10 Desserts for the Fourth of July

1. Red Wine Ice Cream


Whenever I'm invited to a barbecue, everyone requests that I bring my red wine ice cream. We're half way through June and I've already had multiple requests.

2. Whiskey Chocolate Cookies


My husband made these for my birthday (July 5th!) last year and we've been made them many times since.

3. Smores Pie


Another one of my husband's desserts. He's made it for my birthday, his mom's birthday, just because . . . besides nothing says summer likes smores. (And there are a lot more smores desserts to come!)

4. Drunk Cherry Chocolate Cake


Black cherries. Whiskey (brandy is good too!). And chocolate. These is no way this cake couldn't be amazing.

5. Smores Cups


These little things are super easy to make and addictive.

6. Baileys White Chocolate Chip Cookies



I'm not much of a drinker, neither is Eric, but we sure love our boozy desserts. The Baileys adds some extra yumminess to these cookies.

7. Smores Sandwich Cookies



Out of all smores cookies, these guys are my husband's favorite!

8. White Chocolate Hazelnut Cream Pie



This cream pie is light and airy and perfect for a Fourth of July barbecue.

9. Butterscotch Cookies



I recently made these again to bring to a get-together and they were a huge success. Not a single one was left on the plate.

10. Smores Cookies



I told you there were a lot of smores desserts on this list. Nothing says summer like smores!

Enjoy!

~Krissy

More Summer Recipes Ideas:
Cheesy Tomato Zucchini Bake
Bacon Barbecue Green Bean Casserole
Margarita Chicken and Steak Fajitas
Baked Parmesan Tomatoes
Roasted Garlic White Bean Hummus
Soy Waxy Beans with Sesame Seeds

White Chocolate Hazelnut Cream Pie

White chocolate. Semi-sweet chocolate. Hazelnut chocolate. You would think so much chocolate would make an ultra treacly, heavy dessert. Not so. This is a great light, airy dessert for summer. I started with Giada De Laurentiis's white chocolate hazelnut tartlet recipe and transformed it into a pie recipe.

Ingredients:
1 9-inch prepared pie crust*
1 cup white chocolate chips
1 1/2 cup heavy whipping cream, divided
2/3 cup homemade chocolate-hazelnut spread (or Nutella)
1/4 cup mini semi-sweet chocolate chips, garnish

Directions:
In a small saucepan, heat the white chocolate and 1/4 cup cream in a small saucepan over low heat. Stir continually until chocolate is melted and smooth. Remove from heat, pour into a large bowl, and allow to cool to barely lukewarm. Do not put it in the fridge to hurry along the process. I made this mistake; it makes the next step difficult. 

In another large bowl, beat the remaining 1 1/4 cup cream into medium-firm peaks with a hand mixer. Fold the whipped cream into the cooled white chocolate. Cover and place in the refrigerator until cold, approximately an hour.

Spread the chocolate-hazelnut on the bottom of your cooled pie crust. Pour the white chocolate cream on top. Garnish by sprinkling the mini chocolate chips on top.

*For the pie crust I used Pillsbury Refrigerated Pie Crust and prepared it according to package directions. I usually make my pastry from scratch. You could also use a graham cracker crust.

Enjoy!

~Krissy