Homemade Oreo Ice Cream Cupcakes

Many of you know I LOVE to make
Homemade Ice Cream. With that
being said....I wanted to take it
to another level, ...by making
Oreo Ice Cream Cupcakes.

While I was making a Ice cream
cake for my daughters Birthday,
I was worried the cake wouldn't
be enough for all the friends she
had invited. So I thought I would 
make individual cupcakes!
Can I just say I LOVED
the way they turned out.
I think I liked them more than
the large cake. (lol)
They are very easy to make.
Just make sure you start making
them the day before to allow for
the freezing time needed.


Homemade Ice Cream Cupcakes

1 (18oz.) Chocolate Cake Mix

3 Egg's

1 1/4 C. Water

1/3 C. Oil

1/2 Gallon Oreo Ice Cream*~softened

* See MY Homemade Oreo Ice Cream Recipe HERE

1 (16oz.) Chocolate Frosting

1 (8oz.) Cool Whip~ thawed

2 C. Crushed Oreo Cookies
Make cake according to the
directions on the box.

When done baking, remove cake from

 the pan, let cool for 15 minutes.

Place them in a zip lock bag and place

in the freezer for an hour.
Taking a knife cut out centers
of the cupcakes, keeping the tops.

Using your thumb, press down the cake 
in the bottom of each cupcake.
Scoop out ice cream into large balls,
place into each cupcake.

Take the "top's" of the cake, flatten
in the palm of your hands.
Then press onto and over the ice cream.
(this will be messy, just make sure to cover
all the ice cream with cake)

Place in the freezer for

at least 1 hour. Remove and spread
frosting over each cupcake.
Finally "frosting" each cupcake with the
 thawed cool whip. Sprinkle each cupcake 
with crushed Oreo's.

With remaining frosting heat

in the microwave for a few seconds

until you can drizzle it over each
Cupcake. Place back into freezer
until ready to serve.
Fun for everyone,
Lark

Homemade Pizzelles Ice Cream Sandwiches

I have waited so long to buy myself a 

Pizzelle Machine. I finally got one!!

Let me say this...I LOVE IT!

If you aren't familiar with what a

Pizzelle is, they are a very delicate

thin, Italian "wafer" cookie.

You can also use this little gem of a
machine to make Ice Cream Sandwiches!
(Get the Creamy Peach Ice Cream Recipe HERE)

Pizzelle Ice Cream Sandwiches

3 Egglands Best Eggs

3/4 C Sugar

1/2 C. Unsalted butter~melted

1/2 tsp. Almond Extract

1 3/4 C. Flour

2 tsp. Baking Powder

Beat eggs and sugar together

for 2 minutes or until thick, 

slowly drizzle in the melted butter

and extract until smooth.

Sift together the flour and

baking powder then fold into

the egg mixture.

When your Pizzelle maker is heated

and ready, place 2 teaspoons of 

batter onto the pattern grids.

* depending on if you have a non-stick 

machine or not you, may need to 

lightly spray the grids.

Now it is up to you how you want to serve

these delicate cookie's.

Dust them with powdered sugar,

dip them in melted chocolate and nuts.

Form then into cannoli shells

or perhaps cone's.

Deliziosa, 

Lark

Homemade Peppermint Marshmallows

Ok I have to admit....I have always wanted to have a "try" at making Marshmallows. However it seems that in the past I only came across recipes that were either 4 pages long with directions or seems to be

 to "in depth" for me at the time.   

Well Last week when I made my Hot Chocolate on a Stick,

I thought I would give it a try. (I adapted my recipe from Make & Take site)

Not only were these SUPER EASY to make, they tasted and look DIVINE!

Now you don't have to add the crushed  peppermint's to yours....I was just really looking for that "holiday" look. They are great plain too!

Homemade Marshmallows

3 envelope pkg. of Unflavored Gelatin

1 C. Ice water-divided

1 1/2 C. Sugar

1 C. Corn Syrup

1/4 tsp. Salt

3/4 tsp. extract flavoring (Cinnamon, Vanilla, Mint)

1/4 C. Powdered Sugar

1/4 C. Corn Starch

Food Coloring, Sprinkles, Peppermints

Start by making sure you have your  9x13 pan already prep'd.

Combine the corn starch and powdered sugar together.

Then lightly spray it with Pam, and sprinkle it with the

corn starch/powdered sugar mixture. Make sure it is well coated.

Next place all the gelatin and 1/2 C. of Ice water in your mixing bowl, keep the whip attachment ready. In a med./large sauce pan combine the remaining water, sugar, corn syrup and salt. Cover with lid and cook on Medium heat for 4 minutes. Remove the lid and insert your candy thermometer to the pan. Continue to cook to 240 degrees. (It took me about 8 minutes, stirring constantly) Turn on your mixer and starting on low beat the gelatin/water mixture. Drizzle the hot syrup mixture while it is beating on low until all syrup is added. Then you will beat on med./high  for 12-15 minutes. It will become VERY THINK AND STIFF, that is how you will know it is done. (I used a Kitchen Aid Mixer and it took mine about 12 minutes to reach this point) I waited to add in my flavoring/extract until the last minute of mixing.  Spray a rubber spatula with Pam to help scrap out the whip & bowl. You need to work quickly because it will start to become hard to spread. Evenly spread it into your prepared pan. That's it!

Now you just leave them alone for at least 4 hrs. or like I did, overnight.

To Cut them I turned them out of the pan onto a cutting board, rolled my Pizza cutter into the corn starch/sugar mixture and cut them into squares.

I even used a couple of small cookie cutters to make them into stars and hearts. Next batch I will be dipping half of the marshmallow into chocolate!

You can store these up to 3 weeks in an air tight container.

Great neighbor gift idea! And the kids love them too!

  **NOTE: If you are adding in food coloring to make swirls or crushed mints...you will do so while it is in the pan. I had to lightly press the crushed peppermints into the marshmallow.

I LOVE Homemade Holiday treats!

Lark

1500+ Face Book Fan GIVEAWAY!!!!

I am tickled PINK!

I can NOT believe that Lark's Country Heart

Face Book Page has reached 1500+ fans!

Thanks goes out to ALL of those who have supported

me from the beginning. And to all of the "new" family members.

To each and everyone of you who have helped spread the

word to your fans, friends and family about 

MY "little 'Ole Country Blog".

Many of you know me well enough now, to know that 

I am a BIG supporter of "Paying it Forward"....

So I wanted to give away something special

From MY heart to you.

I decided to split this up into (3) prizes.

One winner will be getting this fabulous
Scarf, from the Ford Warriors in Pink,
Book Mark and Pink Ribbon Key Chain.
*When anyone buys from the Ford Warriors in Pink
100% proceeds go to finding a cure for Breast Cancer!

Another lucky winner will be winning another
"favorite" of mine...
 This Biggest Loser  Yoga with Bob Harper DVD.
 Plus this fun colorful Aluminum Water Bottle.

And of course there is one more prize...
These are also on my "favorites" list!
So for this last item, one winner will be receiving
this 32 oz. Tupperware water bottle,
along with a little "snack" pack I put together 
from World Cost Market.

This GIVEAWAY will end on Monday, Oct.24th
at Midnight. Winners will be announced Tuesday the 25th.


**There are two ways to enter....
Leave a comment here or on Lark's Country Heart Face Book Page
Telling me some great ideas of how you or someone else
"Pays it Forward"
THAT'S IT!


Good Luck and thank you ALL once again,
for making Lark's Country Heart a Success!

A Little bit about MY journey.

I month or so ago, I was asked to share

how and why I love to RUN.

To be honest with you it took me a while to

write it down...because I don't think I have done anything

"special" that a thousand others have done too.

However with sharing my journey, it made me sit back and

bring to mind all the changes I have made.

My daily life has changed for the better.

I look forward to going on my morning/evening runs.

So I am so thankful for being asked to share

with the many readers of See My Mom Run Blog.

If you are looking for a way

to help yourself or someone you love 

to become inspired enough to start....

visit this blog and read through all the stories.

It will make you smile and WANT to get moving!

Some GREAT NEWS....

I received the BEST news ever this past weekend!

And of course I wanted to shout it from the roof tops.

I can not tell y'all how sweet everyone has been in 

helping me celebrate this announcement.

Watch the video below and find out what I am talking about.

RWoP -Video 

Pecan Cream Cheese Custard Pie

I have to tell y'all the "people" over on the RWoP Site 
have been so sweet in welcoming to me.
Thanks You!!

Fall Friendship Swap

 I am a HUGE Fall fan! It is my favorite time of the year.

So when I came across this great idea for a

Fall Friendship Swap.....I signed right up!

 **Where you will mail a "box of fun FALL themed goodies"

to another blogger. (They have a set $ amount) and you will also

be receiving a box from another. Sounds fun huh?

Here are the details:

*Participants will be randomly matched with a partner 

at the end of the sign up period (September 30th)

*Start shopping for (or making) lots of delightful little fall goodies

for your partner (limit of $15 spent please)

*Plan to mail your box of Fall themed  goodness by October 15th,

and you will receive a box in return from your partner!
 
Fine Print:
*Deadline to enter is September 30, 2011
*Open to US and APO addresses only.
*Please help us promote this swap on your blog too.

The more the merrier- help to spread both autumnal cheer and the opportunity to make new friends! 

Go to Vignettes to sign up today! 

 

Homemade Garlic Parmesan Pizza Dough

If  making Homemade Pizza Dough intimidates you,

this is the recipe for you to try.

It doesn't take all day, the flavor is wonderful

plus it make a BIG batch!

I adapted this recipe from one I found on

Everyday Insanity  

Please visit Cindy and tell her Lark sent ya!

Pizza Dough

3 C. Flour

1/2 tsp.Garlic Salt

1 C. Warm Water

1 TBSP. Red Star Yeast

1 TBSP. Olive Oil

4 tsp. Parmesan Cheese
1 tsp. Italian Seasoning

1 tsp. Cracked Black Pepper

Corn Meal

Start by placing the warm water and yeast in a glass bowl.

Let it become active for 5 minutes. 

Then add in the oil, garlic salt.

 In a mixing bowl pour the yeast mixture

then slowly add in pepper,Italian seasoning,
 cheese and 1 C.Flour

at a time. Mix on low, adding in remaining flour.

Transfer dough into a greased bowl.

Cover with a towel and let rise in a warm place

until doubled in size.

Roll out on floured surface.

Sprinkle corn meal onto pans before placing the dough,

adding your favorite sauce and toppings!

Bake for 18-20 minutes.

*Longer if you want a really crisp crust*

Dough you can count on!

Lark

WOW .... Nothing Better than a Vacation!

I have just gotten back from a Week Vacation to California,

where my family spent time together  doing a TON of fun 

sight seeing. Even on the trip there we acted like tourist.

Just look at the size of this Rice Krispies Treat 

we found at a stop along the way!

We went to the Beach.....

 We had Breakfast at the ever popular Griddle Cafe, 

we about DIED when we all received our pancakes...

I mean LOOK at the size of those things!

(I had to put my spoon on them so you could have a size comparison)

I had the Cinnamon Strudel W/ Cream cheese

My hubby surprised me with a quick stop for a treat 

at the Nationally FAMOUS Magnolia Bakery!

The "cupcake Lady"..I even got to see how the frost them!

Then we found this Treat over at Joan's on Third

 We even visited the L.A. Farmer's Martket

 Can ya see me? Love this Old Station!

And of course We HAD to spend a few days at 

 I even found time to Break away from the rides 

and run the Disneyland 1/2 Marathon!

Coming through the gates to join my family!

ha,ha..my daughter didnt want to touch me...cuz I was "wet"

It was a FABULOUS week with the ones I love.

I cant think of anything better than making memories!

Plan a vacation with YOUR family Soon!

~Lark

Pumpkin Spice Cream Cheese Muffins

Oh how I LOVE Pumpkin!

I am one of those who does NOT wait for Fall Season

to bake with pumpkin. I bake pumpkin treats year around.

I have my favorite recipes I make often, so I wanted

to start thinking up new pumpkin treats. 

I also wanted to make a treat that used Nutmeg in it.

THESE are the creation I came up with.

 I had a hard time deciding if they are a muffin or a cupcake.

I think I am safe to say they could be either.

They are so moist with just the perfect blend of pumpkin and spice.

Another favorite to add to the "make again" file.

Pumpkin Spice Cream Cheese Muffin's

1 Spice Cake Mix

1/3 C. Apple Sauce (or oil)

1 C. Water

4 Egg's

1/4 tsp. Nutmeg

1(3.4 oz) Vanilla Instant Pudding mix

1 C. Pumpkin

1(8oz.) Cream Cheese - softened

2/3 C. Sugar

1/2 tsp. Vanilla

Preheat Oven to 350

In a mixing bowl add: water, applesauce, nutmeg,

cake mix, pudding mix, pumpkin and (3) eggs.

Beat on low until mixed, then beat on high until smooth.

About 2 minutes.

In another bowl add the softened cream cheese,

sugar, egg and vanilla. Beat until smooth.

Place cupcake liners into muffin pans, 

lightly spraying them with Pam.

Scoop the pumpkin batter into each liner 3/4 full.

Taking the cream cheese mixture place a spoon 

full into the center of the batter.

Bake for 23 minutes.

Let cool on wire rack.

**I had also made a spiced Cool whip topping to

dollop on top of each muffin. (8 oz. thawed cool whip

and 1/4 tsp. nutmeg fold together) As you can see

from the photo's I totally forgot to add it on top.

Until after I opened the fridge and saw it....then

looked back to see that the muffins were almost

all gone.I had given some to my hubby's coworkers

and I had even shared with the neighbors. 

So please let me know how the spiced topping taste's

if yours last long enough to frost! (lol)

Spice up your life!,

Lark

7 Facts Blogger post

Here we go...I hope I will do "justice" to these (7) Fabulous Blog's.

I am not quite sure if I am even doing this right....however I Will do my best! I was first "tagged" by Food is Love . And then "tagged' again by 
The Devilish Dish. 

Now it is my turn to hight light some post's from Lark's Country Heart
Here are the rules:
1.) Use only one Link per Category. 

2) Choose 5 blogging Friends to"tag". 

*Using your own post's from your own blog, and  these Categories:

Most Beautiful, Most Popular, Most Controversial, Most Helpful, The post that was surprisingly successful, the post that didnt get the attention it deserved, and The post I am most proud of.

 

Most Beautiful: Breakfast Panzaella

 This dish is so simple and full of fresh fruit sweet flavors!

Most Popular: There was actually a Tie for this one so I will let you be the judge, and show you both.

Homemade Blackberry Cheesecake Ice Cream 

 

Nevada Mudd Brownies

 

Most Controversial: I am not sure if I would call this "controversial" or not

but I will say I received (1) comment That lead up to me posting THIS....

Eye's Wide Open.... 

Most Helpful: See same link as above.

The post that was surprisingly Successful: 

 Amazing Crock Pot Mac and Cheese

 

The post that didn't get the attention it deserved: 

Pumpkin Pancakes with Cinnabon Spread 

 

 Post I am most Proud of: Homemade Apple Spice/Pumpkin Spice Syrup

*I chose this because it show's (ME) how I have improved on my photography. It is a work in progress with me...ha, ha.

Now it is my pleasure to share with you a few blogs I enjoy!

Please go visit them and let them know Lark's Country Heart sent you.

 

1.Cooking With Libby 

2.Concetta's Cafe

3.Shugary Sweets

4.Six Sister's Stuff

5.Sweetology

6.Life as a Lofthouse

7.Floppy Hat Faye

*Just a small note to add there were a TON of Blog's I wanted to "tag"...However many have already been tagged. That and I just went with the 7 I thought needed to be "tagged"...you know that gut feeling thing...lol. So please DO NOT feel bad if I didnt "tag" your blog! I love each and everyone of my foodie fans/friends.*

Rolo Cookies

You can roll a ROLO to your friend!  

Better yet why not bake them a batch of ROLO COOKIES!

 Made super simple by the use of a Cake Mix.

And who doesn't need extra time?

Rolo Cookies

1 (18.4 oz.) Betty Crocker Triple Chocolate Fudge Cake Mix

2 Egglands Best XL Eggs

1/3 C. Oil

4 (1.7oz.) Rolo Candy bars

Powdered Sugar

 Look at that yummy caramel!

Preheat oven to 350

In a mixing bowl beat together the eggs and oil.

Next add in cake mix. Mix until smooth.

Using a small cookie scoop, make a ball of dough and press

into the middle 1 Rolo candy. Making sure the Rolo is covered my the cookie dough. Place on a cookie sheet and bake for 8 minutes.

Sprinkle Powdered sugar over the cooled cookies.

*These cookies will remain soft if kept in a air tight container*

Guest Post by Basil Momma!

I was so excited when Heather said she would do a guest post for me. I feel like I have known her forever. In reality I haven't even meet her. It was just the more we blogged back and forth the more I new I had found a friend! BONUS that she is a fabulous cook! Heather is also a Strong, Powerful Pink Warrior! By the off chance that you have not visited her blog Basilmomma go do yourself a favor and spend some time there today!

Thank you so much Heather for "paying it forward"!!

The Basilmomma !

A few weeks ago when I was asked by Lark to do a guest post on her blog I was overjoyed!  I love doing this and I am happy to do this for Lark!  We have never formally met but I feel like I have known her a lifetime.  She and I have a lot in common and I think we would make great friends.  Recently, I entered a dessert in Lark’s ‘Baking up a Cure’ fundraiser.  This is an issue that is close to my heart so I jumped at the chance to do it!  She lives the idea if ‘Pay it Forward’ so I want to do the same.

So you would think it would be easy to pick something to do in a guest post, but for me it isn’t.  But what I did pick is sure to tickle your taste buds and make your family happy as well.  Don’t be thrown off by the ingredients in the glaze.  It really works well together.  I am such a fan of basil, in anything, so it is fitting that I made a cake using one of my favorite ingredients!

Basilmomma

Pound Cake with Lemon Basil Glaze


Cake:
10 TB softened butter
1 ¾ C plus 2 TB sugar
2 ¼ C all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tsp lemon zest
2 TB chopped basil
2 tsp vanilla extract
3 large eggs
½ C buttermilk
2 TB fresh lemon juice
3 egg whites


Glaze:
¼ C half and half
3 TB chopped basil
1 ½ C powdered sugar
2 TB fresh lemon juice
Dash of salt
And because I love the flavor I added a little lemon zest


Preheat oven to 325.
Use 1 TB of butter to grease a bundt pan and dust with 2 TB of the sugar.
Lightly spoon the flour and the next 3 ingredients into a bowl and whisk to combine.
Combine 1 ½ C of the sugar and remaining butter in another bowl. 
Beat until light and fluffy.  Beat in rind, extract and eggs one at a time. 
Combine buttermilk and juice in a measuring cup then add to the sugar mixture. 
Add the basil to the flour bowl.
Add the flour and buttermilk mixtures alternately to the butter so it can incorporate and become fluffy.
Place egg whites in a clean bowl and  with clean beaters whip them until soft peaks form.  Add the remaining sugar beating until stiff peaks form.
Gently fold into the batter and then turn out into the bundt pan.


Bake at 325 for 55 minutes.
To prepare the glaze combine the half and half and basil in a small bowl and microwave for 45 seconds.  Let is sit and cool for 5 minutes then strain out the basil.

Basilmomma

I didn’t do this step since I wanted you to see the basil but if you want to do it (like if your kids don’t like ‘green stuff’) then feel free.


Combine the rest of the ingredients in the small bowl then drizzle over cooled cake.


Enjoy, 
Basilmomma (Heather)