Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Instead of buying a prepared ice cream cake, make your guests feel special by customizing this ice cream dessert with their favorite flavor of ice cream.
Heat oven to 350°F. Line a 9-inch square baking pan with aluminum foil, extending foil 2-inches over edge.
Combine butter and chocolate in bowl. Microwave on Medium (50% power) 1 minute; stir. Continue microwaving, stirring every 15 seconds, 1-2 minutes or until butter and chocolate are melted and mixture is smooth.
Combine chocolate mixture and sugar in bowl; beat at medium speed until well mixed. Add eggs and vanilla; continue beating until well mixed. Add flour, cocoa and salt; beat at low speed until just combined.
Spread batter into prepared pan. Bake 15-19 minutes or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
Spread ice cream in even layer over cake; freeze 2 hours or overnight until ice cream is firm.
Combine sugar and egg whites in top of double boiler. Cook over medium-high heat, stirring constantly with whisk, 3-5 minutes or until mixture reaches 160°F. Pour into bowl; beat at high speed 8-10 minutes or until stiff peaks form.
Line baking sheet with aluminum foil. Remove cake and ice cream from freezer. Lift out of pan using foil ends. Cut cake into 9 squares. Work with 2 squares at a time (keeping remaining squares frozen). Place squares onto individual 8-inch squares of parchment paper or aluminum foil on cutting board. Top each cake square with 1/3 cup meringue. Spread meringue evenly over cake to cover all edges. Lift ends of parchment paper to move squares onto prepared baking sheet; place baking sheet in freezer. Repeat with remaining cake squares. Freeze, uncovered, for at least 4 hours. Cover with aluminum foil; freeze up to 2 days.
Heat oven to 500°F.
Remove baking sheet from freezer. Remove foil; place into oven. Bake 3-4 minutes or until meringue tips are golden brown. Serve immediately.
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Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3419
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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