Stefin and Andrea are so proud of the Preheated Listeners‘ Facebook community for stepping up in ways big and small. From posting pics, to recommending favorite gadgets, to supporting other Listeners when the going gets tough, they’re helping further the hosts’ goal of creating a soft and delicious place to land.

Review: No Bake Cookie Dough Ice Cream Sandwiches

Ready for more square bakes or, er … no bakes? This week, the gals are up with a review of McCormick’s No Bake Cookie Dough Ice Cream Sandwiches. Andrea struggled with the creation of these sandwiches, finding her dough too sandy to be easily worked, which led to some “angry making” moments, and a finished product that wasn’t as pretty as she would have liked. However, she thought making a half batch in a standard loaf pan still resulted in a generous amount of portions, and loved using coconut gelato in place of vanilla ice cream. Despite her frustrations with the assembly, she reports the finished product was so good they may be dangerous to keep in the house!

Across the Atlantic, Stefin whipped her butter and peanut butter together in her food processor (already on the counter from making cookie crumbs) and thinks this may have contributed to her easy-to-work dough. She also recommends using your pan as a template for your top crust, as opposed to the “free form” parchment paper method outlined in the instructions. These treats were very well-loved by her family, and the peanut butter flavor really came through when using a classic vanilla ice cream.

Both hosts thought the sandwiches kept well, and would be happy to experiment with different ice cream flavors, and even “coatings” for the sides of the cut sandwiches (think sprinkles, nuts, or mini chocolate chips). And they both recommend taking your ice cream out of the freezer to soften a few minutes longer than stated in the recipe for ease of spreading.

This Week’s Bake Along: Lazy Daisy Cake From Tori Avey

Next up in Hip to Be Square month, the hosts are thrilled to introduce a version of the heritage American cake, the Lazy Daisy, from Tori Avey. This square cake is originally attributed to a Chicago Tribune reader from Waterloo, IA, who submitted the recipe to the paper in 1914. Why is it “lazy?” Perhaps because with the invention of the gas oven to home bakers in 1910, making cakes become a whole lot easier.

Today, we’re hoping this riff on a classic hot milk cake with its broiled coconut topping is just as easy and delicious as it was 100 years ago.

Gadget Garage: That Takes The Cake

And speaking of cakes, this week’s Gadget Garage is all about cake supplies. From parchment to pedestal stands (with a few fishing tackle boxes and rolls of dental floss, too) thanks to all the Preheated Listeners who took the time to weigh in with their favorites. Check out this handy PDF of Listeners’ favorites cake tools.

Previously on Preheated …

Two Years Ago: Episode 35 Quick Bite: Chocolate Peanut Butter Chip Cookies
One Year Ago: Episode 84: Semifreddo with Honeyed Peaches and Cooking for Kids

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