dessert Archives - Page 3 of 10 - Makin' it Mo'Betta

Easy Ice Cream Kit Kat Cake

February 6, 2015November 12, 2015 Kim

I know, some of you are thinking ice cream?! As cold as it is? Is she nuts?! Well, uh..probably, but that’s not the point. The point is…my middle child had a birthday in January (she’s twelve!) and this is the cake she wanted.

She is also the reason behind the now infamous (at my house anyway) Kit Kat Candy Cake and last year’s Reese’s Peanut Butter Better Than $#% Cake (so.good.) This year, she wanted an ice cream cake – but not a traditional one with layers of cake and ice cream…she doesn’t allow her ice cream and cake to touch. *insert eye roll* Nope, this ‘cake’ is made entirely of ice cream. And candy of course. With some Oreos thrown in for good measure.

I have to admit, it was very good. It has also given me some great ideas for future ice cream cakes. It was also much easier than I thought it was going to be, which is always a plus. My only complaint is she didn’t want chocolate ice cream. Are we related? I’m not so sure. (I’m kidding daughter of mine. KissKiss LoveYouMeanIt).

Don’t let the long list of “instructions” fool ya, it’s not difficult, I just added a lot of commentary in there. “Tips” if you will. You’re welcome or I’m sorry. Whichever fits.

Ice Cream Candy Cake

2 quarts of your ice cream of choice (We used mint chocolate chip and vanilla)
1 package Oreo cookies
1/4 c. milk
Kit Kat candy bars (I used about 10 Kit Kat bars…which is 40 ‘sticks’)
toppings of choice (we used leftover Kit Kat bars, mini M’s, chocolate chips)
(optional) 1 tub Cool Whip, thawed enough to spread, for ‘frosting’

*You will also need a 9 inch springform pan*

Remove ice cream from freezer and let soften so that it is soft enough to remove from carton, but not completely melted (The more melted it is, the more the ice cream will ooze through the Kit Kat bars surrounding the cake. This isn’t a big deal, but just something I learned in the process. It can always be cleaned up afterwards, if you want it really “pretty” on the outside.)
While ice cream is softening, combine 24 Oreo cookies and the milk in a food processor (a blender would probably work for this as well). Set aside. This will form the bottom layer or “crust” for the ice cream cake.
Spray the springform pan with non-stick spray. Cut a piece of parchment or wax paper into the same size circle as the bottom of the pan. Line the pan with the paper, then line the Kit Kat bars (standing upright) around the inside of the pan. I find that working with the bars in pairs of two works best. Place bars as close as possible to each other, all facing out the same way. You may find that you need a single bar to close a gap. (Another tip I’ve learned along the way…if you are making Kit Kat cakes in the hot summer time, refrigerate the candy bars and remove from the fridge a few at a time. It makes handling them a little less messy.)
Once Kit Kats are in place, press the Oreo crumb mixture evenly on the bottom of the pan.
Place in the freezer for 10 minutes.
Remove pan from freezer and spread one quart of ice cream evenly over the Oreo crust. I added some chopped Oreos over this bottom layer to kind of break it up. You could layer anything you wanted, or nothing at all…your choice! Place pan back in the freezer for 10 more minutes.
Remove from freezer again, and spread the second quart of ice cream over the first, and freeze again for 10 minutes.
At this point you can either leave cake in the freezer for 8-10 hours to firmly set or you can add the thawed Cool Whip topping as a ‘frosting’, then freeze for 8-10 hours. Since we used vanilla ice cream on top, I didn’t add the Cool Whip.
Remove from freezer 10 minutes prior to serving. Add your toppings of choice, and remove the springform outer ring of pan. Slice and serve!

*Tip – buy an extra Kit Kat bar or two in case you have a few broken sticks in your packs. Perk: you get to eat all the broken ones.

Source:

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Loaded Chocolate Bourbon Fudge

January 20, 2015November 12, 2015 Kim

Yes, this was another Christmas gift involving booze, but would also be fun for Valentine’s Day. And seriously, anytime you throw together chocolate and booze…it’s going to be a fun day.

Even though this is not my most beloved old-fashioned fudge, it was pretty darn good…I happen to love Jim. And Jack. It’s also easy…no candy thermometer required! And before anyone asks, yes you can omit the alcohol.

The toppings are your choice as well. I used what I had on hand…Heath Toffee Chips, Mini Baking MM’s, mini Hershey kisses, chocolate drizzle…and I tried doing a white chocolate drizzle, but my chocolate seized up on me…I think it got some water in it. I was doing multiple things at once and that’s never good when dealing with melted chocolate!

Loaded Chocolate Bourbon Fudge

20 ounces semi-sweet chocolate, chopped (I used , half milk and half dark chocolate)
1 can sweetened condensed milk
1 teaspoon vanilla extract
3-5 tablespoons bourbon (I used 5 – Jim Beam and )
approx 1-1/2 cups of desired toppings
1/2 cup milk chocolate, melted

Line an 8×8 pan with parchment paper or spray with non-stick cooking spray.
Melt the 20 ounces of semi-sweet chocolate in the microwave or using the double boiler method (I almost always use the microwave, just remember to microwave it slowly. I heat for one minute, then stir, then heat for 15 seconds until mostly melted, stirring between each interval).
Once melted, stir in sweetened condensed milk and vanilla extract
Stir in bourbon 1 tablespoon at a time. The mixture will thicken, but continue stirring or folding with a sturdy spoon.
Pour the chocolate mixture in the prepared pan and place in fridge for 10 minutes to set.
Melt the 1/2 cup milk chocolate using desired method and spread a couple of tablespoons evenly over the top of the chilled fudge. Immediately sprinkle on desired toppings, gently pressing into the chocolate.
Use the remaining milk chocolate and drizzle it over the top. This will help keep all the good stuff from falling off when cutting.
Let set in the fridge for at least 30 minutes.
I recommend cutting into small pieces (about an inch or so, because it is very rich!)

Recipe Source:

I also highly recommend that when cutting this, have it on a nice, flat, non-slip surface. Otherwise, half your fudge may end up on the floor. When it hits the floor, all of your toppings will pop off, fly all over the kitchen, creating havoc as you try to keep two dogs from eating the chocolate. Also, causing much swearing to occur and resulting in your friends getting half the amount of fudge that was intended. I’m just sayin’…it could happen. #thisismylife

Disclosure: I received both Chocoley Chocolate and Rave Reviews! Culinary Spirits as samples. This is not a paid post.

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Cranberry Mousse (aka Jello Salad)

December 16, 2014November 12, 2015 Kim

When I was growing up, my Grandma always had some type of jello salad at family gatherings. I, being the picky, stubborn, petulant child that I was, would never eat the jello salad because I do not like jello. And it often had either marshmallows or fruit cocktail in it…and I didn’t like those either. Don’t you feel sorry for my parents? Anyway, jello salad consisted of jello, obvi, and fruits, nuts, etc. If it was formed or molded into a shape…it was called a jello mold. I’m telling you all this for no apparent reason just to say that for Thanksgiving I wanted to make a jello salad. My Grandma is no longer on this earth, but she is very much a part of me and I knew my mom would like it. I found a recipe that felt familiar and I liked from Taste of Home, but they have given it a much more sophisticated name…Cranberry Mousse.

But to me, it will always be jello salad. You can call it whatever you like, but I know something else we can call it – a keeper! It was delicious! Obviously my tastes have changed a little over the years, and even though I still don’t care for jello, this salad/mold/mousse has a lot of flavors and textures going on and I really enjoyed it. I also decided to lighten it up by swapping out the sour cream with Greek yogurt. The ending result was delish. If I do say so myself. Which I do. I think my Grandma would be proud!

This plastic mold actually came from my Grandma’s house, but you could use any pan you like (it doesn’t have to be in a mold, I just think it looks pretty!) I have a Christmas tree shaped baking pan that I want to try for Christmas. Yes, I plan on making this again! I think it’s perfect for the holidays with it’s bright color and I love the multitude of textures going on…you have cranberries, crushed pineapple, crunchy nuts, then the creamy yogurt/gelatin combo. And even better…it’s easy!

Cranberry Mousse (aka Jello Salad)

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple, drained (SAVE juice)
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) Greek yogurt (I used , can also use sour cream)
1/2 cup chopped pecans

In a large heat proof bowl, pour in gelatin mix. Add boiling water and stir until jello mix has dissolved.
Add juice of drained pineapple.
Stir in can of cranberry sauce, gently breaking up the large chunks.
Add lemon juice, lemon peel and nutmeg. Stir to combine and chill until mixture begins to thicken. (Not fully set, just thick like pudding)
Remove from fridge and fold in yogurt, crushed pineapple and pecans.
Pour into desired serving bowl or a lightly sprayed mold (9-cup).
Chill until set, at least 2 hours. (I made mine the day before)
If using a mold, let mold sit at room temp for 20-30 mins., inverted onto serving plate. Gently remove from mold. It will soften as it warms, but not so soft that it loses shape.

Recipe Source: & my Grandmother

What kinds of foods are traditions at your house? Are there certain foods that always trigger memories for you?

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Brown Butter Pecan Pie

December 8, 2014November 24, 2015 Kim

How do you improve upon a classic? By browning the butter. It takes the awesomeness of butter and amps it up times ten. True story. I discovered what all the fuss about brown butter was quite by accident when making my most favorite Chicken and Dumpling Casserole. Best mistake I ever made in the kitchen. So, when my daughter wanted to make pecan pie for Thanksgiving, and she found a recipe using brown butter, I knew it would be a winner.

I was so right! I apologize for the less than stellar cell phone pics. Per usual, I had several things going on in the kitchen and the light…ugh. I do not like that it gets dark so early now! My mother declared this the best pecan pie she has ever eaten. And just in case you are not aware, my mom is always right.

This one got a little overdone…it wasn’t quite as full as the first. I would recommend using a deep dish pie crust, but we used two regular/standard crusts.

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Brown Butter Pecan Pie

Ingredients

1 (9-inch) deep dish pie crust
1 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs, beaten
1/2 cup butter (one stick)
2 cups pecans, chopped (plus additional pecan halves for decorating tops if desired)

Instructions

Pre-heat oven to 350 degrees.
In a medium heat proof bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon.
Add eggs and whisk until combined.
In a small sauce pan, melt butter on medium heat, stirring frequently until butter turns brown and fragrant. This will take 4-5 minutes. Remove from heat.
Stir brown butter a few tablespoons at a time into your sugar mixture (to avoid cooking the eggs). Once you have added about half the butter, you can slowly pour the remaining in, continuing to stir.
Stir in chopped pecans, and pour into pie crust.
Decorate the top with additional pecans if desired.
Bake for approximately 50 minutes, then check to see if crust is getting too dark, if so, loosely cover with foil and bake an additional 10-15 minutes. Check pie to see if the filling is set. The outer edges should be firm, with a slight jiggle in the middle. If it seems very “jiggly” or loose, continue to bake until set.
Once done, remove from oven and let cool for 3-4 hours before slicing. We like to make ours the day before.

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I know some people are already into sweater weather, but here, we are still running the A/C, ceiling fans, having outdoor barbeques and eating ice cream! Of course, I don’t know about you, but I will pretty much eat ice cream year round. That’s what blankets are for! Seriously, I couldn’t let it get too far into Fall without sharing this yummy, homemade Butter Pecan Ice Cream.

I have just two words for you….butter….and cream. Oh my. However, if you do not eat cream for whatever reason, do not fret…I have an equally decadent version for you too! Just hang with me a minute!

I made this a few weeks ago for my Dad’s birthday. It’s one of his favorite ice cream flavors (along with pineapple) and it was actually my first time EVER trying Butter Pecan! I can’t believe I have been missing out all these years! I’m such a chocolate freak, that it never occurred to me that I might actually like this. It’s creamy and slightly buttery – so much more than just vanilla, which is what I have always thought it was. It tasted like frozen sweetened condensed milk with toasted pecans. I happen to L-O-V-E sweetened condensed milk.

Homemade Butter Pecan Ice Cream

*This recipe makes 2 quarts

2/3 cup chopped pecans
2 tablespoon butter
1-1/2 cups brown sugar
4 eggs, beaten
2 cups half-and-half cream
2 cups heavy cream
2 teaspoons vanilla extract

In a skillet over medium heat, toast pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
Whisk eggs in a mixing bowl; set aside.
In a saucepan, combine brown sugar with half and half , mix well. Bring to a boil over medium-high heat, once boiling, remove from heat.
Temper the eggs by slowing adding in a 1/4 cup of hot milk/sugar mixture into the eggs while whisking constantly. Once you have added about a cup of hot mixture and eggs are warm, add eggs/milk into saucepan, put back on the heat, and cook, stirring occasionally, until mixture thickens. Once it coats the back of a spoon, remove from heat and stir in cream, vanilla, and pecans.
Allow mixture to cool (I place mine in the fridge overnight)
Once cooled, pour into ice cream maker and freeze according to manufacturers’ directions.

Recipe adapted from

Yes, this recipe is a little fussier than my usual, but it wasn’t difficult and the results were definitely worth it! This ice cream was nice and thick and creamy! Sweet cream and butter toasted pecans…yum.

Now, for you Paleo folks, I haven’t forgotten about you! I received this great little cookbook a while back and I was amazed at the variety of Paleo ice creams that you can easily make with just a few ingredients! It’s appropriately titled, and authored by . So if you thought ice cream was a thing of the past since you went paleo, then think again! This book has 75 different recipes, ranging from the traditional – like this Butter Pecan or the unusual – like Cucumber Mint or the most fabulous sounding Maple Chocolate Bacon Ice Cream. It’s more than just ice cream too, I can’t wait to try the recipes for Brownies, Caramel and Cookie Dough – just to name a few. And yes, they are all paleo! My only slightly negative comment regarding the book is the lack of pictures. {What am I, five?!} What can I say, I like to see what I’m cooking is supposed to look like!

Butter Pecan Ice Cream

*reprinted with permission from the cookbook Paleo Ice Cream

YIELD: About 1 quart 

1 (13.5-ounce) can coconut milk

4 tablespoons honey 

1⁄4 teaspoon xanthan gum (optional)

6 tablespoons butter 

1 teaspoon vanilla extract 

2 egg yolks 

1 1⁄2 cups coarsely chopped pecans

1. In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using), butter, and vanilla extract. Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside.

2. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs!

3. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).

4. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

5. Sprinkle in pecans just as your ice cream finishes hardening and enjoy! If you don’t plan on serving the ice cream immediately, transfer to a freezer-proof container and freeze up to 1 week (or 2 months if you use xanthan gum and place a layer of plastic wrap on the surface of the ice cream). To serve, remove from freezer and let sit about 15 minutes, or until desired texture is reached.

Any of you following a Paleo Diet? I’ve been interested in learning more about it. I know I would benefit from reducing my carbohydrate intake. It’s just sooo hard!

*I received the Paleo Ice Cream cookbook for review. No compensation was received. All opinions are my own.

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Category: dessert

Easy Ice Cream Kit Kat Cake

Loaded Chocolate Bourbon Fudge

Loaded Chocolate Bourbon Fudge

Cranberry Mousse (aka Jello Salad)

Cranberry Mousse (aka Jello Salad)

Brown Butter Pecan Pie

Print

Brown Butter Pecan Pie

Thanksgiving Ideas – Desserts!

Thanksgiving Ideas – for the kids

Bubble Up Apple Pie {4 ingredients!}

“Bubble Up” Apple Pie

Cinnamon Roll Cake

Cinnamon Roll Cake

Butter Pecan Ice Cream {Traditional & Paleo Versions} w/cookbook review

Homemade Butter Pecan Ice Cream

Butter Pecan Ice Cream

Copycat Trader Joe’s Cowboy Bark

Copycat Trader Joe’s Cowboy Bark