Here's The Scoop!

it's hot,sticky,humid....

if you were a dessert

what kind of plate would you want to be on and what would you be?

TARGET

West Elm

Ice Cream Sandwich Cake

YIELD: Makes 6 servings


Ingredients: 1 cup heavy cream 2 tablespoons confectioners' sugar 6 ice cream sandwiches (3.5 ounces each) 2 1.5-ounce candy bars or 1/2 cup chocolate chips, chopped

Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.

sounds terrif doesn't it?

Calling All Strawberries!

Strawberry Shortcake a la Jennifer:

ok - it's last minute on a Sunday - 2 people are coming ( I know just my son

and his girlfriend) - then it's my friend Bobbie ( just a chef) then my other son and his girlfriend. I'm tired, I've shopped, I haven't cleaned, laundry up the giggie. My husband is frying a turkey. Ravy (my son's Cambodian girlfriend is making Papaya salad, Taro Mousse, and Jasmine rice), Bobbie is bringing hot wings and lemon cake and a sympathy card for losing our foster gem Taco (see last post), my other son and his girlfriend give the gift of being on time (shut up Mom). I made artichoke, tomato dip for baguette and crudites. We have vegetarians, red meat eaters, white meat eaters, Asian eaters, vast eaters.

ANY WHO - here's what I did... I took a Duncan Hines yellow cake package and baked it in a 9 x 13 pan according to directions. While it cooled I poked it with a toothpick. I then poured a can of condensed milk on it and let it cool. When cooled, I spread Cool Whip topping on the top, then sliced fresh strawberries and covered it with foil. Put it in the refrig. Leftoverers - ZIP! I think my husband had the last piece for breakfast.

Pumpkin Dump Cake Delish!

Pumpkin Dump Cake

1 (29 oz.) can of pumpkin

1 cup sugar

1 (13 oz.) can of evaporated milk

3 eggs, well beaten

4 tsp pumpkin pie spices

1/2 tsp. salt

1 box yellow cake mix

1 1/2 cubes (3/4 cup) butter, melted

1 cup pecans, chopped
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in a mixing bowl. Beat well. Pour into a greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until a knife inserted in the center comes out clean. Watch closely at the end. Serve with whipped cream or Cool Whip. Serves 12.