
I feel like listening to some music today. Add a little interest to the blog, you know? Change it up, eh? Because it's Monday, and we need a little bit of excitement in our lives. Feel free to click through the playlist, to find some interesting songs that have to do with today's post.
Update: I took the music off.
Have you been watching the Olympics? I've been catching bits here and there...the other night I started watching "tennis" and ten minutes into watching it, I discovered I was watching badminton. And I was like, ohhhh, so that's why the ball was moving so slow.
So stupid.
I forgot how much I like to watch the Olympics. You can watch almost anything, and get into it...men's volleyball anyone? YEAH! *Jumps up and pumps fist in the air*
I think my favorite sport to watch is gymnastics, because I took gymnastics lessons, for like, a year or two (I even idolized Shannon Miller, oh, and I kept a Wheaties box with the 1996 team on the front, for years).
Then one day I jumped off the high bar, and my knee flew up and hit my nose, and it started bleeding everywhere. And that was the day when gymnastics wasn't fun anymore.

But I still like watching the sport. Second favorite would be swimming, then tennis, then track.
After all this sports talk, I'm feeling kind of hungry. I'm ready for an energizing snack: a Mini Butterfinger Ice Cream Cake.
I like to eat these before I go jogging, or other various sports. OR, when I'm watching the Olympics, which is more likely.
These mini cakes consist of a Peanut Butter Oreo cookie crust, vanilla ice cream swirled with crushed Butterfingers and peanut butter, then topped with salted peanuts, melted chocolate, and caramel sauce.
Yes, energy indeed.
These are cute, easy, delicious, and they require no cooking or baking.

Printable Recipe
8 Peanut Butter-Cream Filled Oreo Cookies, finely ground
1 1/2 tablespoons unsalted butter, melted
1 pint vanilla ice cream, softened
4 mini Butterfingers, coarsely chopped
1 heaping teaspoon of creamy peanut butter
3 tablespoons coarsely chopped salted peanuts
1 1/2 ounces dark chocolate, melted
1 heaping teaspoon of caramel topping
Combine the Oreo cookie crumbs and melted butter, in a small mixing bowl, and stir until well combined. Press into the bottom of 6 muffin cups; freeze for 10 minutes.
In a small mixing bowl, stir together ice cream and Butterfinger until well combined. Roughly swirl the peanut butter into the ice cream; divide into muffin cups, and smooth the surface.
Freeze for 15 minutes. Evenly top with peanuts, then drizzle chocolate and caramel over the tops. Freeze for 1 hour, or until ready to serve.
Yield: 6 mini ice cream cakes

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