What should I get for my husband's birthday if he doesn't like cake?!
Answers: i would give em one of them big decorated cookies they sell at the mall.
Pie?
Cheesecake?....
and ICE CREAM cake...those are yummy!
you could even make one yourself...
maybe make him a pie...?
if he is a steak guy....get him a steak...lol
How about Ice Cream Cake? It's all ice cream by carvel??
Ice Cream Cake!
Find a recipe for baked alaska.
It is ice cream, surrounded by meringue and baked in a hot oven. Yummy!
Apple or Pecan pie.
Carvel or Publix Ice Cream Cake, Pie or Cheese cake
Ice cream cake
malted milk chocolate cheesecake
Cookie crust
One 10-ounce package butter biscuits, wafers, or shortbread cookies
1/3 cup walnuts
2 tablespoons granulated sugar
4 ounces (8 tablespoons, 1 stick) unsalted butter, melted and cooled
Cheesecake
14 ounces milk chocolate, finely chopped
1/2 cup heavy whipping cream
1/2 cup malted milk powder
2 pounds cream cheese, softened
1 cup granulated sugar
4 extra-large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 quart boiling water
Essential Gear: 9 1/2-inch round springform pan, heavy-duty aluminum foil, food processor or rolling pin, double boiler, small saucepan, whisk, electric stand mixer with flat beater attachment, or large mixing bowl and handheld mixer, two rubber spatulas, fine-mesh strainer, 12-inch round cake pan or large roasting pan, cooling rack
Preparation
Center a rack in the oven and preheat it to 300°F.
Using a paper towel or your fingertips, generously butter the inside of the springform pan. Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. This prevents any water from the water bath seeping into the pan.
Cookie crust
In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. Or place the cookies in a sturdy plastic bag and seal it. Use a rolling pin to crush the cookies to a very fine crumb consistency. Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.
Transfer the cookie crumb mixture to a medium bowl and add the butter. Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.
Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. Chill the crust while preparing the cheesecake batter.
Cheesecake
Place the milk chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry.
Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
Place the cream in a small saucepan and bring to a boil over medium heat. Turn off the heat, add the malted milk powder, and whisk to distribute evenly. Cover the pan and let the mixture steep for 10 minutes, then strain the cream.
Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.
Add the sugar and cream together very well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
One at a time, add the eggs to the cream cheese mixture, beating well after each addition. At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. This will help the mixture to blend. The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.
Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.
Transfer the batter into the crust in the springform pan. Use a rubber spatula to smooth and even the top.
Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.
Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. Remove the pan from the oven and transfer the cheesecake to a rack.
Remove the foil and let the cheesecake cool completely. Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. Refrigerate the cake for at least 6 hours before serving. To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. Release the clip on the rim of the pan and gently lift it off the cake.
Keeping
Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.
Making a change
Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.
Adding style
Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.
Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream.
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toffee crunch caramel cheesecake
Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Preparation
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
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bittersweet chocolate pecan pie
1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
Pastry dough
2 cups pecan halves (7 ounces), toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
Accompaniment: lightly sweetened whipped cream
Preparation
Preheat oven to 375°F with rack in middle.
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
Cooks' note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.
pastry dough
1 1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water
Equipment: a pastry or bench scraper
Preparation
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
Cooks' notes:
? If you're making two desserts that call for this pastry dough, you can make a double batch.
? Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
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lemon cream pie
6 large eggs
3/4 cup sugar
2 teaspoons grated lemon zest
3/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 cup heavy cream, chilled
1 prepared crumb crust
Preparation
1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.
2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days.
3. In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon curd and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Choosing a crust
My favorite crust for this pie is vanilla wafer crust.
Dressing it up
Spoon some raspberry coulis onto dessert plates, place pieces of pie on top, and scatter kiwi slices on top of and around the slices of pie.
A pie or cookies on a risen cake plate.
Or, stop by a chocolate candy shop and get an assortment
his favorite or in some unusual shapes of chocolate or candy. They do awesome themes for a tray.
Cookies By Design offers bouquets of cookies decorated in all kinds of themes and styles and they deliver.
If he likes pie, make him a pie.
What is his favorite dessert? You can serve anything. It doesn't have to be cake, especially if he doesn't like it.
You should wear the frosting instead of putting it on the cake....
You could be really creative here. Does he just not like cake? Or, does he like other sweets. You can put a birthday candle in anything. You could have them put a candle in his potato when they bring out his food LOL. And, you can give everyone else cake. You can make his favorite food. Or a quiche. Or, a chicken pot pie. Whatever, just sing happy birthday over his dinner. Then, later everyone else can have cake! Good luck!
