Ice Cream Heaven

I have a confession to make. Up until a year ago, I had never owned a springform pan.

It's OK. Don't try to hide  your shock and horror. I can hear your gasps right this minute. “What?” you’re thinking. “Hasn’t she ever made a cheesecake?”

Sadly, the answer is no.

And guess what? I still haven’t made a cheesecake. I did, however, create an extremely delicious, to-die-for ice cream torte on Memorial Day weekend.

Inspired by some yummy creations I found on Pinterest, my Oreo Ice Cream Torte turned out like a dream, if I do say so myself. J One of my daughter’s friends described it this way, “When you take your first bite, the heavens open up and the angels sing The Hallelujah Chorus.”

Wow. Now that might be taking it a bit too far. But if you're an ice cream and Oreo fan, you might just hum a few bars of "I Feel Good."

So, if you're wishing to impress your friends and family with a special dessert, you might try this one. Since it was mostly a "make it up as you go" process, the recipe may sound a bit vague, but if I can do it, so can you!

Oreo Ice Cream Torte

Makes at least 13 generously sized pieces

1 package of Oreo cookies (finely crush enough to make 2 cups, coarsely chop remaining)

1/2 stick butter, melted

1.5 quart  container cookies 'n cream ice cream, softened

1 jar hot fudge sauce

1.5 quart container vanilla or chocolate ice cream, softened

Lightly grease the bottom of an 11-inch springform pan. Combine 2 cups of finely crushed Oreos and 1/2 stick of melted butter. Press into bottom of pan and freeze for approximately 10 minutes.

Take pan out of freezer and add a 1.5 quart container of your favorite brand of softened Cookies and Cream ice cream. The softer it is, the easier it will be to spread. Spread evenly over crust and return to freezer for another 10 minutes or until firm.

Microwave hot fudge sauce until soft and spreadable. Add coarsely chopped Oreos to the hot fudge sauce, reserving enough for the top of the torte. Carefully spread over ice cream layer and return to freezer until hardened.

Add last container of softened ice cream; spread evenly over hot fudge layer. Sprinkle with remaining Oreo pieces. Cover and freeze at least four hours or overnight.

Before serving, remove cake from freezer and let sit for a few minutes on countertop. Run a knife around the side of the pan before releasing the spring form. Voila! Cut and serve immediately. Enjoy!

Perfect Fall Breakfast Treat

We are usually a no-frills breakfast family -- cereal, toast, bagels, and the occasional slice of cold pizza are the norm around our house. Since I've become a Pinterest fan, however, visions of muffins, coffee cakes, and French toast have been dancing in my head. So I decided to break out of the boring breakfast mold and try something new.

Score! This recipe was a hit. My guinea pigs kids gobbled it up like they hadn't eaten in days! Next time I will make a double batch, for sure.

As my daughter pointed out, this would make a great Thanksgiving Day breakfast. But I don't think I'll be able to wait until Thanksgiving to try it again!

Here's the recipe from Kevin at Closet Cooking (the great photo above is his, too):

Pumpkin Pie French Toast
(Makes 4 servings)

Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree/canned pumpkin
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup. Enjoy!