Celebrating 1 full year of food blogging!
Two years ago I started CakeStudent because I needed a hobby and, well, a food blog just sounded like fun. Turns out it wasn’t much fun… my posts were pretty bad and I had zero visitors. After only a few months, I threw in the towel. The next year, when my domain name was set to expire, I logged into google analytics out of sheer curiosity. Low and behold… I had over 5000 page views! I couldn’t believe it. Turns out my Cat in the Hat cake was bringing in some traffic.
January 2011, my New Years resolution was to stick out an entire year of food blogging. No month would pass without a post. You won’t believe what happened next… I actually did it. In my 33 years of life, this is the first resolution that I have ever accomplished. My 5k page views in 2010 jumped to 62,855 pageviews in 2011! (ok ok, no more bragging).
So for my blog’s birthday, we indulged ourselves in a frozen treat, a new recipe for myself but a family recipe from very close family friends. No baking, just thawing and assembly time. Very easy, very pretty, very yummy. This dessert has a little but of a sour kick from the sorbet, but the sweet ice cream and chocolate balance it out nicely. The key to serving this… let it sit at room temperature to soften a bit.
Thanks to the many visitors out there that have taken time out of their day to visit CakeStudent. Receiving comments and getting facebook fans has been such a thrill!
Recipe: Raspberry Frozen Dessert
Summary: from the recipe box of family friends
- 2 cups crushed chocolate wafer cookies
- 1/4 cup sugar
- 1/3 cup melted butter
- 8oz jar of chocolate fudge sauce
- 1 quart vanilla ice cream
- 1 pint raspberry sorbert
- 12 oz frozen raspberries
- 8oz container of whipped topping
- Crush your wafer cookies, add sugar and melted butter and mix. Press the wafer mix into the bottom of an 9″ x 13″ casserole dish (reserve about 1/4 cup for topping if desired). Let it harden in the fridge for 15 minutes.
- Meanwhile, soften the ice cream and sorbet by sitting at room temperature.
- Spread the fudge onto the wafer layer.
- Spread the softened vanilla ice cream onto the fudge layer. Spoon the sorbet in wallops onto the ice cream. Swirl if desired.
- Next, top the sorbet layer with raspberries.
- Spread on the whipped topping.
- Sprinkle with reserved wafer topping.
- Cover and freeze for 6 hours or overnight.
- To serve, sit at room temperature for about 15 minutes.
Preparation time: 25 minute(s)
Freezing time: 6 hour(s)
Number of servings (yield): 24