Category Archives: Bakery/Dessert Recipes
I am over summer already, which is a very sad thing to say! But I am ready for fall and everything about it, including cool, perfect weather, the beginning of hockey season, hoodies and most importantly PUMPKIN!! I managed to injure myself somehow over the weekend and am unable to sit down for extended periods of time…not such a problem for a busy-body like myself! I can easily find projects in the kitchen to keep me entertained and standing! I knew I wanted to make some sort of pastry for breakfast for the week and did not have bananas or apples or any other fruit for that matter, but I did have a can of pumpkin! So pumpkin bread it was! I decided to get really daring and try out an entirely new recipe too, one that included a cream cheese swirl in the middle. Here is what I came up with:
Pumpkin Cream Cheese Swirl Bread:
- 1 can pumpkin puree (not pumpkin pie filling)
- 1/2 cup pumpkin butter (or you can use oil, butter or applesauce depending on what you have)
- 3/4 cup brown sugar
- 2 eggs
- 1 cup flour
- 2/3 cup oat flour (ground up oats or any other flour you have, even 1 2/3 white flour works just fine)!
- 1 t baking soda
- 1 t cinnamon
- 1/2 t nutmeg
- Cream filling:
- 4 ounces cream cheese
- 2 T sugar
- 1/2 t vanilla
- 2 t flour
- 1 egg white
- Cinnamon sugar mix for topping
Preheat oven to 350 degrees. Butter or spray a loaf pan. Sift together flours, soda, cinnamon and nutmeg. In separate bowl, beat together pumpkin puree and pumpkin butter until combined. Add in brown sugar, mixing until smooth. Then add eggs one at a time, beating after each addition. Add in dry ingredients, mixing just until incorporated. In a separate bowl, beat cream cheese until soft and fluffy. Beat in sugar until incorporated and smooth. Beat in egg white and vanilla, then flour, mixing until incorporated and smooth. Layer half the batter in the loaf pan, top with the cream filling, then rest of batter. Top with cinnamon sugar, and bake for 40 minutes. Enjoy plain or toasted with butter, apple butter or even peanut butter!
So I’ve been on a bar kick lately! I was on a brownie kick there for a while and now have baked at least 10 different bar type recipes in the past two weeks! This is definitely not a bad thing, just an odd turn of events for someone who as of a few weeks ago hadn’t even really ever dabbled in baking bar recipes before! Some have turned out great, while others have seriously flopped…last night was a definite success though! The bars are a combination of marshmallow, butterscotch and of course chocolate…and they turned out sooo incredibly soft and gooey, so gooey they were almost hard to get out of the pan…and to me, that’s a good thing! I got the recipe idea from pinterest, my new favorite time passer and go-to for new ideas!
Chocolate Butterscotch Blondies:
adapted from Baked Perfection’s Blog
1 cup butterscotch chips
1 stick butter
1 1/2 cups flour
3/4 cup brown sugar
2 t baking powder
dash of salt
1 1/2 t vanilla
1/2 bag of marshmallows
1 bag milk chocolate or semi-sweet chocolate chips
Pre-heat oven to 350 degrees. Grease a 9X9 baking dish. Melt butterscotch and butter in small saucepan over low heat, stirring constantly to avoid clumping. Once melted, pour into bowl. While cooling, sift or whisk together flour, brown sugar, baking powder and vanilla. Once the butterscotch mixture is cooled, add eggs one at a time, beating until incorporated each time. Add in vanilla. Then add in dry ingredients slowly, 1/3 or so at a time until just incorporated. Fold in marshmallows and chocolate chips. Batter will be pretty thick, I had to smooth mine into the baking pan, as it did not pour! Bake for 20-25 minutes. Center will be somewhat liquidy/soft but will setup after cooling for an hour or so. I was a little nervous at just how liquidy my center was when taking them out but the top was already so browned, I did not want to risk over-cooking them, especially with my crappy oven that constantly over-cooks everything!! So I took them out and figured I’d let them sit and cool completely and see what happened and they ended up solidifying just enough to leave a perfect soft, creamy, buttery center! I think most of the extreme softness when removing from the oven was because of the melted marshmallows which hardened up a bit after cooling down. Absolutely delicious!
Long overdue, a few of us girls finally got together last night to catch up and eat some grub! One of my friends, Nicole, is doing the triathlon this coming Sunday in Chicago (amazing I know) and since I was in charge of cooking dinner, I wanted to come up with a balanced, healthier meal that would help keep her fueled…one chock full of healthy fats, protein, carbs and loaded with vitamins and nutrients. I saw a recipe on Pinterest for a broccoli cheese casserole sans any ‘cream of anything soup’ which intrigued me, so I decided to go that route, but adding in some chicken for more protein! I also made a beer bread to go along with it for fun! Add in some baked polenta appetizers and an amazing salted caramel pie baked by my friend Em and we had one complete dinner!
Chicken, Broccoli, Cheese Casserole:
- 2 T butter
- 2 T olive oil
- 1 small onion, diced
- 4 cloves garlic, minced or sliced thing
- 1/4 cup flour
- 1 3/4 cups skim milk
- 1 cup chicken broth
- few squirts of lemon, to taste
- dash of mustard powder
- 1 t spicy mustard (I used a Habanero mustard, but Dijon or any similar would work as well)
- Salt and pepper to taste
- 2 cups cheddar cheese, plus another cup for topping
- 1/3 cup parmesan cheese, plus more for topping
- 3 cups cooked broccoli
- 3 cups cooked rice (I used black rice, more antioxidants than blueberries and more fiber than brown rice, a little healthier alternative)!
- 3 chicken breasts, cooked and diced
Cook rice, broccoli and chicken and set aside. I steamed the broccoli, threw the rice in a rice maker and grilled chicken breasts with garlic salt and lemon pepper. Meanwhile, pre-heat oven to 350 degrees and heat oil and butter in saucepan until butter is melted. Saute onions until soft, 5-7 minutes, add garlic, cook another minute or two. Whisk in flour, cooking only for a minute, not browning it. Slowly add in milk, broth, lemon juice and mustard whisking constantly until smooth. Once smooth, let cook and thicken for 5 or so minutes, whisking only occasionally. Once thickened, add in the cheeses and remove from heat. Once cheese is melted, add in cooked broccoli, rice and chicken. Stir to coat everything, pour into a casserole dish or 9X13 pan. Top with cheddar and more parmesan, bake for 45 minutes.
Beer Bread with Cheddar and Garlic:
- 2 cups flour
- 2 T sugar
- 2 t baking powder
- 1 t salt, divided
- 10 ounces or 1 1/4 cups beer (guess you’ll just have to drink those last two ounces)!
- 1 cup cheddar cheese
- 1 t garlic powder, plus more for top
- 1 t onion powder, plus more for top
- 1 t mustard powder, plus more for top
- 1 T butter, melted
Whisk together flour, sugar, baking powder, salt, garlic powder, onion powder and mustard powder. Slowly mix in beer with a wooden spoon or rubber spatula until just combined. Do not over-mix. Add in cheese, until just combined. Pour (I use this word lightly as the batter is very thick and will not ‘pour’) into a 9X5 loaf pan. Cover with plastic wrap and let sit in a warm area for 30 minutes. The dough will puff lightly and grow a little in the pan. Brush the top with the melted butter and sprinkle seasonings over top. Bake at 375 for 30 minutes.
- 1-2 T olive oil
- 4 ounces mushrooms, diced
- 1/2 large leek, chopped
- 3 cloves garlic, minced or sliced thin
- salt and pepper to taste
- fresh mozzarella
- parmesan cheese
- seasonings of choice (I used rosemary and thyme)
- more olive oil for drizzling (this has to be really good olive oil, I used a garlic olive oil I infused myself with excellent quality oil from Italy)
- log of polenta (I got mine from Trader Joe’s but I have seen them at Jewel, etc)
In a small saucepan, heat olive oil. Add in mushrooms and leeks, saute until softened 5-7 minutes. Add in garlic and cook a few minutes more. In the meantime, slice the polenta into slices. Cover with mozzarella cheese then mushroom leek mixture, then sprinkle with parmesan cheese, seasonings and drizzle with a smidge of olive oil. Transfer to greased cookie sheet and bake at 375 for 10-15 minutes, until cheese is melted and polenta is browned a little on the bottom.
Em’s Salted Caramel Pie:
- 1 1/2 cups graham cracker crumbs
- 6 T butter, melted
- 1 (14 ounce) can sweetened condensed milk
Pre-heat oven to 425 degrees. Mix graham cracker crumbs and melted butter, press into a 9-inch pie plate. Top with sweetened condensed milk, sprinkle with salt. Bake for 1 to 1 1/2 hours, covered with foil! This is very important, as I burned the crap out of mine when I baked it uncovered!
Ok, well it is the best cake I’ve made at least, maybe not the best I’ve ever had! In honor of Julia Child’s would-be 100th birthday, I finally buckled down and made her Reine de Saba chocolate cake I have been dying to make forever now! Reine de Saba simply means chocolate almond cake….and what better combination than nuts and chocolate!? (Hence my peanut butter obsession)! I saw this recipe ages ago and have been wanting to make it ever since, the pictures look so delicious…a creamy, chocolatey piece of heaven! I followed her recipe exactly, only difference is that I used dark chocolate instead of semi-sweet and used coffee instead of rum since I do not have any dark rum (I’m a Bacardi silver light rum girl)! Also, since the chocolate is the main flavor of the cake, I recommend using a good quality chocolate, not just any old brand!
Reine de Saba Cake:
Original Julia Child recipe
- 4 oz. or squares semi-sweet chocolate melted with 2 Tbsp. rum or coffee (I used dark chocolate…good quality Godiva to be exact)!
- 1 stick softened butter, room temperature
- 2/3 cup granulated sugar
- 3 egg yolks
- 3 egg whites
- Pinch of salt
- 1 Tbsp. granulated sugar
- 1/3 cup pulverized almonds
- ½ tsp. almond extract
- ½ cup cake flour
Glacage au Chocolat (Chocolate Butter Glaze):
- 2 oz semi-sweet baking chocolate (I also used the same Godiva dark chocolate here as well)!
- 2 Tbsp. rum or coffee
- 5 to 6 Tbsp. unsalted butter
Preheat oven to 350°F. Butter and flour an 8X8 cake pan.
Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one-fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one-third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the glaze:
Combine chocolate and rum in small metal bowl. Set bowl over small saucepan of barely simmering water and stir until melted and smooth. Remove bowl from over water. Using wooden spoon, beat in butter, 1 tablespoon at a time, until icing is smooth. Place bowl over medium bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency.
Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and store at room temperature.
As mentioned, this is one of the best cakes I have ever made…even though it has a little bit of flour in it, it has the consistency of a fudgy, dense flourless chocolate cake! It is almost a combination of a gooey brownie and moist, dense cake! It is delightful! And the glaze is ever so delicious, adding that much more flavor! Such a rich cake and the almond taste really comes through…absolutely divine! I cannot believe I waited this long to make it!
I had three chicken breasts, a container of mushrooms, a log of goat cheese and a fresh block of pecorino-romano in the fridge and figured they would all go great together but did not want to do yet another pasta. I also had four Trader Joe’s brioche buns that were a few days old that I didn’t want to waste since they are sooooo good…so I made my first attempt at a savory bread pudding. Overall, I am not a huge bread pudding fan, not rich enough for my dessert tastes and always seem to make a better cold breakfast to me! I do however have one go-to sweet bread pudding recipe that seems to get rave reviews so I will share that recipe as well! The savory bread pudding turned out to be very good; moist and creamy, yet reminded both Josh and I of stuffing at Thanksgiving! This is obviously not a bad thing at all, but savory bread pudding is essentially a version of homemade stuffing! I would definitely make it again and again, adding different ingredients and seasonings each time, great recipe to play around with!
Savory Bread Pudding:
- 8 ounce container mushrooms of choice (I happened to have Portobello)
- 1 onion, diced
- 1 zucchini, sliced
- 3 cloves garlic, diced finely or sliced thinly
- 2 tablespoons olive oil
- 1-2 T butter
- 1/4 cup white wine
- 6 or so cups of torn bread (I used 4 Brioche buns from Trader Joe’s and it was a little too much actually, but I didn’t want to waste any 😉
- 4 eggs, lightly beaten
- 1 cup heavy cream
- 1 cup milk (or you can do 2 cups heavy cream for more richness)
- 5 ounce log goat cheese
- 1/2 cup pecorino-romano, plus more for topping
- Thyme and rosemary to taste (this is what really gave it the Thanksgiving stuffing feel)!
- Salt and pepper to taste
- 3 boneless chicken breasts, diced
Heat oil and butter in large saucepan over medium-high until butter has melted. Add in mushrooms, zucchini and onions, saute until softened, 5-7 minutes, salt and pepper to taste (you can also add a little thyme and rosemary to the veggies as well). Add in garlic and saute a few minutes more. Pour in white wine to deglaze the pan and let simmer until most of the liquid has reduced. In a separate large bowl, whisk together eggs, cream, milk, seasonings to taste and cheeses. Add in bread pieces and chicken, toss to combine. Add vegetables to bread mixture, mixing so everything is coated with the liquid. Cover and refrigerate for a few hours, tossing every so often. When ready to cook, top with more pecorino-romano and bake at 350 degrees for 1 hour or until chicken is cooked through and center is heated through. We ate it right out of the oven for dinner last night and cold for breakfast this morning and I can’t say which I liked more but I am leaning towards cold breakfast, just like the sweet bread puddings I’ve had!
As is custom, no meal in our household is complete without dessert and I stumbled across an amazing looking picture online and wanted to repeat the recipe and of course after much research, could not find a recipe online! The bars are for sale online by Whimsy and Spice and look divine! Just look at this picture:
My own version of Chocolate Butterscotch Bars:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3/4 cups flour
- 1/2 t salt
- 1 T dark unsweetened cocoa powder
- 6 ounces dark chocolate, chopped
- 1/2 cup butter, cut into chunks
- 1 teaspoon instant espresso powder (optional but enhances that deep chocolate flavor)
- 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 1 teaspoons vanilla extract
- 1 (14 ounce) can condensed milk
- 1/4 cup butter
- 3/4 cup butterscotch morsels
For the graham cracker crust: pre-heat oven to 350 degrees. Mix together crumbs and melted butter until moistened. Press into greased 9X9 baking pan. Bake 11-12 minutes until golden brown. Meanwhile, for the brownie layer, whisk the flour, salt, and cocoa powder together. Put the chocolate, butter and instant espresso powder in a double boiler and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan and let cool. Add 1 egg to the cooled chocolate mixture and whisk until combined. Add the remaining egg and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be too cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter over the top of the graham cracker crust. Bake in the center of the oven for 30 minutes, rotating the pan halfway through. Remove from oven and let cool on wire rack. While cooling, for butterscotch layer, heat sweetened condensed milk and butter in saucepan over medium heat until thickens and begins to turn a nice amber color, about 10-12 minutes. Add in butterscotch morsels and remove from heat, stirring until smooth and morsels have melted completely. Pour over brownie layer in pan and let bars cool completely before cutting.
These turned out to be just ok. A little too much butterscotch in my opinion and by the end of the night when they had really fully cooled, the butterscotch layer became quite hard and unappetizing in my opinion! The only thing I can think of would be to use less condensed milk and a few tablespoons more butter next time! Here’s how mine looked…not quite as pretty as Whimsy’s!
Lastly, as promised, here is the only bread pudding recipe I have yet to really like!
Cinnamon Caramel Bread Pudding:
- 20 slices cinnamon-raisin bread
- 12 large eggs
- 2 1/2 cups whole milk
- 2 cups chilled whipping cream, divided
- 1 cup sugar
- 2 Tbsp vanilla
- pinch of salt
- 2 Tbsp powdered sugar
- Purchased caramel sauce, warmed
Cut or rip bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and chill at least 4 hours or overnight, stirring occasionally. Let stand at room temp 30 mins. Preheat oven to 375. Butter 13X9 baking dish and pour in bread pudding. Bake pudding until puffed, edges are golden, and tester comes out clean, about 1 hour. Serve with caramel sauce over top!
With that much cream and fattiness, there’s no wonder this is the only one I’ve ever really cared for…sadly though, it is still a breakfast to me, fattiness and all!
Well they are not exactly Elvis cupcakes but they do contain peanut butter and banana! But, knowing me, I had to throw in a little bit of chocolate! I saw a pin on pinterest the other day for chocolate chip banana cupcakes and thought what a great way to use leftover bananas instead of making yet another banana bread! I also figured that bananas pair so darn well with peanut butter that why not top the cupcakes with that ever so delicious peanut butter frosting I have raved about more than a few times now! And as usual, I was licking that bowl clean as clean can be….most addicting frosting ever! Since we are on the topic of Elvis, I think I mentioned in the very first blog I wrote about my all time favorite sandwich…the Elvis…aka, fried peanut butter and banana! So for old times sake, I will re-post that recipe so I can reminisce since it’s been a while since I’ve made one…until this weekend when I change that!
Chocolate Chip Banana Cupcakes:
- 1 cup flour
- 1/2 t baking powder
- 1/2 t baking soda
- Dash of salt
- 1/2 cup butter, room temp
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 t vanilla extract
- 2 eggs, room temp
- 2 bananas
- Bag of chocolate chips (I used milk chocolate because it’s all I had but dark would be amazing as well)…dust with a tablespoon of flour
Pre-heat oven to 350 degrees. Sift or whisk together flour, baking powder, baking soda and salt. In a separate bowl or stand mixer bowl, cream together butter and sugar until smooth. Add in eggs one at a time, beating until incorporated. Add in milk and vanilla, then mashed banana. Slowly beat in dry ingredients until just incorporated. Fold in chocolate chips and fill muffin pan 3/4 of the way full. Bake for 15-17 minutes.
These turned out to taste absolutely amazing however, I can’t believe I am about to even say this, but I added in too much chocolate! Even dusted with flour, all the chocolate clumped together and sank to the bottom of the cupcake (as evidenced in the photo)! The delicious chocolatiness was great with the banana and peanut butter but it made for a very dense, heavy cupcake with a glob of chocolate at the bottom!
And as promised, my famous, delicious, most-amazing sandwich recipe ever: (sidenote, measurements are difficult to predict here since I just make this willy-nilly whenever I have a craving so change them up as you feel fit, these are just approximations anyways)!
- 1 Banana, sliced
- 1/4 cup sugar
- 3 T butter
- Peanut butter
- 2 slices sturdy bread
- 2 T butter
Melt butter in a frying pan over medium-high heat. Add in bananas and sugar, cooking until bananas are caramelized from the sugar. Meanwhile, while those are cooking up, spread peanut butter on two slices of bread and butter on the other…I realized this is difficult but I usually do the butter first then set that side down on the plate and add the peanut butter to the other sides. It doesn’t matter if some of the butter smears off onto the plate since you will be adding more to the pan anyways! Remove from pan, leaving any liquid in pan and lower heat to medium low. Add a few more tablespoons of butter into the pan and let melt. Add one of the slices, butter side down into the pan and top with the caramelized bananas. Finish the sandwich with the other slice of bread, peanut butter side down and cook until both sides are browned, flipping once! Another option is to sprinkle some sugar onto the buttered sides of the bread to add a nice brown caramelization to it as well. Absolute heaven in your mouth, trust me!!
So last night we got home pretty early from Michigan because Josh had a hockey game to play in! I needed something to pass some time while waiting for the laundry to finish and watching the olympics (yes, I am a true multi-tasker at heart…well that or I have severe ADD and can never sit still)! As mentioned in previous posts, I am a sucker for sweet dessert type breakfasts and would choose a pastry over an egg any day (as was evidenced by my choice of 2 cinnamon rolls, 2 muffins and a peanut butter brownie for breakfast Sunday morning)….so I decided to bake up a sweet treat for the next few days morning meal! Last time we went to visit Josh’s Aunt and Uncle’s apple orchard, I bought some apple butter that I had yet to open up and decided to use it in a banana bread! What a tasty decision that ended up being…the sweet and tangy apple butter paired perfectly with the traditional banana bread flavor, adding a little something special!
Apple Butter Banana Bread
- 1 cup flour
- 1/2 cup oat flour
- 1 1/2 t baking powder
- 1/4 t baking soda
- pinch of salt
- pinch of nutmeg
- 3/4 t cinnamon
- 1/4 cup vegetable oil
- 1/2 cup apple butter
- 1/2 cup brown sugar
- 2 eggs
- 1 t vanilla
- 2 bananas mashed
- cinnamon, sugar, butter, flour for crumb topping if desired
Pre-heat oven to 350 degrees. Spray loaf pan or muffin pan. Combine dry ingredients in one bowl. Beat together oil, apple butter and sugar until sugar is dissolved. Add in eggs one at a time, then vanilla and mashed banana. Beat in dry ingredients just until incorporated. Pour into loaf pan and top with crumb topping or cinnamon sugar, bake 45 minutes.
This was delicious toasted with Nutella or plain by itself!
So since returning home from vacation, I have really been slacking and I apologize! No excuses! So I decided to post about a few different desserts I have recently concocted. Italy did not have much in terms of dessert besides Gelato and breakfast type pastries…which of course I took full advantage of and ate cake almost daily for breakfast which was absolutely wonderful…so by the time I got home, I was realllly craving something rich and chocolatey! So of course, the first thing I did was bake a type of brownie and made some decadent ice cream of my own!
Rice Krispie Treat Brownies:
- Home made brownies or your favorite mix (I used a dark chocolate brownie mix and added extra chocolate chips to it)!
- Jar of Fluff or frosting of your choice
- 2 cups Rice Krispies
- 2 cups chocolate chips
- 2/3 – 3/4 cup peanut butter
Bake brownies as directed on package or your recipe calls for. Let cool completely. Top with fluff or frosting and refrigerate until firm and set (at least 45 minutes). Once set, melt peanut butter and chocolate together in double boiler. Once melted, remove from heat and fold in Rice Krispies. Let cool slightly and then top brownies with mixture. Put back in the fridge to harden and set up, at least another 45 minutes to an hour.
Oreo Ice Cream:
- 1 container Edy’s Ice Cream (I used chocolate but you can use literally any flavor you like, my grandma uses vanilla)
- 4 ounces cool whip
- 2-3 rows of Oreo Cookies, chopped (I used the double stuffed for more goodness)
Let ice cream soften to room temperature so that it is mixable with a hand mixer. While softening, crush Oreos in food processor or however your little heart desires! In a large bowl, beat ice cream until smooth, add in Cool Whip and mix all together until well blended and smooth. Fold in crushed Oreos. Freeze until firm in a freezable container or glass pan!
Thin Mint Ice Cream:
- 1 container Edy’s Ice Cream (again any flavor can be used, I went with cookies and cream for this one)
- 4 ounces cool whip
- 1 – 1 1/2 rows Thin Mint Cookies, chopped
Same process as listed above for Oreo Ice Cream…just with crushed Thin Mint Cookies!
The Oreo ice cream is something that my grandma used to always make and that we had pretty much forgotten about until recently! Such an easy yet delicious recipe…my favorite type of recipe! Also, she uses an entire gallon of ice cream, 8 ounces of Cool Whip and a package of Oreos crushed up and puts it into a 9X13 pan to set up in the freezer. So if you have a large party or big group outing, this is a great idea, a real crowd pleaser!! Gram also told me that the original recipe she got from her friend calls for Butter Pecan ice cream…she has never used it and always uses Vanilla but just goes to show you that any flavor will do!
I wanted to try something a little bit different the other day and was craving a rich piece chocolatey cake! I wanted to make that divine peanut butter frosting I have already posted about a few times now, but ate the apartment out of peanut butter that morning, however, I did have a giant, family sized Nutella in the cupboard so decided to improvise a little and use the same recipe but with Nutella in place of peanut butter! Also, I wanted to change up the filling and have a nice crunchy surprise, getting inspiration from the crunchy chocolate filling typically found in ice cream cakes. All in all, the cake turned out wonderful, just like what I was going for; very rich, very chocolatey, very crunchy and very satisfying! My husband and good friend Joe referred to the cake as ‘tempura cake!’
Chocolate Cake (adapted from Ina Garten):
- 1 3/4 cup flour
- 1 1/2 cups sugar
- 3/4 cups dark chocolate cocoa powder
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temp
- 1 t vanilla
- 1 cup strong coffee or espresso
Pre-heat the oven to 350 degrees. Grease and flour two cake pans or line with parchment paper.
Add the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. With mixer still on low, add a small amount of the coffee to temper the mixture then add the rest slowly, just until combined. Pour the batter into the prepared pans and bake for 35 minutes. Cool in pans on wire racks for 10 minutes, then turn out onto racks to finish cooling. Let cool completely.
- 1/3 cup sliced almonds
- 1/4 cup powdered sugar
- 2 large egg whites
- 1 T sugar
- 1 cup Nutella
- 2 T butter, room temp
- 3 ounces chocolate chips (1/3 – 1/2 a bag)
- 1 cup Rice Krispies
Lower oven temperature to 325 degrees. Trace the shape and size cake pan you used onto a sheet of parchment paper or aluminum foil and lay it on a large baking sheet. (For example, I used two 8-inch round cake pans so I traced an 8-inch round circle on foil and placed it onto a baking sheet).
In a food processor, pulse the almonds with the powdered sugar until they’re finely ground and combined well. In a bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, takes a few minutes. Using a rubber spatula, fold in the almond mixture. Spread the meringue on the parchment or foil to fill the shape you traced out. Bake for about 15 minutes, until lightly browned and firm. Let cool.
In a double boiler (or however you want to really), heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and stir in the Rice Krispies. Spread the mixture all over the meringue rectangle. Transfer to the freezer and let cool completely.
- 1 cup Nutella
- 1/2 cup powdered sugar
- 5 T butter, softened/room temp
- 1 t vanilla
- 1/3 cup heavy cream
Beat Nutella and butter until smooth. Gradually add in powdered sugar, beating until smooth and combined. Add vanilla and cream, beating until combined.
Once cake is cool and filling is chilled, place one cake layer, top down (cutting top off if necessary so that it is smooth and flat, placing cut side down if cut), onto a serving plate. Flip chilled meringue onto cake, peel off parchment or foil. Put other cake, top side (or cut side) down so top is smooth and flat on top of meringue. Cover with Nutella frosting, and ENJOY!!