A banana split in one container

Blue Bunny Ice Cream

When Grammy and I feel like it, we can be ice cream snobs. During my first summer at her house, we spent the entire time eating Blue Bunny Champs cones. That summer was the first time I’d ever eaten Blue Bunny ice cream. It was an eye-opening experience, changing the way I viewed the world of half gallon cartons forever.

My grocery store doesn’t carry the Blue Bunny brand in containers (Grammy suggests that I talk to customer service to show them that there’s a market for such items, but I don’t know. I feel weird), so when I went home and saw Blue Bunny Banana Split ice cream in the fridge, I knew that I was about to taste something amazing.

Banana splitThis ice cream truly is a full desert in a container. If you’ve been dreaming of banana splits but don’t have the time to make it with all the trimmings, then this is an ice cream for you.

Banana and fudge swirl through vanilla ice cream, a delicious combination that leaves you wondering just how they got banana to swirl. Add diced pineapple, which you don’t really taste, maraschino cherries (some actually remain whole!), and mixed nuts, and you have a full dessert ready to go.

deliciousness on a spoonQuick Facts:

Cost: $4.99

Serves: approx. 20 people on a two-scoop policy

Most delicious when: served without toppings!


Strawberries + cupcakes = delicious!

My boyfriend and I went food shopping not too long ago, and behold, strawberries were on sale! Turns out we had some strawberry cake mix in the apartment, so we made these delicious cupcakes. We followed the directions on the box and I put a filling of sorts in half of the cupcakes, leaving the rest plain.

Niki’s Note: make sure you dip your fruit in lemon juice. I didn’t and ended up with purple strawberries a day and half later. Trust me, it’s not a pretty sight. If you forget, like I did, make sure to eat your cupcakes within a day or two.

This week’s cookies and cake

It’s been an exhausting Spring break, definitely not long enough, but I am glad to be back at school, even if I do have to go to class. I spent Sunday night baking, unpacking, and getting caught up with all my fellow food bloggers, and now here I am at Thursday, wondering where my week went!

As usual, A Recipe a Day has another fantastic looking recipe for us to drool over. Her strawberry Waldorf cake may be made from a Betty Crocker mix, but anything with strawberries is a definite thumbs-up from me!

At Home in Alaska won my heart with her recipe for orange-flavored Milano cookies. I love the Pepperidge farm originials, but how could I not want my own version?

The spring chickens at Bakerella make me want to go “AWWWWWW” for an exceptionally long amount of time just because they’re so darn cute! I don’t know if I would be able to eat anything so delicious.

Baking Bites grabbed my attention this week with a post about an awesome new cake pan: the pull apart bunny. It’s true! Now, in addition to your chocolate bunnies, you can murderously tear apart this cake!

This was the week for chocolate recipes. Cooking for Comfort showcased a simple, but delicious-looking recipe for Toll House Pie that I think I’m going to have to put on my to-bake list. Examining the ingredient list, I think it’s a chocolate chip cookie pie … only better.

My heart was torn when I saw Smitten Kitchen’s latest post about icebox cupcakes, I think my heart skipped a couple of beats. I have been wanting to make her icebox cake since for weeks, and now she comes up with her own recipe for smaller versions?!


Get your chocolate fix from Super Fresh!

Cake slice

Grammy and I are two peas in a pod when it comes to food shopping. We’ll run off in two different directions at any given grocery store, perusing aisles for tempting treats and, on some occasions, cabbage. This past trip to Super Fresh we picked up a few odds and ends, as well as an interesting chocolate loaf cake.

Chocolate cakeFor three dollars, Grammy and I purchased a double chocolate chip loaf creme cake (they came up with the name, not me) that looked to be quiet interesting.

The cake came in a white wrapper, to seal in freshness, I assume, and was kind of a nuisance to take off the cake. Especially when I wanted a slice right then!

The cake is fairly easy to cut, but crumbles easily. The room temperature cake was pretty good, though I did refrigerate a slice just to see if it were any better, and it was. Definitely eat this cake with a scoop of ice cream on the side! You can’t go wrong.

Don’t be fooled by the “double chocolate chip” name, however, because this cake could use another cup of mini chocolate chips. That could be my chocoholic side calling out, but hey, I’m allowed.

As a sidenote, I can’t recall tasting any creme in this cake. Maybe it was in the glaze?

Cake topDon’t want to leave your house for some loaf cake? Try this out!

Quick Facts:

Serves: about 6 decent-sized slices

Cost: $4.00

Best served: cold, with a scoop of ice cream

Tastes like: Moist chocolate cake with a hint of chocolate chips

Bakers Anonymous’ favorites!

I love a good holiday, and yesterday’s Saint Patrick’s Day seemed to bring out the creative side in all my fellow bloggers. Here are my favorites for this week!

A Recipe a Day worked on creating a beautiful menu for a bridal shower. Simple and delicious, these tea sandwiches are just the thing to fill up a tummy without taking up the “cake” room.

At Home in Alaska made a stunning pistachio cake for Saint Patrick’s Day. I totally approve of putting pudding in the cake mix to make it moist. You never know what could happen to your Bundt cake.

Just returned from the Pioneer Woman ranch, Bakerella mixed up some green Bundt cake for Saint Patrick’s day using matcha, a sweet Japanese green tea. What an interesting way to get color in your food without using dye! (I have to remember that . . .)

A delicious 1-2-3-4 chocolate cake graced the front page of Cooking for Comfort, something different than the typical emerald baked goods. While there are more than four ingredients, the name comes from the base recipe requirements: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

How could I not give out kudos to Something New is Cooking who posted a recipe for homemade chocolate pudding? While I am pudding-mix kind of girl myself (thank goodness that my boyfriend doesn’t mind that!), I can always appreciate when someone goes out and makes the real thing.

Cupcake Project deserves a huge pat on the back when it comes to her latest recipe, Carob Cupcakes with Chicory, Dates, Figs, and Almonds. While the recipe looks out of my league, it sounds and looks exotic. I wish I could have one! 😦