Skinny Milk Chocolate Caramel Frozen Pies {2 points+ and Kernel Seasons}

If there is one thing my husband and I love to do, it's go to movies. B.K. (before kid) we went every to see a movie every weekend. Sometimes two.

I still remember the last B.K. movie we saw, In Good Company. I seem to remember it was a cute movie. What I do remember is having to pee, like, three times during it, as I was a gazillion months pregnant at the time.

Since Jordan was born we've been to no more than 10 movies. In over seven years. By the time you pay for a sitter, who can afford a movie?

Back in our movie-going heyday, we lived in Chandler, Arizona, home of the mega-movie theaters. I have fond memories of those theaters, probably because being able to go to a movie without worrying that your phone is off for an hour and a half and someone might drown or get sick or need you was quite nice.

The other fond memory I have of those theaters was that they offered a popcorn seasoning bar. You could get your ginormous tub of popcorn and then add flavor. Like movie theater popcorn, only better.

Alas, movie theaters here  in Sacramento (at least the ones by me) don't have this option.

Something I never thought to do was buy my own. I mean, I stuff my purse with everything else at the movies, why not bring my own seasoning?

So, when the folks at Kernel Season's contacted me about trying their popcorn seasonings, I was so on board. Like, faster than you can say "popcorn seasoning!" I asked, of course, that they send me sweet flavors (although, their savory ones sound super awesome, heeellloooo parmesan and garlic!) because, well, this is a sweet blog. And boy, did they deliver! I got four fabulous seasonings to try: Milk Chocolate Caramel, Kettle Corn, Apple Cinnamon, and Chocolate Marshmallow.

Of course, I couldn't just put them on popcorn, now could I?

{Although I did do that too. And it was gooooood.}

Instead, I made a sweet pie. A frozen sweet pie, flavored with the Milk Chocolate Caramel flavor.

{You could totally use any and all of the flavors. I just used that one. Afterwards I kinda kicked myself for not making a few flavors. Don't make the same mistake as I did.}

Aaaandd...because I went to Old Navy last week to try on clearance clothes and somehow their sizing is all messed up and I'm not the size I used to be, I made these skinny. My husband does weight watchers online, so I input the recipe into his builder using the low/fat-free ingredients I've noted in the recipe, and it told me that these babies are only 2 points+. And they're gooood. Which means I can eat two.

Right?

That's another thing that is awesome about the Kernel Season's flavorings. They are all really low-cal and you don't need a lot to flavor your popcorn, cereal, coffee, oatmeal, or whatever your mind can imagine. So it's a great low-cal way to add sweet flavor without adding pant sizes.

I have soooo many ideas on how to use these. Especially one with the Chocolate Marshmallow. And the Apple Cinnamon. Stay tuned!

I can pretend that the caramel sauce for garnish is skinny too, right?

Good, because, um, I *may* have licked my plate.

Skinny Milk Chocolate Caramel Frozen Pies

by Crazy for Crust

Ingredients

For the Crust

• 6 graham cracker sheets (reduced fat is fine)
• 3 tablespoons butter spread, melted

For the Filling

• 1 cup Cool Whip (I used fat-free)
• 1/2 cup fat free vanilla yogurt
• 1/2 teaspoon vanilla
• 4 teaspoons Milk Chocolate Caramel Kernel Seasons (or any flavor you like)

Instructions

1. Line a 12-cup muffin pan with liners. Finely grind graham crackers in a food processor. Add to melted butter spread and stir until combined. Equally divide between each muffin liner. Press to compact (I use the bottom of a shot glass for this step).
2. Stir Cool Whip, yogurt, vanilla, and Kernel Season's powder in a medium bowl. Equally divide it among the muffin cups. Freeze until solid, at least 3 hours.
3. Let sit at room temperature for 5 minutes before serving. Top with caramel or chocolate sauce if desired.

**Using the fat-free/low-fat equivalents I’ve listed, this recipe works out to be 2 WW Points+ per pie. (Adding caramel sauce will add more points.)**

Powered by Recipage

Kernel Season's provided me with four bottles of their flavorings to try and review. All opinions are my own. Kernel Season's can be found at major grocery stores as well as Target and Walmart or online.

Peanut Butter Fudgsicles and Nectresse

This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

It's no secret that I love sugar. Um, all you have to do is read any of my posts to know that!

And as much as I love a sweet treat all the time once in awhile, I know it's important to limit how much sugar I eat. I mean, bathing suits don't wear themselves you know.

This is why I always use sugar substitute in my coffee. And on cereal. And in whatever I can to easily reduce the calories, because I know I'm going to eat seven brownies after dinner. There's really no fighting that.

When Nectresse offered to send me a sample of their no calorie sweetener, I was excited to try it. I must say, I am really picky about my sweeteners. If it doesn't taste like sugar or has any sort of aftertaste, I'm not gonna like it.

NECTRESSE™Sweetener is 150 times sweeter than sugar and can be used in cooking and baking to add natural, zero calorie per serving sweetness to your drinks and foods. Nectresse is the only 100% natural sweetener made from fruit - monk fruit, to be exact.

{I know, you're like, what the heck is monk fruit? It's a small green melon that's found in Asia. And it can be turned into a rockin' sweetener!}

I added Nectresse to my morning coffee and didn't taste a thing but sweet. Same went for cereal. And what's even better? I only had to use one packet, where normally I use at least two. I didn't taste any sort of chemical, which is a definite plus for me.

The true test? Making dessert!

It's so hot here in Sacramento (95 today) that there was no way I was turning on my oven. Right now I want to live in my freezer, so my mind immediately went to ice cream. For some reason I was craving a fudgsicle. I thought, why not make some?

I made a homemade chocolate pudding for the chocolate layers of these pops. I used Nectresse in the making of the pudding and you know what was great? I used way less of the Nectresse than the recipe called for in sugar. About 3/4 cup less!

Because I can't just make a chocolate fudgsicle and call it a day, I made a peanut butter layer. Of course.

And I got a sweet, fudgy, super-chocolatey, almost sugar-free fudgsicle as a result. Total success.

Even more successful? My husband ate it.

~Read More~

Kir Royale Granita {Sundays with Joy}

Today is my 11th anniversary. Or, the day my husband decided to put up with me forever.

Kidding.

I really do believe that I married my best friend. I know it's cheesy, who doesn't say that? But it's so totally true.

We met in college. I was 20. He was a "returning student." We became friends over HTML and confusing java script codes.

Fast forward a couple years. He was freshly divorced and I pounced.

Kidding. Not really. I'll admit; I pursued him. I chased him until he caught me.

Our first two "dates" were as friends. By the end of the second outing (a long hike) I was in loooove. I mean, we had pretty much everything in common. From then on we were inseparable.

We were engaged 5 months later. (However, I knew we were going to get married within two weeks. We even talked about it after just a month.) A little over a year after that hike we were married.

Back in the days before we had a kid, when you know, we could actually go out and have fun and not care if we didn't want to get out of bed the next day, we'd have a drink at the bar before sitting down to dinner at a nice restaurant. At some point, I was introduced to a champagne drink called a Kir Royale.

A Kir Royale is made of champagne and Chambord (a raspberry liqueur). Now, some purists might say it needs to be made with Cream de Cassis...but I always remember it made with Chambord. The good bartenders rub the edge of the glass with lemon before popping some of the rind into the glass, creating a good fizz.

{Seriously, talking about this has made me want a cocktail. Badly. Guess what I'm ordering at dinner tonight?}

When I realized Sundays with Joy fell on our anniversary, and that her espresso granita was what was on the schedule, I was stumped. I wanted to make something for us to enjoy after dinner tonight...but my husband doesn't like coffee. Somehow, I thought of champagne...and that led me to a Kir Royale.

Making a granita is one of the easiest things ever, so don't be intimidated by its elegant name. You just place liquid in a dish, pop it in the freezer, and stir it once an hour for three or four hours. Easy peasy.

Believe you me, it's reeealllly difficult to make a champagne granita at 9am. Because as much as I wanted to eat it, I couldn't because I needed to be a responsible parent. (Darn kids.)

Plus, by not eating it, I can save it to share with my sweetie tonight.

Happy Anniversary to my dear, sweet husband. Thanks for being my rock for more than 11 years and for always just nodding and saying "mm hmmmm" when I get in one of my moods.

I'm looking forward to our next few chapters. And the rest of the next 50 years we'll be together. :)

~Read More~

Avocado Popsicles

Dear Avocados,

Oh, dear avocado, why can't I quit you? You are simply irresistible to me. Every time I pass you at the store I cannot help but buy three of you. I place you on my counter next to the bananas, who grow old and spotty as you disappear as fast as you're purchased.

See, I used to hate you. Loathe. And then I tried you and it was love at first bite. It started out simple. I put you in salads and mixed you with salsa. Once a week we'd eat an avocado.

But then you became this little nagging voice in my head. "Doooooooroooothhhhyyyy," you'd call out to me. Enticing. Calling me. My siren song.

Before long I was putting you in as many meals as I could. Substituting you for cheese whenever we ate tacos, which became increasingly often. Making turkey-bacon-avocado sandwiches. Putting you in pasta.

And then...then....you took me to the dark side.

Dessert.

Oh, avocado. First I turned you into a frosting. A sweet, green frosting that shocked everyone who saw you.

Then my friend Jocelyn made you into ice cream. And, oh, was I smitten.

I have so many ideas in my head for you, avocado. Too many.

And then one day I saw an article in People magazine. A little picture of you, dressed as a popsicle.

And not five minutes later I was unearthing my popsicle maker and turning you into one of the sweetest, fruity, and yummiest popsicles ever.

Who knew that mixing you with sugar and vanilla and lime could make you so addicting?

Who knew that my daughter would devour your popsicle without even wondering why it was green?

Oh, avocado. You and I, we were meant to be BFFs.

Thanks for the good times. Please don't ever leave me.

Love, your #1 fan,

Dorothy

Avocado Popsicles

by Crazy for Crust

(Adapted from People Magazine)

Ingredients

• 1 cup water
• 1/2 cup sugar
• 1 medium avocado
• 1/4 cup lime juice
• 1 teaspoon vanilla

Instructions

1. Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.
2. Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)

Powered by Recipage

Thanks for reading!

I link up to all of these fabulous parties each week!

Chef in Training, Trick or Treat Tuesday, Cast Party Wednesday, Sweet Treats Thursday, Chic-and-Crafty, Tastetastic Thursday, Sweet Tooth Friday, I'm Lovin' it Fridays, Sweets for a Saturday, A Well-Seasoned Life, Strut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluck, and all of these too!

Deep Dish Peanut Butter Cookie Ice Cream Sundaes

So...yeah. If you don't like peanut butter this may not be the post for you.

Monday was my husband's birthday. Whenever I start brainstorming what to make for his birthday, two things come to mind: carrot cake and peanut butter and chocolate.

When I asked him if there was something he wanted me to make he mentioned maybe something with peanut butter cups.

Well. Now, we all know I did that. Last year. And then some.

Also, I didn't want to make a cake. Too much leftover. You all know my husband pretty well by now. If I made him a cake he would eat one slice and then guess you would eat the rest?

All the running in the world wouldn't cure that, now would it?

So I made him some simple deep dish peanut butter chocolate chip peanut cookies.

And then I dressed them up like they were Cinderella, going to the ball.

No one likes a nekkid cookie. A nekkid cookie might get teased and then feel bad about itself. We can't have that, now can we?

So I made some ice cream. Peanut butter ice cream. You know, using that two ingredient method?

{But this time I used actual whipped cream instead of Cool Whip. 'Cuz my guy is one of those people...you know the type. The "hmmm...that's too sweet" type. WTH does "too sweet" even mean?}

Now, normally, I would have stopped there. But since we're dressing up the cookie, she needed some accessories. A hat, perhaps.

Made of chocolate sauce. And peanuts.

There she is. All dressed up and ready for the ball.

Hubba hubba.

Happy Birthday to my sweet husband. You're a fantastic husband and father.

Now go eat another cookie, will ya'?

Deep Dish Peanut Butter Ice Cream Cookie Sundaes

by Crazy for Crust (Chocolate Sauce adapted from Kitty's Kozy Kitchen)

Ingredients

For the Peanut Butter Cookies

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup flour
• 1/2 cup chopped peanuts
• 1 cup chocolate chips

For the Peanut Butter Ice Cream

• 2 cups heavy whipping cream
• 1/3 cup peanut butter
• 1 can sweetened condensed milk
• 1 teaspoon vanilla

For the Peanut Chocolate Sauce

• 1 cup chocolate chips
• 1/4 cup vegetable oil
• 1 cup roughly chopped peanuts

Instructions

Make the Ice Cream

1. Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.
2. Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.
3. Fold together peanut butter mixture with whipped cream. Transfer to a sealable container and freeze until hardened, four hours or overnight.

Make the Chocolate Sauce

1. Place chocolate chips and oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir until melted and combined. Stir in nuts. Place in a jar and let come to room temperature.

Make the Cookies

1. Preheat oven to 350°. Spray a whoopie pie pan with cooking spray.
2. Cream butter, peanut butter, and sugars until well combined. Mix in egg and vanilla. Add salt and baking soda and mix well. Add flour and mix until just combined. Stir in nuts and chocolate chips.
3. Scoop large spoonfuls (about 2 tablespoons) into pan, press to fit. Bake 8-10 minutes, until edges are brown. Centers will still be a little gooey. Remove from oven and cool 10 minutes before removing from pan. Serve with a scoop of ice cream and a helping of chocolate sauce.

Powered by Recipage

Enjoy, and thanks for stopping by!

I link up to all of these fabulous parties each week!

Chef in Training, Trick or Treat Tuesday, Cast Party Wednesday, Sweet Treats Thursday, Chic-and-Crafty, Tastetastic Thursday, Sweet Tooth Friday, I'm Lovin' it Fridays, Sweets for a Saturday, A Well-Seasoned Life, Strut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluck, and all of these too!

Coconut Macaroon Cake Batter Shake {Sundays with Joy}

I am so excited about this post.

One, because it has the words cake batter and coconut all in the title. I mean, is there really anything better?

Two, because my child thinks I'm a magician, armed with a rolling pin and a wooden spoon that spits glitter and magical rainbows.

And three, because it means I finally got my Joy the Baker Cookbook: 100 Simple and Comforting Recipes and I can join in with Sundays with Joy, hosted by Carrie at Bakeaholic Mama and Ellen at Indigo Scones.

I have been gaping and drooling at Carrie's Sundays with Joy posts for a few weeks now. The premise is simple: once a week we make one of the recipes from Joy's book, and then we post it.

Have you read Joy's cookbook? It's beyond fab. If I could pick all of my favorite things to eat and bake and put it in one cookbook, this would be it. Seriously.

Now...the point of the group isn't to have all of Joy's recipes given away. That just wouldn't seem right. So...I'm not going to be posting her recipes. You'll have to get her book for that!

BUT...you all know how I am about recipes. I have a reeeaaallly hard time following them. I see something I want to make and the first place my mind goes is in ten different directions...figuring out how I can make it my own.

Once in awhile, I'll probably follow her directions. But, more often than not, I see myself changing or adding to her recipe, or making it my own.

Let's start with this shake.

It just so happened that the first week I could participate, the group was making Chocolate Covered Coconut Macaroon Ice Cream.

Could there be a more perfect recipe for me?

And, guys, she made her own chocolate shell. It's super easy. Jordan had never had magic shell before and, as she watched it harden on her ice cream, her face lit up and the smile was huge. To her, I created magic sauce, and was, thus, a magician.

My ice cream was a little icier than expected, no fault of Joy's. I think I need to learn not to buy the cheapest ingredients...like, hey, spring for the expensive coconut milk...flavors and texture don't always come cheap.

And then there's my forementioned recipe issue, a nagging little voice inside my head saying, "More! More! Do More!" So I made a shake.

With devils food cake batter.

And I added the chocolate shell too.

Bliss.

~Read More~

Butter Pecan Pie Ice Cream

Last week we bought a new television. The one in our family room, while still functional, was starting to have pixel problems. As in, I could read the constellations from my couch. And whenever there was a close-up of Gretchen (RHOOC, obvi) her face was covered in teensy tiny black dots, soon to turn into large white ones.

So, we downsized and bought a 47" for the family room. (Yes, I like large TVs. That's all me. The bigger the better. Heck, I'd watch Andy on a movie screen if I could.)

Question was, where to put the dinosaur that was the old TV? I mean, it was still functional, albeit a dot-to-dot in process. No one is going to pay money for it; the part to fix it is more than the cost of the new television.

So we did what all rational, level-headed people do with an old 55" TV. We put it in the living room, right in front of the Christmas tree window. And we hooked up the Xbox Kinect to it.

The Kinect. You know, that video game we got two years ago and hardly ever played? {If I'm not in the mood to move my coffee table and rearrange my family room furniture, I'm probably not in the mood to play a movement video game, clearly.}

So we rearranged the (nonexistent) living room furniture and plugged in Dance Central 2.

And oh my God, you'd think Jordan got a brand new toy.

She didn't stop at all on Saturday afternoon.

And guess what she started doing at 6:30 am Sunday morning? 6:30 am., I kid you not.

She took a break for lunch at noon.

By two she was "resting" with the iPad.

By dinner I had to yell at her to stop with the You're a Jerk so she could set the table.

That child is relentless, I tell you.

All the dancing means she's hungrier. And, I guess, if you dance for six straight hours, it's okay if you have some ice cream.

~Read More~

Cookies 'n Cookie Dough Ice Cream

Okay, so I couldn't let Father's Day go by without talking about my husband. He's such an awesome dad to Jordan.


He's so freakin' awesome that I'm willing to overlook the fact that he can idly sit by and eat his WW desserts and fat-free Breyers instead of joining me in the "let's see who can eat the entire batch of cookies I made today" contest.


Mel is a natural with kids. I remember one time he joined us at the park during a mom's club play date. All of us moms were sitting at the picnic table chatting (where else would we be?) and all of a sudden I realize it's quiet on the playground. I look around and find that all of the kids (ours and some not in our play group) had gathered around Mel and he was telling stories.


Yeah, it's good I married him. Because that is so not me.


He's my rock at the end of the day when I've hadituptohere with Jordan. He brushes her teeth and puts her to bed.


He makes sure to build "daddy-daughter" time into the weekends, so that I can blog, run errands, or watch endless episodes of RHOOC. Or NY. Or NJ. Or whatever freaks they are showing on Bravo.

He gets Jordan. I totally don't, so it's good he does. They have the same personality. And the same laugh.

When she hasn't stopped all freakin' day and then wants to do more! more! more! and I know he's tired, he still goes and plays princesses with her.

And he does all this while working all day, travelling, and saying "NO" to fatty Dorothy-desserts.

I think he's a robot.

~Read More~

Banana Cream Pie Ice Cream {without a machine!}

{Psst...before we get started...did you enter my giveaway yet? No? What are you waiting for...go enter!}

One of the things I love about living where I do (outside Sacramento) is how close it is to lakes and mountains. Lake Tahoe is less than two hours away, making it super easy to head to the snow in the winter or to the lake in summer.

Last summer we took a couple of day trips to Donner Lake. I think I prefer the beach we went to over the large, overpopulated Lake Tahoe beaches. It was a small shore-front, had bathrooms (a must), and Truckee is a little bit closer than Tahoe City.  And? There's a Dairy Queen in Truckee.

Now, I've talked to you all about my love of Dairy Queen. Many of you are new, and might want to check out that story. Because now, I've passed my love of all things DQ down to Jordan.

When I mention Donner Lake, she mentions stopping at DQ on our way home. Girl after my own heart!

Anyway, back to the point. Last year on our first trip to DQ, the special of the month was a banana cream pie blizzard.

I may have died a little and gone to pie heaven when I saw that. And it tasted even better.

So I knew, one day, I would want to recreate it at home.

And now I have.

Two-ingredient ice cream has been all the rage these days. Last year, I made this ice cream out of Cool Whip and sweetened condensed milk and it turned out awesome (are you surprised I used Nutter Butter's?) I have an ice cream maker, but I love this recipe because it's so easy, versatile, and I can make it (almost) fat-free (using both fat-free Cool Whip and sweetened condensed milk).

This time I kicked it up a notch with banana pudding, chunks of pie crust, and chunks of banana.

It tastes exactly like a banana cream pie. It was exactly how I remembered the blizzard, but more ice-creamy. So. Freakin'. Awesome.

I will be making this again. And, oh, the other pie creations I could make...

And it's okay if you, ahem, eat the whole thing yourself. Because besides the pie crust, it's fat-free! :)

Enjoy!

Banana Cream Pie Ice Cream

by Crazy for Crust

Ingredients

• 1 tub Cool Whip (fat-free)
• 1 can sweetened condensed milk (fat-free)
• 4 tablespoons banana cream pudding mix (the powder, not the actual pudding) from a large box
• 1 teaspoon vanilla extract
• 1 refrigerated pie crust (from a pack of 2)
• 1 banana (more if you like lots of banana)

Instructions

1. Bake pie crust (flat) on a cookie sheet in a 350° oven for about 15-20 minutes (watch it after 10 minutes; you want it to be more crunchy than soft, but not burned). Let it cool, then break it into bite-sized pieces.
2. Mix Cool Whip and sweetened condensed milk in a large bowl. Add pudding mix and vanilla and stir well.
3. Slice your banana and cut each slice in quarters. Stir banana and pie crust chunks into ice cream base. Place mixture into a large Tupperware and freeze until hardened (at least 3 hours or overnight). Ice cream has a soft consistency.

Powered by Recipage

Have a Linky Party you want me to join? Add it HERE.

I link up to all of these fabulous parties each week!

Tea Party Tuesdays at Sweetology, Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I'm Lovin' it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters' Stuff, and all of these too!

Brownie Ice Cream Birthday Cake

I have a funny story to tell you today. One that's not really funny to me, but will probably have all of you laughing at me.

I almost decided against telling it, (1) because it is embarrassing and (2) because it's kinda...gross...and we are talking about food. But because I'm a truthful and honest person, I'll tell it anyway. :)

I have a cat. Her name is Callie. She's a calico, and if we're being brutally honest, she's kind of a b****. In true cat form, she's really just into herself and we are at her beck and call.

Because I value my sanity and my sleep, I've made certain accommodations for Callie. She has a habit of yowling all night long if we don't give her what she wants. (And no, "trying to ignore her for a few nights" so she'll "learn" doesn't work. Believe me. I tried.)

Case in point - she has her own water glass. It's pink, and it used to be mine. I have given up my pink water glasses in lieu of one with a lid and a straw, so that she can use a pink cup as her water bowl on my nightstand. I get to listen to her drink all night long, and she let's me live until morning.

{Side note: who knew cats could tell colors? I tried to wash her pink glass once and replaced it with a green one. Finally, at four in the morning I went downstairs and got her a new pink one so that I could get some sleep.}

Anyway, back to the point. Callie has a problem with barfing. She does it all the time. It's not hairballs. I don't know why she does it. (Sure, we could pay the $150 for blood work...but then how would I buy candy?) She's fine in all other ways, eating, drinking, etc. She just likes to barf. At night.

She sleeps on the bed with me. Behind my head. You see where this is going?

Usually her retching wakes me up and I have time to drop-kick her off the bed so that the barf lands on the carpet. Last night? I didn't wake up. Well, until I rolled over into crusty cat barf.

So what's a girl to do at three in the morning? Wake the whole house to change the sheets? No. I moved  to the middle and went back to sleep.

When I woke in the morning I went to strip the bed. And found cat barf. ON MY PILLOW.

*Cue retching.* (From me.)

So....let's talk cake, shall we? I have sort of a love/hate relationship with this cake. I love it because I thought it was cute (it was based on this pin...the pin is way cuter so maybe don't go look?) and because it tasted freakin' awesome.

I kinda hate it because it was Jordan's birthday cake...the one she couldn't eat because she was sick. The one she made us put candles in to sing to her on her birthday and then cried for a half hour because she couldn't have it. (She did eventually eat some, the next week.)

But the love wins out. It's really an awesome cake. It has lots of steps, but is super easy to make.

I layered the bottom of my 9" pan with plastic wrap. Then I made the ice cream layer. You can use whatever ice cream you like, but may I recommend Cake Batter Cookie Dough from Lovin' Scoopfuls? Um, YUM.

Then the brownie layer goes on. Wrap it up and freeze.

Then I iced it with pink almond-scented Cool Whip.

And drizzled it with chocolate ganache.

Seriously, it's awesome. I think I love it more than hate it. And boy, could I have used some when I got up this morning.

Enjoy!

Brownie Ice Cream Birthday Cake

by Crazy for Crust (Inspired by this pin.)

Ingredients

• 1 box brownie mix (9x13” pan size), plus eggs, oil, and water called for to make cake-like brownies
• 1 half-gallon of your favorite ice cream
• 1 container Cool Whip (I used fat-free), defrosted
• Food Coloring, if desired
• ¼ teaspoon almond extract (you can use vanilla if you prefer, but use about 1 teaspoon)
• ½ cup heavy cream
• ¾ cup chocolate chips
• Sprinkles
• 1 cup (or so) of leftover or canned frosting, whatever flavor you want
• Sugar cone and additional chocolate chips

Instructions

1. Mix ingredients for cake-like brownies. Bake the brownie in a 9” round cake pan. (I lined the bottom with parchment and sprayed with cooking spray for easy removal.) It takes about 28 minutes to bake in this pan. Let it cool completely before removing from pan and assembling cake. If the top is very rounded, use a serrated knife to trip the top to make it flat.
2. Assembling the cake: Let the ice cream sit on the counter for about 15 minutes before making your cake. (You can also use the microwave to aid in this step.) Line a 9” springform pan with plastic wrap. Make sure the plastic wrap overhangs the pan. I used three layers.
3. Spread the softened ice cream evenly in the bottom of the plastic-lined pan. Place the brownie on top of the ice cream layer and press it down to seal any gaps. Wrap the plastic wrap over the brownie and freeze until firm, at least 1-2 hours.
4. Make your ganache: pour the heavy cream into a small bowl. Microwave for 40 seconds. Add the chocolate chips and whisk together. Let cool before using.
5. To frost cake: add the almond extract to the Cool Whip and stir. Tint with food coloring, if desired. Remove cake from freezer and remove from pan. Place, brownie side down, on a cake plate or a 10” cake round. Remove plastic wrap and frost with Cool Whip. Return to freezer for about ½ hour.
6. To decorate: Remove from freezer and pour ganache in the center of the cake, allowing it to drip down the sides. Add some sprinkles and return to freezer for ½ hour to allow the ganache to freeze.
7. To make spilled ice cream cone: Melt a small handful of chocolate chips in a small bowl. Dip the top of a sugar cone in the melted chocolate and then roll in sprinkles. Use an ice cream scoop to scoop some frosting onto the center of the cake and top it with the sugar cone, upside down. Add more sprinkles if you wish. Freeze again until ready to eat.

Powered by Recipage

Have a Linky Party you want me to join? Add it HERE.

I link up to all of these fabulous parties each week!

Tea Party Tuesdays at Sweetology, Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I'm Lovin' it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters' Stuff, and all of these too!

Ice Cream Cookies {Butterfinger Style}

So as you read this I will have no internet. Oh, the horror.

Sure, the service interruption is only for a few hours. And it's moving day so I shouldn't be on the computer anyway.

But.

No internet? No blog reading? How will I cope? By 10am I'm going to be like an addict jonesing for a fix.

But during the day today won't be the problem. The big problem is going to come tonight. Because we're having the internet moved today but not actually sleeping at the new place until tomorrow. Why, you ask?

Because the internet has to be there in order for Direct TV to come install my TV. He's coming tomorrow. And a day without TV? WAY worse than a day without internet.

Sorry internets, but it's true. I *may* love TV a little more than you. But not much, I promise.

I feel like that sentence was a Sophie's choice moment. Like I'm telling one child I love him more than his sister.

Thank goodness I only have one kid.

Anyway, I'm sorry if I don't link or comment as much as normal because I'm sans internet. And under the watchful eye of my husband who might give me the death stare if I try to blog while he's struggling to move my granite-top kitchen table by himself.

I made you these cookies so you'll still like me even in my absence.

It seems that putting ice cream in baked goods is all the rage these days. I've seen it in bread and in brownies. I thought, why not put it in cookies?

I modified this cookie recipe by adding one single-serve size cup of ice cream to the batter and upping the flour a little to adjust for the extra liquid. I also lowered the sugar because the ice cream is sweet. I used Dreyer's Butterfinger ice cream because it looked good that day, but you can use any flavor you want. Just swap out the flavor and the mix-in (I used a chopped up Butterfinger) to suit your tastes. I have several combos I want to try, and yes, one of them involves Reese's.

These cookies turned out super moist and chewy. They almost looked raw when they were done cooking, but they were perfection. Absolute perfection. This is definitely a keeper recipe! And it would be great for Christmas...bring a little summer into the cold, dark nights.

Enjoy!

Ice Cream Cookies {Butterfinger Style}

Adapted from this recipe.

Recipe from www.CrazyforCrust.com

Ingredients:

1 stick butter

1/3 cup granulated sugar

½ cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 single-serving size ice cream cup (still frozen), Butterfinger flavor (approximately 5.8 oz or ½ cup)

2 cups all-purpose flour

1/8 teaspoon salt

½ teaspoon baking soda

1 cup chocolate chips

1 king-sized Butterfinger, chopped (about 1 cup)

Directions:

1.       Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

2.       While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

3.       Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Beat in frozen ice cream. It will take a minute or so to become smooth. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips and chopped Butterfinger pieces. Stir to combine.

4.       Chill for 30 minutes to one hour, until cooled.

5.       Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 10-12 minutes (depending on size). They will look not done, but once the bottoms are browned they are finished. Let cool for 5 minutes, and then remove from pans to cool completely.

Yield: 2 dozen

Flavor variations: Change up the ice cream flavor and candy flavor to suit your taste! 

This recipe may be linked with:

Monday: Mingle Monday (Add a Pinch), Joy of Desserts. Tuesday: 2 Maids a Baking (2 Maids a Milking), Tea Party Tuesdays (Sweetology), Mushki Loves My Stuff (Mushki Loves), Totally Tasty Tuesdays (Mandy's Recipe Box), Talent Show Tuesday (Chef in Training). Wednesday: Cast Party Wednesday, Made It On Monday (Lark's Country Heart), This Chick Cooks.  Thursday: Sweet Treats Thursday (Something Swanky), Chic-and-Crafty (Frugal Girls), Turning the Table Thursdays (Around My Family Table), Tasty Thursday (The How-To Mommy), Tastetastic Thursday (A little nosh). Friday: Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home). Saturday: Sweets for a Saturday (Sweet as Sugar Cookies), Seasonal Inspiration (Crumbs and Chaos). Sunday: A Well-Seasoned Life,Sharing Sundays (Everyday Sisters), Strut your Stuff Saturday (Six Sisters' Stuff)