Ice Cream Cake (Naptime Kitchen Rec)

 Cake Ingredients

• 30 oreos
• 4 Tbsp butter, melted
• 1 8 oz. container of cool whip 
• Container of chocolate ice cream (use about half)
• Container of vanilla ice cream (use about half)
• Let the ice cream sit out for about 30 minutes so it is easy to spread

Ganache Ingredients

• 1 cup semi sweet chocolate chips
• 1 cup heavy cream

Ganache Steps: Combine 1 cup of semi sweet chocolate chips and 1 cup of heavy cream in a microwave safe bowl. Microwave for 30 seconds, check to see if the chocolate chips are beginning to soften. If not, microwave in 10 second increments until the mixture feels warm but not fully melted. Allow the mixture to sit for 5 minutes and then whisk it until it comes together. 

Grab an 8 or 9 inch springform or cake pan. Line with saran wrap for easy removal or if you're concerned about leakage. 

Begin by crushing your Oreos in a blender, food processor, or by hand; you will want the Oreo pieces to be small crumbs. Mix in 4 Tbsp melted butter. Take half of the Oreo mixture and press it into the bottom of your pan. 

Next, add a layer of vanilla ice cream on top of the Oreos, completely covering the Oreo layer. 

Then, add the remaining Oreo mixture and press it on top of the vanilla ice cream. 

Follow with a layer of ganache. 

Next, add a layer of chocolate ice cream. 

Follow with a layer of ganache. 

Top it off with a layer of cool chip and put it in the freezer for about 6 hours. 

Cut, serve and enjoy! Top with sprinkles, if desired. 

Cake Layering at a Glance: Oreo + Vanilla Ice Cream + Oreo + Ganache + Chocolate Ice Cream + Ganache + Cool Whip & Sprinkles

*Note: Mix up the flavors if you want, I think this would be great with coffee ice cream too! :)

Chocolate Chip Mini Muffins (Little Bites Copycat)

 Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk plain Greek yogurt
• 1/3 cup maple syrup (or sugar)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 2 eggs (lightly beaten)
• 2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. 

In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla. 

Gently stir the yogurt mixture into the flour mixture. 

Stir in the chocolate chips. 

Divide batter among the prepared muffin tin, filling about the the edge. (About 1 1/2 Tablespoons in each mini muffin cup.)

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven, and let cool in the pan for 2 minutes. Carefully transfer to a wire rack to cool fully. 

Enjoy!