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Snickers Ice Cream Cake

18 Mar

I should be posting about the fabulously Irish dinner we had tonight, but I don’t have the pictures uploaded yet, so instead you get the equally fabulous ice cream cake we made for my husband’s birthday. Holy crap this is a rich cake! Very, very tasty and it gets an A++ for presentation. In all honesty, I think next time I will substitute the peanut butter ice cream for plain vanilla. Not that I didn’t like it, it’s just that I couldn’t even finish an entire slice because of the richness. I was done about half way through. A little less sweet, and I could have eaten half the cake – so maybe it’s a good thing I was forced into moderation. 🙂 But, keep the vanilla ice cream option in mind if you like to tone things down a little.

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Ingredients

1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed
1 20 oz bottle chocolate sundae syrup
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

 

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Original recipe: http://www.lifeloveandsugar.com/2013/05/28/snickers-peanut-butter-brownie-ice-cream-cake/

 

 

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Caramels

9 Aug

I found a post on Facebook today, all about how honey and cinnamon are the cure-alls for just about anything that ails you. Someday, someone is going to make an incredible break though declaring caramel and chocolate to be the single two ingredients needed for good health and world peace.

I stink at making candy, but, turns out, my husband is pretty good at it. The trick is to follow the advice of your thermometer. Don’t try to guess (it doesn’t work out…trust me) – and if you don’t have a thermometer, well then go out and get one. And make caramel…lots of caramel. World peace, remember?

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Ingredients:

2 cups sugar

1 cup brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 1/4 tsp vanilla

Grease a 12×15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

*Original recipe found here: http://allrecipes.com/Recipe/Caramels/Detail.aspx?event8=1&prop24=SR_Thumb&e11=caramels&e8=Quick%20Search&event10=1&e7=%2f404.aspx