girl. Inspired.

travel, food, design

  • TRAVEL
  • FOOD
    • Breakfast
    • Breads
    • Main Course
    • Desserts
    • Drinks
    • Soups|Salads|Side Dishes
    • Sauces|Dips|Salad Dressings
    • Cake Decorating
      • Inspiration and Ideas
      • Tips and Tutorials
  • Design
    • Craft/DIY
    • Sewing
      • Patterns and Tutorials
      • Pattern and Product Reviews
      • Sewing Ideas and Inspiration
    • Parties
  • Shop
  • Blog
  • About
    • Privacy Policy
  • Subscribe

Homemade Chocolate Peanut Butter Hearts

January 25, 2021 by girlinspired 2 Comments

Homemade Chocolate Peanut Butter Hearts are similar to Reese’s peanut butter cups but better! This no-bake, flourless mini dessert comes together as only chocolate and peanut butter can. Rich, chewy, sweet, and creamy. If you really want to impress someone this Valentine’s day, without breaking a sweat, these are a must-try!

two stacked heart shapes covered in chocolate with white chocolate drizzle and heart sprinkles on white plate

We love to eat our peanut butter chocolate treats straight out of the freezer – my husband keeps referring to them as “power bars” ha! But, I know that they’re an indulgent treat that ranks right up there with my favorite Chocolate Coconut Rum cocktail and super easy Kahlua Cake!

overhead view of chocolate covered peanut butter hearts scattered on table, a couple on white plates, a glass of milk, heart sprinkles

What are Chocolate Peanut Butter Hearts?

Making a dessert from scratch is always special, no matter how easy the recipe is. Adding an extra dose of soul into these heart-shaped Valentine’s treats give you the perfect balance of sweetness with a hint of salty coated in melt in your mouth chocolate.

They’re the kind of sweet treat you don’t (but really, really do) want lying around your house at midnight when those late-night cravings kick in. They’re totally irresistible!

They’ll melt in your mouth and probably a bit on your fingers, but that works out because the chocolate is finger-licking delicious.

Keep this recipe handy for Valentine’s day, but they really are perfect for any special occasion. Use a different shaped cookie cutter for whatever suits the event, and watch how quickly they’re devoured.

There’s a reason why chocolate and peanut butter have formed a long-lasting friendship, and these ultimate Homemade Chocolate Peanut Butter Hearts are the result. Your kids will agree, I’m sure. Simple decadence your entire family will love.

More Sweets for your Sweetheart

Chocolate Raspberry Crepes

Mini Chocolate Cream Pie in Mason Jars

Peanut Butter Chocolate Layer Cake

Peanut Butter Chocolate Chip Cookie Recipe

Appliance Tips:

Jelly Roll Pan – A smaller version of your typical rimmed baking sheet. Same with a half sheet pan. They come in handy, but if you only have a regular-sized baking sheet, you may need to double the recipe to fill the entire sheet. Otherwise, your peanut butter filling will be too thin.

Piping Bag – Can also use a Ziploc bag with a small corner cut out. Used for drizzle on top.

Ingredients:

  • Salted butter melted and cooled – Because butter makes everything better.
  • Creamy peanut butter – Processed peanut butter from the jar is usually a safe bet. You know it won’t separate and will hold together nicely. If natural peanut butter is your jam (see what I did there?), then just make sure you give it a good stir before using it.
  • Granulated sugar – Gives the peanut butter filling added sweetness.
  • Vanilla extract – Gives a warm flavor that rounds everything out nicely.
  • Powdered sugar – Sweetness and binding in the filling of this no-bake treat.
  • Chocolate chips – Milk or semi-sweet or a combination of both.
  • Shortening – Helps to solidify the chocolate coating to contain all of the deliciousness without falling apart too quickly at room temperature. It also helps prevent discoloration.
  • White chocolate chips – For a melted drizzle on top. Adds a nice contrast to the chocolate coating.
  • Heart sprinkles – These are just super cute.
overhead look at the individual ingredients needed to make chocolate peanut butter hearts: vanilla, shortening, sugar, peanut butter, powdered sugar, chocolate chips, melted butter, white chocolate

How to Make Chocolate Peanut Butter Hearts:

Step 1: Prepare a jelly roll pan with parchment paper, leaving enough hanging over the sides for easy removal later. In the bowl of a stand mixer, or by hand, beat together the butter, peanut butter, sugar, and vanilla until smooth. Add in the powdered sugar and beat until combined.

photo collage showing step by step mixing peanut butter, butter, powdered sugar and ingredients to make the peanut butter mixture for the hearts

Step 2: Pour contents of the bowl onto the sheet pan and press down to spread evenly across the surface of the pan, to about 1/2” thickness. Put it in the freezer to set. Once you remove it from the freezer, lift the peanut butter mixture out of the sheet using the sides of the parchment paper. Carefully place it onto a hard surface or cutting board.

side by side photos of peanut butter mixture loose and then pressed into sheet pan

Step 3: Use a cookie cutter to cut out heart shapes from the peanut butter sheet. Place the cut-outs onto a new sheet of parchment paper and place them back into the freezer. Gather the remaining peanut butter mixture and press it back into the flat sheet to cut out additional shapes.

side by side photos of cookie cutter cutting out heart shapes from peanut butter layer and then peanut butter hearts spread in baking pan

Step 4: Place chocolate chips in a heatproof bowl with the shortening. Heat in 30-second increments, stirring in between until the chocolate is mostly melted. Chocolate will continue to melt in its own residual heat. Stir until completely smooth and it drizzles easily.

Step 5: Remove just one or two chilled peanut butter hearts from the freezer at a time. Use a fork to dip the heart into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped heart onto a sheet of parchment paper.

side by side photos of peanut butter heart before and after dipping into bowl of melted chocolate

Work in small batches, and work fast, because the peanut butter heart cut outs become soft pretty quickly out of the freezer. I like to just take one or two hearts out of the freezer at a time, dip those, set them out to harden, and then grab a couple more. If you’re finding the chocolate has started to cool off and isn’t giving a smooth dip, reheat for 15 seconds at a time to keep the chocolate smooth and on the thinner side.

Step 6: Allow the peanut butter heart coating to harden before drizzling with white chocolate and candied hearts. The white chocolate hardens quickly, so sprinkle the hearts on immediately after each individual piece gets a drizzle.

Switch things up and use colored chocolate wafers instead. Think pink, red or white chocolate peanut butter hearts. Add sprinkles, jimmies, or toffee bits for added flare. You can even level up with some silver balls or gold flakes. We’re fancy like that!

Eat a whole bunch then freeze the rest for later. If you’re all Valentine’s-ed out by the time you take them out, break them up on top of some vanilla ice cream, and bam!

See, fancy.

How do I store homemade chocolate peanut butter hearts?

Once these treats are solid you can cover and store them for up to a week, in the fridge or on the counter. You can also freeze them for up to 3 months. Defrost in the refrigerator before serving. Note that discoloration of the chocolate may occur due to condensation after storage in the freezer and/or refrigerator.

Aren’t candy melts easier than using real chocolate?

Sure, candy melts are easier for dipping, but they are not chocolate and they don’t taste the same. Candy melts are typically much sweeter than chocolate and are made with sugar and vegetable oil and don’t usually contain cocoa butter. For a true chocolate and peanut butter treat, definitely use chocolate chips or high quality chocolate bars.

two stacked heart shapes covered in chocolate with white chocolate drizzle and heart sprinkles on white plate

Chocolate Peanut Butter Hearts

A smooth peanut butter filling coated in milk chocolate is just like the Reese's treats we've all come to know and love.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour
Servings: 12
Calories: 558kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

Peanut Butter Hearts

  • 1/2 cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 3 cups milk or semi-sweet chocolate chips or a combination of both (2 bags total)
  • 2 tablespoons shortening

Drizzle Ingredients:

  • 1/2 cup white chocolate chips
  • 1 teaspoon shortening
  • heart sprinkles

Instructions

  • Line a jelly roll (or half sheet pan) with parchment paper.
  • Using a hand or standing mixer, beat together cooled melted butter, peanut butter, sugar, and vanilla until smooth and creamy. Add in the powdered sugar and beat until thoroughly combined.
  • Press the peanut butter mixture into the sheet pan – spreading it evenly to about a 1/2" thickness.
  • Place the sheet pan in the freezer for about 15 minutes.
  • Lift the chilled peanut butter mixture from the sheet pan and set onto a hard surface or cutting board.
  • Use a cookie cutter to cut out heart shapes from the peanut butter sheet.
  • Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
  • The remnant peanut butter mixture can be pressed back into a 1/2" flat sheet so that you can cut out additional shapes.
  • After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping.
  • Place chocolate chips in a heatproof bowl with 2 tablespoons of shortening. Heat in 30-second increments, stirring between each blast, until the chocolate is mostly melted.
  • Stir chocolate until completely smooth and it drizzles easily.
  • Remove just one or two chilled peanut butter hearts from the freezer at a time. Use a fork to dip the heart into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped heart onto a sheet of parchment paper.
  • Continue dipping the remaining hearts, working in small batches. The hearts become soft quickly when they are out of the freezer. If the chocolate cools and doesn't smooth out easily when dipping, reheat in 15 second increments to keep the chocolate smooth.
  • Allow the peanut butter heart coating to harden.
  • Heat white chocolate chips and teaspoon of shortening, working in 15-30 second bursts, until melted and smooth.
  • Transfer to a piping bag or small ziploc bag. Snip a very small hole in the bag and drizzle chocolate in large sweeps over the hearts to add accent drizzle. Immediately sprinkle with heart sprinkles if desired.
  • Allow chocolate to set (about 1 minute).
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 558kcal | Carbohydrates: 57g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 305mg | Fiber: 3g | Sugar: 52g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Valentine's Day

Valentine’s Sugar Cookies

January 20, 2021 by girlinspired Leave a Comment

These simple Valentine’s Sugar Cookies are a delicious classic sugar cookie topped with the EASIEST liquid fondant! A thoughtful way to show someone you care doesn’t need to be intimidating. With a little secret, a lot of love, and your favorite sprinkles, you can make these show-stopping cookies in under 30 minutes!

close up of heart shaped sugar cookie with white frosting and pink and gold sprinkles

Giving and receiving edible gifts is one of life’s greatest pleasures! It doesn’t need to be complicated or exhausting, because we know that sometimes simple is best. It’s the thought that counts after all! Christmas time is another favorite time to decorate the classic simple sugar cookie.

heart shaped sugar cookies stacked with a bite out of the top cookie, pink sprinkles on the side and milk jars in the background

What are Valentine’s Sugar Cookies?

On Valentine’s day, we want to kick it up a notch and make these sugar cookies extra adorable. With this recipe, we can still do that with ease. The crisp edges, tender on the inside and melt in your mouth bite, make these the perfect base for decorating!

I’m going to let you in on a little secret on how to make the easiest liquid fondant, or glaze if you will. All you’ll need is a tub of storebought frosting. No messing with royal icing, or making a glaze from scratch (unless of course you want to). If you’re all about quick and easy, you’re going to LOVE this!

These sugar cookies are the perfect beginner’s recipe, and one the kids can get involved in. The delicious liquid fondant sets nicely and is the perfect platform for your favorite colored sprinkles.

This is a no chill recipe, so from start to finish you can have these ready in a pinch!

More Valentine's Treats

strawberry dream frosting

Strawberry Shortcake Recipe from Scratch

Chocolate Raspberry Crepes

Chocolate Kahlua Cake Recipe

The Best Chocolate Cream Pie

Decadent Dark Chocolate Buttercream

The Most Decadent Chocolate Lasagna

Valentine Pretzel Chips

Cookie Supplies:

Stand Mixer/Hand Mixer – Both will make life easier, but neither is a must. You can actually just mix by hand!

Rolling Pin – Dust with flour to prevent it from sticking to your dough, especially if you’re not rolling between paper.

COOKIE CUTTERS come in every shape and size imaginable! For Valentine’s day, hearts are always a good idea.

Ingredients:

  • Butter softened – Make sure to take your butter out ahead of time. You want it at room temperature even before you begin.
  • Granulated sugar – Puts the sugar in a sugar cookie.
  • Large egg – It is a good idea to take out your egg at the same time you take out the butter. Having everything at an even temperature makes for even baking.
  • Almond extract – You can use vanilla as an option if you’d prefer. Either one adds a nice hint of a subtle flavor.
  • All-purpose flour – Like most baked goods, flour is the ingredient that is the foundation of the recipe.
  • Salt – Brings out the flavor of the other ingredients and brings a nice balance to the sweet.
  • Baking soda – Gives the cookie shape and allows it to rise a bit without spreading too thin.
  • WHITE frosting – A tub, store bought. This makes “fondant” SO easy and the white glaze with sprinkles just looks so cute. Be sure to buy WHITE, not vanilla, or the frosting will be too creamy yellow.
  • Sprinkles – Totally optional. Red, white and pink are always a classic, but you can also opt for a little fancy-schmancy and go with gold, silver, little hearts, you name it.
overhead photo of heart shaped Valentine's sugar cookies, some frosted, bowls of pink and gold sprinkles, plate with smooth white frosting, and text overlay

How to Make Valentine’s Sugar Cookies:

Step 1: Start by creaming together the butter and sugar in the bowl of a stand mixer or use a hand mixer. Add in the egg and extract and beat together. Sift in the flour, salt, and baking soda and mix until the dough comes together.

Step 2: Preheat the oven and prepare baking sheets lined with parchment paper. Roll out the dough between two sheets of paper (parchment, waxed or plastic wrap). Use cookie cutters to cut out shapes and transfer them to prepared baking sheets.

cookie dough rolled out on parchment paper with heart shapes cut into it

Step 3: Bake until the bottom of the cookies are just barely golden. Then, remove from the oven and let cool before transferring to a cooling rack.

Step 4: Heat frosting in the microwave for 15-second intervals, being careful not to overheat. Check the consistency by dipping a spoon and watching for a smooth drizzle. Pour a thick layer of warmed frosting into a shallow bowl.

Step 5: Dip cookies upside down into the frosting and quickly lift it back up. Drip off excess and place cookie face up onto a sheet of parchment paper. Top immediately with sprinkles, then allow to set.

Step 6: Drip off excess and place cookie face up onto a sheet of parchment paper. Top immediately with sprinkles, then allow to set.

Valentine sugar cookies arranged in a circle with white frosting and sprinkles and two glasses of milk

The frosting will set up and will be fairly dry after about 1 hour. Cookies can be gently stacked at that time.

Whether you’re making these for your sweetheart, your kids, or for yourself, these Valentine’s sugar cookies are irresistible, budget-friendly, and easy peasy. But make no mistake, they look (and taste) like a million bucks!

close up of heart shaped sugar cookie with white frosting and pink and gold sprinkles leaning against glass of milk
Does the dough need to be chilled?

No! It’s not necessary, but it can be wrapped in plastic wrap and stored in the refrigerator (up to 3 days) if you want to make it ahead of time. It will also keep in the freezer (up to 3 months) until ready to bake.

overhead photo of heart shaped Valentine's sugar cookies arranged in a circle with white frosting and pink and gold sprinkles

Valentine Sugar Cookies

Sweet, buttery sugar cookies with the easiest technique to turn store bought frosting into liquid fondant.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 24
Calories: 155kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

Sugar Cookie Recipe

  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon almond extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Frosting

  • 16 oz. tub of WHITE frosting
  • sprinkles

Instructions

Cookies

  • Cream together butter and sugar in the bowl of a standing mixer or with a hand mixer.
  • Add in egg and almond extract and beat together well.
  • Sift together flour, salt, and baking soda and add to butter mixture.
  • Mix until combined and the dough comes together.
  • Dough does not need to be chilled, but can be wrapped in plastic wrap and stored in the refrigerator (up to 3 days) or freezer (up to 3 months) until ready to bake.
  • Preheat oven to 350°F.
  • Roll out dough between two sheets of parchment, waxed paper, or plastic wrap to 1/4"-1/2" thick.
  • Use cookie cutters to cut shapes. Transfer to baking sheets lined with parchment paper.
  • Bake for 8-10 minutes or until the bottom of the cookies are just barely showing a bit of browning.
  • Remove from oven and let cool for 2-3 minutes before removing cookies from baking sheet and transferring to a cooling rack.

Frosting/Decorating

  • Remove the lid and foil wrapper from the tub of frosting.
  • Heat for 30 seconds in the microwave and stir completely. Heat for additional 15 second spurts until frosting is pourable. Do not overheat as frosting will separate and be unusable. Check for optimal consistency by dipping a spoon into the frosting, lifting it, and checking to see that the drizzle smooths back out into a smooth surface of frosting within a few seconds.
  • Pour a 1" thick layer of the warmed frosting into a shallow bowl. Hold the sides of the cookie and dip it upside down into the frosting. Be sure to coat the entire top of the cookie. Quickly lift the cookie back up, allowing the excess frosting to drip off, and then place the cookie face up onto a sheet of parchment paper.
  • Top with sprinkles immediately and allow to set.
  • The frosting will set up and will be fairly dry after about 1 hour. Cookies can be gently stacked at that time.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

When cutting out shapes, handle dough as little as possible so it doesn’t become tough or dry.  You can scoop up excess dough after cutting out and re-roll it, but dough gets tough after more than two time being rolled out.  I’d recommend dividing the initial ball of dough into two pieces and roll them out separately. 
If dough seems too soft, refrigerate for 20-30 minutes before rolling out.  You can also place the sheet pan with cut outs into the refrigerator for 15 minutes or more before baking to help cookies retain their shapes during baking.
Dough can be colored with gel food coloring just before adding the flour into the butter/sugar mixture.
*Nutritional calculations do not include frosting or decorations.

Nutrition

Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 75mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 5mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Valentine's Day Tagged With: heart, sugar cookie, Valentine's Day

Homemade Oreo Ice Cream Cake!

June 15, 2020 by girlinspired 38 Comments

Have you ever wanted to make an ice cream cake? Everyone loves ice cream cake, but making your own means it’s possible to choose your favorite cake and ice cream flavors and decorate it however you please. This Oreo ice cream cake is a favorite combo of ours! Once you have the basic technique down, customize the cake to your liking!

oreo ice cream cake with slice removed on white plate

The first time I made an ice cream cake, I was scooping 31 flavors at my first job at Baskin’ Robbins. We don’t have alllll the same tools to make a Baskin’ Robbins ice cream cake, but we can get pretty darn close with this easy ice cream cake recipe.

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

To make a homemade ice cream cake, we need just three basic components – a layer of cake, a layer of ice cream, and frosting. Basically, you’ll need to bake a thick, single layer of cake, top it with a formed layer of ice cream, then frost it with a nice freezer-friendly icing. Although “naked” cakes are all the rage and you could even skip the frosting all together and go with a naked ice cream cake! I am going to tell you the best way to frost your cake though.

Oreos on top of ice cream cake and half oreos around bottom border with white frosting and chocolate sprinkles on white plate with aqua linen

What do I use to frost the ice cream cake?

You will find two different cakes in these photos. Notice that one of the cakes has piped borders around the top and bottom and pretty swirls on the top. The other cake uses halved Oreo cookies as a bottom border and a swirl of cookies on the top.

The cake with the pretty piping has been frosted using a non-dairy frosting called Pastry Pride, which you buy as a frozen quart, defrost, and whip up to stable, pipe-able, freezable perfection.

The cake with the Oreo border was frosted with Cool Whip. Cool Whip is a really easy option and readily available. It is not my first choice for ice cream cakes though. For one, it will not hold its shape for a piped border or fluffy swirls. For another, it becomes too soft and can even begin sliding down the sides of the cake if it is out of the freezer for too long. For simply and quickly coating the cake, Cool Whip can work if Pastry Pride is not available.

You could also use a buttercream. Buttercream will pipe well and freeze well. It does take some extra work to prepare homemade buttercream, which is why I love using Pastry Pride. Find more about my favorite frosting recipes, including some various types of buttercream, here.

What is Pastry Pride

Pastry Pride is a non-dairy dessert topping that you can buy from cake supply stores.  Smart ‘n’ Final – a discount grocery store on the West Coast – also carries pastry Pride in the freezer section. It comes in quart-size cartons. I keep a supply in my freezer. When I need a quick batch of frosting, I thaw a carton out, whip up the amount I need, and I’m ready to go!  It’s great for spreading out smoothly and also for piping swirls, borders, and dots; it isn’t the best frosting for a lot of detail.  Frosted cakes and treats need to stay refrigerated.  The texture and flavor is similar to whipped cream, not too sweet, and really light and yummy.

oreo ice cream cake with slice removed on white plate

Ice Cream Cake Ingredients

  • prepared batter for one cake (1 box cake mix + eggs/oil/water/etc.)
  • 2 containers of ice cream (3 Quarts)
  • 1 Quart of Pastry Pride (or 12 oz. tub of Cool Whip)
  • one sleeve of Oreo cookies, chocolate candy melts, chocolate sprinkles, heart mold (optional)

Supplies

  • 9 inch baking pan
  • plastic wrap
  • spatula
  • icing spatula (optional)
  • piping bag, coupler, and decorating tip #1M (optional)
oreo ice cream cake with slice removed on white plate

How to Make the Oreo Ice Cream Cake

Prepare the cake batter according to the instructions on the box.  Fill your cake pan 2/3 of the way full.  Please note that you can use any size or shape cake pan you’d like – just as long as you have enough batter for your cake layer and enough ice cream to fill the same size pan for your ice cream layer. You may not use all of the batter. Use the leftover batter to whip up a few cupcakes.

Bake the cake layer until a toothpick inserted in the center comes out clean. Once the cake is cooled, remove it from the pan, cool it completely, then wrap in plastic wrap and freeze for at least 3 hours. 

While the cake is freezing, prepare the ice cream layer.  Set out 2 tubs of ice cream (1.5 Qts each) to soften a bit.  Once the cake is in the freezer, wash and dry the pan thoroughly.  Line the cake pan with plastic wrap.  Mound the softened ice cream into the plastic-lined cake pan.

mounded cookies n cream ice cream in plastic lined silver cake pan and spread evenly in cake pan

Smash it down and spread it out, making a smooth and level top.  Be sure the ice cream is pressed all the way down into the pan and that you fill the pan to the top (or as thick as you’d like the ice cream layer – I wanted the cake and ice cream layers the same thickness).  For this size cake, I used about 2.5 Quarts of ice cream.  Place the cake pan in the freezer for 2-3 hours.

Assembling the Cake

Alright, be sure you are working with a well frozen cake layer and ice cream layer. Remove both from the freezer. Let’s begin by leveling off the top of the cake layer. Remove the plastic wrap and use a bread knife to slice the domed top off of the cake layer, leaving a flat even layer.

side by side overhead photos of chocolate cake layer with the top dome sliced off, knife, white plate, ice cream layer

Now, lift the ice cream layer from the pan by lifting the pastic wrap. If it won’t come out, you can dip the bottom of the pan in some warm water to soften it enough to remove it. Tip the ice cream layer upside down on top of the cake layer.

Use a large icing spatula to smooth the softened outer layer of ice cream to form a nice flat top on the cake. Smooth the ice cream down over the sides to the separation where it meets the cake.  You want a nice smooth, sealed edge.  Smooth out any lines from the plastic wrap, but maintain the structured shape of the cake.  Place the cake back into the freezer for 30 minutes-1 hour until the ice cream has hardened again.

step by step photo collage of removing ice cream layer from pan and stacking it on top of cake and smoothing it down and around sides

Prepare your icing. If you are using Pastry Pride, whip it up until it holds its shape. Cool Whip should be set out to soften until it is spreadable. Remove the frozen cake from the freezer. Mound a large pile of icing on the top of the cake. Spread it down and around the sides, maintaining at least 1/2″ thickness of frosting all the way around the cake.

photo collage showing overhead step by step mounding frosting on ice cream cake and spreading it across top and around the sides

When the icing is smooth, get that cake back into the freezer as soon as possible. If you have used Pastry Pride, you can finish decorating before you put it back in the freezer. It will hold up just fine. Cool Whip will start sliding off the cake if it is out of the freezer for too long.

I melted some chocolate candy melts and drizzled them around the top edge (be sure to freeze up the frosted cake very well first if you’re going to add a warm chocolate drizzle!!)

Then use tip #1M to pipe a border around the top and bottom.  Pipe a few swirls in a circle around the top, pop on some little molded hearts (read more about molding candy melts here), and toss on some chocolate sprinkles.

side by side collage of frosted cake with chocolate drizzle dripping down rim, piped frosting in swirls around the bottom and top

If you use Cool Whip, you can do quick and simple decorations by cutting Oreos in half and lining them around the bottom of the cake like a border. Place Oreos in a spoke pattern standing on their ends on top of the cake. Then tip them almost like you’re tipping dominoes to nestle them in a spiral on top of the cake.

side by side overhead photos of frosted cake on white platter with chocolate sprinkles showing circle of oreos standing in a spoke shape and then collapsed overlapping flat

Freeze the cake really well until it’s time for serving. The cake will need to sit out for just a little bit before cutting if your freezer is super cold. In general, if you are lighting candles and singing the birthday song, that is enough time for the cake to soften just a tad. A sharp knife will cut the cake just fine.

Not only does this baby look impressive, but it tastes amazing!  Totally doable, right?   Now go pick out your favorite flavors and make someone an ice cream cake!!

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

overhead photo of oreos and chocolate sprinkles on ice cream cake on white plate with aqua linen

Oreo Ice Cream Cake

Everything you need to know to make your own Oreo ice cream cake (or any kind of ice cream cake!!)
0 from 0 votes
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 40 minutes
Time in Freezer: 5 hours
Servings: 10
Calories: 658kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 prepared batter from boxed chocolate cake mix
  • 2 1.5 quart tubs cookies and cream ice cream
  • 1 quart Pastry Pride non-dairy frosting or 16 oz. tub of Cool Whip
  • 14 Oreo cookies
  • chocolate sprinkles

Instructions

  • Prepare cake according to the instructions on the box. Fill 9" round cake pan 2/3 of the way full. Bake until toothpick inserted in center of cake comes out clean.
  • Remove cake from pan. Cool completely. Wrap in plastic wrap and freeze for several hours.
  • Set out cartons of ice cream to soften.
  • Wash and dry pan that cake was baked in. Line with plastic wrap.
  • Mound ice cream into lined cake pan and spread until the pan is full, forming a layer of ice cream about the same thickness as the cake.
  • Place pan of ice cream into the freezer for several hours.
  • Prepare Pastry Pride (defrost in advance) by whipping until it holds its shape – it will be the consistency of whipped cream.
  • Remove cake and pan of ice cream from freezer. Cut the domed top off of the cake layer so that it is flat.
  • Place ice cream layer over the top of the cake layer. Use an icing spatula to smooth the ice cream down and over the sides of the cake layer, sealing up the crack between the layers.
  • Return cake to freezer for at least one hour.
  • Frost with whipped Pastry Pride. Use tip #1M to pipe a top and bottom border around cake. Make swirls on the top of the cake and place an oreo in the center of each swirl.
  • Alternately, spread Cool Whip over the frozen cake to frost. Work quickly and return to freezer to keep Cool Whip stable. Decorate with Oreo cookies and chocolate sprinkles.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 658kcal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 586mg | Potassium: 555mg | Fiber: 3g | Sugar: 64g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 4mg

Filed Under: Cake Decorating, Desserts, Food and Recipes, Holiday Inspiration, Tips and Tutorials, Valentine's Day Tagged With: cake, ice cream

14 Perfectly Sweet Valentine’s Dessert Recipes

February 6, 2020 by girlinspired 3 Comments

Valentine’s Day is just around the corner and baking up a special treat is just my kind of love language!  Chocolate, berries, hearts, and sprinkles will all do the trick, for whomever you’re baking!!  I’ve rounded up some of the sweetest recipes from Girl. Inspired. and around the web – make something delicious to celebrate the season with these 14 Valentine’s dessert recipes!14 Valentine's Dessert Recipes

Do you have a go-to dessert you typically bake for holidays? We really rotate quite regularly between cake, pie, brownies, ice cream, lemon, chocolate, crepes, cupcakes, ummmmm….. all the sweet things!

Chocolate Desserts:
Chocolate Kahlua Cake - the easiest, richest, moistest chocolate cake you'll ever have!

This Chocolate Kahlua Cake is rich and decadent – so easy to make with just a handful of ingredients to dump and mix – this is one of our favorite boozy chocolate desserts!

Chocolate crepes with raspberries inside, drizzled with chocolate sauce, sprinkled with powdered sugar, served on a white plate.

If you’ve never made crepes at home, let this be the first recipe you try – Chocolate Raspberry Crepes are really not complicated, but you’ll end up with an chocolate lover’s treat that looks at fantastic as it tastes!
Chocolate crust, chocolate custard, and whipped cream layered in small mason jars with silver spoons and a text overlay.If you want Chocolate Cream Pie done right, this is the recipe for you.  You can make this rich, chocolatey treat as a whole pie or in individual servings.  This recipe from scratch is the real deal and SO GOOD!
Chocolate Dipped Strawberries

Chocolate Dipped Strawberries are the quintessential Valentine’s dessert – nothing says luxurious like these juicy chocolate drenched berries!Ice Cream CakeWhat??! Did you know that you can make Ice Cream Cake at home and it’s about a thousand times less expensive than purchasing one PLUS you can customize it with your favorite cake and ice cream flavors – that’s a WIN-WIN-WIN!

Fruit DessertsStunning Berry Topped Cake - actually quite easy to decorate!

You can use this Berry Topped Cake as inspiration for a store bought cake if you didn’t have the time or desire to bake and frost a cake too.  Pile strawberries, raspberries, blackberries, and blueberries on top of a cake and add a quick glaze for a fancy patisserie-worthy cake!Lemon Crepe Cake

More crepes for your social Valentine’s dessert? Yes please! This Lemon Crepe Cake is a blast to stack and feels like such an indulgance – I love fun sweets!

Pink frosting swirled on top of a chocolate cupcake in a pink cupcake wrapper and placed on a doily.

Maybe it’s not chocolate that you want, but something sweet and fruity? You MUST try this Strawberry Dream Frosting made with marshmallow cream – it’s good on cupcakes, cake, or even straight off the spoon! lol

Clever Desserts

Strawberry Nutella Poptarts

Don’t Poptarts take you straight back to the most yummiest of unhealthiest breakfasts? These Strawberry Nutella Poptarts look amazing – my Nutella gobbling kiddos would love to find these for breakfast on Valentine’s Day!

Conversation Heart Cheesecake Recipe

I don’t care how labor intensive these Conversation Hearts Cheesecakes look – they are SO cute and taste delicious too!

Kit Kat Cake

I haven’t personally made a Kit Kat Cake yet, but it is definitely on my to-do list – it is so much fun and my kiddos would just love the clever decorations!

 

flat pretzel chips with white candy coating drizzled over them and pink and red heart sprinklesValentine’s Pretzel Chips are super simple to make and so incredible addictive to eat!  The perfect blend of salty and sweet!Banana Caramel Cream Mini Pies

Banana Caramel Cream Pie Mini Desserts?  Don’t mind if I do.  Caramel and bananas are a combo I just can’t resist!

Fizzy Jello Drinks

Now – talk about clever! Have you ever seen such a fun drink for Valentine’s Day? Impress someone with these Fizzy Jello Drinks!

Happy Baking!!

 

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Roundup, Valentine's Day Tagged With: chocolate recipes, desserts, Valentine's Day, Valentine's desserts

Rose Cupcakes + Video Tutorial

January 29, 2016 by girlinspired 3 Comments

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

Ready for another fun frosting technique?  These beautiful Rose Cupcakes are easier to make than you might think!  They’re perfect for Valentine’s Day and ten times better than a spray of real roses!

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

To make these Rose Cupcakes, you will need the following supplies.  You can find them at a cake supply store or through my affiliate in the links below:

  • cupcakes – pick your favorite flavor!
  • a stiffer frosting that holds its shape – I suggest Swiss Meringue Buttercream
  • gel paste food coloring in desired colors (I used AmeriColor Mauve, Soft Pink, and Super Red)
  • disposable piping bags
  • Large coupler set
  • piping Tip 1A and Tip 124

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

First you will need to color your frosting.  When I’m making frosting in monochromatic colors, I start with the lightest shade (just a drop of Mauve and a couple drops of Soft Pink) and color the whole batch of frosting.  After frosting two or three cupcakes in the lightest pink, I place all the frosting back in the mixing bowl, add more color for my next shade, and continue on.

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

Piping the rose design onto the cupcakes is pretty easy.  It’s the same technique you would use if you were making buttercream or royal icing roses to decorate a cake – typically, you would pipe the roses onto a flower nail and then transfer the rose onto the cake.  Here, we’re just going to form a rose as the whole top of the cupcake.  You’ll start by piping a base dot in the center of the cupcake using Tip 1A.  Not too tall, but this gives you a nice base to pipe your rose petals around.  Switch to Tip 124 and hold the wider part of the tip along the base of the cupcake with the narrower portion at the top.  Turn you cupcake with one hand while piping a petal around the center dot with the other hand.  Continue turning and piping petals, building out from the center evenly until you’ve covered the entire cupcake top.  The video below will show you these steps in action:

What do you think?  Totally doable, right?  Impress your favorite Valentine with these gorgeous roses this year!

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique! +video tutorial!!

Make these beautiful Rose Cupcakes with just two piping tips and this easy technique!

Filed Under: Cake Decorating, Holiday Inspiration, Tips and Tutorials, Valentine's Day Tagged With: cake decorating tutorial, rose cupcakes, video tutorial

Valentine Pretzel Chips

January 12, 2016 by girlinspired Leave a Comment

 

Cute treats don’t get any easier than these fun Valentine Pretzel Chips.  My family love a good sweet and salty combination and I love making a treat that can be ready to eat in minutes!Valentine Pretzel Chips - the perfect combination of sweet and salty, you can make this treat in minutes!

These are a quick treat to serve alongside other sweet snacks for Valentine’s Day like chocolate covered strawberries or our favorite chocolate cream pie!

Valentine Pretzel Chips - the perfect combination of sweet and salty, you can make this treat in minutes!

I put together a little video to show you how easy it is to make candy pretzels.  I keep making different variations of these because my family gobbles them right up!  Play the video below and then go grab your supplies to make your own!

Valentine Pretzel Chips
1 bag of candy melts (the peppermint flavor is especially good!) or melting chocolate
1-2 bags of pretzel chips (you might want to buy them in bulk.)
Valentine sprinkles
bowl and microwave for melting, cookie sheet or parchment paper
Ziploc baggy or disposable candy bag

Instructions:

  1. Spread a single layer of pretzel chips on a cooling rack or sheet of parchment paper. Leave very little spacing between each pretzel.
  2. Place candy melts in a microwave-safe bowl.  Microwave in 30-second intervals, stirring between each interval, until candy melts are completely smooth.  Do not overheat and do not get any moisture in the bowl or the candy will seize up.
  3. Transfer melted candy to a plastic baggy (or disposable piping bag).  Clip a very small corner from the baggy – the size of the hole you snip will determine the thickness of the candy streams as you cover your pretzels.
  4. Squeeze the candy in a stream over the pretzel chips, weaving back and forth to cover the tray of chips.
  5. Immediately shake sprinkles over the top.
  6. Transfer the pretzel chips to the refrigerator to cool quickly.  They’ll be ready in about 5 minutes.
  7. When the candy has hardened, break apart any pretzel chips that have stuck together from the continuous candy stream.  Serve!

Valentine Pretzel Chips - the perfect combination of sweet and salty, you can make this treat in minutes!

Don’t forget to check out some of our other favorite ideas for Valentine’s Day desserts!Valentine Pretzel Chips - the perfect combination of sweet and salty, you can make this treat in minutes!

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Valentine's Day Tagged With: candy pretzel chips, sweet and salty, Valentine's Day, video recipes

  • 1
  • 2
  • 3
  • Next Page »
About Stef
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search Older Posts

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Privacy Policy

What are You Looking For?

Search by Category

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This site uses cookies: Find out more.