So what does one make with hot fudge sauce other than…an ice cream cake?!?!?! Ok, so I know it’s not the first thing that comes to your head when you think of hot fudge sauce, but hopefully after reading this post, you’ll think of it right away.
Tommy turned 19 today and had a small party for his friends up at the lake this past weekend. We needed something for serenading him with and since he isn’t the biggest fan of cakey cakes, after promising him an ice cream cake for years, I FINALLY decided to make him one. For the record, I had not followed up on my promise because our freezers at home have never been cold enough to freeze my ice cream maker bowl. This year I could finally make him a cake because my parents finally bought a new fridge/freezer that can be programmed to remain at certain subzero temperatures.
The cake was very Tommy-like–2 peanut butter ice cream with Reese’s peanut butter cups layers sandwiching a brownie layer. All of this was covered in the hot fudge sauce and had some decorative whipped cream and mini Reese’s peanut butter cups. (All homemade minus the Reese’s peanut butter cups)
The result was quite tasty even though it was not the prettiest cake I’ve ever made–see the melted ice cream on the bottom. I learned that it is probably not the best idea to make an ice cream cake on a 90 degree summer day in a cabin that does not have central air (for the record we do have some window units). BUT I also discovered that ice cream might be my cake medium of choice because I can smoosh it into submission!! My cake was slightly lopsided and I was trying unsuccessfully to saw enough of it off to make it even. My mom was watching me struggle and told me to just push the ice cream down–and it worked!
While this cake was not gluten free, it can EASILY be made so by making the brownie layer minus the gluten.
Everyone enjoyed the cake and there is still some left up at the house. I personally cannot wait to dig into again next weekend!
Filed under cake, dessert
That’s right! I passed the Registration Exam for Dietitians last Tuesday which means that after five years of hard work, I am finally a Registered Dietitian! Woohoo!
This also means that when I’m not looking for a job, I will be able to post a lot more often and should have some more exciting things to write about ;).
But until then, I will leave you with a picture (I forgot my camera so I had to rely on the boyfriend to take any pictures whatsoever–thanks Miles!) of a banana cake made for Miles’ birthday. Yup, it’s that time of the year where I can call Miles “Old Fart” because he is 2 years older than me for a little over a month!
To celebrate his birthday, he asked me to make him a banana cake using this recipe. I actually followed the cake recipe for the most part(big surprise huh?) and only differed by adding cinnamon to the batter. Did not follow the cream cheese frosting recipe because Miles likes his cream cheese frosting “tangy.” And I topped the whole cake with a plethora of berries because 1) berries were cheaper at the store 2) it complimented the banana and cream cheese 3) easy decorations! Also, I must apologize for the horrible frosting job–I did not allow myself enough time to make this cake–put it together in about 5 minutes and I’m just super out of practice.
So it was good, but nothing special. Given that I followed the cake batter directions to a “t” (i.e. I made space in my family’s very crowded freezer to place the piping hot cake in for a good 45 minutes) to make sure it turned out like the reviewers said it would, it was just ok. It was not the best banana cake I’ve ever had nor was it the most moist cake I’ve had either. It was a good cake overall, but Miles and I did not think it deserved all of the praise it received from all of its previous reviewers.
Stay tuned for some more exciting posts–ideas for things to make are greatly appreciated!! Feel free to comment and maybe receive the goodies you suggest….
Happy First Day of Summer–a day late :)!! And a happy birthday to my grandma June (aka June Bug)! I took a break from studying to help my mom prepare a birthday meal fit for the birthday girl.
My main contribution to the party (as you can probably guess from the pictures) was a fruit crisp–blueberry and peach! I chose those flavors because the strawberries and raspberries at the local grocery store were exorbitantly priced. The peaches were on sale, but not quite ripe–nothing a little sugar couldn’t fix! I didn’t follow any recipe for this one and instead just kind of threw the typical crisp ingredients into the dish and hoped for the best….and it worked!!
Peach-Blueberry Crisp for JuneBug’s Birthday
~3-4 cups peaches, peeled and sliced
~1.5 cups blueberries
3 tablespoons granulated sugar (or less if your fruit is sweet)
3 tablespoons cornstarch
1.5 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
few shakes of cinnamon
1 stick of butter, melted
1) Preheat oven to 350 degrees F. Get out a 9 x 13 inch glass pan.
2) Mix the blueberries, peaches, granulated sugar, and cornstarch together and put in the bottom of the glass pan.
3) Mix together the flour, oats, brown sugar, cinnamon and melted butter; make sure to leave some clumps! Spread this over the fruit.
4) Bake for 45 minutes. Serve with ice cream if you wish!
Stay tuned for a gluten free version in a couple of weeks…