The post Double Chocolate Monkey Bread appeared first on The Recipe Rebel.
]]>This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!
This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!
It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.
Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!
You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.
It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.
For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!
This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.
Yes, you can use a loaf pan, but it will alter the shape of the bread and may affect baking times, so keep a close eye on it during baking. You will likely need two loaf pans for one recipe.
Instant yeast rises more quickly than active dry yeast, but the overall difference in the final product is negligible. Use what you have!
The bread should be puffed, light golden brown, and dry to the touch. If the top is browning too quickly, cover it with aluminum foil and continue baking.
Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for a few days — I recommend reheating in the microwave before eating it!
Yes! Freezing Chocolate Monkey Bread is super simple, and it can make for a handy breakfast or snack whenever you want it. Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.
For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.
The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.
Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!
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]]>The post Toffee Shortbread Cookies appeared first on The Recipe Rebel.
]]>Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!
Toffee Shortbread Cookies combine the rich, buttery texture of shortbread with the sweet crunch of toffee pieces to make a cookie that is simply irresistible!
I always thought I was not a “shortbread person”, but these have changed my mind. They are rich but not too sweet, with a salty bite and crunch thanks to toffee bits.
The origins of shortbread go back to medieval Scotland. Traditionally enjoyed during Christmas and New Year’s, shortbread has evolved with numerous variations, and it’s grown into an internationally loved treat!
The infusion of toffee bits and mini chocolate chips — although not traditional — transforms the classic shortbread into a treat that’s hard to resist.
Whether you’re looking for something delicious for a cookie exchange or simply craving a treat, this recipe will become your go-to.
These cookies are a great addition to your holiday season, but they can be enjoyed at any time of the year.
If you’re mad about shortbread, you’ll also love my Millionaire Shortbread Recipe, Samoa Shortbread Bars, and these Strawberry Shortcake Ice Cream Bars!
This recipe is so easy to make, and you can get the kids involved too! Full instructions are included in the recipe card below.
Yes, you can use a food processor. Just ensure the ingredients are combined well and the dough forms a cohesive texture.
Yes, you can roll out the dough and use cookie cutters for different shapes if you prefer. The edges may not stay as crisp as these Christmas Sugar Cookies.
Yes, chilling the dough is essential, as it helps to firm up the butter and reduces spreading during baking.
To prep ahead for the holiday season, wrap the dough tightly in plastic wrap and store it in the freezer. When you’re ready to bake cookies, simply thaw the dough in the refrigerator, slice, and bake as directed.
Place your cooled cookies in a single layer on a cookie sheet and freeze until solid. Once solid, transfer the cookies to a freezer bag and freeze them for up to 3 months!
Store Toffee Shortbread Cookies in an airtight container once they have cooled completely on the wire rack. Ensure that the container is sealed tightly. If stored properly at room temperature, the cookies can remain fresh for up to a week.
A cold glass of milk is a classic choice that complements the sweetness and buttery texture of the cookies. Try my Cold Brew Coffee or a hot cup of coffee or tea to balance the sweet toffee bits and chocolate!
For an indulgent dessert, serve your Toffee Shortbread Cookies warm cookie with a scoop of your favorite ice cream, and drizzle with caramel or chocolate sauce. Try my Coffee Ice Cream or this No Church Chocolate Ice Cream to compliment the flavors of the cookies.
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]]>The post No Bake Chocolate Peanut Butter Pinwheels appeared first on The Recipe Rebel.
]]>This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it’s the perfect holiday treat!
Love chocolate and peanut butter? Try this Puppy Chow, these Chocolate Peanut Butter Pretzel Candies or these Peanut Butter Balls next!
Chocolate Peanut Butter Pinwheel Fudge is mouthwateringly delicious, but it’s also a total showstopper.
Usually, this blog focuses on making easy and healthy weeknight dinner solutions for you busy folks.
But, by the time December rolls around, I always have visions of chocolate and peanut butter, mint and white chocolate, cranberry, caramel, and nuts!
Pinwheel Fudge looks fancy and festive with it’s swirl pattern, and double flavored fudge mix.
While it’s impressive to the eye, it’s so simple to make and uses just three ingredients.
This easy recipe is perfect for little hands to help too, and it only requires 30 minutes of hands-on time!
Some of my other favorite treats for holiday parties include Mint Chocolate No Bake Cookies, Cranberry Chocolate Chunk Blondies, and Cranberry Cake and pies (okay, not pies), fudge and candies, and Grandma’s Candy Popcorn!
This recipe is easy to make but takes a little time! Full instructions are included in the recipe card below.
Store this Pinwheel Fudge in an airtight container or Ziploc bag in the fridge for up to 2 weeks. You can put parchment paper or some plastic wrap between each one to keep them from sticking together if you like.
You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.
Holiday fudge is always a welcome edible gift!
Put slices of your Pinwheel Fudge into cute little gift bags or holiday tins lined with tissue paper and parchment paper, and add a handwritten note. These make for amazing holiday gifts or ‘just-because’ treats for your friends, family, or neighbors.
Make this Pinwheel Fudge along with my Peanut Butter Chocolate Fudge with Pretzels, Peanut Butter Oatmeal Chocolate Chip Cookies, Chocolate Peanut Butter Pretzel Candies, and these Better No Bake Chocolate Peanut Butter Bars for a peanut butter and chocolate treat tray!
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]]>The post Skillet Cookie appeared first on The Recipe Rebel.
]]>This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!
An ooey-gooey Skillet Cookie is every cookie lover’s dream.
With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!
Topped with a scoop of ice cream, this is one of my favorite desserts.
This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies.
You could even make it with store-bought cookie dough to save you some time.
It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!
If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.
If you came here because you’re wondering what on earth a skillet cookie is, get ready!
Because things this glorious and delicious don’t happen every day
A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.
With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.
It’s a great dessert to eat right out of the pan while it’s still warm.
For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!
This recipe is easy to whip up! Full instructions are included in the recipe card below.
Definitely! You can make this skillet cookie in an 8-9″ round pan, or an 8-9″ pie plate, or in 4-6 small ramekins to serve individually. The edges may not get quite as crispy as they would if you baked a skillet cookie in cast iron, but it will still be amazing!
Store your skillet cookie in an airtight container or covered in foil in at room temperature for 2-3 days. Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
To reheat a skillet cookie, simply cover it in the skillet and bake for five minutes. When reheating a single portion, transfer it to a microwave-safe plate, cover it, and microwave for 15-20 seconds.
It’s best to freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack.
Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert.
Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor.
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]]>The post Cannoli Dip appeared first on The Recipe Rebel.
]]>This creamy Cannoli Dip is a Cannoli in dip form, perfect for dipping waffle cone pieces, fresh fruit, or cookies for a quick and easy dessert made for sharing!
Love dessert dips? Try this Cream Cheese Fruit Dip or this Peppermint Bark Cheesecake Dip next!
The first time I had authentic Cannoli, I was in Sicily.
I knew from the first bite that it was the best thing I’d ever eaten.
Fresh cannoli are a sweet treat about the length of your palm.
They have a creamy ricotta filling with chocolate chips in it, and a outer fried shell that is dipped in chocolate.
It’s heavenly, to say the least, and if you ever visit Sicily, you need to try them fresh.
I’ve already shared with you my Homemade Cannoli Crepes which are a delicious breakfast or dessert treat.
This easy Cannoli Dip is the perfect sweet treat dip for any occasion, from casual movie nights to special occasion dessert tables!
Serve this sweet dip on your Dessert Charcuterie Board to WOW your guests!
For more easy no-bake dessert ideas, check out my Pineapple Lemonade Fruit Dip, my No Bake Cookie Dough Cheesecake Recipe, and this No Bake Lemon Raspberry Icebox Cake.
This easy dip is ready in just 10 minutes! The full recipe with detailed instructions is included in the recipe card below.
Store Cannoli Dip in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Be sure to stir in the chocolate chips just before serving, as they will soften if they sit in the dip too long.
I don’t recommend freezing this dip, as the ricotta will have a funny texture if frozen and thawed.
Yes, you definitely can if you want to! I prefer to leave it out as it is not used in the filling in authentic cannoli (but neither is whipped cream, so you do you). You can swap the whipped cream for 1 cup of cream cheese or mascarpone at room temperature.
Broken pieces of waffles or ice cream cones are great for serving this dip. They add that classic crunch you get with cannoli shells, or you can buy Cannoli Chips instead.
Strawberries are always a hit with this delicious dip too. You could also try banana slices or apple slices for a healthier dessert idea.
Cookies are great with sweet dips. Try Vanilla Wafers, any kind of Oreo, Graham Crackers, or other thin or crispy cookies from grocery stores.
For some homemade cookie ideas, try my Mom’s Chocolate Chip Cookies, plain Grandma’s Sour Cream Sugar Cookies, Soft Molasses Cookies, or Soft Peanut Butter Cookies for different flavors.
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]]>The post Mom’s Chocolate Chip Cookies appeared first on The Recipe Rebel.
]]>This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!
My Mom’s Chocolate Chip Cookies are the best chocolate chip cookies.
My mom was always one who found a good recipe and stuck to it.
This means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And this is the ultimate chocolate chip cookie recipe. They’re nothing short of perfection.
This easy recipe is also quick to make, and simple enough that you probably already have what you need in your fridge and pantry.
They’re perfect for after-school snacks, lunch box treats, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!
If you’re looking for more of my mom’s recipes, see these Mom’s Double Chocolate Cookies, Mom’s Homemade Buns, and Mom’s (Almost) No Bake Pineapple Squares!
Want to mix things up? Try my M&M Cookies!
Mom’s Chocolate Chip Cookies come together in under 20 minutes! No chilling is necessary!
Underbake them! The key to perfectly soft and chewy chocolate chip cookies is to pull them out of the oven when they are turning golden on the edges but are still slightly glossy in the center. They will continue to set as they cool, and the texture will be perfect!
If your chocolate chip cookies are flattening out in the oven, the butter is probably too warm. Avoid leaving it out on the counter for too long before creaming it with sugar. Cold butter creates thicker, fluffier cookies.
If you notice your cookies spreading too much, don’t worry. You can fix this by using a spoon or butter knife to gently press the edges back in. Be sure to do this while they’re still warm!
Yes! By freezing the cookies or the cookie dough, you can enjoy freshly baked cookies with a cold glass of milk whenever you want!
Make the cookie dough into balls, put them on a baking tray lined with parchment paper, and flash-freeze them until solid. Place them in a Ziploc bag and freeze them for up to 3 months.
To bake cookies from frozen cookie dough, simply add 1-2 minutes to the baking time!
Baked Chocolate Chip Cookies will last at room temperature for several days, or can be frozen for 3-4 months. Serve cold, at room temperature, or warm from the microwave to enjoy again!
Serve these cookies as an after-school snack with a cup of cold milk, or as an afternoon pick-me-up with a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee!
This is my go-to recipe for chocolate chip cookies, so we have them quite a lot! I like to make them for a cookie platter for parties, movie nights, or during the holidays.
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]]>The post Chocolate Crinkle Cookies appeared first on The Recipe Rebel.
]]>These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!
These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.
This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.
Is your mouth watering yet?
If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!
These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.
The secret to crinkling is the leavening agent. You want the dough to rise up enough as the cookies bake that it puffs up in the oven. When the cookies cool off, they’ll sink in the middle which is what causes that “crinkling” effect. So, make sure you use baking powder that isn’t expired!
Okay, if your crinkle cookies came out flat, ask yourself these two questions: 1) Did I chill the dough? and 2) Did I weigh my flour? Chilling the dough is super important to make it easy to handle and so the dough can maintain it’s shape better in the oven. Do not skip this step! Weighing the flour will ensure that the cookies are perfectly thick and fudgy.
There could be a couple of reasons you ended up with dry cookies. Here are some steps you can take to prevent that from happening! First, measure the flour accurately. Either spoon and level the flour off so it doesn’t get too packed in OR weigh it for the most accurate measurement. You’ll need 130 grams.
Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.
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]]>The post Pumpkin Chocolate Chip Bread appeared first on The Recipe Rebel.
]]>This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.
Fall is here, which means it’s time for all things pumpkin!
If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.
Once September hits you can catch me in the kitchen baking up Pumpkin Muffins, Pumpkin Pie, Pumpkin French Toast, Pumpkin Pudding Cake, and now this Pumpkin Chocolate Chip Bread.
This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!
This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.
If your bread is dry, you either over-measured the flour or it’s over-baked. To prevent over-measuring of the flour, either weight it with a kitchen scale (it should be 230 grams) or spoon it into the measuring cup and level it off gently with your finger. This prevents it from getting too packed in.
If your bread is gummy, then the ratio of dry to wet ingredients is probably off. Be sure to measure everything carefully!
You’ll know it’s done when a toothpick is inserted into the center of the loaf and it comes out clean or with just a few moist crumbs. If it’s still wet in the middle, it needs longer to bake.
This Pumpkin Chocolate Chip Bread will last in an airtight container on the counter for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months. To enjoy again, thaw if frozen. Warm in the microwave or oven if desired.
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]]>The post No Bake Cookie Dough Cheesecake appeared first on The Recipe Rebel.
]]>This No Bake Cookie Dough Cheesecake is made with an Oreo crust and a rich cheesecake filling loaded up with homemade edible cookie dough! Topped with fresh homemade whipped cream!
I love all no-bake desserts, but I will say a no-bake cheesecake has to be one of my favorites! And this No Bake Cookie Dough Cheesecake is no exception.
Now, while I do go crazy for the simplicity of a classic no bake Cheesecake Recipe, I absolutely love to play around with the endless cheesecake possibilities. There are just so many flavor variations!
This variation is a buttery Oreo crust filled with a rich and creamy cookie dough filling topped with homemade whipped cream and more cookie dough.
But don’t worry! Although this cheesecake is totally indulgent, there are no raw eggs! It’s safe, incredibly delicious, and so simple to make.
Does it get any better than that?!
This No Bake Cookie Dough Cheesecake is a whole lot simpler than it looks!
Yes! If it’s done properly, you should have no issue getting your no-bake cheesecake to set. Just follow the instructions and chill it in the fridge for a minimum of 6 hours!
There are a few ways you can make sure your cheesecake filling is nice and thick. First, use room temperature cream cheese. It’s easier to beat into a smooth filling for better structure.
Second, beat the heavy cream until stiff peaks form and no less. This incorporates enough air into the filling to create a thicker consistency.
And third, of course, don’t shorten the chill time. The cheesecake needs at least 6 hours, sometimes longer, to fully set in the fridge.
This No-Bake Cookie Dough Cheesecake will last in an airtight container in the fridge for up to 5 days.
Yes! I have successfully frozen lots of no bake cheesecakes. The key is to let it set completely in the fridge before freezing. Place in the freezer to freeze uncovered, then wrap and store up to 3 months.
Let thaw in the fridge overnight or at room temperature for 2-3 hours.
They are also delicious partially frozen!
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]]>The post Mint Chocolate Chip Ice Cream appeared first on The Recipe Rebel.
]]>This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right amount of minty flavor!
Is there anything quite as refreshing as a scoop (or two, let’s be honest) of Mint Chocolate Chip Ice Cream on a hot summer day?
Well, this mint chip ice cream is sure to satisfy any craving. It’s light, yet creamy, infused with minty flavor, and loaded with chopped dark chocolate or chocolate chips.
It is my daughter’s favorite ice cream, so naturally I had to add a recipe here!
Looking for more delicious homemade ice cream recipes? Check out my Easy Homemade Ice Cream, No Churn Turtle Ice Cream or Homemade Cookes ‘n’ Cream Ice Cream with Nutella Swirl.
This Mint Ice Cream recipe requires just a quick 20 minutes of hands-on time!
Classic Mint Chocolate Chip Ice Cream is made using pure mint extract, which uses spearmint rather than peppermint. Although you can use peppermint extract in a pinch, it has a much more potent flavor, so you may need to add less so the mint flavor doesn’t overpower everything else.
The answer is yes, but I haven’t tried so I can’t tell you how much. I find mint extract to be more reliable and easier to measure, so I usually use that.
A good quality chocolate is key to take this ice cream to the next level! I like to use either finely chopped dark chocolate or mini chocolate chips.
Homemade ice cream will last wrapped tightly and covered in the freezer for up to 3 months. When you’re ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften.
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