Cake Batter Ice Cream

Cake Batter Ice Cream


My kids love this birthday cake ice cream from a local ice cream shop, so as a back to school treat we made this in our ice cream maker.

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 to 3/4 cup cake mix (we used Funfetti cake mix)

• Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.


• In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.


• Stir in the heavy cream and vanilla to taste.


• Stir in cake mix, making sure there are no lumps.


• Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).


• Remove ice cream from freezer bowl and place into a separate container.


• Place freezer bowl and the ice cream into the freezer to further harden.

Creamy Cantaloupe Pops

These came out very good. My kids are not much into trying new fruits so I figured this was a good way to get a new fruit in their diet without them knowing. They tasted similar to a creamsicle.

Creamy Cantaloupe Pops

1 1/2 C cubed cantaloupe
1 C heavy whipping cream
1/2 C sugar

1. Place cantaloupe in blender. Process until smooth.
2. Pass blended cantaloupe through a strainer (not required but makes it smoother)
3. In small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from heat.
4. Stir in pureed cantaloupe.
5. Pour into popsicle molds or plastic cups. Freeze until firm

Birthday Cake Cones

I was going through some old pictures and came across a picture of these cake cones I made for my daughters 4th birthday (she is going to be 8 this summer, so a long time ago !!).
I remember I loved these because they were so fun and easy for the kids to eat.

The recipe calls for butterfingers candy as the topping but you can use anything your child prefers.


Birthday Cake Cones


1 (18.25 ounces) package chocolate or yellow cake mix
30 flat bottomed ice cream cones (buy extra in case some are broken)
1 cup prepared frosting
1 (2.1 ounces) Butterfinger Candy Bar chopped, divided

1. Preheat oven to 400° F.
2. Prepare cake mix batter according to package directions.
3. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
4. Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
5. Decorate with frosting.
6. Sprinkle with chopped Butterfinger or your favorite candy or topping.

The cones are best served the same day they are prepared.

Chocolate Mousse

My daughter received the Williams-Sonoma "The Kid's Cookbook" as a Christmas gift this year. This was the first recipe she picked to make. It was very easy and of course delicious.

Chocolate Mousse

1 1/4 cup semisweet chocolate chips or 8oz of semisweet chocolate, chopped
2 cups of heavy cream, well chilled

1. Melt chocolate either in the microwave or double boiler till smooth
2. Pour the cream into a large mixing bowl. Using the electric mixer set on medium speed, beat the cream till slightly thickened, about 30 seconds.
3. Add the warm chocolate to the cream
4. Continue beating on medium speed, scraping down the sides with a rubber spatula until soft forms peak (about 1 minute). To test, turn off the mixer and lift the beaters, if the cream makes soft little peaks that flop over slightly, it is ready
5. Spoon the mousse into serving cups or glasses. Cover with plastic wrap and refrigerate for at lease 2 hours before serving.

Makes 8 servings

My favorite holiday treat

I was at a Christmas party a couple years ago and someone brought these. I could not stop eating them, they were so good. I now usually only make them during Christmas because I can eat the whole tray myself I love them so much

Easy Cracker Candy

24 candies

40 saltines
1-2 cup butter
1 cup packed light brown sugar or packed dark brown sugar
2 cups chocolate chips
1 cup chopped pecans (optional)

1. Preheat oven to 400 F degrees.
2. Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
3. Combine the butter and brown sugar in saucepan.
4. Bring to a boil, stirring constantly.
5. Cook for 3 minutes.
6. Pour the mixture over the crackers.
7. Bake 5 minutes.
8. Sprinkle the chocolate chips over the baked crackers.
9. Let stand 5 minutes then spread the melted chocolate over the top.
10. Sprinkle with nuts if desired.
11. Chill in the refrigerator until set.
12. Invert onto a flat surface; remove the foil and break into pieces.
    

Store, covered in an airtight container in refrigerator.
Note: You can skip the chocolate chips- it's still delicious