Sunday, July 24, 2016

Chocolate Chip Cookie Ice Cream Sandwich Cake

I scream, you scream, we all scream for....a giant cookie ice cream sandwich!

My husband had a birthday recently and he is not much of a traditional cake guy.  I really do not discriminate when it comes to dessert and truly enjoy a good birthday cake, but since I love my husband I decided I would make something he would truly appreciate.  I am pretty sure chocolate chip cookies are competing for the favorite dessert position in this house, but I did not want to make just chocolate chip cookies.  I suggested to my husband that I make a giant skillet cookie and although he was interested, he did not seem excited.  Using my better judgement, I did not ask his opinion on whether he thought a Giant Chocolate Chip Cookie Ice Cream Sandwich Cake was a good idea and went ahead and made it with my two assistants.  This cookie cake was incredible!  The cookie is dense and holds up perfectly to the ice cream.  This is such a fun non-traditional birthday cake that I wish I thought of it earlier.  I personally would have preferred cookie dough ice cream in the center, but I went with chocolate since it is the birthday boy's favorite.  I think coffee ice cream would also be perfect, but really any flavor ice cream is going to be delicious sandwiched between these two cookies.

Chocolate Chip Cookie Ice Cream Sandwich Cake
created by Baked Perfection, cookie recipe modified slightly from  Martha Stewart

makes 3 8-inch round cakes

1 1/2 cups unsalted butter, softened
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips

1 half gallon ice cream, any flavor

Preheat oven to 350 degrees Fahrenheit, with rack in center.  Generously butter three 8 inch round cake pans and line bottom with parchment; set aside.   In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes.  Add eggs and vanilla; mix until well combined.  Add flour mixture; beat on low speed until just combined.  Beat in chocolate chips.

Spread dough evenly in three prepared pans.  Bake, rotating pans halfway through, until edges are brown and top is golden, 18-22 minutes.  Transfer to a wire rack; cool completely on baking sheet before removing.

To assemble:

Set ice cream out to soften.  Remove cakes from pans and peel parchment off each cake; set aside. You will have one extra cake to enjoy.  Line one of the pans, bottom and sides, with clean parchment. Place one cookie back in the pan upside down.  In a large bowl, scoop the entire container of ice cream.  Stir the ice cream until it is the consistency of soft serve.  Pour the ice cream into the cake pan on top of the inverted cookie.  Top with remaining cookie and push down slightly to remove any air bubbles.  Cover top with plastic wrap and freeze for at least 4 hours.  When it is time to serve, moisten a clean cloth with hot water and rub along the sides of the pan to release the cake. Run you knife under hot water to cut slices.

Note:  I individually wrapped the leftovers as pre-cut slices in plastic wrap and put them in the freezer in a gallon sized freezer plastic bag.  So much easier than cutting the cake again.

Wednesday, July 20, 2016

S'mores Ice Box Cake

Beat the heat!

I can honestly tell you that I am not a fan of the summer months.  I enjoy that work is a little quieter and the days are long, but I will always prefer Fall, Winter, and Spring.  Despite spending much of my childhood in the South, I am not made for heat and humidity.  This Ice Box cake definitely makes summer more bearable!  I came up with the idea for this cake after talking to a co-worker about ice cream cakes.   This cake came out even better than I expected.  We shared it with our neighbors and after second servings there were no leftovers.  This is the perfect way to enjoy a S'more on a hot day without a campfire.

S'mores Ice Box Cake
recipe by Baked Perfection

makes 1 9x5 loaf cake

2-3 sleeves graham cracker
1 10oz bag mini marshmallows, divided
2 pints Chocolate Ice Cream
2 pints Vanilla Ice Cream
5 Hershey Chocolate bars, chopped and divided

Set out your ice cream to soften.  Line a loaf pan with plastic wrap so that all sides are completely lined and there is a minimum 3-inch overhang on the longer sides of the pan and set aside. Line a 11x17 sheet pan with parchment paper.

Measure out 1 cup of mini marshmallows and set aside.  Place the remaining marshmallows on the lined sheet pan and place in broiler.  Watch your marshmallows carefully and remove when toasted to a golden brown (or darker if preferred).  Each oven will vary so it is important you watch your marshmallows.  Set aside.

Empty vanilla and chocolate ice creams into two large bowls.  Add half of toasted marshmallows into each bowl.  Add 2 chopped chocolate bars into each bowl.  Stir well until each ice cream is well combined and resembles soft serve ice cream.  It is perfectly fine if it is partially melted.

Arrange graham crackers so that they completely line the bottom of your pan.  Top with half of the chocolate ice cream mixture.  Cover with another layer of graham crackers. Add half of the vanilla ice cream mixture.  Top with another layer of graham crackers.  Repeat chocolate layer, than graham crackers, and finish with vanilla layer.  Top cake with reserved marshmallows, chopped chocolate and left over graham crackers broken into pieces.  Fold plastic wrap over the top of cake and freeze at least 8 hours.

Friday, July 8, 2016

Blackberry Cobbler

It is berry season after all.

This cobbler is so delicious that I have made it twice in the past month.  I first made this for Father's Day and then again for the 4th of July as it is just that delicious!  My husband is not much of a cake person so for Father's Day I wanted to make him something different.  I know he loves pie and cobbler and seeing that I had not made many cobblers in my lifetime, this was the perfect occasion.   This recipe did not disappoint one bit.  The second time I made the recipe, I included a mix of blueberries, strawberries, and blackberries which was just as delicious.  If your market has fresh berries or you have the opportunity to pick fresh berries yourself, I highly suggest you make this recipe.

Blackberry Cobbler
recipe slightly adapted from Ree Drummond

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, melted
1 1/4 cup sugar1 cup milk
2 cups fresh blackberries

Preheat oven to 350 degrees Fahrenheit.

Mix together the flour, baking powder, and salt in  large bowl and set aside. Add sugar to flour mixture, then whisk in milk. Mix well. Add in melted butter and whisk until well combined. Butter a baking dish.

Rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.  Best served with Vanilla Ice Cream.