Super delicious birthday cookies

I was trying to think of something to say about these cupcakes to convey exactly how amazing they look to me, and how much I'd love it if someone made me these, but I can't, so the photos, via Hoosier Homemade for their Cupcake Tuesday feature, and the first in a pie (!) series, will have to suffice. Get the recipe from Hoosier Homemade, and be sure to bookmark them for their ongoing deliciousness. Here's the first instruction:

I started with a Chocolate Chip Cupcake, filled and frosted it with Homemade Hot Fudge, topped with Vanilla Ice Cream and another drizzle of Hot Fudge!! Unbelievably good!

Have you heard of Naturally Nora?  Naturally Nora is a line of baking mixes, such as cake, frosting and brownie, that is all-natural with no artificial colors, flavors or preservatives. What's more? They're really yummy!

Naturally Nora sent me a (big!) box of their goodies and wants to send one to a Bake at 350 reader, too!


I love to bake from scratch, but I'm not opposed to using a boxed mix....sometimes I need a little help!

So far, we've made Chocolate Chunk Brownies (no picture as we ate them all too fast), cupcakes from the ALot'a Dots cake and frosting mix and Brownie Batter ice cream from the regular brownie mix.  I think I'm using the next box of cake mix & frosting to make Pumpkin Spice Cake Truffles!

Brownie Batter Ice Cream
{modified from Ben & Jerry's Homemade Ice Cream Book 's French Vanilla}

1 tsp. vanilla
1/2 tsp. instant espresso powder
2 eggs (pasteurized if you'd like)
3/4 c. sugar
2 c. heavy cream
1 c. milk
1 c. brownie mix

Combine the vanilla and espresso powder, set aside.

Whisk the eggs 1-2 minutes until light and fluffy.  Add the sugar a little at a time, whisking until completely blended.  Once all the sugar is added, whisk for 1 minute more. 
Add in the cream, milk, vanilla/espresso and brownie mix.  Whisk until smooth. 

At this point, the mixture can be refrigerated until ready to use or transferred to an ice cream maker.  Follow the manufacturer's instructions for freezing.



To enter the giveaway for a box of goodies from Naturally Nora:

• visit Naturally Nora and leave a comment here with the mix you'd most like to try,
• for an EXTRA entry, tweet about the giveaway and leave a separate comment letting me know that you did: " Win a goodie box of Naturally Nora all-natural baking mixes from @bakeat350tweets http://ow.ly/2L8xP! "

A winner will be randomly chosen October 3rd at 8pm CST.  Good luck & happy baking! :)

I'm so pleased to be joining Eletrolux and FoodBuzz again in support of the Ovarian Cancer Research Fund!  Remember when you could vote for or make a cake in Kelly's Cakery and Electrolux would donate $1 to the OCRF?

Well, they're at it again...this time with banana splits!  For every banana split you create, Electrolux will donate $1 to the OCRF.


FoodBuzz has joined in as well.  For every FoodBuzz featured publisher who posts about banana splits, FoodBuzz will donate $50 to the OCRF!!!

Now, let me tell you about our banana splits!  Since my dad is visiting, I decided to make his favorite ice cream from Ben & Jerry...Dastardly Mash.  Although it's a discontinued flavor, it lives on in the "Flavor Graveyard" (love that!) and Ben & Jerry's Homemade Ice Cream & Dessert Book!

Before you look at the recipe and say "Ew....raisins!" like I did every time my dad ate it, can I tell you a secret? It's AWESOME!  I am not a raisin-lover, but the combo here is delicious.  You really don't taste raisins so much as they add a little "chewy" texture.  Trust me?

Dastardly Mash
{adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book}

1/2 c. raisins
1 c. water
1/2 c. pecan halves
1/2 c. whole, roasted, salted almonds
1/2 c. chocolate chips, semisweet
2 oz. unsweetened chocolate, chopped
1/3 c. dutch-process cocoa (or natural)
1 and 1/2 c. milk
1 c. sugar
2 eggs (pasteurized if you're a worrier)
1 c. heavy cream
1 tsp. vanilla

Soak the raisins in the water in the refrigerator.  (This can also be done the night before.)

Combine the pecans, almonds and chocolate chips. Place in the refrigerator.

Melt the unsweetened chocolate in a bowl over simmering (not boiling) water.  Whisk in the cocoa.  This may lump up in your whisk.  It's ok. Whisk on the milk, a little at a time...this will dissolve the cocoa....heat until blended.  Remove from heat and let cool.

In a large bowl, whisk the eggs until light and fluffy, 1-2 minutes.  Gradually whisk in the sugar, then  whisk 1 minute more.  Whisk in the cream and vanilla.  Add in and whisk the chocolate mixture.

Cover and refrigerate 1-3 hours. 

Transfer the mixture to an ice cream maker and freeze following the maker's instructions.

Meanwhile, drain the raisins and add them to the nut mixture.

Two minutes before the freezing cycle is over, add the raisin/nut/chip mixture.  Once completed, transfer to a freezer-safe container, press plastic wrap on top, cover and freeze to harder ice cream.


For the banana splits

Whip cream with a little sugar.  Slice bananas.  Scoop ice cream into dishes.  Surround with banana slices. Top with a dollop of whipped cream and a maraschino cherry.  Ta-da!

Now....go make your OWN banana split and help Electrolux raise money for the Ovarian Cancer Research Fund.  Do it for your mom, your nana, aunt, sister, daughter...yourself.  Don't make me get bossy! ;)

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I love Electrolux's commitment to the OCRF, I love being a part of Foodbuzz and I love ice cream.  Yep, I'm linking this up at TidyMom's I'm Lovin' It party!

You may or may not have noticed a little button my my sidebar that says "TLC Cake Crew."  Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked me (me!) to be one of about 20 bloggers in their Cake Crew.  Of course, after checking to make sure they didn't send the offer to me by mistake (shhh...don't tell TLC I make cookies), I said, "YES!"

They issued a little challenge to us....make a video about a summer dessert.  Oh yeah, and they mailed us all cute little TLC Flip camcorder to make the videos.  Now that's an offer I can't refuse.

So, here's my video of Coconut Almond Ice Cream Drumsticks. Think of  an Almond Joy candy bar, frozen.


Coconut Almond Ice Cream

2 pasteurized eggs
3/4 c. sugar
1 c.  milk
2 c. heavy cream
1 (15 oz) can cream of coconut
1/2 c. salted almonds, roughly chopped
1 c. sweetened, shredded coconut

Whisk the eggs until light and fluffy, about 2 minutes.  Gradually add in the sugar, whisking until incorporated and then 1 more minute.  Whisk in the cream and milk.  Add the cream of coconut, whisking until blended.

Add this to your ice cream maker and follow the instructions for freezing.

With 2-3 minutes to go in the freezing cycle, add in the almonds and coconut.

Transfer this soft ice cream to freezer-safe containers.  Cover with plastic wrap, pressing into the ice cream.  Place in the freezer to harden, 4 hours or overnight.

Cones:

1 and 1/2 c. chocolate chips
1 TBSP shortening
18 chocolate chips
6 sugar cones

When the ice cream is hardened, melt the chocolate chips and shortening in a bowl over a pan of simmering water.  Let cool several minutes.

Place 3 chocolate chips in the bottom of each cone to prevent leaks.  Add a spoonful of melted chocolate to the inside of each cone, twirling it with the spoon to coat the insides.  Place in the freezer for a few minutes.

Fill the cones with the ice cream, then add a scoop on top.  Spoon over more melted, and cooled, chocolate onto the tops.  (A thick coating is difficult to bite through, so use a light hand.

Return to the freezer to set up.  Serve with LOTS of napkins!!!

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Two other items for you:

1. My friend, Mandy, from Gourmet Mom on-the-Go competed in the Real Woman of Philadelphia (as in Philly Cream Cheese) competition, hosted by none other than Paula Deen.  You guys, SHE WON!!!  Mandy is one of 4 winners and I could not be happier for her!  Click here to read more about it.
2. There are some new videos over on University of Cookie...and more to come in the next two weeks.  We also have a new feature called, "Cookie Maker of the Month."  Want to know who our Miss July is? Come have a look!

Sebenernya ada Laptop Cakesnya, tapi fotonya jelek banget, jadi yang di upload cupcakesnya aja yah....

 


















Itu base cake sama cupcakesnya rasa Vanilla.
Topper cupcakesnya pake BC yang rasanya kayak ice cream itu tuuuh...., makanya aku bikin swirl warna warni biar kayak ice cream betulan, hmmmmm..... yuum... yuuuuuummmm !!!

Mr. E can't decide on his very favorite dessert, but this is one of them.  Frozen and creamy...it's like a combination of cheesecake and ice cream. 

You know what I love about it?  It HAS TO be made ahead of time.  In my book, that makes it perfect for holidays and company! 

Mocha Toffee-Crunch Terrine {or Layered Ice Cream Dessert}
(modified from Everyday Food , issue #2)

19 chocolate wafer cookies
2 tsp. instant espresso powder
11 ounces cream cheese
1/2 c. sugar
1 TBSP vanilla bean paste (or vanilla extract)
1 & 1/4 c. heavy cream
1/2 c. toffee bits
1/3 c. chocolate chips, melted and cooled
1 TBSP dutch-process (or natural) cocoa powder

Line a 9x5" loaf pan with 2 sheets of plastic wrap, long sides overhanging by about 3". Arrange 3 wafers, flat side up in the bottom of the pan.

Dissolve the instant espresso powder in 1 tsp. water and set aside.

Beat the cream cheese with the sugar several minutes until light and fluffy.  Beat in the vanilla bean paste.  Set aside.

In another bowl, beat the cream until soft peaks form.  Fold the whipped cream into the cream cheese mixture in 3 additions until fully combined.

In one bowl, mix 1 and 1/3 cup of the vanilla cream mixture with the toffee bits.  In another bowl, add the cooled chocolate and cocoa with another 1 & 1/3 cup of vanilla cream.  Finally, add the coffee mixture into the remaining cream.

With a rubber spatula, spread the coffee mixture into the bottom of the pan.  Cover with 8 wafers, overlapping if necessary.  Add the chocolate mixture and spread evenly; cover with 8 more wafers.  Add the toffee mixture and spread.

Press the plastic wrap onto the top and freeze at least 4 hours.  Invert onto a serving platter; remove plastic.  Let sit 5 minutes and cut into slices.

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Are you guys feeling lucky?  The dancing queens, Molly & Amanda, from idance ordered cookies, but not for themselves, for YOU!!! They are giving away a half dozen cookies baked by little ol' me!


{Have you been to idance?  It's so fun!  Be sure to read their "revolution" page...I think it's something a lot of us can relate to!}

Or more precisely....

whew.

My dad's favorite cookie is Oatmeal Raisin. He doesn't want Oatmeal Chocolate Chip cookies or Oatmeal Cranberry cookies or Oatmeal Toffee cookies or Oatmeal Chocolate Cranberry Toffee cookies.

You may have guessed that I have tried.

I can't help myself...I like to mix it up a little. So, when he came to visit a few weeks ago, I made Oatmeal Raisin cookies. I also made a few Oatmeal Chocolate Chip cookies and set a few of each kind of cookie aside to make ice cream sandwiches.

First, I needed ice cream. I thought Vanilla Cinnamon would go really well with the Oatmeal Cookies. This recipe is a modified version of French Vanilla from the Ben & Jerry's Ice Cream & Dessert Book.

Vanilla-Cinnamon Ice Cream

2 pasteurized eggs
3/4 c. sugar
2 c. heavy cream
1 c. whole milk
2 tsp. vanilla
1 TBSP cinnamon

Whisk the eggs in a large bowl for 1-2 minutes, until light and fluffy. Gradually whisk in the sugar. Whisk 1 minute more after adding all of the sugar.

Add the cream, milk, vanilla and cinnamon; whisk until blended.

Transfer mixture to an ice cream maker and follow the manufacturer's instructions. The ice cream will be quite soft after mixing.
Scoop into a freezer-safe container and freeze several hours until firm.

The cookie recipe is from The King Arthur Flour's Cookie Companion (this book is a goldmine of cookie recipes!). I made the full recipe, omitting the nuts...then halved the dough, added raisins to one half and chocolate chips to the other.


Chewy Oatmeal Cookies
{adapted from the King Arthur Flour's Cookie Companion}

1/2 c. unsalted butter
1/2 c. shortening
1/2 c. sugar
1 c. brown sugar
2 tsp. vanilla
1/4 tsp. almond extract
3/4 tsp. cinnamon
1/8 tsp. cloves
1/4 tsp. freshly grated nutmeg
1 tsp. coarse salt
1 tsp. baking soda
1 egg
6 TBSP light corn syrup
2 TBSP milk
3 c. old-fashioned oats
1 & 1/2 c. flour
1/2 c. raisins
1/2 c. mini chocolate chips

Preheat the oven to 375. Line cookie sheets with parchment paper.

In a food processor, pulse the oats to make them smaller and thinner, but don't grind them to bits. :) Set aside.

Cream together the butter, shortening, sugars, extracts, spices, salt & baking soda until smooth. Beat in the egg, scraping down the bowl as needed. Beat in the corn syrup and milk. Stir in the oats and flour.

Remove half the dough to another bowl. Stir in raisins to one bowl of dough and chocolate chip to the other.

Drop the dough by the rounded tablespoon onto the prepared sheets. Bake for 11 minutes, until they are a light golden brown. Let sit on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely.

Making the ice cream sandwiches is pretty self-explanatory. :)

After a few hours in the freezer, the ice cream has hardened up enough to scoop...

Scoop out the hardened ice cream on the flat side of one cookie, top with another and press.

If desired, and you know it is around here, roll the sides of the oatmeal chocolate chip ice cream sandwiches in mini chocolate chips.

Wrap in plastic wrap and freeze.

When I saw this deliciousness over at recipegirl.com (great site!), well, I knew it was a must make...and a must make NOW!!! :)

This incredible dessert involves no baking, no whisking, no folding...just adding layers of yummy goodness!

There really is no recipe...here's how you make Ice Cream Sandwich Dessert:

• Place a layer of 12 ice cream sandwiches on the bottom of a 13 x 9" pan. (You'll have to get creative to make the last 4 or so fit.)
• Cover that with a layer of thawed Cool Whip, using the entire regular size tub. (Yes, there is a time and a place for Cool Whip ;).)
• On top of that, generously drizzle on caramel and fudge toppings.
  
• Sprinkle on Heath Bits.
• Repeat the layers, but instead of Heath bits, cut up Heath or Skor Bars in large chunks and sprinkle those on top. (I used about 5 bars.)

This makes a LOT of dessert. Cut it into small pieces...you'll want them small with all of those layers...and it feed a crowd!

Oh, and all of the possibilities! I KNOW I've seen Cookies 'n Cream Ice Cream Sandwiches and went to three grocery stores looking for them without success (insert internal cursing here). But wouldn't this be fun using the cookies 'n cream sandwiches, fudge sauce and crushed Oreos?!? Mmmmmm.....

Like this? You might like these posts as well...

• Turtle Ice Cream Pie
• 3-ingredient Chocolate Sorbet
• Key Lime Pie Ice Cream
  

Have you ever made ice cream with raw eggs and wondered whether it's safe or not?

You can find them right in your grocery store along with the regular eggs. My store sells Davidson's (and they were nice enough to let me use some of their images on the blog).
I'll be honest, if I'm just making ice cream for our immediate family, I don't always worry about it, but if we're making it to share, I use pasteurized.

This nice thing is, you use them just like regular eggs and in any recipe. Use them for ice cream, and then finish the carton with your usual baking. AND...now we can all eat raw cookie dough without the guilt! ♥

Want to know who carries them in you area? Click here.
Pasteurized eggs work for me. Click on over to We Are THAT Family to find out what else is working this week. :)