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Comida Latina, Drinks, Recipes, Sweets

Ginger Cardamom Rompope

November 7, 2017
Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.

This is a sponsored post written by me on behalf of Toma Leche. All opinions are 100% mine.

The holidays are here! Let the fun begin with this non-alcoholic Rompope flavored with fresh ginger, cardamom, and canela. A perfect way for kids and adults alike to Toma Leche this holiday season!

I am kinda-sorta thrilled that the holidays are around the corner. I really wish I could stop time this part of the year and have enough hours in the day to get all the necessary stuff done and have time for all the things that make this season so special. Picking the perfect gift! Christmas cookies! Luxurious evenings by the fire!(if we had a fireplace, that is).

In fact the thing I think I love the most about the holidays is it gives us all an excuse to be a kid again and especially relive those sweet moments that have made this time of year so special.

Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.

From now until New Years I try to keep that magical glow in the house and in this case milk is my fairy dust of choice. Ever since I was a kid, the first sign of the holidays has always been a milky, ice-cold cup of eggnog or in this case the Mexican version, rompope.

Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.

If you’ve never had rompope it is very similar in flavor to eggnog but so, so much easier to make at home. While traditional eggnog can take up to three weeks to cure, rompope takes little more than 30-40 minutes on the stove and a couple hours to chill in the fridge.

Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.

My version is sweet and creamy with a tickle of heat from fresh pieces of ginger and the warm glow of cardamom, nutmeg, and fragrant canela or Mexican cinnamon.

Fresh whole milk is essential to making the best rompope and when asked me for fun ways to drink milk, I immediately thought there is nothing better than an icy cup of rompope. It goes perfect with the most wonderful time of the year!

Ginger Cardamom Rompope
Prep time
Cook time
Total time
Rompope is the Mexican version of eggnog, the creamy, sweet Christmas drink. This non-alcoholic version is made with cardamom, nutmeg, and fresh ginger.
Author: Kate
Serves: 4 servings
Ingredients
  • 4 cups milk
  • ½ cup granulated sugar
  • 1 stick canela (Mexican cinnamon)
  • 5 pods cardamom
  • ¼ piece whole nutmeg
  • 2 inch piece ginger, sliced
  • 6 egg yolks
Instructions
  1. Combine milk, sugar, canela, cardamom, nutmeg, and ginger in a large saucepan. Stir to dissolve sugar.
  2. Place over medium heat and bring to a boil, careful the milk will try to boil over, just remove from the heat for a moment, let it bubble back down, then return to heat and continue to boil gently.
  3. Let cook, untouched, until it reduces to about 2½-3 cups, about 30 minutes.
  4. Meanwhile, whisk egg yolks in a medium bowl until smooth and fill another large bowl halfway with ice and water (in other words, make an ice bath).
  5. Slowly whisk hot milk into egg yolks then place bowl over a small pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir constantly until mixture is slightly thickened and the temperature reaches 175°F, about 5 minutes.
  6. Strain mixture into a clean bowl and place bowl in the ice bath. Let cool, stirring occasionally.
  7. Transfer to a tightly-sealed container and refrigerate until cold.

Christmas Cookie Swap Menu

Cardamom Ginger Rompope

Mega Mexican Chocolate Chip Cookies

Ginger-Lemon Sandwich Cookies

Cranberry Lime Cookies

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Comida Latina, Recipes, Sweets

Pumpkin Layer Cake with Dulce de Leche and Brown Butter Frosting

October 31, 2017
Pumpkin Layer Cake; Triple decker, rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.

The kids and I spent all last week in Des Moines and it was lovely to be home. Crisp fall air, crunchy leaves, and the vivid colors bring back so many wonderful memories; it was nice to pause and take it all in. We even got a spattering of SNOW on Friday! Which for us California transplants was just perfect— especially since we got to leave the next day and come home to 70 degrees and sunny.

Pumpkin Layer Cake; Triple decker, rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.

Now I’m back home, rested and ready to think about my favorite subject—the holidays! From now until eternity (or January, actually) it will be a non-stop holiday bonanza filled with recipes you are going to want to make at one point or another over the next couple months.

Pumpkin Layer Cake; Triple decker, rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.

This celebration cake is the perfect way to kick it all off! If you are super ambitious or just have nothing better to do tonight, I encourage you to make this cake for the Dia de los Muertos festivities tomorrow and Wednesday. If not, keep it in mind as a spectacular way to end Thanksgiving, Christmas, or a holiday dinner party.

Pumpkin Layer Cake; Triple decker, rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.

The lovely thing about this cake is it can be frozen—frosting and all— and keeps lovely in the freezer for up to a month! Make the cake and stick in the freezer uncovered until hard. Wrap tightly and freeze. Unwrap and defrost at room temperature for about 2 hours or so when you are ready to serve.

The layers of this cake are the essence of fall; pumpkin, warm spices, and a good dose of dark rum. Stacked tall in three layers they make a beautiful, enormous sandwich filled with milky dulce de leche caramel, and a brown butter-cream cheese frosting that is whoa, over-the-top good.

Pumpkin Layer Cake; Triple decker, rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.

On top goes a one-sided blanket of toasted, chopped pecans that ups the level of sophistication to super-sheek.

Pumpkin Layer Cake with Dulce de Leche and Brown Butter Frosting
 
Prep time
Cook time
Total time
 
Pumpkin Layer Cake; Triple decker rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.
Author:
Serves: 12 to 14 servings
Ingredients
For the Cake:
  • 4 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • ⅓ cup dark rum
  • 2½ cups dark brown sugar
  • 2 (14-ounce) cans pumpkin puree
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (13.4-ounce) can dulce de leche
  • 8 ounces pecans, toasted and chopped
For the Frosting:
  • 12 tablespoons unsalted butter, cut into small pieces and softened
  • 1 cup packed dark brown sugar
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 16 ounces (2 eight-ounce packages) cream cheese, softened
  • ½ cup powdered sugar
Instructions
Make the cakes:
  1. Heat oven to 350°F and arrange rack in the middle. Grease 3 (10in-by-2in) cake pans and line the bottoms with parchment paper. Grease the parchment paper.
  2. Whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt in a large bowl.
  3. In a separate bowl whisk together the eggs, rum, brown sugar, pumpkin, oil, and vanilla until smooth.
  4. Add pumpkin mixture to the dry mixture an whisk until blended and smooth. Divide batter evenly between the cake pans and smooth tops.
  5. Bake for 40 minutes, until cake is firm to the touch and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool 15-20 minutes. Remove cakes from pan, discard parchment and let cool completely.
Make the frosting:
  1. Melt 4 tablespoons butter in a medium pan over medium heat until fragrant and dark golden brown, about 6 minutes.
  2. Add sugar, cream and salt, gently whisking until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
  3. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes.
  4. In another bowl, beat cream cheese and powdered sugar on medium-high until fluffy and smooth, about 3 minutes.
  5. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, about 2 hours.
To assemble the cake:
  1. Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat even surfaces.
  2. Place a large piece of parchment paper on a cake stand and spread ¼ cup dulce de leche over the tops of each cake layer.
  3. Lay the bottom layer on the parchment-lined stand and spread ½ cup frosting on top, then place middle layer on top (dulce de leche side down). Spread ½ cup frosting on middle layer, then place third layer on top (dulce de leche side down). Spread 1 cup of frosting on top and sides of cake and refrigerate until firm, about 1 hour.
  4. Spread remaining frosting on top and sides of cake. Press chopped pecans on one side. Use the straight line of a piece of parchment paper to get and even edge.
  5. Slide parchment from the bottom of the cake and refrigerate until firm, at least 2 hours.
Notes
The cake will need to chill in the refrigerator for about 6 hours in-between layers and before serving, plus plenty of time to cool so plan accordingly.


A Late Fall Fancy Dinner Party Menu

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Dairy Free, Recipes, Snacks, Sweets

Gooey Chocolate Chai Zucchini Cake

October 5, 2017
This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot!

Sometimes a girl just needs a piece of chocolate cake—ya know?!!

Like, if I could do it and still maintain my dignity I would probably enjoy a nice piece of chocolate cake a couple times a day. The hours between 3pm and 9pm are rough, chocolate cake would really help.

But then I went and heard Paulette Lambert speak and she kept saying this thing about how the more sugar you eat, the more you crave it and how I should get my sugar fix from fruit and all this other nonsense that I should absolutely be listening to. She also said my evening glass or two of wine was a no-no so I’ve got work to do, anyhoo, back to the sugar thing.

I got to thinking that I eat way too much sugar and my husband eats way too much sugar and the worst….my kids eat way, way, way too much sugar. My daughter has a thing after school she calls her “candy snack.” #truth.

But instead of cutting everyone off cold turkey and risk breaking their collective heart, I decided to slowly reduce the sugar intake as well as make the sweet treats we do eat a bit healthier.

I fell in love with this cake from An Edible Mosaic the first time I made it about a year ago. It is utterly fluffy, tender, and filled with warm fall spices thanks to a healthy dose of chai tea.

It still has sugar, yes, but it also has over 2 cups of fresh zucchini puree, whole wheat flour, and no butter or dairy fat of any kind. Not that I’m a huge fan of hiding nutrition from my kids, but they have no idea there’s vegetables in there thanks to Faith’s genius tip of pureeing the zucchini instead of grating it. This gives the cake an impeccable crumb and FYI, zucchini puree is virtually flavorless.

So here’s to eating healthy-ish….the silky chocolate frosting doesn’t hurt either.

Gooey Chocolate Chai Zucchini Cake
 
Prep time
Cook time
Total time
 
This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot! Adapted from An Edible Mosaic
Author:
Serves: 16 servings
Ingredients
For the Cake:
  • 3 medium zucchini, peeled and chopped
  • 1¾ cup granulated sugar
  • ⅔ cup canola oil
  • 2 large eggs
  • 1⅓ cups all-purpose flour
  • 1⅓ cups whole wheat flour
  • ⅔ cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Chai tea bags, I used Trader Joe's Spiced Chai
For the Frosting:
  • ¼ cup extra virgin coconut oil
  • 1 ounce unsweetened chocolate, chopped
  • 6 tablespoons unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2-3 cups powdered sugar
  • 1 cup mini dairy-free chocolate chips
Instructions
For the Cake:
  1. Heat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment, if desired. (If you plan on serving the cake straight from the pan, no parchment is necessary).
  2. Place zucchini in the bowl of a food processor fitted with the blade attachment. Pulse until you have a mostly smooth puree.
  3. Whisk together the sugar, oil, eggs, and zucchini puree in a large bowl. Sift both flours, cocoa powder, salt, baking powder, baking soda, into the egg mixture. Cut open the chai tea bags and add the tea straight to the bowl.
  4. Mix everything together with a rubber spatula until just combined—don't over mix.
  5. Scrape batter into the prepared pan and bake on the middle rack until a toothpick inserted in the center comes out clean, about 45 minutes.
  6. Let cool on a wire rack at least 20 minutes. If you'd like to remove it from the pan, pull on the outer edges of the parchment paper to take out of the pan.
For the Frosting:
  1. Combine coconut oil and chocolate in a small saucepan over medium-low heat. Warm, stirring frequently, until chocolate has melted and mixture is smooth.
  2. Transfer chocolate mixture to a large bowl and whisk in milk, vanilla, salt, and powdered sugar until smooth.
  3. Pour frosting over cake and smooth to the edges. Sprinkle with chocolate chips and serve.
  4. Cake will keep covered, at room temperature, for 5 days.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Recipes, Sweets

Friends Who Fete: 20 Essentials For A One-of-a-Kind Ice Cream Social

August 21, 2017
Celebrate summer with a one-of-a-kind ice cream social! Complete with recipes for homemade ice cream, caramel and chocolate sauces, and even DIY tattoos.

As summer draws to a close my merriment-making crew, Friends Who Fete—Aida of Salt & Wind and Meg of This Mess Is Ours—were dying to get together one last time and celebrate with the whole family. An ice cream social seemed like the perfect excuse to soak in the summer sun, play games, eat ice cream until our bellies burst, and give one last hurrah before the kiddos head back to school and life gets busy again. Here’s how we made it happen!

1.No-Churn Vanilla Cream Cheese Ice Cream: There is nothing more essential to an Ice Cream Social than vanilla ice cream. This homemade version requires no fancy ice cream machine and is extra tangy and rich thanks to the addition of cream cheese.

2. Chocolate Chocolate Ice Cream: Aida mixed up a batch of decadent homemade chocolate ice cream to satisfy the chocolate lovers in the crowd. Perfect for topping with a s’more—you know how we do.

3. No-Churn Churros Con Chocolate Ice Cream: I took my No-Churn Vanilla Ice Cream base and add a swirl of Mexican Hot Chocolate Sauce and churros, no biggie.

4. Chocolate Almond Butter Cup Ice Cream with Almond Butter Swirl: Aida recreated her sister’s childhood obsession with this decadent combo. She took her extra chocolatey ice cream and swirled in a ribbon of almond butter then added miniature almond butter cups.

5. No-Churn Blueberry Mezcal Swirl Ice Cream: I felt it very important that the adults didn’t feel left out. Rich vanilla no-churn with a ripple of mescal-infused blueberry sauce; warning, this ice cream will make you swoon.

6. Hazelnut Chocolate “Baci” Ice Cream: This luxurious ice cream was inspired by Aida’s love for Baci Perugina, the Italian chocolate-hazelnut truffles.

7. Strawberry Aperol Spritz Poptails: These grown-up boozy pops are Meg’s ode to Italy’s signature summer cocktail, but with fresh strawberries added for an extra fruity kick.

8. Mexican Hot Chocolate Sauce: Impromptu sundae making calls for chocolate sauce. This is the sauce (with a touch of almond and cinnamon) that I swirled into my churros ice cream. I made a double batch so we’d have extra to drizzle on  top.

9. Coffee Salted Caramel Sauce: No ice cream party is complete without caramel sauce. Aida upped the ante with this topper. Rich caramel gets a boost from a shot of dark espresso for a sauce you will want to drizzle on everything.

 

10. Homemade Waffle Cones: Meg made these sweet cones in chocolate and vanilla. They were the perfect size for little hands—and gluten-free!

11. Toppings: You really can’t have too many toppings. Sprinkles are obviously a must, but we also lined the table with rainbow marshmallows, chocolate-covered candies, mini stroopwafels, macarons, graham crackers, and more!

12. Metal Ice Bins: Unless you want to be running back and forth from the freezer every five seconds you should have a plan on how to keep the ice cream as cold as possible. A metal bin filled with ice worked well for us, even in the LA heat.

13. Ice Cream Pints and Ice Cream Cups: We packed our homemade ice cream in these cute paper pint-sized containers (which, by the way, makes leftovers really easy to take home) and used colorful cups for sundaes.

14. Ice Cream Scoops: Invest in more than one ice cream scoop so multiple hands can be scooping at once. Sturdy scoops like this stainless steel one are my favorite but the spring-loaded scoops work well too.

15. Colorful Candy: Okay, I’ll admit having candy at an ice cream social is a little overkill…but its so pretty!! Try Twisty Rainbow Candy Lollipops, Swirl Pops, or Candy Ice Cream Cones.

16. Garland, Tassels, and Honeycombs–Oh My!: Colorful decorations are a must at any ice cream social but you don’t have to be a crafter to create a IG-worthy background. We used vibrant Tassel Garland and Honeycomb Balls from Sweet Lulu to set the scene. But PS, they also have Honeycomb Ice Cream Cones which are ohmygod so cute!

17. Punch Balloons: Let’s face it, kids who are eating tons of sugar need somewhere to put their energies, punch balloons to the rescue! Plus, they look really sweet too.

18. DIY Tattoos: Partying with uber-creatives like Meg and Todd has it’s perks. Like getting a full sleeve of handmade temporary ice cream tattoos. Click the link for instructions on how to make your own!

19. Ice Cream Cone Piñata: Word to the wise, filling the piñata with confetti makes the moment of explosion extra special.

20. Pin the Cherry on the Ice Cream Cone: This was a cute game that Meg and Todd came up with and the kids just loved.

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

Friends Who Fete are three gals (¡Hola! Jalapeño, Salt & Wind, and This Mess Is Ours) who love to throw parties big and small. Every season we do something new–find them all here!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Recipes, Sweets

No-Churn Vanilla Cream Cheese Ice Cream

August 21, 2017

Homemade ice cream can be finicky, it can curdle, scald, or be too icy. Then there’s the whole ice cream machine thing. You have to freeze the base way in advance in order for it to get cold enough and sometimes even if the base is cold, the machine still doesn’t get the ice cream frozen fast enough resulting in super dense or worse, over-churned ice cream.

For all these reasons I’ve been really intrigued by this very popular no-churn method. Essentially you combine sweetened condensed milk with whipped cream and freeze. So super easy! But when I made it I also found the result to be so super sweet.

To combat the one-dimensional sweetness I added a Jeni’s trick–softened cream cheese. At first just a little but the more I added, the richer, creamier, and more complex the ice cream became until before I knew it, I had added the entire eight-ounce block—without a hint of regret I might add.

Indulgent and tangy this ice cream scoops up in big, milky scoops and is full of luxurious vanilla flavor. The classic vanilla is excellent on its own or topped with sundae essentials like chocolate sauce and M&M’s but I also easily turned this basic ice cream into two other flavors for our Friends Who Fete ice cream social last weekend. The first got a boozy swirl of blueberries and mezcal and the second got a one-two punch of Mexican Hot Chocolate Sauce and crispy churro bites. But really, the options are endless. Other easy mix-ins could be basic childhood favorites like Oreo cookies or chocolate chips or more sophisticated types might like brandied cherries or chopped chocolate truffles or what about both of those at the same time. Oo. La. La.


No-Churn Vanilla Cream Cheese Ice Cream
 
Prep time
Total time
 
Author:
Serves: 1 quart
Ingredients
  • 8 ounces cream cheese, room temperature
  • 1 (13.4 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups cold heavy cream
Instructions
  1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute until smooth.
  2. Scrape down the sides of the bowl, add vanilla and salt and continue beating until combined and smooth. Scrape this mixture to a large bowl.
  3. Add cream to the stand mixer bowl (no need to clean it out) and using the whisk attachment, whip the cream to stiff peaks, about 3 minutes.
  4. Add a third of the whipped cream to the cream cheese mixture and fold to combine. Add remaining cream and gently fold until completely incorporated. Scrape into a freezer-safe container with a tight lid and freeze at least 4 hours.

All photos courtesy of This Mess Is Ours

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Recipes, Sweets

30 Fruit Dessert Recipes for the End of Summer

August 6, 2017
A roundup of 30 fruit dessert recipes for pies, crisps, ice creams, cakes, and more to celebrate summer in all its glory!

Back in May I put together my first ever ¡Hola! Jalapeño Reader Survey (which you can still totally take so please take a second and let me know what you think!) and one of the things you guys are interested in seeing more of are Recipe Roundups!! Which is awesome, because there is nothing I like more than a good listicle, especially one involving recipes.

For my first roundup I gathered together some of my food influencer friends and asked them to share their favorite summer fruit dessert recipes. Crisps, crumbles, cobblers, and pies, I live for summer fruit desserts and with summer coming to a close I think we should all buckle down and pack in as many as we possibly can before Labor Day hits. Which are your favorites?

Pies, Galettes, and Tarts 

Rhubarb Vanilla Bean Pie {DF}

Blackberry Tarts from Saving Room for Dessert

Sour Cherry Apple Pie with Cheddar Cheese Crust

Wild Blackberry Pie {DF}

Purple Gooseberry Pie {DF}

More Ideas:

Peach Raspberry Pie with Lattice Crust from Saving Room for Dessert

Almond Peach Galette {DF}

Crumbles and Crisps

Fresh Cherry Crisp from Give Recipe

Mini Rhubarb Apricot Crisps {Vegan}

Summer Fruit Masa Cookie Crumble {GF, Vegan}

Cakes and Shortcakes

Strawberry Basil Shortcake from Nutmeg Nanny

Blueberry Zucchini Poke Cake from Peas and Peonies

Paleo Crepes Cake with Strawberry Coconut Cream from Food Faith Fitness {Paleo}

More Ideas:

Raspberry Angel Food Cake from Peas and Peonies {DF}

Meyer Lemon Glazed Blueberry Pound Cake from Swirls of Flavor

Cherry Frangipane Cake from Manu’s Menu

Blueberry Paleo Cake from Food Faith Fitness {Paleo}

Breads

Berry Berry Cinnamon Swirl Bread from Trial and Eater

More Ideas:

Peach Bread with Walnuts from Give Recipe

Popsicles

Paleo Blueberry Coconut Popsicles from Joyful Healthy Eats {Paleo}

Sweet Chili Mango Popsicles from Delish Knowledge {Paleo}

More Ideas:

Frozen Banana Pops from The Lemon Bowl {GF}

Ice Cream and Sorbet

Vegan Strawberry Ice Cream {No Churn} from The Lemon Bowl {Vegan}

No Churn Pineapple Chile Sorbet from The View From Great Island {GF, Vegan}

Other Fruity Ideas

 

The Ultimate Summer Fruit Board {GF, Vegan}

Grilled Stone Fruit with Granola and Yogurt from Joyful Healthy Eats

Fruit Salsa and Homemade Cinnamon Chips from Yummy Healthy Easy

Banana Split Grilled Dessert Nachos from Two Healthy Kitchens {Vegan}

Cheesecake Stuffed Strawberries from Nutmeg Nanny

Tropical Fruit Salad with Chili-Lime Dressing from Iowa Girl Eats {GF, Vegan}

 

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Recipes, Sweets

Cookies and Cream Ice Cream Cake

August 1, 2017
Make a Cookies and Cream Ice Cream Cake for your next birthday celebration! It has layers of chocolate cake, cookies and cream ice cream, and Oreo cookies.

Before even opening my eyes on the morning of my children’s birthdays I have a ritual I perform. I have to keep my eyes shut because it helps me remember. I can’t let my brain get flooded with any new information which might impede on my memory, forgetting important details of the events I wish to conjure up.

I go through each birthday, starting with their birth, trying my best to remember each detail, what their faces looked like, what they were wearing, what Armando was wearing, who was there. Some have been huge celebrations, some have been small family affairs. As the years go on, this has started to become a harder and harder task. It takes me a moment to separate the third birthday from the fourth but in the end I succeed, watching them grow right before my eyes.

This past Saturday Louisa turned nine. She is growing in ways I wish she wouldn’t but I know she has to; needing her space, separating herself from me. I remember her sweet little pumpkin face at two and wish I could wrap that little body up in my arms again.

This year she wanted to be in charge of every aspect of her birthday from picking out her presents—long gone are the days when I can buy her clothes that she will actually wear—to making the cake. She couldn’t decide between our favorite chocolate cake and an ice cream cake, so we decided to do both!

The chocolate cake is Ashley’s recipe which is so perfectly perfect there is nothing I can improve upon, so you will need to hop over to her site to get the recipe. For the ice cream cake you will only need to make the cake part, not the frosting. Bake the cake in 3 (9-inch) cake pans. You will only use two of them for this recipe but you’ll have no problem finishing off the third layer by itself.

To assemble the cake, I used a 10in-x-3in springform cake pan. This is wide and deep enough to fit all the layers. Center the cake layers in the middle and then the ice cream has room to cover the cake completely. Let one quart of ice cream sit out and soften at a time. You only need to let it sit out 10-15 minutes so it is still solid, but soft enough to mold into the pan. If it is too soft, put it back in the freezer and let it get hard again.

Oh, and it goes without saying that this doesn’t have to be a Cookies and Cream ice cream cake. Use whatever flavor ice cream is your favorite, the possibilities are infinite.

Cookies and Cream Ice Cream Cake
 
Prep time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 1 recipe Not Without Salt's Chocolate Cake made in 3 (9-inch) cake pans, cooled completely
  • 2 quarts Cookies and Cream Ice Cream
  • 1 (14-ounce) package Oreos, crushed
  • sprinkles and candles of your liking
Instructions
  1. Spray a 10-inch (ideally 3-inches deep) springform pan. Place one layer of chocolate cake in the center and cover with 1 quart softened ice cream.
  2. Evenly spread over the top with a large offset spatula, pressing into the edges between the cake and the side of the pan. Cover with a half of the crushed cookies. Freeze until hard.
  3. Place another cake layer, then the second quart of ice cream smoothing it into all the empty spaces. Sprinkle remaining cookies on top and sprinkles if your using them. Freeze until solid.
  4. To serve, pop the sides off the pan, slice and serve. After singing Happy Birthday, of course.
Notes
The prep time is minimal but you will have to wait about an hour for the cake to freeze in-between layers so plan accordingly.

One More Thing

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