A Sundae Fit for a Princess

ice cream sundae COVER

I went to my first ice cream themed birthday party for the coolest 1 year old in the world last weekend!!  First of all, it’s a great theme!  Perfect for Florida summers, there are super cute ideas all over Pinterest, and kids go crazy for all the toppings!

Secondly, I wanted to contribute so I decided to make a healthy (yes healthy!) and delicious “sundae” dessert.  So it’s not a traditional sundae with ice cream, whipped cream, syrup and sprinkles, but just stick with me here here – remember, I wanted to stay with the theme. 🙂

I whipped up this recipe while shopping at The Party Shop looking for a fun way to serve something.  It’s basically angel food cake layered with whipped cream and fruit!  Since Angel Food Cake uses egg whites, it’s actually sort  of healthy!  Save your egg yolks and make Key Lime Pie!  I made the most amazing Key Lime Pie Cupcakes recently so I will share soon!

ice cream cake fillingWhat you will need…

The Cake Ingredients:  1 and 1 /2 cups sugar(divided), 1/4 tsp salt, 1 cup cake flour, 10 egg whites, 1 1/2 tsp cream of tarter, 2 tsp vanilla extract

***this recipe will make 1 bundt loaf.  Only half of the loaf will be used to make 20 mini sundaes.***

The toppings: 1 tub lite whipped topping, 1 container of strawberries, 1 container of blueberries and 1 jar of stemmed cherries.

Directions: Separate the yolks from the egg whites and let the egg whites sit and come to room temperature for about 30 minutes.  Sift 1/2 cup sugar and flour together.

Move the oven rack to the lowest position and preheat to 350 degrees.

ice cream cake

In a large mixing bowl, beat egg whites, cream of tarter, vanilla and salt on medium until soft peaks form.  Gradually add remaining sugar and beat on high until stiff peaks form.

Fold in the flour mixture until it is all combined, not over mixing.

Spoon into an ungreased bundt pan.  Bake for 35-40 minutes until lightly brown and the top appears dry.

ice cream cake bake

Remove from oven and flip onto a cooling rack and let cool completely.  (I know this sounds weird but this prevents the cake from caving in).

Once cooled, remove from pan and cut in half.  Save half for another recipe.  With the half you are working with, crumble into small pieces in a bowl.  Use your hands and break it up.  The smaller the better!  The angel food cake is super moist ans sweet.  It’s a little sticky but don’t worry about it getting stuck to your hands.  Crumble away!

ice cream sundae side So I got these plastic dessert cups from The Part Store (20 cups).  They were small but the perfect size for a sweet treat!  Here’s how I made the sundaes:  Scoop 1/3 cup of crumbled cake into each cup.  Press down on the cake to make a solid base.

Cut the strawberries into small (smaller the better) pieces and mix/mash slightly.  The strawberries will make a lightly-syrupy-chunky-mixture.  Spoon about 1 1/2 tablespoons into each cup.

Put the whipped topping in a frosting bag/dessert decorator and squeeze a layer on top of the strawberries.

Next layer with blueberries. 🙂  These are full of antioxidants.

Top with a small dollop of whipped topping and a mini spoon!

Keep refrigerated until ready to serve.

ice cream cups

Did you know?! Fruits and veggies are best picked during their “in-season.”  Looking for local fruits and veggies? Use this calendar for Florida crop season.

Happy 1st Birthday, Mia Elena!!  Love Auntie Cassie

Sorry Little Debbie, You Can’t Touch This!

Oatmeal Cream cookies finishedGrowing up, one of my all time favorite [packaged] cookie was the Little Debbie Oatmeal Cream Pies.  Something about the sweet oatmeal and fluffy creamy filling just tasted so good.

Well, as a big kid now, I traded in the packed, processed stuff for homemade oatmeal cream pies.  I guess it’s the principle of make-it-yourself that makes it okay and for the big kid in me…

This fun, simply dessert is sure to impress and multiple sources said it beats Little Debbie!

The Cookie Ingredients (makes 12 pies): 1/2 cup (1 stick) butter, 1/3 cup packed brown sugar, 1/3 cup sugar, 1 egg, 1 scant tablespoon molasses, 1 tsp vanilla extract, 1 cup flour,  dash salt, 1/2 tsp baking soda, 1/4 tsp cinnamon, 1 cup oatmeal.

The Filling Ingredients: 2 tsp hot water, dash salt, 1 – 7 oz jar marshmallow cream, 1/2 cup Crisco vegetable shortening, 1 cup powdered sugar, 2 tsp vanilla extract.

Oatmeal Cream mix

Cream Butter, and sugars.  Add egg, molasses and vanilla and mix well.

In a separate bowl, combine flour, salt, baking soda and cinnamon.  Add to the sugar/butter mixture.

Finally, stir in slightly ground oatmeal.  Use a food processor or blender to slightly grind the oatmeal.  (I know this only takes a few seconds and leaves another dish to clean, but I’m telling you, it’s SO worth it!  Ground oatmeal makes the cookies more uniform and sticks together better.  Plus some people don’t like the bits in oatmeal cookies and this eliminates that!)

Place dough by round tablespoon full on parchment paper.  You want this to be very symmetrical.  Next, slightly press down on the balls to about 3/4 inch thickness.

Bake at 350 degrees for about 10 minutes just until the edges are slightly brown.  The softer the better!

Remove from oven and transfer to cooling rack.

Oatmeal Cream filling

For the filling: Dissolve the salt in the hot water and let cool.  In a mixing bowl, mix cream, shortening, powdered sugar and vanilla on high until fluffy (about 4-5 minutes).  Add water and mix well.

When the cookies cool, flip over so the flat side is up.  Frost one side with filling and place the second half on top.  You should have extra filling left over so make a second batch of cookies or store for a rainy day!  I want to try to make a double chocolate chip with cream filling or mint chocolate chip with cream filling cookie with the extra filling… hmmm do I sense a new recipe next weekend!?

Oatmeal Cream cookies

These are sweet and super yummy!

Now, do you have any blast-from-the-past-used-to-eat-as-a-kid recipes worth bringing back homemade style?

Bon Appetite!

Dessert as a Dip

skinny dip 

Sometimes We just need to accept the fact that eating dessert first, is the best way to eat a meal.   If you can’t eat a slice of cake, cupcake , cookie (or 2) before the main course, then I’ve found an easy solution… make dessert into an appetizer!   

This recipe takes the traditional Pillsbury Funfetti cake batter (aka- best raw batter ever created), and combines it with greek yogurt and cool whip.  The outcome… a yummy dessert dip!

skinny dip ingred

Ingredients:  1 funfetti dry cake mix, 2 single serving sizes of vanilla greek yogurt, 8 oz fat free cool whip, extra sprinkles, nilla wafers or teddy grams.

Directions: In an electric mixer, combine cool whip and yogurt.  Add cake mix.  Once fully combined, add extra sprinkles, saving some for topping.

skinny dip mix2  skinny dip mix

I used both nilla wafers and honey teddy grams.  Personally, I liked the teddy grams better but both complimented the dip perfectly!   The recipe does make A TON of dip.  Make sure you share!  You could also half the recipe and make cupcakes with the extra batter… I will definitely do that next time!

skinny dip dunkers2 skinny dip dunkers

As I’m writing this, the Top Chef Seattle Finale is on.  Congrats Kristen Kish!!  Wow!  I thought I knew what being under tight deadlines and stress what like.  I was SO wrong.  Kristen, Brooke and all the other contestants on Top Chef are incredible!  The food looks absolutely amazing. 

New goal – go to one of the 17 new restaurants that the 10 Top Chef winners have opened since winningDo I see a road trip in my future??

New top favorite TV show (beacuse 1 just isn’t enough) Top Chef.  Hands down.