So I am behind, and need to 'get myself together'. Mick and the kids went back to work/school today....and I am trying to catch-up (and not be overwhelmed!). One positive: we got a membership at the new pool/fitness center in N. Manchester (the old one was torn down a few years ago due to a structural problem). We worked out frequently during the last two weeks, and I am hopeful we will keep it up! I went today by myself and worked out for an hour and a half! (I rock!). The Christmas decorations are still up, the business needs lots of attention, tax info needs gathered so Jake can file the FAFSA, and he needs to apply for countless scholarships, and volleyball tourneys start for Delaney next weekend. I guess one thing at a time....I am working on several 'to-do' lists!
I made an astonishing amount of food over the past three weeks, and the fridge is full of leftovers to prove it! My favorite recipe of the season was one I created (more or less), so I decided to share it!
Chocolate Peppermint Crunch Ice Cream Pie
Ingredients:
Chocolate Wafers or Candy Cane Sandwich Cookies
I got the candy cane sandwich cookies from Aldi's. They are a seasonal item.
1/3 c. Butter-melted
Hot Fudge Topping
Candy Crunch-Red and Green Peppermint
From The Country Kitchen
Chocolate Ice Cream-softened
Peppermint Ice Cream-softened
2 Cups Heavy Whipping Cream
1/4 C. Powdered Sugar.
Gather the ingredients.
Place chocolate wafers or peppermint sandwich cookies in food processor. Process until you have 2 cups fine crumbs. (I used a mix of wafers and cookies, but all peppermint cookies would be the best!).
Add the melted butter, and stir. The crumbs should be wet, and clump together.
Using your finger tips, press the crumb mixture in the bottom and sides of a pie plate to form the crust.
Spread the softened chocolate ice cream inside the cookie crust. Fill about half-way up.
Pour the hot fudge topping over the chocolate ice cream. I softened the topping in the microwave slightly first. Spread over the ice cream.
Sprinkle with Candy Crunch. Put in freezer for one hour or until firm.
Take frozen pie from freezer and spread softened peppermint ice cream on top. Place back in freezer.
To make the whipped topping: Mix the heavy cream with the powdered sugar with a mixer on high speed until it forms stiff peaks. (note: in the picture the whipped cream has not yet reached stiff peaks). For best results make sure the bowl and beaters are ice cold (put them in the freezer) before starting.
Spread whipped cream on top of pie and sprinkle with more candy crunch. Loosely cover with plastic wrap and place in the freezer for one hour or more.
In the time it has taken me to finish this blog post (while waiting on photos to load), I have taken down one Christmas tree! Yeah me! Only one more tree and 20+ boxes of other decor to go!
How was your holidays? Restful or stressful?

























