Monday, May 16, 2011

Ice Cream Bread. Yes, I did it.

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As strange as it sounded, I was intrigued.  As easy as the recipe is… I figured.. why not?

Two ingredients folks. Ice Cream (any flavor) and self rising flour. I used Strawberry Shortcake flavored Ice Cream…it had chunks of strawberry and shortcake throughout a buttercream flavored ice cream…Perfect for this recipe I thought.

That’s it.

I promise you it gets no easier than that.

I feel that the “bread” takes on whatever flavor ice cream you use. Since I used an ice cream that was filled with strawberries, the cake was strong with the strawberry taste (and a pretty color too).  The texture is soft and somewhat cake like.. almost… not quite. But it is good! Surprisingly.

What made it even better?… When serving it, I put a dollop of the ice cream on top!

Ice Cream Bread Recipe

source: the Hungry Housewife 

2 Cups of Ice Cream, softened (any flavor of your choice)

1 1/2 cups of Self-Rising Flour

 

Grease and flour loaf pan. I love Baker’s Joy for that job.

Mix ice cream with flour in bowl until they are just combined.

Pour in loaf pan and smooth top.

Bake in preheated oven at 350 degrees for about 45 minutes or until toothpick comes out clean.

Remove from pan and cool.

I checked mine at 30 minutes and it was done but I notice my bread wasn’t as high as the one in the original recipe. hmmmmm?

Anyway, if you try this recipe… feel free to let me know how yours turns out. This recipe will be a staple in my house for a quick treat… I am so ready to try different flavors!

Saturday, May 14, 2011

It’s Saturday night… Is Scooby Dooby Doo around?

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This is a quickie post. One of them cake ones. I just needed to get this picture on the blog before it disappears in my computer. Okay, that isn’t that serious because I have the picture on Facebook too.

I was asked to do a Scooby Doo themed cake for birthday boy Carter who was turning 5. Oreo Cookie Cake was requested for the top tier and the bottom tier was funfetti vanilla with buttercream filling. There are so many awesome Scooby Doo cakes out there.  The best thing about Scooby Cakes is that you can put so much stuff on it… not too much so that it is junky but just enough because there are tons of characters and items that scream Scooby Doo… pardon the pun. Scream? Scooby? Did you get it…

Scooby Doobie Doo

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Here are you…

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I know you’ll catch that villain!

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Oh.. let me throw this Rockstar Chic Cake in the post too. She was white chocolate on top tier and vanilla on the bottom.  I didn’t get to take any great pictures of this beauty because the venue was dark and I assembled it there… but believe you me… she rocked!!

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Thursday, May 12, 2011

Reese’s Peanut Butter Cup Chocolate Cake

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adapted from Annie's Eats





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So rich, so thick, so chocolate…you can’t eat it slow but you can’t eat it fast….



I was eager to make this cake. But not stupid enough to make it just because I wanted to. That would result in the cake being in this house and me nibbling at it daily. So when the opportunity came up at a Mother’s Day Brunch for the family I figured that it would be perfect.



Mind you I was going to go another route. I was going to make something lighter…more refreshing like Ambrosia or something. But this cake was calling me.



I made my Luscious Sour Cream Chocolate Cake and paired it with the Peanut Butter Icing that Annie recommended.



Once you make these two recipes begin building your cake. As long as your Chocolate layers are cool. I didn’t torte my layers so it was a 2 layer 8 inch round cake. I also doubled the Peanut Butter Icing Recipe… That is very important because you wont have enough if you don’t double it. Here.. I will make it easier for you…



Peanut Butter Icing Recipe:



adapted/doubled from Food Network.com





2 cup confectioners' sugar
2 cup peanut butter, creamy
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream



Mix the confectioners' sugar, peanut butter, butter, vanilla, and salt in mixer. Mix on medium-low speed until creamy and making sure you scrap down the sides of the bowl. Add the heavy cream and beat on high speed until the mixture is smooth and creamy.



You will use this icing as your filling with chopped reese’s peanut butter cup and you will then frost your cake with it. Decorate to your liking using whole and chopped mini reese’s peanut butter cups.



Oh… so delightful.



What was really crazy about this cake was that I enjoyed decorating it… It was sooo simple and took no time at all.



I only bought a 12 ounce bag of reese’s mini peanut butter cups and I had some left over so a tip… don’t buy a huge bag…



Unless your like me and you don’t mind eating the extras. :)