Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

May 16 is National Do Something Good for Your Neighbor Day. May 15 is National Chocolate Chip Day, so you might as well combine both and make your neighbor some chocolate chip recipes using our weekend recipe lineup!

  • Rice Krispies Cookie Dough Ice Cream Sandwiches (courtesy of thegunnysack.com)

Ingredients

  • 3 tbsp Country Crock spread

  • 10 oz bag mini marshmallows

  • 6 cups Rice Krispie cereal

  • 1 cup chocolate covered cookie dough balls

  • 1 package chocolate chip cookie dough ice cream in a box

  • 2 cups mini chocolate chips

Directions

  1. Place chocolate covered cookie dough balls in the freezer.

  2. Melt the Country Crock spread in the microwave.

  3. Add marshmallows and stir until coated.

  4. Microwave for 45 second and then stir.

  5. Microwave for another 45 seconds.

  6. Add cereal and mix well.

  7. Add frozen chocolate covered cookie dough balls.

  8. Scrape into a greased 13x9 inch pan. Put hand in a plastic bag and put a little Country Crock spread on it. Pat down the cereal bars.

  9. Allow bars to cool completely before cutting into circles with a biscuit cutter.

  10. Remove box from around cookie dough ice cream and cut into thick slices.

  11. Using the same biscuit cutter, cut circles of ice cream.

  12. Sandwich ice cream circles between Rice Krispie bars.

  13. Roll edges in mini chocolate chips, pressing to coat ice cream.

  14. Place in freezer until ready to serve.

  • Hot Chocolate Chip Cross Buns (courtesy of kitchenmason.com)

Ingredients

  • 500g Strong White Bread Flour

  • 10g Salt

  • 75g Golden Caster Sugar

  • 10g Instant Yeast

  • 120ml Full Fat Milk

  • 40g Unsalted Butter, softened

  • 2 Medium Eggs, beaten

  • 120ml cool water

  • 150g Milk Chocolate Chips

  • 80g Mixed Peel, chopped

  • Grated Zest of 2 x Oranges

  • 1 Dessert Apple, peeled cored & cubed

  • 1 tsp Ground Cinnamon

    For the Crosses

  • 75g Icing Sugar

  • 1-2 tsp cold water

    For the Glaze

  • 75g Apricot Jam

    Equipment

  • Dough Scraper

    OR

  • Electric Stand Mixer

Directions

  1. Tip the flour into a large mixing bowl. (Or an electric stand mixer.) Add the salt & sugar to one side and the yeast to the other.

  2. Warm the milk gently in a saucepan then add this, along with the softened butter, eggs & half the water to the bowl.

  3. Get your hands stuck straight in and mix it all up. (Or switch onto a low speed if using an electric stand mixer.) Add more water little by little until there is no more flour on the sides of the bowl. (you might not need all of it, use your judgement.) It should be soft but will be quite a wet, rough dough.

  4. Tip the dough out onto a lightly floured surface and knead for a good 10 minutes. You will need to use a dough scraper as it’s a wet dough and will stick to the worktop no matter how much flour you use! (Or mix on a medium speed in an electric stand mixer for about 5 minutes.)

  5. You should be left with a soft smooth dough that is no longer sticky.

  6. Place the dough into a lightly oiled bowl, cover with cling film or a damp tea towel and leave to prove for about an hour or until doubled in size.

  7. Tip the dough out onto a lightly floured surface, stretch it out and scatter over the chocolate chips, mixed peel, orange zest, apple & cinnamon. Knead until all the ingredients are evenly distributed.

  8. Pop back into the lightly oiled bowl, cover and leave to prove for another hour.

  9. Tip the dough out onto a lightly floured surface and fold the dough inwards on itself until all the air has been knocked out. Then divide into 12 equal pieces and shape into balls.

  10. Place on a large baking sheet (or sheets) lined with baking paper or a silicone baking mat, then cover with a light, damp tea towel and leave to prove for another hour. They should at least double in size and spring back quickly when prodded with your finger.

  11. Preheat your oven to 220°C/Fan 200°C.

  12. When your buns are ready, bake in the preheated oven for approx 20mins until a nice deep golden color.

  13. Meanwhile, to make the glaze, warm the apricot jam with approx 2 tbsp water and pass through a sieve.

  14. As soon as hot cross buns come out the oven, brush all over with the glaze and allow to cool completely on a wire rack before decorating.

  15. To make the ‘cross’, sift the icing sugar into a bowl then add the water a little at a time. Stir until you get a thick icing. (Don’t make it too runny or it won’t hold it’s shape.)

  16. Load a piping bag with a round nozzle (or just snip the end if you don’t have one) and pipe crosses over each bun.

  • Birthday Cake Oreo Truffle Bars (courtesy of bakingisascience.com)

Ingredients

  • 15-18 Oreos

  • 4 ounces cream cheese (full or low fat)

  • 4 ounces white chocolate chips or melting chocolate

Directions

  1. In a food processor or blender, blend Oreos until they’re a fine crumb.

  2. Transfer the Oreos to a bowl and mix with the cream cheese until the cream cheese is fully incorporated.

  3. Layer into a small pan and freeze for at least a half an hour.

  4. Take out the Oreo truffle bars after thirty minutes and melt the chocolate chips. Do this in a pan or in the microwave. Just make sure to heat on low or for only thirty seconds a time or the chocolate will seize and no longer be nice and smooth.

  5. Pour the white chocolate over the frozen truffles. Return to the freezer for at least fifteen minutes.

  6. Cut into small pieces and enjoy!

Enjoy!