Thursday, February 28, 2013

Red Velvet Cake Batter Ice Cream

Oh yea, I said it.  You can believe it.  Red Velvet Cake Batter Ice Cream.  Oh boy, oh yum, oh yeah, I'm a happy girl!

Again, Pinterest has sparked an interest in me.  I keep seeing pictures of delectable ice creams that taste like cake batter.  Well, lets face it, Red Velvet is the ultimate cake batter, right?  So, of course I had to try it.

This recipe is EASY.  And I didn't waste the rest of the batter.  I baked them into cake mix cookies that I frosted, broke up and mixed into the ice cream.  Just yummy.

A little bit of work that's well worth the effort.  Feel free to try with your favorite flavor of cake mix!

Red Velvet Cake Batter Ice Cream

Ice Cream:
1 Cup Friendly Farms Heavy Cream
3 Cups Friendly Farms Half & Half
3/4 Cup Grandma's Best Granulated Sugar
1 Tsp Stonemill Classics Pure Vanilla
2/3 Cup Baker's Corner Red Velvet Cake Mix

Remaining Baker's Corner Red Velvet Cake Mix
1 Golden Hen Egg + 1 Egg White
1/4 Cup Carlini Vegetable Oil
1/2 Cup Baker's Corner Vanilla Frosting


For Ice Cream:
Mix sugar and cream together until sugar is dissolved.  Add Half & Half and vanilla and mix well.  Sift in cake mix while whisking untit very smooth - work to have no lumps.  Yes, this will be pink.  Pour  mixture into an electric ice cream freezer and process for about 25-30 minutes until frozen.  Stir in cookie pieces in the last 5 minutes.

Transfer ice cream to a plastic container and freeze for about an hour or two until firm (or serve as soft serve out of the ice cream maker if preferred).  

For Cookies:
Mix together remaining Cake mix, egg, egg white and vegetable oil to create a thick batter.  Shape into 1" balls and roll in granulated sugar.  Bake at 375 for 6-8 minutes.  Allow to cool on baking pan for 10 minutes, then allow to cool before frosting.  To frost, I melted frosting and poured on top of cookies.  Once cooled and set, you can cut up the cookies into chunks to stir into the ice cream.

This recipe will make about 2 dozen cookies.  I recommend not adding more than 5 or 6 to the ice cream, though.  Save the extras to serve with the ice cream. :)


Crock Pot Chicken Teriyaki

Since it was Chinese New Year a couple weeks ago, Aldi's shelves are filled with Fusia Chinese products.  This is one of my favorite times of year there, and I stock up, let me tell you.  A new addition to the Fusia line this year was a Teriyaki sauce!  Mmmmmmmmm....

This recipe is a mesh of a few I found around the internet, and several that were "pinned" on Pinterest.  Of course, as normal, I adjusted to fit OUR tastes. :)

I'm sorry there's no picture.  I made this for my family on a night when I had to go out to a meeting, so I didn't get to eat it until very late.  They were all so hungry they forgot to take a shot of it!  Everyone enjoyed it immensely.  Leftovers did not last long!  Thankfully, I did get to try it before it was all gone! it were yummy.

Crock Pot Chicken Teriyaki

1 1/2 - 2 Lbs Kirkwood Boneless Skinless Chicken Breast, cut in cubes or thin strips
1 small onion, large dice
1 green pepper, seeded and large dice
1/2 Cup Fusia Teriyaki Sauce
1 Cup Fit & Active Chicken Broth
1/3 Cup Baker's Corner Brown Sugar
3 Cloves Garlic, minced
2 Tbs Baker's Corner Corn Starch

Place vegetables and chicken into a crock-pot.  In a separate bowl, mix together Teriyaki sauce, chicken broth, brown sugar, garlic and corn starch.  Pour this mixture over chicken and mix in.  Cook on low 3 hours* (this will depend on your crockpot).

Serve over rice, with chopsticks, and enjoy!  You just saved money on take out!  On a recipe that took you less time than ordering it!!!

*a lot of times a short term slow-cooker recipe for us is perfect because I have to be out of the house for a good part of the afternoon.  This helps us have dinner, but doesn't need to be done at o'dark thirty in the morning before I've had caffeine.