Copy cat Dairy Queen ice cream cake and ice cream sandwiches

 My kids wanted ice cream cakes for their birthdays. We did cookie dough instead of vanilla ice cream. And I couldn’t get the whip cream to hold up while I iced the cake so I got my cake turntable and turned it on a shelf in the freezer as I iced it. I had crushed Oreos so instead of an ice cream cake for Lucy‘s birthday I made chocolate chip cookie ice cream sandwiches and coated them in the cookie crumbles. They were both really good.

https://www.lifeloveandsugar.com/copycat-dairy-queen-ice-cream-cake/

https://sallysbakingaddiction.com/cookie-ice-cream-sandwiches/

Salted caramel frosting-addie made

https://sallysbakingaddiction.com/salted-caramel-frosting/

really good on top of any chocolate cake or cupcakes

Gingerbread Cake

https://www.melskitchencafe.com/gingerbread-with-cinnamon-whipped-cream-and-bananas-sugar-rush-5/

I loved this cake. It was like eating a gingerbread man that melted in my mouth.  I didn't make bananas and cream for the top. I made cream cheese frosting.  I cut the ingredients in half and had plenty.

https://www.allrecipes.com/recipe/8379/basic-cream-cheese-frosting/

• 1/2 cup butter, softened
• 8 ounces cream cheese

• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

This is exactly the same recipe from Betty Crocker except Betty does 3 cups powdered sugar and 1 tsp vanilla.

Ingredients

Gingerbread:

• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 egg
• 1 cup molasses
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup very hot water

Cinnamon Whipped Cream:

• 2 cups heavy whipping cream
• 1 teaspoon cinnamon
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.
2. In a large bowl, cream the butter and sugar until well blended. Add the egg and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin.
3. Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry.
4. Serve the gingerbread warm or cold with cinnamon whipped cream and sliced bananas, if desired.
5. For the cinnamon whipped cream: In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Pinata Cupcakes and Frosting

I made these for Landon's birthday.  My kids thought they were so fun. They were the best consistency too and weren't too heavy for homemade cupcakes.  We had workers here when I made them.  They loved them and requested more the next day.  I loved the frosting too.  I thought this was a great cupcake recipe without adding sprinkles in them too. Only bummer is it only makes 14.
https://sallysbakingaddiction.com/2016/12/29/party-pinata-cupcakes/

Party Piñata Cupcakes

Yield: 14 cupcakes

Prep Time: 25 minutes

Total Time: 3 hours, 10 minutes (includes cooling)

Print Recipe

Ingredients:

• 1 and 3/4 cups (200g) cake flour¹ (measured correctly)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature²
• 1/2 cup (120ml) whole milk at room temperature²
• 1/2 cup rainbow sprinkles, for filling³

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
5. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the sprinkle filling. See photos above for visual. Repeat with all cupcakes.
6. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
7. Frost cooled cupcakes. I used the Ateco #849 closed star tip.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Cupcakes, without filling, can be frozen up to 2-3 months. Thaw overnight in the refrigerator then continue with step 5.

Chocolate Zucchini Cake

This was my favorite homemade chocolate cake I have made. It was so moist and fluffy and best of all--easy! I cooked mine in a bundt cake. It was done a couple minutes earlier than stated. http://www.melskitchencafe.com/best-chocolate-zucchini-cake/

Funfetti Cake

http://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

I made this for Lucy s birthday and we liked it a lot. I thought about 2 T of sprinkles was plenty for the cake. I didn't msje the frosting but wish I had.

Unbelievable Chocolate Cake

http://www.melskitchencafe.com/2010/09/the-best-chocolate-cake.html
This was definitely my favorite chocoate cake I have made.  I ran out of buttermilk so I made my own with milk and vinegar.  The comments said that there was too much batter to fill  the pans so I also filled up a little loaf cake pan too so it wouldn't spill in the oven.  Glad I did because it seemed about right. I did two round pans and didn't follow the instructions to put parchment paper on the bottom.  I was sorry I didn't because I had to piece the cake together to form a circle after I finally got it out of the pan. I made this with mint frosting and it was so yummy!  What a good birthday I made for myself. :)

Fudge Brownies From Jillian Michael's Cookbook

I really liked these.  They didn't taste like brownies to me but I liked the flavor, they satisfied my chocolate craving, and they were a such a soft texture.  Definitely worth making but don't expect brownies.  They are more like a moist cake.