Tuesday, June 30, 2015

Ice Cream Cake

Father's Day is a day to celebrate everything dads do, right?
My hubs is pretty much a great dad.
So my daughter and I decided to treat him with an ice cream cake for the day!

My hubs works 12-hour days and lately has been working a ton of overtime. 
Since he actually had the weekend of Father's Day off, we celebrated him and all his does all day long!
We got up and went out for breakfast.
Then we went and picked him out a ribeye for grilling that night for dinner.
We stopped and picked up some daisies and hydrangeas to take my dad and grandpa's graves as well.
He broke his fishing flip-flops, so we made a quick stop at the shoe store and he and our daughter got matching slip-on sandals (they call themselves twins).
Afterwords we came home, watched a movie (well he decided to take a 2 1/2 hour nap while Sophia and finished the movie). 
When he got up we decided to eat this delicious (and super easy) ice cream cake!

Can you see where they decided to stick their fingers in the whipped topping while it was still in the freezer? Before I even had a chance to take a picture of it finished!

Making an ice cream cake really isn't that difficult. 
The hubs isn't a huge fan of cake, so I opted to go all ice cream, and leave out a cake layer. 
I was thinking of a layer of cake (chocolate) and then topped with vanilla ice cream.
Instead, I decided on a vanilla bean layer, chocolate layer and smooshed between them, a layer of crushed Oreo cookies.

So, how does one make an ice cream cake?
Well, here are my tips:
  • Use a spring form pan (lined with plastic wrap)
  • A 9" pan = 1 gallon of ice cream, 1 package of Oreos, 1 bottle of chocolate, 1 tub of whipped topping
  • Let the first 1/2 gallon of ice cream soften while prepping everything
  • Let it freeze for at least an hour before adding the second half gallon of ice cream
  • Allow the cake to freeze completely after it is finished over night
  • If using Magic Shell to make the cookie crumbles, they get HARD in the freezer...just use hot fudge sauce or chocolate sauce to avoid having to chip them with an ice pick (seriously ...they get rock hard)
Layer the pan with lots of plastic wrap:

Smooth out the half gallon of ice cream you want for TOP layer of the cake on the BOTTOM of the pan:

Add the cookie crumbles and press firmly into the ice cream:

Add the half gallon of ice cream you want as the BOTTOM layer, on top of the cookie crumbles:

Remove the sides of the pan, invert onto a serving circle or serving tray, peel off the plastic wrap:

Encase with a layer of the whipped topping, sealing all the edges:

Add another layer of whipped topping, pipe the edges, and decorate (I used royal icing for the writing)

One of our dogs, Louie, really wanted the ice cream!

Our daughter calls her dad, Papa. Always has :)

You see why they say they are twins?

Ice Cream Cake

by Sugar For Breakfast
Prep Time: 30 min
Cook Time: (freeze) 3+ hours
Ingredients (12 servings)
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon chocolate ice cream
  • 1 package Oreo cookies
  • 1 bottle (about 8oz) chocolate or hot fudge ice cream topping
  • 1 large tub of whipped topping (Cool Whip)
  • Icing for writing, sprinkles, other decorations
Leave one of the ice creams out to thaw slightly.
Line a 9-inch spring form pan with plastic wrap, leaving no part of the pan exposed.
While it is thawing (about 10-15 minutes) crush the Oreos.
The smaller the crumbles, the better.
Stir the chocolate sauce into the crushed cookies until larger cookie crumbles form.
Spread the softened ice cream evenly in the bottom of the plastic-line pan.
Add the crushed cookie crumbles over the ice cream, spreading as evenly as possible and pressing them down slightly into the ice cream.
Leave 1/2-1 inch of room around the edges cookie-free so the other ice cream can seal the two layers together.
Place it in the freezer for one hour.
Remove the other ice cream and let it soften 10-15 minutes before you want to add it to the pan.
Spread it as evenly as possible over the crushed cookies and being sure to seal the edges with the bottom layer of ice cream.
Return to the freezer for another hour.
Remove the spring form from the cake.
Invert the ice cream cake onto a serving tray or cardboard circle covered with foil.
Peel the plastic wrap off of the ice cream and discard it.
Using an offset spatula, frost a layer of the whipped topping over the sides and top of the ice cream, sealing in all cracks well.
Return to the freezer for another 30-60 minutes.
Add another layer of the whipped topping evenly over the other.
Pipe on edging, if desired.
Add writing with icing and decorate with sprinkles or anything else as desired.
Return to the freezer and let freeze overnight (at least 4 hours).
When ready to serve, cut with a sharp knife ran under hot water to make clean cuts.
Cover remaining ice cream cake well and return to the freezer for storing until ready to eat again.
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Thursday, June 11, 2015

Sticky Wings

Sometimes you just need finger lickin' good chicken wings.

Chicken wings are a favorite in my house. 
I think we have them at least once a week. 
They are inexpensive and you can do so many different things with them. 
The marinades are seemingly endless. 
I mean, chicken wings are totally underrated. 

I had read recently that using baking powder as part of a rub on the wings help draw out the moisture and creates a crisp layer when baked.
Frying them is typically what my hubs prefers, but I was tired of  them fried and wanted to try something different.

So I created made a rub and decided to make a honey sauce to coat them. 
You know, just to kick them up a notch or two.

I used a baking sheet with foil and then my baking racks to cook them on so the juices would drip off away from the chicken (and then they won't stick to the foil this way, either).

Here they are all rubbed up, awaiting the oven:

And then they look mighty tasty when they are done baking. 
Check them out as they are awaiting their dip in the sticky, sweet sauce:

The baking powder thing in the rub totally works. I was a bit nervous because I am used to always relying on flour as a coating on chicken. 
So don't fret that there isn't any flour.
I was kind of hesitate to give it a try.
Now that I did though, it will be hard to go back. 
For real.

And then...
They pretty much look like perfection when coated in the honey and molasses sweetness:

Serve up with a side of wet naps. 
Or just a lot of paper towels.

Try out some other great dishes:

Sticky Wings

by Sugar For Breakfast
Prep Time: 10 min
Cook Time: 60 min
Ingredients (3 lbs. chicken wings)
    Chicken Wing Rub
    • 3 lbs. chicken wingettes
    • 3 tablespoons brown sugar
    • 3 tablespoons baking powder
    • 2 teaspoons salt
    • 2 teaspoons pepper
    • 2 teaspoon garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoon paprika
    • 1 1/2 teaspoons ground celery seed
    For the Sticky Sauce
    • 3 tablespoons butter
    • 1/2 cup honey
    • 2 tablespoons molasses
    For the Chicken Wings
    Preheat oven to 400 degrees.
    Prepare a baking sheet by lining it with aluminum foil and placing a wire cooling rack on top.
    Spray it with non-stick spray and set aside.
    In a large bowl combine all the ingredients together, except for the wings.
    Either rub each wing with the spiced rub or toss them all to coat.
    Place the wings on the prepared rack and let sit for about 10 or 15 minutes before placing in the oven.
    Bake the wings for 25 minutes, then flip them and continue baking for 20-25 minutes, until juices run clear.
    During the last 10 minutes of baking, start making the sticky sauce.
    For the Sticky Sauce
    In saucepan melt the butter over a medium-high heat.
    Add the remaining ingredients and bring it to a boil for 2 minutes.
    Then reduce to a simmer until the chicken is done.
    Toss the chicken wings with the sticky sauce in a large mixing bowl.
    Serve wings...with paper towels for your fingers.
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