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Monthly Archives: June 2012

Death by Chocolate

Let me warn you, the recipes I post on my blog are simply for me and my peeps and the Honey.  If I make them up in my lil blond head, I will give myself all the glory and credit :) If I had them somewhere and had to research and find them, I will totally give source all due credit! Recipes you find on: Let Them Eat Cake are never posted for any reason whatsoever other than I love to cook and I figured I could keep a better chronicle of all my recipes if they are on my computer.  Nothing is more frustrating than wanting to cook something and you can’t find the dern recipe. UGGGGGGG!!!!  Recipes are never diet food because I live by the adage “life is too short to eat paper plates!” I simply eat what I want…….. but half.  After I posted that last brownie thingy, I got to thinking about this YUM dessert that I used to get at Bennigans restaurant when I attended Wesleyan college….2000  20 years ago.  I researched it and voila, I found it!!!ENJOY!!!!!!!!!!!!!!!!

Serves: 4-6

Bennigans Cookbook:

Ingredients:

9 cups of softened Dutch Chocolate ice cream

9 cups of softened Rocky Road ice cream

3 packages Twix candy bars (prepare 2 cups)

3 1 and ¾ ounce of fudge packs

2 ½ cups of crust mixture (See below for recipe)

Chocolate cone dip (use only as needed)

 

Procedure:

1. Soften the Dutch Chocolate and Rocky Road ice cream for about 15 minutes.

2. Take out the fudge packs and set it aside for later use.

3. Get the Twix candy bars. Cut it into pieces in dice forms. Set it aside for later use.

4. Get a large mixing bowl. Gather the earlier prepared ingredients and put in this order:

a. 1 c of Rocky Road ice cream

b. 1 c of Dutch Chocolate ice cream

c. 1 fudge pack

d. ½ c diced Twix candy bars

5. Repeat the process (without re-ordering the ingredients) until all the ingredients are there.

6. After assembling all the ingredients, cover the mixing bowl using a plastic wrap.

7. Evenly and firmly press down the plastic wrapper using your hands to drive out any air pockets.

8. Refrigerate the mixture for about 30 minutes, or until the ingredients harden before you apply the crust mixture.

9. After the mixture hardens, press the crust mix onto the mixing bowl forming a flat and even layer. Make sure you do this lightly but tightly. Cover it again with plastic wrap and refrigerate it again for a minimum of 12 hours.

10. After freezing the mixture, take it out from the freezer and let it sit for about 2 to 3 minutes. Make sure you let it sit at room temperature.

11. Transfer the mixture from the bowl to a sheet pan by inverting the pan and flipping the mixing bowl over. The ice cream mixture should loosen up and fall into the sheet pan. If the ice cream mixture doesn’t fall down, allow the bowl to sit while inverted until the mixture drop into the sheet pan.

12. Again, cover the ice cream mixture now in the sheet pan using a plastic wrap. Put it again in the freezer and allow it to freeze for about 30 minutes.

13. Take out the ice cream mixture again from the freezer and transfer the mixture to a cutting board.

14. Get a chef’s knife and heat it by putting it over hot water. Using the heated chef’s knife, slice the ice cream mix into quarters. Slice the quartered pieces into thirds. Make sure you heat the chef’s knife each time you cut a slice to ensure even and smooth slices.

15. Put the ice cream slices on a sheet pan making sure that the crust is side down. Re-solidify the slices again by putting it on a freezer again. Once the slices are frozen, remove it from the freezer.

16. Get your chocolate cone dip. Dip your ice cream slices onto the cone dip. Dip one slice at a time. Then, dip the ice cream slices into the crust mixture. Make sure the ice cream slices are coated thoroughly.

17. Put the slices back to the sheet pan making sure that the crust faces down again.

18. When all the ice cream slices are thoroughly coated, use a plastic wrap to cover it. Put it back to the freezer until you wish to eat it.

19. Serve the ice cream slice with the heated chocolate cone dip at the side.

 

Crust Mixture:

 

Ingredients:

3 oz. Margarine melted

4 oz. Famous chocolate wafers

6 oz. Fudge covered graham crackers

 

Procedure:

Using a food processor, grate the chocolate wafers and graham crackers. Melt the margarine and add it to the food processor. Mix all the ingredients very well. Make sure to use this crust mix within one hour after making it.

 

P.S.

Don’t think I’m evil because I keep posting sweets during bathing suit season……

Southern Agendas for Southern Belles

What ever happened to summer camp?

You know, the communing with nature? Ummm, yea, those days are gone. Izzy and Bella are very busy this summer. First of all, they are big into the multi colored hair thing. I’m just big on the big hair. This weeks flavor would be magenta for the girl’s hair color. I had hoped to get these lil girls into drama camp but that was a no go. “mom, we are too old for camp, it’s just childish.”

“Camp is childish? But how are y’all going to entertain yourselves this summer?” I ask.

They found their source of entertainment:

Meet Marti. Mother of Bella. She has now been given the never-ending duty of being chief hair colorist for Izzy and Bella.

 

When these jokers are not coning Marti into dyeing their hair the shades of a rainbow, they are keeping us both on the roads. Between ULTA and Target, I think I could very well go in the PO house by the end of the summer. Oh and the TOMS store.

I ordered these shiny treasures online and when they came in, they were too big. ”momma, even YOU could ware these things, they’re so big.” Gee whiz. thanks, babe. So we sent them back. For a fee, mind you.  Then we exchanged them again for a smaller pair. When they came in too small, I was told, “oh momma, these things are cutting off my circulation, please get me a pair that actually fit.”  The third time around, they were ‘just a lil snug momma.” So ummmmm, yeah, we sent off for the next size up. By this time, I realized I had probably bought an entire other pair of TOMS just in shipping charges. We kept the next pair when they were “just a little too big.” seriously, between you and me, they were the original size that I ordered. GAH!

Don’t even get me started with the ULTA store. AKA: make up galore. you would think it was a free chocolate candy store with the way she begs me to take her. As a result, we never leave ULTA unless we are at least $78.00 in the hole. It’s just a given. “But it can be for my birthday in September…….” Izzy tells me.

Yeah, right. Izzy’s celebrated her birthday about 57 different times in the ULTA store alone so far this summer.

And let’s not forget the baking recipes she finds for me to create.

Yep, this is the culprit. In the last few weeks, we’ve discovered Pink Fairy Ice Cream Cupcakes. hint : the ice cream melts and they taste like pink lemonade slush. Then we tried Frosty Fairy Mints. Which melt in your mouth and in your hands. Next came Butterfly Fairy Masks. These are cookies and unless you’re a very patient cookie chief with three degrees at a world-renowned cookie academy, the only mask you’ll end up seeing is the mask of colored sugar crumbs that are melted all over you. (not the cookie.) The last recipe was a Snow Queen Punch. Now, this one, I could actually make turn out ok. It’s pretty cute too. I thought the sugar was gonna be a bear to find but we discovered it at Michaels. I’m sure Hobby Lobby has blue sugar too. I took a picture of the girls sipping their Snow Queen Punch last night and was going to post it but I havent had time to upload my pics…on account of time shortage and all……

Snow Queen Punch:

2 liter of sprite

1 lemon

1 lime

2-3 drops blue food coloring

blue sugar to dip your glasses in.

2 cups of frozen blueberries

combine and enjoy!!!!

 

Bows on a Pig