Take 5 Ice Cream Cake

I made this cake for my birthday this year, but there's another birthday worth celebrating - this blog is now five years old! I can't believe it! And I haven't aged a bit. It's been a great five years of trying new recipes and showing you that it's not difficult to cook and bake, and provide delicious and homemade meals and treats for your family, and so worth it. Here's to another five years!

This ice cream cake is celebration-worthy. An oreo crust is topped with caramel and pretzels, then filled with a peanut butter laced ice cream, topped with more peanut butter, then hot fudge. It is spectacular. You should find a reason to celebration - like that today is a day that ends in "y"!

Start by making the crust. Place cookies into a food processor and pulse until they have turned to crumbs. Toss them into a large bowl with the melted butter stir well to combine.

Press into a lightly greased springform pan.

Place in the freezer while you make the fudge sauce and caramel.

For the fudge sauce, combine the powdered sugar, butter, evaporated milk and

chocolate chips

in a saucepan and bring to a boil for 6 minutes.

Remove from heat and stir in vanilla. Let the fudge sauce cool while you make the caramel.

For the caramel, place sugar and water in a medium saucepan

over medium heat until the sugar has dissolved. Increase the heat to medium high and cook without stirring

until the syrup is a medium amber color (about the color of maple syrup). Swirl the pan occasionally to keep cooking even. Remove the pan from the heat and pour in the heavy cream - mixture will bubble vigorously.

Return to medium heat and stir a few minutes to dissolve any bits of caramel. Add butter

and salt and stir to blend. Spoon the caramel into the crust

and return to the freezer while you make the ice cream layer.

Place the peanut butter in a microwave safe bowl and heat on 50% power for 30 seconds to soften. Scoop the softened vanilla ice cream into a large bowl and use a sturdy wooden spoon to stir in the peanuts.

Pour in about 2/3 of the peanut butter and gently stir to swirl.

Remove the crust from the freezer and sprinkle the crushed pretzels over the caramel layer.

Spoon the ice cream on top of the pretzels in the crust then drizzle with remaining peanut butter,

and then the hot fudge sauce.

You'll only use a portion of the fudge sauce - keep the rest for sundaes!

Decorate the top with additional pretzels and peanuts, if you like.

Freeze the cake several hours before serving. When ready to serve, remove the sides and bottom of the springform pan and place on a cake plate or cutting board. Let sit at room temperature about 5 minutes before serving to make it easier to cut.

One year ago: Chocolate Covered Oreo Cake
Two years ago: Asian Honey BBQ Tilapia
Three years ago: Dad's Favorite Chocolate Chip Cookies
Four years ago: Hearty Wild Rice Soup
Five years ago: Broccoli Salad

Get more great inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Talented, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2.

Take 5 Ice Cream Cake

Crust:
20 chocolate sandwich cookies
3 Tbsp. butter, melted

Caramel sauce:
3/4 cup sugar
1/4 cup water
1/3 c. heavy cream
2 Tbsp. butter
1/4 tsp. salt

Chocolate Fudge sauce:
1 cup powdered sugar
1/3 cup chocolate chips
3/4 cup evaporated milk
4 Tbsp. butter
1 tsp. vanilla

Ice cream and assembly:
1/2 gallon vanilla ice cream, softened
1/2 cup salted peanuts
1/2 cup salted pretzels, crumbled
1/2 cup peanut butter


For the crust, place cookies into a food processor and pulse until they have turned to crumbs. Add the melted butter and pulse several times to combine. Press into a lightly greased 9" or 10" springform pan. Place in the freezer while you make the fudge sauce and caramel.

For the fudge sauce, combine the powdered sugar, chocolate chips, evaporated milk and butter in a saucepan and bring to a boil for 6 minutes. Remove from heat and stir in vanilla. Let the fudge sauce cool while you make the caramel.

For the caramel, place sugar and water in a medium saucepan over medium heat until the sugar has dissolved. Increase the heat to medium high and cook without stirring until the syrup is a medium amber color (about the color of maple syrup). Swirl the pan occasionally to keep cooking even. Remove the pan from the heat and pour in the heavy cream - mixture will bubble vigorously. Return to medium heat and stir a few minutes to dissolve any bits of caramel. Add butter and salt and stir to blend. Spoon the caramel into the crust and return to the freezer while you make the ice cream layer.

Place the peanut butter in a microwave safe bowl and heat on 50% power for 30 seconds to soften. Scoop the softened vanilla ice cream into a large bowl and use a sturdy wooden spoon to stir in the peanuts. Pour in about 2/3 of the peanut butter and gently stir to swirl.

Remove the crust from the freezer and sprinkle the crushed pretzels over the caramel layer. Spoon the ice cream on top of the pretzels in the crust then drizzle with remaining peanut butter, and then the hot fudge sauce. (You'll only use a portion of the fudge sauce - keep the rest for sundaes!) Decorate the top with additional pretzels and peanuts, if you like.

Freeze the cake several hours before serving. If the cake is going to be in the freezer for longer than a few hours, take it out after 2-3 hours and wrap tightly with plastic wrap. When ready to serve, remove the sides and bottom of the springform pan and place on a cake plate or cutting board. Let sit at room temperature about 5 minutes before serving to make it easier to cut.

Recipe Source: Inspired by I Heart Naptime

Creamy Brussels Sprouts Dip

I love a really great spinach and artichoke dip. Although it's been around for a long time, it's still delicious, and somewhat timeless. But when I saw this recipe for a hot dip featuring one of my favorite vegetables - the humble brussels sprout - I could barely contain my excitement. And eating it was even better than thinking about it or reading about it. Using the same basic "template" as the spinach artichoke dip, this dip is great with tortilla chips, slices of baguette, crackers, or eaten with a spoon. (No one will judge you.)

Start by combining the cream cheese and sour cream in a medium bowl.

Add the mozzarella and about 2/3 of the Parmesan,

salt and pepper to taste, and stir well.

Next, heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts

and stir. Cook for 3-4 minutes or until tender and slightly wilted

and then remove from the heat. Add Brussels sprouts mixture to the cream cheese/sour cream mixture in the large bowl and stir until well combined.

Spoon dip into a lightly greased baking dish and sprinkly with remaining Parmesan.

Bake for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

One year ago: Chicken Cordon Bleu Casserole
Two years ago: Ham and Asparagus Casserole
Three years ago: Bistro Mac and Cheese
Four years ago: Roasted Vegetable Pizza

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2.

Creamy Brussels Sprouts Dip

1 Tbsp. olive oil
2 1/2 cups Brussels sprouts, shredded or roughly chopped
3 green onions, sliced thinly
2 cloves garlic, minced
1/2 cup sour cream (light or regular)
4 ounces low fat cream cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese, divided


Heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from the heat.

In a separate large bowl mix together sour cream, cream cheese, mozzarella and about 2/3 of the Parmesan cheese, then salt and pepper to taste, and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.

Spoon dip into a lightly greased baking dish and sprinkle with remaining Parmesan. Bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

Recipe Source: Adapted from Minimalist Baker

Pot Roast Sliders

I love little sandwiches. They are so cute, and you don't need to feel bad about eating more than one. I am a huge fan of the ham and swiss sliders on those delicious Hawaiian rolls, and so I was so excited to see a beef version. I didn't use Hawaiian rolls for this one, just regular dinner rolls, which I think helped hold up to the saucy beef.

If you don't like sandwiches, then you should still make this pot roast! It is delicious! This beef would also be great in enchiladas, taquitos, or about anything else that you need shredded beef for - I love when a recipe can do double duty.

For the roast, combine the salsa, water, au jus mix,

Italian dressing and Onion soup mix in a large measuring cup and whisk well to incorporate all the ingredients. Place the roast in the bottom of your crock pot and pour the salsa mixture over the top.

Cover the crockpot and cook on low for 8 hours. Meanwhile, make the chipotle sauce by combining the sour cream, horseradish sauce and sriracha (or chili sauce) in a small bowl. Stir well.

When you're ready to serve the sandwiches, cut each dinner roll in half and place the bottoms on a large cookie sheet. Place a piece of swiss cheese on the bottom halves of each roll, and bake for 3-5 minutes or until the cheese is melted and the rolls are golden.

Heap a spoonful of roast beef on top of the swiss cheese, then replace the tops of the rolls.

Serve with the chipotle sauce. Note: the roast recipe will make enough beef for 24 sandwiches. If you only make 12 sandwiches, you can use the leftover beef in another recipe as mentioned above. (Or eat it plain with a fork!)

One year ago: Creme Egg Brownies
Two years ago: Monkey Bread Muffins
Three years ago: Triple Treat Torte
Four years ago: Brussels Sprouts with Garlic Butter and Almonds

Find more inspiration at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Talented Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Pot Roast Sliders

1 3 to 4 pound beef chuck roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

12 dinner rolls
12 slices swiss cheese

Creamy chipotle sauce:
1/4 cup sour cream
2 Tbsp. chili sauce
2 tsp. creamy horseradish sauce

Whisk together water, salsa, onion soup mix, Italian dressing mix and Au Jus mix in a large measuring cup. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred the roast with two forks.

For the chipotle sauce, combine all ingredients in a small bowl and stir well.

Cut each roll in half and place the bottom halves on a baking sheet. Place a slice of Swiss cheese on each roll. Bake at 400 for 3-5 minutes or until cheese is melted and rolls are golden.

Place a spoonful of shredded beef over the swiss cheese. Replace the top of the roll; serve sandwiches with the chipotle sauce.


Recipe Source: Six Sisters' Stuff

Coconut Banana Bread

Here's another banana bread recipe. Really, there will never be enough varieties to satisfy me. This one is so good, too! (Although I haven't tried one I didn't like, in all honesty.) I love the coconut baked through the bread, and the crunchy, toasted coconut on top.

In a large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs.

Beat until combined. Add oil, yogurt

and milk.

Beat until combined. Mix flours, baking powder, baking soda together in a small mixing bowl. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Slice, serve and enjoy!

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Coconut Banana Bread

1 cup flour
3/4 cup white whole wheat flour
1 tsp. baking powder
1 1/4 tsp. baking soda
3 large ripe bananas, mashed
1 tsp. vanilla
3/4 cup brown sugar
2 eggs
2 Tbsp. vegetable oil
1/4 cup plain or vanilla yogurt
1/3 cup coconut milk (you can sub orange juice if you need to)
3/4 cup sweetened flaked coconut, divided

Mix flours, baking powder, baking soda together in a small mixing bowl. In a separate large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs. Beat until combined. Add oil, yogurt and milk. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake at 350 for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Make 16 slices.

Recipe Source: Adapted from PopSugar

Salted Caramel Fudgy Brownies

This month for Secret Recipe Club, I was assigned The Avid Appetite, a fun blog full of lots of great recipes. It was hard to choose, but I decided on these amazing looking brownies as I've been on a bit of a caramel kick lately.

These turned out great! I changed up the recipe just slightly, because I didn't have enough cocoa powder, so I also used unsweetened chocolate. The brownies were delicious and the caramel put them over the top! I love adding a new brownie recipe to my arsenal. Thanks, Rachel!

Start by combining the flour, sugar, cocoa powder,

brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth,

stirring between heatings. Add the eggs

and vanilla to the butter/chocolate mixture and stir well. Add the flour mixture,

stirring until just combined. Spread in a foil-lined 11x7 pan.

Bake for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar

and evaporated milk

and cook for 2 minutes. Remove from heat and whisk in the vanilla

and powdered sugar

until smooth. Pour over the brownies.

Sprinkle with kosher salt.

Let set, then cut into squares.

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

Find more great ideas at Totally Talented Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Fudgy Salted Caramel Brownies

Brownies:
3/4 cup flour
1 cup sugar
6 Tbsp. unsweetened cocoa powder
1/2 C packed brown sugar
1/2 tsp baking powder
2 oz. unsweetened chocolate, chopped
6 Tbsp. butter
2 eggs
1 tsp. vanilla

Caramel topping:
1/4 cup butter
1/4 cup brown sugar
2 Tbsp. evaporated milk
1/4 tsp. vanilla
1/2 cup powdered sugar
1/8 tsp kosher salt

Combine flour, sugar, cocoa powder, brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth, stirring between heatings. Add the eggs and vanilla to the butter/chocolate mixture and stir well. Add flour mixture, stirring until just combined. Pour into a foil-lined 11x7 pan.

Bake at 350 for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar and evaporated milk and cook for 2 minutes. Remove from heat and whisk in the vanilla and powdered sugar until smooth. Pour over the brownies. Sprinkle with kosher salt. Let set, then cut into squares.

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