Grown Up Ice Cream Cake

 I've made ice cream cakes before, from ice cream sandwiches.  They're super simple, and everyone loves them.

However, when I saw this recipe, I knew I needed to try it.

Ingredients: (Bottom Layer)
Your favorite brownie mix and its ingredients
Andes Candies (or their baking chips)

Directions:(bottom layer)
Mix as the box directs, adding about 1/2 bag of Andes to the mix. (or chop about 15 Andes candies)
Bake at the appropriate temperature, but use a 9x13 pan so you get a thin layer of brownie.
This will take about half of the time that an 8x8 or 9x9 would take, so make sure you watch your brownies.
*A little underdone is best, so you get a fudgy layer in your cake.*
Let completely cool in the freezer.

 Ingredients: (Ice Cream Layer)
1.5 quart of mint chocolate chip ice cream
Directions:(ice cream layer) 
Completely soften ice cream until it can be stirred with a spoon without resistance.
Spread ice cream evenly over brownie layer.
Put back into the freezer to re-harden.

 Ingredients: (Ganache Layer)
1 C dark/semi-sweet chocolate chips
1/2 C heavy cream
1/4-1/2 tsp mint/peppermint extract
15-20 Oreos, crushed

Directions: (Ganache Layer)
Combine chips and cream in microwave safe container.
Heat until soft

Whisk smooth, adding in the mint extract to taste.
Let cool to room temperature.
Spread over ice cream layer.  Add crushed Oreos across the entire layer.
Place back in freezer.

Ingredients: (Whipped Layer)
8 oz whipped topping, thawed
Green food coloring/gel (optional)
Remaining Andes candies bites (or 15-20 Andes shaved or chopped into pieces)

Directions: (Whipped Layer)
Add a hint of food coloring to the whipped topping. Spread over ganache/Oreo layer.
Sprinkle remaining Andes candies pieces across the top.
Place back in the freezer until ready to serve.

Before serving, it's best to take it out of the freezer to soften for about 5-10 minutes to help with cutting.  As you can see by the above picture, I didn't completely freeze each layer before adding the next one, so it's not as clean and crisp as it could be.

Know what?

Didn't matter.  Still amazing, and my ten guests easily plowed through most of it without issue.

Awesome summer treat, or specialty cake for special occasions.

Another "cheater" dessert - HELLO, SUMMER!!

I really like doing as little work as possible in the kitchen.  We all know this by now, right?  Good, then I feel less guilty when talking about the dessert I served for a 9 adult (+1 child) party last week.  Thomas did the grilling, and some of the heftier cooking, but when I came up with dessert ideas, he shot them down repeatedly.  No cupcakes, cakes, pies, cookies, etc.

He wanted something "light."

*sigh*

 So, when he suggested fruit kebabs, I thought we could do one better - Strawberry Shortcake Kebabs!

Ingredients (for 9 bob kebabs):
27 Fresh Strawberries
2 Enteman's Butter Loaf (or any pound/angel food cake)
1 stick of butter
9 skewers
Assorted garnishes (we used fresh cream, mint, red gel, shaved dark chocolate and Tequila Rose)

 First, trim down your cake into easily cubed shapes.  We made four long rectangles from the two cakes.  Next, lightly brush melted butter over all sides of your cake.

Then, grill (in or outdoors) briefly to create your hatch marks on every side. On medium-high heat, it goes very quickly, so don't walk away!!

Then, clean your strawberries and remove the stems (should you so choose).  Cube your cakes.  Then, alternate strawberries and cakes on your kebab skewers

The most time consuming part of this entire process was plating it up to the boss' standard.  I actually let him do it for fear of messing it up.  He had originally wanted to serve our bottle of chocolate wine with it, but we also had Tequila Rose, and I thought that would be more fun.

Everyone enjoyed, and it looks like you worked hard, when really you're just assembling some one else's hard work!

Homemade Reese's Cups

 I absolutely adore chocolate and peanut butter.

I know, I know, you've heard that before.

However, when I had the chance to make a knock-off of a Reese's peanut butter egg, I jumped on it!

Especially since I already had all the ingredients on hand.

 You basically mix up the peanut butter, powdered sugar, and butter (then a little milk) until it becomes mold-able.

The original recipe said it'd be like Play Doh.  It seemed more crumbly than that, but the peanut butter did make it squish together easily.  I'm sure you could add more milk to make it easier, but I wanted a nice, thick consistency.

 Once you make your egg shapes - see my eggs?  Nope?

Me, neither.  I decided to do more of a cup instead of messing around with make them ovum shaped.  Sorry.

Once you've made your chosen shape, stick them in the freezer.

This only makes them super firm, and helps the chocolate harden more quickly, in my estimation.  It's not like they weren't holding their shape before hand.

Then you melt your chocolate - I did one bag of milk chocolate and one 60% cacao chips - with a little bit o' shortening.    Place your finished product on some waxed paper and wait about 10 minutes for the chocolate to harden.  Then dig in and enjoy!

Dark Chocolate Cupcakes with Peanut Butter Frosting

Holy get-me-a-glass-of-milk, Batman!  This is my 99th post, and I thought I'd make something to celebrate.  There is nothing in this world that I like more than peanut butter with chocolate, and since the Brown Eyed Baker has left me drooling over this recipe for a while, I thought this was the perfect time to try it out.

I followed the recipe exactly since the BEB never leads me astray.  At least on her baking recipes.  I've never tried any of her other dinner menus, but I'm sure they are fabulous as well.  Go visit her, she's definitely worth the time.  She's where I snagged my Irish Car Bomb Cupcakes from and I've been hooked ever since!


I was feeling nice today (surprise?) and let me assistant frost the cupcakes.  She never gets to try and practice for our events so I figured, why not?  I'm a benevolent boss, I'm sure.

She played around with tips and without, and we put some mini Reese's PB hearts on them anyway, so the frosting is only there for the peanut-buttery goodness.

And it is so velvety smooth, you'll definitely want to pile it on!

Seriously, you guys.

Seriously... how cute are they?!

Just make sure you have some milk handy.  Between the dark chocolate and the peanut butter, you'll be running back to the fridge for a refill!

I heart you all!  Come back for 100 more recipes and joy!!