Sunday, July 25, 2010

Orange Dream Ice Cream Cake and Chocolate Coconut Ice Cream Cake

Following the same layout of my Oreo Mint Ice Cream Cake I made this fantastic Orange Dream Cake. See the OM cake for picture instructions! Also below see the recipe for Chocolate Coconut Ice Cream cake too!

Orange Dream Ice Cream instructions

Yellow Cake:
2 ¼ cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1 ¾ cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups 2% or higher milk, room temp

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray and line with parchment paper.
Whisk the flour, baking powder, and salt together in a large bowl and set aside.
2. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.
3. Reduce the speed to low and beat in one-third of the flour mixture. Beat in half of the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.*
4. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pan(s) and smooth the top. Bake until a wooden skewer inserted into the center of the cake(s) comes out with a few crumbs attached, 20 to 25 minutes for the sheet cake, rotating the pan(s) halfway through baking.
5. Let the cake(s) cool in the pan(s) on wire racks for 10 minutes. Run a paring knife around the edge of the cake(s) to loosen, then flip out onto the racks and allow to cool completely.I put them in the fridge or freezer to get them really cool


Return cooled cakes to the cake pans that are lined with wax paper. Top with softened ice cream to the top of the pans, reserving 1/2 cup for topping.
Freeze until VERY least 6 hours is best.

Run a knife around the edges to loosen and pop the cakes out of the pans. Stack cakes on top of each other. I ran the back of a spoon around the middle to kind of "connect" the top and bottom.

Mix the remaining ice cream (softened) with 1 8 oz tub of cool whip(I tried homemade whipped cream but it was way too runny when mixed with the ice cream, it works but it was quite a pain in the butt)

Frost the cake working quickly so your ice cream doesnt melt, leaving a bit of the frosting for touch ups. Return to freezer, freeze for 30 minutes.
Touch up any spots with remaining frosting, Top with orange zest and some orange slices and return to freezer.

Remove 15 minutes before you want to eat it. Slice and ENJOY!!!

Chocolate Coconut Ice Cream Cake:

Coconut Ice Cream instructions

Devil's Food Cake:
  • 1/2 cup butter
  • 3 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 2 eggs
  • 1 cup water
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon distilled white vinegar
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  2. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  3. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  4. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  5. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. COOL COMPLETELY, Refrigerating it for awhile before assembling the cake is best

Assemble as directed above...
For the topping instead of cool whip and ice cream I made homemade whipped cream but substituted coconut extract for the vanilla.
1 cup whipping cream
1 tsp coconut extract
1-3 TB sugar to your tastes

I topped with chopped mounds bars and coconut m and m's

Thursday, July 1, 2010

Homemade Coffee Creamer

We all know how expensive coffee creamers can get, so I went on a hunt to find an inexpensive substitute. This is really tasty and you can make it to your own tastes!

Edit Jan 2013--Lately this recipe has been shared numerous times! Thank you to all my supporters!  It has been mentioned that this is not exactly "cheaper" than store bought creamers, back when I first posted this the costs of milk and SC milk were not so high. About a year or so after I first posted this I added in a recipe for homemade SC milk since that is where the bulk of the cost lies.  I hope those of you who are interested in lowering costs try it out! As of right now, this is more of tastes better and I can pronounce the ingredients recipe LOL.

There have been many requests for flavors and I have tried to offer suggestions for all of them, so make sure you scroll through the comments for more flavors.

If you need dairy free I suggest looking up dairy-free sweetened condensed milk recipes with coconut or almond milks. I havent had a chance to test any out but I will add one in when I do.

Also for a flavor short cut you can get flavored coffee syrups like Torani (See all their flavors HERE) Just add in a few shots to your taste preference!

About Freshness Time: I am recommending that you use your sell by date on the milk product you use as a guide. Just remember that it is a SELL BY date, and it does not mean it is bad after that date. Stored properly it should be good for at LEAST a week after the pull date.

1 14 oz can sweetened condensed milk**
2 cups milk (any kind you prefer)
1 tsp xanthan gum(optional, but it thickens it up nicely)
(I have had reports that the xanthan gum doesnt blend in well or is thickening it too much. Try to dissolve it in 1/2 cup milk first, it takes alot of mixing...and start with 1/2 tsp if it is getting too thick)

Just these two ingredients makes an excellent basic creamer.

Add to (32 oz )bottle and shake well.
**The cost of sweetened condensed milk is threatening making this a "cheaper" creamer!
A cheaper solution is homemade sweetened condensed milk

1/2 cup cold water
1 1/3 cup non fat milk powder
3/4 cup sugar**
1 tsp vanilla

dissolve milk powder in cold water, add in sugar and simmer over medium heat until the sugar is dissolved.  Heat gently stirring constantly until it thickens slightly, Stir in vanilla, remove from heat  and cool completely, it will thicken more as it cools.

** you can use whatever sugar substitute ( I prefer raw sugar) you please, just make sure you know your cup to cup ratio for conversions, they are not all the same!

 just add liquid ingredients to the basic mix and shake shake shake!
For powdered ingredients, simmer them with 1/2 cup of the milk to thoroughly dissolve them.

2 tsp QUALITY vanilla extract

Chocolate Almond:
1 TB cocoa Powder
1 tsp Almond Extract

1 tsp almond extract
1/2 tsp orange extract

1 TB cinnamon
1tsp vanilla extract
1 tsp almond extract

Caramel Vanilla:
2 TB caramel ice cream topping
1 tsp vanilla

Chocolate Raspberry:
2 tsp cocoa powder
2 TB raspberry syrup

Irish Cream:
2 tablespoon chocolate-flavored syrup
1 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract

2 tsp coconut extract

Peppermint Mocha:
2 TB chocolate syrup
1 tsp peppermint extract

Cinnamon Vanilla:
2 tsp cinnamon
1 tsp vanilla extract

Flavor Requests: 
I am adding in some of the simpler requests, others I will add in as I can test them.

These wont be "exact" but I am giving ideas to work with based on some suggestions...most of these have NOT been tested. If you do try one please leave a comment to tell us how you did it and how it turned out!

I made "Reese's Peanut Butter Cup" this morning...
I made the homemade SC milk so I added 1/4 cup cocoa powder and 1/2 cup peanut butter (I chose an unsweetened kind!) right to the recipe, if you are using canned SC milk, mix  the cocoa powder into the peanut butter until smooth, then mix in 1 cup of the milk and heat over low heat until the PB is melted.

Salted Caramel Mocha:
A few Tablespoons homemade Salted Caramel Sauce (link is to my Salted Caramel Ice Cream , just follow first instructions for the caramel)
Chocolate Sauce to taste(I recommend more caramel then chocolate)

1-2 tsp pure Hazelnut Extract

Almond Joy:
start very small and add as you see fit on the extracts!
1/4 tsp almond extract
1/2 tsp coconut extract
chocolate syrup or cocoa powder to taste

Replace part of all of the milk with a good eggnog recipe
a touch of rum or bourbon extract if you like!

Peanut Butter:
1/3-1/2 cup smooth peanut butter
melt it in with 1 cup of the milk over low heat
I prefer a no sugar added PB

Chocolate Orange:
1-2 TB quality cocoa powder
1/2 tsp orange extract(start small and work your way up for flavor preference)

The possibilities are ENDLESS!!! Be creative!!! All of these can be adjusted for your particular tastes.