Gangsta! Chocolate Espresso Ice Cream Cake

                                           Gangsta! Chocolate Espresso Ice Cream Cake

This May marks the second year married to my beautiful hard-working wife. We decided to have family over to celebrate 2 years as husband and wife. I wanted to make a special dessert and decided on a chocolate coffee ice cream cake. It celebrates foods my wife, my daughter, and I love.

I did have a little trouble finding the chocolate covered espresso beans as they were out at our local grocery store. We found them in the bulk section of the Fresh Market. It was a plus to find them there because I could purchase exactly the amount I needed and saved some change. If you cannot find them, Malted Chocolate Covered milk balls will do fine, I even used them with the beans!

With this recipe I am using a box cake and improving it. It's amazing what a little creativity can do to improve everyday food items. Depending on the cake mix you select, you may need other ingredients such as eggs or oil, please check the box.

For best results, make the cake and freeze it the day before you need it. And a spring form pan also makes creating this delicious beauty much easier.

Ingredients

1 box of Duncan Hines chocolate cake mix or German chocolate cake mix
15-20 chocolate covered espresso beans
1/2  cup chocolate covered malt balls (such as Whoppers), chopped in half
2 shots of espresso coffee
2 shots of your favorite rum
2 containers of your favorite chocolate or vanilla frosting
Small bag of chopped Walnuts
1 large bar of Hershey's chocolate (frozen so you can make chocolate shavings)

Our first step will be to prepare the cake, using the directions on the box. You will replace 1/4 cup of liquid with the two espresso shots. Bake according to package directions and cool.

While the cake is cooling you will want to soften your ice cream. After the cake has cooled to the touch, you will cut the cake through the middle to make two layers. Put the bottom layer back into the spring form pan. Add the ice cream on top of that layer, then place the top layer. Freeze for 24 hours.
 
Remember this cake is a semi home made cake it could take longer to firm up amd you will prepare your cake for frosting.

Ready to decorate! Blend the rum into your frosting. You will put a thin layer of frosting at first, then freeze it again for 6 hours, then place your second layer of  frosting.

Use the Walnuts, Whoppers, Espresso beans and shaved chocolate to decorate the cake. Put it back in the freezer until ready to serve. Let the cake thaw a few minutes before serving.

Enjoy!

*According to www.convertunits.com , there are 8 shots per cup. Therefore, if you need 2 shots and you don't have a shot glass, use 1/4 cup

Gangsta! Pork Chop Sandwiches with Cole Slaw

Gangsta! Pork Chop Sandwiches with Cole Slaw

Watch me in action on my Youtube Channel

Gangsta In Da Kitchen!

3 eggs
1 container of Panko Bread Crumbs
Hamburger Buns or Rolls of your Choice
6-8 Boneless Pork Chop


Gangsta! Cole Slaw
Gangsta! Guave BBQ sauce

Prepare the pork by placing them one by one in a large plastic bag and pound until they are about 1/2 inch thick.

Prepare a breaking station -

Station 1 - Flour, Salt & Pepper to taste    
Station 2 - Milk and eggs mixed
Station 3 - Bread Crumbs

Evenly flour the chop on both sides, dip in egg wash and then into the bread crumbs. 

Once you have all chops breaded put in the fridge covered for a least 4 hours no more the 6 hours.

You can deep fry or pan fry like in my show just make sure it's golden brown.

To make the sandwich you add the chop on top of the bread then the slaw and top off with the BBQ sauce.

Gangsta! Cole Slaw

 Gangsta! Cole Slaw

1 bag of Cole Slaw mix
1/3 a cup of regular vinegar
1/3 cup of butter milk
1/3 cup regular milk
1/2 cup of sugar
1 tablespoon of salt

Mix vinegar, butter milk and regular milk, sugar, and salt.
Mix well until  sugar dissolves.
Then add to Cole slaw.
Mix well.
Refrigerate at least 6 hours up to 24 for best results.

Gangsta! Candied Pecan and Pear Salad

Gangsta! Candied Pecan and Pear Salad

Watch me make this delish salad on YouTube!

Candied Pecan Pear Salad

1/2 Cup of Pecan Halves

2 tsp Vegetable Oil

1/4 Tsp Salt

1/4 Cup of Pure Maple Syrup

Mixed Salad Greens of your choice
1 Ripe Pear, thinly sliced into bite size pieces

3 Tbsp of Olive Oil

2 Tsp of Redwine Vinegar

In a pan, heat the vegetable oil. Add Pecan Halves, salt and the maple syrup. Stir so that pecan halves are nicely coated. Allow the maple syrup to reduce, then remove pecans to cool.

In a cup, mix the Olive Oil and Red wine Vinegar. Pour the bag of washed greens in a bowl and toss with the Oil and Vinegar Mix. Top with pears and pecans.

Gangsta! Potato & Kale Enchilada Stacker

Gangsta! Potato & Kale Enchilada Stacker

Watch me make this Vegan Inspired Dish on my YouTube channel:

Gangsta Potato Kale Enchilada Stacker

1 Package Corn Tortillas
1 Can of your Favorite Enchilada Sauce (or homemade)
1 Lb of Potatoes (Yukon Gold) - should be a Waxy Variety - Peeled and cubed
1/2 Lb of Kale, washed, trimmed, and finely chopped

3 TBSP Olive Oil
1 TBSP chopped Garlic
1/2 TSP Ground Cumin
1/4 C. of Vegetable Stock
Optional - 1/2 C of Cheddar Cheese or Mozarella

Boil potatoes until fork tender and drain.
In a pan, sautee the Kale until slightly wilted

Put 3/4 of the potatoes in a bowl with the Vegetable stock and mash well. Add the remaining potatoes and mash coarsely. Add the Kale and mix.

Preheat oven to 350 degrees.

Heat a frying pan with Olive Oil. While it is heating, add a small amount of Enchilada sauce to the bottom of your baking pan. Pour some of the sauce into a bowl. Dip one tortilla at a time on both sides and pan fry lightly.

This is where you will begin stacking your ingredients. One layer of tortilla, layer of potato mixture, another layer of tortilla, until you have used up the potato mixture. Pour any remaining enchilada sauce over the top. If you are using cheese, put a generous layer of cheese across the top. 

Cover and Bake stacker for 45 minutes.

Enjoy!

Gangsta! Stuffed Shells

Gangsta! Stuffed Shells

Ingredients:

1/2 of soften cream cheese

1/2 cup of marscapone cheese

1/2 cup parmesan cheese

1 teaspoon of garlic powder

1 tablespoon of Italian seasoning

One box of large shells cooked to box instructions

1/2 a cup of mozzarella cheese, (for topping not filling)

1 jar of Tomato Sauce, preferred Garlic and onions

 Preheat oven to 325.

Mix cheese, except for mozzarella, with herbs and let it sit for 20 minute while you are cooking the shells. 

Pour 1 Cup of Tomato Sauce to the bottom of your baking pan. Stuff the shells with the cheese mixture and arrange in your pan. Add 1 to 2 cups of sauce on top,  then sprinkle the mozzarella.

Cover with foil and bake for 20 minute then take the cover off and bake for 15 minute more.

Gangsta! Marinade for my Smoked & Grilled Chicken

Gangsta! Marinade

In my Youtube episode - Smoking and Grillin'- I promised the recipe for the marinade I used. Please remember to check out my videos and subscribe so you can be notified every time I upload a video with a new delicious dish for you to try at home. Just look at that sexy, sexy chicken.

 

Mix the following ingredients together in a sauce pan

1 gallon of water

2 cups of sugar 

1/2 tablespoon of salt 

1/3 tablespoon of Jalapeno, ground

3 tablespoon of Paprika

Bring the mixture to a boil in a sauce pan. 

After it reaches a boil, cool it down with ice. 

Place your chicken in a large bowl and pour mixture over it. 

Cover with foil.

Allow to marinate overnight.