"Fried" Ice Cream Dessert

Ingredients

1 container (1.75 quart) vanilla ice cream

1/2 cup butter

3 cups crushed Corn Flakes cereal

1/2 cup granulated sugar

1 container (8 ounces) Cool Whip, thawed

1/2 teaspoon ground cinnamon

1/4 cup honey

Chocolate syrup

Caramel sauce

Instructions

Take the vanilla ice cream out of the freezer and let sit at room temperature for 30 minutes or so, to soften.

Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and granulated sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. This may take less than 5 minutes*

Take a 9×13-inch baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.

In a large bowl, add the softened vanilla ice cream and Cool Whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture evenly over the corn flake mixture.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 6 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥

Chocolate Refrigerator Cookies

 Ingredients:

• 1/2 cup shortening
• 1 cup brown sugar
• 1 egg
• 1.5 1-oz unsweetened chocolate
• 1/2 tsp vanilla
• 2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 3 Tbsp milk

Directions:

Melt unsweetened chocolate and set aside. Mix together shortening and sugar thoroughly then add egg. Gradually mix in melted chocolate. Add vanilla and mix again. Add in dry ingredients and mix. Gradually pour in milk. 

Dough will be sticky but roll into logs to refrigerate for at least 5 hours.

Remove dough from refrigerator and slice into slices less than 1/2 inch thick.

Bake 400 degrees for 8-10 min.

Best Buttermilk Biscuits

I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I emphasize that you need to brush your biscuits with a beaten egg to get that crispy crust. 

Ingredients:

3/4 cup/170 grams cold unsalted butter

3⅓ cups/425 grams all-purpose flour, plus more for rolling

1 tablespoon baking powder

2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 ml cold buttermilk

1 egg (for brushing on top before placing them into the oven)

Bake at 375 F for 35 min.

Grate your butter with a micro plane and place in freezer for at least ten minute.  Mix dry ingredients together. I add in my powdered buttermilk in dry ingredients at this point. Next dump half of your liquid in and stir a bit before adding the rest of the liquid. Barely stir together and then fold the dough on to itself 4-5 times to become more kneaded. Flatten dough into a rectangle and cut into 8 pieces. Brush with beaten egg before baking.