Eric and his dad were kind enough to take me fishing again the other day. This was my second time fishing on Table Rock Lake; the first time was back in May. Remember? I've decided fishing is one of my new hobbies. I like riding in the boat, looking at things on the water, and just sitting and relaxing while I wait for a fish to bite. When it comes to actually putting bait on the hook and taking the fish off of it, I leave that business to oh-nuts Eric. (He's quite the catch. Heh heh heh)
Table Rock Lake.
The bait tank on the boat.
Apparently the fishing has been incredible for August, since we've had cooler temperatures and rain. We caught more fish than last time - including a few kinds of catfish and bass. Can you believe I had to wear a hoodie in August? It was freezing that morning.
(Same awkward fish-holding pose as last time. I'm scared of their teeth!)
This was my first catch of the day. It's some sort of bass. I of course threw it back in the water, because I don't eat bass, or any other fish... except for one.
I only eat tilapia these days. It's my favorite fish. I find the mild whitefish to be delicious and nutritious, and it's great to cook with. I love tilapia.
When I'm not bird watching or cooking tilapia, I'm making ice cream cakes.
I made this one for my sister's birthday a few weeks ago. I really think it's my favorite cake I've ever made. I don't know how in the world it can get better than this. Let me explain; I baked up two layers of gourmet chocolate chip cookie dough, and two layers of chocolate cake. Then, I layered them with chocolate chip cookie dough ice cream (my favorite!) and topped the cake with chocolate ganache.
I know this looks like kind of a pain to make, but it's worth it! I would definitely make this again. I felt like crying when I was eating it, because it was that good.
Happy Labor Day! Just kidding.
Chocolate Chip Cookie Dough Ice Cream Cake (Recipe by Me)
Printable Recipe
Chocolate Chip Cookie Layer
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate
Chocolate Cake Layer
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon1 baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup yogurt or sour cream
1 quart chocolate chip cookie dough ice cream, softened
Ganache
1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
To make the chocolate chip cookie layers, melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 4-5 minutes. Set aside.
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate with a wooden spoon until combined. Chill dough in the refrigerator, lightly covered, for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)
Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.
To make the chocolate cake layers, in a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in egg, vanilla and yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2 minutes.
Divide batter into cake pans. Bake 15-20 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 10 minutes; run a knife around outside edges and invert onto wire racks to cool completely.
Increase oven temperature to 375 degrees F. Butter the cake pans again, and line with parchment or waxed paper circles; butter paper.
Divide cookie dough and pat evenly into pans. Bake for 15-20 minutes or until golden brown. Cool completely in pan before running a knife around outer edges and lifting out paper-lined cookies; remove paper.
Spread the ice cream evenly between cookie and cake layers; freeze for 10 minutes before covering with ganache. Meanwhile, to make the ganache, bring cream to a simmer in a small saucepan over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Cool to a good consistency before pouring over ice cream cake.
Makes 12 servings
Printable Recipe
Chocolate Chip Cookie Layer
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate
Chocolate Cake Layer
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon1 baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup yogurt or sour cream
1 quart chocolate chip cookie dough ice cream, softened
Ganache
1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
To make the chocolate chip cookie layers, melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 4-5 minutes. Set aside.
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate with a wooden spoon until combined. Chill dough in the refrigerator, lightly covered, for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)
Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.
To make the chocolate cake layers, in a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in egg, vanilla and yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2 minutes.
Divide batter into cake pans. Bake 15-20 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 10 minutes; run a knife around outside edges and invert onto wire racks to cool completely.
Increase oven temperature to 375 degrees F. Butter the cake pans again, and line with parchment or waxed paper circles; butter paper.
Divide cookie dough and pat evenly into pans. Bake for 15-20 minutes or until golden brown. Cool completely in pan before running a knife around outer edges and lifting out paper-lined cookies; remove paper.
Spread the ice cream evenly between cookie and cake layers; freeze for 10 minutes before covering with ganache. Meanwhile, to make the ganache, bring cream to a simmer in a small saucepan over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Cool to a good consistency before pouring over ice cream cake.
Makes 12 servings
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