Little Kindness Monster
Have you ever made multiples of a cute little something just because … well, because they’re cute? That’s how I feel about this Little Kindness Monster. I keep thinking of more color combinations that I want to try. I still haven’t made a solid colored one, because the stripes are so fun. I’ve been collecting worsted weight solids in my “Little Kindness Monster Bin”. I’m not done making them yet, either!
Here’s a new dessert that I tried recently. So good. Of course when you look at the ingredients, what’s not to like in there? Recipe from Pinterest with a little bit of tweaking. (I think originally from the bakeat350 blog, which always has amazing recipes!)
Peanut Butter Ice Cream Pie
1 package peanut butter sandwich cookies (I used Nutter Butter)
32 oz chocolate ice cream (slightly softened)
6 Reese’s Peanut Butter Cups (chopped)
2 Tbl. butter (melted)
1/4 cup heavy cream
3 oz. semisweet chocolate chips
Grease the sides of a 9″ springform pan and line them with parchment paper.
Chop up the peanut butter cookies. Add 2 Tbl melted butter to 1 1/2 cups of the crumbs. Press this into the bottom of your pan.
Remove 1/2 cup of the crumbs for garnishing the top. To the rest of the crumbs in the bowl, add the ice cream. Stir in the chopped peanut butter cups and mix by hand.
Spread the ice cream on top of the crust, making sure the top is smooth. Freeze for 3 hours.
After the pie has been in the freezer for 3 or more hours, bring the cream to a simmer over low heat. Add the chocolate chips and turn the heat off. Let stand for 5 minutes and then mix until smooth.
Remove the pie from the freezer and pour the chocolate topping over the top. Garnish with the remaining peanut butter cookie crumbs. Return to the freezer for at least another hour.
Let the pie stand at room temperature for 10 minutes before slicing and serving.
Hope you all have a great weekend!