Eat Cake For Dinner

May 22, 2021

No-Churn Strawberry Ice Cream

Hi Friends, it's been a long while since I've been around. How are all of you? I'm doing well, just busy with every day stuff.

I've been seeing commercials from a fast food joint advertising a strawberry cheesecake shake that basically says it's the best thing ever and will change your life. I finally gave in and got one and you know what . . . it wasn't that great.

I wanted some real strawberry flavor and I didn't get that. I did however go overboard with the strawberries last time I went to Costco, so I figured I could use those and make some ice cream that actually has amazing fresh strawberry flavor.

This ice cream turned out incredible. I was blown away by the delicious real strawberry flavor. The best part is, you don't even have to drag out the ice cream maker for it. With only a few basic ingredients, you get a delicious, smooth and creamy ice cream with very little effort. Just make sure you use nice ripe strawberries for the most strawberry flavor. It's also amazing when topped with sliced bananas. Oh my!

Right after you mix everything together, it will be very soft, but it firms up nice when frozen.

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No-Churn Strawberry Ice Cream

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

1 (16 oz.) carton fresh ripe strawberries, washed, dried and hulled

3 Tbl. sugar, or a little more if you like it extra sweet

2 c. cold heavy cream

In a blender, puree the strawberries with the sugar until nice and smooth. Pour into a large bowl along with the sweetened condensed milk and vanilla and whisk to combine. In a separate large bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until combined. Pour into a freezer-safe container, cover with plastic wrap and freeze until firm. I like to freeze mine in a 9X5-inch loaf pan. It will fill the loaf pan and have a little extra for a small bowl.

December 14, 2020

Gingerbread Cookie Bars with Cream Cheese Frosting

I never knew I was a Gingerbread fan. The other day I was at the Dollar Store and there was a Crumbl Cookies next door, so I figured I'd run in and surprise the family with some cookies. They had a Gingerbread Cookie and I got it. I figured it would be the least favorite out of all the flavors I picked up, BUT it ended up being THE BEST. It was seriously SO DANG good and I couldn't get it out of my head all week, so I set out to make a delicious Gingerbread Cookie at home.

I decided to go with cookie bars instead of cookies, because sometimes it's just so much easier to press all the dough into one pan, rather than make several batches of individually scooped cookies.

These bars turned out SO SO SO GOOD. They are soft and chewy and perfectly spiced. I love the ginger and ground clove aftertaste they leave in your mouth and you can't forget the creamy frosting on top. It's smooth and rich and the perfect topping for these cookie bars.

These were a huge hit with my family and will definitely be made each holiday season in my house. I mean just look at that cookie to frosting ratio . . . how could they not be a hit!

I'm already gearing up to make another batch tonight.

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Gingerbread Cookie Bars

(Printable Recipe)

3/4 c. unsalted butter, softened

1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside. In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy. Add in the egg and mix until combined. Add the molasses and vanilla and mix until combined. Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined. Press cookie dough evenly into the prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool completely before topping with cream cheese frosting.

Adapted From: Shugary Sweets

Cream Cheese Frosting
From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.

In a medium mixing bowl, beat butter and cream cheese until smooth and creamy. Add in the vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy. If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached. Spread over cooled cookie bars and top with sprinkles, if desired.