Archive for May, 2012

Looks like I am taking an interest in recipes ;-), especially deserts! This just looked so good!!

 

 

Incredible Melted Ice-Cream Cake

by Anne Byrn

 

1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)

2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)

1 tablespoon instant coffee or espresso powder

3 large eggs

2/3 cup mini chocolate chips

Chocolate Marshmallow Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (Or just use Pam with Flour – I love this stuff!)

Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it’s best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile prepare the Chocolate Marshmallow Frosting: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving. 

 

Marshmallow Frosting

2 cups confectioners’ sugar

1/2 cup unsweetened cocoa powder

6 large marshmallows or 3/4 cup marshmallow fluff

4 tablespoons (1/2 stick) butter

1/4 cup whole milk or whipping cream

1 teaspoon pure vanilla extract

 Sift the sugar and cocoa powder together into a large mixing bowl.

Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners’ sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

 Use at once to frost the top of the cake of your choice.For the garnish, I used marshmallow fluff to “glue” on chocolate covered coffee beans.


I have tried the cream cheese danishes with the crescent rolls and they turned out very good! Now here is a recipe that looks special and like a danish should look.

 

If you have a can of crescent rolls and a package of cream cheese, you’re in business.

 

Recipe after the jump!

 

Firstly, preheat your oven to 375 degrees (190 Cesius, for my Canadian friends) and line a cookie sheet with foil. Then, dump your ingredients into a mixing bowl.

 

8 oz cream cheese (softened)

1/2 c. powdered sugar

1 egg

pinch of salt

 

Mix these until they’re smooth; set aside. Open your fridge and grab your can of rolls.

 

Unroll your cresent rolls onto a sheet of wax paper, but don’t separate them. Pinch the seams together, like so:

 

Use a small, sharp knife to score the edges like I’ve shown here:

 

Don’t fill it too full, just use about 80% of your filling.

Then fold the bottom part of the dough up and tuck it around the filling.

 

Begin “braiding” your dough, crossing one little flap over on one side, then the other, until you’ve gotten to the top. Fold the top of the dough over and tuck it around the other end of the filling. Carefully place your danish on your foil lined cookie sheet.

 

Bake at 375 for 15 minutes or so. While this is cooking, make your glaze.

 

 

1/2 c. powdered sugar

1/2 tsp. vanilla extract

1 TB milk

 

Whisk these together in a small bowl until smooth.

 

Left the foil with the danish on it from your cookie sheet and let it cool on a wire rack. This prevents the bottom of the danish from continuing to cook on the hot pan.

 

When it’s cooled a bit, drizzle your glaze over it. Serve it for brunch and blow everybody’s mind.

 

 

 

 

 

I found the recipe at : Crafty Butt Blog

While everyone is busy with picnics, parades, the beach, vacations, and cookouts, take the time to remember all the people who have sacrificed their lives for our freedom. Remember their families who grieve and go on without their loved ones. Take the time to think about them and say a prayer for them and their families. And say a prayer of “Thanks!”.

 

Happy Mother’s Day!!

Posted: May 12, 2012 in Uncategorized
Tags: , ,

Just wanted to say Happy Mother’s Day to all mothers. Some of you have had children, some would like to have children, some adopt children, some are in the process of having children, some of you appreciate and love children as if they are your own. I just wanted to say “Thank You!” to all of you. 

And there are some of you who miss your mothers who have passed. Just know that she will always love you and she sends a great big hug to you. 

Have a great day!