ICE CREAM BREAD

Ingredients:

2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Directions:

1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.

2. In a medium bowl mix the ice cream and flour together until just combined.

3. Scoop into the loaf and smooth out.

4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

5. Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Oh, one more thing - others asked about the self-rising flour (if they didn't have it, could they simply use regular flour).

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:

For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour.

My grandmother had an original Bundt pan - boy were we lucky! I'm happy to share with you her recipe for chocolate bundt cake...

Chocolate Bundt Cake Recipe

Author: TotalRecipeSearch

Date: January 15, 2015

Best Ever Chocolate Bundt Cake

Chocolate lovers know that few things in life beat the sweet and rich taste of chocolate cake. While many recipes call for a large amount of chocolate and sugar in the cake itself with a topping of heavy frosting, that classic recipe can sometimes be overwhelming. When you want the pure and rich taste of chocolate without a lot of frosting, you might find yourself looking for chocolate cake recipes that use a Bundt pan.
 

Jewish and German immigrants to the United States found themselves bringing the same recipes that they enjoyed in their native countries. Many used the same pans that they used at home and passed those pans down throughout their families. After a group of women decided that they wanted a new design, they wrote to the manufacturer of Nordic Ware and asked for help. The company introduced a new pan, which later became the Bundt pan and increased the popularity of this cake.
 

Though Bundt cakes sometimes call for a layer of frosting on top, most use a simple glaze made from sugar, water and a few other ingredients. Others call for a light dusting of powdered sugar across the top, which slightly melts on the surface of the warm cake to create its own glaze. Though you'll find many recipes for Bundt cakes and chocolate cakes, combining the two into a chocolate Bundt cake will tantalize your sweet tooth and your cravings for chocolate. Bundt cakes are also easy to make and transport, making this recipe perfect for a pot luck or a dinner with friends.

Chocolate Bundt Cake Recipe

Prep time: 15 minutes
Cook time: 60 minutes
Serves 10

Ingredients

3 cups sifted, all purpose flour
dash of salt
½ teaspoon baking powder
½ cup cocoa powder
1 ½ cups softened butter
3 cups granulated white sugar
1 tablespoon vanilla extract
5 large eggs
1 cup milk

Directions

Set the oven to 375 degrees. Lightly oil or grease the Bundt pan and apply a thin coating of flour. You can also use cocoa powder for a more chocolaty cake.
 

Mix the flour, salt, baking powder and cocoa powder in a large bowl until well combined. In a second, larger bowl, mix the butter and sugar until the mixture is slightly yellow and fluffy. Add the vanilla, eggs and milk.
 

Transfer one cup of the dry mixture into the wet mixture and mix until combined. Keep adding one cup of the dry mixture to the wet until fully combined. Pour the cake into the prepared Bundt pan.
 

Bake the cake for 60 to 70 minutes. The cake is done when it rises to the top of the pan and springs back when touched. You can also insert a toothpick or a knife into the center of the cake. When the cake is done, the toothpick will come out clean without any crumbs clinging to it.
 

Flip the pan over on a cake plate. While the cake is still warm, lightly dust the top withpowdered sugar or cocoa powder before serving. 

S'mores Skillet Cookie Cake

WE RECOMMEND

Skillet Lemon Chicken

S'mores Skillet Cookie Cake

Mix together 12 crushed graham crackers with 6 Tbsp. melted butter and a pinch of salt. Pack firmly into a 12" cast-iron skillet and bake at 350º for 6 minutes. Set aside to cool.

Make the cookie dough: Using a stand mixer, mix together 1 stick softened butter and 3/4 cup sugar until combined. Add 1 large egg and 1 tsp. pure vanilla extract. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, and 1/2 tsp. salt. In batches, add dry ingredients to wet until combined. Mix in 1 cup mini marshmallows and 1/2 cup semisweet chocolate chips. Transfer cookie dough to graham cracker crust.

Press dough into crust, leaving a border.

Bake at 350º until golden, 20 minutes.

Scatter with more marshmallows and broil, 1 to 3 minutes. (Warning: The marshmallows quickly go from browned to burnt!)

Use all the patience in the world to wait for cookie cake to set and slightly cool.

sugar cookies

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe courtesy Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html?oc=linkback