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Category: dessert

Buster Bars (updated recipe)

My MIL introduced me to buster bars years ago. I’m not sure where the name comes from…maybe if you eat too many you’ll bust your pants 😛  Whatever the case they are delicious. Chocolate, ice cream, nuts…yum.

I’ve made them several times. I made a peppermint stick version a couple years ago. Amazing!

After making our homemade Oreos Justin asked about buster bars…since the crust is made out of Oreos. So I made an updated real food version of buster bars. They take some work, but they are worth it!

I made the cookies for the crust ahead of time. Other than that I made everything and assembled it in about an hour. This is a great summer (or anytime) treat. You can experiment with flavors of the crust and the ice cream. Mint and chocolate work well. You could also do peanut butter and chocolate. Or even a fruity version. You can’t go wrong.

This post is linked to Fat Tuesday and Real Food Wednesday.

Buster Bars

Fudge Sauce:

1 cup pure cane sugar
1/3 cup cocoa
3 Tbsp. organic AP flour (you may also use cornstarch or arrowroot)
1/4 tsp. unrefined sea salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Chocolate Cookie:

3/4 cups whole wheat flour
1/4 cup cocoa powder
2 tsp. chocolate extract
1/4 cup organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, room temp (you can substitute coconut oil or palm shortening)
3 Tbsp. honey
water

Vanilla Ice Cream:

3 egg yolks
1/3 cup maple syrup
1/4 cup honey
1 tsp. vanilla extract
3 cups heavy cream (preferably raw, not ultra pasteurized)

Cream Filling:

1/4 cup organic palm shortening
5 – 6 Tbsp. organic all purpose flour (you can substitute corn starch or arrow root)
1/4 cup maple syrup

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Fudge sauce can be made in advance. Do not pour on ice cream layer until the ice cream is firm and the sauce is completely cooled.

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 3-4 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.

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Make the chocolate cookie at least an hour in advance. I do it a day ahead.

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand.
Place dough on a parchment lined baking sheet. Roll until the dough is about 1/8 – 1/4″ thick. Bake at 350 for 13 minutes. Let cool completely.

When cookie is cooled break into chunks and process into crumbs in a food processor. This can all be done in advance.

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Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream.

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Blend ice cream ingredients in a blender. Taste. Make sure it is a little overly sweet. The sweetness will go away once the ice cream is churned. Process in ice cream maker (mine takes about 15 minutes in a Kitchen Aid ice cream attachment).

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Assemble the Buster Bars:

Mix chocolate cookie crumbs with 1/4 cup melted butter. Press into the bottom of a 9×9 or 9×13 pan (preferably one with a lid) (a smaller pan will give you thicker bars). Place in the freezer.

Prepare the cream filling. Spread over cookie crust. Return to freezer.

Make ice cream. Immediately spread over cream filling. At this point you can add some toppings. I added a handful of chocolate chips. You could also do any kind of nut. Return to freezer and let set completely.

When ice cream is solid spread fudge sauce over top. You may add more toppings here. I did some chopped nuts. You could add  more crushed cookie. Return to freezer until fudge is solid.

Remove from freezer about 5 minutes before serving to make cutting easier.

Real Cheesecake

I love cheesecake.  It comes in a close second for my all time favorite food. Right behind ice cream. I don’t make it often. And I haven’t made it in quite some time. I’ve been wanting to make a REAL cheesecake for a while. But it takes work to make all of the ingredients before you can even make the cheesecake.

This week it just so happened that we had a lot of yogurt (I made a little extra to use up milk) and some sourdough graham crackers that needed to be used up. So it was the perfect time to experiment.

I used the yogurt to make real cream cheese (next time you want to buy cream cheese at the store check the ingredients…you might be surprised by the fillers/thickeners they add). I also made raw sour cream this week.

Then it was cheesecake time.

The outcome…AMAZING! Real cheesecake with totally real ingredients. I’m  in heaven 🙂  It did turn out a tiny bit softer than I like (I like my cheesecake really firm…like almost crumbly…I usually let mine sit in the freezer for a while :). But for most people it would be just right. I scaled back the cream in the recipe below. You could also add a little arrowroot, cornstarch or AP flour to make it thicker.

This is about as real as it gets when it comes to dessert. A totally from scratch cheesecake. A cheesecake I feel comfortable calling healthy 🙂  It’s great on its own…even better with some homemade fudge sauce over top.

This can be made gluten free by using gluten free or soaked gluten free graham crackers. Or you can make a special holiday dessert using pumpkin spice graham crackers or chocolate graham crackers!

Do you love cheesecake? Give this version a try. Let me know if you love real cheesecake as much as I do.

This post is linked to Fat Tuesday and Real Food Wednesday.


Cheesecake

2 cups graham cracker crumbs (whole wheat, sourdough, gluten free, soaked gluten free, pumpkin spice, chocolate or soaked) (pulse in food processor to make crumbs)
1 1/4 cup cane sugar
1/2 cup butter or coconut oil (or a combination)
2 cups homemade cream cheese (It took about 1 1/2 qts. of homemade yogurt to get this)
1 cup homemade sour cream
3 eggs
1 tsp. vanilla extract
1 Tbsp. lemon juice (optional)

Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9″ spring form pan. Set aside.
 
Using an electric mixer blend the cream cheese, sour cream and the remaining sugar until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Slowly stir the lemon juice into the cheese mixture.

Meanwhile preheat the oven to 350. Place aluminum foil under the springform pan and up the sides (this prevents any water from getting in). Put the prepared pan into a slightly larger rectangular pan. Pour cheese mixture into the springform pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, about 90 min. Turn off oven, open slightly and let cheesecake set for about 30 min. Remove from water bath. Let cool on counter for 60 min. Cover and let cool completely in refrigerator (at least 4 hours).

Place cheesecake in the freezer for an hour or two before serving to make it really firm.

Sourdough Brownies

Yesterday I tried another sourdough recipe from Cake Walk for brownies. This recipe is very simple to make. And the brownies are delicious! They definitely don’t taste like sourdough.

I added a few chocolate chips instead of nuts. They turned out the slightest bit crumbly. Maybe next time I’ll add an extra egg. But overall very good. Rebecca had no problems eating one 🙂  A healthier version of brownies – sourdough and whole wheat.

Sourdough Brownies

1/3 cup butter
1 cup cane sugar
2 oz. bittersweet chocolate (I used 1 oz. unsweetened and 1 oz. milk chocolate)
1 egg (I’ll try 2 next time)
1/2 cup whole wheat flour
1/4 cup cocoa powder
1/2 cup sourdough starter
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
(I added about 1 tsp. chocolate extract)
1/2 cup chopped nuts or chocolate chips (optional)

Heat oven to 375. Grease a 9×9 inch pan with butter and set aside.

Melt butter and chocolate over low heat in a small saucepan. Set aside to cool.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt and sugar and set aside.

Stir egg, sourdough starter and vanilla into cooled chocolate mixture, and mix until well blended.

Add wet mixture to dry mixture and stir gently to combine. Fold in nuts, and spread into prepared pan.

Bake 30 to 35 minutes or until the edges begin to pull away from pan. Let cool before serving.

Homemade Whole Wheat "Oreos"

On Sunday Rebecca got to try an Oreo at church (slight cringe :P). Then she asked if we could make our own Oreos so we could make Oreo sundaes (love this girl…what four year-old asks if she can make something from scratch instead of going and buying more:). Why not? So that was our project yesterday.

I had no recipe and no real starting point. I just started experimenting. And I must admit I am quite impressed with what we came up with! Sometimes homemade baked goods taste good…but not quite like the “real” thing. These actually really taste like Oreos…but they are made with REAL ingredients.

These do not have all of the preservatives and hydrogenated oils that make them shelf stable for half a year. So I store them in the refrigerator. That also keeps the cream filling solid. You can make a big batch and freeze them.

There really isn’t much more to say except these are delicious! The whole family agreed. What could top homemade Oreos? We made homemade cookies and cream ice cream with some of them later in the day 🙂  I also used some leftover cookie to make cookies and cream yogurt. Yum! I’m taking a cookie break today, though 😛

I used butter in my cookie dough. I find that it gives the best consistency/firmness. But if you want to make them vegan/dairy free you could use coconut oil or palm shortening in place of the butter. I also used all purpose flour in the cream filling because that is what I tolerate. You could use organic corn starch or arrow root. I personally like the soft texture the flour gives. Maybe next time I make them I’ll even try soaking the cookie dough.

Please give these a try and let me know what you think! Can you make homemade Oreos? Yes you can! If you think they look good, wait until you taste them!

This post is  linked to Real Food Wednesdays and Fresh Bites Friday and Fat Tuesday.

Whole Wheat “Oreos”
makes 17 – 20 cookies (depending on the size of your cookie cutter and the thickness of your dough)

1/4 cup organic palm shortening
5 – 6 Tbsp. organic all purpose flour (you can substitute corn starch or arrow root)
1/4 cup maple syrup

1 1/2 cups whole wheat flour
1/2 cup cocoa powder
3-4 tsp. chocolate extract
1/2 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temp (you can substitute coconut oil or palm shortening)
6 Tbsp. honey
water

To make the cookies:

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand.

Place 1/3 of dough onto parchment paper. Place another layer of parchment paper over top. Roll dough between parchment paper until it is 1/8 – 1/4″ thick. Remove top paper. Cut circles and place onto parchment lined baking sheet. Repeat this process until you have used all of the dough.

Bake cookies at 350 for about 13 minutes. Allow to cool completely.

To make the filling:

Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling cookies.

To assemble the cookies:

Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge . Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled. Store in an airtight container in the refrigerator. You can also freeze the cookies.

Sourdough Peanut Butter Blondies (vegan)

I’ve been searching for new sourdough recipes lately. I came across a recipe for sourdough peanut butter blondies on Cake Walk. They looked simple and delicious.

Yesterday morning both kids helped me make them (that’s how easy they are to make). It only takes a few minutes to mix the batter. Then pop them in the oven.

They turned out quite well. Very moist and chewy. They were a little heavy on the peanut butter taste for me. But Justin and Rebecca really liked them. I think they would be better with some chocolate chips to balance the flavor 🙂

I accidentally used more coconut oil than the recipe calls for. So mine were extra moist!

I don’t have any peanuts in the house, so I topped them with crispy almonds.

These happen to be vegan. I’m not sure I’ve ever made a vegan recipe before…at least not knowingly 😛  If you aren’t looking for a vegan recipe you could replace the coconut oil with butter.

And back to the original topic of sourdough. These do not taste anything like sourdough.

Sourdough Peanut Butter Blondies

3/4 cup peanut butter
1 cup sourdough starter
1/6 cup oil (coconut oil works well)
1 cup brown cane sugar or sucanat
2 tsp. vanilla
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup nuts (for topping)

Preheat oven to 350. Grease an 8×8 baking pan or 8″ round cake pan.

In a large bowl, mix together peanut butter, oil and brown sugar. Mix well, until well incorporated. Add the sourdough starter and vanilla, and blend in thoroughly (kids are very good at this part:).

Stir in flour, baking powder, and salt. Mix the dough (using your hands if you need to) well. The batter is very thick, and doesn’t spread on it’s own. Transfer dough to baking tin, press into sides, and press the peanuts into the top.

Bake for 25-30 minutes, until set and lightly browned on top. Cool completely in tin before slicing

A Berrylicious Cake

A couple years ago I got an old Strawberry Shortcake book at a second hand sale. It’s called The Berrylicious Bake-off. Rebecca has always enjoyed reading it. And every time we say we should try making a cake like the one in the book…someday.

Well, yesterday we finally did it! We made “the berry best cake ever.” We followed the steps in the book using what we had on hand.

We started with my usual yellow cake, substituting orange juice for some of the milk to make orange cake. We topped it with homemade strawberry jam (from the freezer).

For our “crispy cookie layer” we used some of the sourdough graham crackers we just made. Instead of huckleberries we used fresh blueberries. Finally we topped it with our homemade fudge (good thing I made a fresh batch this week :).

The end result? A berrylicious cake! It’s delicious. Plus Rebecca had so much fun following along with the book and making the layers/adding toppings. We also just happened to be making vanilla ice cream yesterday. They went very well together.

This isn’t so much a recipe post, but I wanted to share our fun experiment. If you want to make your own berrylicious cake, follow the steps below.

Berrylicious Cake

Orange Cake

2 1/4 cups organic AP flour
1 1/2 cup organic cane sugar
1/2 cup butter, softened
3 1/2 tsp. baking powder
1 tsp. sea salt
3/4 cups orange juice
1/4 cup milk
1 tsp. organic vanilla
3 eggs

1-2 cups crumbled sourdough graham crackers, soaked graham crackers, whole wheat graham crackers, vanilla wafers or any cookie you like (the book uses gingersnaps) (you could substitute chopped nuts for a crunchy layer)

1/2 pint homemade strawberry jam or crushed strawberries mixed with honey

1 cup fresh blueberries (or whatever berry you have on hand)

1/2 cup fudge sauce

Mix cake ingredients. Blend 30 seconds on low, then 3 minutes on high. Pour into 2 9″ round greased cake pans. Bake at 350 for about 30 minutes, until golden and baked all the way through. Allow the cake to cool completely.

Place bottom layer of cake on a dish. Spread half of the jam on top. Sprinkle crumbled cookies over jam. Place top layer of cake on top. Spread with remaining half of jam. Sprinkle blueberries over jam. Drizzle fudge over the whole cake. Enjoy! It tastes great with homemade vanilla ice cream too 🙂

Store cake in the refrigerator.

Sourdough Graham Crackers

As I was making a fresh batch of soaked graham crackers this week I thought it might be fun to try making sourdough graham crackers. Rebecca and I set to work right away 🙂  I used this recipe as my base and adjusted it to use my sourdough starter.

The graham crackers turned out quite well. I think I made them a little too thin, so they are quite crispy. But still delicious. I also used all coconut oil (out of convenience…it’s hot enough that it’s already liquid…so I didn’t have to add a step of melting anything 🙂 instead of all butter or a butter/coconut oil combo. I think using all coconut oil makes them a little more crumbly. Next time I’ll use some butter. But if you can’t have dairy using all coconut oil definitely works.

I love graham crackers. And this is another great, healthy variation. A perfect snack for kids or adults.

I wasn’t able to get many photos…I had a little boy in my arms that had just woken up from a short nap 😛

This post is linked to Fat Tuesday and Real Food Wednesday and Fresh Bites Friday.

Sourdough Graham Crackers

1 1/2 cups whole wheat flour
3/4 cups sourdough starter

1/2 cup rapadura (dehydrated cane sugar)

1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
4 – 6 Tbsp. honey
1 tsp. vanilla
1 stick butter or 1/2 cup coconut oil, melted (Works very well to use half butter and half coconut oil)

Heat oven to 350. Melt butter/coconut oil in sauce pan. Set aside. In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add the liquids: honey, sourdough, vanilla, butter. Stir well until a nice ball of dough is formed – not crumbly (if too dry add more butter/coconut oil or honey). Taste the dough for sweetness. Add a little rapadura or honey if the dough is too sour. It will get a little sweeter as you bake it.

Split dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough until it is about 1/8 in. thick. Remove the top piece of parchment paper. Cut into squares (with pizza cutter). If the dough sticks to the pizza cutter wait until the crackers have been baking 5 – 8 minutes to cut them (pull them out, cut and put them back in). Place the dough on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough.

Bake for 12-18 minutes, until the crackers are just barely turning golden. Let cool completely. Store in airtight container or in the freezer.

Red, White and Blue Parfait

I made this dessert for the Fourth of July…but never got around to posting the recipe. Oops. This was a simple, fun treat that everyone enjoyed. Layers of vanilla pudding, graham crackers, sweetened cream cheese and fresh berries – delicious! A perfect holiday summer treat.

Red, White and Blue Parfait

Vanilla Pudding (from Heavenly Homemakers)

2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 T. arrowroot powder (or organic corn starch)
1/4 tsp. sea salt
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Allow to cool at least 30 minutes. You can prep this ahead and keep it in the refrigerator.

Cream Cheese Filling

2 cups yogurt
3-5 Tbsp. sweetener (honey, maple syrup, sucanat)
1 tsp. vanilla (optional)

Strain yogurt in cheesecloth to make cream cheese (do this ahead of time). Stir sweetener into cream chhese until it is to your liking.

Parfait:

Crumble thin layer of graham crackers (organic store bought or whole wheat homemade, soaked homemade, sourdough or gluten free. Use gluten free grahams or cookies to make this gluten free.) into the bottom of small dishes or 1/2 pint mason jars. Layer pudding, then fruit, then cream cheese. Add another layer of graham crackers and repeat other layers. Repeat process until the jar is filled. Top with graham cracker crumbs and berries. Chill and serve.

I made a couple full jars, and I made a couple not quite so full for a kid’s portion.

Blueberry Bread Pudding

Last night I tried a new bread pudding recipe that I got from our local newspaper. It was submitted by Sharon Heethuis. It’s called Over the Top Blueberry Bread Pudding. If you make it exactly according to the recipe it would be quite over the top with a white chocolate sauce to pour over top! I scaled it back a little (no sauce, less chocolate). But it was still so good  (then again I’ve never met a bread pudding I didn’t like :P)! The main thing that makes it a bit more over the top is adding white chocolate chips. I know they aren’t healthy. But I did add a few. Blueberries are in season right now, so it’s the perfect time to make this. We all enjoyed it. I would definitely make it again. It would be great with some peaches added as well. Blueberries and peaches always go well together. You can absolutely make it without the chocolate chips…it just won’t be so over the top 🙂

I only made a half recipe. I’ll post the full recipe, with some healthier substitutes. You can make it gluten free by using gluten free bread. You could even try making it grain free using a nut butter, almond flour or coconut flour bread.

This makes a great breakfast, brunch, snack or dessert! I served it with scrambled eggs for dinner.

The pictures don’t really do it justice. I had to bake it in the toaster oven, so the top got a little dark.

Over The Top Blueberry Bread Pudding

3 eggs
4 cups cream (I used a combo of raw cream and milk)
1 cup cane sugar/sucanat (maple syrup or honey would probably work as well)
3 tsp. vanilla
2 cups fresh or frozen blueberries
1 (12 oz.) package of white chocolate chips (you can omit this or use less)
1 loaf bread, cut into 1″ cubes (use whatever bread you like…we used fermented wheat bread. This is a great job for little kids…Rebecca loves to rip up all the bread)

Sauce:
1 (12 oz.) pkg. white chocolate chips
1 cup cream

In a large bowl combine the eggs, cream, sugar and vanilla. Stir in blueberries and chips. Stir in bread. Let stand for 15 minutes. Pour into a greased 9×13 pan. Bake at 350 degrees for 50-60 minutes. Let stand 5-10 minutes before serving.

For the sauce, place chocolate chips in a small bowl. Heat the cream in saucepan just to a boil. Pour over the chocolate. Whisk until smooth. Serve with bread pudding.

You can add coconut and pineapple for variation. Drain pineapple before adding.

Strawberry Banana Ice Cream Sandwiches

It’s summer…and it’s HOT. It might even be in the 100s today. It hasn’t been that hot in Michigan in a long time. When it’s hot the best thing to eat is ice cream 🙂  And sometimes it’s nice to have an ice cream treat…that isn’t filled with chemicals and vegetable oils. Yesterday Rebecca and I created a homemade ice cream sandwich. I used my basic vanilla cookie recipe and created a banana cookie. This cookie is ideal because it stays very soft. It’s even easy to eat when frozen. And it just so happens that we made a big batch of strawberry ice cream on Tuesday. Put them together and you’ve got a unique, healthy ice cream treat that you won’t find in any box.

The ice cream sandwiches turned out great! Rebecca scarfed one down for snack last night. I would even feel good about serving them for breakfast 🙂  They are perfect for adults, kids and even the littlest in the family. Abram (13m) loves homemade ice cream and really enjoyed these cookies as well. They are soft enough that he can easily chew them. This is just one variation of many I hope to try!

I also cut open a cookie and put peanut butter on it like a sandwich as part of Rebecca’s lunch yesterday. She really enjoyed it.

This post is linked to Fat Tuesday, Real Food Wednesday, Fight Back Friday and Fresh Bites Friday.

Strawberry Banana Ice Cream Sandwiches

Cookie:

1 cup whole wheat flour
3/8 cup rapadura
2 Tbsp. honey
1/2 cup mashed ripe banana
1 egg
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cinnamon (optional)

Ice Cream:

1 cup strawberries
2 1/2 cups cream
1/2 cup maple syrup or honey (or a combination)
1 tsp. vanilla
3 egg yolks

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Prepare the ice cream:

Blend all ingredients together. Process in ice cream maker (mine takes about 20 minutes in my Kitchen Aid attachment). Store in container in freezer.

Prepare the cookies:

Heat oven to 425. Stir all ingredients together. Drop by spoonful (big scoops if you want big ice cream sandwiches) onto baking sheet. Bake 8 minutes. Let cool completely.

Assemble sandwiches:

Let ice cream soften slightly. Cut open a cookie*. Place a scoop of ice cream on the bottom half. Top with other half of cookie. Place on a wax paper lined baking sheet. Repeat for remaining cookies. Place in freezer. Once ice cream is solid wrap each sandwich individually in plastc wrap, wax paper or parchment paper.

*If you want really big ice cream sandwiches you can do a full cookie on bottom and top. You can also make smaller cookies for mini ice cream sandwiches that are perfect for kids or a small treat for adults.

Ice cream sandwich variations:

Chocolate cookies (omit banana, reduce flour to 3/4 cups, add 3 Tbsp. cocoa and 1/8 cup milk) with peanut butter, chocolate, mint , cookie dough or vanilla ice cream.

Vanilla cookies with chocolate, vanilla, caramel, cookie dough or strawberry ice cream.

Cinnamon cookies with vanilla or pumpkin ice cream.

Banana cookies with chocolate or peanut butter ice cream.