No Bake Black Forest Icebox Cake

 An icebox cake is absolutely a cheater cake, but when a cheater cake looks this good, does anyone care?

I feel like at this point in all of our lives, we can use some easy and delicious baking and no-baking projects. Anyone else feel the same?

Icebox cakes are great for any occasion, and this Black Forest version really is a showstopper!

Ingredients

2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)

1 can cherry pie filling (540ml or 2 cups)

2 cups heavy whipped cream (or substitute frozen whipped topping, thawed, and omit sugar)

1/2 cup powdered icing sugar

Instructions

In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*

Place one layer of chocolate wafer cookies in a 9" Springform pan, breaking to fit or overlapping somewhat is fine. Top with about 1/3 of whipped cream and 1/3 of the cherry pie filling.

Repeat layers two more times for 3 layers total.

Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.

Ice Cream Sandwich Cake

 I know, we’re cheating today.

But summer is here and who wants to slave away in the kitchen?

This Ice Cream Sandwich Cake is the latest addition to my SIX Ingredient summer series and it is, without a doubt, the easiest dessert recipe you’ll ever make.

I should add that when I say it’s easy I also mean it’s incredibly delicious.

Made from ice cream sandwiches that have been topped with chocolate ice cream and covered in whipped cream, this is the perfect dessert recipe for hot summer days (no oven required!).

My kids love when I make this for them.

Ingredients

15 ice cream sandwiches

2 litres chocolate ice cream

1 litre frozen whipped topping thawed

3 tablespoons chocolate fudge sauce

3 tablespoons mini M&Ms

6 Oreos crushed

Instructions

Remove the ice cream from the freezer and let thaw for 15-20 minutes before beginning.

Find a large cutting board or sheet pan to build your ice cream sandwich cake on.

Place two long sheets of plastic wrap over the cutting board, one going each direction so there is lots of overhang.

Place a single row of 5 ice cream sandwiches in the middle of the plastic wrap.

Top with half of the ice cream, spreading into as even a layer as possible.

Top with 5 more ice cream sandwiches, and the remaining half of the ice cream, spreading it into an even layer.

Top with last 5 ice cream sandwiches. Press down gently.

Wrap plastic wrap tightly around ice cream sandwich cake. You can reshape it slightly if it isn's straight once it is wrapped.

Freeze at least 4-6 hours, but you can freeze up to 3 months before unwrapping and serving.

To serve, unwrap and frost top and sides with whipped topping. Drizzle with chocolate sauce and sprinkle with M&M's and crushed Oreos.

Slice and serve or place back in the freezer until ready to serve.

No Churn Oreo Ice Cream Cupcakes

 I like to tell myself that these ice cream cupcakes are all about the portion control.

After all, they’re like little individual ice cream cakes so no one has to share! Plus, if you tell yourself you’re just going to have one, they’re also a pretty reasonable treat.

I mean, if you can resist going back for more.

We’ve seen a few variations of the easiest ever no churn ice cream here on The Recipe Rebel: No Churn Turtle Ice Cream, No Churn Cherry Cheesecake Ice Cream (<– one of my personal favorites!), and No Churn Coconut Cream Pie Ice Cream (loaded with real deal pie crust).

Ingredients

Crust

12 chocolate sandwich cookies like Oreo, with filling

2 tablespoons butter melted

Ice Cream

1 1/2 cups heavy whipping cream 35%

1 14oz can sweetened condensed milk

10 chocolate sandwich cookies like Oreo, with filling, crushed

whipped cream for garnish

Instructions

For the crust:

Place 12 cookies and butter in a food processor. Process until fine crumbs form.

Line 20 muffin cups with foil or silicone liners (or a good quality liner that won't tear when frozen) and divide crumbs evenly between them. Press down firmly.

Ice Cream Filling:

In a large bowl, beat whipping cream until stiff peaks form.

Add sweetened condensed milk and beat on low until combined.

Stir in 10 crushed cookies and divide ice cream mixture between muffin cups.

Freeze for 6-8 hours or until firm. Top with whipped cream if desired, removing liners before topping if desired.

Caramel Praline Ice Cream Cupcakes

 Summer is in full swing and we are all about easy here!

Frozen ice cream treats are one thing that is a given around here these days, and if you like the looks of these Caramel Praline Ice Cream Cupcakes, you’ll like these Gluten Free Brownie Ice Cream Sandwiches and this Strawberry Shortcake Ice Cream Cake!

I love making these Ice Cream Cupcakes for so many reasons:

Ingredients

1 litre Chapman's Caramel Praline Ice Cream (or another flavor)

12 golden Oreos

2 tablespoons unsalted butter melted

1 1/2 cups heavy whipping cream cold

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1/4 cup caramel sauce

Instructions

Set out ice cream to soften slightly.

Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).

In a food processor (or a freezer bag with a rolling pin), crush Oreos.

Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.

Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.

Freeze for 6 hours or until firm.

Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).

Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.

Add sugar and vanilla, and beat on high speed until stiff peaks form.

Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.

Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.

Chocolate Sheet Cake

 Fall is here and I am all about the cozy soups and fall baking.

I know that in September we usually turn to apples and pumpkin, but with 2020 being what it is, I definitely need a little chocolate here and there too!

We love this Chocolate Sheet Cake because it is rich and moist and fudgy, but it’s also easy to make.

Ingredients

1 cup butter melted let cool to room temperature

2 cups sugar

2 large eggs

3/4 cup milk

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla

2 cups all purpose flour

1 cup hot coffee or water

Frosting

1/2 cup butter melted

2 tablespoons cocoa

1/4 cup milk

3 1/2 cups powdered icing sugar

1 teaspoon vanilla

Instructions

Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.

In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.

Add milk, cocoa, baking soda and vanilla and whisk until combined.

Stir in flour. Add coffee and stir slowly until combined.

Spread into prepared baking sheet and and bake for 16-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

In a medium bowl, combine butter, cocoa, milk, sugar and vanilla and whisk until combined. Spread over cooled brownies and let set before slicing. You can also toss them in the refrigerator to speed up the process!

Slow Cooker Caramel Apple Pudding Cake

 It wasn’t supposed to work. At all.

When I spread the cake batter in the slow cooker, I was still optimistic.

I sprinkled the brown sugar over, just like I do in my Grandma’s Hot Fudge Sundae Cake, and poured on the hot water.

Ingredients

1 cup whole wheat flour or all purpose flour (about 125g)

3/4 cup brown sugar about 150g

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup buttermilk or regular milk

2 tablespoons canola oil

1 teaspoon vanilla

2 large baking apples peeled and diced

Sauce

1 cup brown sugar about 200g

1 tablespoon corn starch

2 tablespoons butter

1 cup hot water

Instructions

Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).

In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.

Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.

For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.

Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.

Cranberry Vanilla Cupcakes with White Chocolate Frosting

 White chocolate and cranberry  just scream “Christmas” to me.

And around the week before Halloween, I start thinking about Christmas.

I know, you probably think that’s ridiculous, but I just love everything about Christmas and the months leading up to it.

Ingredients

Cupcakes

1/2 cup melted butter 1 stick

1/4 cup canola oil

1 1/2 cups granulated sugar

3 eggs

1/4 cup milk 1%, whole milk, buttermilk — I use 1%

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

Cranberry Filling

1/4 cup sugar

1/4 cup water

1 cup cranberries I used frozen, but fresh would also work

1 tsp vanilla

1 tsp corn starch

Frosting

1/3 cup chopped white chocolate or chips

1 tablespoon cream (any kind)

1/4 cup butter softened

1 1/2 cups icing sugar

1 tsp vanilla

Instructions

Cupcakes: Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.

In a large bowl, whisk together melted butter, oil and sugar until smooth and fluffy. Add eggs one at a time, and beat until combined. Add milk and vanilla and beat until combined.

Add flour, baking powder, and salt and beat just until combined.

Fill muffin cups about ⅔-3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.

Set aside to cool.

Filling: In a medium pot, combine sugar, water, cranberries, vanilla and corn starch (make sure there are no lumps of corn starch before you begin cooking). Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst, and the sauce has thickened.

Remove from heat and set aside to cool.

Frosting (make just before using — this frosting firms up nicely so it's difficult to pipe after it's been refrigerated)Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high in 20-30 second intervals, stirring each time, until melted. Set aside to cool slightly.

In the bowl of a stand mixer, beat butter until smooth and fluffy.

Add chocolate, icing sugar and vanilla and beat on low for 1-2 minutes until the sugar is incorporated. Beat on medium-high for 3-4 minutes until light and fluffy. Set aside.

Assembly: Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)

Spoon about 1 tsp of filling into the top of each cupcake.

Spread or pipe frosting on top of cupcake, completely covering the filling. If desired, garnish with additional cranberries and colored sprinkles or sugar.

Refrigerate if not serving for quite a while. Remove from the fridge 20 minutes before serving to allow the frosting to soften slightly, as it firms up quite a bit in the fridge.