Ice Cream Sandwich Cake

It's summer, which means time for cookouts and barbecues. While I love cakes and cupcakes, nothing beats the summer heat like ice cream. Today's recipe combines both in a delicious frozen dish. A few years ago I had a similar version at a cookout with friends and was shocked to find out it was simply ice cream sandwiches and whipped topping. I like ice cream sandwiches well enough, but they are definitely transformed into a much tastier treat with this frozen cake.

This recipe is quick and simple, but it's also easy to customize to your favorite tastes and flavors. I topped my cake off with caramel sauce and chopped Reese's. Yum! There are so many ways to top this cake - chocolate sauce, chocolate chips, chopped nuts, peanut butter chips, chopped Andes mints, etc. You could even switch up the cake by using different flavored ice cream sandwiches, or even making homemade ones!

Ice Cream Sandwich Cake ingredients:

  • Approximately 18 ice cream sandwiches
  • 16 oz whipped topping
  • Favorite ice cream sauce (caramel, chocolate, butterscotch, etc.)
  • Favorite chopping topping (nuts, candy bar, candy chips, mints, etc.)
Ice Cream Sandwich Cake instructions:
  • Place a layer of ice cream sandwiches in the bottom of a 9x13 pan, you may need to break one in half to fit them in
  • Cover with half of the whipped topping
  • Top with another layer of ice cream sandwiches
  • Top with more whipped topping
  • Drizzle with ice cream sauce
  • Chop your favorite candy, nuts, etc.

Enjoy this frozen, tasty treat. It's perfect for the 4th of July or your next summer potluck. In my experience, it's sure to be a hit!

Southwestern Corn Salsa

As I mentioned in my previous post, I've returned from a brief hiatus from blogging and I'm happy to be back in the kitchen. Earlier this week I shared a delicious french puff recipe that can be easily turned into strawberry shortcake, or a cinnamon sugar treat. Today I'm changing course and sharing a savory recipe. This southwestern inspired appetizer is perfect for a dinner party or summer barbecue.

I try to limit my snacking, but one of my weaknesses is chips and salsa. I love almost any dish with peppers, onions, and spicy flavors! I previously shared a traditional tomato based salsa. This past week I decided to experiment with a different type of salsa. This corn based salsa is lighter than the traditional kind and perfect for summer. The salsa is packed with fresh veggies, delicious southwestern flavors, and it couldn't be easier or quicker to create.

Rather than tomatoes, this salsa recipe base is a southwestern style corn. If you can't find this type of corn at your local grocery, try seasoning regular corn with red peppers and southwestern seasonings. Besides peppers and onions, the other star of this salsa is avocado. I've only recently jumped on the avocado bandwagon, I was reluctant to try it at first. A few months ago, though, I had some fresh avocado in California and discovered how much I enjoyed it! It's a great complement to the other flavors in the salsa.

Southwestern Corn Salsa ingredients:
  • 1 can (~15 oz) southwestern style corn
  • 1/4 red onion, diced
  • 1/2 small avocado, cubed
  • 1/4 green pepper, diced
  • 1 tbs cilantro, chopped
  • Fresh lime juice
  • Dash of salt

Southwestern Corn Salsa instructions:
  • Drain southwestern corn and place in bowl
  • Mix in onion, green pepper, and avocado
  • Add in cilantro, salt, and a few squeezes of lime juice
  • Mix thoroughly 
  • Refrigerate until serving

French Breakfast Puffs Served Two Ways

It's been crickets on my little corner of the web lately, but I'm back! Moving and work have kept me busy the past few months, but things have settled down and I'm breaking in our new kitchen with some delicious recipes.

While I was on my blog hiatus, my Pinterest boards began filling up with new recipes I wanted to try. One in particular that caught my eye was a french breakfast pastry recipe I found from the Pioneer Woman. These delicious desserts are light, airy, and just the right amount of sweet. On their own, the breakfast puffs are the perfect blank canvas for spices and flavoring. 

The Pioneer Woman's version was covered in cinnamon sugar, which sounded amazing. But then I was at the grocery and passed by some ripe, juicy strawberries that were screaming strawberry shortcake. I went back and forth a few times before I decided why not make some of both?!

No matter what spices and flavors you accent the puffs with, these treats are sure to tickle your taste buds!