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Teriyaki Meatball Bowl

February 15, 2012 by Leave a Comment

One thing Pinterest has been good for is finding new recipes to try! Making the same things for dinner gets old so it’s so nice to make 2 – 3 new recipes a week. Sometimes we love them, sometimes we don’t. But it gets us to try new things and experiment a little bit!  I feel like I’m always making something with chicken, so it was so nice to find a recipe for Teriyaki Meatball Bowls.

(I made a few changes from the original recipe that can be found here)

INGREDIENTS

Meatball:

  •  1 lb. ground turkey
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon soy sauce
  • 2 whole green onions
  • 1/8 teaspoon freshly cracked black pepper

 Teriyaki Glaze:

  •  ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • Sesame seeds

INSTRUCTIONS

STEP 1: Preheat the oven to 400 degrees. Place the ground turkey in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper.

Mix these ingredients really well until it is all evenly combined (clean hands work best).

STEP 2: Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. I ended up using a cookie scoop.

You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown; about 30 minutes or so.

STEP 3: While the meatballs are in the oven, begin cooking the rice according to the package directions; or if you’re like me you can throw the rice and water into your rice cooker!

STEP 4: While the meatballs are in the oven, also prepare the Teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

STEP 5: Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.


 STEP 6: When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat.

Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

MY THOUGHTS

These were a huge hit in my house. I used 99% fat free ground turkey that I had on hand but I would not recommend using something that lean.  They were a bit on the dry side. Next time I’ll try using 93/7 ground turkey and I won’t cook them for as long.  I think I may also add a little bit of beef broth to moisten the meat a little as well. But overall we were very happy with how these came out. They’ll definitely be making it onto our dinner table again!

Filed Under: Beef, Recipes · Tagged With: , , , , , , , ,

Happy Valentine’s Day!

February 14, 2012 by 1 Comment

Happy Valentine’s Day!

 

I’ll be celebrating with a Cupcake in a Mason Jar from Sweetbox Truck Philly!

Double the frosting!

Filed Under: Cupcakes · Tagged With: ,

Food for Thought Gala ~ March 24, 2012

February 13, 2012 by Leave a Comment

March is turning out to be a pretty busy month! Shortly after I get back from Food Blog Forum Orlando, I have the opportunity to attend The Food for Though Gala. Now if you haven’t heard about it yet – you won’t want to miss it! It benefits such a great cause.

ACHIEVEability, a West Philadelphia non-profit that works to permanently break the cycle of poverty for low-income, single parent, and homeless families, is pleased to announce that the annual Food for Thought Gala will be held on March 24 at Urban Outfitters’ headquarters in the Navy Yard.

The Food For Thought Gala is presented by PNC Bank, and is also sponsored in part by Philadelphia Magazine, UPS, and Infiniti. Tickets to the Gala can be found by clicking here. The event will also feature food prepared by top chefs from the Greater Philadelphia area, including Marc Vetri (Vetri), Kevin Sbraga (Sbraga, Top Chef Season 7), Jeff Michaud (Osteria), Peter Woolsey (Bistrot La Minette), and Marcie Turney (Barbuzzo).

As you know, in 2011, all four of these restaurants appeared in the Top 10 of Philadelphia Magazine’s “50 Best Place to Eat Right Now.” Other chefs confirmed to cook at the event are Jonathan Adams (Pub & Kitchen), Meredith Coyle (Aneu), Phoebe Esmon (The Farmers’ Cabinet), Mitch Prensky (Supper), Keith Rudolf (Terrain), Charles Schmidt (Philadelphia O.I.C.), John Stritzinger (Del Frisco’s Double Eagle Steakhouse), and Townsend Wentz (McCrossen’s Tavern)

The Gala’s honoree, Principal Thomas-EL, is a well known educator in the Philadelphia community. He was a teacher and principal with the Philadelphia School District from 1987-2009, and has received national acclaim as a teacher and chess coach. Principal EL is a regular contributor on “The Dr. Oz Show” and the author of two best-selling books, “I Choose to Stay,” and “The Immortality of Influence.” He was chosen as Philadelphia Magazine’s “Best Philadelphian” in 2006, and received the University of Pennsylvania’s distinguished Martin Luther King Award.

The ticket prices are as follows:

Young Friends Ticket – $150 (For guests 35 and younger)
General Ticket – $200
VIP Ticket – $300 (Includes access to Infiniti VIP Lounge, Reserved parking and seating, special VIP gifts, and early admission to the event at 6 p.m.)

Purchase your tickets here.

Event Details:
Saturday, March 24, 2012
Urban Outfitters, Inc.
Philadelphia Navy Yard
5000 S. Broad St., Bldg. 543
7:00pm to 11:00pm
6:00pm to 7:00pm (VIP Early Admission)

ACHIEVEability is an agency that permanently breaks the cycle of poverty for low-income, single-parent and homeless families. ACHIEVEability provides housing and supportive services so parents can pursue higher education and become self-sufficient. Everything we do promotes accountability for our families. This year, ACHIEVEability is celebrating 30 years of helping families achieve self-sufficiency.

Find ACHIEVEability on the web. http://www.achieveability.org/
Twitter: https://twitter.com/#!/ACHIEVEability
Facebook: https://www.facebook.com/pages/ACHIEVEability/179026932125700

Filed Under: Non-Profit / Charity Events, Philadelphia · Tagged With: , , , , , , , , , , , , , , , , , , , ,

Kraft Fresh Take & Homestyle Hearty Four Cheese Macaroni & Cheese [Product Review + Coupon]

February 10, 2012 by Leave a Comment

I love to cook and so I use any opportunity I can get to play around in the kitchen. I try to make dinner every night, and I try my best to make everything myself and not use a lot of pre-packaged foods.  For instance, I’d rather make my own macaroni and cheese than buy a box of it; I’d rather make my own au gratin potatoes than buy a box; I’d rather season up some panko bread crumbs myself and bread chicken that way. But sometimes I don’t have the time to do it, especially if it’s during the week.

Last night was one of those evenings where I had some things to do after work so I was short on time. But I didn’t want to go out for dinner or get take-out. So I tried a few of Kraft’s new products.

I had some boneless skinless chicken breasts that were thawed so I got that new Kraft product called Fresh Take. It’s a special blend of Kraft Natural Cheeses and seasonings that can dress up your chicken, fish, pork, beef, pasta, vegetables, etc. It sounds like the possibilities are endless – there were ideas on the packet for chicken, meatballs and even baked potatoes!

They have several different flavors – Chili Lime & Panko, Southwest Three Cheese, Italian Parmesan, Cheddar Jack & Bacon, Savory Four Cheese and Rosemary & Roasted Garlic. I picked up the Cheddar Jack & Bacon because I love anything with bacon in it! You can find this in the Dairy aisle.

It comes in a large ziploc type bag that separates the cheese and the seasonings. When you open it up you pull apart the separation and mix the two things together. I just coated my chicken breasts in the mixture and baked them for 25 minutes. They turned out really good! This isn’t something that I’ll do all of the time, but it’s nice for something quick, easy and flavorful!

Click here to print out a $1 coupon!

 

I also decided to give the new Kraft Homestyle Hearty Four Cheese Macaroni & Cheese a whirl as well. I thought it was pretty good! it was quite easy – you boil the macaroni for about 7 minutes and drain it. Then you melt a few tablespoons of butter in the saucepan and add a seasoning packet. This also has a thickening agent in it. Once you incorporate the seasoning packet with the butter, you stir in some milk and let it thicken. Once that’s thickened a bit you add in the cheese sauce (which is quite thick) and whisk it together until it’s creamy & smooth. I added in the macaroni and combined them together. They also provide a bread crumb topping if you’d like to use that.  I thought this macaroni and cheese was good – much better than the blue box!

***I WAS NOT COMPENSATED AT ALL FOR THIS POST. I PURCHASED THE PRODUCTS MYSELF AND FORMULATED MY OWN OPINIONS.***

Filed Under: Product Review · Tagged With: , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Honey Sesame Chicken

February 9, 2012 by Leave a Comment

Ever since I got my new Wolfgang Puck Multi-Cooker that you can brown/sear in, I’ve been in heaven. That thing is wonderful! I love that I don’t have to dirty any extra dishes. Everything can be made in 1 pot! I don’t have to pour anything into a saucepan so that I can thicken it on the stove. I can do it right in the crock pot. I’ve definitely been using my crock pot more because of this.  So this recipe is AWESOME if you have a Multi-Cooker, but if you don’t you can still make it in a regular crock pot.

A friend posted a recipe for Slow Cooker Honey Sesame Chicken on Pinterest and it sounded wonderful! I knew I needed to add it to my long list of recipes to try. And what made it even better is that I had everything on hand to make it already. Don’t you love that?

(Adapted from Six Sisters Stuff)

INGREDIENTS

  • 2 pounds of boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 4 teaspoons cornstarch dissolved in 6 tablespoons water
  • Sesame seeds (Penzeys, of course!)

INSTRUCTIONS

Preheat crock pot to the sear setting if you have a Multi-Cooker. If you don’t, you can skip the browning step OR you can brown the chicken in a pan on the stove. That’s totally up to you. Season both sides of chicken lightly with salt and pepper. Add in 1 tablespoon of Sesame Oil.  Brown the chicken.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for about 4 hours or just until chicken is cooked through.

Remove chicken from crock pot. Turn the crock pot setting to “Sear” and let it heat up. Shred the chicken.


Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.  It should thicken up pretty quickly. If you don’t have a crock pot that will heat up quickly to allow you to thicken the sauce, you can try one of two things. Once you add in the cornstarch mixture you could replace the lid and cook sauce on high for ten more minutes or until slightly thickened (I would think that it would take longer than 10 minutes, but this is what they had in the Six Sisters Stuff recipe so I’m guessing it works?); OR you could transfer the sauce to a saucepan and thicken it that way. It’s totally up to you. As you can see below, the sauce is bubbling away and thickening very nicely.

After the sauce has thickened, add the shredded chicken back into the crock pot and toss with the sauce before serving.


Sprinkle with sesame seeds and serve over rice or noodles.

MY NOTES

As usual I usually change or tweak a few things. So this is the part where I tell you what changes I made from the original recipe I saw. To start, I used 2 lbs of boneless skinless chicken because I wanted leftovers! This worked out well because we got a few more days out of this meal. Perfect for lunch!

Since I used my handy dandy Multi-Cooker, I decided to brown the chicken first. So what I did was I put 1 tablespoon of sesame oil in the crock pot and browned the chicken in that.  I did not use the 2 tablespoons of vegetable oil that the recipe called for. I thought the sesame oil gave it some great flavor.  If I wasn’t going to brown the chicken first I probably wouldn’t even add in the oil.

I’m usually a “double the sauce” kind of girl when it comes to recipe. I feel that some recipes skimp on the sauce. But not this one! There is no reason at all to to double the sauce – you get plenty, trust me!

Instead of serving the chicken in chunks, I decided to shred it. I thought this was a great idea – the sauce gets mixed in and it’s nice and sticky – goes well with the rice!

And we don’t like heat, so I didn’t add in the red pepper flakes. But if you like heat I’m sure you can add in however much you want! :)

Filed Under: Penzeys, Poultry, Recipes, Slow Cooker · Tagged With: , , , , , , , , , , , ,

Turkey Pepperoni & Sausage Pizza Puffs

February 6, 2012 by 1 Comment

So yesterday was Super Bowl Sunday! I’m still in disbelief that it’s already February. Where has the time gone?!  We decided to just do some snack type foods for the big game.  So we had some of our favorite appetizer foods:  Chicken Fingers,  Potato Skins and Chips & Dip! We also added a new kid to the block and tried something new:  Turkey Pepperoni & Sausage Pizza Puffs! I found the recipe on Pinterest and I thought they looked delicious! We ended the night with some Mini Cupcakes – just how I like it! :)

(Recipe from Plain Chicken)

INGREDIENTS

  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp garlic powder
  • 3/4 cup whole milk (I used 2%)
  • 1 egg, lightly beaten
  • 4 oz mozzarella cheese, shredded (about 1 cup)
  • 2 oz mini turkey pepperoni, (about 1/2 cup)
  • 4 oz low-fat sausage, cooked and crumbled (I used Turkey Sausage Crumbles)
  • 1/2 cup pizza sauce

INSTRUCTIONS

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg.

Stir in the mozzarella, sausage and pepperoni.


Let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.


Bake until puffed and golden, 20 to 25 minutes.


Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

I thought these were so good! They were kind of a pain to get out of the mini muffin pan, and I even greased the pan very good before putting the batter in there. I just had to run a knife around the edges of each of them. No big deal though. Otherwise these were so simple and easy to make. Next time I may try putting half of the shredded mozzarella cheese in the batter and then topping the puffs with the other half of the cheese after they bake for about 20 minutes.

It was a wonderful finger food for the big game!

What did you eat during the Super Bowl?

Filed Under: Appetizers, Recipes · Tagged With: , , , , , , , , , , , ,

Are you on Pinterest?

February 3, 2012 by Leave a Comment

In the past month or so I finally joined Pinterest. I had been holding back because I didn’t need anything else on the computer to suck away my time. Between work, my blog and other things I spend more time than I’d like to plugged in. But then I was hearing about all of the great ideas that people were getting from Pinterest. So I caved. I’m still a newbie, but I’m trying to expand my boards and all of that.  Leave your Pinterest username in the comments section so that I can follow you! Click below to follow me!

Follow Me on Pinterest

Filed Under: Social Media · Tagged With: , , , , , , ,

Tilapia with Soy Sauce and Mandarin Orange Scallion Rice

February 1, 2012 by 1 Comment

One of my favorite healthy meals is one that I got out of a Clean Eating Magazine years ago. I don’t recall which issue it was in, but it’s definitely a favorite in our house.  It’s Tilapia with Soy Sauce and Pineapple Scallion Rice. I love love love it. So I wanted to try a different variation – Tilapia with Soy Sauce and Mandarin Orange Scallion Rice. And let me tell you – it came out so good!  I was very happy with it. I’m going to post the recipe for the dish with the Mandarin Oranges, but if you want to make the Pineapple version, just use Pineapples in place of the Oranges.

(Adapted from Clean Eating Magazine)

INGREDIENTS

  • Steamed Jasmine Rice (or Brown Rice)
  • 4  Tilapia fillets (I’ve used fresh and frozen – either works!)
  • 2 Tbsp low-sodium Soy sauce
  • 1 8 oz can no sugar added Mandarin Oranges; drained and juice reserved
  • 1 Tablespoon packed Brown Sugar
  • 6 scallions, white and green parts, sliced
  • Salt & Pepper

INSTRUCTIONS

Preheat oven to 450 F.

Place Tilapia fillets in a baking dish coated with cooking spray.  In a small bowl combine soy sauce with three tablespoons Mandarin Orange juice, pour over tilapia.  (Note: I like to double the sauce because I love the sauce drizzled on top of the rice!)  Season with pepper, to taste. Bake 15 minutes, until cooked through. It should flake easily with a fork.

While the Tilapia is cooking, coat a skillet with cooking spray (or a tiny bit of olive oil) and heat on medium low. Add the scallions to the skillet (reserving 2 tablespoons of scallions for garnish) and cook for about 2-3 minutes. Add in the Mandarin Oranges and cook for a few minutes.    Fold the Scallion Mandarin Orange mixture into your steamed rice and season with salt and pepper to taste.

Mound one cup rice onto each plate. Place a tilapia fillet off  over each mound of rice. Drizzle pan juices over fillets and garnish with reserved scallions.

 

The original recipe didn’t call for the brown sugar; I added that in myself and I loved the little bit of sweetness that it brought to the dish.  So you can feel free to add it in or leave it out.

Filed Under: Healthy, Recipes, Seafood · Tagged With: , , , , , ,

Food Blog Forum ~ Orlando [March 2012]

January 30, 2012 by 4 Comments

My day just got a little bit brighter. As you probably know, I love Disney World. It’s so much fun to go there and act like a little kid. I haven’t been there since 2009 though. This past weekend I signed up to go to the Food Blog Forum in Orlando, FL.  Walt Disney World is the Hosting Sponsor, so you know  it’s going to be an amazing event!  I can’t wait to learn a lot of useful information there so that I can make my blog better.

Check out the details from the web site…

Food Blog Business | Food Styling & Photography | Food Blog Design | Food Writing

Food Blog Forum Orlando is a full-day seminar on Saturday, March 17, 2012, at Epcot Center, designed specifically for food bloggers.

We’ll be covering the most relevant topics for food bloggers, including food styling and photography, photo editing, recipe writing and development, food blog design and social media.

In addition to the information and skills you’ll be able to immediately implement, we’ll have several networking and social opportunities throughout the weekend.

Schedule

Friday, March 16, 2012
Friday Evening – Welcome Reception at Disney’s Grand Floridian Resort & Spa sponsored by Walt Disney World

Saturday, March 17, 2012
8:00am-4:30pm
Coffee and continental breakfast provided by Walt Disney World

Food Photography & Styling: Sharing your food story through your creative voice
Diane Cu & Todd Porter
Everyone has a unique food story to share through images. Crafting your visual voice and sharing your authentic story in compelling food images is what makes your unique style stand out. Learn how to define your own food photography style and food storytelling. Elements of lighting, composition, style, basic propping, editing and story will be discussed to help you make your best photographs. Be inspired to craft images that are original, fresh, authentic and uniquely you.

PRspectives
Jaden Hair, Rachel Barbarotta, Arianna Bastianini, Tom Smith
A lesson in PR 101, from various perspectives. This panel brings together bloggers, brands and PR professionals to give you an inside look into the process of working with brands and forming relationships that can benefit both the bloggers and companies they work with.

How to Write Bigger, Better, More Badass Food Posts
David Leite
In this solo panel, learn what it takes to write the kind of posts that move people to leave comments as well as to forward, tweet, stumble, and Facebook the hell out of them. Not to mention getting awards and recognition. Use David’s checklist to evaluate how successful your posts are and how to improve them.

From Hobby to Professional: Taking your Blog to the Next Level
Dawn Viola
Do you want to take your food blog from hobby to professional? Food writer and research chef, Dawn Viola, will show you how to develop your unique food writing niche, find your blogging voice and harness free marketing tools to establish yourself as a professional writer.

LUNCH

A (Healthful) Taste of Disney! Sponsored by Walt Disney World

Experts Round Table

Dive deeper into the topics that interest you most. We’ll have our speakers and other experts available to you during a series of four 30-minute “speed-networking” sessions. Ask questions and get advice from our experts in a more personal setting. Explore topics such as Social Media, Technology and Design, Photography & Styling Live Demonstration, Basic Photo Editing and File Management, Pitching to Editors, Writing Cookbook Proposals, Recipe Development, The Business of Blogging and more.

Closing Party

Saturday, March 17, 2012
Sponsored by Walt Disney World
Private dessert party at Epcot Center with front row viewing of Illuminations

Sunday, March 18, 2012

Brunch At Whole Foods Market Orlando

Does this look amazing or what??!

Are any of my fellow food bloggers going? If so, let me know in the comments! I’d love to meet!

Filed Under: Disney, Food Blog Forum, Travel · Tagged With: , , , ,

Homemade Ice Cream Cake

January 23, 2012 by Leave a Comment

It’s not often that I have spare room in my freezer. So when I noticed that there was a little bit of room, the first thing that came to my mind was that I had to start trying to make Ice Cream Cake! Isn’t that the first thing that would come to your mind too? I didn’t follow any recipes or anything like that. There’s not a whole lot that goes into it. But the most important part of it is the center; the crunchy part! Wouldn’t you agree?

WHAT YOU’LL NEED

  • loaf pan
  • parchment paper
  • off-set spatula
  • half gallon of ice cream (if you are using two flavors, use half of each container)
  • hot fudge sauce
  • oreo cookies

ASSEMBLY

I decided that I was going to make mine in a loaf pan. It doesn’t take up a ton of room in the freezer and I figured it’d be easy to slice. So I started out by lining my loaf pan with some parchment paper. I cut a strip for it to go long ways, and then I cut another piece that would fit the other way. This way it would be easy to take it out of the loaf pan to cut.

I let the base flavor (chocolate) of my ice cream soften a bit before starting on the assembly of my ice cream cake. I wanted it to be easy to work with. I used a medium sized cookie scoop (you could use a regular ice cream scoop if you prefer) and scooped the ice cream out of the ice cream container and placed it in the bottom of the loaf pan. I placed one scoop right next to the other scoop so that they were closely touching. Once I was done that I took an off-set spatula and smoothed it all out so that it was a nice flat surface. You want the ice cream to come almost halfway up the loaf pan, but not quite all the way.

I don’t know about you, but my favorite part of the ice cream cake is the middle! I put some oreo cookies (maybe like 10 cookies?) into my Vitamix and broke up the pieces. I didn’t make it a fine crumb or anything. They were little round pieces of cookie. I tried getting it as close to those Dairy Queen “crunchies” as I could. It’s hard, though. I took half of the cookies and put them on top of your base layer. I pushed them in a bit so that they would stay kind of glue themselves to the bottom ice cream layer.

Next it was time for some hot fudge sauce! I recommend using some amazing homemade hot fudge sauce, and you can find the recipe here. Take some of your hot fudge sauce and drizzle it over the cookie pieces. It would be easiest to use a squeeze bottle, but make sure it can be heated up a bit so that it’s squeezable (recommendation: pancake syrup bottle that can be heated up!). If you can’t use a squeeze bottle then just take a spoon and lightly drizzle it over the cookie pieces. Once you have an even layer of hot fudge on top of the cookies, take the rest of your cookie pieces and place them on top of the fudge sauce. Push down a bit to make sure it sticks to the fudge sauce.

Take your top flavor of ice cream (in my case it was cookies n cream) and scoop the ice cream and place it on top of the cookie mixture (just like how you did it for the base). You want to make sure you cover the entire cake. Once that’s done take your off-set spatula (rinsed off, of course!) and smooth out the top. Do not cover it yet; place in the freeze for about 30 minutes and let it firm up a bit before covering.

After it’s firmed up a bit, cut a piece of parchment paper that fits right on top (so the length of the loaf pan) of the cake. Then take some saran wrap and wrap up the loaf pan and place in the freezer.

I know that Dairy Queen does that whippy icing on top, but I’m not a fan of that so I left it off. But if I were making a round ice cream cake for someone’s birthday I would probably pipe some real buttercream icing around the edges.

TRIAL & ERROR

Now on my first trial run of this ice cream cake when I was making the middle layer, I combined my hot fudge sauce and the oreo crunchies. That didn’t really turn out all that well. When we went to eat the ice cream cake the center was quite hard. So this is when I knew I had to go back to the drawing board to find “the perfect recipe.”  Don’t get me wrong, we ate that ice cream cake! But I knew it needed work.  So then I tried doing the cookie/fudge/cookie layer in between the two flavors of ice cream and that worked out so well. It was not hard and it had the right amount of hot fudge to go with the cookie pieces. I was so pleased with how it came out!

This is probably as close to Dairy Queen’s ice cream cake that I’ll get without buying a cake from them. I’m pretty happy with how it came out. There are so many different flavors you can use! I really want to try cake batter flavored ice cream with the chocolate ice cream.  I also plan on experimenting with middle layers – like perhaps a brownie batter middle layer. How amazing would that be?!

 

Filed Under: Desserts, Recipes · Tagged With: , , , , , , , ,
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