Buttermilk Syrup

This syrup is fantastic for French toast, German pancakes, waffles, or even ice cream. It has a caramel flavor to it, and is just super delicious.

Buttermilk Syrup
1 1/2 cups sugar
3/4 cup milk + 1/2 TBS vinegar
1/2 cup butter
2 TBS corn syrup
1 tsp. baking soda
2 tsp. vanilla extract

Measure milk and put vinegar in it, let sit for 5 minutes to create buttermilk (or just use 3/4 cup buttermilk if you have it on hand). The milk mixture will be a bit lumpy. In a saucepan combine milk mixture, sugar, butter, corn syrup and baking soda. Boil for 7 minutes, stirring occasionally. It will seem very foamy as it boils, just make sure it doesn't overflow, it's quite messy. Remove from heat and stir in vanilla. Serve warm, and store the leftover in the fridge. When it's just Scott and I, I usually half the recipe and it's plenty.

Watermelon Sherbet Cake

Upon Scott's request, Scott's mom would make a watermelon cake for his birthday. This is super easy, looks great and is nice and cool for the summer.

Watermelon Sherbet Cake

Lime sherbet

Pineapple sherbet

Raspberry sherbet

Mini chocolate chips

Line a bowl with plastic wrap. Make a layer of lime sherbet about an inch thick. Add a thinner layer of pineapple sherbet. In a separate bowl mix softened raspberry sherbet with mini chocolate chips. Place mixture in bowl over pineapple layer. Freeze to harden softened sherbet. When ready to serve, turn the bowl upside down on a large plate and use the plastic wrap to get the cake out of the bowl. Slice like a watermelon and serve.

 Make a layer of lime Sherbet

Mint Chocolate Chip Ice Cream

One year Scott bought me an ice cream maker attachment for my Kitchen Aid mixer. It might be one of the favorite gifts he's given me. It is so easy to use and makes enough ice cream for the 2 of us. Scott's favorite flavor is mint chocolate chip. This is the recipe that we use and it tastes a lot like Breyer's mint chocolate chip (but better!)

Mint Chocolate Chip Ice Cream 
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1 tsp. peppermint extract
3 drops green food coloring if you want, we prefer ours white.
1 cup shaved chocolate (or mini chocolate chips made smaller in a food processor)

In large bowl stir milk, cream, sugar, salt vanilla and peppermint extract (and food coloring) with a spoon until sugar is dissolved. Make ice cream according to your ice cream makers directions. If you're cool like me, yours will be done in 20 minutes and your taste buds will be so happy.

Pumpkin chocolate chip cookies

These are one of my favorite cookies. Obviously they are great during fall, but these are so good that I don't care what time of year it is, they are just so delicious.

Ingredients:
1-1/2 cup butter, softened (NOT melted)
2 cups sugar
2 eggs
15 oz can of pure pumpkin (not pie filling)
2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. nutmeg
2 TBS cinnamon
1 tsp. baking soda
4 tsp. baking powder
4 cups flour
1 bag chocolate chips
Betty Crocker Rich and Creamy Cream Cheese Frosting

Preheat oven to 350 degrees. In a medium size bowl combine flour, salt, nutmeg, cinnamon, baking soda and baking powder, mix with a spoon, set aside. Cream butter and mix in sugar. Add eggs, then vanilla and pumpkin. Slowly mix in dry ingredients. Stir in chocolate chips. Scoop the dough by heaping tablespoon onto a cookie sheet. Bake for 13 minutes. Let cool and frost.

Mmmmmm....

Chocolate peanut butter eggs

Around Easter every year I remember that it's time to make these bad boys. Believe me, they are a crowd pleaser. And the best part is, they are so simple to make. I made 2 batches in an hour. Each batch makes about 36 (depending on how big you make them). Seriously yum...

Peanut Butter Eggs
1 lb. powdered sugar
1/4 cup margarine (melted)
2 cups chunky peanut butter
3 cups rice krispies

Dip in:
8 oz. Hershey bar
6 oz. semisweet chocolate chips
1/3 bar parawax

Mix the first 4 ingredients. I usually use a wooden spoon and then dig my (clean) hands into it to mix it together. Then you will take a handful and squeeze it until it's sticking together (they will be crumbly). I make up all the balls at once and then dip.  Melt the chocolate and wax in a double boiler. Dip eggs in chocolate and lay on wax paper. Refrigerate for at least 30 minutes. Then eat 20, and start the second batch so it looks like you made some for everyone else. :)

One tip with this... last time I made this, I did a little less powdered sugar and a little more rice krispies, it was totally by mistake but the hubby totally preferred those ones. They were less crumbly and not as sweet. But it's totally preference. I have no "too sweet" or "too rich" sensor.

So, make them, and enjoy everybody loving you.