The occasion was a little birthday celebration for Emily, who just turned 24 last Wednesday. I made the ice cream sandwich cake again, which is becoming a fast favorite. Here's the very simple recipe:
6 - 8 ice cream sandwiches
1 c. whipping cream
2 T. powdered sugar
candy bar of your choice, cooled and chopped roughly
Line your loaf pan with a sheet of waxed paper, with several inches hanging over each edge. Add the sugar to the whipping cream and whip until stiff peaks form. Set aside. Work quickly now! Line a loaf pan with waxed paper. Then place a layer of sandwiches on the bottom, cutting to fit as needed. Spread half the whipped cream on top. Add a second layer of sandwiches and the remaining whipped cream. Add the chopped candy bar to the top and press in slightly. Fold the waxed paper over the top and stick in the freezer for at least an hour and definitely for longer if you'd like. When it's time to serve, let sit at room temp for a few minutes. You can even (carefully!) run some tepid water along the sides of the loaf pan to loosen the ice cream from the edges. Run a knife carefully along the insides if necessary. The waxed paper should enable the ice cream to pull away from the edges. Invert the "cake" onto a plate and it will pop out of the pan. Remove the waxed paper and slice. You'll get 8 slices. YUM!
While Emily was here she handed me her camera, which is the very same kind I owned previously to my SLR, so I was able to download all her photos for her. And I found some of these gems (and many more!) among her pics:
My two precious little granddaughters. Look how Maggie's head is almost as big as Eva's. That's the Barlow big-head for ya.