last week i came down with a bad cold that promptly evolved into a bronchial infection. that wasn’t fun. but a trip to urgent care resulted in a round with my trusty friend, the nebulizer and prescriptions for an inhaler and some pills – now – one week later, i’m ALMOST fit as a fiddle again. i don’t imagine that anyone wants me making them food while coughing all over the place, so the past week has been full of canned soup, takeout and even going to my parents’ house for dinner.
a few days ago, we had our friends chris and sara come over to watch the movie Clue and play the game Clue. i was still phlegmy, so i instructed dave on the making of the bread while i stood a safe distance away. oh, and i did the chocolate drizzle 🙂
CARAMEL CHEESECAKE ICE CREAM BREAD (adapted from tasty kitchen)
2 cups caramel cheesecake ice cream – stone ridge creamery brand
1 1/2 cups self rising flour
1/3 cup semi-sweet chocolate chips
*do not use low fat or fat free ice cream
*i made my own self rising flour – for every 1 cup of flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
preheat oven to 350
grease and flour a loaf pan
stir ice cream and flour together until flour is moistened – spoon batter into pan
bake 45 minutes
cool slightly, loosen sides of bread with a butter knife, pop bread out onto a plate
melt chocolate chips and drizzle in criss-cross motion over top of the loaf (i filled a zip loc with the melted chocolate and snipped the corner, but you can drizzle with a knife also)
enjoy while the ice cream bread is still slightly warm!