Lemon-Mint Slushy

One of my all time favorite drinks in summer is a combination of lemon and mint – refreshing, tart with just the right amount of sweetness and easy to make!

What You Need (for a single serving):

  • Juice from 1 lemon
  • 6-8 ice cubes
  • 1/2 cup water
  • 2 Tbsp sugar
  • a sprig of mint

Place all ingredients in a blender. Adjust ingredients as needed (more sugar if too tart, more lemon if too watery, etc) Pour into a fun glass and enjoy!

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Ice Cream Cake with Bailey’s Liqueur

My decision to try a new dessert today turned into quite a lengthy process; however, it was totally worth it. This ice cream cake is comprised of mint and coffee ice cream, brownies, fudge and a Bailey’s cream sauce. My original plan was to make whipped cream infused with Bailey’s. That plan changed when I realized I only bought coconut milk and not heavy whipping cream. I improvised and the outcome is quite yummy!

Ice Cream Cake with Bailey’s Liqueur – fills an 8×8 glass pan

  • 1/2 gallon of coffee ice cream
  • 1/2 gallon of mint chocolate chip ice cream
  • 9x 13 pan of brownies (I made a box mix from the store)
  • 1/2 cup chocolate sauce (I made mine from scratch, see below), could also use fudge
  • Bailey’s cream sauce (recipe below)

Scoop out half of each ice cream flavor into separate bowls and let sit at room temperature to soften. Meanwhile, break up half of your brownie into small pieces and line the bottom of your 8×8 pan.

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While waiting for the ice cream to soften, make your chocolate sauce, following recipe below.

Chocolate Sauce

  • 3/4 cup white sugar
  • 1/4 cup cocoa powder
  • dash of salt
  • 1/2 Tbsp flour
  • 1/2 cup milk
  • 1 tsp vanilla

Combine first four ingredients in a bowl. Add in half of the milk and wisk to combine.

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Place mixture and remaining milk into a small saucepan and bring to a boil. Reduce heat to low for 5 minutes, stirring frequently. Remove from heat, add vanilla and cool.

Spread the mint chocolate chip ice cream (more like sauce) over the layer of brownies.

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Drizzle a healthy layer of chocolate sauce over the ice cream.

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Break up the remaining brownies and add to the pan.

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Add your coffee ice cream on top of the brownies and place your pan in the freezer.

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Now make the Bailey’s cream sauce:

Bailey’s Cream Sauce

  • 1 cup coconut milk
  • 1/4 cup Bailey’s Irish Cream liqueur
  • 2 Tbsp white sugar
  • 1/4 cup cold water
  • 1/2 cup nonfat dry milk
  • 1/2 tsp gelatin powder (I used French vanilla flavor)

Pour milk into a bowl and place in the freezer for about 30 minutes. Meanwhile, in a small saucepan, combine the gelatin with cold water. Turn burner to low and stir until gelatin is dissolved. Remove from heat and allow to cool.

Remove bowl from freezer (your milk will be slushy)and add remaining ingredients.

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Using an electric mixer, beat on medium-high speed for about 8 minutes until mixture has thickened and is a creamy consistency. Place mixture in fridge. After 20 minutes, remove from fridge and add to the top of your 8×8 ice cream cake pan. Place your ice cream cake back in the freezer and allow to harden. The cake will probably need at least 2 or 3 hours dependent upon how soft your ice cream was. The Bailey’s mixture will freeze in under an hour.

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Enjoy!

Cake Balls

I was recruited to make cake balls for a birthday party and might have decided to go all out. Below are the four flavors I decided to make:

Blueberry Lemon

  • Blueberry Muffin Mix (next time I plan to use a white cake mix and blend blueberries into it, the muffin mix doesn’t go quite as far as I would have liked)
  • Lemon Frosting:
  • 1/2 cup salted butter, softened (if unsalted butter is used add about 1/8 tsp. salt)
  • 2 cups powdered sugar
  • 1 lemon, juice and zest
  • 1 teaspoon vanilla extract
  • 1-2 packages white almond bark

Make the blueberry muffins or cake mix as directed. If making blueberry muffins, bake in an 8×8 pan. Let cool. Crumble the cake.

Make the frosting by mixing the above ingredients until smooth.

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Mix the frosting in a large bowl with the cake. Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer).

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Melt almond bark in a double boiler; I used a metal bowl over a large pot and it worked wonderfully!

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After the chocolate is melted, coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet. Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Chocolate Mint Cake Balls

  • Chocolate Cake Mix
  • Chocolate Frosting (I buy a can of frosting, but you could make your own)
  • 2-3 bags of semi-sweet chocolate chips
  • 1-2 teaspoons of mint extract

Bake the cake as directed, let cool and crumble. Mix the frosting in a large bowl with the cake. Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer). Melt chocolate in a double boiler.

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After the chocolate is melted, add the mint extract **taste and add more if needed** coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet. Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Confetti Cake Balls

  • Confetti Cake Mix or White Cake Mix (add sprinkles to make your own confetti)
  • Vanilla Frosting
  • 1-2 packages white almond bark

Bake the cake as directed, let cool and crumble. Mix the frosting in a large bowl with the cake.

This is the beginning stage, the cake needs to basically be in crumbs.

This is the beginning stage, the cake needs to basically be in crumbs.

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Place into the fridge for at least 20 minutes. Roll into balls and place onto a cookie sheet lined with wax paper (if the balls are not forming easily, put the mixture back into the fridge and allow to cool for longer). Melt chocolate in a double boiler. After the chocolate is melted, coat the cake balls in the chocolate, allowing excess to drip off (I use a spoon to help) and place back onto the cookie sheet.

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Once your cookie sheet is full, return it to the fridge or freezer to let the chocolate harden.

Peanut Butter Truffles (this is not a cake ball, but it’s the same size and I made it for the party as well, so welcome its guest appearance on my post about cake balls. You won’t be sad that I posted this recipe)

  • 2 sticks of butter, melted
  • 1 cup of peanut butter, melted
  • 2 cups of powdered sugar
  • 10-12 graham cracker sheets, crumbs
  • 2-3 bags semi-sweet chocolate

Put the graham crackers into a food processor and blend until they become fine crumbs. You can also use a bag and rolling pin.

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Put the butter and peanut butter into a microwave safe bowl and cook for 1-2 minutes until melted.

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Add graham cracker crumbs, melted butter, peanut butter and powdered sugar into a bowl and combine. Roll into balls and place onto a cookie sheet lined with wax paper. Place into the fridge or freezer for about 20 minutes. Meanwhile, melt your chocolate in a double boiler. Dip the peanut butter balls into the chocolate and place back onto the cookie sheet. Once full, return to fridge to continue hardening.

Have fun decorating your cake balls, as you can see I did 🙂

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***Disclaimer***The writer of this blog is absolved of any weight gain due to the addictive nature of the above mentioned recipes.