Yield: 10 to 12 servings.
½ gallon vanilla ice cream, slightly softened
1 cup crunchy peanut butter
½ cup chocolate shavings
½ cup fudge sauce
½ cup roasted peanuts, chopped
4 waffle cones, chopped, for garnish
Into a stand mixer, add vanilla ice cream, peanut butter, and chocolate shavings; mix on low speed until well incorporated.
Line a cupcake tin with paper cupcake liners. Scoop ½ cup ice cream mixture into liners. Drizzle each scoop with fudge sauce and sprinkle peanuts over each. Place tin in freezer until ready to serve. Garnish with chopped waffle cone pieces.
print it
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
