"Independence Day" Ice Cream Cupcakes (★ ★ ★ ★ ☆)

Alright, let's just get the fact that it's no longer the 4th of July out of the way.

It's still July and I celebrate birthdays all month long.  So as far as I'm concerned, Happy 7th Day of your 237th Birthday, America!

I made these for you!  Because I love you!

But also,

...Because I love me.

I mean, you can't really eat.
I don't want to be "that" girl.  You know, the one who bakes for her country, and then sits all sad at home while these ice cream cupcakes melt and go to waste because you never showed up.

I knew going into this that I'd have to eat them myself.

Rest assured, though, I made you something worthy.
I took time to stretch my non-decorating skills.
And savored every bite in your honor.

Then, in my honor, I made sure they were super simple and stinkin' good.

But I have something to confess to you.

It's kind of serious.

I broke a self-imposed baking rule for these.  

Probably the second most sacred self-imposed baking rule of all...right after:

"Rule #1: All Artificial Sweeteners Must Be Exorcised From Nat's Presence When Baking Is To Occur."

I don't even know how to tell you, so I'm just going to spit it out...

ppphaaaa ahhhhh hhhhoooo kkkaaaayyy

I'm about to suggest that you use Cool Whip.

Gasp!       Shock!       Awe!

Yes.  It's true.

For this recipe...      Just this once...

I am officially a Cool Whip promoter.

A promoter of chemically, fake, wannabe whipped cream.

I am actually suggesting you abandon the fatty, fluffy, smooth, delicious treat from God Himself, in favor of this man made garbage.

Effectively breaking, "Rule #2: Imitation Whipped Cream Shall Never Cross Thine Lips."

I know!

What is the world coming to?
What is this blog coming to?!!??

You all know I love whipped cream.

Whipped cream is my hommie.  My love.  My main baking squeeze.

But for these delicious morsels, Cool Whip is your guy.

You see, I make ice cream with whipped cream all the time.  And I know two things to be true:
1) It freezes rock solid.
2) It's extremely rich.

Two things you definitely want to avoid for these ice cream cupcakes.

1) You aren't eating these with a spoon.  They need to have "bite-worthy" texture.  I don't need anyone
    chipping a tooth.
2) Mixing ice cream with whipped cream seems like an unnecessary health burden. Heart attack, much?

I double-dog, triple pinky promise that I would never suggest this to you if I didn't think it tasted amazing.

And, oh, it does.

It's like mousse.  Ice cream mousse.
So light and creamy and refreshing from this soul crushing heat wave we've been having.

These are pretty much a summer must.

So please forgive me.
My goal is to give you the best.
And if the best involves Cool Whip, then so be it.

Ice Cream Cupcakes
recipe slightly adapted from The Domestic Rebel, and introduced to me by Aimee.  That one bite changed my life.

• 1 - 1.5 Quart Tub of Ice Cream (I used Cake Batter to get the color I wanted)
• 1 - 8oz Tub of Cool Whip (thawed)**
• 20 Oreos (or small round cookie of choice)
• 20 Cupcake Liners
• (Optional) Sprinkles

Makes 20 Ice Cream Cupcakes
Requires freezing time (2-6hrs)
**Addendum: Apparently Trader Joe's has their own non-hydrogenated oil House Whip.  Wish I knew that before I made these.**

1) Set ice cream out for about 20 minutes before starting.  Cool whip must be thawed from the freezer
    (this can be done overnight in the fridge).
2) Line two muffin tins with 20 cupcake liners.  Place cookie at the bottom of each one and set off to
    the side.
3) In a large bowl, scoop in softened ice cream.  Add tub of cool whip and fold until combined.
4) (Optional) If adding topping/decorations sprinkle a small handle into the mixture for added color and
    texture.

5) Using a kitchen spoon, scoop ice cream mixture into cupcake liners.  Keep adding until the mixture 

     just reaches the top of the liner.  Smooth with the back of the spoon to help level out the tops.

6) At this point, my mixture was very melted so I put in the freezer for about 30 minutes before I added 

    the decorations.  If your mixture is holding its texture go ahead and decorate now, otherwise, pop in 

    the in the freezer for a little bit (just to set) then decorate.  These things thaw out very, very, very 

    quickly.

7) Once decorated, freeze for at least 2 hours before eating.  6 hours to overnight is preferable, but I 

    ate one at 2 hours and it was fine, just not as firm as it could've been.  

8) A side note: these thaw within minutes so they need to be in the freezer until immediately before 

    serving.  The cool whip mixed in prevents these from getting very hard.  

Sure I missed America's Birthday and I endorsed Cool Whip, 

But I just drooled because of my own photo...  

And that's plain embarrassing. 

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This post was featured on:

The "Fake" Neiman Marcus Chocolate Chip Cookie (★ ★ ★ ★ ☆)

This recipe is Ron Swanson approved.

Yes, that Ron Swanson.

Ron (bleeping) Swanson.

Pawnee's Parks and Recreation Director.

Wood worker.

Hunter.

Bacon Aficionado.

The man's man.

This may seem weird, but I find him incredibly sexy...mustache and all.  

And I HATE mustaches.  The whole hipster "trend" is horrifying to me.  

But there is just something about Ron's that is undeniably masculine.  

(I kinda like it).  Ew, I did not just say that! 

He's the kind of guy that makes you want to shoot some whiskey, puff a cigar, or pack a shotgun.

                                       

Ahhhhh, and in a bow tie no less.

Yes, this cookie would impress even him. 

Of course, he didn't tell me that personally.

But it doesn't matter that I never sent him a lovingly wrapped package of freshly baked cookies. 

Or that he didn't call me to tell me how I am the woman solely responsible for introducing him to his fourth favorite food.

I know - in my heart - he'd accept it.   Because this is a man's cookie.

Un-Fancy.

Extremely Hearty.

Perfectly Delicious.

Plain and simple...it gets the job done.  

And it gets it done well. 

There is quite the urban legend behind these cookies. 

It goes: a woman tried these at the Neiman Marcus café and fell so madly in love with them that she offered to pay for the recipe.

However, she was told that it would cost her “two-fifty.”
Unbeknownst to her, they meant $250, not the modest $2.50 she had anticipated. 

Neiman Marcus was none too sympathic to her story, so in a fit of revenge she mass emailed the world so they could benefit from her $250 mistake.  Hell hath no fury, right?

But I imagine this would leave Ron Swanson quite unimpressed.

In fact, he’d be put off by this woman’s overly dramatic display of emotion....And well, frankly, her stupidity. 

He’d be much more approving of the real story behind my making these cookies. 

I implored my friends to pass along their most beloved chocolate chip recipes, and a one –Jimmy – responded in kind. He went so far as to say that this recipe was “his baby” and “the best dessert he has ever made.”

“The working class man’s cookie”

And there you have it.

The "Fake" Neiman Marcus Chocolate Chip Cookie
Graciously bestowed to me by Jimmy and to him through Ms. Kelene 

1 Cup (2 Sticks) of Butter (room temperature)
1 Cup Granulated Sugar
1 Cup Brown Sugar
2 Eggs
1 tsp. Vanilla
2.5 Cups of Quaker Rolled Oatmeal (before blending)
2 Cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2 Cups (12 oz.) Chocolate Chips
4 oz. of Grated Chocolate Bar

Preheat Oven to 350F Degrees
Bake for 12-14 minutes
Makes Approx. 24 Cookies (using a golfball sized ball of dough - preferred size)
                     40 Cookies (using a tablespoon sized ball of dough)

1) In a medium sized bowl, cream butter and both sugars together.  Mixture will be very thick.
2) Add eggs and vanilla.  Beat until just combined.

3) Measure out 2.5 cups of oatmeal.  (I recommend using Quarter Oats or a brand of oatmeal with a
    softer texture.  I used Trader Joe's brand and it never seemed to cook all the way in the dough).
    Blend to a fine powder.  You can use a food processor or what
    ever you have on hand. (pssst. I used my coffee grinder.)
4) In a small bowl, mix blended oatmeal, flour, baking powder, baking soda, and salt.  Stir to combine.
5) Add the flour mixture to the sugar mixture.  Beat to combine.
6) Add in chocolate chips.

7) Add in grated chocolate.  (I tried to use a cheese grater, but the chocolate kept melting in my hand.  I 

    ended up chopping the remaining pieces as finely as I could).

8) Roll dough into golfball-sized balls and place two inches apart onto a well greased sheet. (You can 

    make these smaller, but I found this to be the best size texture-wise and had the perfect balance of 

    crisp-to-chew-to chocolate gooeyness). Place in 350F Degree oven for 10-12 minutes. Tops will be 

    cooked, but not brown.  This dough cooks to a lighter color.  Leave on baking sheet for 2-5 mins to 

    cool, then place cookies on cooling rack. 

9) This dough does not need to be refrigerated overnight first.  It actually gets very hard in the fridge.  If 

    you do have leftover dough, just let it sit out on the counter for a few minutes before cooking again. 

-----

Review: Are these the best chocolate chip cookies in the world?  I don’t know. 

But they are darn good.  And the dough is literally the best tasting dough I’ve ever had in a chocolate chip cookie.  The ground oatmeal gives them an UNBELIEVABLE flavor!

They are crispy on the outside and perfectly gooey in the middle. 

My only issue with them is that they lose their exquisite texture overnight.  These are definitely bake’em and eat’em cookies.  And you have to get the right oatmeal brand.  I used Trader Joe’s and even though I blended them to a pulp, I could still taste the hard, uncooked (microscopic, mind you) flecks of oatmeal.  Next time, I’ll use Quaker Oats and see if that solves my problem. 

Notice, how I said next time?  Meaning, I’ll make these again? 

Ya, that’s pretty rare. 
Actually, I’ve already made these twice in the past week. 
And if that doesn’t say something about these -  I don’t know what will. 

For the working man, woman, child,

And mustached Ron's of the world,

This is for you.

 These were featured June 2013:

Thai Tea Two Ingredient Ice Cream (★ ★ ★ ☆ ☆)

So "Phase One" of Rebuild Natalie's world is complete.

My Bestie is all moved and settled into the Coastal Land of the Hippies...more commonly known as Santa Cruz.  

And I've only been to visit her twice!  

She's been gone five whole days!  

That's pretty impressive considering we've seen each other practically every day since we decided to become BFF's three years ago.  

Yes, we literally just decided...like kids in kindergarten.  

And the rest is history!

I have to say, though, I knew I would miss her once she moved out, but I thought I'd miss our lamenting over the decline of "Smash" sessions or her incessant need to show me every. single. item of clothing she bought that day (yes, every. day.).  

So I was surprised that it hit me hardest at 6:30am, the morning after we moved her out.  

Because I am a morning grump!

I've spent the past ten months praying every morning that our paths wouldn't cross for at least a good half hour...or better yet - ever.

I know!  I sound horrible.

It's because I am!

I need the morning to adjust to being alive again. What am I doing?  Why am I here?  Do I really exist?

These are some of life's most difficult questions and I get asked them each and every morning.  

So ya, I'm not really excited to talk about how amazing it will be when we all have a chance to walk on the moon.  At this moment, I kinda want to blow up the moon.

But that morning, it hit me.  I would never inconveniently bump into her again.  Those weepy Dolly Parton serenades that used to aggravate me to no end, now sounded kind of sweet.

Don't get me wrong, I'm still not fully functional until 8am.  

It's been a few days and I think I've gotten the hang of this new routine.

So I think I'll stick with the memories for now. :)

One of my favorite memories, though - untainted by morning grumpiness - has to be the day Bestie introduced me to Thai Tea.

I had dragged her to a Salsa lesson at my University because I needed extra credits for my PE class, and I didn't want to go and face the swarms of creepy men who had no where else to be on a Friday night alone.

I realize now, that this was at the very, very beginning of our friendship because she wouldn't be caught dead going to a Salsa class now.  Oh, the things you'll do in the early stages of a relationship. (Like pretend you can tolerate 80's movies!)

Afterwards, we stopped by the resident college "Boba" shop and I ordered my usual blended coffee with pearls.  But Bestie.  She ordered this orange stuff.  And it changed my life.

Thai Iced Tea is slightly sweet, creamy, and a little spicy.  It's reminiscent of Chai, but has its own unique qualities.

At that moment, I was introduced to one of my new favorite foods.  Where had this drink been all my life???

Best friend?
Who needs a best friend when there is Thai Tea?

"Thai Tea" Two-Ingredient Ice Cream (Machine *Not* Needed)
Utilized Important Information from Use Real Butter

• 3 Cups of Heavy Whipping Cream (set aside 1 cup)
• 1/2 Cup Thai Tea Leaves (found at Asian food stores or here)
• 1 Can (14 oz) Sweetened Condensed Milk

Needed:

-Strainer

-Airtight Storage Container

-Makes 8+ Servings

*Requires Cooking, Cooling, and Overnight Freezing Time*

So I know there are actually 3 ingredients, but the base to make plain ol' ice cream is just two ingredients.  Plus, no machine required!  Hello! Amazing. 

1) In a large saucepan, bring 2 cups of cream to a low boil.  
2) Immediately remove from heat and add in Thai Tea.  Stir until completely combined
    and let steep for 30 mins.

3) Place strainer over large bowl and pour tea mixture over it.  Try to press out any remaining liquid 
    to get a much of the tea infused milk as you can out of the leaves.  You'll notice you've lost a lot of 
    volume.  What was once runny and 2 cups is now thick and 1 cup. 
4) Let cream cool to just about room temperature, then let cool completely in the fridge (at least 2   
     hours).  I reused the cream container to store this mixture. 
5) 10-15 mins before starting the next step after the mixture has cooled, place large mixing bowl in  
     the freezer.  This will help the cream whip up faster.

6) Pour Thai Tea mixture along with the extra 1 cup of cream into the cold bowl.  Beat until fluffy and 

    no longer runny.  Stiff peaks should form. 

7) Once cream is whipped, fold in the sweetened condensed milk just until combined. 

8) Place mixture into a covered container (tupperware, etc.) and place in freezer.  Freeze overnight. 

    Scoop.  Enjoy!

Thoughts: This was good, but a little on the sweet side and the tea strength was a bit overpowering.  Next time I would definitely use less tea - probably only 1/3 Cup, and I would play around with the cream to condensed milk ratio.  

I was very skeptical about this whole "two-ingredient" fad when I decided to try it last summer.  I just couldn't believe that something so simple could actually become "ice cream."  But I have to say, it's pretty darn close.  If you want the real deal you've got to use a machine, but if you are looking for quick, simple, and easy this isn't a bad option at all. 

A word of warning though: because it's pure whipped cream and a whole lot of sweetened milk this type of ice cream is very intense and rich.  One scoop is usually plenty. 

Thai Tea is life-changingly delicious.

But I'll admit, it's no substitute for a cherished friend.

Throwing some Boba on top doesn't hurt though.

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This posted was featured on:

Snickerdoodle Blondies {Rebake} (★ ★ ★ ★ ★)

Well, my world has officially exploded.

I'm not even exaggerating.

Now, I'm not saying I'm in a deep pile of ruins and I can't see the light ahead.  

...At least, not today anyway.

But the world I knew...I know.  Is over.  

I live with a bunch of dreamers.  

And just to make sure we're on the same page here:

Dreamer - n. person with exceedingly fantastic ideas and goals who is often plagued with "too much 

talk-ie, but no walk-ie" disease.  They change their minds faster than a college freshman gets drunk, but when they are serious - watch out! Because ain't nobody gonna stop that. It's shear awe-inspiring power.

I am a realist. 

Don't worry, I'll be fair:

Realist - n. person who tends to believe things are "just the way they are" and who strives to live in contentment because even if things aren't as they should be, they know how things will be, and that's pretty comforting. They can complain about circumstances, and yet still be resistant to change. However, I'd challenge you to find someone who one gives better sound advice.

Of course, I am not Webster and these definitions were tainted by my own bias, but I still think they are pretty accurate!  (Please use proper citation if referenced in your research paper...I prefer MLA format).

So when there was the usual unrest and murmurings around here a few months ago, my realist self thought, "Chill.  Remember the talk-ie no walk-ie?  Ya, happens all the time."

Only, this wasn't the "diseased rumblings" time.  Oh, no.

This was the full blown.  Dreamer on a rampage.  Gonna-make-it-happen-time.

[Insert World Explosion]

Boooommmppppaaawwwwssshhhhh!!!!

So what is a girl to do when all that she knows is about to get real foreign, real quick?

Well, rebel of course!  

By rebaking my trusty favorite - Snickerdoodle Blondies.

Because no one else gets to control what I bake, but me!  

And today I bake comfort!

I bake cinnamony!  Brown sugary!  Buttery!  Chewy!

I bake amazing 5 star, solve-all-your-problems bars!

Last time I shared these, I didn't have my wonderful camera and I barely wrote about them at all because I was sick.  So this seemed the most opportune time to present them to you again.  

These. are. incredible.  

One of the few things I have actually given five out of five stars.

Think "snickerdoodle cookie meets always chewy, never dried out goodness."  

I've probably baked these at least six times in the last year.  And that's saying something!  

I'm a food blogger!  

I can't waste my time whipping up something I've already made!

They are just that amazing. 

So now when my new world constists of:

-A best friend who lives in Santa Cruz,

-A family who plans to relocate to Texas or Oregon or Anticoch or Texas again (Make up your minds already!),

-And a 'me' who lives on her own,

At least, I'll still have these blondies.

I'm excited for the changes ahead (as much as any analytical, slightly pessimistic young lady could expect to be), but my goodness, I sure am glad some things stay the same!

Snickerdoodle Blondies
Brilliance by Dozen Flours

• 2 2/3 Cups Flour
• 2 tsp Baking Powder
• 2 Cups Packed Brown Sugar
• 1 Cup (2 Sticks) of Butter, Room Temperature
• 2 Eggs, Room Temperature
• 1 Tbsp Vanilla 
• 2 Tbsp White Sugar
• 2 tsp Cinnamon

Preheat Oven to 350F Degrees
Needed: Greased 9x13in Pan
Makes Approx: 15 Bars

1) Using a sifter, sift flour and baking powder over a medium sized bowl.  Set aside.
2) In another medium sized bowl, beat brown sugar, butter, eggs, and vanilla until well combined.
    About 2 minutes.

3) Slowly add in the flour mixture.  Beat until well combined.

4) In a greased 9x13in pan, spread batter evenly with a spoon or spatula.  Batter will be pretty thick so 

    just keep working it.  

5) Once batter is spread, prepare white sugar and cinnamon mixture.  Sprinkle across the top.

6) Bake at 350F Degrees for 25-30 minutes.  Surface should be dry to touch and sort of "spring" back 

    when done.  

7) Cool bars on rack.  You can cut these when still slightly warm.  

 Save the butter.

Save the sugar.

 Save the world. 

This post was featured here:

         

Pecan Bars (★ ★ ★ ★ ★)

I think I owe someone an apology.

Yes, it's Martha Stewart.

Did you think this was about my mysterious absence the past two weeks?

Well, it's not.

But I am truly sorry about that too.

I love posting.  And posting on time.  On schedule.

I'm an extremely organized perfectionist.  If I am too busy or too tired or the sun is too beautiful and is calling me to the outdoors, it kills me not to post.  But sometimes you have to live life, and if that means I need an extra nap or to get two shades darker by Sunday then I have to take a deep breath and just let it happen.

Apparently, I haven't had too rough of a time doing that as of late.  So I guess I'm cured there.
Hallelujah!

Back to Martha.

Ah, yes.  Martha.  We've had a rocky past.  I mean, I ripped her up pretty good when I posted about these Chewy Orange Almond Cookies.

Although, I have to admit.
She kinda deserved it.
They were grah-oh-sssss (gross :).

But then something happened.
Something too wonderful for words.

These pecan bars came my way.  And oh. ah my. ah goodness.  They are absolutely divine!!

Five stars guys.
I gave these 5 Stars.
That's how serious I am about them.

Kinda gooey, slightly crispy, crumbly, pecan-buttery goodness.  These are the kind of cookie bars you have to pawn off to your friends.

Because they are so good, you will eat the whole pan.
And then you'll get fat...
Because of all the butter,
Duh!
So pawn them off to your friends so you can all get the same amount of fat together and still enjoy this incredible life-altering gift from Martha.

My once-enemy.

I'm usually a pretty good judge of character.

I feel like it's one of my stronger attributes.  But I guess I'm going to have to humbly eat my words here.

Hey, I said was was "pretty good" - not perfect!

I stumbled upon this recipe when my mom baked these around Thanksgiving.  She had gotten the recipe from a friend and was ranting and raving about how good they were.  Okay, mom.  Exaggerate much?

But one bite.  One bite.
That's all it took.
Twitterpation - to the nth degree.

So what a, small - yet effective, slap in the face when I realized where these had originally come from -Martha Stewart herself.  The Queen.  The Legend.

WhaAaAa?!
*Choke*...
This can't be?!

Oh, but it was.  It. Was. 

And you know what? I'm okay with that now.
Because becoming friends with your once-enemy, creates stronger bonds than any other friendships I know of.

So how do you make up for a past public-bash of your new found friend?
With a now present-love letter, of course!

Dear Martha,

Rants are so much easier to write.  I get to be witty and funny.  And at someone else's expense.

Love letters are usually so cheesy and not funny at all.  Plus the only person who stands to be exposed is the lover not the lovee.

See the more I think about it, the more I realize I'm not going to be too good at this whole blog-love-letter thing, so I'll just cut to the chase.

Your Almond Cookies were terrible,
Seriously they were bad.
But your Pecan Bars incomparable,
I mean there was is drool.

So let's just make amends,
And resign to be great friends.

Even though you were the one who first put us in this mess,
I am not above forgiveness.

Love Your BFF,

Nat

Pecan Bars
from Martha Stewart

For Cookie Crust

• 18 Tbsp of Butter (2 sticks, plus 2 Tbsp)
• 3/4 Cup Brown Sugar, Packed
• 3 Cups of Flour

For Caramel Pecan Layer

• 8 Tbsp of Butter (1 stick)
• 1/2 Cup of Brown Sugar, Packed
• 6 Tbsp of Honey
• 2 Tbsp of Granulated Sugar
• 2 Tbsp of Heavy Cream
• 2 Cups of Pecan Halves
• 1/2 tsp Vanilla Extract

Makes about 24 pieces

Need one 9x13in Pan

**Cooling Time Required Between Some Steps 

1) In a medium sized bowl, mix together 18 Tbsp of butter and 3/4 cup of brown sugar.  Beat on 

    medium speed for 2 minutes, until fluffy. 

2) Add flour to the mixture, 1 cup at a time.  Combine well after each addition. 

3) Dough is done when all ingredients are dissolved together and large clumps form. 

4) Press dough into the bottom of a 9x13in pan.  Make sure no clumps are remaining. 

5) Prick the crust with a fork so there are indentations all across the top.  Chill pan and dough in the 

    fridge until firm, approx 20 minutes. 

6) Place pan in preheated oven at 375F degrees for 18-20 minutes.  Cookie crust should be golden. 

7) Cool crust completely before completing next steps.
8) Reduce oven temperature to 325F degrees.  In a medium saucepan, melt 8 Tbsp of butter, 1/2 Cup
    brown sugar, honey, granulated sugar, and heavy cream over high heat.  While stirring constantly,
    bring to a boil. Cook for another minute or so until mixture coats the back of the spoon.
9) Remove pan from heat.  Stir in pecans and vanilla.
10) Pour caramelized layer on to the cooled cookie crust.  Bake in oven until caramel top begins to
      bubble, approx. 15-20 minutes.  Cool completely before cutting.

This is definitely the beginning of a beautiful friendship.