My husband and I eat ice cream out of the Ben & Jerry's pints at least a couple nights a week (a naughty habit that started during my first pregnancy, but "baby wanted it".  And he had sympathy cravings...which all led to a lot of exercise later).  I don't make my own ice cream often because B & J's just does it so right.  But if I was to think outside the carton, this is a pretty damn good combination that Ben & Jerry should really consider.  It's my rendition of a dessert we love from our favorite restaurant in Jersey City.  It's an ice cream sundae called German Chocolate Cake because of the ingredients, but minus the cake.  I guess we could just call it German Chocolate... 

For two good size servings, you'll need:

A pint of your favorite chocolate ice cream  (we like Haagen Dazs or Ben & Jerry's)

For Toasted Coconut & Nuts:
1/3 cup shredded sweetened coconut
1/4 cup total of combination of chopped walnuts and almonds (I used sliced almonds)


In small frying pan, let the nuts cook for about 2-3 minutes on medium, then add coconut (since this cooks faster).  You want to cook until nuts and coconut are just looking toasty light brown.  Remove from heat and let cook in a bowl set aside.

For Whipped Cream:
1/2 cup heavy cream 
1 tsp sugar (powdered or white granular sugar)


Pour heavy cream in kitchen-aide mixer and add 1 tsp sugar (powdered or white granular sugar works) and whip about 5 min or so with wire whisk attachment until soft peaks form.  

For Butterscotch Sauce:
1 cup dark brown sugar
1/4 cup heavy cream
3 Tbs unsalted butter
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt

NOTE: Usually I'm all for subbing but in this case, don't sub anything or you may sacrifice the thick sticky texture that makes this sauce great.  I have made it a few times with salted butter, 1/2 & 1/2 instead of heavy cream, and light brown sugar, but it just isn't the same. 

Combine ALL ingredients above in small/medium sauce pot on medium heat and bring to a slow boil.  Let boil for about 5 minutes and then let it cool on stove til you are ready to load on top of your sundae.  Pour the remains in an airtight container and store in the fridge.  (3-4 days I'd say, but I have not tested this)

To assemble, top a few scoops of chocolate ice cream with your homemade whipped cream, butterscotch sauce, and toasted coconut/nuts and "guten appetit!" 

My husband absolutely loves the Banana Nut Bran Muffins that Mandy gave me the recipe to a while back.  But in an effort to get rid of some buttermilk I had in the fridge I looked around for a new banana bran muffin recipe that required buttermilk and here is what I came up with.  They are different than the last banana muffin recipe and still really good, especially when grilled or toasted and the chocolate chips get all gooey and melted - yum!

You will need:
2 eggs
2/3 cup brown sugar
2 ripe bananas, smashed
1 cup buttermilk
1 cup wheat bran
1/4 cup canola oil
1 tsp vanilla
1 cup wheat flour
3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips

To make:

Pre-heat your oven to 400F and line your muffin tin with paper/tin cups.

Mix eggs and sugar in a bowl, and then add bananas, buttermilk, oil, vanilla and then bran.

In a separate bowl, mix the flours, baking powder, baking soda, cinnamon and salt.  Slowly add the wet ingredients mixture to the dry and fold until just combined.

Next, stir in the chocolate chips, being careful to not over-mix so you don't get rubbery muffins.  

Bake the muffins at 400 until the tops are golden brown and a toothpick comes out clean, about 20 minutes.  Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.  Store in an airtight container for up to a week (not-so-fresh muffins still taste awesome when toasted or grilled!). 

Mandy sent me this recipe a while ago and it called for margarine instead of butter, and regular chocolate chips instead of white.  I like the recipe with these modifications because it reminds me of the cookies I loved from the deli I worked in growing up. Don't forget to grease the cookie sheet, it makes a big difference! 

You'll Need:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 T + 2 tsp unsweetened Hershey's cocoa powder
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips

To Make:
Preheat to 375F

Grease cookie sheets.

In mixing bowl or kitchen-aid mixer, cream together butter and sugars until smooth.  Beat the egg in, then add vanilla.  In separate bowl, sift together flour, baking soda, salt and cocoa powder.  Add to the butter/sugar/egg/vanilla mixture and mix well.  Stir in the chocolate and white chocolate chips slowly until just incorporated.  Make tablespoonfuls of dough (about 1 1/2" diameter) and place on greased cookie sheet, and bake in oven for about 10 minutes.  Allow to cool for a few minutes on the cookie sheet before removing to wire racks to cool.

Suggestion: bake what you need immediately (need, ha!).  Fridge the rest of the dough balls on a separate cookie sheet until firm, then transfer to a ziplock bag and freeze until you are ready for more cookies.  You can't beat fresh baked cookies!