Saturday, September 6, 2014

Brownie Ice Cream Sandwiches

brownie ice cream sandwiches

Welcome to Blast From The Past Saturday.  Every Saturday I will be posting a previously published post, in order to take my weekends off.

===Originally posted May 16, 2012===

This is a one of my favorite easy deserts.  I think this is the winner for Mother's Day.  You see I like to cook, and desserts are my favorite thing to make.  Especially easy deserts. I am doing some of the cooking for Mother's Day, just because it ensures that I get something that I really love to eat for dessert. Now this recipe makes a lot, so I am going to cut it in half for my family since there are only 4 of us this year, but the full recipe is what follows.  I can't wait for next year, when I have all my children home. 

Brownie Ice Cream Sandwiches

2 boxes brownie mix ( Follow the directions on the boxes to make the brownies.  Make them in 2   9 X 13 inch pans and line the pans with waxed paper and spray with Pam)
2 pints Ice Cream ( Your choice of flavors, I use 2 flavors normally)
Hot Fudge
Whipped Cream

Make the brownies and let cool.  I have actually put the brownies in the freezer to harden, until I am ready to spread the ice cream between the layers.

brownie ice cream sandwiches

Set your ice cream out to soften.  I used Hagen Daz Carmel Cone Crunch.  Spread the ice creams on the top of one tray of brownies.  The layer of ice cream should be about 3/4 of an inch to 1 inch thick.

Then turn the other pan of brownies on top of the ice creams.  Lightly press down on the top layer of brownies to make the sandwiches hold together, remove the wax paper from the brownies on top.

Put brownies in the freezer to harden the brownies and ice cream.  Once the ice cream is hard again, several hours,  pull the brownies out of the freezer and cut.   You do not want it all totally frozen, or it will be very difficult to cut.  You should have between 12 and 18 pieces depending on how large or small you want them to be.

brownie ice cream sandwiches

Put them back in the freezer to refreeze.

Serve with hot fudge sauce and whipped cream.  I would love to hear about your favorite desserts.



Take a look at this blog Happy Hour Projects - Happy Hour Fridays .  Look at her featured cake called You got Your Chocolate in my Peanut Butter.
Look at how cute this blog is Sassy Site - Friday Free for All 

Friday, September 5, 2014

Homemade Pineapple Lemonade Alcohol Free for Friday's Happy Hour

Today we are having Homemade Pineapple Lemonade for Friday's Happy Hour.  I know that we are already into September, but I just couldn't let go of summer yet.  It is still warm and this is a great drink to sit on your back porch and hang out with your family on a Friday afternoon or even a beautiful Sunday.  It's a great family drink and still brings that last little bit of summer into your lives.

Homemade Pineapple Lemonade


1 cup sugar
1/2 cup boiling water
1 cup fresh lemon juice
8 cups cold water
2 cups fresh or frozen pineapple (thawed) mashed
1/2 cup sugar


Put the pineapple in a bowl, put the sugar on top and mash with a potato masher.  We want the juices to mix with the sugar, so that we get a really great pineapple flavor.  Set aside.

Put 1 cup of sugar and 1/2 cup water in a pan on the stove and bring the water to a boil.  Stir until the sugar dissolves.

Next add the cold water and 1 cup of fresh lemon juice.

Next, add the mashed pineapple.

Stir and serve.

I hope that you love this homemade pineapple lemonade as much as we do.  Take your shoes off, put your feet up and relax with this cool delicious drink.

Have a great week.
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Thursday, September 4, 2014

Little Passports USA Subscription

**The links in this post are affiliate links and I will receive a small commission if you make a purchase after clicking on my link.

This is such a great way to help your kids and grandkids with geography.  We were just in Los Angeles with our whole family and my oldest granddaughter didn't really get the whole different state thing.  She is 5 and so I showed her on a map all of the states that they drove through to get to Los Angeles.  She was pretty excited when she realized that all of it was in America and that there are 50 different states.  She was in Florida last June, so she was able to count that she has now been in 5 states.  She was pretty excited.  I think this is such a great learning tool.  I think I may order it for both of them for a Christmas present.

Travel the USA with Little Passports
You scream, I scream, we all scream for ice cream! In a recent edition of the USA Edition featuring Oregon, not only did kids learn about a new state, but they also got to put on their chefs hat and whip up a tasty ice cream recipe for the whole family...a great way to stay cool during these hot summer days. This is just one of the many surprises you can expect to find with a monthly subscription to Little Passports. Discover the Little Passports USA Edition and bring the learning adventure home!

Little Passports

Have a great week with your family! 

Below are two of the fun activities you will find in Little Passports subscriptions.

Blackberry Cobbler Dump Cake

This recipe for Blackberry Cobbler Dump Cake is simple to make and delicious.  I'm always looking for easy recipes to make with cake mixes and this one was perfect.  I added cinnamon and nutmeg to the mix to give the cake mix some depth, and it was just the ticket.  I know you are going to enjoy it as much as we did.

Blackberry Cobbler Dump Cake


5 cups fresh or frozen mixed berries
1 box white cake mix
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg
1 1/2 cup water divided
1 cup sugar
2 heaping tsp cornstarch


Preheat oven to 375 degrees and spray a 9 x 13 casserole dish with non stick cooking spray

Spread the berries in bottom of casserole dish.

In a mixing bowl mix cake mix, cinnamon, and nutmeg.  

Then add the egg and 1/2 cup water and mix until smooth.

Spread the batter over the berries.

Then mix the sugar and cornstarch.  Then add the rest of the water and stir until the sugar is dissolved.

Then pour over the cake batter.

Bake in oven for 50 to 60 minutes or until a toothpick comes out of the batter clean.

Cool for 15 minutes and serve.

Serves 10 to 12

I would love to know if you make this.  I always love hearing what you think about my recipes.

Have a great week.
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Tuesday, September 2, 2014

Wednesday's Adorned From Above Link Party 96

I want to thank everyone who shared with Wednesday's Adorned From Above Link Party 96.  We love seeing all of your posts.

Featured Bloggers from Link Party 95

We are happy to have you at this week's party.  We always love hearing from you, so leave your comments.
Have a great week.

Monday, September 1, 2014

Spice Cake Recipe

Welcome to Blast From The Past Saturday.  Every Saturday I will be posting a previously published post, in order to take my weekends off.

===Originally posted May 11, 2012===

I am making this spice cake to freeze.  I am not
sure yet whether I want this for Mother's Day,  or whether I want Homemade Key Lime Pie, or my favorite Brownie Ice Cream Sandwiches.  This cake is great with strawberries piled in the center, served with ice cream and whipped cream.  This sounds like a surefire hit for something.  Just not sure what yet.  The great thing is that it freezes well.  So I can serve it anytime I want.
This recipe for Spice Cake is one of our family favorites.  We love this cake.  It is moist and great for this anytime of the year.  This recipe is also great with lemon cake mix and lemon pudding.  Okay so enough of that.  This cake is really easy to make, with only a few ingredients.

Spice Cake

1 box spice cake mix
1 16oz container sour cream
1/2 cup water
1/2 cup vegetable oil
1 box vanilla pudding
4 eggs

Preheat oven to 350 degrees, and spray a bundt pan with cooking spray.  Spray well because with cooking spray.  This is really important, because, if you forget like I did today, your cake will stick to the pan.  I can't even believe I did such a forgetful thing.  But then again, I can, because when I was taking all of the how to pictures I forgot to put my sd card back in my camera, so of course, no how to pictures.  I promise to do better next time. 

Pour cake mix and pudding into a mixing bowl and stir.  Add add water, oil, sour cream, and eggs to cake mix and beat with mixer until smooth. Pour the batter into bundt pan.

Bake for 55 minutes it should be done.  If not, check every 5 minutes with a tooth pick until it comes out clean. 

Let cool in pan for 15 minutes on a cake rack, and then turn onto cake rack and let cool.

Put on cake plate and sprinkle with powdered sugar  Serve

Serves 12 to 16 pieces

When I take it out of the freezer, I will take pictures of it all decorated.  I would love to hear from you.  I am open to any tips or recommendations that you may have.


 Take a look at this blog Happy Hour Projects - Happy Hour Fridays .  Look at her featured cake called You got Your Chocolate in my Peanut Butter.

Dear God Note 5

We are all on the road to spend eternity with you.

And God made the expanse, and He separated between the waters which were under the expanse and the waters which were above the expanse. And it was so.
And God called the expanse, Heavens. And there was evening, and there was morning the second day.
Genesis 1:7 - 1:8

Happy Labor Day and have a blessed week.