I don’t have much to say about this ice cream, except “WOW!” Like seriously, wow. This ice cream is amazing and dangerous, and I shouldn’t be allowed to have all of it in my freezer.
In my quest to turn Girl Scout cookies into even more amazing desserts, I started out with the Thin Mint Cheesecake last week. (Thin Mints are my second fave GS cookie, with my first being the Samoa/Caramel Delight!) I thought about making cupcakes or cookies, but these ideas felt a little too played out…
So then ice cream popped into my head! It’s been a while since I’ve made ice cream, and spring is coming, so why not?! (Though I do love ice cream in the winter more than in the summer, but I’m strange like that… 😉 )
This ice cream starts off with a brown butter custard base, which is swirled with coconut caramel sauce and a fudge ripple. Yes, it’s a little complicated. When I was dreaming up this ice cream, I texted my other Emily (my go-to friend when dreaming up crazy things), worried that I was over-complicating the recipe. I thought about changing out the fudge ripple for chocolate chunks to simplify it. But when is anything worth doing easy?? 😛
So, if you do want to simplify the recipe, you can use semisweet chocolate chunks instead of the fudge ripple. The ice cream will end up with much more caramel and coconut though, and I can’t guarantee it will be as good as this version!
One thing to note is that this recipe makes enough of the caramel coconut sauce and fudge ripple for two batches of ice cream. So if you eat all the first batch, you can make another! 😉
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂
There are a few drinks that always remind me of summer: kool-aid (as a child), mojitos (as an adult), ice-cold lemonade (always!), and root beer. I’m not sure why root beer reminds of summer, but it always feels weird to drink during any other time of the year. Maybe because root beer is best in a float, with a giant scoop of vanilla ice cream! 😉
And that’s what inspired this cake. The recipe originally started off as cupcakes, frosted with meringue icing and drizzled with root beer caramel. (I made them for the NCACS cupcake contest.) But wow! This recipe is even better as a full-sized cake!
The cake contains 4 12-ounce bottle of root beer, tho almost 3 of those go in to the caramel! The cake has a light root beer flavor, accented by the sweet and salty root beer caramel. It’s topped with a root beer-scented meringue, which reminds me of the foamy top of a root beer float. (You know, when the ice cream and root beer fizz mix? Yum!)
Seriously, this cake is awesome! Bake it for someone who loves root beer, and you’ll make their day. Or bake it for yourself — just find someone to share the love with, k?
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
I’m at a loss for words today. I think my brain is still a little fuzzy from the madness of Thanksgiving and the four-day weekend. Or maybe I ate enough turkey that I’m still in a turkey coma! With the 27 pounds of turkey I cooked, I think the latter may be the case. It doesn’t help that the holidays are quickly approaching, and my focus is quickly waning…
I don’t know about anyone else, but I always go a little overboard at Thanksgiving and for holidays and at dinner parties and sometimes on Tuesdays. After getting not one but TWO turkeys ready in their respective oven and slow cooker, I looked around my kitchen and decided I hadn’t done enough dessert prep yet! I spent most of Wednesday night making mushroom and sage stuffing, a cheesecake (yep, I’m an addict!), and fresh cranberry sauce. And my morning prep before the turkeys involved wrapping things in bacon and prepping a batch of Pumpkin Pie Ice Cream. But I needed [at least] one more dessert…
In comes the Apple Cider Cake! I had a gallon of apple cider in my fridge and some apples that were supposed to go in to pie, so I decided to bake an apple cider bundt cake. The cake is sweet and full of apple’y goodness from both the cider and the chopped apples, but the caramel really is the best part! The apple cider caramel is made by reducing cider until the sugar begins to caramelize, and then adding a small amount of butter and salt. And it’s like an apple cider explosion in your mouth!
I hope everyone had a relaxing holiday and/or weekend! I can’t believe that we’re already nearing the end of November… Time to start prepping for the holidays and New Year’s Eve! 😀
Click below for the Apple Cider Cake recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
I am apparently at a loss for words today. I think all I really have to say is “ZOMG, whiskey caramel sauce!” I first made the whiskey caramel sauce a few months ago, and I’ve been sitting on the recipe ever since!
There are two basic ways to make caramel: the dry method and the wet method. The dry method involves slowly heating sugar until it melts, while the wet method involves heating sugar dissolved in water until the water evaporates. This recipe uses the wet method for making caramel. Sugar and water are heated and reduced until golden brown. And then heavy cream, whiskey, and a bit of salt are added to make the caramel sauce.
This recipe is super-easy to make; it just takes a little bit of patience. The caramel can be used the same day or stored in glass jars. When sealed, the caramel can be stored for 3 months without refrigeration. But, once opened, should be consumed within a week (if it lasts that long!).
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
So, in case you haven’t figured it out yet, I really enjoy celebrating unusual “holidays” with baked goods. Well, last Friday was Babe Ruth Day! Babe Ruth Day falls every year on April 27th and was created to honor one of Baseball’s greatest players ever. While the origin of the name of the Baby Ruth Bar is disputed (was it named after Babe Ruth or after President Grover Cleveland’s daughter, Ruth?), this occasion felt like the perfect opportunity to turn one of my favorite candy bars into some delicious brownies!!
Yes, please!! 😀
Today’s post is about dessert recipes for grilled cheese! I was inspired by “National Grilled Cheese Sandwich Day” last Thursday (April 12th annually!) to combine two of my favorite things: dessert and grilled cheese… So today, I present the Brie & Caramel Grilled Cheese! 🙂