Tag: cake

Samoas Ice Cream Cake

Recently as my son’s birthday was approaching, asked him what kind of birthday cake he wanted and gave him my phone to flip through my pinterest recipe board. He saw a recipe for Samoas bars and said he wanted an ice cream cake with Samoas bars on top. So, I took on his challenge and came up with this fantastic ice cream cake with the great taste of Samoas Girl Scout cookies.

However, his birthday is not at the time that you can buy Samoas, so I had to improvise. Keebler makes a cookie that’s pretty close, so that’s what I used instead of the real deal.

This ice cream cake is made in the same fashion as the one I posted last year, so refer to my prior post on how to make a homemade ice cream cake for more detailed instructions and pictures of the process.

For the Samoas Ice Cream Cake, you will need the following ingredients:

Ingredients:

2 pkg Keebler Coconut Dreams cookies or Samoas Girl Scout Cookies
1/2 gal chocolate ice cream or frozen yogurt
1/2 gal dulce de leche (caramel) ice cream or frozen yogurt
1 bag of shredded coconut
caramel sauce
chocolate chips

Directions:

First, prepare a springform pan by lining it with plastic wrap.

Using a food processor, chop up the cookies into crumbles. Do not turn them to dust, there should be some chunks.

Toast the coconut in a nonstick skillet. You will need to do this in about 3 batches for a whole bag of coconut. (I actually only did about 2/3 of the bag and that was enough for the size of cake I made. )

Turn the heat up to medium, add a thin layer of shredded coconut to the skillet and stir it frequently until the coconut is a golden color. Add to a bowl and set aside.

While you are toasting the coconut, you can have your chocolate ice cream sitting out to soften. (about 10 minutes)

Now you have everything ready to go to start assembling the ice cream cake.

Sprinkle the crumbled cookies on the bottom of the springform pan. You will use approximately half of the crumbs for the bottom layer.

Spoon scoops of ice cream over the crumb layer until the entire crumb layer is covered with about an inch and a half layer of ice cream. Sprinkle another layer of cookie crumbs and about half of your toasted coconut over the ice cream and drizzle with caramel. Cover with plastic wrap and very gently press down just to even out the layer. Be careful, the ice cream is soft and you don’t want to push it too hard.

Freeze this layer until it is firm.

Soften the dulce de leche ice cream for about 10 minutes. Add a layer of dulce de leche ice cream to your springform pan. If you have any more cookie crumbs left over, sprinkle them around the outer edge of the top of the ice cream layer. Fill in with the rest of your toasted coconut and lightly drizzle with more caramel. Cover and freeze until the ice cream cake is solid.

Remove the cake from the freezer and remove the springform ring. Using the plastic wrap, lift the ice cream cake off the bottom of the springform cake pan and place the cake on your cake stand. Slip out the plastic wrap.

Melt about half a bag of chocolate chips in the microwave. Transfer the chocolate to a small zip-lock bag. Snip the corner of your baggie and squeeze the melted chocolate over top of the cake. Place the cake back in the freezer uncovered until the chocolate is hardened then cover with plastic wrap.

And that’s it! Slice and serve. Be prepared to hear lots of mmmm’s, this is a great ice cream cake! My son said it’s the best dessert he has ever had in his life. Nice compliment!

Enjoy this delicious Samoas Ice Cream cake!

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Here’s the Pinterest link for this recipe: Samoas Ice Cream Cake

Sharon Springfield

SAMOAS ICE CREAM CAKE

Tags cake, coconut, cookies, desserts, Ice Cream, ice cream cake, Samoas

Cakes Desserts Pie Southern

Pecan Pie Cake

This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.

We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:

Pecan Pie Filling

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 tsp salt

3 TBSP butter

1 teaspoon vanilla extract (the real stuff)

Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

Now for the cake….

Pecan Pie Cake

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 cup buttermilk

3/4 cup dark corn syrup

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans.

Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour batter into prepared pans.

Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven!

Check for doneness with the old toothpick inserted into center test.

Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks… Trust me! You’ll be glad you did!

Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren’t you glad you listened?)

Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up.

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake

Sharon Springfield

Pecan Pie Cake

Tags cake, desserts, pecan, pie

Cakes Desserts Southern

Mississippi Mud Cake

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Mississippi Mud Cake

Tags cake, chocolate, marshmallow, Mississippi Mud

Cakes Desserts Southern

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Tags cake, desserts, poke cake, pudding, red velvet

Desserts Holidays

Easter Peeps Cake

Here’s a cute and easy cake to serve at your Easter party. All you need is a cake mix and frosting, shredded coconut, peeps and some egg shaped Easter candy.

Start with a coconut or carrot cake mix and prepare according to package directions for 2 layer round cake.

When the cake layers have cooled, frost with white frosting, your favorite flavor. (I love buttercream or cream cheese) Arrange the Peeps around the top edge of the cake. Place one peep in the middle.(see photo)

Tint shredded coconut by dropping a few drops of green food coloring in a large ziplock bag. Dump in half a bag of coconut, seal the bag and then shake it up until the shredded coconut is all tinted green. The more drops of food coloring, the darker the “Easter grass” will be.

Sprinkle the shredded coconut over the top of the cake and press onto the sides of the cake. Sprinkle egg shaped Easter candies in the middle of the top of the cake.

And there you have it! An easy and adorable Easter Peeps Cake to be the star of your Easter dinner. 🙂

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784008581/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Easter Peeps Cake

Tags cake, coconut, Easter, peeps

Desserts

The Best Pineapple Upside Down Cake

Post author By Sharon
Post date April 2, 2014
No Comments on The Best Pineapple Upside Down Cake

Not to brag, but I make the best pineapple upside down cake. This cake is smothered in buttery, sticky sweet pineapple and cherries. It’s irresistible and a hit at every potluck or family gathering. I’m going to teach you how you can make one too.

The Best Pineapple Upside Down Cake Ingredients:

butter
brown sugar
2 cans of pineapple slices
A jar of maraschino cherries
Yellow cake mix

The Best Pineapple Upside Down Cake Instructions:

To be authentic, you need to bake this in a cast iron skillet. This is how I learned from my Mom, an old fashioned southern cook. A 12 inch skillet does the trick. You could also use two round cake pans for one cake mix. Heat pan(s) it in the oven and melt 3 tablespoons of butter in the skillet. Remove from the oven and sprinkle brown sugar in an even layer over the butter. Drain the pineapple juice, reserving it to use later in the batter. Arrange pineapple rings in the bottom of your skillet, over the brown sugar – butter layer. Place a cherry in the middle of each pineapple ring and in the spaces between the rings. Set aside.

At this point you could either use a cake mix or whip up some homemade cake batter. Replace the liquids called for in the recipe with the reserved pineapple juice. Pour cake batter into pans and bake for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Remove from the oven and let the pan cool for about 5 minutes.

Next comes the upside-down magic, inverting the cake. Place your cake plate over top of the cake. Carefully (using pot holders because it’s going to be hot) flip over the cake so that the cake pan is on the bottom and lift off the skillet.

Then the hard part, waiting for dessert time! Enjoy your delicious pineapple upside down cake!

Share this on Pinterest! http://www.pinterest.com/pin/280278776783959012/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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The Best Pineapple Upside Down Cake

Tags cake, pineapple

Desserts

Super Sweetie Valentine Cake

Post author By Sharon
Post date February 10, 2014
No Comments on Super Sweetie Valentine Cake

Valentine’s Day Cake

Here’s a super simple idea to decorate any round layer cake in a valentine’s theme. Just make a double layer round cake and frost it with any cake / frosting combo that suits you. Then stack Kit-Kat bars around the edges, securing them with a ribbon tied in a bow. Then top the cake with Valentine M&M’s! Isn’t it just adorable? Make this Valentine’s Day extra special with this super nice cake!

Happy Valentine’s Day!

Pin The Recipe! http://www.pinterest.com/pin/280278776783644761/

Sharon Springfield

Tags cake, desserts

Desserts

Almond Joy Cake

Almond Joy Cake

To make this super delicious Almond Joy Cake, you will need:

1 dark chocolate cake mix, made with 2 eggs, 1/4 cup coffee, 1 1/4 cup water, 1/2 cup oil

Bake in a greased 9 x 13 glass baking dish according to the directions on box.

When cake is done, remove from oven and cool on a wire rack. After 10 minutes, use the handle of a wooden spoon to poke holes in cake – at 2 inches apart.

In a mixing bowl, mix together a 5.1 oz box of vanilla pudding, 1/2 teaspoon coconut extract and 1 7 oz jar of marshmallow fluff. Pour half over the top of the cake, spreading over the holes so the pudding goes down all the holes and covers the entire cake; Mix into the other half of the pudding, 4 oz softened cream cheese and 8 oz. softened cool whip.

Spread this over the top of the cake. Sprinkle with shredded coconut and slivered almonds. Chill for 2 hours before serving.

Enjoy this delicious Almond Joy Cake! I thought it was awesome, hope you do too!

Sharon Springfield

Sharon SPringfield

Sharon Springfield | My Cooking & Recipes Blog

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Almond Joy Cake

Tags almond joy, cake, chocolate, coconut, desserts

Desserts

Easy Homemade Cake Pops

Here’s my recipe for making easy homemade cake pops.

This is a cute way to use a cake that got stuck to the pans and crumbled. That’s where these came from. I had two helpers in the kitchen, trying to help me make a cake (since I have a broken toe) and nobody floured the cake pans. Therefore, the cake didn’t come out of the pans in one piece. So, I just scooped it into a zip-lock bag and stuck it into the freezer and sent my hubby to Publix to buy his own birthday cake. 😉

Anyway, as soon as this kitchen disaster occurred, I already knew what I would do with the crumbled cake. Great way to recycle, huh?

To make cake pops, you need:

A cake mix, baked according to package directions – or a cake make from scratch
1 container frosting
candy melts (chocolate coating wafers – Michael’s crafts sells them)
Lollipop sticks (also from Michael’s Crafts)
sprinkles

Here’s how you put together the cake pops:

Prepare your drying stands. As you can see from the picture, I used egg cartons with holes poked in the top. I used my meat thermometer to poke the holes. They are centered over the depression for the eggs, spaced so the cake pops don’t collide.

Prepare a baking pan to cool the cake balls. Take waxed paper and cover the bottom of a baking pan – a cookie sheet with sides. Set aside for now.

Take your cooled cake and crumble it into crumbs in a very large mixing bowl.
Melt the frosting in the microwave for about 30 – 45 seconds and stir it until smooth and melted. Pour the frosting over the crumbled cake and stir it in until all the crumbs are moistened with the frosting. I only used 3/4 of the container of frosting.

I wore rubber gloves for this next step. Scoop up a rounded tablespoon of cake mixture and form into a ball. Make sure you compress it well, you do not want the cake balls to fall apart when you dip them in the chocolate. Place the cake balls on the wax paper as you make them. When you have made all the cake balls, place the pan in the refrigerator for about an hour for them to firm up.

When they’re thoroughly chilled, take out of the refrigerator.

Get a glass bowl or other microwave safe bowl out and place half the candy melts in the bowl. Microwave at 50% for 1 minute, stir and if needed microwave for another 30 seconds, until it is melted and smooth when stirred.

Take a stick and insert it into a cake ball. Then dip your cake pop into the melted chocolate, swirling it against the sides and all the way up to the stick. When it’s completely coated, sprinkle with decorative sprinkles and place them in the stands to dry. Carefully slide the sticks into the holes of your ghetto-cake pop stand. (I have also used a block of Styrofoam before but didn’t have one at home when I undertook this project today.)

Once they have dried and the candy coating is hardened, you can wrap them up in squares of plastic wrap and tie with curling ribbons.

You can display them in a bouquet fashion using a short vase or jar.

These can be made for any holiday, just switch up the colors of candy coating and the sprinkles.

These cake pops go fast, so hide a couple for yourself to enjoy later! This batch of cake pops is dwindling quick!

Homemade Cake Pops

Sharon Springfield

Tags cake, desserts, fall

Desserts

Homemade Ice Cream Cake

Hey y’all…since it’s summer and really hot, my kids have been begging me to make another Ice Cream Cake. So I did…

This time we took pictures of the procedure in case you wanted to make one too. It’s really not that hard to do and it’s really delicious! You can make it with whatever flavors you like. My first one was with lactose free Tofutti ice cream. This one is with regular ice cream and frozen yogurt: chocolate brownie, strawberry and vanilla.

The first step is to prepare your pan. Line a springform pan with a large sheet of plastic wrap. I had some extra wide plastic wrap but if you don’t, just use a couple strips of regular sized and overlap them so the entire pan and up the sides is covered with the plastic.

Next, crush 2 packages of cookies (Oreo’s or similar) in a ziplock bag and a meat mallet. Do about 1/3 of the package at a time. Spread a layer of the crumbs over the bottom of the prepared pan.

Spoon softened ice cream over top of the oreo crust layer, spreading out evenly. You will use about 1 quart for this layer.

Sprinkle a layer of crushed cookies on top and cover with plastic wrap and put into freezer for at least 30 minutes.

Remove from freezer and uncover. Spread another layer of ice cream over the crumb layer. Top with more cookie crumbs and the cover with plastic wrap. Freeze for at least 30 minutes. Repeat with final layer of ice cream. Cover and freeze overnight.

The next day, remove all plastic wrap from the ice cream cake and place on a cake plate.

Spread with thawed cool whip. Freeze uncovered for an hour then cover with plastic wrap.

When ready to serve, remove from freezer about 15 minutes before serving. Cut using a big, bad chef’s knife. Enjoy!

*Try different flavor combos according to your taste. Some to try…coffee, chocolate, caramel, or different flavors of sherbet with crushed shortbread cookies or coconut cookies in between the layers.

Homemade Ice Cream Cake

Sharon Springfield

Tags cake, desserts, Ice Cream