RECIPE: Ice Cream Sandwich Cake

This is an easy peasy ice cream cake recipe that includes real ice cream sandwiches. The best part? It takes about 5 minutes to make!

See the pinned recipe on the blog Favorite Family Recipes' >>>> here.

What You'll Need

24 Ice Cream Sandwiches 
1 Jar of Fudge
1 Jar of Caramel
Cool Whip 
Unsalted Peanuts, optional

Directions

1. Place ice cream sandwiches in the bottom of a 9" x 13" dish. You might need to cut some of the sandwiches into smaller pieces to fit the dish. 

2. Drizzle warm fudge and caramel over the ice cream sandwiches. (I spread the fudge out evenly with a spoon.)

3. Top the ice cream sandwiches, fudge, and caramel with Cool Whip.

4. Repeat the first three steps.

5. Serve with additional fudge, caramel, and peanuts (or any other toppings you choose).

*I left off the caramel because I forgot to pick some up at the store. I also left off the peanuts because I couldn't find any that weren't salted. It was still delicious without them! 

RECIPE: Homemade Doughnuts

I made doughnuts in the shapes of stars and hearts this morning. After posting a picture on Twitter, Robin asked if I would post the recipe on my blog.

I'm not sure I can even call it a recipe because they're so easy to make! I have to give credit to my friend Chapell for showing me how to make them many years ago.

Ingredients

Vegetable oil (or any other cooking oil that you prefer)
Canned biscuit dough 
Granulated sugar and/or powdered sugar

Directions

1. Pour a significant amount of cooking oil into a small pot. You can also use a fryer if you have one. Heat vegetable oil at medium-high heat.

2. Flatten each biscuit and cut out a hole in the center with a knife. (For the doughnuts above, I used a cookie cutter for the star and heart shapes. I took the dough around the edges and rolled it into balls for doughnut holes.)

3. Drop a doughnut hole into the oil to determine if it's hot enough. It will float to the top if the oil is ready or sink to the bottom if it isn't.

4. When the oil is hot enough, drop each biscuit into the cooking oil. I usually cook one doughnut and two holes at a time. Depending on the size of the pot you're using, you can obviously cook more than that. Just make sure the doughnuts aren't too close to each other because they will stick together.

**There's no hard and fast rule for timing when to flip the doughnut over. I eyeball it, and flip it with a fork when it begins to turn a light golden brown. This happens quickly! You also want to be sure the doughnuts aren't too thick and that you flatten them really well because they can turn out gooey inside.**

5. When the doughnuts turn golden brown, remove them from the pot with a slotted spoon or spatula. Place the doughnuts on a paper towel covered plate to soak up the oil. Allow them to cool for approximately 3-4 minutes.

6. Drop each doughnut into a Ziploc bag with granulated sugar and/or powdered sugar, and shake bag to coat doughnuts. You don't need a whole lot. You only need enough to coat them and I usually throw several in at a time.


That's all it takes to make yummy doughnuts that taste like funnel cakes and in only a matter of minutes!

RECIPE: Chocolate Chip Oreo Cookies

This cookie was so quick and easy to whip up. Plus, it's quite tasty. You can find the original recipe here.

Ingredients

1 stick softened butter
6 tablespoons brown sugar
6 tablespoons sugar
1 teaspoon vanilla
1 egg
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11 broken pieces of broken Oreo cookies
1 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. Cream butter and sugars together until well blended. Add egg and vanilla until well mixed.

2. Place flour, baking soda, and salt into large bowl and stir together. Slowly add dry mix to wet mix. Stir in broken Oreo's and chocolate chips until well combined.

3. Using a cookie scoop, scoop batter onto cookie sheet. Bake for 10 minutes. Let cool on baking sheet for three minutes prior to moving cookies to cooling rack.