Tag Archives: Chocolate

S’mores Ice Cream Cake

17 Apr

smores cake

This wonderfully delicious ice cream cake is another one of my favorites! Through many trials and errors this recipe is, by far, worth the effort.  Everyone has had s’mores ’round a campfire, right? I have many pleasant memories of family times spent by a campfire. Whether it was camping with my parents and sisters as a kid or spending a quiet evening with my husband by our garden fire pit, memories come flooding back. Let me know what your favorite campfire moments are! Maybe this ice cream cake will conjure up old memories of good times spent around a campfire or will put you in the mood to make some new memories. Either way, this ice cream cake is sure to please!

You will need:

10 graham crackers

2 Tbsp. butter, at room temperature

4 oz. bittersweet chocolate

1 14 oz. can sweetened condensed milk

1 1/2 tsp. pure vanilla extract

2 cups heavy whipping cream

1 cup mini marshmallows

1/4 cup mini chocolate chips

Firstly, go over and preheat Mister Oven to 350 degrees. Nice & toasty! Next, line the bottom (only) of an 8 inch springform pan with parchment paper. Parchment paper has become my new best friend!! Now, in a food processor, pulse 8 graham crackers, until finely ground. If you don’t have a food processor, the old-fashioned way of using a plastic bag and rolling-pin to crush the crackers will suffice. Add the butter now until well mixed. Press the graham cracker mixture into the bottom of your prepared pan. Bake until golden brown, about 8 – 10 minutes. Let cool completely, about 25 minutes.

Now, you are ready to make the sinful chocolate layer! Start by melting the chocolate (not the chips) in the microwave, let cool slightly. Use your electric mixer to beat the chocolate along with, half the sweetened condensed milk and 1/4 tsp. of vanilla in a large bowl until completely combined. Add 1 cup of the heavy cream and beat until you have thick, stiff peaks form. Fold in the marshmallows. Now we are ready to spoon the mixture on top of the cooled crust. Spread it evenly. Are you getting excited yet?! Clean the bowl. We are going to use the same bowl to make our ice cream for the top. Using an electric mixer, beat the heck out of the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form (again!). Usually, 3 – 5 minutes. Fold in 1/2  cup of the mini chocolate chips. Spread this on top of the chocolate layer. Almost done!! Next, break the remaining 2 graham crackers into tiny pieces. Sprinkle them along with the rest of the mini chocolate chips over the top. Cover it well and freeze until firm, at least 8 hours.

When you are ready to serve, unmold your creation and transfer to a pretty platter. Let it sit for 5 minutes before slicing. Viola…….one scrumptious, s’mores ice cream cake!! Enjoy…….

Advertisements

Chocolate – Peanut Butter Cupcakes

12 Apr

pnut butter cupcakes This wonderfully delicious cupcake combines two of my favorites, chocolate and peanut butter! Who doesn’t love chocolate and peanut butter??!!  This cupcake looks beautiful and appears to be time-consuming, but it’s very easy. I made these for a friends daughters birthday and they just loved them. Whether you are making these cupcakes for yourself or someone else, they are sure to be enjoyed!

Ingredients:

1 box cake mix, Devil’s Food

1 C. Cold Milk

1 pkg. ( 4 serving size) Vanilla flavored instant pudding ( I prefer Jell-O brand)

1/2 C. smooth Peanut Butter

1 1/2 C. Cool Whip, thawed

4 squares Semi- Sweet Baking Chocolate ( I prefer Baker’s brand)

1/4 C Dry Roasted Peanuts, chopped

Preheat oven to 350 degrees. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 minutes. (Cupcakes need to still be warm to fill.)

Pour milk into a medium bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into a small freezer resealable plastic bag or pastry bag; seal bag. (If using a plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into each cupcake; pipe in  about 1 Tablespoon of the filling.

Microwave whipped topping and chocolate in a small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.

Makes 2 dozen cupcakes.

Cake Batter Fudge

27 Mar

cake batter fudge

Ingredients:

Yellow Cake Mix ( I prefer Duncan Hines)

1/4 C. Butter – cubed

1/4 C. Milk

1 C. Confectioners sugar

Put 1 cup of cake mix and 1 cup of Confectioners sugar in a microwaveble safe bowl. Mix. Add butter and milk. Do not mix. Put in microwave for 2 minutes. Take out and stir. Mix in sprinkles. Mixture will look like cake batter. Pour into greased pan. Refridgerate for1 hour, then cut into squares.

You can use other cakes for the yellow. This works well with Chocolate cake and chocolate sprinkles. It tastes great but it is not as colorful.