Appetizer recipes, check. Dinner recipes, check. Dessert recipes, not so much. I am a little torn on about what to make for dessert on Valentine's day. Rob really, really, really loves pie. Ellie, does not. They both really like ice cream but that seams a little boring. I cannot add anything to it because the only thing Ellie will put on her VANILLA only ice cream are sprinkles (Rob hates them but don't tell Ellie). And not just any sprinkles. They must be rainbow sprinkles. She prefers rainbow jimmies to sprinkles but I have not gotten into the whole sprinkles vs. jimmies debate with her. To her they are all sprinkles. It is up to me to make sure I have the jimmie variety that she likes.
I think I need to do some serious analysis here.
- pie - Rob loves, Ellie not really
- cheesecake - Rob loves, loves, loves cheesecake. I don't think Ellie has ever tried it. She is good about trying new things. This could be a good option.
- ice cream - Rob and Ellie both love but not too special
- cookies - everyone loves a good cookie
- cake - Rob and Ellie do not care for, or me for that matter
- chocolate covered strawberries - what's not to like here, chocolate and strawberries but I don't think I am going to have a lot of luck finding great ones since they are out of season. I might have to look around.
- cut up fruit with chocolate fondue - sounds delish but I could be asking for trouble letting a three year old dip things in hot sauce.
- souffle - please people, I need to make this on a weeknight. Maybe I could make dinner on Sunday and let Rob make a nice dinner for Ellie and me on Monday. Just a thought if you are reading this, Rob.
So, it looks like ice cream and cookies are safe bets.
Chocolate Raspberry Ice Cream Pie Recipe, from Woman's Day
It's pie, it's ice cream, it's fruit and it's chocolate. This could be the best all-around dessert ever! Who wouldn't like it?
12 to 15 whole chocolate graham crackers
5 tablespoons butter, softened
1⁄4 cup sugar
1 container (14 to 16 oz) vanilla ice cream
1 pint raspberry sorbet
1 container (14 to 16 oz) chocolate ice cream
1 pint red raspberries
1 tub (8 oz) frozen whipped topping, thawed
chocolate curls or chocolate sauce
- Evenly coat a 9-in. pie plate with nonstick spray.
- Crust: Pulse crackers in food processor until fine crumbs form.
- Add butter and sugar; pulse until crumbs are moistened.
- Press firmly over bottom and up sides of pie plate.
- Freeze 30 minutes.
- Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
- Pack into crust with an ice cream spade or large spoon; spread evenly.
- Freeze 15 minutes or until firm.
- Slightly soften sorbet as above; spread on vanilla ice cream.
- Freeze until firm.
- Slightly softening chocolate ice cream.
- Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
- Top pie with 1⁄2 pt raspberries.
- Drop spoonfuls of whipped topping on berries; spread evenly.
- Top with remaining berries; garnish with chocolate curls or sauce. NOTE: To make chocolate curls, firmly pull a swivel-blade vegetable peeler across a bar or block of roomtemperature chocolate.
Cherry Cheesecake Pie Recipe, also from Woman's Day
Rob loves cheesecake and he loves pie. Ellie loves almonds and cream cheese. Could work.
1 15 ounce box rolled pie crusts
1/2 cup sugar
1 tablespoon cornstarch
2 8 ounce blocks 1/3-less-fat cream cheese, softened
1 large egg
1/2 teaspoon almond extract
1 21 ounce can cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds
- Heat oven to 350°F.
- Put one pie crust into a 9-inch pie plate.
- Unroll remaining crust on a cutting board.
- Cut in 1/2-in.-wide strips.
- Cover with plastic wrap; refrigerate.
- Mix sugar and cornstarch in a medium bowl.
- Add cream cheese; beat with mixer on medium speed until smooth.
- On low speed, beat in egg and extract until just blended.
- Spread batter evenly in crust.
- Spoon pie filling evenly over top.
- Beat egg white with a fork until foamy.
- Brush on pastry strips.
- Evenly arrange about 8 strips across pie filing.
- Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips).
- Trim and press ends to bottom crust.
- Brush rim with egg white; press on almonds.
- Bake 50 to 60 minutes until crust is golden brown and cherries bubble.
- Remove to a wire rack to cool.
NOTES: Serve warm, at room temperature or cold. Can be baked up to 4 days ahead. Refrigerate covered.
Ice Cream Sandwiches Recipe, from Not So Humble Pie
Just hop on over to Not So Humble Pie's blog to see the recipe. They look so cute and best of all, they are cookies, ice cream and some could have sprinkles (Ellie) and some could not (Rob).
So which one should I make? I think all three will please both people I want to make happy...and me too. :)