Stuff In My Ice Cream

Posted on by theexileskitchen by Amanda Ellison Anglin

A new grocery store had their grand opening last week and, well, you know I had to go see. At the suggestion of one of the store managers I purchased a half gallon of Blue Bell ice cream. It was on sale, you see. Otherwise, the carton of creamy goodness would have been left in the stores freezer section.

Anyway, fast forward to Saturday and the LSU football game. Dismal to say the least. Frankly, and this is just my opinion, but Brian Kelly is out of his league. The game was bad, really bad. To cope through the second half, I fixed my self a Blue Bell ice cream cone and stuffed an oatmeal, chocolate chip, raisin cookie down in the top of it.

The ice cream cone was good, but the game left a bitter taste in my mouth. I love the Tigers, but they are hard to watch this year.

Today, during the Saints game, after a grilled ham and cheese sandwich another ice cream cone was desired. Today, I decided on a homemade chocolate peanut butter bomb for the decoration.

Here’s what to do: heat in the microwave for 30 seconnds 3 tablespoons coconut oil, 3 tablespoons cocoa powder, 3 tablespoons peanut butter powder, 3 tablespoons agave syrup, splash of vanilla and a pinch of salt. Stir everything till smooth. Line muffin tin cups with paper liners. Spoon mixture evenly between 12 muffin cups. Sprinkle with jimmies or chopped peanuts, if you choose. Chill in the frig till firm. Store in an air tight container in the frig.

The seasons are changing. Another little scarecrow hopped on the small yellow bike out in the field. A bouquet of goldenrod, sasanquas and cosmos were picked after that pitiful LSU game.

Blessings for your changing seasons from the Exile’s Kitchen.