Homemade Hot Fudge Sauce

Okay seriously!!!  This stuff is stinkin' good.  Like take out a spoon and eat it plain good.  Like "your Momma warned you about it" good.  It is rich and decadent.  It makes me salivate.  It is soooo very delicious.  Pour it over ice cream, dip fruit in it, dip a spoon in it, and life will be that much sweeter!

Hot Fudge Sauce

Ingredients: 
1/4 cup + 2 Tablespoons heavy whipping cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 Tablespoons butter
4-6 ounces sweet chocolate (ghiradelli, hershey, nestle, whateves!)
1 teaspoon vanilla

Directions:
Bring whipping cream, sugar, cocoa powder, and corn syrup to simmer in a small heavy saucepan. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes.  Add chopped chocolate, butter, and sweet chocolate and stir until melted and smooth. Remove from heat; stir in vanilla.  Store leftovers in a glass jar in the refrigerator.  

Recipe Source:  Olivia Barney, my lovely Momma

Layered Brownie Ice Cream Cake

Ice cream and brownies and cream!  Oh my!!!  This was the hubs birthday cake this year and I must say, it was a winner.  We DEVOURED that baby.  My hubs requested 3 of his favorites things to be in this cake:  brownies, oreos, and ice cream.  This is what we came up with:  An Oreo cookie crumb bottom, a smooth cookies and cream ice cream layer, the ultimate brownie layer, topped by decadent Tillamook Mudslide Ice Cream, with Cool Whip and Oreo to finish her off.  I think it is one of our all time favorite cakes now.  Too bad my birthday isn't 'til November....guess we'll just have to find another reason to make this cake soon.  So the cake is very simple to prepare.  Just takes a little planning with time because you have to do a few things ahead of time and freeze the cake before serving so check out the timing. 

Layered Brownie Ice Cream Cake

Ingredients:
15 Oreo cookies
1-2 tablespoons milk
8-9 ice cream sandwiches
1 pint chocolate ice cream (I used chocolate with a chocolate fudge swirl - Tillamook Mudslide.)
1 pint cookies and cream ice cream
1 brownie mix (plus ingredients to make the brownies)
1 container (8 ounces) Cool Whip

Directions:
1.  Make brownies according to directions on box. Prepare two 8-inch cake pans by putting wax paper in it and spraying it with cooking spray. Pour half the brownie mix into each of the pans. Cook for 25 minutes or until toothpick comes out clean at the degree specified on the brownie mix box. Cool. Cover with plastic wrap and let set overnight or at least a few hours. You only need one pan of the brownies so feel free to eat the other pan while you're making the ice cream cake. ; )
2.  Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

3. Finely crush 12 of the Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.

4.  Unwrap the ice cream sandwiches.  Cut the ice cream sandwiches in half lengthwise.  Then cut sandwiches in half crosswise (these will be the cake's edge).  Working quickly, stack cut strips on end against side of prepared pan to form the stand up edge of the cake. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.  Click here for a tutorial with pictures on how to do step 4. 

5.  Remove the ice cream from freezer; let soften for 15 minutes at room temperature. Remove the springform pan with the edges and crumb bottom. Transfer the cookies and cream ice cream into the pan and press down ice cream until level and smooth. For the brownie layer, cut off some of the edge to make it fit into the center of the cake.  When it fits in, fill in any holes with the extra edge pieces.  Press down on any brownie pieces that aren't smooth and even. Next, place the chocolate ice cream on top of the brownie layer and press down until smooth and level. Add thawed Cool Whip, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight or at least 5 hours).

6.  To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 5-10 minutes for easier cutting. Slice into wedges and serve.

Inspired by:  Layered Ice Cream Cake

Linked to: Tuesday Night Supper Club, What's Cooking Wednesday, Show and Tell at Blue Cricket Design, Your Whims Wednesday, Friday Favorites, Sweet Tooth Friday, Sweets for a Saturday, Foodie Friday

Rice Krispies Ice Cream Dessert

In honor of Valentine's Day, I had to repost one of our all time favorite desserts.  This dessert is fantastic!!!  A smooth, velvety vanilla ice cream, sandwiched between a sweet, semi-crunchy crust topped by refreshing raspberries.  Oh my!  Seriously, it will make you fall in love again, and again, and again.  You'll be sneaking into the freezer to get another bite only to meet your significant other there doing the same thing.  See...it will make you fall in love again.  It is bite after bite of pure delight.  It is really simple to make, but is the perfect dessert for big parties or just for a quiet night at home.

Rice Krispies Ice Cream Dessert

Ingredients:
1 cup butter, melted
2 cups brown sugar
3 cups Rice Krispies
1 1/2 cups chopped pecans
2 quarts vanilla ice cream
*1 package strawberry Danish Dessert (It's much better than the raspberry flavored.)
12-16 oz. bag frozen raspberries (thawed and drained, reserve drained juice)

Directions:
1.  Mix together the Rice Krispies and the chopped pecans in a medium sized bowl.  Set aside.

2. Mix together the melted butter and the brown sugar in a medium saucepan and cook over medium heat until sugar is dissolved.  Add the Rice Krispie/pecan mixture into the saucepan.  Mix and cool.

3.  After this has cooled, put half of the mixture in the bottom of a 9x13 pan and spread evenly. Put the vanilla ice cream on top of the Rice Krispie layer. Spread ice cream evenly. (You may want to let the vanilla ice cream sit out for about 10 minutes so it is easier to work with.)  Put remainder of Rice Krispie mixture on top of ice cream. Cover well and freeze.

Topping:
Make up Danish Dessert as directed on package for fruit sauce except substitute some of the water with the juice from the thawed berries. Allow the topping to cool then add the thawed raspberries and mix well. Add this topping to pieces of dessert just before serving. (Don't freeze the topping because it gels and crystallizes.)

Recipe Source:  My Momma-in-Law

*If you can't find Danish Dessert, use this recipe to create Homemade Raspberry Topping.

Homemade Raspberry Topping
3 cups water
1 cup sugar
1 (3 oz.) package raspberry flavored gelatin
3 Tbsp. cornstarch

In medium saucepan, bring water and sugar to a boil.  Mix jello with cornstarch and gradually add to boiling mixture.  Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly.  Let stand at room temperature for 15 minutes.  Cool completely and mix in raspberries.  (Do not use any of the reserved juice in this recipe.) 

Linked to:
This Week's Cravings hosted by From My Tiny Kitchen
Sweets for a Saturday #4 hosted by Sweet as Sugar Cookies
Sweet Tooth Friday hosted by Alli 'n Son
Potluck Sunday hosted by Mommy's Kitchen

Layered Ice Cream Cake

So my baby girl turned 3 yesterday!   I can't believe it!  She's 3 already.  I remember puking my guts up with her all 9 months.  Yes, that's right, all nine.  She was worth it though and now she's 3!  So we definitely had to have a special cake this year.  Last year, we did a Barbie cake and caterpillar cake.  The year before was a rubber ducky cake.  This year was an ice cream cake with hamburger cupcakes and fries.  The ice cream cake turned out sooooo good.  Three different flavors of ice cream with ice cream sandwiches around the edges on top of an Oreo crust...HELLO...how can it not be good.  We also made these hamburger cupcakes and fries which are probably one of the cutest things I have ever laid my eyes on.  It's so cute, you almost can't eat it...ALMOST...

Here's the little cutie with her ice cream cake. Isn't she a doll?

Layered Ice Cream Cake

Ingredients:
15 Oreo cookies
1 tablespoon milk
8-9 ice cream sandwiches
1 pint chocolate chunk ice cream
1 pint cookies and cream ice cream
1 pint strawberry ice cream
1 container (8 ounces) Cool Whip

Directions:
1.  Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray.  Line side with waxed paper, using spray to help adhere to pan.  Trim paper to height of pan.

2. Finely crush 12 of the Oreos in a food processor.  Add milk; pulse just until mixture holds together.  Set aside.

3.  Unwrap the ice cream sandwiches.

Cut the ice cream sandwiches in half lengthwise.

Then cut sandwiches in half crosswise (these will be the cake's edge).

Working quickly, stack cut strips on end against side of prepared pan to form the stand up edge of the cake. FYI - these little babies melt fast...really fast. 

Spoon cookie crumbs into center of pan; press firmly over bottom.  Freeze 1 hour. 

4.  Remove all 3 flavors of ice cream from freezer; let soften for 15 minutes at room temperature.  Remove the pan with the edges and crumb bottom.  Transfer the chocolate chunk ice cream into the pan and press down ice cream until level and smooth.  Repeat with the cookies and cream ice cream and the strawberry ice cream.  Make sure all layers are level.  Add thawed Cool Whip, swirling decoratively.  Break up remaining 3 sandwich cookies and use to decorate cake.  Return to freezer; freeze overnight.

5.  To serve, remove side of pan, then waxed paper.  Let cake stand at room temperature for 5-10 minutes for easier cutting.  Slice into wedges and serve.

Recipe Source:  adapted from Family Circle Magazine September 2009

Here's the hamburger cupcakes and fries we made. Oh my cuteness! Go to Bakerella to make these. She has the best directions on how to do it!  She even gives you a templates for the fry holder, tissue paper, and the little boxes you put them in. 

Oatmeal Cookie Sandwiches

Very yummy oatmeal cookies. This recipe comes from my mom! They were the perfect cookie into an ice cream sandwich.

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs
1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

3 cups oatmeal

1 cup chopped walnuts (optional)

Cream butter and sugars. Blend in eggs and vanilla. Sift flour, salt, and soda. Fold into creamed mixture along with the oats and nuts. Roll into small balls and place on greased cookie sheet. Bake at 350 for 10-12 minutes or until golden.

Put vanilla ice cream or any other kind of ice cream in between two delicious cookies. Create a cookie sandwich. (You can jazz it up with some caramel or chocolate syrup.) Enjoy!

Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart cookies and cream ice cream (or any other flavor you want)
caramel syrup
butter

1. Coat bottom and sides of a pie pan lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small bowl. Microwave until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie pan. Freeze until firm, about 15 minutes.
4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the pie pan. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

Side note: I added caramel syrup to the top of mine. It was delicious. When I make it again, I will add caramel to the middle layer also. The best thing about this dessert is you can use whatever kind of ice cream you like and you can also add any toppings to the middle and top layer.