For Logan's birthday he asked for an ice cream cake.  I admit I had no idea how to make this request and though for a day or so that I may be making a trip to Dairy Queen.  However, with a little bit of thought and a couple of internet searches, I found a myriad of recipes.  In leu of not a lot of time, I came up with this "assembled" ice cream cake and it was a complete hit.  This is an easy one to make the night before as it does need time to refreeze.

Butterfinger Ice Cream Sandwich Cake

 

Ingredients

12	ice cream sandwiches
1	(6.5 oz.) tub whipped cream
1	(10 oz.) bag Butterfinger bites, coarsely chopped (or your favorite chocolate candy)

 

Directions

Tweet Pin It

Tweet

I love brownies and I love pretzels, so why not put the best of both worlds together?  The combination of sweet and salty is a perfect combination in our home and it is the 2nd day of cookies, cookie for my list.  It is a simple recipe and a quick fix for that last minute cookie swap!

Pretzel Brownies

Ingredients

1 box favorite brownie mix or favorite recipe - I prefer Ghiradelli

1 C semi-sweet chocolate chips

3 C large pretzels, plus large chunks for garnish

1 C melted butter



Directions


Preheat the oven to 350 degrees F.  Line a 9 x 9 pan with parchment paper and spray with cooking spray.
Make the brownie batter according to the recipe/box directions. Stir in the chocolate chips and set aside.
Crush the pretzels in a food processor, or have your little one smash them up in a ziplock bag with a rolling pin, making small piecs, but leaving some slightly larger pieces. Combine with the melted butter and press into the prepared pan.
Pour the brownie batter over the pretzel crust. Spread the batter over the crust with an offset spatula.  Bake according to the brownie directions.  In the last 5 minutes of cooking, sprinkle the large chunks of pretzel over the top and lightly press in. Continue baking until set.
Remove from the oven and cool completely on a wire rack. Once cool, cut into bars.
Makes approx. 9

Tweet Pin It

Tis the season for cookie swaps, church pitch in's, holiday parties, and edible gifts for friends, family and neighbors.  So for the rest of the month I am featuring a different cookie each day.  I have a handful of what I call my go to holiday cookies, but I have been wanting to add to this list for some time now and what a perfect opportunity.  Don't forget to share any cookies or holiday gifting ideas of your own in the comments!  Today's cookie is vrom the Barefoot Contessa and I have been making these cookies for the last 6 Christmases.  They are just about everyone's favorite.  You can use any kind of jam you like and can leave off the coconut if you wish as well.  These are a wonderfully tasty cookies.  Happy Baking.

Jam Thumbprint Cookies By Ina Garten, Barefoot Contessa Family Style

Ingredients


3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry, apricot or your favorite jam

Directions

Preheat the oven to 350 degrees F.  In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. 

Tip: I place them in a cellophane bag tied with a pretty ribbon to give as gifts.
Tweet

1/8 C sugar
1/4 C freshly squeezed orange juice
Powdered sugar (optional for finishing)

Crepe Batter
1/2 C all purpose flour
2 eggs, lightly beaten
3/4 C milk
1 Tbs butter, melted
1 Tbs sugar
1/2 Tbs butter for pan

In a medium saucepan combine the 2 cups of blueberries, sugar and orange juice, and bring to a simmer over medium heat. Reduce heat to medium low and allow sauce to simmer gently for about 5 minutes, or until the blueberries have just started to break down and release most of their juices. Remove from heat and allow to cool for about 5 more minutes, until the sauce thickens slightly.


Meanwhile, combine the crepe ingredients in a bowl and whisk well. The consistency of the batter should be runny, but it will thicken slowly.  If it becomes too thick give it a splash or two of milk and re-whisk.


In a medium skillet, heat the 1/2 T butter and coat the entire pan with it.  I use a nonstick skillet for easy, but a regular skillet works as well, just make sure to keep it with a light coat of the butter to avoid sticking batter.  You can also purchase a crepe pan, but it isn't necessary. Using a ladle, slowly pour the batter-about a 1/4 C into the skillet until it covers the entire bottom. You may need to swirl the pan to coat the pan, or use the back of the ladel, but don't make them too thick. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a light golden brown on the bottom. If so, it's ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is barely golden brown. Transfer onto a plate and cover, so that the crepes stay moist and warm.  Makes 6-8 crepes.

Lastly, fill a crepe with the filling, wrap and sprinkle with powdered sugar.  Voila!


Tweet Pin It

Everyone loves a good chocolate chip cookie.  I know this is a hegemonic statement, yet there is some truth to be held.  My favorite is when they are just beginning to cool, yet still warm from the oven, soft and chewy in the middle with a crunch to the initial bite and gooey when you reach a warm chocolate chunk.  Augggggg-I'm having a Homer Simpson drooling moment.  This recipe is my favorite version, and although my friend Claire makes the best ones, she won't share the recipe.  These are a close second.

Chocolate Chunk Cookies 

Ingredients

1/2 lb. unsalted butter at room temp.
1 C brown sugar, packed
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 extra large eggs at room temp
2 1/2  cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
1 1/2 bags Ghirardelli semisweet chocolate chunks

Directions

Preheat oven to 350 F.

Cream butter and sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together flour, baking soda and salt and add to the butter with the mixer on low speed, until combined. Lastly fold in the chocolate chunks.

Drop dough on parchment-lined baking sheets.  Use a 1 3/4 inch diameter ice cream scoop for best results,  or a rounded tablespoon will work in a pinch.  Dampen hands and flatten dough balls slightly. Bake 10-12 minutes. The cookies will appear underdone, but don't be fooled. Remove from oven, let cool on the pan, then transfer to a wire rack to cool completely.
Makes 3 dozen cookies.

With baited breath, we are all anxiously awaiting the arrival of our first fresh strawberries.  However, as this is about 4 - 5 weeks away we have to settle for the second best; Fresh from the grocery.  Not to worry though, homemade strawberry milkshakes were our quest, so they worked just fine.  You can really use any fruit for this recipe, even frozen.  With warmer weather on its way, these will quickly become a weekend staple.
Tweet

I love Valentine's Day.  I love it all: the various shades of Red and Pink that are donned on this day, the paper Valentine's for the kid's parties, flowers, chocolates, desserts, mmmm the desserts...  Even when I was single I loved this day.  Traditionally I have thrown a dessert party and invited all our friends for sweets.  This year we kept it a little more low key and my husband and I had a dear friend couple over for dinner.  They are just the cutest pair of sweethearts I know.  They have been together for almost 10 years, but only married for over a year and are still lovey-dovey and so sweet on each other.  They even have cute little pet names.  I love it!  I was making cupcakes for my son's 6th grade class and  was preparing to pipe the frosting when my husband grabs a bag, sets the piping tip and says, "here let me do it." (He managed a grocery store bakery many moons ago).  I have always been apprehensive about believing the cake decorating ability as I had never seen it, but he came through with flying colors!  He never ceases to amaze me.  I love my sweet husband dearly and am so blessed to have such a strong, spiritual, confident and loving partner.  I couldn't ask for more.  So today I hope you don't hold my mushy musings against me, i just can't help but be sickening sweet.  And speaking of sweet, I have added my Red Velvet Cupcake recipe below and it is I have to say, my best yet.  Have a wonderful day!  Love,
M

Red Velvet Cupcakes

Cake Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 extra large eggs at room temperature
1 ounces red food coloring
2 heaping Tbs cocoa powder
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting Ingredients

1 1/2 pounds cream cheese at room temperature
1 pound butter at room temperature
2 pounds powdered sugar sifted
1 tablespoon pure vanilla extract


Instructions for Cake:

Preheat oven to 350 F.
Cream the shortening, sugar and eggs in a mixer with the paddle attachment.  Make a paste of the food coloring and cocoa and add to creamed mixture.  Combine buttermilk, vanilla, soda, salt and vinegar in a large bowl (It will foam, be careful).  Add buttermilk mixture to creamed mixture alternating with sifted flour. Do not over mix.  Mix just until large lumps (if any) disappear.  Pour into cupcake tins with paper inserts to a little over 1/2 full.  Bake until toothpick inserted into center comes out clean.  Makes about 25 cupcakes.

Bake at 350 F. for 25 minutes.

Instructions for the cream cheese frosting

Cream the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.  The frosting can be used right away, or stored in the refrigerator up to a week.  Enough for about 50 cupcakes.

Frost cooled cupcakes with the cream cheese frosting

Glaze: