Hot Fudge Ice Cream Cake #SundaySupper

Hot Fudge Ice Cream Cake

I love hearing Mom’s stories.  Even though we spend much of our days talking, lately she has shared some stories I hadn’t heard before.

It’s so interesting to hear her perspective on life and what has happened to her.  Even though I might have sometimes thought her life was a bit mundane, I have been proven wrong over and over again.

Hot Fudge Ice Cream Cake

Big Boy is one of the popular chain restaurants in our area.  I loved it there as a kid.  We’d go on the weekend and enjoy the salad bar and broccoli soup.  I mentioned, after seeing a commercial, that I’d never had their fresh strawberry pie.  I asked Mom if she had.

She said yes, but what she really liked was their hot fudge cake.  Since I had never heard of this dessert, I asked for more information.  She went on to explain that it was dark chocolate cake with ice cream in the middle, hot fudge, whipped cream, and a cherry on top.

Hot Fudge Ice Cream Cake

As many times as I had been to Big Boy, how had I not only not had but not even heard of these fabulous desserts???

Mom and her friend would go out to lunch and split a sandwich or have soup and salad and then split dessert.  That was their routine and apparently it involved a lot of hot fudge cake.

I was instantly inspired to recreate that cake to celebrate Mother’s Day and all of Mom’s stories, and well everything about Mom because she’s the best.  And also I really wanted to try this cake and homemade has to be better than the one in the restaurant.

Hot Fudge Ice Cream Cake

Enter Hot Fudge Ice Cream Cake.  I made this with carob (though no one will ever know), but you should feel free to make it with chocolate – you know the drill.

Whatever you do, just make this!  The cake itself is crazy moist and rich and fluffy.  Mom couldn’t stop raving about it.  I mean, it has to be trimmed to make the ice cream cake, right???  Then premium vanilla bean ice cream goes in the middle – nothing but the best for Mom.

Since the cake is so insanely soft and fluffy and moist, it absorbed some of the ice cream, but who cares?  After cutting into pieces, it is served with hot fudge sauce and a cherry on top.  I skipped the whipped cream – it doesn’t need it – but it you want some, go for it!

Hot Fudge Ice Cream Cake

The cold cake and ice cream against the hot fudge, the rich cake and fudge paired up with the sweet ice cream, the burst of color and flavor from the cherry.  I totally get why Mom loved this cake.  And I’m so glad this time we got to split a piece.  Happy Mother’s Day!

Happy Mother's Day!

Hot Fudge Ice Cream Cake #SundaySupper

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 16 servings

Ingredients

Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup carob or cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs, beaten
1 cup milk (I used almond-coconut, use what you love)
½ cup olive oil
1 cup strong black coffee, hot
1 tablespoon pure vanilla extract
Assembly
1 pint vanilla bean ice cream, softened
Hot fudge sauce, homemade or store bought
Maraschino cherries

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and line it with parchment leaving overhang for easy removal later.
  2. In a large bowl, stir together flour, sugar, carob or cocoa powder, baking soda, baking powder, and salt. Stir in eggs, milk, oil, coffee, and vanilla until a glossy batter forms. Pour it into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
  3. Once the cake is cool, line an 8 inch square pan with plastic wrap. Remove the cake from the pan and cut it in half across the long sides of the cake. Place half in the bottom of the pan. You will need to trim excess cake (snack time!). Spread the ice cream over the top, followed by the other half of cake. Cover with plastic and press down slightly. Place in the freezer for at least two hours and up to overnight.
  4. When ready to serve, cut the cake into pieces using a large serrated knife. Top with hot fudge, a cherry, and serve. Cake may be stored in the freezer without the hot fudge for up to 1 month.

Notes

Additional chilling time is necessary.

Cake recipe adapted from Blahnik Baker

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Amy from My World Simplified for hosting!

Sunday Supper Mother’s Day Food Ideas

CHOCOLATE TREATS

ENTREES

SIDES AND SALADS

SWEETS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Healthy Breakfast Popsicles

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouEmergenC #CollectiveBias

Healthy Breakfast Popsicles

I have one main fear in life and that is getting sick.  Staying healthy is super important to me and so I have a healthy routine that helps me feel in control of my life.  Of course there are no guarantees (how I wish there were) but getting sleep, eating healthy, and washing my hands give me comfort and make me feel like I am doing something.

Another part of that routine is Emergen-C.  See, Emergen-C is so great because the Super Orange (my favorite!) has this serious orange flavor and fizzy vibe.  It reminds me of the orange sodas of my youth but oh so much butter for me.  But if you don’t like orange, there are over 20 flavors and one is sure to suit your tastes.

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

While I use Emergen-C year round, in the winter it is a super important part of my routine to maintain my healthy lifestyle with its 1,000 mg of Vitamin C plus other antioxidants Zinc and Manganese to support your immune system.*

It is such a relief to know I have Emergen-C on hand when things that are out of my control happen.  I feel refreshed after drinking Emergen-C and love that the seven 7 B Vitamins in it enhance energy naturally* without caffeine.  Sometimes caffeine makes me super wound up and then I don’t sleep.  No sleep is definitely not good for my health.

Healthy Breakfast Popsicles

While I enjoy Emergen-C mixed with water as stated on the box, I also like to get creative with it.  So I made some Healthy Breakfast Popsicles.  That’s right, popsicles you can feel good about eating for breakfast.

These popsicles are full of nutritious ingredients: fresh strawberries, fresh blueberries, fresh ginger, and chia seeds, plus Emergen-C.  They are easy to make and gluten free!  I find popsicles so refreshing even in the cold winter months and love that I can feel good about eating these.

Shopping at Walgreen's

Be sure to pick up some Emergen-C on your next trip to Walgreen’s and make these popsicles!

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Yield: Varies, about 10 of the paper cup popsicles

Ingredients

3 cups fresh strawberries, hulled and quartered
1 cup milk (I used almond – use what you love)
2 tablespoons fresh ginger, finely grated
¼ cup chia seeds
2 cups fresh blueberries
4 packets Emergen-C Super Orange
16 ounces water
Popsicle molds or 5-ounce paper cups and plastic spoons

Instructions

  1. Prepare popsicle molds or place 10 of the paper cups on a baking sheet.
  2. Place strawberries and milk in a blender. Blend until smooth, up to a minute, depending on your blender. Stir in the ginger and chia seeds. Divide the mixture evenly among the popsicle molds or paper cups.
  3. In a large bowl, stir together Emergen-C and water. Allow to sit and fizz for a couple minutes to be sure it is well combined. Stir in blueberries. Divide the Emergen-C mixture among the already half-filled molds or cups. Fill almost to the top. If there is extra mixture, freeze it by itself.
  4. Place spoons in the cups if using and place the tray or molds in the freezer for at least 12 hours to ensure the popsicles are fully frozen. Serve immediately or store in an airtight container in the freezer for up to 3 months.

Notes

Additional freezing time is necessary

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http://piesandplots.net/healthy-breakfast-popsicles/

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Homemade Cherry Popsicles #SundaySupper

Homemade Cherry Popsicles - vegan and gluten free

It occurred to me just a few days ago that I don’t ever really remember visiting an ice cream truck in my youth.

There were end of the year parties at school where one always appeared, though I can’t say for sure that I got a treat.  A couple of times a truck drove through our neighborhood, but I think I either just wanted to stay inside or missed the truck by the time my baby sitter or Mom and I grabbed some cash and made it out the door.

Homemade Cherry Popsicles - vegan and gluten free

I have a feeling I’m not really missing out on a whole lot despite how good the treats look whenever ice cream truck desserts are the topic on TV or the internet.  A lot of things like that sound much better than they actually are.

And so instead of being all mopey about how I have never experienced an ice cream truck, I made my own ice cream truck worthy treat.  In fact, these Homemade Cherry Popsicles are way better than any store bought or truck bought treat out there.

I’m not going to say they are easy to make, as they do involve pitting nine cups of cherries.  A feat I completed in about twenty minutes.  I’m a machine when it comes to pitting cherries by hand, no pitter required.

Homemade Cherry Popsicles - vegan and gluten free

Nor are these typical popsicles.  They are so full of cherries and I didn’t puree them for a long time that they have texture.  They are hearty instead of the flavored water that is most popsicles.  These are satisfying and rather healthy, perfect for lounging by the pool or an after dinner treat.

Vegan and gluten free, the cherry flavor is the star here as it should be.  I was so surprised and impressed that the lemon juice really balanced the flavor and added some needed tartness.  Don’t skimp on that fresh lemon juice.

As I continue enjoying summer life, I’m definitely going to be making more of these popsicles and you have to check them out too!

Homemade Cherry Popsicles - vegan and gluten free

Homemade Cherry Popsicles #SundaySupper

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: Varies depending on mold size

Ingredients

4 cups sweet cherries, stemmed and pitted

5 cups sour cherries, stemmed and pitted

½ cup granulated sugar

1 cup milk (I used almond coconut blend, use what you love)

3 tablespoons fresh lemon juice

Instructions

In a large sauce pan over medium high heat, combine sweet and sour cherries and sugar. Cover with a lid and cook about 20 minutes, stirring occasionally, until cherries are soft and have released their juice.

Remove the lid and continue cooking for an additional 20 minutes, stirring occasionally, until the juice has reduced.

Pour mixture into a large bowl, cover with plastic, and refrigerate until chilled, at least two hours and up to overnight.

Once mixture is chilled, place it in a blender with the milk and lemon juice and puree until smooth. Depending on the size and power of your blender you may need to do this in multiple batches.

Pour blended mixture into popsicle molds. I used Dixie cups and plastic spoons, but actual popsicle molds will work great. Freeze overnight so they are firm. Popsicles may be stored in an airtight container in the freezer for up to 3 months.

Notes

Recipe adapted from Tasting Table

Additional chilling time is necessary

http://piesandplots.net/homemade-cherry-popsicles-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers

Desserts

Main Dish

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Toasted Coconut Sour Cherry Sundae #SundaySupper

Toasted Coconut Sour Cherry Sundae

The other day Mom and I were talking about how we never used to order sundaes.  There were more than enough stops at ice cream shops in my youth.  There was one near the doctor’s office that cured sore throats and finger pricks.  One near school that celebrated Fridays and A’s and offered comfort when I had a bad day.  Later in high school we discovered a local custard stand.

We sometimes went with friends from school or my Granny.  We ate in the shops, outside, in the car, and sometimes at home.  Ice cream made its way into our lives on sunny and rainy days, hot and cold days alike.

Toasted Coconut Sour Cherry Sundae

But almost every single time, we just got ice cream.  I always liked mine in a dish, while Mom preferred a cone.  But it was just a scoop, sometimes two, of ice cream.  No melty caramel or crunchy nuts or fluffy whipped cream.

Don’t get me wrong, there’s nothing bad about plain ice cream, but when I came up with the idea for this sundae, Mom lamented that we should have been more adventurous with our ice cream.  We should have tried sundaes and those crazy concoctions they serve upside down.  We should have branched out more and expanded our horizons.

Toasted Coconut Sour Cherry Sundae

But we didn’t.  So we do it now.  I can’t be sure, but I think this Toasted Coconut Sour Cherry Sundae is better than any sundae we could have gotten in an ice cream shop.

While you could make your own ice cream, a high quality, store bought variety saves time and is just as tasty.  Then I topped it with homemade sour cherry sauce which basically tastes like cherry pie filling.  Crunchy toasted coconut finishes the sundae.  The house smelled so good while the coconut was toasting and the sauce simmering.

Toasted Coconut Sour Cherry Sundae

You end up with a wonderful combination of flavors and textures that can be switched up with the ice cream of your choice.  The creamy ice cream, juicy cherries, and crunchy coconut work so well together and really prevent the dessert from feeling overly sweet or heavy.  Plus, it’s gluten free and so perfect for summer.

Branch out, try this sundae.  I promise you’ll love it!

Toasted Coconut Sour Cherry Sundae

Toasted Coconut Sour Cherry Sundae #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sundaes

Ingredients

1 pint ice cream, I used caramel and butter pecan

½ cup flaked unsweetened coconut

3 cups sour cherries, washed and pitted

½ cup granulated sugar

1 tablespoon cornstarch

Instructions

Preheat oven to 400 degrees. Once oven is hot, place coconut on a piece of parchment and place that on top of a piece of foil. Roast for about 5 minutes, checking very frequently because it will burn quickly!

Make the sauce. In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.

Scoop the ice cream into bowls. Top with the cherry sauce and toasted coconut. Leftover sauce may be stored in an airtight container in the refrigerator for up to 1 week.

http://piesandplots.net/toasted-coconut-sour-cherry-sundae-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Single Girl Movie Day

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Find Your #Aah #CollectiveBias

Single Girl Movie Day

I love summer.  I love being outside in the sunshine with the flowers and singing birds, taking walks and enjoying the sunshine.  I also love going to events, getting all dressed up and enjoying the warm weather while it’s here.  There’s dinner out, maybe even sitting outside.  And shopping.  Even running errands, because everything is kind of fun when it’s gorgeous out.

But, guys, sometimes I need a break.  A day to myself.  Time to sit and do nothing and recover from being busy all the time.  Then I have a single girl movie day.  These days are kind of my fave.  In winter they happen more frequently, but even in summer, I need to decompress sometimes.  This is the perfect solution for a rainy day, but movies are great on sunny days too.  I won’t tell if you stay inside on a nice day if you don’t tell on me!

Single Girl Movie Day

It’s easy to have a single girl movie day right at home.  It starts with ambiance.  I love my new giant TV and when the blinds are shut and the lights are out, I swear it’s better than the movie theater.  To keep that vibe going, I turn my phone off and put it in the other room.  No temptations.  And I don’t even miss it.

Then there’s the attire.  Since we’re at home, real clothes aren’t allowed.  This is all about pajamas.  Preferably pretty, girly, floral print ones.

Ice Cream

Of course, you can’t watch a movie without great snacks.  I got a big plate of spicy popcorn, because popcorn is healthy, right???  And then a bowl of Häagen-Dazs® Butter Pecan that I picked up at Walmart.  Right now they are doing in-store demos of Häagen-Dazs, so be sure to check that out.  Samples, yay!

Shopping at Walmart

I have Coffee on reserve for my next movie day.  Creamy, sweet ice cream with crunchy, salty, spicy popcorn on the side.  I don’t know any theaters with ice cream and spicy popcorn, do you?

Now to the star of my day: the movie.  Right now when you buy any two Häagen-Dazs products at Walmart, you get a free movie rental from Redbox®.  You just have to follow these three easy steps:

BUY – Buy any (2) Häagen-Dazs® products at Walmart

TEXT – Text “Redbox” to 35350 for receipt submission instructions

ENJOY – Get your code and enjoy your free movie night

This was my first time using Redbox and it was so easy!  I just loved it and can’t wait to get my next movie.  Plus, the disc I rented had tons of previews just like the theater!

DIY Mani Pedi

While I watched the movie, I took some time to do a DIY mani pedi.  I always paint my own nails and toes because I find it relaxing.  I chose two complementary colors: blue and purple.  I always start and finish with a nice base and top coat with two coats of color in between.  I have my trusty lotion to give me that salon vibe too.

Pajamas

After my day, I couldn’t wait for another, which I will take soon, but really, I was revitalized.  I watched a great Redbox movie, ate some awesome Häagen-Dazs ice cream, painted my nails, and disconnected from the world.  It reset my system and put me back on course for making the most of summer.

Grab your Häagen-Dazs and Redbox and have a movie day of your very own!

Single Girl Movie Day

Homemade Drumsticks #SundaySupper

Homemade Drumsticks - Fun and easy to make, gluten free, and way better than store bought!

When I was a kid, my Granny and sometimes my Papa would come to visit quite often.  They were my mom’s parents and are unfortunately gone.  I try to hold onto the memories I made with them, but they slip from my mind far faster than I would like.

Luckily, I do have some memories and I love when Mom tells me about our times together.

Of course, they loved food as much as I do, if not more.  They were both awesome cooks, though when they came to visit they never cooked.  Mom made dinner – tacos, burgers, meatloaf – and breakfast – bacon, eggs, sausage, but dessert was almost always store bought.

Homemade Drumsticks

There was the time Papa and I fought over the last piece of key lime pie, though I don’t remember who got it.  Plenty of those slice and bake cookies filled the oven.  And there was ice cream.  Lots and lots of ice cream.

Perhaps because they often came to visit in the summer, or maybe just because we all love ice cream, it was frequently the dessert of choice.  We went to Baskin Robbins to get a scoop of our favorites when we wanted to out, but when we were chilling at home, the freezer was always full of Drumsticks.

We all loved them, and what’s not to love?  Crunchy cone, creamy ice cream, the snap of the chocolate, and salt from the nuts.  They are the perfect blend of flavors and textures.  I remember loving the ones with caramel stuffed in the middle of the ice cream.

Homemade Drumsticks

I haven’t had a Drumstick in years since I’m now allergic to chocolate, but really, I hadn’t had one long before that.  I figured it was time to make a batch of my own, and dare I say they are better than the store bought ones.

I love the crispy cone that I coated in homemade magic shell.  Then I stuffed caramel swirled ice cream into the cone and mounded a bit on top before adding more magic shell and those classic peanuts.  I even picked up gluten free cones, so these are gluten free, fun to make, and so perfect for summer.  I really can’t get over how fun and easy these are to make and how incredibly, addictively, awesomely delicious they are.

I can’t wait to enjoy another as I fondly remember the summers of my youth and my grandparents.

Homemade Drumsticks

Homemade Drumsticks #SundaySupper

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Yield: 4 Drumsticks

Ingredients

4 sugar cones, gluten free if necessary

1 cup carob or dark chocolate chips

2 tablespoons coconut oil

2 cups caramel swirled ice cream

½ cup lightly salted peanuts, coarsely chopped

Instructions

First make the magic shell. In a medium, microwave safe bowl, combine the carob or chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between, until fully melted. Allow to cool slightly.

Once slightly cool, spoon the magic shell into the cones, coating the inside completely and placing extra in the bottom. Allow to harden for about 5 minutes.

Fill cones with ice cream and mound a scoop on top. Place in the freezer on a parchment lined tray or just paper plates and freeze for about 10 minutes.

Once firm, spoon magic shell over the ice cream and dip immediately into peanuts because the magic shell hardens quickly.

Return to freezer for at least one hour before serving. Drumsticks may be stored in an airtight container in the freezer for up to 1 month.

Notes

Additional chilling time is necessary

Recipe is easily multiplied

http://piesandplots.net/homemade-drumsticks-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Red, White, and Blueberry Crumb Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Red, White, and Blueberry Crumb Pie

You guys, summer is one week away.  It’s almost official.  And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers.  While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.

I mean did summer even happen if it doesn’t involve pie and ice cream???

EDY'S SLOW CHURNED

Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible.  And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.

EDY'S SLOW CHURNED

EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients.  Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me.  Plus they have no artificial colors or flavors.  I love that because artificial flavors, especially vanilla, taste super funky.

Shopping at Walmart

I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store.  Be sure to stop in!

So go ahead, enjoy that ice cream!

Red, White, and Blueberry Pie

And this pie too.  Because this pie, it’s summery and delicious and oh yeah, gluten free.  This is my first gluten free pie, and it turned out ah-mazing.  Let’s start with that crust that is as flaky and buttery as ever.  Even if you don’t like crust, I promise you will love it.

Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit.  I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.

Red, White, and Blueberry Pie

I have to admit, the topping might be my favorite part.  It’s crispy and crunchy and buttery and sweet.  Coconut is the star here with big pieces of flaked coconut and some coconut oil.

Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!

Red, White, and Blueberry Pie

Red, White, and Blueberry Crumb Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ingredients

Crust

2 ½ cups gluten free baking flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup organic vegetable shortening

1 ½ sticks unsalted butter, cold and cubed

2-5 tablespoons ice water

Filling

4 cups blueberries, picked over

3 cups strawberries, stemmed, hulled, and cut into bite sized pieces

½ cup granulated sugar

2 tablespoons fresh lemon juice

1 tablespoon pure vanilla extract

¼ cup cornstarch

Crumb topping

½ cup gluten free baking flour

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ cup flaked unsweetened coconut

¼ cup old fashioned rolled oats

4 tablespoons unsalted butter, melted

2 tablespoons coconut oil, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.

Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.

After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.

Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

http://piesandplots.net/red-white-and-blueberry-crumb-pie/

Animal Cookie Ice Cream Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BiteSizedBitsofJoy #CollectiveBias

Animal Cookie Ice Cream Cake

Lately, I’ve been thinking a lot about the good old days … which for me is about ten or twelve years ago.  Still, that seems like a long time ago in a world that was incredibly different from the one we inhabit currently.

Cell phones made phone calls.  Social media wasn’t really a thing.  MTV played music videos.  Like I said – a different world.

 

Frosted Animal Cookies

 

Frosted Animal Cookies

It’s not to say that world was better than the one we experience today, but it was different and sometimes different is good.  While I can’t time travel to the past, I can recreate some of those fond memories.

I have been putting away my cell phone, limiting my time on it to between thirty and forty minutes a day.  It is like lifting a weight off my shoulders.  I am enjoying old school movies and TV shows.  I just watched Ferris Bueller’s Day Off for the first time and I feel like it’s about time to break out my West Wing DVDs for another viewing.

Animal Cookie Ice Cream Cake

I’ve also been picking up nostalgic treats, especially those from Keebler.  My mom loved Keebler cookies and often ate them when she was pregnant with me, so perhaps that is why I have such a soft spot for them.  Every time I pick up some Keebler cookies, I get to take a trip down memory lane and the cookie aisle at my local Kroger.

Shopping at Kroger

I like so many different Keebler cookies and am keeping my eyes peeled for the Birthday Cake Fudge Stripes, but today we’re celebrating Frosted Animal Cookies.  They are so fun with the bright colors and you all know I’m so up for anything with frosting and sprinkles.

But I wanted to do something more creative than just eat them right out of the bag … though I did a bit of that too.  So I made an Animal Cookie Ice Cream Cake.  Ice cream cake is another one of those nostalgic treats that I haven’t had in forever, but I recently have been craving one, so this was the perfect time to get to work.

Animal Cookie Ice Cream Cake

I made the perfect yellow cake with some of the Animal Cookies mixed right in.  I layered the cakes with vanilla bean ice cream and a ton of chopped Animal Cookies.  I frosted the cake with ice cream and topped it with a bit of marshmallow fluff before finishing with more Animal Cookies and sprinkles!

The end result is everything my old school heart was craving.  The soft cake, the smooth ice cream, the crunchy cookies, and of course the sprinkles.  Not only is this a great way to revisit the past, but it’s an awesome treat for summer since it’s super refreshing.

Animal Cookie Ice Cream Cake

You have to check out this sweepstakes too!

Keebler Cookies at Kroger: Summer 2016

Pick up some Keebler cookies, make this cake, and relive all those awesome memories that it turns out don’t have to be left behind.

For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub http://cbi.as/3jch4 –coming soon!

Animal Cookie Ice Cream Cake

Animal Cookie Ice Cream Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8-10 servings

Ingredients

Cake

3 cups all-purpose flour, plus more for pans

1 tablespoon baking powder

½ teaspoon kosher salt

2 cups granulated sugar

1 ½ sticks unsalted butter, plus more for pans, room temperature

4 large eggs

1 tablespoon pure vanilla extract

1 cup milk (I used almond, use what you love)

½ cup Frosted Animal Cookies, chopped

For assembly

2 pints high quality vanilla bean ice cream, softened

1 cup Frosted Animal Cookies, chopped

1 cup marshmallow fluff

11 whole Frosted Animal Cookies

Sprinkles

Instructions

Bake the cakes. Preheat oven to 350 degrees F. Butter and flour 2 9-inch round cake pans.

In a medium bowl, stir together flour, baking powder, and salt.

In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in eggs one at a time, followed by vanilla. Alternately add flour mixture and milk to the sugar mixture, beginning and ending with flour. Fold in the cookies.

Divide batter evenly between the prepared pans. Bake for about 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool completely in pans. Cakes may be made 1 day ahead of time and stored in pans covered tightly with plastic wrap.

When you are ready to assemble the cake, remove the cakes from the pans and level the tops of them with a serrated knife. Line one of the cake pans with plastic wrap, leaving a fair amount of overhang. Place one cake in the lined cake pan. Top with 1 pint of ice cream, spreading it into an even layer. Top with chopped Animal Cookies. Press the cookies and ice cream lightly into the cake.

Place the second cake on top. Spread second pint of ice cream on top of the cake. Cover with plastic that is left as overhang and freeze for at least 2 hours and up to overnight. When ready to serve, top with marshmallow fluff and whole Animal Cookies. Finish with sprinkles. Slice cake using a large serrated knife.

Notes

Cake recipe adapted from Food and Wine Additional chilling time is necessary

http://piesandplots.net/animal-cookie-ice-cream-cake/

Cranberry Swirl Frozen Yogurt

Cranberry Swirl Frozen Yogurt

I’ve recently been on a very big frozen dessert kick. That’s right, as the temperatures have dropped, I’m craving more ice cream and smoothies.

Before a month or so ago, I couldn’t really tell you the last time I bought ice cream. I picked up a pint for the Bananas Foster I made and fell in love all over again. I needed more ice cream in my life.

Cranberry Swirl Frozen Yogurt

Since then I’ve topped … okay smothered … my ice cream in Hot Fudge and leftover Cranberry Sauce. Ice cream and I are new BFFs.

But sometimes I crave something lighter and healthier. Something that’s good for me. Since I recently worked with Almond Dream and Coconut Dream, I had a stockpile of it in my refrigerator and was inspired to make some frozen yogurt.

Cranberry Swirl Frozen Yogurt

It’s not quite the same as the froyo you might get out, but it’s as good, if not better. Plus, this is super easy to make with no added sugar, and it’s gluten free, dairy free, and even vegan.

All you need is yogurt and some leftover cranberry sauce. If you don’t have that on hand, add some of your favorite jam. The flavors are endless.

So let’s turn up the heat and break out some of this Cranberry Swirl Frozen Yogurt!!

Cranberry Swirl Frozen Yogurt

Cranberry Swirl Frozen Yogurt

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients

2 containers Almond Dream Vanilla Yogurt

1 container Coconut Dream Plain Yogurt

½ cup leftover cranberry sauce or jam

Instructions

Place yogurt in a freezer safe container. Stir to combine the flavors. Dollop the cranberry sauce into the yogurt and swirl it in with a spoon, making sure to not mix it in fully.

Freeze the yogurt for about 2 hours for soft serve consistency. If you freeze it for longer, it will freezer very hard and will need about 15 minutes to thaw at room temperature before scooping.

Notes

Additional freezing time is necessary

http://piesandplots.net/cranberry-swirl-frozen-yogurt/

Coffee Hot Fudge Sauce

Coffee Hot Fudge Sauce

Recently I did some work for International Delight Iced Coffee. Remember these Coffee Sugar Cream Pies? Take a minute to check them out – they are wonderful.

I hadn’t had much coffee in awhile, but it sounded like a fun opportunity to work with the product. When I bought it, I brought it home and tasted it and fell in love. It seriously converted me into a coffee lover … I want to drink it every day.

Coffee Hot Fudge

It’s great when I work with companies and discover a new product I love, even better in fact than when I work with products I already know I enjoy. Working with companies really forces me to be creative and think outside of the box to stand out from the crowd which makes me a better blogger. Now that I’ve created awesome things like a Cheez-It Grilled Cheese and Peach Blueberry Baked Oatmeal (which I’ve made at least five times since), I want to be more creative in all my posts.

Coffee Hot Fudge Sauce

So I got funky with this Coffee Hot Fudge Sauce. It used up the last little bit of ID Iced Coffee that I can’t get enough of and will be buying again soon and created a rich, creamy hot fudge with a depth of flavor thanks to swapping milk or cream for that addictive Iced Coffee.

Coffee Hot Fudge Sauce

Whether you dip fruit or pretzels into this or pour it over ice cream, you have to make a batch. It keeps in the refrigerator for 2 weeks, waiting for whenever a craving strikes. My favorite way to eat it was steaming hot over ice cream, which melted into a milkshake kind of thing that I now need to recreate for lunch. Don’t judge! You know you want a sundae for lunch too.

Coffee Hot Fudge Sauce

Coffee Hot Fudge Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Varies

Ingredients

1 ½ cups granulated sugar

1 cup carob or cocoa powder

1 ¼ cups International Delight Vanilla Iced Coffee

6 tablespoons unsalted butter, cubed

1 teaspoon vanilla bean paste

Instructions

Combine sugar, carob or cocoa, and coffee in a medium pot. Whisk until combined.

Place over medium heat and cook, stirring occasionally until the mixture comes to a boil. Add in the butter a couple pieces at a time and cook, continuing to stir occasionally until the sauce thickens slightly, about 5 minutes.

Remove from the heat. Whisk in the vanilla. Serve immediately or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave for about 1 minute.

Notes

Recipe adapted from Chocolate Chocolate and More

http://piesandplots.net/coffee-hot-fudge-sauce/

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