Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ¼ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

Crescent Roll Monkey Bread with Pecans

classic-crescent-roll-monkey-bread-2

Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 

Enjoy! 

Mini Blueberry Pie Cookie Cups

Blueberry Pie Cookie Cups | Revamperate Blueberry Pie Cookie Cups | RevamperateI’m not sure why summer makes me think of pie. Fall also makes me think of pie. Maybe I just like pie?

Since it might as well be summer here in SoCal, I decided to share what I think is a summery recipe for mini blueberry pie cookie cups! Cookie cups are a fun thing to try if you’ve never made them before, and they’re like an escape from traditional cookies that offer so many more opportunities for parings. My caramel apple cookie cups are still one of my favorite recipes, but you can use cookie cups as a base to fill with so many things. In this case, pie! 

I used a sugar cookie cup base (exactly like your usual cookie recipe!) and filled each one with homemade blueberry filling and then topped with a small dollop of homemade whipped cream. If you want to simplify the recipe, you can absolutely swap the filling and whipped cream for store bought. Cookie cups are a great individual dessert perfect for parties, and they’re actually quite simple. If you can make cookies, you can make cookie cups!

Blueberry Pie Cookie Cups | RevamperateFor the sugar cookie cups:

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar 
  • 1 egg
  • 1/2 tsp vanilla extract 
  • 1 1/2 cups flour 
  • 1/2 tsp baking soda
  • 1 tsp corn starch 
  • Pinch of salt

To make the cookie cups, preheat the oven to 350 degrees and grease a mini muffin pan with cooking spray.

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar together. Then add the egg and vanilla and mix to combine. Scrape the bowl and mix in the dry ingredients on low speed until just combined. Use a spoon or cookie scoop or scoop out small balls of dough and place in each mini cavity, pressing each piece in lightly with your fingers. The dough should touch the sides but not be impacted. Each cavity should be about 3/4 full. 

Bake for about 8 minutes until the edges are very lightly brown. Remove from the oven and immediately press a teaspoon or tablespoon into each piece of dough. This will give it the cup look. Look cool in the pan. 

Blueberry Pie Cookie Cups | RevamperateFor the blueberry filling:

  • 1 cup blueberries (fresh or frozen)
  • 1/2 tsp lemon juice
  • 3 tbsp granulated sugar 
  • 1 tsp corn starch

In a small saucepan on the stove, combine the blueberries, sugar and lemon juice. On low heat, let the blueberries break down and form a syrup, stirring occasionally with a spoon or spatula. Once it’s formed a light syrup and the blueberries remain whole but soft (about 5 minutes), add the corn starch and mix to combine. The corn starch acts as a thickening agent. Set aside or move to the fridge to cool completely. 

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar 

To make the whipped cream, whip the heavy cream on high speed with a whisk attachment for several minutes, adding powdered sugar a little at a time until peaks form. 

To assemble the cookie cups, carefully remove the cookie cups from the pan, add a spoonful of cooled blueberry filling and top with a dollop of whipped cream. You can store these for about two days once assembled, but note that the blueberry filling will eat away at the cookies the longer they sit, so I recommend that you assemble them right before serving. You can store the individual parts of the recipe for several days without any problems. 

So, do they taste like summer? Enjoy!

Slow Cooker Mixed Berry Cobbler

As the weather heats up, I’ve got an out for you so that you don’t have to turn on your oven. Sounds awesome, right?! Yeah, it totally is. Our new apartment is like a tiny little oven, so turning my oven on this summer is going to be rough. 

This slow cooker mixed berry cobbler is perfect for your next potluck or summer party and it’s absolutely amazing with some vanilla ice cream on top (especially my fav, vanilla bean). Best of all, it’s all in a slow cooker! Just pour in the batter and berries and let it cook. It comes out wonderfully and you can use any berries you’d like to create your favorite fruit combination. 

Head over to Recipe Chatter for the complete slow cooker mixed berry cobbler recipe! 

Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

No-Bake Blueberry Cheesecake Parfaits

No-Bake Blueberry Cheesecake Parfaits | Revamperate No-Bake Blueberry Cheesecake Parfaits | RevamperateAs it gets hotter and hotter and summer approaches, I’ll be switching to no-bake desserts so that I don’t overheat in my little apartment. As it is, I’ve been using the oven way too much considering how warm it is. But really, I can’t NOT bake. 

Nonetheless, I find ways around the oven most of the summer, and here’s one delicious no-bake recipe I shared on RecipeChatter recently! Head over to their site to make these super simple no-bake blueberry cheesecake parfaits

Not only are they no-bake, they’re a great personal dessert for cookouts and dinner parties so you don’t have to fuss with cutting up cake or pie or even scooping ice cream. Plus, you can adapt the recipe with other types of fruit!

For more no-bake recipe ideas, check out a few others I’ve made:

Visit RecipeChatter for the complete recipe and stay tuned here for more no-bake recipes as I start to MELT here in SoCal!

Starbucks-Inspired Green Tea Latte Bars with Cream Cheese Drizzle

Green Tea Latte Bars | Revamperate Green Tea Latte Bars | RevamperateI’m new to the matcha green tea trend, but I was really excited to share the recipe for these Starbucks-inspired green tea latte bars with cream cheese drizzle over on RecipeChatter! 

Even if you’ve never had matcha before, you’re sure to love these. The matcha flavor remains pretty light and the sugary shortbread and the cream cheese topping add sweetness to balance out all of the flavors. These are as simple as making shortbread, which uses the fewest ingredients of pretty much ANY baked good, so it truly is easy. 

I highly recommend purchasing matcha powder on Amazon – it’s easiest to find that way if you can wait a few days to receive it by mail. 

What should I make with matcha powder next?! Cake maybe?

Head over to RecipeChatter for the full recipe! 

Honey Almond Cake

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateGood morning! I’ve been taking some time off lately and I think it’s paying off. We’re finally feeling settled (sort of) in our new apartment, and I’ve been using my free time to pump up my creativity again. I was starting to feel really drained and stretched in a few too many directions. That’s why I finally felt ready and excited to bake in my new kitchen! 

I’ve been practicing my layer cake skills more lately, and this honey almond cake my most successful so far. I have a hard time creating even layers and making a straight, smooth cake, but I recently started a new Craftsy class, bought Tessa Huff’s new book Layered and watched a ton of YouTube videos and they’re all really helping me get better. 

This cake shall go down in my personal hall of fame just because it was something totally out of my comfort zone that turned out really well. I can honestly say I’m so proud of this cake, and the flavors of honey and almond pair beautifully with the smooth butteriness of the swiss meringue buttercream to form a light but sweet blend of flavors. 

I’ve made swiss meringue buttercream before, but this is my best batch EVER. Shout out to the Craftsy tutorial by Erica O’Brien! It’s not the most ideal for frosting a cake (better for fillings), but it worked perfectly for me, especially because I only wanted a very light layer on the outside. The honey gave it extra sweetness without being overpowering. Personally, I find swiss meringue buttercream a little too buttery and vanilla extract alone doesn’t balance it out enough, but it’s great for adding other flavors too and it’s less sweet than my usual American buttercream recipe (which I still love). 

Anyway, enough chatter! Here’s how to make the honey almond cake!

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the almond cake:

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2/3 cup milk, room temperature
  • 4 egg whites, at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, room temperature 

Preheat the oven 350 degrees and spray two 8-inch cake pans or 3 6-inch pans with cooking spray and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter until smooth and fluffy (about one minute). Add the flour, baking powder, sugar and salt and mix on low until it forms a crumbly mixture. 

In another bowl or a measuring cup, whisk together the milk, vanilla, almond extract and egg whites until fully combined (about one minute). Slowly add the wet mixture to the dry ingredients, mixing on low speed. Scrape the bowl and continue to mixing for about 30 seconds until batter is smooth. 

Distribute among the greased cake pans and bake for about 20 minutes until an inserted toothpick comes out clean. Let cool completely in the pans. 

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the honey buttercream:

  • 1 cup butter, room temperature 
  • 1/2 cup sugar
  • 2 egg whites 
  • 1 tsp vanilla extract
  • 1/2 cup honey

For making swiss meringue buttercream, there are two things to know before you start: all bowls and utensils should be clean and grease-free and your butter should be softened to room temperature. 

In a metal bowl over a simmering pot of water, whisk together the egg whites and sugar. Whisk consistently until the sugar dissolves into the egg whites. If you see small white patches forming in the mixture, turn down the heat. Once the temperature reaches 120 degrees (check with a candy thermometer), remove from heat and pour the mixture into the bowl of your mixer fitted with a whisk attachment. 

Beat the mixture on high speed for about 5 minutes until it turns a glossy white and forms stiff peaks (just like meringue). Change out the whisk attachment for a paddle attachment and beat again on medium speed. As it mixes, add the softened butter in chunks until it is fully combined into the meringue. If it appears curdled, just keep mixing and it will likely correct itself. 

Once completely mixed, add the honey and vanilla and mix until smooth. 

Fill and frost the cooled cake with frosting. Drizzle with honey or coat with almonds, or both! The almonds are nice because they add a little crunch. I also drizzled some extra honey between the layers because the flavor is so light. 

Also, I have to give a special shoutout to Massey Honey! I bought a few of their honeys at Renegade Craft Fair in December and it’s the best. They’re a local company, and I used an orange blossom honey for this cake. So perfect!

The cake is light and smooth but absolutely delicious. Enjoy!