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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http://piesandplots.net/hot-fudge-ice-cream-cake-sundaysupper/

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.

 

Public House

Public House

I crave soft serve ice cream all the time.  It’s kind of a problem.  And what’s strange is that I can’t even remember the last time I had real soft serve ice cream before last week.  It’s not that easy to make and you can’t buy it at the store.

But when Mom and I headed to Public House in Ferndale last week my soft serve ice cream dreams were answered.  But we’ll get to that in a bit.

Public House is in downtown Ferndale, which is bustling with people, shops, and tons of restaurants.  It’s a fun and funky place that we hadn’t really explored at all until this meal.  After parking and paying with an app (so easy!), we headed in and were seated across from the bar and near the window.

Public House Sliders

It was a lovely but steamy day out, so it was nice to be able to look outside.  But the seats are basically a bench and may be the most uncomfortable chair I have ever sat on.  I guess they don’t want you to linger after a meal???

I ordered the Wade cocktail, their special for the month.  It was a mixture of bourbon, cucumber, and jalapeno with a sprig of mint and absolutely, totally refreshing and delicious.  The spice was subtle but just enough.

Then it was time for the food.  Mom ordered the burger, lobster, and brisket sliders, while I ordered the whitefish.

Public House Potato Chips

The burger was classic and simple but packed with flavor.  We were both surprised how such a small burger could have so much flavor.  The lobster roll inspired slider was equally delicious but super different with slaw like spices.

Unfortunately the brisket was a bit of a bummer because it was almost all fat instead of meat.  Kindly, the manager took it off the bill since Mom didn’t eat it and gave us free dessert.  That is the sign of a truly great restaurant and makes us want to go back again and again.

My whitefish may be the best restaurant I have ever had in a restaurant, and was certainly the best I’ve had in several years.  The crispy skinned fish was so good it made me want to jump up and down.  Covered with a vibrant walnut pesto and tons of vegetable succotash with corn, onions, peas, and peppers, I really couldn’t get enough of it.  The flavors worked together so well.

Public House Whitefish

Plus, so many restaurants take the skin off fish and the chef at Public House left it on and showed how magical crispy fish skin is.  It was served with a beet remoulade that I wasn’t sure I would like, but the metro Detroit chefs are showing me that I secretly love beets.  The remoulade is best described as tartar sauce but like a million times better.  I want that fish dish every night for dinner forever and ever.  And the charred lemon – I squeezed it to death.  the perfect complement to the meal.

We also ordered the housemade potato chips.  Though they were a tiny bit brown, they were crispy and not a bit greasy.  The flavor of the potato was the star of these chips.

Public House Ice Cream

But dessert was the star in my heart.  The soft serve is what brought us to Public House and it did not disappoint.  They had vanilla or matcha green tea.  Though our excellent waitress gave us a taste of the matcha and it was good, we stuck with vanilla.  With little vanilla bean flecks throughout the silky smooth soft serve is everything I hoped it would be and more.

We each devoured our bowl and I topped mine with the housemade banana cotton candy, and it was EVERYTHING!

If you are in the metro Detroit area, you have to check out Public House.  Though it may look like an unassuming bar, the food is some of the best in town.

Public House

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

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/

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/

Bananas Foster #SundaySupper

Bananas Foster

Warm food is eternally comforting. Even when it’s 100 degrees outside, I still find myself craving a steaming hot bowl of soup or a sizzling steak or a cookie molten from the oven. I can’t help it, that food warms my soul, even when my body is already warm.

But, I often think the combination of warm and cold is even more comforting than food on its own. Think about it. That soup often craves a dollop of sour cream or a squeeze of lemon. The steak is that much better with a crisp salad next to it. And the cookie is calling out for some ice cream to melt all over it.

Bananas Foster

Bananas Foster

When we’re talking dessert, there are few dishes that aren’t improved with a scoop of classic vanilla ice cream. Pie. Cake. Cookies. Brownies. And definitely Bananas Foster.

Bananas Foster is such a classic dish and happens to be one of Mom’s favorites. I can’t believe I haven’t posted it yet. Not only is this easy to make for when a sudden dessert craving strikes, but it’s also gluten free. Plus, it’s kind of a little healthy. I mean it has a lot of fruit in it and ice cream has calcium, right??? 😉

Bananas Foster

This dish is certainly wonderful on its own. It invites you to taste it with the smell of the caramelizing butter, sugar, and bananas. If you want to gild the lily, though, add some vanilla ice cream. Some of it melts into the sauce, some doesn’t. It’s cold and warm and pretty much everything.

When the winter blues strike, I’ll be making more Bananas Foster to brighten my day, and you should too.

Bananas Foster

Bananas Foster #SundaySupper

Prep Time: 2 minutes

Cook Time: 7 minutes

Total Time: 9 minutes

Yield: 2 servings

Ingredients

2 large, ripe bananas, peeled and sliced

3 tablespoons unsalted butter

1/3 cup packed light or dark brown sugar

2 tablespoons rum

½ cup vanilla ice cream

Instructions

Heat a large skillet, stainless steel or nonstick, over medium heat. Once hot, add the butter and sugar and cook until melted. Add the bananas and cook, stirring frequently 3-4 minutes, until softened and fragrant.

Remove the pan from the heat and carefully add the rum. I did not light it on fire to burn it off, because I was too scared and didn’t mind the additional flavor. Use your discretion with this step.

Place the pan back over the heat and cook for an additional 1-2 minutes, stirring frequently, until the sauce reduces slightly.

Serve immediately with ice cream.

http://piesandplots.net/bananas-foster-sundaysupper/

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

Beverages

Desserts

Main Dishes and Soups

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 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.

Cookies and Cream Fanta Floats

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

Cookies and Cream Fanta Floats

I’ve gone Halloween crazy. You should see my pantry … or maybe you shouldn’t. It’s kind of a mess because I’m running out of places to put all the candy and seasonal treats. Of course that’s not stopping me from buying more. I just have to find new storage places … so don’t open any cabinets!

My latest find was the Nabisco Spooky Edition Classic Mix that I picked up on my most recent trip to Walmart. The package was just so fun that I couldn’t resist. It’s full of little bags of Mini OREOs, Ritz Bits, Chips Ahoy, and Nutter Butters. I’m always hooked by mini things. They’re just so fun to eat.

Shopping at Walmart

These little packs would be great to hand out for Halloween to trick or treaters or in lunch boxes as a fun surprise at school. Of course, I wanted to have some fun with them on my own. You know I’m just a kid at heart 🙂

I picked up some vanilla ice cream and Fanta to make Cookies and Cream Fanta Floats. This is such a fun and easy to make recipe that kids will love to help make. They’ll also love to eat it for a fun after school treat or dessert.

Mixing the ice cream

I let the vanilla ice cream soften for about fifteen minutes so that it would be easy to mix the Mini OREOs into it. I chopped those up fine and used a spoon to mix them into the ice cream. I also made one with the Nutter Butters for myself. It was super yummy too!

I placed the ice cream in a fun glass and topped it with Fanta. In no time I had the most amazing afternoon pick me up. My friends enjoyed the OREO ones and I devoured the Nutter Butter one. I can’t wait to have another Halloween inspired girls’ night in to make more of these floats. In fact, I’m going to keep the Halloween fun going all October long and you should too!

Filling the glass

Pouring the Fanta

OREOs and Fanta go so well together and to further demonstrate that Evette Rios, host of the CBS show Recipe Rehab created a Walmart-exclusive recipe that is featured on the #SpookySnacks social hub. You have to check it out for more fun ideas!

Cookies and Cream Fanta Floats

Cookies and Cream Fanta Floats

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 float

Ingredients

½ pint vanilla ice cream

1 bag Mini OREOs

1 can Fanta

Instructions

Set ice cream out and allow to soften for about 15 minutes. Chop OREOs into small pieces. Mix OREOs into the ice cream.

Place the ice cream into a tall glass. Top with the Fanta. Serve immediately.

http://piesandplots.net/cookies-and-cream-fanta-floats/

Fluffernutter Popsicles

Fluffernutter Popsicles - plus an awesome giveaway!

This giveaway is closed – congratulations to Susan on winning!

Everyone thinks of ice cream in the summer, but really I don’t think anything is more quintessentially summer than a popsicle.

It’s so inviting, with its portability and ease. You don’t need spoons or cups. No need to struggle with scooping ice cream that’s too hard and then melty because it’s too soft. You just grab a popsicle and go. Go for a walk. Go watch TV. Go sit on the deck. Go enjoy summer and life.

Fluffernutter Popsicles

Popsicles last longer than ice cream too. I can demolish a scoop of vanilla in like five bite, but a popsicle makes you slow down and work for it. It’s the best job ever, really, calmly licking an icy cold treat.

The flavors are endless too. I’ve always been a huge fan of fruity popsicles and grew up on creamsicles, but I had never made my own. I was excited to have fun with one of my all-time favorite flavor combinations – peanut butter and marshmallow.

This is perhaps more like a pudding pop – a good thing, since it’s half ice cream half popsicle. The creamy peanut butter mixes with the gooey marshmallow and some Reese’s Pieces add a bit of crunch.

Fluffernutter Popsicles

To make these even easier, I made them in Dixie cups. No need to go out and buy molds, just fill up the cups, stick a plastic spoon in the center, and freeze them. When you’re ready to eat, peel away the cup and you have a perfect popsicle.

My friends at Peanut Butter and Co have offered to give two jars of Smooth Operator Peanut Butter to one lucky reader.

To enter, answer the question: What’s your favorite frozen treat?

To earn additional entries:
Follow me on Bloglovin’. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday August 21, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I was provided with product and the giveaway, but all opinions, as always, are mine.

Fluffernutter Popsicles

Fluffernutter Popsicles

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8 servings

Ingredients

¾ cup Smooth Operator Peanut Butter

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

½ cup peanut butter chips

½ cup Reese’s Pieces

About 1 cup marshmallow fluff

8 disposable paper cups and plastic spoons for molds

Instructions

In a medium bowl, whisk together the peanut butter and almond milk until fully emulsified. Stir in the peanut butter chips and Reese’s Pieces.

Place about a tablespoon of the peanut butter mixture in the bottom of each paper cup. Place a heaping tablespoon of marshmallow fluff on top of the peanut butter in each cup. Divide the remaining peanut butter mixture among the cups.

Place a spoon in the center of each cup. Place in freezer until firm, about 2 hours. When ready to eat, peel away the paper and enjoy.

Notes

Additional freezing time is necessary

http://piesandplots.net/fluffernutter-popsicles/

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