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Desserts

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Ice Cream Cake. If you’ve been following along, you’re probably aware that I collect cookbooks.

Ice Cream Cake

Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix.

I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o. Rich fluffy chocolate cake. Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Folks, let me tell you, I’ve tried them. And I can still assure you that this one, no really, THIS one…. This one’s the best. Are you ready? Here’s your ingredients for the cake. You know what the best part about this cake is? All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small.

Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. Now, pour your batter into your cake pan of choice. I like to bake my cakes in two, 9-inch pie pans. Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! While it’s cooling, we’ll make The Best Buttercream Frosting Ever. Here are your ingredients for the frosting. Buttercream Frosting. White Chocolate Bread. Stop.

White Chocolate Bread

Whatever you’re doing. Grab your keys. Drive to the nearest grocery store and buy yourself some white chocolate chips and wheat gluten. Speed home as fast as you can, and make this bread. Immediately. I first had this bread about 7 years ago on a family vacation to Club Med. Then, just last week, a post popped up in my twitter account with a link to the recipe! The one tricky part about the recipe is an ingredient. With wheat gluten in hand, I just needed to find time to make it. The bread is surprisingly easy. The result is quite similar in texture to a typical country bread, but with one delicious twist – morsels of sweet molten white chocolate, melted into the bubbles and nooks and crannies of the bread.

I told you it was good. White Chocolate Bread Ingredients:8 cups flour 1 teaspoon yeast 1 tablespoon wheat gluten 2 teaspoons salt 3 1/2 cups water 2 3/4 cups white chocolate chips Directions:Place flour, yeast and gluten in a small bowl. You may also like... Apple Cider Cinnamon Rolls. Hey Everyone!!

Apple Cider Cinnamon Rolls

I must be in an apple phase cause every recipe with apples is appealing to me lately. I had to make these though. I love hot apple cider when the weather starts to get cold so this takes like my two favorite things and puts them together. I've never made cinnamon rolls before, but they were seriously so easy, and so delicious. The perfect balance of both cinnamon and apple cider flavoring, and the frosting, ugh!! Quick tip: When you are ready to cut your roll of dough into individual cinnamon rolls, don't use a knife!! Apple Cider Cinnamon Rolls 3 1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon salt 3/4 cup 2% milk 1/4 cup apple cider or juice 1/4 cup plus 1/3 cup butter, softened, divided 1 egg 2 cups finely chopped peeled tart apples 1 1/4 cups packed brown sugar 3/4 cup finely chopped walnuts 3 teaspoons ground cinnamon Apple Cider Cream Cheese Frosting.