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When birthdays make their appearance in my family, there is one thing that has always been a constant, ice cream cake. A family tradition spanning years, it has been there even for births. We were not well off growing up and were only allowed a “party” every two years. This worked out for us, as one of us would have a party one year, and the other the next. But even on our “off” years, we were allowed the indulgence of receiving a cake made just for us. Our name scrawled across the top in so many gelled letters, and our favourite characters stenciled in too.
But for years, my family has been buying the commercially make Dairy Queen Cakes, which are, well, commercially made. I thought to myself, I must be able to make this and it will a thousand times better. Indeed. What could be simpler than piling ice cream, fudge, cookie crumbs and more ice cream? The changes I made were simply to use better ingredients. Being that the name is “ice cream cake”, one would be correct to assume that the ice cream is the star of the show. So don’t cheap out, use good quality ice cream for this cake and you will surely, not be disappointed.
Chocolate Ice Cream Cake
2 litres chocolate ice cream
1/2 oz vodka
Smuckers Hot Fudge Sauce (334 mL)
1/2 pkg. Mr. Christie Chocolate cookies (100g)
1 cup whipping cream
1/2 tsp vanilla
1 tsp sugar
1. Allow ice cream to sit at room temperature for at least 30-40 minutes.
2. Divide into 2 9″ baking pans with bottom lined in parchment paper. Return to freezer to allow to refreeze.
3. In small bowl, mix fudge sauce with vodka (this is to prevent the fudge sauce from freezing solid). Set aside or refrigerate.
4. In another bowl or food processor, crush cookies into small crumbs.
5. When cake has sufficiently freezed, cut along sides of pan with a knife and flip onto a plate. Immediately move to freezer again for another 30 minutes.
6. When cake layer has frozen again, top with fudge, then cookie crumbs. When ready to serve, top with last layer of cake.
7. Serve with whipped cream. (To make whipped cream, beat whipping cream, vanilla and sugar until stiff and fluffy)
(Side note, here is an alternate method of making this cake: If you have a cheescake pan, this would be better, but I didn’t at the time. In a 9″ cheesecake pan, pour half the ice cream and return to freezer to freeze. When frozen, pour on fudge and cookies. Pour second half of ice cream over the cookies and allow to freeze for 24 hours. To serve, remove cheesecake pan and flip onto plate. Top with whipped cream as above.)
Well, here I am. I’ve come to the desert (and wine country) to be with my family. When new additions arrive, it is familial obligation to congregate. Not that I didn’t want to. Who doesn’t want to meet squishy faced new comers to our lovely planet? I love babies, in all their new baby smell, tiny arms and legs, squishy faced glory. What I don’t like is dragging my toddler son around on an airplane and leaving our routines behind us. He doesn’t seem to mind all that much, running around our temporary digs saying, “Mama, baby, baby, baby!” Also, I hate to be away from my own husband and the ease at which we live our daily lives. One of those eases, is my PC. I’m using an iMac here and I can’t say I see what all the fuss is about. I mean, it’s nice, but I really don’t see why people get so crazy about them. To each their own, but I’ll be loving my return to PC and tablet glory upon my return.
I only had one recipe in the archives available to me to publish while I make a repertoire here in the desert. It’s not a glorious meal, but it can be if you use your culinary imagination. Any fillings in these delicious wraps, goes down with ease. Have fun with them, let your kids build their own. They’ve been a staple in my family for at least 15 years, and I don’t see that changing any time soon.
Soft Corn Taco Shells
3 cups all purpose flour
1 1/2 cups fine ground cornmeal
1 tsp salt
2 eggs
4 cups water
1. In a medium size mixing bowl, whisk together all ingredients.
2. When ready, on a very hot, non stick skillet, pour in about 3/4 cup of the batter and spread it out in the pan by shaking it around so that it completely coats the bottom.
3. When the edges begin to turn up, shake the shell loose (you may need to use a spatula) and flip it with a flick of the wrist (or a flipper). Cook for 30 seconds or so on reverse side and toss into oven to keep warm. (layer paper towels between shells to avoid sticking).
4. Serve with desired fillings.
Taco filling suggestions:
- Ground beef seasoned with taco seasonings, diced tomatoes, shredded lettuce, shredded cheese, avocado slices, salsa and sour cream.
- Cooked, cooled shrimp with shredded lettuce, diced tomatoes, crumbled feta cheese, avocado, salsa and sour cream.
- Ground chicken or turkey with taco seasonings, same fillings as beef.
- Rotisserie chicken, pulled apart and served with same fillings as beef.
- ground pork, seasoned with taco seasonings and served with same as beef.
I love pasta. I love it’s heartiness, it’s simplicity, the many wonderful shapes it comes in. What I don’t love is the sheer amount of calories involved in a typical serving. It’s enormous, it’s ridiculous, it’s really a shame. When I was a kid (Mom, Dad, this is not a criticism, merely a fact.), when we had pasta, there were only three kinds. Spaghetti, fettuccine and macaroni. I had no idea there were even other kinds of pasta, until I started into my cooking career. Manicotti? Tortellini?! Shells??!!! I could live my entire life without ever eating spaghetti again. I am a sworn convert to the smaller forms of pasta, such as rotini, bowties, small shells, and penne. Another thing I love about pasta, is the items usually served along side it. Namely, delicious sauces and sometimes meat in ball form.
When it comes to making pasta dishes, I don’t get the chance very often, as the other member of the adults in my family won’t allow it. So I’ve resorted, in the past few years, to making spaghetti squash. Same name, it must be similar, right? Well, in shape, yes it is quite similar. Taste, on the other hand is closer to zucchini. It does not taste much like other forms of winter squash, having a much higher moisture content and lighter flavour. Adding lots of sauce and topping it in cheese is my preferred method of disguising it’s vegetable-ness.
If you are one of those people who would rather not eat massive amounts of carbs, or are simply looking for a lighter version of a popular dish, than this is it. This recipes makes a large batch and freezes well, so you can whip it out any time you like.
“Spaghetti” and Meatballs
1 large spaghetti squash
1 large onion, diced
1 clove garlic, minced
1 Tbsp canola oil
1 lb mushrooms, sliced
1 tsp oregano
1/2 tsp each basil & thyme
1 28oz can plum tomatoes, chopped (juice reserved)
1 680 mL can tomato sauce
1/4 cup tomato paste
1. Slice squash in half lengthwise, remove seeds and roast, cut side down, in 375°F oven for 1 hour.
2. Heat oil in large, deep saucepan on medium heat. Add in garlic, onions and mushrooms. Sauté for 5-8 minutes, or until softened.
3. Add tomatoes and their juice, tomato sauce and tomato paste.
4. Add in herbs, bring to boil, and lower to a simmer for 1 hour to thicken and cook.
5. Scrape squash innards out with a fork into a 9 x 13 casserole dish. Distribute evenly across dish.
6. When sauce is thick enough, pour over spaghetti squash and stir slightly to settle the sauce down into the squash. Set aside.
7. Meanwhile, make you meatballs:
Meatballs
1 lb. meatloaf mix (beef, veal and pork)
1 egg
1/3 cup bread crumbs
1/4 cup sour cream
2 cloves garlic, minced
1 tsp each basil and oregano
1 tsp salt
1/2 tsp pepper
1. Mix all ingredients until well combined in a small bowl.
2. Form into balls about 1 1/4″ round.
3. On baking sheet, bake in 375°F oven for 15 minutes.
4. Remove from baking sheet, push slightly into top of tomato sauce/spaghetti squash mix and finish in oven for another 15-20 minutes.
5. Serve with a sprinkle of cheese.
Time for some good news people! No, it’s not my big, deep, dark secret yet (you’ll have to keep waiting for that one!)…but it is fantastic stuff! I’m an aunt! My sister gave birth Friday the 13th at 5am. A little girl, with my middle name! Oh, I’m so proud and happy and honoured! Mama and babe are having a wee bit of trouble, but hopefully nothing serious. I’m flying out to see them on Tuesday, so if things slow down a bit, I apologize. Dragging a 2 year old around on planes and living in a house with a newborn, might turn out to be more hectic than I expect. If things go smoothly, expect some fantastic recipes coming your way.
As for now, here is one fantastic recipe I would really love to share. I love burgers, as you may have guessed here, but it was not always this way. I used to be, wait for it………a vegetarian(!). It’s true. I shunned meat in all it’s forms, although I did eventually give in to seafood because of stomach issues. After a while though, the smells in the kitchens I worked in got to me. Those smells of roasting prime rib roasts, the sizzling sears of steaks on the grill, the succulent aroma of a big, fat, juicy burger. I couldn’t do it anymore, and after 4 or 5 years, I reverted to omnivorism and never turned back. I’m so glad I did! But on occasion, for health and economic reasons, we try to eat meatless. This is a great alternative burger for those who do or don’t eat meat and are looking for something satisfying and delicious.
Portobello Burgers
2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce (optional: contains fish)
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
mayonnaise
Dijon mustard
1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.
3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.
6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.
Delicious, filling and surprisingly meaty for a slab of fungus. These burgers will satisfy even the most empty of bellies.
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