A day of many disasters... delicious, delicious, disasters...

Today me and Jason spent some time together doing one of my favourite things- cooking.

Jason's project was an amazing, rich lasagne (the best I have ever eaten), while mine was "Eskimo Bars".

For those of you not yet acquainted with eskimo bars, I saw them on this super duper food blog- 
 Mel's Kitchen Café.



Here's the original recipe on the original blog. Please check these out, they look so good, and so much better than my photos...

http://www.melskitchencafe.com/2013/04/outrageous-eskimo-bars.html

Mel's beautiful version. So perfect.

So, Mel had an actual recipe and stuff like that... Real adult-type stuff... But that's just not me.

So I read through her recipe carefully, and then did not follow it at all.

Here's my version!

Not so pretty... But perhaps equally delicious (we can only hope).

Ingredients:
*Ice Magic
*The cheapest vanilla icecream in the store. After you buy it, don't put it in the freezer. This means it will be nice and spreadable when you use it.
*The cheapest brownie mix in the store with accompanying ingredients. I went with Duncan Hines because not only were they on special, they also have the option for chewy brownies versus cakey brownies (who doesn't prefer chewy. Honestly...)
*Caramel sauce (optional)

Directions:

1. Make the brownie! Have your husband break at least 2 eggs in the process (mine broke eight. EIGHT!!!)  It adds to the bonding time. Special moments are important.

2. Bake the brownie until almost fully cooked. It's always best a bit undercooked in my opinion, so the centre squares are more fudgey. Cool the brownies in the freezer for at least half an hour.

3. Take your cheap ice-cream, which by now should be nice and soft. Mine was not, unfortunately. When I tried to pour the ice-cream onto the brownie, a huge square of not-yet-fully melted ice-cream plonked onto the brownie. It did not spread well. It made a mess everywhere, including the floor, the bench, and my upper torso. The lesson we learnt is to be patient! Wait until the ice-cream is almost fully liquid and then pour it onto the brownie layer. Put the brownie ice-cream slice into the freezer again and allow to fully set.

4. Once it is set, this is the most tricky part. Pry the brownie ice-cream slice out of the tin, and cut it into slices, being careful to not disfigure the ice-cream with your freakishly warm hands (I was not successful in this).

5. Once you have cute little slices, or ugly chunks, dip the slices into a bowl of ice magic to fully coat. If this doesn't work, and your ice-cream feels like it wants to come off of your brownie layer every time you hold it upright, you can pour the ice magic over your bars.

6. Drizzle some warm caramel sauce over your eskimo bars, and eat with a fork (because there's just no easy way to eat this with your hands like in Mel's kitchen. Even with a fork, I ended up with sauce and ice magic everywhere).

 

Despite all of the misgivings I had with this recipe (not faults with the recipe itself, but rather the carrying out of the recipe by me) it was super delicious.

The brownie was thick, moist, and oh-so-fudgey, the ice-cream did not re-freeze icey, but maintained its creaminess, and the portion size was perfect. Definitely the best ice-cream cake bar thing (?) I have ever had. Well worth making.



FIN