Lovin' From the Oven

Peeps Brownies

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Have you ever wondered what happens when you bake marshmallows for a long period of time? Well, they disappear. They melt into little extra pockets of sugar and do absolutely nothing for the dessert. Total bummer because these Peeps would have been beautiful to cut into!

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I loooveeee Peeps. Marshmallows covered in sanding sugar? What’s not to like? I’m partial to the bunny ones over the chicks because of the marshmallow to sugar ratio. The more sugar the better! You can even pick which colors you like better to match, well… your mood? I did Laker colors for their recent win against the Hornets. Talk about a comeback.

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Peeps should probably be saved for topping brownies at the end. You could even throw them on for the last couple of minutes of baking and let them melt a little bit. That way, they don’t disappear into the batter and you’ll get to keep those beautiful colors on your brownies.

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Call me lazy, but I used a boxed mix for this. I can’t help my love for boxed brownies! Minimal work with maximum results.

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The tops of the marshmallows kind of stayed. Sort of. You can see the color peeping (like my pun, there?) through.

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Oh, how I could go for a bite right about now. Just look at that crackly top and fudgy center!

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This view above has got to be one of my favorite things in life. Leftover brownie batter and getting to lick the wooden spoon? Pure happiness, I tell ya.

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Peeps Brownies

Ingredients

  • 1 box of brownies plus ingredients needed to make the brownies on the back of the box
  • 6 bunny peeps, cut in half

Directions

  1. Prepare you brownie batter as directed on the back of the box.
  2. Pour half of the batter into your desired pan. Layer the peeps on top. Add on the remaining half of the batter on top of the peeps.
  3. Bake as directed.
https://lovintheoven.com/peeps-brownies/

No Cook Vanilla Ice Cream with Brownie Bites

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Since I’m in a good mood, I’ll post something that’s not due for another couple of weeks.

In reality, I’ve been trying every day not to post this ice cream just yet since there are so many recipes in queue… But I’m too excited not to share.

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My DB’s mom gave me this ice cream machine just for “taking such good care of [her son].” Isn’t his mom the sweetest? She even got it in the color that I wanted! Moms always know.

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I’m not gonna lie, I did stare at it for quite a bit after taking it out of the box. Kitchen gifts make my heart flutter. You can get this ice cream machine in twelve different colors and it’s about the easiest thing I’ve ever used. You just turn the machine on, dump your mixture into it, and let it work its magic for 20-30 minutes. You’ll end up with a creamy, perfectly soft and frozen treat.

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The reason I’m in such a good mood today is because I just returned from a great trip visiting my bestie in Provo!:

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Trips to Utah always make me heart happy. They seriously have some of the best people in that little town. I got to visit with a lot of old friends and make some new ones.

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I didn’t know that I have so many blog readers over there. *Hi Provo-ians!* It’s probably because my bestie is the best form of advertisement that could possibly exist. He spreads the word of my blog all on his own, which I love him for.

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I stayed with my bestie’s sister, who is also a master cook. *Hi Lisa!* I don’t know what I did to deserve such good people in my life. Can you tell I’m in a very appreciative mood?

Anyways, she taught me how to cook a few simple dishes and to not be afraid of yeast. If you follow me on Instagram, then you already know what I’m talking about. If not, you’ll find out in another post! 🙂

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If near the BYU campus, you must go to the Creamery. I go every time I visit. They have this flavor called “Graham Canyon” that I need to learn how to make ASAP. It’s a luscious ice cream with the tiniest hint of caramel and graham crackers mixed in. Not only that, but there’s also honey graham crackers dipped in milk chocolate swirled throughout. It might be caramelized graham crackers. Is that even a thing? It’s the greatest ice cream I’ve ever consumed in my whole 25 years of living. Just try it.

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While this is no “Graham Canyon,” this is still a great starter recipe. Looking around online, I was a little intimidated with ice cream recipes that required cooking and straining eggs, so I opted for one completely without. I didn’t want to mess up the first recipe in my new ice cream maker!

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These pictures show what the ice cream looks like after 5, 10, and 20 minutes. See how it gradually thickens and comes together? Yeah, I totally sat next to the ice cream maker the entire time with my head peering into the bowl. Science can be fun!

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That looks about done to me. Let’s pull out middle and see what happens.

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Glorious. I baked a batch of boxed brownies the night before, froze them, and then chopped them up. Brownies would be the perfect addition to my first ice cream recipe.

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I also realized that frozen brownie bites are the best way to eat brownies. Please add that on your “to-do” list.

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You can fold anything else you’d like into the ice cream batter. Sprinkles, nuts, syrup, candy, cookies, marshmallows, bacon… everything goes well with ice cream.

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That’s it! See how simple that was? You can eat immediately if you like a soft-serve texture, or pop it in the freezer for a harder consistency.

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I just threw my finished product into a tupperware and into the freezer. I ate directly from it for a couple of days. Every brownie piece was a little piece of heaven.

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Print
No Cook Vanilla Ice Cream with Brownie Bites

Ingredients

  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • half of a 13x9 pan of brownies, cooked, chopped into pieces, and frozen

Directions

  1. Whisk together the milk, cream, sugar, vanilla, and salt until dissolved.
  2. Pour the mixture into your ice cream maker and mix for 25 minutes.
  3. Once the ice cream has formed, fold in the frozen brownie bits.
  4. Serve immediately or put the mixture in a freezer safe tupperware to harden.
https://lovintheoven.com/no-cook-vanilla-ice-cream-with-brownie-bites/

Cake Batter Fudge

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Something crazy happened last week. You see, Chobani tweeted my blog! Not once, but twice! I nearly smacked my DB in the head when I woke up in the morning and saw the tweet. No, I don’t have any affiliation with them and no, I’m just as surprised as you are that they found their way over to my little ol’ blog.

But I’m so happy they did! Greek yogurt is like Windex, people. You can use it for everything. Thank you internet Gods for making my blog easily accessible.

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Whoa mama, tomorrow’s already Valentine’s Day! While everyone’s busy posting recipes of heart shaped cookies and red velvet everything, I’m here posting something a little more universal– Sprinkles!

It’s more than just red and pink, it’s multi colored to remind everyone to cheer up! This holiday isn’t meant to discourage anyone. It’s about celebrating love for the people you have in your life.

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Now that my whole lovey-dovey schpeal is over, let’s be honest. Valentine’s day isn’t really a holiday. It’s an excuse for stores to make money. As if there weren’t enough events in a year to get presents for your significant other (birthdays, anniversaries, Christmas…), they threw in Valentine’s Day for you to spend some more.

I will admit that Valentine’s Day was one of my favorite holidays as a child, though. Giving out Valentines and getting candy in my homemade “mailbox” was the highlight of my academic career back in grade school.

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You could get away with sneaking love notes into your crushes “mailbox” without them knowing who you were. It was awesome. Thick, card stock paper with pictures of your favorite cartoons and pop stars attached to sweets… what could be better?

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This cake batter fudge isn’t. Just telling you the truth here. It doesn’t really taste like fudge. The consistency is off— it’s a bit dry and crumbly. There’s no smooth, fudgy texture. It’s also extremely sweet. I’m all about the sweet tooth, but this was like eating sugar mixed with cake batter.

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White chocolate is already sweet on its own, so adding things that are even sweeter to it doesn’t make it any better. White chocolate should be tamed down with saltier items such as pretzels, popcorn, and nuts. This recipe is pretty popular on Pinterest, so let me know if you’ve had better luck with it than I did. From Sally’s Baking Addiction.

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Cake Batter Fudge

Ingredients

  • 2 C + 2 Tbsp cake mix
  • 2 C powdered sugar
  • 1/2 C (1 stick) butter, cut into 4 pieces
  • 1/4 C milk
  • 2/3 C white chocolate chips
  • 1/2 C sprinkles

Directions

  1. Line an 8x8 pan with foil, wax, or parchment paper.
  2. Mix together the cake mix and powdered sugar in a large bowl. Add milk and butter (don't stir) and microwave for 2 minutes.
  3. Mix the batter IMMEDIATELY from the microwave. The batter will be VERY thick.
  4. Fold in white chocolate and sprinkles and pour evenly into prepared pan.
  5. Refrigerate for at least two hours and cut into bars.
https://lovintheoven.com/cake-batter-fudge/

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