Fudge Ice Cream Sandwich Cake

I have not made this ice cream cake in years.  Years!! What is my problem?  How could I have deprived my children for so long?  I honestly don't know, but I am rectifying the situation now.  With this cake.  It is so easy, and seriously, who doesn't like ice cream sandwiches?  With an Oreo fudge filling? Topped with whipped topping, more Oreos, and hot fudge sauce? Yeah.  Everyone wants this cake. I originally found this recipe in a Kraft Foods magazine quite a few years ago, and have adapted it.  

Fudge Ice Cream Sandwich Cake

24 ice cream sandwiches (you can get creative and use different flavors)
4 cups whipped topping
1 cup hot fudge, warmed
2 packages (4 serving size each) instant chocolate pudding mix
2-4 Tablespoons milk
24 Oreo Cookies, chopped

Layer 12 of the ice cream sandwiches on the bottom of a 9x13 pan. Place in the freezer.

In a large bowl, stir together 2 cups of the whipped topping and the warm hot fudge until blended.  Add the pudding mixes and stir until combined.  Stir in enough of the milk to reach a spreadable consistency.  Stir in about 2/3 of the chopped Oreo cookies.  Remove the pan of ice cream bars from the freezer, and spread the fudge mixture evenly over the top.  Layer the remaining 12 ice cream sandwiches on top of the filling.  

Spread the remaining 2 cups of whipped topping evenly over the top. Sprinkle with the remaining 1/3 of the chopped Oreos, and drizzle with extra hot fudge sauce, if desired.  Freeze until solid.  Makes 24 servings.

Enjoy!  -Cardamommy

Hot Chocolate Chip Pound Cake

I have been on some kind of a weird pound cake crave lately.  I think I have made pound cake only one other time in my life, but suddenly this week it was a necessary thing at my house.  I found this recipe and loved the addition of  hot chocolate powder instead of just plain cocoa, so I made a few adjustments and came up with this delicious confection.  

Hot Chocolate Chip Pound Cake

2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons vanilla greek yogurt
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate powder (I used Swiss Miss)
½ cup milk chocolate chips 

1/2 cup marshmallow bits

Preheat the oven to 350F.  Line a 9x5 inch loaf pan with foil and grease the foil.

Place the flour and salt into a medium bowl. In a small bowl, whisk together the eggs, yogurt, and vanilla.

In a large bowl, cream together the butter and sugar until light and fluffy, several minutes.  On low speed, gradually beat in the flour, a little at a time, until just incorporated. Beat in the egg mixture, a little at a time, until just incorporated.  Remove about 1/3 of the batter and transfer to a separate bowl.  Stir in the hot chocolate powder and the marshmallow bits.  Stir the chocolate chips into the vanilla batter.

Spoon half of the vanilla batter into the preapared pan, and smooth the top.  Drop half the of the chocolate batter in spoonfuls over the vanilla batter in the pan.  Pour the remaining vanilla batter over the chocolate, then drop spoonfuls of the remaining chocolate batter on top.  Using a long skewer or knife, run it through the batter in a swirling pattern.  Tap the pan on the counter to level the batter just a bit.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean.  Using the foil as handles, lift the cake out of the pan and let cool on a cooling rack for several minutes.  Carefully peel off the foil, and let the cake cool completely.  Makes about 12 servings.

Enjoy!  -Cardamommy

Birthday Cake Swig Sugar Cookies

So, I kind of got into the birthday cake groove with my Hungry Puppy's birthday recently.  I had the idea for these cookies, but it got voted down by the Birthday Girl.  So what did I do?  I made them anyway.  Because I'm like that.  I've done a few variations of these cookies before because my family loves them.  These also did not disappoint.  And the frosting. Be still my heart.  This recipe makes a super ton of cookies.  If you want bigger cookies, just use a 2 tablespoon size scoop and you'll get about 30-36.

Birthday Cake Swig Sugar Cookies

Birthday Cake Cookies:
1 cup (2 sticks) butter, room temperature
3/4 cup canola oil
1 1/4 cups granulated sugar
3/4 cup powdered sugar
1 teaspoon butter flavoring
1 teaspoon cream cheese flavoring
1 Tablespoon water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
5 1/2 cups all purpose flour
1/2 cup multicolored jimmies sprinkles

Birthday Cake Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon butter flavoring
1/2 teaspoon cream cheese flavoring
1 1/2 teaspoons meringue powder
3 3/4 cups powdered sugar
1 Tablespoon milk
1/4 cup multicolored jimmies sprinkles

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, oil, granulated sugar, powdered sugar, butter flavoring, cream cheese flavoring, water, and eggs.  Add the flour, salt, baking soda, and cream of tartar, and beat until almost combined.  Beat in the sprinkles until evenly distributed.

Scoop the dough into tablespoon size balls, and place on the prepared baking sheet.  Using a glass dipped in sugar, flatten the dough balls until they are flat, and the edges are cracked.  

Bake the cookies in the preheated oven for about 8  minutes.  Remove cookies from the oven and transfer to a cooling rack to cool completely before frosting.

For the frosting, Cream together the butter, shortening, butter flavoring, cream cheese flavoring, and meringue powder.  Beat in the powdered sugar, one cup at a time, until combined.  Beat in the milk and continue beating the frosting for 2 to 3 minutes until light and fluffy.  Add the sprinkles and beat until evenly distributed.  Spread or pipe the frosting on top of the cooled cookies.  Makes about 70 cookies.

Enjoy!  -Cardamommy

Chocolate Birthday Cake Cookies

Yep, more birthday cake cookies.  These are super similar to the Birthday Cake Cookies, just chocolate!  And who can resist chocolate birthday cake.  If only there was frosting... Oh well.  Another day perhaps.  Wait,who am I kidding?  There will be birthday cake cookies with frosting soon for sure.  Recipe adapted from here.

Chocolate Birthday Cake Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup all purpose flour
1 1/4 cups chocolate cake mix 
2 Tablespoons instant chocolate pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup multicolored jimmies sprinkles
1 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg, vanilla extract, and butter flavoring until incorporated.  Add the flour, cake mix, pudding mix, baking soda, and salt, and beat until just combined.  Stir in the sprinkles and chocolate chips until evenly distributed. Scoop the dough into tablespoon size balls and place on a tray lined with waxed paper.  Cover and chill for several hours, or overnight. 

Place the dough balls onto the prepared baking sheet, leaving a bit of space in between for the cookies to spread.  Bake in the preheated oven for 8 to 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 42 cookies.

Enjoy!  -Cardamommy

Neapolitan Checkerboard Cake

So this cake. It's my youngest Hungry Puppy's Birthday Cake!!  I told her that I would make it, then I realized what I had committed to and wondered if I had made a mistake.  Needless to say, I am extremely pleased that it turned out. And relieved.  I had visions of making a super simple last minute night before the party birthday cake.  Thankfully I didn't have to.  This cake maybe looks a little complex, but it was really quite easy.  A couple of notes: If you only want to do two colors, just eliminate the third and alternate dark and light, and make it a two layer cake.  You can use a cake mix (I did cake mixes this time), or use your favorite cake recipes.  You will want a somewhat sturdier cake, as you will be cutting and moving it around, so a softer crumbly cake may fall apart.  For the frosting, again, make your own (I made my own to counter the cake mix!) or use store bought.  Lastly, you will need one cake layer of each color you use, so if you use a cake mix you will have an extra layer for each color that won't be used.  I turned my extra batter into cupcakes (for a separate birthday treat), or you could tightly wrap and freeze the extra cake for another occasion.

Neapolitan Checkerboard Cake

1 9-inch Chocolate cake layer
1 9-inch Strawberry cake layer
1 9-inch Vanilla cake layer
2 cups Chocolate Frosting
2 cups Strawberry Frosting
2 cups Vanilla Frosting

For each cake layer, use a 5.5 inch round cookie cutter (or find a 5.5 inch round template and cut the cake with a knife), and cut out one ring (repeat for all three cakes).  Next, use a 2.5 inch round cookie cutter and cut out a ring inside the 5.5 inch ring (repeat for all three cakes). For each cake layer you should now have 2 rings and a center circle.

For the first layer, place the largest vanilla ring on a cake plate.  Place the second largest chocolate ring inside the vanilla ring.  Place the strawberry circle in the center.  Spread a layer of strawberry frosting on top.  For the second layer, place the largest strawberry ring on top of the first frosted layer. Place the second largest vanilla ring inside the strawberry ring.  Place the chocolate circle in the center.  Spread a layer of strawberry frosting on top.  For the top layer, place the largest chocolate ring on top of the frosting.  Place the second largest strawberry ring inside the chocolate ring.  Place the vanilla circle in the center.  

Frost the top of the cake with vanilla frosting, and frost the sides with the chocolate frosting.  Sprinkle chocolate sprinkles over the top, if desired.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Birthday Cake Cookies

This week my baby, my youngest Hungry Puppy is turning seven. Seven!!  And oh boy do we have a treat packed week of birthday festivities.  I have planned a Neapolitan checkerboard cake for her birthday party (which I will post if it isn't a disaster), neapolitan cupcakes for her music class, and decorated doughnuts for her school class.  Two days ago she asked if she had swimming practice on her birthday.  I said yes.  She then asked if we would bring treats to swimming as well.  And because she is my baby, and I can't say no to birthday treat requests (obviously), I said yes.  And these cookies happened.  As well as a chocolate version.  They are super easy, no rolling or frosting or anything, and so cute!  And so delicious!  Like really yummy.  Recipe adapted from here.

Birthday Cake Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup all purpose flour
1 1/4 cup yellow cake mix 
2 Tablespoons instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup multicolored jimmies sprinkles
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg, vanilla extract, and butter flavoring until incorporated.  Add the flour, cake mix, pudding mix, baking soda, and salt, and beat until just combined.  Stir in the sprinkles and white chocolate chips until evenly distributed. Scoop the dough into tablespoon size balls and place on a tray lined with waxed paper.  Cover and chill for several hours, or overnight. 

Place the dough balls onto the prepared baking sheet, leaving a bit of space in between for the cookies to spread.  Bake in the preheated oven for 8 to 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 42 cookies.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 40 cookies.

Lemon Cake with Chocolate Lemon Frosting

I really wanted to make this cake for Easter dinner.  But...it failed.  Big time.  The cake came out of the pan in pieces and was kind of tough.  Not awesome.  So I threw together a quick lemon frosting (which actually rocked), and had my oldest Hungry Puppy frost it for me.  Not to be deterred, I tried again.  I used a different cake recipe this time, and created my own frosting.  I added lemon to the chocolate frosting just to keep the lemon theme throughout the entire cake, and it is so perfect.  Don't be afraid to pair lemon with chocolate, it totally works amazingly well!  The chocolate lemon frosting is going to be a new favorite for sure!  I am seeing this combination in brownie form in the future.  Cake recipe slightly adapted from here.

Lemon Cake with Chocolate Lemon Frosting

Lemon Cake:
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice
Zest of 3 lemons
1/2 cup lemon curd
3 eggs
1 cup milk

Chocolate Lemon Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
Zest of 1 lemon
1 teaspoon lemon extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
4 Tablespoons fresh lemon juice
1/2 cup lemon curd

Preheat the oven to 350F.  Grease 2 8 or 9 inch round baking pans, then line the bottoms with parchment paper and grease the parchment.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the vanilla extract, lemon extract, lemon juice, lemon zest, and lemon curd until well blended.  Beat in the eggs one at a time until combined.  Add 1/3 of the flour mixture and beat on low until combined.  Add half of the milk and beat until blended. Repeat with another 1/3 of flour mixture followed by the remaining milk, and finishing with the remaining flour mixture and beating until just blended.

Pour the batter into the two prepared cake pans and smooth the top.  Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the centers comes out clean.  Remove the cakes from the oven and let cool for about 10 to 15 minutes.  Remove the cakes from the pans and remove the parchment from the bottom of the cakes.  Place the cakes on a cooling rack to cool completely.

For the frosting, cream together the butter, shortening, lemon zest, lemon extract, and coffee extract until blended.  Add the cocoa powder and beat on low until combined.  Beat in the powdered sugar, one cup at a time, until incorporated.  Beat in 2 tablespoons of the lemon juice, adding the remaining lemon juice if necessary to reach the desired consistency.

To assemble the cake, place one cake layer on a serving plate.  Spread with some of the chocolate frosting, then with the 1/2 cup of lemon curd.  Place the second cake layer on top.  Frost the top and sides with the chocolate lemon frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy