Brandis Awesome Ice Cream Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
• Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
• Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
• Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
• Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
• Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

Steps:

• Heat the butter in a small pan until just starting to take on a nutty brown colour - remove from the heat straight away as it will continue to colour. Stir in the brandy, then leave to cool.
• Heat the milk in a saucepan but don't let it boil. Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time with a wooden spoon, until the custard thickens enough to coat the back of your spoon. Leave to cool.
• Whisk the cream until it forms soft, billowy peaks. Fold in the brandy butter and the custard mixture. Churn in an ice-cream machine until set, then keep in the freezer for up to 2 months.

Steps:

• Allow the ice cream and whipped cream to thaw on the counter.
• Meanwhile, make chocolate pudding, according to the directions on the box. Set aside.
• Mix the partially thawed creams together. Mix them in well to resemble a
• soft ice cream texture.
• Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard on the stack of them to crush them a few times.
• Mix half of the pudding with the cookies and line the bottom of a 9x9 glass dish.
• Layer half of the cream mixure on top.
• Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard, again.
• Mix in the rest of the pudding with the oreos and layer them atop the cream mixture.
• 9. Layer the rest of the cream mixture on top of the pudding mixture.
• Pull out 12 Oreos. You guessed it - eat one. Repeat crushing technique.
• Sprinkle these last Oreos on top.
• Drizzle your beautiful cake creation with chocolate syrup. I used the hot fudge kind.
• 13. Cover with foil and freeze for at least a couple of hours.
• 14. Allow to soften 15 minutes before serving.

Steps:

• Cookie:.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine butter, yogurt, melted chocolate and both sugars.
• Add in eggs, and mix until well blended.
• Add salt and baking soda to the wet mixture, and stir together.
• Begin to add in the flour, doing a cup at a time until both cups are well incorporated.
• Poor in chocolate chips and stir into the dough.
• Using a non-stick 8" spring-form pan, line the bottom with parchment paper. (Place the pan on top of the paper, draw a circle around the outer base, and cut out to fit exactly).
• Drop in (by spoon-fulls) 1/2 or less of the cookie dough, and, with your hands, press down to make an even layer at the bottom of the pan.
• Put in oven for 25-30 minutes (depending on your oven's temp), and bring out to cool, once at desired doneness.
• Once cooled, remove giant cookie from pan, wrap in plastic wrap (to prevent dryness).
• Repeat above directions and make 1 more giant cookie.
• Once second cookie comes out to cool, place ice cream on counter to soften a little.
• Leaving the cooled cookie in the spring-form pan, empty entire pint of ice cream into pan on top of the cookie.
• Spread ice cream evenly over cookie.
• Unwrap first cookie, and place it on top of the ice cream (I do it face down, so that the top is very flat and even. It makes for easier decorating).
• Push cookie down until everything is compacted and firm, cover with plastic wrap, and place back in the freezer.
• Now -- to DECORATE this cake -- the possibilities are endless. You can use powdered sugar to dust the top then drizzle melted chocolate over that, or check out kittencal's great recipe for frosting in my "baking treats" cookbook for some real fun! Also and idea -- add shaved chocolate to the sides. I just left mine plain, but it would add a bit of sophistication, I think.
• Hope you all enjoy!

Steps:

• Preheat an outdoor grill for medium high heat and lightly oil grate.
• In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.
• Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.