Baked Alaska!!!!!!!!
I have been wanting to make this for 5 years!!!
We finally did it!
The idea of baking ice cream always sounded so intriguing to me, but it also always made me a little nervous. I didn't want a complete catastrophe to clean up in the oven.
Most recipes for Baked Alaska call for using some type of wooden cutting board to bake the masterpiece on, which would act as an insulator. I used my thick wooden cutting board years ago in some kind of art project, and have since replaced it with a beautiful glass cutting board that has a scene from one of Monet's gardens on it,,,,It is quite lovely but it wasn't going to do a thing for baked ice cream.
My husband suggested that we use one of my handy baking stones!
How clever is that?!
It worked perfectly!!! He's so smart,,,,,,(That's why I married him!) :)
1 Quart Vanilla Ice Cream
1 Single layer vanilla cake mix baked according to package directions
1 tsp Almond OR Vanilla Extract (for the cake)
4 Egg Whites
1/2 Cup Sugar
Line a small mixing bowl with foil and spoon into it 1 quart of slightly softened vanilla ice cream.
kind of pack it down and smooth out the top so it's flat. Place it back into the freezer so it will mold into the shape of the bowl.
Next bake 1 eight inch cake layer according to package directions.
Ours called for 2 tsp of Vanilla, but we used 1 tsp of almond extract instead.
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| God Bless Betty for making a Gluten Free cake mix that tastes wonderful! (Yours doesn't have to be gluten free.) |
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| After the cake is cooled, transfer it to a baking stone. It's really OK if it cracks a little :) |
After the cake is done baking and the ice cream is done freezing,,,,,
Beat 4 egg whites until they are foamy.
Add 1/2 Cup of sugar and beat until it's stiff but not dry.
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| It should look something like this |
Next, remove the ice cream from the freezer and peel the foil off of the bowl shaped ice cream.
invert it on top of the cake like this,,,,,,
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| We added a piece of parchment paper because someone suggested that we do,,,,,I don't think ya really need it. |
Next spread the egg white meringue mixture over the ice cream and cake. You'll want to work kind of quickly so the ice cream doesn't start melting. Completely "seal" the entire thing with meringue.
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| My younger daughter isn't smiling because I took like 5 photos of this step and she was starting to get a little annoyed :) hee hee |
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| It will look something like this! Isn't this fun!! |
Finally, place your Masterpiece on the lowest shelf in a very hot oven and bake at 500 degrees for about 5 minutes. Watch it very closely so the meringue will get beautifully lightly browned.
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| It worked, It worked, It really worked!!! |
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| Heavenly stuff! |
IF you would happen to have any leftovers you'll want to store them in the freezer.
Hope you enjoy baking your ice cream as much as I did!!!! Have FUN and enjoy your little slice of Heaven on Earth!!! :)
Frosting Ninja Style
Hey hey,,I got a new toy for Christmas! It's a Ninja Pro!!! So, I thought I would try out my favorite frosting recipe in it!
How hard can it be? You put the ingredients in, put the lid on, set the motor right on top,,,push the button,,,ya got yourself some great tasting frosting,,,, ha ha ha ha ha!
8 oz. chunk of cream cheese
1/2 Cup Sugar
1 teaspoon of vanilla
1/2 Cup or so of Sour Cream
Hope you enjoy the video!!
If you would like it to be a little thicker you can add 4 oz. of room temp. butter.
This will make enough for a single layer cake.
If you want more, use the bigger Ninja canister and double the recipe :)
Pumpkin Dump Cake
1 can (16 oz) pumpkin pie filling1 can (12 oz) evaporated milk
3 eggs
1 teaspoon allspice or pumpkin pie spice
1/2 teaspoon cinnamon
1 package yellow cake mix (Betty Crocker makes gluten free cake mix!)
1 cup chopped pecans
1 cup melted butter
whipped topping
Preheat oven to 350. grease bottom of 13 x 9 pan.
Combine first 5 ingredients in a bowl,,,dump into greased pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle the melted butter on top….oh yeah,,,the entire cup of melted butter!!!
Bake at 350 for 50-55 minutes, or until golden brown.
You might want to cover loosely with foil during the last 10-15 minutes
to prevent the pecans from burning.
Serve with whipped topping.
Put any leftovers in the fridge!
