I can make an ice cream cake! August 30, 2009

Mint Chocolate Chip Ice Cream Cake

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Kathryn says:  I am proud to say that this summer, I made my first ice cream cake.  Although the idea seemed intimidating and complicated, my aunt and I were up for the challenge.  And the reward was sweet.

One lazy summer day, we made a delectable mint chocolate chip ice cream cake.

We modified the recipe from Land ‘O Lakes. (http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=12456)

The cake consisted of two layers of brownies, two layers of ice cream, and three layers of fudge. 

First, we poured brownie mix into two round cake pans and baked them.

While they were baking, we defrosted a tub of  Breyers Mint Chocolate Chip ice cream.  Then, we lined two round cake pans with Saran Wrap.  We scooped the ice cream into the pans and smoothed it out using a spoon.  We put the pans full of ice cream in the freezer.

Once the brownies were done baking, we placed them on cooling racks.

Next, we made a thick, sweet fudge from the Baker’s chcolate box and put it in the fridge to cool. (http://brands.kraftfoods.com/BakersChocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=hot%20fudge%20sauce&u3=**4*4&wf=9&recipe_id=55707)

Lastly, we built the cake starting with a layer of brownie, a layer of fudge and a layer of ice cream and repeating.  We stuck some mint chocolate chip cookies my aunt made on top for decoration.

The mint ice cream was cool and refreshing and the fudge was rich – a great combination.

Greens and Beans… August 13, 2009

Carrots, Kale, Celery, Garlic, and Walnuts served with Lemon Herb White Beans

Jamie says:  I was reading about how wonderful walnuts are and decided to cook something with them.  To make this creation, I sauteed carrots, celery, and garlic in olive oil.  I added the kale last and topped it with walnuts.  For the center, I used canned white beans, lemon juice, thyme, oregano, and basil.  Nutrition note: Walnuts have a very high anti-oxidant activity; and of all the nuts, walnuts have the highest amount of heart-healthy Omega-3s. 

Wonderful Waffles August 11, 2009

Kodiak Waffles with Dannon Activia Strawberry Yogurt and Blueberries, Bananas, and Strawberries

My Kodiak Waffle with Toppings

Jamie says:  I woke up extra early, and I was really in the mood for some waffles with yogurt and fruit.  I had seen a recipe for waffles with yogurt dip earlier in the week, but I didn’t save it.  Although we had no yogurt in the house, there was no stopping me now from having waffles with yogurt for breakfast.  I went to Publix to stock up.  I came home, heated up the waffle maker, and went to work.  (I can’t remember the last time I used the thing.)  I made the Kodiak Cakes mix to make whole grain waffles.  I served the waffles with blueberries, sliced strawberries and blueberries, and Dannon Activia Strawberry Yogurt.  The timing was perfect, the family was awake and ready for a nice “Sunday” breakfast together.  (Even though it wasn’t Sunday, it definitely felt like one).  Everyone really enjoyed having their own container of yogurt for their waffles.  I really liked the sweetness and creaminess of the yogurt on the crispy, yet soft, hot waffle.  The breakfast was well worth the wait.

Pizzas on the Grill August 8, 2009

Grilled Sausage and Veggie Pizzas

Grilled Sausage and Veggie Pizza Slice

Kathryn says: To end a fun day of shopping with my aunt, I came back to her house to make grilled pizzas with her and my  uncle.

It was our first time trying to grill pizza.  While my uncle got the grill fired up, my aunt and I split a Publix pizza dough into two pieces, lightly floured them and rolled them out using our hands and a rolling pin.  We split the dough into two because it’s much easier to flip two smaller doughs on the grill than it is to flip one big dough.

Then, we prepared a huge plate of toppings including sliced mozzarella cheese, fresh sprigs of rosemary from the garden, cooked sausage chunks, chopped onions, tomatoes and zucchini.

Next, we brought the dough and toppings out by the grill.  My uncle sprayed the hot grill with Pam, and we threw the flattened dough onto the grill, closed the lid, and let it cook for about three to four minutes.  Then, we opened the grill and my uncle flipped the dough over using oven mits.

We quickly piled all the ingredients on the dough and closed the grill to cook it all for another three to four minutes. 

The dough was cooked enough, but the fresh vegetables were still a bit raw.  We removed the pizzas from the grill to prevent the dough from burning, and we transferred them to a metal baking sheet and broiled them for about five minutes to finish cooking the veggies.

Once the pizzas were done broiling, we transferred them onto a wooden cutting board, cut them up and chowed down.  The medley of grilled flavors, especially the salty sausage, refreshing rosemary and oozing, sweet mozzarella, was delectable.  I’d prefer grilled pizza to baked pizza any day. 

Next time, we would cook the vegetables in a frying pan on the stove before loading them onto the grilled dough.  That way we wouldn’t have to finish cooking the pizzas in the oven.