Chocolate Ice Cream Cake

This was so fun. I highly recommend it! I set out to make a Hawaiian Mud Pie. I don’t think I was entirely successful, but the result was still super tasty.

IMG_2235For equipment, you’ll need a spring form pan. This purchase is absolutely worth it. You can use it as a regular cake pan (with removable sides!). You’ll need it for cheesecake, too. Thus, get ye a spring form pan!

For ingredients, you’ll need:

  • one batch of brownies in an 8×8 pan
  • 1/2 cup macadamia nuts
  • 1 package of oreo cookies
  • 1/4 cup butter
  • 1/2 gallon ice cream (for mud pie, find coffee flavored. Chocolate will do in a pinch)
  • Whipped cream

1. Make a batch of brownies. I recommend these, with macadamia nuts mixed in. (A word about macadamia nuts: buy them from the baking aisle in your local grocery. They will be unsalted and a bit more affordable.)

2. Set your brownies aside to cool. Set your carton of ice cream on the counter to soften. You want it soft and mixable, not melted.

3. Make an oreo crust. The crust I made was an epic failure. To make yours:

  • Crush 24 oreos in a gallon sized bag.
  • Add 1/4 cup melted butter.
  • Compact mixture into a crust on the bottom of your spring form pan.

4. Once your brownies are cooled, cut them into 1/2 inch square chunks.

5. Put the ice cream and brownie chunks in a bowl, and fold together. Don’t crush the brownies!

6. Spread the ice cream+brownies on top of the oreo crust. Cover the ice cream with wax or parchment paper. Make sure the paper makes direct contact with the ice cream. You don’t want it to freezer burn! Slide it back into the freezer until you want to serve it.

7. Right before serving, top with more crumbled oreo and dollops of whipped cream.

IMG_2234

This is a great dessert to make ahead, slide into the freezer, and forget about until dessert time. Enjoy!

The Galette that was not

Galette. It’s a fancy (French) word for tart. It looks rustic. And tasty. Like this one Marcie made. Pretty, right?

Mine started out OK. I toasted my almonds.

I chopped my strawberries.

I rolled my dough and piled everything on top.

And folded up the edges.

So far so good, yeah? Well, in the process of baking, it acted like a volcano and came out looking like a crumbled mess. Tasty. But messy.

Dear reader, I don’t know what went awry. Was my dough not thin enough? Did I use too many berries? One thing I know for certain is it was a mistake to move it  from one surface to another before baking, and another mistake to move it after baking. Much like a pie, assemble, bake, and serve this dessert in all the same dish. Transporting will not work. The scoreboard officially reads Galette-1, Rachel-0.

Click here for the recipe. Let me know if you have more luck than I did!

Mini Blueberry Pies

It’s a muffin. Only it’s a pie. A miniature pie. With blueberries inside!

They’re muffin tin blueberry pies. The floor is open for suggestions of clever names.

Mini Blueberry Pies

Pie filling recipe from allrecipes.com. Inspiration from the fiance.

Yield: 1 dozen pies

You’ll need:

  • 1 recipe for double pie crust dough (or purchase pre-made)
  • 1/2 cup sugar
  • 3 Tbs. corn starch
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 4 cups blueberries

How to:

1. Preheat your oven to 425 degrees. Prepare your pie dough, and divide it into thirds. You will use 2 of the thirds for the cups, and one third for the tops.

2. Butter a standard sized muffin tin, and dust with flour.

3. Roll out one third of the crust dough, keep the remaining thirds in the fridge. Roll out the dough to be pretty thin. Think thinner than your ordinary pie dough. If you leave it too thick, you won’t have as many pies at the end of your efforts.

4. Once it is rolled, use a bowl and cut 5-6 inch circles.

5. Place each circle in a cup of the muffin tin, and press to the sides. Trim the edges. Re-roll excess dough and continue until all 12 pies are created (using one of the remaining thirds in the fridge).

6. Create your filling. Mix all dry ingredients, and toss with blueberries (fresh or frozen).

7. Fill each cup with blueberries so it is level with the top of the tin. Do not overfill!

8. With the remaining third of dough, make lids for each mini pie (EDIT: a biscuit cutter will work great!). Seal the edges with a fork. Whisk one egg, and brush the top of each to add a glaze. Cut an X in the top to allow a vent.

9. Bake for 18 minutes at 425 degrees. Allow to cool in the muffin tins for 10 minutes before serving. Top with ice cream!

Good luck rationing this delightful dessert!

If you’re interested…how to make a lattice top for your pie and an easy cheesecake.