Oreo Fudge Ice Cream Cake

Easy and good, that's what I was after for my husband's birthday cake.  He loves ice creams cakes, so I thought this one looked really good and would be easy enough to complete during my son's nap.  I cannot say enough how easy this cake was to make.  Some might say it was a piece of cake ;)  All you need are 5 ingredients: 1/2 cup hot fudge topping, 1 (8 oz) tub Cool Whip, 1 (3.9 oz) package of chocolate instant pudding mix, 8 Oreo cookies, and 12 vanilla ice cream sandwiches.


Everyone really enjoyed this cake.  When we sliced it, it looked perfect, just like the picture on the Kraft website.   It had such a beautiful presentation.  (I forgot my camera, so I didn't get any pictures of my sliced cake, but trust me it looked great!)

Although the cake tasted great, I know it could have been better had I grabbed the regular full fat, full sugar ice cream sandwiches that I intended to buy.  In a whirlwind trip through Target with a tired kiddo, I grabbed the first box I found, which happened to be 'no sugar added'.  This essentially translates into 'no flavor' in my book.  Oh well, I'm sure I'll be making this again and will be sure to grab the good stuff!  I wonder how this cake would taste made with Klondike bars and Nutella instead of the hot fudge?  I just might have to try this out ;)

Fudge & Cool Whip; Add the pudding mix; Add the Oreo's;  All mixed up.

Layers 1, 2, 3, 4, 5 and the Cool Whip 'frosting'.

For the complete recipe, click here.

Strawberry Pizza

Fresh, juicy, red strawberries. Finally, they're back in season!  Straight out of college, I got my first job in a town in Florida called Plant City.  It's claim to fame is being "The Strawberry Capital of the World".  I do have to admit, they were phenomenal strawberries. So now, every time I go to the supermarket to buy strawberries I look to see if they're from Plant City.  Most of the time they're not since I live in California.  When in season, the ones out here in Cali are good too, but there's just something about those Plant City strawberries that made them extra juicy and sweet.   If you happen to be in the area, the Florida Strawberry Festival goes on from March 3-13, 2011.  The California Strawberry Festival will be held May 21-22, 2011 in Oxnard.


Strawberry pizza, that's what I decided to make for our monthly bunco night.  I found the original version of this recipe in my favorite magazine, Cuisine at Home.  I highly recommend getting a subscription (and no, I was not paid to say this!).  I don't think I've ever been disappointed with any of their recipes.  Most of the time they aren't too weird either.  Some cooking magazines try to get too fancy and creative and have you running around to all the supermarkets trying to find obscure ingredients.  Not Cuisine at Home, they use every day ingredients, for the most part, to create mouthwatering recipes that are never to disappoint.

There were a couple things I changed.  For some reason, my shortbread dough was too wet so I had to add an extra 1/3 cup of flour.   It was enough extra flour to make it spreadable without making a gooey mess all over my hands.  Also, instead of using mascarpone cheese, I used a substitute I found on Judy's Kitchen that consisted of cream cheese, sour cream and heavy cream.  It tasted great in the finished strawberry pizza.

I loved this dessert.  Next time, I think I'll make only half the amount of shortbread dough so that it is thinner.  A few friends and I agreed that we got full on the crust.  Regardless, it was still fantastic!

Spread dough out onto a cookie sheet lined with parchment paper.

Spread cream cheese mixture on top of shortbread crust.

Fresh slice strawberries, mmm!

Strawberry Pizza....ready to cut and eat!

Chocolate Pistachio Marble Cake

Chocolate Pistachio Marble Cake

I don't make cakes very often, but when I decide to make a cake, this recipe is my absolute favorite!  My mom used to make it every once in a while when I was growing up. 

Sometimes frosting is a good thing, other times (like this) it's so over rated.  Just a little sprinkle of powdered sugar is all this cake needs to bring it to absolute perfection.

I love this cake, not only because it is so simple to make, but because it is so moist and practically melts in your mouth.  Believe it or not, I used a boxed cake mix.  I know, I know it's hard to believe I didn't do things from scratch this time.  Therefore, I dedicate this cake to all my readers (all 12 of them, haha....lol) who say they're too busy to bake. :)  Although, I did use my homemade chocolate syrup in place of the Hershey's stuff. ;)  It worked out beautifully!

Just a few simple ingredients, mix, and pour.

Add the chocolatey goodness, pour, then bake.

Marbled chocolate pistachio cake....yummo!

Click to ENLARGE. 

To print, left click> file> print. To save file to your computer, right click on image, then "save image as".

Sweet as Sugar Cookies is having a linky party, and I was invited!  So, stop by and check out all the other fantastic looking treats!  There are so many delicious treats it's hard to decide which one I should make first! Click on the button below to check it out...

Frosted Banana Cake

This is a fantastic banana cake that I had at a playdate about a month ago at Julia's house.  Being a family recipe, you know it's special.  Julia is quite the chef and everything she makes is delicious and this was cake was no different.  

I'm not exactly sure what classifies banana cake as a cake and say banana bread as a bread, but there is definitely a difference.  This cake is lighter in texture than a typical dense banana bread, so maybe that's the point of differentiation. 

The recipe says to use 2-3 bananas.  I used 3 bananas when I made mine and I think it came out wonderfully.  I suppose you can just use whatever amount you have on hand.  Also, Julia's recipe notes that you may substitute sour milk (1/4 cup reg. milk + 1 tsp vinegar) for the buttermilk in the recipe, but it's not exactly the same as using good ole buttermilk.

Spread the batter in the pan.

Baked and ready for frosting!

All frosted, dig in!

Click to ENLARGE.

To print, left click> file> print. To save file to your computer, right click on image, then "save image as".

 

Click to ENLARGE.

To print, left click> file> print. To save file to your computer, right click on image, then "save image as".

 

 

Enjoy!

Soft Sugar Cookies for Decorating

Decorating cookies is so much more fun when the family gets involved.  The hubby and I had some fun on Halloween making and decorating my favorite sugar cookies.  The baked cookie part isn't very sweet at all, so that's what makes the decorating part so sweet....pardon the pun. :)

These cookies have a very tender, almost cake-like texture, similar to those yummy Lofthouse cookies found at the store.  My husband and I agree these are better because a) They're made with love at home and b) They aren't so sickening sweet....unless you care to heavily apply the frosting and/or Candy Melt coating.  Indulge!

I smeared vanilla cake frosting and orange Wilton Candy Melts on the cookies and topped with festive sprinkes.

The hubby got after the artistic decorating.

Ready for transport (the cupcake carrier worked great)!

 

Click to ENLARGE.

To print, left click> file> print. To save file to your computer, right click on image, then "save image as".

A couple notes:

1)  In the recipe withhold 1/4 cup of flour and add it at the end of mixing if needed.  You don't want the dough to be too wet, yet you don't want it to be too dry either.  Cooling the dough helps it to solidify, so don't stress out too much.

2)  Since the sugar content is relatively low compared to some other cookies, these won't brown unless you really over cook them...and by then they'll be very dry.  When they're done they should have some spring to them when gently touched in the oven.

Update: I am addicted to these cookies!  They are the absolute best and would rival any gourmet bake-shop cookie.  Try making them with the whole family for the next holiday event or just because.  I guarantee you won't be disappointed!

P.S. The cookies topped with vanilla icing are my favorite :)

Update: Recently I made these cookies for a friend's baby shower. I glazed these cookies with this glaze recipe and added a drop or two of almond and vanilla extract.  For the piping I used a typical royal icing.  Everyone at the baby shower loved these cookies. I also packaged them up in little baggies for party favors.  What was really nice is that unlike using buttercream icing or the stuff from a tub, the glaze and piping harden so they aren't so messy during storage and transport.  Click on this link for my favorite vanilla buttercream frosting, it's so much better than the store stuff.  I've done it with and without the lemon juice. Both are great. For the cookies, I left out the lemon juice.  It also works great on cupcakes :)

Peanut Butter Balls

I was craving something a little sweet and indulgent tonight, but didn't want to spend a lot of time cooking since my dear husband needed to get in the kitchen to make us dinner.  I love that guy! (He made us sliders and a salad if you were wondering.  It was delicious!)  Anyhoo, an old recipe that I remember making with my mom when I was a wee little one came to mind: Peanut Butter Balls.  

Minimal prep and no baking required! It only takes about 10 minutes to make.

Peanut Butter Balls

1 cup nonfat dry milk powder

1/2 cup peanut butter

1/2 cup honey

1/2 cup graham cracker crumbs (about 3 1/2 crackers)

Chocolate sprinkles or powdered sugar

Instructions:

Crumb the graham crackers in a food processor. Add the nonfat dry milk, peanut butter, and honey.  Process until it is well mixed.

 Roll the dough into 1" balls and then roll in chocolate sprinkles (or powdered sugar). 

Keep refrigerated. Makes about 20 peanut butter balls.

I look forward to making these when Aaron is a little older. I think we'll have fun making these together :)

Enjoy!

Update:  If you want something a bit healthier or for the little ones check out this recipe for Almond Butter Balls. I haven't made it yet, but plan to soon!

Summer salads

Ahh another weekend in the books.  This weekend was full of fun summer bbq's with good friends.   I used these opportunities to share some new salad recipes I recently acquired.

Caramel Apple Deconstructed

I'll start with a yummy caramel apple salad that I got a few weeks ago from my mom. She had it at a bbq and was able to snag the recipe.  I would say it's more of a dessert than a side dish since it's pretty sweet. The best part is that I was able to whip it up super quick! What's even better is that I didn't feel a bit guilty while eating a big bowl full. :)

I have made the caramel apple salad using Lite Cool Whip and Fat Free Cool Whip.  I couldn't really tell a difference, but when I made it with Fat Free Cool Whip I only added 1 1/2 cups since I wanted the caramel taste to come through stronger.   I think next time I might chop up a chocolate bar on top. Yummo! Nothing gets better than caramel & chocolate in my book!  One more thing, I used a combination of granny smith and fuji apples.  I thought the tartness of the granny smith apples complemented the overall sweetness of the 'salad' very well.


Needless to say, everyone approved of this salad, well everyone except my husband, but that's because he's not a big fruit kind of guy.  Put some bbq pulled pork in front of him and he's in heaven. I'll get to the bbq pulled pork that has dubbed me the title 'pit meister' another time just to keep you salivating!

Orzo smorzo, but oh so good!
I never know what to do with orzo.  Why use rice shaped pasta when you could just make rice?!  However, I have to say that rice probably wouldn't taste very good in this summer salad that I got from a friend, Lauren Schenke.  It was fantastic and my good friend and Aaron's Godmother, Erica, gave it "two thumbs up".   The picture below just doesn't to it justice.  One of these years I'll get a fancy SLR camera, but for now I have to maximize the functionality of my little point and shoot.

The heirloom tomatoes I got from the farmers market worked out great in this salad since they were firm enough that they didn't squish all over the place.  I used fresh raw corn, but realized after making the salad that I was probably supposed to cook it first.  Oh well, regardless it tasted great!


By the way, if you're ever looking for good recipes, go to myrecipes.com to find all those fantastic recipes published in Cooking Light, Southern Living, Sunset, and others.  It's the first place I go for new recipes. No subscription or registration needed!

Orzo Salad with Corn, Tomatoes, & Basil (recipe link)
Cooking Light, JULY 2001

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• DRESSING:
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  olive oil
• 1  teaspoon  red wine vinegar
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3  garlic cloves, crushed
• 
  SALAD:
• 1  cup  uncooked orzo (rice-shaped pasta)
• 2  cups  fresh yellow corn kernels (about 4 ears)
• 2  cups  chopped tomato
• 1/2  cup  vertically sliced red onion
• 1/4  cup  finely chopped fresh basil

Preparation

To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain, and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat. Let stand 30 minutes.

Nutritional Information

Calories:

312 (16% from fat)

Fat:

5.4g (sat 0.8g,mono 3g,poly 1.2g)

Protein:

10.1g

Carbohydrate:

59g

Fiber:

5.1g

Cholesterol:

0.0mg

Iron:

2.9mg

Sodium:

318mg

Calcium:

27mg

Cooking Light, JULY 2001

B A N A N A S

Am I the only one who has black bananas attacking me when I open the freezer door? Well, considering I already have my maximum allowance of frozen bananas (3 - just enough to make banana bread) I had to figure something else out for the tired ones on my kitchen counter.  These dreaded bananas were destined for something much sweeter than banana bread: Banana Oatmeal Chocolate Chip Cookies. Wow, that's a mouthful to say!

Several years ago, a colleague of mine at Barbara's Bakery, Rebecca, gave me a "calorie-bomb" of a recipe for Banana Oatmeal Chocolate Chip Cookies.  Those are actually her words to describe the recipe.  As I do many recipes, I altered this one to make it less damaging and it turned out great. Even my picky eater 15 month old loved them. This is the kid who won't even eat ice cream or cake! What kid doesn't eat cake or ice cream?!

The cookies didn't spread at all during baking, which meant nice thick cookies. However, rather than a typical gooey cookie texture, the inside was more like a moist muffin. Fine by me!  I'll just call these my muffin-top cookies.....and if I don't eat too many I won't get a muffin-top either!

By the next morning these muffin top cookies made a great snack to go with my coffee. Yum, yum!

Note: If you are expecting super sweet & sinful cookies, these aren't the cookies for you.


Banana Oatmeal Chocolate Chip Cookies (Meghalicious modified)

1/2 cup Crisco shortening
1 cup sugar
1 egg
1 cup ripe bananas, mashed (blacker the better)
1/4 cup applesauce
1 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
1 3/4 cups quick oats
3/4 cup wheat flour
3/4 cup all-purpose flour
1/2 tsp baking soda
9 oz (3/4 pkg) semi-sweet chocolate chips


Cream the shortening and sugar in a mixer. Add the egg, mix well. Add the bananas, applesauce, salt, nutmeg, and cinnamon; mix well. Add the oats, flour and baking soda. Mix just until combined. Stir in chocolate chips.


Drop cookies on an un-greased cookie sheet. Bake @ 375 F for 12-15 minutes or until the peaks on the cookies are golden.
Makes about 3 dozen cookies.