Dark Rocky Road Ice Cream

Ingredients:

1- (14oz) can Low Fat Sweetened Condensed Milk

1/2 cup Dark Unsweetend Cocoa Powder

2 cups Heavy Cream

1 cup Light Cream

1 tbsp Vanilla Extract

1/2 cup Toasted Chopped Pecans

1 cup Miniature Marshmallows

Directions:

In a medium sauce pan over low heat combine condensed milk and cocoa powder until smooth. Remove from heat and let cool slightly. Stir in creams and vanilla, place in refrigerator to cold.

Pour in to ice cream maker and make as directed by the manufacturer. Pour in pecans and marshmallows about halfway through the freezing process.

For a thicker texture after machine has finished pour mixture into air tight containers and freeze completely in your freezer.

*I did not create this recipe, I adapted it from this recipe on allrecipes.com. The only thing I changed was using dark cocoa powder instead of regular. I also plan on trying to make it with half and half instead of heavy and light creams suggested by another viewer*

Sweet and Spicy Nuts

I got the basics for this recipe off allrecipes.com and then just made some minor changes to suit my liking, I like a lot of spice so I used more cayenne pepper then what I wrote here...I like that left over burning sensation =p

Ingredients:

2-3 cups toasted nuts (I did almonds and pecans, it's all your preference)

2 tbsp butter

1/4 cup +1 tsp sugar

~1tbsp honey (I didn't measure it out, just a couple times around the pan drizzling out of the bottle)

1/2tsp +1 tsp cayenne pepper (more or less depending on how hot you like it)

pinch of salt

Directions:

In a large skillet melt butter with honey, 1tsp sugar, 1/2 tsp cayenne pepper and pinch of salt.

In a large (heat proof) bowl mix together 1/4 sugar and 1/2 tsp cayenne pepper. Put in nuts and then pour in butter mixture over. Toss to coat, add more sugar cayenne pepper mix if you'd like them to be less sticky.