If you know anything at all about me then you know that I am passionate about my kids sports. Not a huge fan of anything higher than that in the sporting world….That was until the Thunder came to town. I took my son to a game a couple of years ago and they convinced this Sassy Mama that there is more to love than just the game. I fell in love with the fun and energy that these games create. It was simply amazing! The Thunder has given Oklahoma much more than we ever bargained for…they have solidified our state as a place to be reckoned with. Our citizens pack the house game after game no matter the circumstances! We are not fair weather fans but are proud to call ourselves part of the Thunder family.
So, with that said…this Mama decided we need to pay our respects in the kitchen during the Playoffs! I have created numerous dishes in their honor but today I am going to feature Dessert. Life is short so eat ya some Thunder Dessert First!
The first dessert I created was my Thunder Blue Velvet Cake with Marshmallow Cream Cheese Frosting. This cake is as moist as its cousin Red Velvet but has blueberries and that wowing blue color to send you to Thunder Heaven! It is a show stopper and I promise if you bring this dandy of baked excellence to your next Thunder Up Party you will be the STAR…
Ingredients
- 2 cups sugar
- 2 sticks of unsalted butter, softened
- 2 large eggs, room temperature
- 1 1/2 tbsp. unsweetened cocoa powder
- 1 tbsp. royal blue food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract or vanilla paste
- 1 Tablespoon white vinegar
- 1 cup blueberries
- 2 teaspoon flour
- Frosting:
- 1 stick unsalted butter, room temperature
- 1 block of cream cheese, softened
- 5 cup powdered sugar
- 1 small jar marshmallow fluff
Instructions
- 2 cups sugar
- 2 sticks of unsalted butter, softened
- 2 large eggs, room temperature
- 1 1/2 tbsp. unsweetened cocoa powder
- 1 tbsp. royal blue food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract or vanilla paste
- 1 Tablespoon white vinegar
- 1 cup blueberries
- 2 teaspoon flour
- Frosting:
- 1 stick unsalted butter, room temperature
- 1 block of cream cheese, softened
- 5 cup powdered sugar
- 1 small jar marshmallow fluff
- Preheat oven to 350 degrees. Spray 2 8 inch round cake pans with non stick spray and set aside. Using either a hand mixer or large Kitchen aid mixer, cream together the butter and sugar till creamy. Add in eggs and vanilla. Beating until combined. In a medium sized bowl combine the cake flour, salt, baking soda, and cocoa powder. Using a 2 cup liquid measuring cup, combine the buttermilk, blue food coloring and vinegar. Add in 1/2 of the dry ingredients to the creamy butter mixture and then add in 1/2 of the blue buttermilk. Mix together till smooth and then alternate again till all of the dry ingredients and wet ingredients are in the batter. In a small bowl toss together 2 teaspoons of flour and 1 cup of blueberries. Fold into batter.
- Pour equally into both of your cake pans and bake for 30-35 minutes or until toothpick comes out clean from the center of your cakes.
- Cool completely and then frost with Marshmallow Cream Cheese Frosting.
- To make frosting: Using a mixer or food processor cream together the butter and cream cheese. Add 1 teaspoon vanilla paste. One cup at a time add in the powdered sugar. Once all of the powdered sugar is added mix in the marshmallow fluff just till combined. Frost cake and top with more fresh blueberries.
Now this Mama is NOT a fan of bullying. It is a BIG No Ma’am in my book….So to show that bully of a player who calls himself Metta World Peace (you gotta be kidding me….) I decided he needed a dessert to COOL down that bad attitude. So, I created the Metta World Peace Frozen “Punk”-in Pie. After eating this you will know why we are going to FREEZE those Lakers right off the court and send Mr. World Peace back to LA to have a “time-out”. He clearly needs to “Check It Before He Wrecks It.” (a motto I have hanging in my kitchen as a reminder to all who enter….)
Ingredients
- 1 sleeve cinnamon graham cracker crumbs
- 4 tablespoon unsalted butter, melted
- 3 tablespoon brown sugar
- 1 half gallon Braum's Light Butter Pecan ice cream, softened
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 cup Braum's caramel sauce, warmed
- 2 cups whipped cream
- 1 teaspoon powdered sugar
- 1 teaspoon vanilla paste
Instructions
- In a medium sized bowl combine the graham cracker crumbs, butter and brown sugar. Mix together well and press into a deep dish pie pan. Bake at 350 for 8 minutes. Remove from oven and allow to cool.
- In a large bowl mix together the softened ice cream, pumpkin puree, and cinnamon till pumpkin is completely incorporated. Pour into cooled pie crust and drizzle with caramel sauce. Place in freezer for 4 hours. Top with whipped cream and serve.