Cooking in Pajamas

Most Important Ingredients Imagination Creativity !! -- Patience -- !! You really do need patience to make ice-cream cake. Cappuccino and Vanilla Ice-cream with Chocolate Chip Cookie Dough and Homemade Butterscotch Drizzle 1/2 L Vanilla frozen yogurt 1/2 L Vanilla ice-cream 1L Cappuccino ice-cream 1 batch Chocolate chip cookie dough (makes ~ 12 cookies), chilled Homemade butterscotch Line a 9x9" square pan with wax or parchment paper. Soften the cappuccino ice-cream until it is "spreadable". Warm the butterscotch in the microwave at 10-second intervals until it has a "drizzling" consistency. Cut the cookie dough into 1 cm chunks. Once the ice-cream is softened, spread the cappuccino ice-cream onto the bottom of the prepared pan. Sprinkle cookie dough chuncks on the ice-cream layer and generously drizzle butterscotch on top. Freeze for at least 30 min to harden the ice-cream. While waiting for the bottom layer of ice-cream to harden, so...

Adapted from Kary Osmond 's Best Recipes Ever - Canada's Best Carrot Cake Cupcake 2 c. Whole wheat flour 2 tsp Baking powder 2 tsp Cinnamon 1 tsp Baking soda 1/2 tsp Salt 1/2 tsp Nutmeg 1/2 cup White sugar 1/2 cup Brown sugar 3 eggs 3/4 c. Vegetable oil 1 tsp Vanilla 2 c. Carrots, grated (or use the food processor to chop) 1 c. Crushed pineapple, drained Icing 1 pkg Cream cheese, room temperature 1/4 c. Butter, room temperature 1/2 tsp Vanilla 1/2 - 3/4 c. Icing sugar Decoration 1 c. Coconut flakes, unsweetened, medium coarseness Blue food colouring Jumbo chocolate chips Preheat the oven to 350°F.  Line the muffin pan with paper liners. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, beat together the vegetable oil and sugars until smooth.  Add one egg at a time, beat until well mixed.  Add vanilla and beat until combined. Add the dry ingredient to the wet.  Stir until just combine...