Monday, March 24, 2014

Candy Land Birthday Part 2

Okay, here are the recipes I used for Anne's Candy Land party, then we will be done with birthdays for a little while. I have a fun picture display craft I am working on I can't wait to finish and show you!

If you haven't seen Part 1, go check it out!

Let's start with the cheese pinwheels using my easy pizza dough.

Cheese Pinwheels    Serves: about 12 pinwheels

   Pizza Dough
1/2 cup Milk
1/2 cup warm water
3 tsp Yeast
3 tbsp oil
1 tbsp sugar
3/4 tsp salt
3-4 cups flour

Preheat oven to 450. Combine yeast and warm water to activate. Meanwhile warm milk in sauce pan to a light simmer. While the yeast bubbles up and the milk is warming, in a bowl combine the oil, sugar and butter. Add the warmed milk and stir together.  Add 2 cups flour and mix (it will be dry). Add the activated yeast. Stir together (it will be wet and sticky). Now add small amounts of flour to get a nice, soft dough. Knead the flour in with your hands. Shape. Bake for 15-20 minutes.

*My Notes*
~When I am adding the flour after the yeast has gone in I start with 1/2 cup. Stir that in, then ditch the spoon and use my hands. It is still pretty sticky. I do all my kneading right in the bowl. Keep adding small amounts of flour until it is soft.
~I usually let the dough rest while I prep the pan. If I am doing pizza I use a cookie sheet and lightly spray it so the dough doesn't stick.
~Again, for pizza I just press the dough into the pan, working it until it covers the pan. Then I use a fork and stab it all over to pop the air bubbles.

   Cheese Pinwheels
1 recipe Pizza Dough
1 cup Cheese (to taste)
Italian Seasoning

Make pizza dough. Roll it out flat like you would for cinnamon rolls. Sprinkle cheese, covering the dough. Sprinkle some Italian Seasoning. Roll dough up cinnamon roll style. Then slice the dough about 1 inch thick. Place the rolls onto a cookie sheet or in a 9X13 pan. Bake in a 450 degree oven for 15-20 minutes.

*My Notes*
~I use cheddar cheese when I make these because that is usually what I have on hand. Any cheese would work though. 
~Adjust the amount of cheese used to fit your family and preferences.
~I line my pan with parchment paper, melted cheese on a pan is awful to clean up. And I bake mine in a 9X13 pan. One batch of pinwheels fit perfect.
~Probably obvious, but you can season yours however you want. I love Italian seasoning and use it whenever I can. And you don't need a lot.

Next let's make the yummy Ice Cream and Pudding Cake.

It looks really messy. I did that on purpose. The pudding was suppose to be "Swamp Glop" so the goal of this cake was not to be pretty.
This is how I did it...

Ice Cream and Pudding Cake

12 Ice cream Sandwiches
2 small boxes Chocolate Pudding
3 1/2 cups Milk
1 baked Chocolate Cake

Bake the cake (be sure to grease the pan really well so you can get the cake out of the pan in one piece). Once the cake is cooled you can assemble. Cut the cake in half (so you have 2 full length cake layers). Because this cake has multiple layers, I made it smaller. I only used 6 ice cream sandwiches for each layer. So I took 6 sandwiches (still wrapped) and placed on top of the cake, in the middle to measure, then cut the cake around the sandwiches to get my cake the right size. Then  I separated the cake layers. In the pan I put the first layer of cake, poked holes in the cake with the end of a wooden spoon. Whisk the milk and pudding mix together. It will thicken up quick and it will be very thick. Then I poured enough pudding on top of the cake to cover it (spreading it around with spatula) being sure to fill in the holes. Next I unwrapped 6 sandwiches and laid side by side on top of the pudding, pressing down slightly to "glue" them in place with the pudding. Next I used the cake scraps to form a second layer of cake. Then added more pudding to cover the cake. Then added the rest of the ice cream sandwiches, then topped with the remaining cake layer, poked holes in the cake. Then I dumped the rest of the pudding on top and spread it around being sure to push the pudding over the edges so it will spill over, making it look "gloppy". Place in the freezer for 2-3 hours.

*My Notes*
~The cool thing about this cake is that you can make it any size you want with however many layers you want!
~If you only want two layers of cake be sure to start with a layer of sandwiches so you end up with a cake layer on top.
~This cake looks like it would be super rich, but it isn't. In fact we needed a little bit more sweet, so the second time I made it, for the party (I made a small tester cake before the party) I added mini chocolate chips to the cake batter.
~I kept the ice cream sandwiches in the freezer until I was ready to unwrap and place on the cake so they wouldn't get too soft and melty while I was assembling.
~I probably had close to a whole box of pudding for the top of the cake. I tried to save enough so I had a lot to push over the edges. But I still had good amounts of pudding on the other cake layers.
~You can freeze this cake for days if you want. I don't like the pudding frozen solid, so I found that if I make it and get it in the freezer before I get started on dinner then it is perfect when it is time for dessert. We even had it out on the counter for 10ish minutes before we cut into it, so it had thawed a bit. It was perfect!
~You can serve the cake with a dollop of whip cream on top and some peanut butter topping, it is yummy!

And the last recipe is the Peanut Butter Ice Cream Topping. I warmed it up so we could drizzle it over the cake (like hot fudge). It turns kind of solid in the fridge. I found this recipe over at Real Mom Kitchen she has a ton of fun and yummy stuff! Go over and check her out.

Peanut Butter Ice Cream Topping

1 (14 oz) can Sweetened Condensed Milk
1/2 cup Butter or Margarine
1/2 Peanut Butter
1/2 tsp Vanilla

Put all ingredients in a sauce pan and cook over medium heat until the butter and peanut butter have melted and blended together. Store in an airtight container in the fridge.

*My Notes*
~This is so easy! I love it! It keeps in the fridge for about 2 weeks! It will start to get gritty and crystallized after that.
~It is super yummy as a dip for apple or bananas or anything you like peanut butter on!

All yummy, easy recipes. I'm sorry I don't have step by step pictures for any of these. If you have questions with anything, please please let me know!

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