Easy Ice Cream Cake

Easy Ice Cream Cake

From Real Simple

Serves 6 to 8 Hands-On Time: 10m
Total Time: 1hr 10m

Ingredients

• 1 cup heavy cream


• 2 tablespoons confectioners' sugar


• 6 ice cream sandwiches (3.5 ounces each)


• 1/2 cup chocolate chips, chopped

Directions

1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.


2. In a large bowl, beat the cream and sugar until stiff peaks form.


3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.


4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.


5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

By Jenni Hakensen, July 2008

Reese's Quiches (Cookies)

Make Your Own Reese's Quiches:

From Lolly Jane Boutique

Note: You need a mini cupcake pan!

Ingredients:

1/2 C. butter, softened

1 tsp. vanilla

1/2 c. brown sugar

1 egg

1 1/4 C. flour

1/4 tsp. salt

1/2 c. sugar

3/4 tsp. baking soda

1/2 C. peanut butter

24 Reese's peanut butter cups (mini size)

Step 1: Making

• 
  
  Mix butter, vanilla, brown sugar, and egg.



• Add dry ingredients- mix well.



• Fold in Peanut Butter.



• Roll into small balls and place on greased mini-cupcake pan.



• Make a small indent with a clean thumb into each cookie.



• Bake at 375 degrees for 7 minutes.

Step 2: Baking

• Pull out cupcake pan
  


• Push frozen pb cups into each cookie.
  


• Bake for 1 more mintue, no longer!
  


• Let cool for 1 whole hour {be patient!}
  


• Pry out with plastic fork and set on cute plate to show your church pals that you too can bake! ;)

Helpful Tips:

*Freeze Reese's cups beforehand=when you press them into the cookie they are less likely to melt.

*Let cool completely or the finished product WILL fall apart.

*You'll need TWO bags of pb cups if making more than 2 dozen! Yah they're a little pricey...but remember we're thinking win-win! ;)

*Double the recipe... this recipe makes 2 dozen with just enough left over to make a half dozen of plain jane pb cookies.

Double Tree Chocolate Chip Cookies

These are by far my favorite cookies. They always come out looking thick and chunky because of the ground oatmeal and nuts. I am not a huge fan of big nuts in my desserts, so I love how I get the nutty flavor in these cookies without running the risk of chipping a tooth! If I don't have walnuts on hand, I have used almonds and pecans. I also think these would be delicious with cranberries or raisins instead of chocolote chips!

Ingredients:

1 c. softened butter (TIP: you can soften butter without melting it by using the defrost setting on your microwave for 30-60 seconds)

3/4 c. brown sugar

3/4 c. white sugar

2 eggs

1/4 tsp. lemon juice (can be skipped, but really adds alot!)

1 1/2 tsp. vanilla

2 1/4 c. flour

1/2 c. chopped oats (I use my food processor, but you could simply chop with a sharp knife until it is the consistency of coarse sand, but not flour)

1 1/2 c. chopped walnuts (or whatever nuts you have on hand; again I use my food processor and chop them into small pebble-size, but you could go bigger depending on your preference)

1 1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon (my sister-in-law always puts less, but I like the strong cinnamon flavor)

3 1/2 c. chocolate chips (about 1 1/2 bags)

Directions:

1. Combine butter, brown sugar, sugar, eggs, lemon juice, and vanilla in your mixer.

2. Mix flour, oats, nuts, baking soda, salt, and cinnamon in another bowl.

3. Slowly add flour mixture to your butter mixture until well blended, then stir in chocolate chips.

4. Drop in 2" balls on a greased cookie sheet. Bake at 350 degrees for 11-12 minutes, or until lightly brown. TIP: If you take the cookies out just as the underside is set but the top is still a little gooey, and then immediately transfer them off the pan to a cooling rack, the cookies will set as the cool and come out super soft and chewy instead of hard and crunchy.

Easily makes 4 dozen decent-sized cookies. You can freeze the batter or half the recipe if you don't need so much all at once, but I like saving some of the cookie dough to sample through out the week. :)

Anna's Fruit & Cream Torte

1 box yellow cake mix
1 small box instant vanilla pudding
1 1/2 c. cold milk
1/2 cup sour cream
2 pints strawberries, sliced
1 8 oz. carton of whipped cream

Bake cake in 2 round pans according to box directions. Cool for 10 minutes, remove from pan and cool completely. Beat pudding, milk, and sour cream until well blended. Let stand until thick (3-5 minutes).

Cut each cake round in half, horizontally, making a total of four layers. Trim each layer flat, if needed, so cake will stack evenly. Spread 2/3 cup pudding mixture to the edge of bottom layer cake and top with sliced strawberries. Stack next layer of cake on top and repeat until all layers are covered with pudding and strawberries except the top layer.

"Frost" top and sides of cake with whipped cream, and refrigerate. Garnish with strawberry slices just before serving.