The Ultimate Oreo Ice Cream Cake!

This cake is the perfect blend of ice cream, oreos, and lots and lots of chocolaty goodness!

Seriously guys, October is kicking my butt! So kicking my butt! But I can finally say that I’m through all the birthdays and the Halloween party, so I can finally get back to some more consistent posting. Promise. Like cross-my-heart promise. You know what I did yesterday? NOTHING! And it was glorious! I think that’s the first time in over a month that I can say that about any of my days… But enough about me. Let’s get onto some cake making! The weekend before last was my brother-in-law’s birthday, and the decision on what to make was really quite easy; some people can be really difficult to make a cake for (you don’t know what they like, what they might want, etc.) but not my brother-in-law. That man loves his Oreos, so really anything with Oreos in it is going to be a hit. But why half-ass it with an Oreo cake when you can make an Oreo ice cream cake! I mean, seriously, what doesn’t ice cream make better?

The Ultimate Oreo Ice Cream Cake
Makes one 6″ four-layer cake

For the brownie layers:
2 bars (200 grams) semi-sweet dark chocolate
8 tbsp. (113 grams) butter
3 tbsp. baking cocoa
1 tsp. vanilla extract
1 cup granulated sugar
3 eggs
3/4 cup all purpose flour

For the ice cream layers:
1 box vanilla ice cream
15 Oreos, coarsely crushed

For the frosting:
1 pint heavy whipping cream
1-2 tbsp. granulated sugar
1 tsp. vanilla extract

Optional garnish:
Additional crushed Oreos
Chocolate syrup

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Killer Cupcakes

Learn how to make these killer cupcakes! They're so easy and perfect for your Halloween party!

A couple weeks ago, as I was putzing around on Pinterest (my favorite black hole of time), I came across something that just made my jaw drop. Like the skeleton ornaments that I just had to cookie, I immediately thought, “These have to be made into cupcakes!! Ok, they already are cupcakes… But cupcakes that can be eaten and given to friends to scare the pants off them!!” (Yes, I really do think about how to scare the pants off my Norwegian friends who aren’t used to Halloween. There ought to be some perks to living 6,000 miles away from home!) Luckily for me, Lucy, who designed these little guys over at smallandpissed, loved the idea as much as I did!

Killer Cupcakes
Makes 8-9 cupcakes

What you’ll need:
12 cupcakes (preferably something dark)
A batch of frosting
White fondant
Food gel coloring (for the eyes)
Clean, food-only paint brushes
A batch of royal icing
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Death by Chocolate Cake

Chocolate cake with truffles

I know we’re nearing the middle of October, which should mean full throttle ahead with the Halloween stuff, but today, I’m taking a quick break to talk about cake. I’m sure I mentioned earlier this month that October is one of my busier months, not only because of all of the Halloween baking, but also because we have not one, not two, but THREE family birthdays this month. So today, I thought I would share with you the cake I made for my father-in-law’s birthday. Since it is a death by chocolate cake, maybe we could say it counts a little for Halloween? Just a little? You know, because it’s death by cake… or, maybe cake or death? Cake please! (You’re welcome the two people out there that got my Eddie Izzard reference)

Death by Chocolate Cake
Makes one 3-layer 6″ cake

For the chocolate truffles:
1/3 cup heavy cream
1 tbsp. butter
1 tbsp. honey or light corn syrup 
6 oz. (180 grams) semi-sweet dark chocolate
1 tsp. vanilla extract
Extra baking cocoa for dusting

For the cake:
1 stick (113 grams) butter
1/2 cup milk (whole if you have it)
1 bar (100 grams) dark chocolate
1 cup granulated sugar
1/4 cup baking cocoa
1 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. baking powder
2 eggs
1 cup all purpose flour

For the chocolate buttercream frosting:
3 egg whites (from large eggs)
1/2 cup granulated sugar
1 tbsp. vanilla extract
2 sticks (226 grams) butter, cold
4 tbsp. baking cocoa
White chocolate chips for garnishing (optional)

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Halloween Candy Buttons

Homemade Halloween candy buttons

Over the last couple of weeks, I’ve posted some quick and easy Halloween desserts, like candy corn meringue swirls and candy corn oreo bark. Well, this week turned out to be yet another busy week for me (cake baking, birthday parties, etc.), so in keeping with that quick and easy Halloween treat theme, I want to share a super fun, and easily customizable dessert with you: candy buttons. Not only can you customize them in terms of colors, but you can create a lot of fun flavor variations. And best of all, they come together super quick!

Halloween Candy Buttons
Makes about 10 strips (60 dots per strip) of candy buttons

What you’ll need:
1 lb. powdered sugar
4 tbsp. meringue powder
1/2 cup water
1 tsp. extract
Food coloring
Parchment paper

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Making Custom Cookie Shapes

Making custom cookie shapes

One of my favorite things about cookie making and baking is that inspiration can come from anywhere. I’ve made cookies inspired by cards, books, other cookie artists… really, the possibilities for inspiration are endless! The only downside is that cookie inspiration can mean a need for custom cookie shapes. Recently, I absolutely fell in love with these Day of the Dead ornaments by Jo of The Cart Before the Horse (be sure to check out her Facebook too!). Seriously, how can you not want to cookie these?!

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It just needs to be done. But believe it or not, I don’t exactly have a Day of the Dead skeleton ornament cookie cutter lying around. I know, shocking right? (Since I have yet to find a sarcasm font, I’m just going to note here that that was, in fact, sarcasm) Luckily, there are lots of options for making custom cookie shapes without sending away for a custom cookie cutter or buying anything extra. Jo was gracious enough to agree to let me use her designs, so using that as inspiration, I’m going to talk about 3 of my favorite ways to create custom cookie shapes!

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