Ice Cream Brownie Cake

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Cook's Note: I was looking for a unique, delicious and easy cake to make for my husband's birthday and ran across this recipe on Pinterest and thought to myself: "I can do this!" I must say - this recipe was tedious (just a lot of steps) - definitely not hard to make, just a bit time consuming. It turned out really good and for the adventurous baker - its worth a try because your family and friends will not be disappointed. 

What You Will Need:

1 box Milk Chocolate Brownie Mix (made according to package instructions)

1 jar of pre-made, store bought whipped chocolate frosting (like Duncan Hines) 

1 gallon of your favorite ice cream

1 container of Cool Whip

Sprinkles for topping

Directions:

Using an 8x8 glass baking dish, bake the brownies according to the package instructions (don’t use the family size brownie mix), sprayed with non-stick cooking spray.

Once brownies have baked, ensure that you let the brownies cool completely before moving to the next step – this is very important!! (give it about 30 minutes to cool on the counter)

Spread chocolate frosting evenly onto cooled brownies.

Place frosted brownies in refrigerator.

Now remove ice cream from freezer and allow to soften on the counter for about 30 minutes.

Remove brownies from refrigerator and top with ice cream, spreading the ice cream evenly across.

Cover with aluminum foil and place in freezer for at least 3 hours.

Before serving – let your Cool Whip soften on the counter for about 20 minutes and then spread this layer on evenly and sprinkle on your sprinkles of your choice as best you can J

Warning: Because the brownie bottom layer hardens in the freezer and then the ice cream hardens on top of that - this is REALLY HARD to cut. So you may want to let this sit out on the counter for about 30 minutes before you serve it.

STORAGE: Be sure to store leftovers in an air tight in freezer for up to 2 weeks. 

This "PINSPIRATION" comes from Cookies and Cups

Homemade Cream of Chicken Soup

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Cook's Note: So many recipes call for condensed Cream of Chicken soup and I HATE the way that stuff tastes, smells and looks coming out of the can. I would typically call it Cream of Chemicals and just move on from anything that called for it. Until I found... drum roll please... wait for it.. homemade Cream of Chicken soup on Pinterest and let me tell you - this stuff is AWESOME! It's not only tasty, chemical free and so much better for you - but also - its EASY to make! Who knew? Now that you have the recipe (below) - you have no excuses not to make it yourself! 

What You Will Need:

3 tablespoons unsalted butter

3 tablespoons flour

1/2 cup organic chicken broth

1/2 cup organic skim milk or almond milk

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

Pinch of Sea Salt

Directions:

In a small sauce pan, melt the butter on medium low (be sure it doesn’t burn!) One melted, add the flour slowly and whisk until a roux forms  about 1 -2 minutes.

Next, add garlic salt and ground black pepper and pinch of sea salt if desired. Slowly whisk in organic chicken broth and milk. Bring to a simmer and continue cooking until mixture thickens like soup.

Finally, you will remove from heat and let cool slightly.  You can use this soup the same as you would a regular can of cream of chicken condensed soup.

Note from original recipe: Soup can be made ahead of time and stored in the fridge until ready to be used on the same day.

Yields: 12 oz of Cream of Chicken Soup - just like the condensed kind you buy at the store - only no chemicals and totally homemade in less than 10 minutes! 

This "PINSPIRATION" comes from: Deliciously Yum