Two Years

Two. Two wonderful, chaotic, lovely years.

Technically the blog turned two yesterday but I wanted to share whiskey with you. You get it.

So many things have changed in two years. Gone from mama of a 8 month old to mama of a two and a half year old. Gone from stay at home mama, to blogger, to freelancer, to volunteer coordinator at a non-profit, to now founder of a start up (more to come on that).

What a way to cap it off than by drinking all month and partying hard on Saturday. May 31st (THIS SATURDAY) we will party hard from 3-5. Cosmos, lavender cupcakes, and much much more.

Oh and I broke my camera lens. The one I shoot everything with. So to replace it I am raffling off either dinner for four delivered to your house (you better be local) or a cake of your choosing. Tickets are $5. Let me know if you want a ticket or ten!

Love you much. Thank you for your readership. Come on over and I will make you a drink.

From my little family to yours.

photo-(3)

Lavender Scones

Right.

It’s scones again.

I feel like I need duck every time I hand you another scone recipe lest you throw it back at me.

But I just love them. So.much.

I have made lavender cupcakes for you before and they were divine. When I had a request for scones from a friend a few days ago I couldn’t help but pounce on this recipe.

Lavender scones

I was skeptical to put the lemon zest in as well as the vanilla AND lavender. I really wanted a strong lavender flavor and though the other two might overpower it. Not the case. Seriously trust this recipes. Make it as it is written and you wont be disappointed.

Have you ever made something that is lavender flavored? You should do it. It isn’t like just munching on flowers. I promise. It is delicate and light.

These scones are so perfect. Usually I am good after just one scone or sweet treat. I found myself eating three in a row. It was so totally worth it.

They are on the make again soon list. Join me?

Lavender scones

One year ago today: Homemade butter

Lavender Scones (makes 16 small ones)
From Bon Appetit

3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

Lavender scones

Cheesecake with a Chocolate Cookie Crust

Since making this chessecake there has been an incredible amount of self control going on at our house. Sure we inhaled half of it the first day but since then we haven’t touched it. We are expecting friends for dinner tomorrow night so I am actually saving it.

Want a little bit of insight? The real reason it is still around is because I am neurotic. I have a way of needing things to be just so. In the case of this cheesecake we had half left so it made sense to save it all. Because there was half. Rational right?

Cheesecake with a chocolate cookie crust

Had there been a third or a quarter or anything less I am sure that we would have continued eating it. My poor sweet husband knowing and understanding my neurosis has not dared to touch it. And I love him for putting up with me.

How bad is this really? It’s bad. I have a set way in my head of thinking of the leftovers- particularly when they are baked goods or sweets.

For example I had nine leftover cupcakes the other day and the fit neatly in three rows of my cupcake pan in my fridge. After an event I added one more to it so there was 10 (I like even numbers more than odd). Nathan thinking it was safe since the 10th one looked like the odd man out asked if he could eat it.

Cheesecake with a chocolate cookie crust

No. Sorry love. I am neurotic and now in my mind 10 is better than 9 so you have to leave it.

Living with me comes with cupcakes and cheesecake and one terrible case of the crazies sometimes.

BUT we all get to eat more cheesecake tomorrow and enjoy it.

I am blessed more than you know to have people who put up with me.

Ps. This cheesecake? The best I have ever had. And I am not kidding.

Cheesecake with a chocolate cookie crust

One year ago today: Snickerdoodles

Cheesecake with a Chocolate Cookie Crust (serves 10-12 easily)
From Martha Stewart 

One half of a batch of this cookie recipe for the base
2 1/4 cups sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Pat the cookie dough evenly into the bottom of the prepared pan. Place pan on a baking sheet. Bake until crust is set, 12 to 15 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Cheesecake with a chocolate cookie crust

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

Coconut Cream Pie Date Balls

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

Coconut Cream Pie Date Balls

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

Coconut Cream Pie Date Balls

One year ago today: Rye caraway scones and peanut butter cookies 

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Coconut Cream Pie Date Balls

Lemon Poppyseed Cake

Are you ready for me to instill some confidence in you about this cake? It baffles me.

Mostly it is delicious but it was definitely one of those things that turned out every which way. Tasty always but annoying.

I made a total of three batches of this cake in rapid succession. It was a cake all around weekend with me helping to make the cupcakes for two toddler birthday parties and having the privilege of making a cake for a baby shower I was hosting.

Lemon Poppyseed Cake

The first time I made it I made a double batch but I didn’t come out with enough cupcakes for both parties so another batch ensued. Both batches were delicious but the second was cooked ever so slightly less time and was less dense. Neither was better than the other just different.

The last batch I baked in a bunt pan like the recipe called for. Delicious in the end but I struggled to flour the bunt pan. Yes. You read that right. I struggled with something in the kitchen. So the cake you see here pictured is less than beautiful as it has huge clumps of flour on it.

Lemon Poppyseed Cake

Maddening I tell you. No one complained. All were met with rave reviews and devoured quickly. And who who can say no to poppyseed and lemon? Certainly not me.

The first batch I skipped the lemon glaze till long after the cake had cooled. It was delicious but I recommend following the directions and putting it on while the cake is hot. Also these are the STRANGEST directions if you ask me. I contemplated ignoring them and making it my own way several times but opted to try it just once. And it works. Who knows why or how it works but it does. So just trust it.

Lemon Poppyseed Cake

One year ago today: Spicy whole grain mustard

Lemon Poppyseed Cake (serves 10-12)
From Rose’s Heavenly Cakes

2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup plus 1 Tbsp. sour cream, divided
1 1/4tsp. pure vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/4 cups (8.7 ounces) superfine sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 tsp. loosely packed lemon zest (from 2 large lemons)
1/3 cup poppy seeds
14 Tbsp. (1 3/4 sticks; 7 ounces) unsalted butter, at 65 to 75 degrees
Lemon syrup
1/2 cup plus 1 Tbsp. (4 ounces) sugar
6 Tbsp. lemon juice freshly squeezed

Preheat the oven to 350 degrees. Coat a 10-cup metal fluted tube pan with butter and then with flour. In a medium bowl, whisk the whole eggs, yolk, 1/4 cup of the sour cream, and the vanilla, just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in color and texture. Scrape down the sides of the bowl. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula. Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.

Shortly before the cake is finished baking, make the lemon syrup. In in a small saucepan over medium heat heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do not allow it to boil. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.

Lemon Poppyseed Cake

Pita Bread

Hummus and pita go hand in hand. Right? Thanks for agreeing with me.

A good mama friend of mine made these a few weeks ago with her littles. I have seen them all over Pinterest for months dying to try them.

Homemade pita bread

For some reason they simply haven’t surfaced on the list of things I needed or wanted to make. Now you can add them to the list of things I will NEVER buy from a store again.

Pitas to me have always been these overly dry tasteless things that you get at the store in a bag. Occasionally at a restaurant you get really good soft and fluffy ones but they aren’t the pocket type pitas. I didn’t even know that pocket pita could be synonymous with soft and fluffy. Delicious.

Homemade pita bread

Easy peasy bread that you kinda throw together and then leave on the counter. Want to know a secret? I forgot about mine and what was supposed to be 1 hour rise turned into I think three. I can’t remember. The recipe called for throwing it in the fridge- I did none of that. Who has the patience?!

And I baked mine in the oven for only three minutes on my pizza stone. All an absolute utter breeze. Have I stressed the fact enough yet that these were delicious? Often homemade things are pretty good but store bought can be passable. This is not one of them. Two different worlds. Go make your own!

Homemade pita bread

One year ago today: Apple Cupcakes with Vegan Buttercream Frosting

Pita Bread (makes 8-12)
From Smitten Kitchen

3 cups plus a scant 1/4 cup unbleached all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/4 cups water, at room temperature

In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed just until all the flour is moistened, about 20 seconds. Change to the dough hook, raise the speed to medium and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary.

Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. Let rise for about an hour and a half. Proceed to shaping or place in the fridge for 4 to 12 hours.

When ready to bake preheat the oven to 475°F one hour before. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating. Cut the dough into 8 or 12 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature. Roll each disk into a circle a little under 1/4 inch thick.

Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. How well the pita will puff depends on how much moisture is in the dough. The more moist the better the puff. Allow to cool then enjoy.

Homemade pita bread

Orange Cranberry Scones

Ok before I even begin I just want to say I am sorry/not sorry about this post. I try to not toot my own horn but sometimes being me is pretty dang awesome.

Between the stress, sleep deprivation, and overly sedentary lifestyle because I am too overscheduled to exercise (I am working on this) there are still some pretty cool perks to being me.

For example my wardrobe is pretty cool. I’ve got some pretty cute clothes and plenty of things that make me smile when I put them on.

Cranberry Orange Scones

I have a husband who loves me dearly and encourages me to follow my dreams. A pretty big plus in my book.

My kitchen though has got to be one of the biggest perks I’ve got going. Having been married for nearly nine years we have acquired lots of really nice kitchen gear. My pots and pans rock my world. The aforementioned awesome husband keeps my high quality kitchen knives wicked sharp. Most gear you would need to make most dishes can be found in my cupboards.

Cranberry Orange Scones

And this is where it get really really cool- most ingredients you need to make do basic baking can be found in my house on a regular basis. I was lying in bed thinking how lovely orange cranberry scones would be knowing full well all the ingredients were downstairs.

So I guess the only thing better than being me that morning is living with me. Because yeah… there were hot delicious scones straight out of the oven less than an hour after we all came downstairs.

Cranberry Orange Scones

One year ago today: Guacamole and Pina Colada Cupcakes

Orange Cranberry Scones (makes 12)
From Two Peas and Their Pod

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Preheat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Sprinkle with some extra sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

Cranberry Orange Scones

Grasshopper Bars

Happy St. Patricks day! Also known as the day to eat green foods and drink too much beer. My kind of holiday.

It has been quite some time since I have actually made food that is colored green for this holiday. See… food coloring kinda freaks me out.

Grasshopper bars (vegan, raw,  gluten free)

Sure I will use it. It’s pretty much a requirement when frosting a pretty cake. That doesn’t mean it freaks me out any less.

What I really need to do is learn to make food coloring from other foods such as beets or turmeric or whatnot. Also freaks me out a little bit because who wants turmeric flavored icing? I do what to color Easter eggs with natural colorings this year but I haven’t quite made the leap to using it for sweet applications or icing.

Such a wuss.

You know what else freaks me out? Things like these bars. The whole concept of vegan and raw I just really haven’t wrapped my mind around. I am learning slowly (remember the date balls?). It is just such a far leap from the kind of cooking that is comfortable and easy for me.

Grasshopper bars (vegan, raw,  gluten free)

Sometimes making things like this makes me feel like an idiot in the kitchen. I strongly dislike the feeling of incompetence when standing at my stove. And yet I gave these a shot. Where I mildly fubared it was in making the chocolate topping. I overheated the coconut oil so when I added the honey and vanilla it got all kinds of splattery and messy. Not ok.

And yet it turned out. I was quite pleased with the outcome. You can taste a hint of avocado but hey I feel like it is a small price to pay for not having to use green food coloring. The very best part of making these? That very night we had an impromptu get together with some friends who happen to be vegan and I had an awesome dessert to serve.

Go me.

Grasshopper bars (vegan, raw,  gluten free)

One year ago today: Chocolate Hazelnut Biscotti

Grasshopper Bars (Makes 1 8×8 pan)
From Raia’s Recipes

Mint layer:
1 Hass avocado
1/4 cup honey
6 tablespoon coconut oil, melted
1 1/2 cup shredded unsweetened coconut
1/2 teaspoon peppermint extract
dash of salt

Chocolate layer:
1/4 cup coconut oil
2 tablespoon honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
dash of salt

Line a 8×8 inch baking dish with parchment. Place all ingredients in the bowl of your food processor. Blend until smooth. Smooth mixture into prepared dish and stick in the freezer.

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Grasshopper bars (vegan, raw,  gluten free)

Irish Soda Bread

St. Patricks day is just one week away! I have had Irish and green recipes on my mind lately. You are forewarned.

My first exposure with Irish soda bread was at a friend’s house last summer. For some reason I expected a yeasty not sweet bread so I was a bit taken back by the flavor and the currants. Not my cup of tea that day.

Irish soda bread

But in thinking of what would go with the stew I will be posting later this week the only thing I could think of was bread. Irish soda bread at that.

I was hesitant at first because I wasn’t sure that a slightly sweet orange and currant bread would go well with stew. However once it was was made and out of the oven it scarcely mattered. This bread is downright delicious in its own right. Particularly slathered in butter (but what bread isnt?!).

Irish soda bread

Little loved it too devouring two slices back to back hardly pausing to take a breath. I subbed out over half of the originally called for white flour for whole wheat so I didn’t even feel bad letting him. There are worse things he can have for dinner (he refused the stew we served it with). Right?

Geez. Toddlers.

Anyways. I highly recommend this quick and easy bread. I can see it being a staple around here for days when you just need something tasty to munch.

Irish soda bread

One year ago today: Hazelnut Biscotti 

Irish Soda Bread (makes one ginourmous loaf)
From Ina Garten via The Food Network

4 cups all-purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached)
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Preheat the oven to 375 F. Line a sheet pan with parchment paper or a silpat.

Combine the flour(s), sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature (if you can wait that long).

Irish soda bread

Ice Cream Cake

Last year for my daddy’s birthday I embarked on what was my 100th post. It was the most delicious tiramisu ice cream cake. It took over a week to make. A total showstopper.

See ice cream and my dad are thing. He eats a lot of it. Hey don’t judge. We all have our things. All my vices are drinks- craft cocktails, beer, wine, tea, ridiculously good coffee. Nathan must eat all the chocolate. No matter the quality.

So naturally when his birthday rolled around this year it was time for another ice cream. Life is, to put it mildly, a tad overwhelming these days. It’s just a chapter. It will pass. But in the meantime I don’t have copious amounts of extra brain power.

Ice cream cake

I knew making an ice cream cake was simple. Despite my lack of processing capacity in my brain I poured over recipes (I think it was an escape really). There just wasn’t anything that seemed right and I waffled back and forth so many times.

Till all of a sudden it was the day before his birthday and I had no cake. Not that I hadn’t been thinking about it every.single.day. I just hadn’t decided what I was doing.

So, in a rare screw it all moment, I did something I have never done before with a cake- I winged it. Well not entirely because the cake itself is a tried and true recipe but I had absolutely no idea how it would do frozen and or how this whole mess would turn out.

This is how it went down. I made the cake, froze it, let some ice cream soften on the counter, smeared it on the frozen cake, topped with second frozen layer, refroze the whole things, then “frosted” with whipped cream and add sprinkles.

And then I forgot to photography if before we cut in to it. Because it was that good. A simple cake but oh so delicious. This will be happening again sometime soon. I promise.

Ice cream cake

One year ago today: Brown Butter Rosemary Cornbread

Ice Cream Cake (serves 12 easily)
Mine

2 pints of your favorite ice cream ( I used Trader Joes chocolate chip mint)
2 layers of your favorite chocolate cake (I made this one and froze the extra third layer)
1/2 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Freeze your layers of chocolate cake. Thirty minutes before assembly place your ice cream on the counter to soften. Place one cake layer on your board or plate. Make a collar for the cake extending up 2-3 inches out of wax paper. Secure around the bottom later with tape. Spoon in and spread around the softened ice cream. Top with the second layer and press down firmly (this will help spread the ice cream). Put back in the freezer for 2-3 hours. Whip the whipping cream with the sugar and vanilla till firm. Remove the cake from the freezer and frost quickly. Add any decorations or sprinkle you want. Put back in the freezer for 1-2 hours. Enjoy.

Ice cream cake