Im the mom that randomly decided mid day that she is going to make pretzels out of her favorite cookbook and then realizes half way in that this was more work that she signed up for. But I'm also the mom that would do it all over again because these little suckers are soooo worth it! Husband, wife and kid approved...id make these 100 times over! Serve with a cheese sauce or covered in cinnamon sugar, either way they are a WIN! 
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RECIPE: 

-Two 1/4 oz packets of active dry yeast
-1/2 C plus 1 tsp sugar
-1 3/4 C warm water 
-5 cups all-purpose flour, plus more for rolling
-2 tsp salt
-1 tbsp vegetable oil
-Cooking Spray
-1/3 C baking soda
-4 cups boiling water
-1/4 flaky salt or regular salt
-1/2 C (1 stick) butter

INSTRUCTIONS: 

1. In a small bowl, dissolve the yeast and 1 tsp of the sugar in the warm water. Set aside until the sugar and yeast are dissolved, about 10 minutes. 
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2. In a stand mixer fitted with a dough hook, combine the flour, the remaining 1/2 C of sugar, and the salt. Turn the mixer on low to mix the ingredients. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough is smooth. 

3. Spray a large bowl lightly with cooking spray, place the dough in the bowl, cover with plastic wrap, and let rise in a warm area until dough is doubled in size, about 60 minutes. 

4. Preheat the oven to 425. Line two baking sheets with parchment paper. 

5. Turn the dough onto a lightly floured surface and divide the dough into 16 equal pieces. Roll each piece into a 24 inch long rope and twist each rope into a traditional pretzel shape. 

6. In a large heatproof bowl, combine the baking soda and boiling water, stir until the baking soda is totally dissolved. Dip each pretzel in the soda/water mixture, then place it on tone of the prepared pans, leaving 1 1/2in. between the pretzels. Sprinkle the pretzels with salt.

7. Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve immediately. 

TIP: To make cinnamon sugar pretzel, leave off the shrinking of salt. Brush them with butter when out of oven and dip in 1 cup sugar and 3 tablespoons cinnamon. 

My husband and kids love a good ice cream cake! Making treats at home has become one of my favorite things of all time! Making homemade ice cream has been something I've been doing a lot lately since its been getting hotter outside! Stepping it up to an ice cream cake seemed like the next logical step. It turned out beautifully & was a total hit with my crew! It is super simple and very easy to modify the flavor too for your families liking! Hope y'all enjoy it! 

RECIPE: 

FOR THE BROWNIE LAYER

• 1 1/4 cups granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup unsweetened cocoa powder, plus 2 1/2 tablespoons 
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract

FOR THE NO-CHURN MINT CHOCOLATE CHIP ICE CREAM LAYER

• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• 2 1/2 teaspoons peppermint extract
• 1/8 teaspoon salt
• 1 drop green food coloring (optional)
• 4 ounces semi sweet chocolate chips, finely chopped

FOR THE GARNISHES

• 3/4 cup heavy whipping cream
• 1/3 cup powdered sugar
• mini chocolate chips to sprinkle

INSTRUCTIONS: 

TO MAKE THE BROWNIE LAYER:

1. Preheat the oven to 325 degrees F.
2. Mist a 9-inch springform pan with non-stick spray.
3. Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
4. Add the eggs one at a time, stirring after each addition.
5. Stir in the flour.
6. Stir in the vanilla.
7. Transfer the batter to the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan, then layer with no-churn mint chocolate chip ice cream and freeze.

TO MAKE THE NO-CHURN MINT CHOCOLATE CHIP ICE CREAM LAYER:

1. Place the cream in a large mixing bowl and whip on medium-high speed until it holds stiff peaks.
2. Fold in the condensed milk, peppermint extract, salt, and food coloring until well-combined.
3. Stir in the chopped chocolate and spread the mixture over the cooled brownie layer.
4. Freeze until hard, remove the sides of the springform pan, and garnish with whipped cream and mini chocolate chips.

TO GARNISH:

1. Place the cream in a medium mixing bowl and whip on medium-high speed until fluffy.
2. Add the powdered sugar and continue to whip until the mixture holds stiff peaks.
3. Carefully spread the whip cream all over the top of the ice cream layer and sprinkle with mini chocolate chips.