We didn’t go to the Art Museum or to the Art Gallery she wanted to visit in Ocean City or even the antique shops in Mullica Hill, all ideas we considered as Abbey planned our day together for her birthday. But we still enjoyed ourselves on this rainy day. I just kind of bebopped about town with my indecisive 19 year old.
We began with an early morning doctor check-up (with her grumbling about having to get up so early, especially on her b-day). We made a few stops and then enjoyed a rendezvous with John for lunch at TGIF’s. She could not resist a visit to Barnes and Noble where she, of course, picked up a couple of books and then to the school to get Jared. They headed to the mall together (thankfully I didn’t have to endure a trip to the mall) and I prepared her requested birthday dinner of grilled chicken with linguine Alfredo and ice-cream cake made with mint chocolate chip ice-cream.
|Covering Jared’s mouth as he attempts to blow out her candles|
|Baby Bear and Papa Bear (two peas in a pod)|
|Baby Bear and Momma Bear sporting shades even on a rainy day… how ’bout those aviator goggles?!?|
For the sake of convenience, I thought I would buy the ice-cream cake, but I could not bring myself to pay $12.99 (on sale from $14.99) for the tiny little cake sitting on the freezer shelf of my grocery store. Instead, I grabbed a container of Mint Chocolate Chip ice-cream, a package of Oreo cookies and a container of Frozen Topping and for about $5.00 made my own cake. (I halved the recipe below and it generously served eight)
Ice Cream Cake
1 package Oreo Cookies
1/2 cup butter, melted
1 (1/2 gal.) container vanilla ice cream, softened
1 (1/2 gal.) container ice cream flavor of your choice, softened
container Cool Whip (optional)
Anytime up to two weeks before serving, make crumbs from cookies in blended or with rolling pin. Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over bottom and up sides of a 10-inch springform pan. Freeze until firm (15 minutes).
Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with reserved crumbs. Return to freezer until ice cream is firm
Spread second container of ice~cream. Cover top with foil and freeze. Early on serving day put serving plate in freezer to chill. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom.
Optional: I frosted the top and piped the edges with thawed Cool Whip and decorated with a few sprinkles. I personalized by melting a 1/4 cup melting candy and 1/2 Tablespoon of Crisco in the microwave for about 60 seconds at half power. I filled a snack size bag, snipped a tiny hole in the corner and piped on lettering.
|Abbey’s birthday dinner request|