Mini Snickers Ice Cream Cakes

First off, I never intended to neglect the blog last week. A teething baby plus a clogged milk duct and I was down for the count. But this week I’m back with some spectacular recipes that will sure to brighten and cool you off on some of the hottest days of summer.

Let’s talk about these Mini Snickers Ice Cream Cakes. To be honest, just by looking at the photos I feel like I’ve gained 5 pounds.

Growing up I only thought that ice cream cakes came from the store. I had no idea how easy it is to make your own until just a few years ago when I made the Peanut Butter Chocolate Ice Cream Cake. I made my dad these Mini Snickers Ice Cream Cakes for his birthday a few weeks ago. I quickly put it together during the day and placed it in the freezer and it was ready that evening for our after dinner dessert. Since most of us are watching our weight we each took a tiny slice from one of the three mini ice cream cakes I made. Although I could have easily consumed one whole mini cake on my own. Or better yet split a mini cake with my better half!

Mini Snickers Ice Cream Cakes

If you want to make an ice cream cake–they are super easy and all you need is mini spring form pans (or one large spring form pan). Typically, you’ll use spring form pans for cheesecake but they also work well for ice cream cakes.  I bought a pint of dulce de leche ice cream, puree’d oreos for the crust, chopped up a bag of mini bite-size snickers bars and then layered it all. Topped it with some cool whip topping and popped it back into the freezer for a few hours. Just before I was about to serve the mini cakes I removed them from the spring form pan, Topped it with more chopped Snickers and some honey roasted peanuts and then drizzled on caramel sauce.

Katie Original Recipe

Mini Snickers Ice Cream Cakes

Prep Time: 4 hours, 15 minutes

Total Time: 4 hours, 15 minutes

Yield: 3 Mini Ice Cream Cakes

Mini Snickers Ice Cream Cakes


  • 3 oz Oreo, crushed
  • 14 oz. Dulce De Leche Ice Cream, softened
  • (2) 2.83oz packages of Snickers Bites, divided
  • 1/2 cup Whipped Cream Topping
  • 1/4 cup Honey Roasted Peanuts
  • Caramel Sauce


  1. In three mini spring form pans, divide the crushed Oreos evenly (use a cup to smash down the oreo crumbs into the pan). Divide the softened Dulce De Leche Ice Cream Cakes between the three pans. Then chop one bag of Snickers bites, divide among the three pans. Divide whipped topping between the three pans. Cover with plastic wrap and freeze for at least 3 hours.
  2. Before serving, chop the remaining bag of Snickers Bites. Top each cake with caramel sauce, divide the honey roasted peanuts and chopped Snickers bites on top of each of the cakes and serve immediately.


This recipe works best with mini spring form pans.

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Meyer Lemon Buttermilk Pound Cake
After bringing homes bags and bags of produce from the Southeast Produce Conference last weekend I knew I wanted to make a pound cake with the bag of Meyer Lemons I received from Duda Farm Fresh Foods.

Meyer Lemon Buttermilk Pound Cake 3

I was never one to love lemon cakes, but over the past few years I’ve learned to love them. My inlaws have a lemon tree and always load us up with lemons. Granted they are not Meyer Lemons but they are pretty darn close. So what do you do when you have a plethora of lemons? You make a lemon pound cake. That is what my mother in-law does year after year as well as homemade lemonade that is to die-for. I’ve made  pound cakes in the past, and I recently realized that I’ve just never blogged about them. I’ve used Ina’s recipe for the past few years and love it. I don’t do the lemon juice soaking method that she suggest. I skip that step and just add it all in the batter. But the glaze is an absolute MUST! I also grate all my lemons I have on hand. I love using my KitchenIQ Better Zester. It captures all the lemon zest with out it going all over the place. If you have extra zest feel free to freeze it for another day. It freezes beautifully!

Meyer Lemon Buttermilk Pound Cake

I made this recipe for meyer lemon buttermilk pound cakes last Sunday.  I use my KitchenAid Stand Mixer on an almost daily basis, and on the weekends you’ll find me using it multiple times throughout the day. Constantly washing and re-washing my paddle attachment and bowl. I love that I can throw in my butter and sugar, set it and let it do the work while I work on prepping the rest of the recipe (or cleaning dishes). I brought one pound cake into my office on Monday (which by the way the pound cake was devoured in .5 seconds), and kept one at the house for us. I didn’t think my husband would like it. Once again, he has surprised me, he likes it and has been taking a slice every day this week with his lunch. And well… I may or may not have a few slices each day. Shhh don’t tell anyone.

Meyer Lemon Buttermilk Pound Cake And in case you’ve never used/bought Meyer Lemons. I have a great storing tip for you. Store lemons away from foods with strong odors. If you refrigerate them they will last for up to 20 days! This works for all lemons but you definitely want to keep your Meyer Lemons away from the stinky foods. They are super fragrant and you don’t want to alter their fragrance.

So, if you can get your hands on some Meyer Lemons (or any lemons) and craving pound cake… I definitely challenge you to make this Meyer Lemon Buttermilk Pound Cake. You won’t be disappointed.

Adapted from Ina Garten

Meyer Lemon Buttermilk Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 2 8-inch Loaves

Meyer Lemon Buttermilk Pound Cake


    For the Cake:
  • 2 sticks unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 extra-large eggs, at room temperature
  • 5 Meyer Lemons, zested
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup Meyer Lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
  • For the Glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tbsp Meyer Lemon juice


  1. Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
  2. Cream the butter and 2-1/2 cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine 3/4 cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.
  4. For the glaze:
  5. Combine the confectioners' sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.


I used 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans.

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What do you do when you have an excess amount of overly ripe bananas? Make banana bread, right? Wrong–kind of in this case. I didn’t want to make the same old banana walnut bread/ muffins although those are tasty I wanted a twist. So I searched the internet and stumbled across a cream cheese banana bread recipe–yum! I love cream cheese. You could slather cream cheese on just about anything, and I would probably eat it! I digress… as I read the recipe I realized I needed 2 loaf pans–umm houston we have a problem!?!?! I only have 1 loaf pan. So plan “B” went into full effect and that meant I was going to adapt this recipe.

That’s how the cake was born! I had two round 9-inch pans so cake it was. I also had 7 overly ripe bananas which was 3 more than the original recipe called for–so they all went in because let’s face it if your going to make something banana you might as well go balls to the walls and make it all things banana! lol. Excuse my language if that offended anyone. But, hey, it’s the truth! I also received delicious California Walnuts in the mail a few weeks ago and decided to add the walnuts into the cake and as a garnish on top of the cake.

All of that doughiness is banana and the tiny bit that looks like cake texture is cake. This really should be called banana supreme cake times 10 because its chocked full of bananas! I can honestly say that this is my first cake that hasn’t come out in chunks of pieces. Thanks to my good friend, Julie of The Little Kitchen she told me about this wonderful product made by Wilton. It’s called Cake Release people. And I suggest you run out and buy it now! It’s life changing and will make your cakes look like a pro made them.

This cake is perfect for brunch… a mother’s day brunch to be exact. Cake for breakfast… I think so! If your menu is already set for mother’s day I’m ok with that–just remember the next time you have a bundle of overly ripe bananas don’t make the traditional banana bread… make a Banana Walnut Cream Cheese Cake instead!

 Adapted from Southern Living 

Banana Walnut Cream Cheese Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup butter, softened
  • 1 8-oz package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 7 bananas, mashed
  • ½ teaspoon vanilla extract
  • 1 cup chopped walnuts + additional for topping
  • 8oz cream cheese, softened
  • 1 stick of salted butter
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • Wilton Cake Release
  1. Preheat oven at 350 degrees.
  2. Using an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
  3. Combine flour, baking powder, baking soda, and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, walnuts, and vanilla.
  4. Pour batter into 2 greased (I used Wilton Cake Release) 9-inch circular cake pans.
  5. Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Then, remove from pans, and cool 30 minutes on wire racks before icing.
  6. For the frosting: In a stand mixer cream butter and cream cheese together until well mixed. On a slow speed add heavy cream. Mix until fluffy and slowly mix in powdered sugar.
  7. Once your ready to ice the cakes; invert one cake on to a plate and ice the top. Then stack the second cake on top, icing around the entire cake. Once the cake is iced take chopped walnuts and garnish on the edge.
I used Wilton Cake Release to grease the pans and my cakes came out with out a crumb sticking to the side.



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I am a huge fan of Blueberries. I always have been and hope that trend will last until the day I die. I’ve also always loved a good coffee cake. So when I found this recipe I knew it was a match made in heaven! It has taken me a long time to perfect the art of the “crumble”. I first started making a crumble top apple pie about 7 or so years ago. I have come along way. If you are new to making a crumble top–don’t get discouraged with lots of practice, you too will become a crumble pro! The key is to have cold butter and to get ready to have a nice arm work out! It’s not stop movement until you notice crumbs beginning to form. It is a labor of love, but well worth it in the end. 
My husband who is not a big “sweets” kind-of-guy loved this cake, but didn’t verbally express it to me until after I brought it to work and the “vultures” devoured it. The following day he was apparently looking forward to a piece in his lunch box. When he found out we didn’t have any more he was upset with me. This is a good lesson learned, make sure you verbally tell the person you enjoyed the meal. We can’t always assume that you like it! Whether you chose to make this for a Sunday morning breakfast, a brunch with family and friends, or just because I can guarantee that you will love this recipe and their won’t be a single crumb leftover! 

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Servings: 9

Ingredients for Topping:
1/3 cup sugar
1/2 cup unbleached all-purpose flour
1 tsp cinnamon
1/2 stick butter

Ingredients for Batter:
2 cups unbleached all-purpose flour
2 tsp baking powder 
1/2 tsp salt
3/4 cups sugar
1/2 stick butter
1 large egg
1 tsp vanilla
1/2 cup milk
2 cups fresh (or frozen) blueberries (well drained)

1. Preheat your oven to 375°F. 

2. To make the topping you will want to mix the sugar, flour and cinnamon in a small bowl. Cut the butter with a fork until it begins to crumble. Set aside ( I like to place it in the refrigerator so it doesn’t melt into one big blob). 

3. Next we will want to make the batter. In a large bowl blend the flour, baking powder, and salt together. In a stand mixer you will want to cream the sugar and butter. Gradually add the egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Gently fold in the blueberries. 

4. Pour the batter into a well-greased and floured, 9-inch square cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until cake comes out clean. 

5. Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula, cut, and serve. 

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I love pound cakes! I’m not sure if its because of the thick dense sweet bread or the fact that they are typically loaded with butter and sugar. In any event. They are delightful. They can be eaten as a dessert or simply as a breakfast “bread”. In this case I ate it as both. I paired it with a scoop of vanilla bean ice cream for an after dinner treat, and then brought in the remaining cake to work the next day for breakfast.

What might be shocking to some is that although I have this love for pound cake I’ve never made one from scratch before. I’ve always bought them or eaten them at bakeries and restaurants! Early in the summer I found a recipe for basic pound cake in the Everyday Food Magazine followed by four variations. I knew I needed to make at least one. Since berries were (and still are in most states) in season I figured I would tackle this pound cake first. Don’t worry. This will not be my last pound cake I make. It was super simple and tasted just as good if not better than the versions I purchase in bakeries.

Source: Martha Stewart

5.0 from 1 reviews
Berry-Cornmeal Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 sticks unsalted butter, room temperature (+ additional butter for pan)
  • 1-1/4 cups plus 1 tbsp all-purpose flour, sifted (+ additional flour for pan)
  • ½ cup fine-ground yellow cornmeal
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • ½ tsp coarse salt
  • 2 cups blueberries and raspberries
  1. Preheat oven to 350 degrees. Lightly butter and flour the loaf pan.
  2. In a large bowl using a stand mixer beat butter and sugar on medium-high until fluffy (about 7 minutes). Scrape down the bowl and beat for 1 additional minute more. Add the vanilla then gradually add eggs one at a time; beating well and scraping down bowl as needed. Put your mixer on low then add salt, flour and cornmeal. Once again beating well to combine and scraping down the bowl as needed. Gently toss berries with remaining 1 tablespoon flour and fold into a batter.
  3. Transfer the batter to butter/floured pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Store in the refrigerator for up to 3 days.

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I was looking for a dessert to make for dinner and stumbled across this berry cake in the May edition of Everyday Food. It looks delicious and screamed summer since berries are in season and are relatively inexpensive to buy. It was very easy to make and a tad bit on the healthier side (332 calories per serving opposed to 1,000+ calories per slice).

This was definitely more of a breakfast style cake than an after dinner cake (although it worked). The coconut flavoring was very faint, so if you are a fan of coconut I would suggest you add maybe a teaspoon of coconut extract and/or if your a lime fan I would double the lime juice. I’m interested to make this cake again and adding coconut extract and additional lime juice… to see how the flavors blend and intensify.  If your entertaining, want to bring in a nice breakfast treat for your co-workers (like I ended up doing), or just simply want a cake for breakfast this is the recipe for you!

Source: Everyday Food, May 2011

Coconut-Lime Berry Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1-1/2 sticks unsalted butter, room temperature, plus more for baking dish
  • 1-3/4 cups plus 1 tbsp all-purpose flour (spooned and leveled)
  • 2 tsp baking powder
  • ½ tsp coarse salt
  • 1 cup packaged sweetened shredded coconut
  • 1 cup plus 1 tbsp sugar
  • 3 large eggs
  • 2 tsp finely grated lime zest
  • 2 tbsp lime juice
  • 3 cups mixed berries (such as raspberries, blackberries, blueberries)
  • 3 tbsp amber orange juice
  1. Preheat oven to 350 degrees and begin preparing your 9 x 13 inch baking dish by rubbing butter and flour in it.
  2. In a large bowl, whisk together 1-3/4 cups flour, baking powder, salt, and coconut, and set aside.
  3. Using an electric stand mixer, beat butter and 1 cup sugar on high. *Remember to scrape down bowl as needed. Beat butter/sugar mixture until light and fluffy (about 4 minutes). Add eggs (one at a time) and beat until combined. With mixer on low, add flour mixture in three increments, alternating with the buttermilk; beating until well combined. Fold in lime zest and lime juice, and pour batter into dish. Smooth the top with the back of a soft spatula.
  4. In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and orange juice. Scatter berry mixture over the top of the batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.
*Refrigerate cooled cake for up to 5 days.

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This is the third post in my week long {and much overdue} Super Bowl recipe recap. Thanks to the Steelers making it to the Super Bowl a few years back I had already owned a Steelers table cloth, and made a super simple banner to add some more black and gold to our house. My family and I own terrible towels, and the grocery stores always have the team balloons during Super Bowl. I had to resist not buying a dozen or so balloons… 2 worked. 
Last super bowl I made chocolate cupcakes with a yellow-dyed frosting. I did not make them from scratch I used a box and a jar of frosting. I was tempted to make cupcakes again for this Super Bowl, but decided on a cake instead. I was inspired by the amazing Annie’s Eats, once again. I decided to use the chocolate cake recipe from her Tuxedo Cake. I did not follow Annie’s directions… I did not line my pans with parchment paper and butter and flour them… subsequently, I wish I would have. I could not get my cakes out of the pan, and it turned into a big hot mess. Plus, I don’t think I gave it adequate time to cool. I really LOVE this chocolate cake recipe, and think I’d like to tackle this again, but with following each and every step. So, the teachable moment here is to follow directions. I don’t want anyone to have a hot mess of a cake like I did (but a very tasty one). 
I used a cream cheese frosting recipe from my Red Velvet cupcakes (take 2). I used a Wilton black gel tube to write “Steelers” on the cake. 

Prep: 15 minutes
Cook: 20-25 minutes
Serves: 10

Ingredients for the Cake: 

  • 1 cup (2 sticks) unsalted butter
  • 2 cups water
  • 1 cup canola oil
  • 4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tbsp. baking soda
  • ½ tsp. salt
  • 1 tbsp. vanilla extract

Directions for the Cake: 

1. To make the cake layers, preheat the oven to 350? F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

2. In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
3. Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

Ingredients for the Frosting: 

  • 8 oz. cream cheese

  • 5 tbsp. unsalted butter, at room temperature

  • 2 tsp. vanilla extract
  • 1 cups confectioners’ sugar, sifted*

Directions for the Frosting: 

1. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar *(Annie calls for 2-1/2 cups of sugar. I only put in 1 cup and it tasted awesome) until totally incorporated, increase the speed and then beat until smooth.  Frost once cake has cooled completely. 

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Angel Lush Cake

I’ve been making this cake for quite a few years now, and absolutely love everything about it. It’s especially great for summer time desserts and if you are in a rush and need to bring a dessert to a dinner party. I originally found this recipe at my grocery store and I’ve also scene it featured on the Kraft Food’swebsite. Next time you need to make a dessert and want it to be as guilt free as possible (and still taste good) give this recipe a try. I promise you won’t be disappointed.

Angel Lush Cake

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 10


  • 1 (20 oz) can of Crushed Pineapple, in juice; undrained
  • 1 pkg. (1.5 oz) Vanilla Flavor Fat Free Sugar Free Instant Pudding
  • 1 cup thawed Cool Whip Lite, whipped topping
  • 1 10oz. round Angel food cake, cut horizontally into 2 layers
  • 1 cup of mixed berries


  1. Mix pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in cool whip.
  2. Stack cake layers on plate, filling layers and topping with pudding mixture.
  3. Refrigerate 1 hour. Top with berries just before serving.
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