Archive of ‘Recipes’ category

Churro Cake

churro cake2I am so excited!  I have been waiting for months to be able share this cake with you.  Last November Boy 3 wanted a birthday cake with churros on it.  Specifically he wanted me to write “Happy Birthday Boy 3” with churros on the top of the cake.  Being the quick thinker that I am, I immediately knew that unless I was making him a 3 foot long cake, that idea was not going to work out.  I did, however, promise that I would use them and I’m pretty happy with the results.

AnneOpinion

churro cake 1It’s hard to really call this a recipe.  More like it’s an idea of how to make a delicious and attractive cake for Cinyo de Mayo, a birthday or any other cake holiday you have in your life.

I used a chocolate cake.  I love chocolate and cinnamon together.  The cake can be changed to any cinnamon complimenting flavor you like.

I made a Swiss Buttercream for the frosting and it was divine!  Swiss Buttercream is not as sweet as American and has a wonderful smooth silky texture that you really must try!  It has a meringue base which you then add gobs of butter and flavoring to. (Gobs is a technical term, right?)  Meringue and butter…do I really need to say more?  I recommend using Tessa’s recipe over at Handle the Heat.  She also has a video that makes this frosting felt very doable.  I watch it before I make it, every time, to make sure I don’t miss a step.

To make sure all of the churros where to right height I assembled and frosted the cake and then used a ruler to measure the desired height.  I then measured each churro and placed them around the side of the cake.  I placed the uncut ends face up because, well, it just looked better.  I then sprinkled cinnamon sugar all over the top of the cake.  This, btw, was delightful to eat because it added slightly crunchy texture to the smooth, velvety frosting.

Last, but not least, I decorated the top edge with small stars and piled some of the extra pieces that I had left from cutting the churros, in the middle of the cake, which the boys in my house thought looked like a campfire.

Overall, I was very happy with this cake.  It was delicious, which is most important in my book, and it was easy to decorate.  Something that an amateur cake decorator could do with out much difficulty.

One last thing, where to find churros?  I picked up mine at The Restaurant Depot here in Phoenix.  If you don’t have one nearby, I have also noticed that Trader Joe’s sells churros.  If anyone finds them somewhere else, please comment about it so others know where to find them.  I hope that you have a Happy Cinco de Mayo and that a Churro Cake is in your near future.

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PS- You may also want to try my Churro muffins from last year.  They are one of my all time favorite muffins!

Churro Cake
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Churro Cake
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Fruit Pizza

fruit pizzaYou may have noticed that I’ve been a little MIA from my blog for the last few months.  I didn’t mean to be gone for so long and I don’t have a really good excuse.  This year my oldest started high school and along with that, he started attending a church seminary class every morning before school at 6:00!  Between that, high school football and all of my other boys activities, I just felt like I needed to get things under control and focus on my family.

Last week I laid in bed, composing two different posts and I knew it was time to come back. 🙂  I decided to start with this amazing fruit pizza that I put together last week.  I was asked to bring one to an event at church so I experiment with it early in the week and found that I could not resist it!  I normally can stay away from a treat if I put it out of sight, but not this one!  I swear I was getting it out and cutting a slice every 5 minutes. (in semi related news, I’m pretty sure I’m going to lose my DietBet next week)  It seems like a dessert as irresistible as this is appropriate for my comeback. 🙂  Here’s the details I think you should know.

AnneOpinion

This recipe is made for a half sheet pan.  I have two reasons for this.  One is that everyone will want it and you need to have enough to go around and two, I find it impossible to find a pizza pan these days.

The limeade glaze is what really separates this from other Fruit Pizzas you may have eaten in the past.  It not only adds the delightful zip that only citrus can bring but it also enhances the flavor of all the other fruits.  The glaze is brushed onto the cream cheese frosting.  I like to do more dabbing than brushing so that they don’t start to mix together.  You then place the fruit on and then I like to dab the fruit with the limeade glaze.  Not required, but delicious!

I would put fruit that is in season on your pizza.  Blackberries were on sale here last week, so I used them instead of blueberries.  Canned mandarin oranges and fresh strawberries are always a must for me!  To try and minimize the fruit from staining the cream cheese frosting all around I always gently press the sliced fruit between two paper towels to get as much moisture out as possible.  This helps, but is not full proof, so put your fruit on as close to serving as possible, or put on enough fruit that you can’t see the cream cheese frosting.

I’m excited to be back!  Thanks for stopping by!!

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Fruit Pizza – – Crust: butter, sugar, eggs, all purpose flour, cream of tartar, baking soda, salt, Frosting: cream cheese, softened, sugar, powdered sugar, vanilla extract, lemon, zest & juice, Glaze: frozen limeade concentrate, cornstarch, lime juice, sugar, – <span class="recipe-directions__list–item">Preheat oven to 350 degrees.  </span><span class="recipe-directions__list–item">In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs.  Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan.  </span><span class="recipe-directions__list–item">Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.</span>

In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels.  Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired.  Cover lightly with plastic wrap and chill until serving.

Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html%5B/wpurp-searchable-recipe%5D

Fruit Pizza
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Fruit Pizza
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Crust
Glaze
Servings:
Recipe Notes

Preheat oven to 350 degrees.  In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs.  Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan.  Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.

In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels.  Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired.  Cover lightly with plastic wrap and chill until serving.

Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html

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Oatmeal Cookie Bars

oatmeal-cookies-barsIs it really the end of October?  I swear school just started, but I have noticed that it is bearable outside now and we are loving the change in season.  I heard something on the radio yesterday that made me laugh out loud because it is so true!  “We have four seasons in Arizona.  They are Summer, Insanely Hot Summer, Post Summer and Pre Summer.”  Can I get an “Amen!” from my fellow Arizonans?  We are now in Post Summer which means that the kids can go to the park, ride their bikes and do all of the outdoor activities that we think of as summer activities elsewhere.

This time of year makes me want to bake constantly (unfortunately for my waistline).  I love trying new recipes and when I find one that I really like, I can kind of get stuck.  Take, for instance, these oatmeal bars.  I first made them about three weeks ago and I have made them once a week ever since.  They are so easy to throw together and they are loved by everyone!  I have been raving about this recipe to my mom and sister for the last few weeks and I’ve taken this as a sign that I need to share the recipe with all of you.  It’s another one from Mel’s Kitchen Café.  I know I’ve probably done enough from her, but what can I say, I LOVE her recipes!  I have found that they are ones that I can rely on to be fabulous and isn’t fabulous what we all want in life?

AnneOpinion

These bar cookies are perfect.  They have oatmeal in them which gives a chewy texture and nutty flavor.  The perfect part is that there is not too much oatmeal so they don’t have that solid, heavy feel that comes with so many oatmeal treats.

These are so popular in these parts that I would not even dream of making them in anything smaller than a half sheet pan.  I have a hard time making them last a whole day in the large size. If things don’t disappear as quickly in your parts, feel free to make them in a 9×13 size.  Mel’s recipe is made for that size, so check it out here.

These bars can have any combination of chips in them that that you would like.  All chocolate chip, all butterscotch, peanut butter, M&M. (Boy 1 has been advocating for the all M&M)  My favorite is a combination of chocolate chips, butterscotch chips and M&M baking chips.  For me, it’s perfect and I’ll be sticking with it for a while I think.

One thing to remember.  If you want them to look pretty when you’re done (like in the picture) you’ll need to reserve some of each of the chips and not mix them in.  After the dough is pressed in the pan, sprinkle them over the top and after baking you’ll have pretty, irresistible looking bars.  If you just care how they taste, save yourself a step and just mix everything in to begin with.  I promise, either way, you will Love them!

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Oatmeal Cookie Bars
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Oatmeal Cookie Bars
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Instructions
  1. Preheat oven to 375 degrees. Spray half size baking sheet with cooking spray and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and mix until combined. Add 1 3/4 cup chocolate chips, 3/4 cup butterscotch chips and 3/4 cup M&M's and mix together. Press into the prepared pan and sprinkle reserved chips and M&M's over the dough and gently press in. Bake for 18-20 minutes until light golden brown. Don't overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.
Recipe Notes

AnneOpinion from Mel's Kitchen Café (with slight adaption)

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Pumpkin Cookies and Cake

no-bake-pumpkinI feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it.  I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it.  For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.

better-than-pumpkin-cakeSee, I get it.  Pumpkin is overdone.  Which is so sad for me because I really do LOVE pumpkin.  So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there.  But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying.  The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.

 

 

AnneOpinion

The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor.  They were very sweet and I added in chocolate chips that added a nice balance to the flavor.

These are a fun no hassle treat that is super quick to make.  Perfect for an after school snack.

Better Than…Pumpkin Cake- I was not that impressed with this cake.  The batter was super thick and cake was uneven on top once baked.  The whipped cream frosting was able to cover this up so that the cake looked fine.  I found the flavors to be a little bit lackluster.  I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again.  In short, it was not Better Than…most pumpkin desserts I can think of. 😉

I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want.  I didn’t see any point including it since it’s not something that I would make again.

If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles.  All are completely AnneOpinion approved!

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No Bake Pumpkin Cookies
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No Bake Pumpkin Cookies
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Instructions
  1. Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Recipe Notes

AnneOpinion adapted from Once a Month Meals

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Two Timin’ Pasta

two-timin-pastaWhat is it with my family thinking they need dinner every night.  I mean, if I made a good dinner with a great side and a salad and rolls, that should at least count for 2, maybe 3 nights right?  Alas, at the end of each day, everyone thinks that they need dinner whether last night’s was spectacular or not.

So, after putting forth a 5 star effort, it’s nice to a dinner (or two) in the line up that can be pulled together in a snap.  This Two Timin’ Pasta from Pearls, Handcuffs and Happy Hour is exactly what I need on nights like this, and I know that you do too.

AnneOpinion

How easy is this: Boil pasta; mix together two jarred sauces, add pasta and cheese, mix together, pour in pan and cook.  That’s it!  This would also be a great starter meal for older kids/teens who are learning to cook.

I thought that this would be too saucy, with two jars, but it was the perfect amount.

Everyone really liked this dinner and I liked the fact that dinner was a hit and I had extra time so I l could watch the new Goldbergs episode instead of being in the kitchen.

–And it’s Mom for the win!

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Two Timin' Pasta
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Two Timin' Pasta
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Instructions
  1. Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add 1 Cup of the mozzarella and the parmesan and stir to combine. Then pour in the penne and toss to coat. Pour pasta into 9x13 baking dish, top with the last cup of mozzarella and cook on 350 for 25 minutes or until bubbly. Top with Garlic Bread Seasoning (if desired) and Enjoy!
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Pumpkin Pie Snickerdoodles

pumpkin-snickerdoodlesLast weekend my friend called to borrow some cream of tartar.  Cream of tartar screams one thing to me: Snickerdoodles.  This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them.  Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout.  I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did.  And then I made them again the next day. 🙂

AnneOpinion

Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside.  These snickerdoodles stay true to the original.  They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies!  They immediately became a fall favorite around here.

I didn’t change anything about the recipe from Trish over at Mom on Timeout.  She gets two thumbs up on this one.

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Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles
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Ingredients
Sugar Mix
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Instructions
  1. Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
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Salted Caramel Sauce with Dark Honey Cake

salted-caramel-sauceI have had this dark honey cake pinned for years.  It was one of my first pins and I have been thinking about making it for so long, I think that I had built it up in my mind into something magical.  I remembered that there was a homemade caramel sauce and whipping cream with it and having these added components is what stopped me from making it sooner.  It just sounded…complicated.  Luckily it wasn’t at all.  The cake came together quickly and I made the caramel sauce, but I have to admit that I planned on saying that you could just buy a caramel sauce at the store.  Yeah, I was very wrong on that count.  Don’t even think about not making this caramel sauce.  It is the stuff that dreams are made of.  In fact I wrote a poem about it.

Ode to Salted Caramel Sauce

Oh how I love thee, let me count the ways

I love thee in the morning with yogurt, oatmeal and pancakes

I love thee in the noon day with grahams, apples and ice cream shakes

I love thee all throughout the day when I only wield a spoon

I loved thee until thou wast gone; I hope you return soon.

AnneOpinion

So I guess you can tell that I fell kind of hard for the caramel sauce.  I was amazed at how much I loved this sauce.  I’m normally more of a chocolate girl.  I like caramel, but if I’m given the choice between a caramel or a hot fudge sundae, the hot fudge will win every time.  My love of this caramel sauce took me completely by surprise and soon I was dipping all kinds of things in the caramel (see poem), but then I decided to stop wasting calories on the vehicle and just grab a spoon and satisfy the craving that way.  (could someone please tell me why I’m constantly needing to diet?) 😉

What I learned after making this a few times is that you want to whisk the water and sugar until the sugar dissolves and then turn up the heat and leave it alone.  How long you let it brown will determine how dark your caramel sauce is.  The one pictured above was just barely brown.  Other batches I let go about a minute longer and they were much darker.  All of them were good. 🙂  The key thing that I learned, is that you cannot add all of the cream at once.  The sugar will seize up and you’ll have hard sugar chunks stuck to your whisk (tasty, but no bueno).  You have to temper the sugar by adding the cream a quarter cup a time, stirring constantly. Keep that in mind and you should be golden.

The cake (get the recipe here) had a mild flavor and it went well with the caramel sauce.  The flavors worked well together and neither was overpowering.  The dark part of it was cocoa, but it wasn’t super chocolately.  I liked the honey used as the sugar in the cake and it wasn’t as dense as I would have thought.  I thought that using shortening in cake was different but it worked fine.  I think that it would also be good with a hot fudge sauce, but then you wouldn’t have reason to make the salted caramel sauce, and you really need to make the caramel sauce.

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Salted Caramel Sauce
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Salted Caramel Sauce
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Ingredients
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Instructions
  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream, adding only a quarter cup at a time and thoroughly whisking before adding the next. The mixture will bubble and steam. Stir in the butter and salt. Allow to cool. Store in a refrigerator for up to 2 weeks.
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Avocado Salad

avocado-saladThis is one of my family’s favorite dishes.  My sister made it for me once and I think that it took me all of a day to make it for myself after I got home from visiting her.  It’s wonderfully fresh and everything in to is good for you!  How do you beat that?

 

AnneOpinion

The ingredients are very simple, which is what, I think, helps make this salad so good.  There’s nothing getting in the way of all of the great flavors.  I like to use either fresh corn (from corn on the cob cooked this way) or a high quality frozen corn that I let defrost on the counter.

Here’s a tip for cutting the tomato.  Cut the tomato in half and gently squeeze it over a bowl or sink.  This will get rid of most of the seeds and mess that can come with tomatoes.

The lime juice helps to brighten the flavors and keeps the avocado from going brown.  The garlic and the hot sauce are added to taste so mix it up, try it out and add from there to get the flavor you want.

I generally make this to go with a Mexican themed dinner and serve it with tortilla chips.  My family eats a ton of it this way.  Everyone loves it!  I personally love to have a bowl of this salad with some grilled chicken for dinner.  So good!

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Avocado Salad
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Avocado Salad
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Ingredients
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Instructions
  1. Cute the avocado and the tomato into bite sized pieces. Slice the onions and drain the black beans. Mix all of the ingredients together, season with garlic and hot sauce to taste. Let it sit for 1 hour before serving. Serve as a side dish or as a dip for tortilla chips.
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Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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Ice Cream Cake

ice-cream-cakeMy summer birthday boys have a bit of a tradition.  All three of them want to have an Ice Cream Cake.  Their favorite is chocolate cake with mint ice cream.  Sometimes they pick a different kind, like the S’more Cake in the picture.  I love making them because they are so easy to put together, easy to decorate and with the ice cream and cake together it’s a complete dessert.

AnneOpinion

An ice cream cake consists of two round cakes, a container of ice cream frozen in a round cake pan, and a container of Cool Whip.  Stack cake, ice cream, cake; cover with Cool Whip and you’re good to go.

The flavor combinations are endless.  Chocolate cake and strawberry ice cream; chocolate cake and cookies & cream ice cream; yellow cake with rocky road ice cream…use your imagination.

I like to decorate the top of cake by sprinkling it with a coordinating topping.  Junior mints for a chocolate/chocolate chip mint; Crushed Oreos on a chocolate/cookies & cream; graham crumbs, marshmallows and chocolate chips on a chocolate/s’more.

Make sure that your cake plate fits in your freezer and that you have enough space to put the cake in once it’s assembled.  Nothing is worse than having an ice cream cake melting because there was no where to freeze it.

The only down side to this cake is that it is not a last minute thing.  I always start 1-2 days before so that I can have 6-12 hours between each step.  But, as long as you plan in advance, you’ll have a cake that everyone will be super impressed with and took you very little prep time!

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Ice Cream Cake
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Ice Cream Cake
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Ingredients
Servings:
Instructions
  1. Prepare a cake in two round pans. Wrap the cakes in plastic wrap and freeze them for 6-12 hours. Set ice cream out for 1/2-1 hour. Line a round cake pan with plastic wrap. Scoop ice cream into pan, filling the pan and smoothing the top flat. Freeze ice cream layer. O for 6-12 hours. Once all three are frozen, place a cake on a cake plate, place the ice layer on top of it, and the second cake on the top. Cover all of the cake with Cool Whip. Top with desired candy or crushed cookies. Freeze completed cake for at least 6 hours before serving.
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