We’re going to take last week’s maraschino cherry ice cream and turn it into something a bit over the top this week! This would be great for a party, but also keeps just fine while you work through leftovers solo, since it’s stored in the freezer.
Ingredients:
Cake:
- 1 1/3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1/2 cup cocoa powder, sifted
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For Assembly:
- maraschino cherry ice cream, softened/not yet set
- whipped cream
- hot fudge sauce
Grease a 9″ springform (or other tall 9″) pan, and line the bottom with parchment. Preheat oven to 325 degrees.
In a large bowl, which together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a medium bowl, mix together the oil, eggs, and vanilla. Pour the liquids into the dry goods and stir until well incorporated.
Heat the milk until just below a boil, then whisk into the batter until just combined.
Pour into the cake pan and bake until it passes the toothpick test, 50-60 minutes.
Let cool for 5 minutes then remove the sides of the pan and flip out onto a cooling rack. Remove the parchment and let cool to room temperature.
Flip the cake back right-side-up onto a cutting board and cut into two layers. If you want to be very precise, you can measure halfway up with a ruler and stick in, say, 8 toothpicks spaced around the cake at half height, and use them to guide your bread knife. I don’t currently have toothpicks, so just winged it.
Put the sides back on your cake pan and put the bottom half back in the pan. If you have another circle of parchment, throw it on top of the bottom slice of cake, and throw the top circle on top of the parchment, and freeze for an hour or so to firm up. During the second half of the hour would be a great time to make your ice cream.
Once the cake has frozen, take it out of the freezer, take off the top half, and throw out the parchment circle. Spread as much of your soft ice cream as it takes to make a solid ice cream layer covering the bottom layer of cake.
Top with the top slice of cake. Freeze until solid. Serve in slices topped with whipped cream and hot fudge sauce.
Chocolate Cherry Ice Cream Sandwich Cake
Cake:
- 1 1/3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1/2 cup cocoa powder, sifted
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For Assembly:
- maraschino cherry ice cream, softened/not yet set
- whipped cream
- hot fudge sauce
Grease a 9″ springform (or other tall 9″) pan, and line the bottom with parchment. Preheat oven to 325 degrees.
In a large bowl, which together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a medium bowl, mix together the oil, eggs, and vanilla. Pour the liquids into the dry goods and stir until well incorporated.
Heat the milk until just below a boil, then whisk into the batter until just combined. Pour into the cake pan and bake until it passes the toothpick test, 50-60 minutes. Let cool for 5 minutes then remove the sides of the pan and flip out onto a cooling rack. Remove the parchment and let cool to room temperature.
Flip the cake back right-side-up onto a cutting board and cut into two layers.
Put the sides back on your cake pan and put the bottom half back in the pan. Top with a piece of parchment and the top slice of cake. Freeze for an hour or so to firm up.
Once the cake has frozen, take it out of the freezer, take off the top half, and discard the parchment circle. Spread as much of your soft ice cream as it takes to make a solid ice cream layer covering the bottom layer of cake, then top with the top slice of cake. Freeze until solid. Serve in slices topped with whipped cream and hot fudge sauce.
Meanwhile, chop the cherries, roughly into quarters, then put in the fridge also.
In the last few minutes, add in the chopped cherries, then transfer to a container and freeze at least 4 hours.
Ingredients:
Stir in the celery, green onion, shallot, buffalo sauce, tahini, lemon juice, powdered garlic, paprika, salt, and pepper until evenly mixed.
To serve, briefly microwave a wrap to soften, add a few handfuls of greens and some blue cheese dressing.
Wrap up and enjoy!
Despite having no sugar, the pickles taste a bit sweet, at least when directly contrasted with the kimchi. The sauce for the chicken itself is really good and I bet I make it again soon to put on many other things!
To prepare the chicken, set up a dredging station. Set out plates/pie plates/bowls, with: 1) flour, garlic powder, and black pepper stirred together, 2) the two eggs, beaten, and bowl 3) the crushed chips.
Past the dish with chips, you’ll want the basket/pan for your air fryer, probably lined with parchment so you won’t have to clean it later. Preheat the air fryer to 380 degrees. Dredge the chicken in the flour, then eggs, then chips, placing the coated chicken in the air fryer basket.
Cook in the air fryer for 15-18 minutes total, flipping in the middle. At the end check with a thermometer that the thickest piece of chicken has reached 165 degrees.
While the chicken cooks, whisk together all the sauce ingredients in a small bowl. Pour into a large skillet and cook over medium high heat until slightly thickened, 5-8 minutes.
When the chicken is done, coat each piece well with the sauce.*
Melt a tablespoon of the butter in a skillet and toast an open bun, cut-side-down, until golden brown, adding more butter as needed to toast all four buns. Spread a bit of butter on the inside of each bun, then place a piece of chicken on the bottom bun, some pickles, and some kimchi. Put on the top piece of the bun and enjoy!
*I had more chicken than people, meaning leftovers. To avoid gross sogginess, I stored the cooked pieces, unsauced, and would then throw each one back in the air fryer for 5 minutes and douse in sauce when ready to eat.
Ingredients:
Stir in the egg and vanilla.
Add the flour, baking powder, and salt, continuing to stir until evenly combined.
Fold in the Oreos.
Turn the mixture out into the prepared pan and spread evenly.
Top with some chocolate chips, if desired, then bake 25 minutes or until the bars pass the toothpick test.
Cool in the pan, then slice and serve.
While the squash is cooking, boil a large pot of water and cook the pasta according to the package directions. When ready, drain.
Serve with extra cheese and/or any herbs you like!
Ingredients:
Cook on low 4-5 hours, until the chicken is easy to shred. Shred, leaving whatever liquid is in the crockpot in there.
Add all the cans plus the block of cream cheese, re-cover, and let cook another hour to soften everything, then stir together well.
Top with the cheddar, recover, and let cook at least 20 minutes to melt the cheese.
Whisk sugars into the mixture.
Add the eggs, one at a time, then the cocoa powder and arrowroot/corn starch. Stir really well, to avoid graininess.
Pour the batter into the prepared dish, and bake 20-25 minutes. Cool in the pan completely, slice, and serve.
Ingredients:
To make the potatoes, first stir together the softened butter and spice mix in a medium bowl until well mixed.
Transfer your spiced butter to some plastic wrap, and use that to roll the butter into a log shape, wrapping it up. Place in the fridge. This can be done way in advance, or right before you start dealing with the potatoes.
Preheat your oven to 450. If your potatoes are round enough that they will roll while slicing, cut off a slice from one side to give it a flat edge to lay down on your cutting board. Place chopsticks/pencils/thick skewers on either side of the potato, then begin cutting thin slices most of the way through the potato – other than at the ends, the chopsticks will stop your knife from going all the way to the cutting board, which is what you want – thin slices attached at the bottom. If you can cut thinner slices than I did, even better!
Once all 4 potatoes have been sliced, rub them all over with a bit of olive oil, and sprinkle with a bit of salt and pepper. Place (uncut-side down) on a baking sheet, and bake for 30 minutes.
By the end of the 30 minutes, your butter should have re-firmed. Take it out of the fridge and slice into thin pieces.
Remove the potatoes from the oven – the slices should have started separating from each other a bit, which helps as you now will put slices of butter (or parts of slices) in between each slice of potato.
Remove the potatoes from the oven once again, sprinkle with a bit more of your buffalo spice mix, optionally top with sour cream and/or chives, and enjoy!
Stir in the chocolate chips by hand.
Scoop tablespoons of batter onto the prepared sheet, giving them 2″ in between. I used my smallest dough scoop, a bit rounded.
Bake for 15 minutes, cool slightly, then remove from the pan.
They’re crisp, but with a bit of chewiness in the middle – quite delicious for something so simple!
sparecake 