbprint Cookies with Salted Caramel

I cannot tell a lie.  This recipe comes from the queen, Martha Stewart.  It has been floating around on pinterest for a while now and I’ve always looked at it and thought, “hmmm, maybe I’ll try those.”  Then one day, my fabulous friend, Stacey, showed up at my door with a plate full of these in her hands!  They are so yummy.  And so worth the little bit of extra effort it take s to make them.  I served them at an event my mom and I catered in San Francisco the other night and they were a huge hit!

Toasted coconut Thumbprint Cookies with Salted Caramel

  • 3 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • Table salt
  • 2 large eggs, lightly beaten
  • 12 ounces sweetened flaked coconut
  • 44 small soft caramel candies (12 ounces), such as Kraft
  • 6 tablespoons heavy cream
  • Large, flaky sea salt, such as Maldon
  1. Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.Press dough together in plastic wrap, then roll into 1 1/4-inch balls.

    ( I skipped that last part and just used my small cookie scoop to create the dough balls, straight out of the mixing bowl, it worked just fine.  I’m all about finding an easier way.  I also scooped all my balls into a separate mixing bowl so that once the dipping began, I wouldn’t have to be trying to scoop balls again.  See picture below)

    Dip each ball in beaten egg, and roll in coconut.

    Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.

    Bake for 10 minutes, then remove sheets from oven, and re-press indentations.

    Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks.

  2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.Spoon into indentations in cookies, and sprinkle with sea salt.

    Rewarm caramel if it hardens before all cookies are filled.

    ENJOY!

Easy Sea Salt Caramels

The sweet tooth is still going strong everyone! ‘Tis the season! I absolutely love caramel. This recipe is so easy because it is done in the microwave! Yes, the microwave. So just in case you need a last minute neighbor gift, or a sweet treat for your kids teacher, these sea salt carmels will surely delight!

Easy Sea Salt Carmels

  • 6 Tablespoons of butter cut into 6 pieces
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup light corn syrup
  • 3/4 cup sweetened condensed milk
  • 2 teaspoon vanilla
  • coarse sea salt

Place a sheet of aluminum foil in a 9×13 pan. Spray the foil with cooking spray, making sure to coat sides as well.

In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, & vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 8 and a half minutes, stopping and stirring thoroughly twice during the cooking time (about every 2-3 minutes).  Remove from microwave and stir until well mixed. Pour hot caramel into a prepared 9×13 pan. Place in fridge until firm enough to remove & cut (about 60 minutes). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size. Then sprinkle a dash of sea salt on each individual caramel. On my next batch I am going to drizzle dark chocolate over the caramels!  ( At this point I wrapped each individual carmel in parchment paper to give to friends and loved ones!)

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Super Easy Caramel Popcorn

Who doesn’t love caramel corn in the fall?  It’s a staple at every Friday Family Movie Night at my house.  And some recipes are easier than others, for sure.  This is the queen of easy, and still yummy!  Just an FYI.. this is the soft, pull apart caramel corn, not the hard poppy cock corn.  Hope you enjoy this as much as my family does!

Super Easy Carmel Popcorn

Makes 12 cups

  • 1 pound brown sugar (2 1/4 cups)
  • 1 cup white Karo syrup
  • 1 cube butter
  • 1 cup sweetened condensed milk
  • 3 bags microwave popcorn, natural style, popped

Put all popcorn in large bowl, being sure to remove all unpopped kernels.  Bring the sugar, corn syrup and butter to a boil, then add sweetened condensed milk.  Boil to soft ball stage and pour over popcorn.  Mix thoroughly and spread out on waxed paper to cool.

*** A word of warning, pouring that hot caramel over the popcorn can be hazardous to your health, or in my case, hazardous to my little thumb that got in the way of the 200 degree caramel being poured.  Burn, ouch!  So, when you make this, be careful!  No small children around for the pouring stage!!!  🙂