Cookies and Cream Ice Cream Cake

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Preheat oven to 350 Degrees. Grease and flour two 9 inch round cake pans,set aside. Line a third 9 inch round cake pan with parchment paper.

Filling (ice cream layer)

1 container (1.5 quarts) cookies and cream ice cream, softened

In the one 9 inch round cake pan that is lined with parchment paper place softened ice cream inside and with back of a large spoon or rubber spatula spread and fill pan with ice cream and then place in the freezer.

Chocolate Cake

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1/2 cup veggie oil

1 cup milk

2 tsp vanilla

1 cup boiling water

In bowl of mixer place, sugar, flour, cocoa powder, baking powder, baking soda and salt, mix until combined well. Add eggs, veggie oil, milk and vanilla mix on medium for 3 minutes, Carefully stir in 1 cup boiling water by hand.

Pour into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Remove from oven and set on wire racks in pan and let cool 10 minutes. Remove from pans and let cool completely.

Whipped Cream Frosting

In a cold bowl of mixer with a cold whisk attachment

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

Whisk on medium high until you get a stiff whipped cream

Dark Chocolate Ganache

4 ounces dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp butter

Place Chocolate in a heat proof bowl. In a small pot heat heavy cream and butter to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Assembly and Extra’s

8-10 oreo cookies

Place one layer of cake on cake board and then place your “ice cream’ filling layer on top. On top of the ice cream place your second layer of cake. Frost with whipped cream frosting and place in freezer for 20-30 minutes. This is the perfect time to start ganache. Pour ganache over the top of cake. Decorate with extra whipped cream frosting and oreo cookies. Keep in freezer until ready to serve and ENJOY!! 🙂

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Mint Chip Cake

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Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

Mint Chocolate Cake

2 cups sugar

1-3/4 cup flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

3/4 cocoa powder

2 eggs room temperature

1/2 cup veggie oil

1 cup milk

1 tsp vanilla

1 tsp mint (not peppermint) extract

1 cup boiling water

In a bowl of mixer place, sugar, flour, baking powder, baking soda, salt, and cocoa powder mix until combined well.

Add eggs,oil, milk, vanilla and mint, beat on medium for 3 minutes.

Stir in boiling water by hand.

Place batter in prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Let cool on wire racks in pans for 10 minutes. Remove pans and continue to cool on racks until completely cooled.

Mint ButterCream

1 cup butter, softened

4 cups powdered sugar

1 tsp milk

1 tsp mint extract

1/8 tsp salt

green food coloring

In bowl of mixer combine butter, sugar and salt, beat till blended

Add milk, mint and food coloring (start with a drop and add to get desired minty color) and beat for 3-5 minutes until fluffy.

Mint Chip Filling

1 cup mint butter cream

1/2 cup mini chocolate chips

stir chocolate chips into buttercream until combined

Chocolate Ganache

1/2 cup heavy cream

1 Tbsp butter

4 ounces dark chocolate, chopped

Place chocolate in a heat proof bowl. In a small pot add cream and butter, bring to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Extras

8-10 andes mints

Assembly

place one layer of cake on cake board, fill with mint chip filling. Place second cake on top, frost with mint buttercream and place in fridge while you make the chocolate ganache. Once ganache is room temperature pour over top of cake. Decorate as you like and ENJOY!! 🙂

 

Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! 🙂

 

Easy Taco Salad

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Salad

1lb ground beef

1/2 package taco seasoning

1 (29ounce) can pinto beans, drained and rinsed

1 head ice berg lettuce, chopped

3 roma tomatoes, diced

2 avocados, diced

1 can large black olives

1 cup shredded cheese

1/2 bag dorito chips, crumbled

1 large ziplock storage bag

1000 Island Dressing

1 cup mayo

2 Tbsp ketchup

1 Tbsp relish

In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.

In a small bowl add Mayo, ketchup and relish stir well till combined.

In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! 🙂

***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….

Cooking From a SAHM~ Easy Salsa

http://cookingfromasahm.blogspot.com/2015/04/cinco-de-mayo-mexican-recipes-easy.html

The Rowdy Baker~ Tender Yucateco Pork

http://www.therowdybaker.com/?p=3642

Moore or Less Cooking Blog~ Chicken Fajitas

http://mooreorlesscooking.com/2013/09/11/chicken-fajitas/

Hun, What’s for Dinner~ Dessert Chimichangas

http://www.hunwhatsfordinner.com/2015/04/dessert-chimichangas.html

Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime

http://tampacakegirl.wordpress.com/2015/04/Margarita-Cheesecake-With-A-Twist-Of-Lime/

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Caprese Pasta Salad

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1 Lb box Radiatore Pasta, cooked to al dente and rinsed

12 oz grape tomatoes, cut in half

1/2Lb block mozzarella cheese, cut into cubes

8 leafs fresh basil, chiffonade

2 cloves of garlic, pressed through a garlic press

1/3 cup balsamic vinegar

3 Tbsp olive oil

First Cook your pasta, rinse and drain, let cool and then place in a medium size bowl. Cut your grape tomatoes in half and add to the bowl. Cut your mozzarella into small cubes and add to bowl. Chiffonade your basil and add to your bowl of pasta.

In a small bowl place pressed garlic. Whisk garlic with vinegar, continue whisking olive oil slowly in. Once all combined pour over your bowl of pasta and toss. Set in fridge to chill until ready to serve. ENJOY :):) This is part of a group post so please make sure to follow the links below and go check out all of the other ladies yummy recipes!!:)

Mexican Stuffed Pasta Shells from Moore or Less Cooking http://mooreorlesscooking.com/2015/04/mexican-stuffed-pasta-shells/

Triple Cheese Ham Bake from The Rowdy Baker http://www.therowdybaker.com/?p=3596

Spring Pasta Salad from Hun What’s for Dinner http://www.hunwhatsfordinner.com/2015/04/spring-pasta-salad.html

Greek Pasta Salad from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/04/Greek-Pasta-Salad/

Chipotle Ranch Pasta Salad from Cooking From A SAHM http://cookingfromasahm.blogspot.com/2015/04/chipotle-ranch-pasta-salad.html

 

Chocolate Banana Ho Ho

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Preheat oven to 350 degrees. Line one 10×15 jelly  roll pan with parchment paper and spray lightly with nonstick spray, set aside. Set one tea towel on counter and dust with either powdered sugar or sweetened cocoa powder.

CAKE

6 eggs, room temperature

3/4 cup sugar

1 cup flour

1/4 cup cocoa powder

In a bowl whisk eggs and sugar together until fluffy, combined and doubles in volume. Sift together flour and cocoa powder in a small bowl. Fold flour mixture into egg mixture in thirds. Pour into your already prepared pan and bake at 350 degrees for 12-16 minutes or until toothpick inserted in center removes clean. Let cool in pan for 5 minutes and then  flip out onto prepared tea towel, remove parchment paper and then “roll” cake up into tea towel starting with the shorter side. Let cool completely rolled in towel.

BANANA FILLING

1 cup whole milk

1 cup heavy whipping cream

1 (3 ounce) package Instant banana cream pudding mix

1 whole banana, sliced

Whisk together milk, heavy cream and pudding mix until becomes a pudding consistency. Gently unroll your cake and place pudding on cake and then add sliced bananas. Roll back up cake and set in fridge to set while you make your ganache.

CHOCOLATE GANACHE

4 ounces semi sweet chocolate, cho[pped

1/2 cup heavy whipping cream

1 tbsp butter

place chopped chocolate in a heat resistant bowl. In a small sauce pan bring heavy cream and butter to a boil,once boiling remove from heat and pour over chocolate. Stir until chocolate becomes smooth. Let cool to room temperature. Pour and smooth over your chocolate roll cake. place in fridge until ready to serve and enjoy!! 🙂