Monday, August 29, 2011

Baked Parmesan Jumbo Shrimp

  Photo & Video Sharing by SmugMug
  • 12 jumbo shrimp (10 to 12 per lb)
  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • salt and pepper
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • melted butter
  •  lemon, cut in wedges
Peel and devein shrimp, leaving tails intact. Rinse. In a bowl, mix oil, garlic, salt and pepper. Toss shrimp in mixture to coat. Refrigerate 30 mins- 1 hour. In a shallow bowl, mix breadcrumbs and cheese. Heat oven to 475. Place each shrimp in mixture to coat lightly on both sides and place shrimp in an ungreased 9x13 pan (or larger if you're doubling). Shrimp should not touch. Drizzle with melted butter and bake on center rack for 10 minutes. Serve hot with lemon wedges.

Eat. Repeat. Lick fingers.

Friday, August 26, 2011

Old Fashioned Blackberry Milkshake

You just caught me in the kitchen holding the empty blender over my mouth trying to get a few more drops from the bottom. It's THAT good. I'm in love. I've concocted a piece of heaven ;) Enjoy

1/2 cup cold milk
1/4 cup carbonated water
3 tablespoons malted milk powder
1/2 teaspoon vanilla extract
3 large scoops vanilla ice cream
2 tablespoons blackberry syrup (or chocolate, or strawberry, or whatever ;)
Mix all ingredients in blender :)

Saturday, August 6, 2011

Red Velvet Ice Cream Cake with Cream Cheese Frosting

Photo & Video Sharing by SmugMug

1 Red Velvet Cake Mix (mixed according to package directions)
Chocolate Chip Ice Cream
Cream Cheese Frosting - recipe below
Hot Fudge (optional)

Bake 1/2 cake mix in the bottom of a greased 8 or 9" spring-form pan. Allow to cool for about 10 minutes before removing from pan carefully to cooling rack. Bake other half of cake mix. Leave this half in the pan and allow to cool completely. While it's cooling take the ice cream out and allow it to soften. You dont want it melted, just soft enough to spread.

Spread ice cream (make it as thick as you want, i usually use about 1/2 of a 1/2 gallon) over cake in pan. Then top with other half and smash together slightly like a sandwich.

Freeze overnight or until hard.

Remove from freezer and remove edge of pan. Frost with cream cheese frosting. It's best to decorate at this stage since after the frosting is frozen nothing will stick to it.

Place frosted cake back in freezer.

Serve! Drizzle slices with hot fudge (optional).

As you can tell you can use ANY type of ice cream/cake/frosting combination you like. Get creative. And thanks Rachel for all the tips :)

Cream Cheese Frosting: 
2 (8 ounce) packages cream cheese,
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.