more Happy "Birthday Wishes"

Our Ryan turned twelve today ♥ WOW, he is growing up. He is such a sweet boy and incredibly gifted in knowledge and numbers:) We love him so much a hope that he goes far in life. It's so easy to care for the needs of our children when they are young ~ a kiss on a scraped knee or a game of hid .n. seek, just the simplest of things makes them happy. As they grow older it's a little more challenging to know how to help direct the course of their life and to use their talents and abilities. We want the very best for him and I am sure God has GREAT plans for him too. Ryan loves to learn, read books, play Lego's, help me in the kitchen, and he is usually not more than a few feet away from his big brother (they are best friends and do everything together). We LOVE you Ryan, and wish you a wonderful and happy year ♥

 

As for the festivities, the veggie burgers, taters, and limeade were delicious, and the ice cream cake was a HUGE success!!! Ryan was very specific about having a homemade ice cream cake with 3 layers and just what he wanted it to have in it. I was worried how it would turn out, if it would stay together, etc...but we went for it and when I cut it I think his exact words were "it's AWESOME, Mom". Whew! I am so happy he was pleased, but now everyone will want one:) Homemade Ice Cream Cake is definitely a finer thing ♥ It was layered like this:

• Cookies .n. Cream Ice Cream
• Oreo's
• Vanilla Bean Ice Cream
• Vanilla Sugar Wafers & Carmel Syrup
• Carmel Delight Ice Cream
• Frosted with Cool Whip 

If anybody wants to attempt a triple layer Ice Cream Cake here's how. You will need: 

• 3 half gallons of ice cream in various flavors
• 2 kinds of cookies or add ins of your choice
• ice cream syrup or topping
• 1 large tub of Cool Whip (thawed)

Line round cake pans with saran wrap, spread softened ice cream into pans till smooth and even (if you want a layer of crushed cookies or candies just press them into the softened ice cream), freeze till hard. Once the rounds are all frozen (I left mine overnight), line a flat plate, cutting board, or whatever will fit in your freezer with saran wrap and assemble the layers the way you want them. I put a tiny layer of softened ice cream (and some Hershey's Syrup) between the layers as I assembled them so the cake would freeze and hold together when it was cut, and it worked really well. Return to freezer for at least 6 hours. Now the final step: remove cake from freezer and frost with the thawed Cool Whip and freeze again (about 4-6 hours). Your Cake is now ready to serve ~ serves about 12.

This post is also linked at Finer Things Friday.