Ice Cream Cake

My second little man turned five this last week and he was VERY specific about what he wanted his special birthday cake to be.  His request: Chocolate cake with ice cream and cookies inside and sprinkles all over on the top with a big 5 candle to blow out.  I was so glad that I totally nailed it and it was A-MAZ-ING!  I’m excited to try this with different kinds of cake and ice cream combinations.   It was so worth making rather than spending $30 for an ice cream cake at Baskin & Robbins that wasn’t half as good:).

Chocolate and Cookie Ice Cream Cake

1 Chocolate Cake Mix pre made in a round pan***

Cookie Dough Ice Cream

1 Tub Chocolate fudge frosting



This takes a few steps.  It’s easy to make but takes time.  Once the cake is cooled off  place it on some waxed paper on a plate and put in the freezer for a couple of hours.  Take the ice cream out to soften a little bit and then scoop it into the bottom of the pan, that once had the cake in it, so that it’s about 1-2 inches thick.  Smooth it out as best as you can and put it back in the freezer.  After a couple of hours, take the cake and ice cream out of the freezer.  Cut the cake in two with a long serrated knife.  Put one half of the cake on the serving dish. (I crumpled up some Oreos and put it on the dish so the cake wouldn’t stick to the plate)  Put a warm washcloth on the outside of the pan holding the ice cream so that it melts a little bit and can slide out easily.  Plop the ice cream layer on top of the cake bottom and then place the top half of the cake on top of the ice cream.  It looks like a big oreo:).  Cover in a few layers of foil and stick in the freezer for a few hours or over night.     Carefully frost the cake.  It won’t look super neat, but that’s okay.  Cover the sides with cookies to cover the imperfections and cover the top with sprinkles or crumbled up cookies.  Numm Num Num!  Enjoy!

***I used Dark Chocolate Fudge Mix with the high elevation instructions and replaced the oil for applesauce.  Be sure to spray the pan really well so that the cake will slip out easily.  I have a springform pan with a drop out bottom that made it even easier to make.

PS: We did have a big ‘5’ candle on the top.  It made my little man’s day to have exactly what he asked for.  🙂

No-Bake Cookies

Thanks for hanging in here with me!  I know my posts have been few and far between lately.  Let’s just say, as sickening as it is to admit this, we’ve been eating a lot of hamburgers, hot dogs, chicken nuggets, and sandwiches.  I love this little kicking boy inside me, but man he really throws off our diet and my relationship with the kitchen.  I mustered up enough energy to make some of the easiest cookies around to appease the boys begging. I was shocked to see that I hadn’t posted our favorite no-bake cookies on here!  So, for your chocolate enjoyment here is some goodness that never gets old.  Oh, and my boys really thought it was hilarious when I told them that some people call them Gorilla Poop cookies.  Enjoy and happy baking!   . . . Oh, and it goes great with a scoop of rainbow sherbet ice cream, mmmm.

No Bake Cookies

Boil for 2 minutes, stirring constantly:

2 cups sugar

1/2 cup milk

1/2 cup margarine


1 cup peanut butter

5 Tbsp. Cocoa

1/2 cup chopped nuts

1/2 cup shredded coconut (opt)

Then add and stir until blended:

3 cups rolled oats

Cool slightly.  Drop onto wax paper in blobs.  Let cool in refrigerator.

White Chocolate Chip Oatmeal Cookies


White Chocolate Chip Oatmeal Cookies

1 cup butter

1 cup white sugar

1 cup applesauce

2 eggs

2 tsp. almond extract

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 cups flour

1 1/2 cups rolled oats

1 pkg. white chocolate chips

1 cup chopped nuts (almonds, pecans, or walnuts)

Preheat oven to 350 degrees.

In a bowl, cream together the butter, sugar, and applesauce until smooth.  Stir in the egg and almond extract.  In a separate bowl stir the flour, baking powder, soda, salt, and oats together.  Add the flour mixture to the cream mixture and stir together and add in the nuts and chips.   Spoon onto greased baking sheets, 10-12 minutes.

Happy Baking

Peanut Butter Oatmeal Cookies


The oats in these cookies are really there so that you can justify how bad these cookies are (and by bad I really mean awesomely delicious).  These are DELICIOUS and you will love them! I made these as written, but I did put in substitutions for you if you would like to make them a little less scandalous. Happy baking!

Peanut Butter Oatmeal Cookies

1/2 cup butter flavored shortening (substitute: 1/2 cup butter)

1/2 cup unsalted butter, softened (substitute: 1/2 cup apple sauce)

1 cup packed brown sugar

3/4 cup white sugar

1 cup peanut butter

2 eggs

1 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups quick-cooking oats

1/2-1 package milk chocolate chips

Preheat oven to 350 degrees.  Get out a big bowl and mix together the ‘wet’ and sugary ingredients: shortening, butter, brown sugar, white sugar, and peanut butter.  Then add in eggs one at a time. In a separate bowl combine flour, baking soda, salt, and then combine with the cream ingredients.  Once the above are combined add in the oats and chocolate chips.  Spoon onto ungreased baking sheets.  Bake for 9-12 minutes, or until just lightly golden on the top.

Quinoa Cookies

Man, I love cookies. . I REALLY love cookies.  I wish I could eat them for lunch every day.  The world would be a better place if we could all just eat muffins for breakfast, cookies for lunch and zucchini bread for dinner. . . mmmm.  Curse that person who discovered that unhealthy eating causes so many health problems.  In my attempts to be healthier, but also still enjoy my guilty pleasures I came up with this recipe.  I googled ‘quinoa cookies’ and I was surprised to find that there were quite a few recipes. Most of the recipes had obscure ingredients that I would need to go to a health food store to find.  Others seemed too complicated to be considered a cookie or they just looked gross.  So, I started to combine a few of the recipes and came up with this.  I think these turned out great!  When Brett got home from work and tried one I think his exact words were, “I guess they’re okay for a healthy cookie.”  Totally not what I wanted to hear.  I thought that maybe I wouldn’t keep the recipe, or at least not post it.  Then my boys ate a dozen cookies and wanted more.  So, maybe they’re not for everyone, but I liked them and I’ll keep anything around that’s healthy and my boys want more. I would like to attempt more quinoa cookie recipes, and I’ll share anything else I come up with.

Quinoa Cookies

1 cup cooked quinoa ***

1 cup applesauce

1/2 cup brown sugar

1 tsp. almond extract

2 1/2 cups steel cut oats (blended into a powder)

2 cups whole wheat flour

2 tsp. baking soda

1 tsp. allspice

3 Tbsp. cocoa powder OR 1/4 cup peanut butter

1/2 cup sunflower seeds

(opt)1 cup dried dates

1/2-1 package chocolate chips

***Cooking quinoa:  Soak the quinoa in water for at least 15 minutes and then drain.  Bring 1 1/4 cups of water to a boil and then add 1 cup quinoa, stir briefly, turn to a simmer for approximately 30 minutes.  Fluff it with a fork and it’s ready for the recipe. (You will only use one cup of the cooked quinoa in this recipe, so you can use the remainder quinoa for something else, like THIS.

Preheat oven to 350 degrees.

Combine quinoa, applesauce, brown sugar, and almond extract in your mixer.  In a separate bowl mix together flour, baking soda, allspice.  Gradually add dry mixture to the wet mixture and then add all remaining ingredients.

Use a spoon to plop mounds on a greased baking sheet. Bake for 10-12 minutes.

Zucchini-Chip Cookies

Zucchini-chip cookies

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

2 eggs, beaten

4 cups flour ( I used wheat)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

apx 1 tsp nutmeg

2 cups of grated zucchini-moisture dabbed, but not drained

2 cups milk chocolate chips

2 cups oats

1-2 cups walnuts, chopped     (opt.)

1-2 cups dried chopped dates (opt.)


Preheat oven to 350 and line cookie sheets with parchment paper.  Cream butter and sugar in a large bowl until light and fluffy. Then add in the eggs, flour, baking soda, cinnamon, nutmeg, and salt into the butter mixture, gradually; mix well.  Stir in the zucchini and then fold in the chips, walnuts, oats, and dates.  The dough will still be very sticky, almost like a muffin batter.  Scoop out with a spoon and drop onto your cooking sheets.  Bake 15-20 minutes or until golden-brown (DON’T OVERBAKE!) Let cool for a couple of minutes and then dig in.  Yummy!