Saturday, January 30, 2016

ICE CREAM CAKE!!!!!!!

Here is the ice cream cake recipe. Note: The best pans to make it with are these really cool ones, I borrowed them from Julie Roundy and just ordered some that will be here soon, if you want to borrow them to make your cake for the 4th of July, I think she would be great with that. You need to start on the cake at least the day before so it can have time to freeze overnight and then add the ice cream, etc. I have the cool pans and she doesn't come home until Saturday, I can text her to make sure it is okay, but the cake seems to turn out awesome with the pans she has.
3 Cups brown sugar 1 cup butter 4 eggs 2 tsp. vanilla 2 2/3 c. flour 3/4 c. cocoa 1 Tbsp. baking soda 1/2 tsp. salt 1 1/3 c. sour cream 1 1/3 c. boiling water
Mixing bowl add brown sugar and butter, cream them together, then add eggs and beat on high until light and fluffy, then add the vanilla.
Add flour, cocoa, baking soda, salt, then add the sour cream and the boiling water, mix on low. It will all blend together and look like a cake mix.
Pour into 3 greased 9 inch pans, bake 350 for 30 minutes. Note: Grease your pans really well or use the baking Pam so the cakes won't stick.
Let the cakes cool for 10 minutes before removing, I put mine individually on wax paper and then let them freeze.
After the cakes are frozen, add the ice cream to the layer, you use 1/2 gallon between the cakes, or when I first made it, I just made two layers and one 1/2 gallon and ate the third cake, lol.
You want to let the ice cream sit and defrost just a little bit before adding it to the cake, it will go between the cakes better if you do this.
After the cakes are frozen and you have added the ice cream, add the frosting.
Frosting recipe"
3 tbsp. butter 3 tbsp. milk 2/3 cup sugar
boil this
Stir in 1 cup chocolate chips, then add to the top of the cake right away so it won't harder or settle, it won't frost the whole cake, just the top. Let it freeze and harder again for about 15 minutes or so and you will have yourself a great ice cream cake!
Good luck! Sorry, it is actually really easy to make, but these directions seem really long!

Friday, February 6, 2015

Katy Coconut Cookies


1 egg white, beaten
1 can sweetened condensed milk
1 pkg. Guittard milk chocolate chips (they are big and the best, I think you can get them at Target)
1 pkg. Bakers coconut (has to be this brand, Amanda says you can get this at Target too)
pinch salt
Mix altogether 

These cookies need to be baked at 350, I think for 8-10 minutes.  Watch them closely until the coconut starts to turn light brown
You need to bake them on a silpat sheet or parchment paper, not directly on the cookie sheet.

Tuesday, September 23, 2014

Apple Crisp Yummy and Healthy

Cinnamon Apple Crisp
SERVES: 8 INDIVIDUAL SERVINGS
 
INGREDIENTS
Apple Filling
  • 2 large apples, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple)
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 2 tablespoons honey
Crumble Topping
  • ¾ cup rolled oats
  • ½ cup whole-wheat flour
  • ½ cup walnuts, chopped (could also substitute pine nuts)
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • ¼ teaspoon salts 
  • (Alternatively this dish can be baked together in one round pie plate.)
INSTRUCTIONS
  1. Preheat the oven to 375 degrees F.
  2. Slice the apples into thin 1" pieces. I do this by using an apple slicer and then cutting each slice two more times (both longways and crossways).Sliced Apples for Cinnamon Apple Crisp from 100 Days of #RealFood
  3. Toss the apples in a medium sized bowl with the cinnamon, butter, and honey. To make the honey slide right out of the tablespoon (as opposed to sticking) measure out the melted butter first.
  4. Evenly divide the apple mixture into 8 half-pint jars (or together in one pie plate if using). Place the jars on a large baking sheet.
  5. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. Evenly divide the mixture over top the seasoned apples in the jars.
  6. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the topping turns a light golden brown. Serve with homemade vanilla ice cream (if desired) and enjoy!

Here is the reference for this recipe:

http://www.100daysofrealfood.com/2013/11/19/cinnamon-apple-crisp-recipedinner-club/

Monday, September 22, 2014

Monkey Bread Easy and Delicious

Rhodes rolls. Put about 24 (or 16-18) in a sprayed bundt pan. Sprinkle 1 package butterscotch pudding mix and 1 C. brown sugar on top of rolls. Then drizzle 1 stick melted butter on top. (Nuts are optional- pecans or walnuts) Cover with plastic wrap and let rise. In the morning bake at 350* for 40 minutes. Wala!

Tuesday, September 2, 2014

Pumpkin Bread

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*****we added chocolate chips to one of ours***

Sunday, August 31, 2014

Pumpkin Muffins

 "1 2/3 C flour 1 C sugar 1 T pumpkin pie spice 1 t baking soda 1/4 t baking powder 1/4 t salt 2 eggs 1 C pumpkin 1/2 C melted butter 1 C chocolate chips Heat oven to 350*. Grease muffin tins. Mix flour, sugar, spices, soda, powder, and salt. Break eggs into another bowl and add pumpkin and butter. Whisk until blended. Stir in chic chips. Pour over dry ingredients and fold until moistened. Scoop batter evenly intomuffin cups. Bake 20-25 min."

Wednesday, April 24, 2013


Sugar Cookie Bars
Yield: about 60 bars (depending on how big you cut them)
Time: about 40 minutes + time to cool and frost

Recipe from MyDearMother 
PRINT RECIPE
Cookies: 
1 1/2 C sugar
1 C butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour


Frosting:
1/2 C butter softened
4 oz cream cheese, softened
3 1/2 C powdered sugar
3-5 T milk
1 t vanilla
food coloring

1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes.
2. Add the vanilla and almond extract and beat for 1 minute more.
3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll (cookie sheet) pan.
6. Bake at 350 degrees for 20 minutes.
7. Let the pan cool completely.
8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes.
9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.
10. Frost your pan of cookies. Cut the cookies into bars and serve!