Birthday Boy and September's Give-Away Apron

Today, is my husband's birthday and I went all out making special meals for him all day long--whew!  It started at breakfast when I made his favorite poached eggs with home fries and veggie bacon; that put a smile on his face.  However, it was the dinner menu that I worked on as the piece d'resistance including an ice cream cake.

Pumpkin and gingerbread happens to be two of his favorite flavors, so I made a pumpkin cake and found a Gingerbread cookie vegan ice cream and a Lemon Sorbet to layer it with.

I know what you're thinking..."you didn't make homemade ice cream!"  Well, I had planned to, but my work load has been a little crazy and sometimes, you just have to get help:-D  The cake had been planned for a few weeks since I discovered a wonderful new pan at Williams-Sonoma--Ice Cream Cake Pan.

I baked the pumpkin cake in this silicon mold, cooled it completely, then, sliced it into thirds and layer the ice cream in between.  Simple. 

For the rest of the menu, let's say, I did soup to nuts!

Roasted Corn~Potato Chowder with fresh chives & dill

Apple, Gorgonzola & Field Greens Salad with an apple cider vinegrette

Cedar planked Salmon with a Peach Glaze

Baked Tomato Frittata

Homemade Rolls & Butter

Pumpkin Ice Cream Cake

Pumpkin Ice Cream Cake

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 cup canned pumpkin (not pie filling)

1 T Pumpkin Spice

1/2 tsp. ground cardamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Kosher salt

1 2/3 cup King Arthur all-purpose flour

2 cups each of two different ice creams (1 pint)

Preheat oven to 325F-degrees.  I lightly sprayed the silicon mold with a baking spray and placed it on a baking sheet. (The mold shouldn't come into direct contact with flames).

In a stand mixer, using the paddle attachment, cream the butter and sugars thoroughly.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add the canned pumpkin and the spices.  Mix well.

Add the dry ingredients and mix on low to combine.  Spoon mixture into the mold and tap lightly to settle the cake.

Bake in the preheated oven for 55 to 65 minutes or until a wooden skewer poked in the middle comes out cleanly.

 Let the cake cool for 15 minutes, then remove the "pin" at one end and transfer the pumpkin loaf to a rack to cool completely.

When cool, slice the loaf into thirds.  Place the bottom third of the cake back into the mold, then add softened ice cream.  Spread with an off-set spatula.

  Add the second layer, more ice cream, then the final layer on top.

  Wrap the ice cream cake with plastic wrap and place in the freezer for at least 4 hours.  Remove the pin, slice and serve.

Cake and ice cream all in one--how easy is that.

Now, as promised, I have done the impossible--I actually have September's apron sewn and posted on the 1st of the month--LOL!

This lovely Poppy material represents the last hurrah of Summer for me.  I've noticed leaves starting to fall and the early mornings are quite chilly.   To have a chance to win this month's apron, just comment on any (or all:-) of the posts this month and I will draw a name from those who participate.

Good luck.  I'm tired and there's a pillow with my name on it. Enjoy!