Two for One Desserts!

Saturday evening my husband wasn't feeling well, so since I was pretty bored I did some baking.  I had a dozen left-over frozen cookie dough balls so I made a dozen Chocolate Chip Cookie Dough Cupcakes.  I just got my Pampered Chef Medium Scoop and it was the perfect size for the cupcakes!

Note:  The above photo is from Pampered Chef

I still had some batter left over so I drained a can of pineapple (saving the juice) and added it to the mixture.  I beat it with my standing mixer to puree the pineapple.  Then I placed the batter into tiny loaf pans.

I baked them at 350* for 20 minutes and got four of these...

I used the pineapple juice I saved to make a glaze...1/4 cup of powdered sugar and 2 TBS of juice.

They were really moist and yummy...It's been requested by my sampling committee to make full size loafs.

Enjoy!

Pineapple Ice Cream

I had no idea you could make ice cream without an ice cream maker, but you can!

My mom found this recipe on our community website, GoDuBois.  Tomorrow is my dad's birthday so today at our weekly Sunday Dinner we'll have his birthday treat, which will be Strawberry Short Cake, yum!  My mom thought this ice cream would go perfect with it.

What you need

1-20 oz. can crushed pineapple in juice (NOT drained)
1-14 oz. can sweetened condensed milk
3 TBS fresh lime juice
1 tsp grated lime peel
2 tsp vanilla extract
4-5 drops yellow food coloring
1 cup heavy cream

Whip cream in a medium bowl with mixer until stiff peaks form (about 12 min)

While that is mixing combine pineapple, milk, lime juice, peel, vanilla and food coloring in a large bowl and mix well.

Once cream is whipped fold into pineapple mixture

Here's a short and sweet video on how to fold if you're unfamiliar with it

Once you're finished pour into a 9x5 loaf pan or 2-quart freezer safe container

Cover and freeze until firm (about 3 hours)

Enjoy!