Tag Archives: Springform pan

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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Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1

Cheesecake Factory Cheesecake

16 Sep

Yesterday was my daughter’s birthday. I’m no expert cake decorator, but I have a lot of fun doing my kids’ birthday cakes. I don’t do plain boxed cake mixes because birthdays are a special occasion! And when else do you have the excuse to make something fancy? But I don’t ever get too fancy – fondant scares me. I get creative and use cupcakes, rice crispies, twinkies, and my favorite – starbursts. 🙂

This year, my daughter wanted a cheesecake. I’ve never made a cheesecake before, and my favorite part of birthday cakes is coming up with a fun way to decorate – how do you decorate a cheesecake? “With a mouse,” she said. A mouse? Of course a mouse…it’s a ‘cheese’cake. 🙂 Love it.

So, I learned a few things with my first cheesecake: First, do not start making it at 10:30 pm. You won’t get to bed until 2 am. Second, after baking you have to prop open the oven and let the cheesecake cool inside – do a toothpick test to make sure it is cooked through before doing that. You may end up with an un-cooked center and not find out until your cheesecake is cooled and it’s too late to do anything about it. Third, make your cheesecake at least a day in advance. The flavor is better if you let it sit for a full 24 hours.

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Ingredients:

Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

Original recipe found here: http://www.momswhothink.com/cheesecake-recipes/cheesecake-factory-recipe.html

Here is my final product! I added yellow food coloring to make it look more ‘cheesy,’ and the mouse is make of starburst that I colored with food coloring and warmed to make it malleable. It turned out cute!

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**The crust recipe below is for those who prefer a crust without nuts**

 

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.