Ice Cream Cake, Crescent Rolls, Anniversary, Internet

The title is random because this post is going to be random...And, um, my brain is random...need I remind you, dear reader?!
-Zach and I celebrated our five-year anniversary last Thursday. Well, we didn't do anything on our actual anniversary, but on Friday we did. We went to one of the BEST burger places I've ever been to. For me, it is tied with In-N-Out. It is called Five Guys Burgers and Fries. It is definitely reminiscent of In-N-Out with it's simple menu and fresh ingredients. I highly recommend all burger lovers to check it out. Also, we did baptisms at the temple. Then, ate ice cream cake (which I made and will add the recipe at the end), opened presents, and watched The Importance of Being Earnest(my present from Zach).
-On the subject...well, sorta...In-N-Out is coming to Utah (again.) Read this article from the Deseret News for proof. It will be perfect for us because there is going to be one at Jordan Landing (10 minutes away) and another just announced in Centerville (where we want to live eventually.)
-My internet has been down since the weekend...and before that, I hadn't had the computer on since last Wednesday. Consequently, when I checked my email today, I had 43 emails. I'm sure for popular people (since I am actually NOT popular OR cool at all) that happens in a day or less. But, still.
-I made Buttery Crescent Rolls yesterday...They were/are heavenly if I say so myself. I promise I'm not trying to brag. I am always surprised when things turn out so good for me.
Buttery Crescent Rolls
2 pkgs (1/4 oz each) active dry yeast
2 cups warm milk (110° to 115°)
6 ½ to 7 cups all-purpose flour
2 eggs, lightly beaten
¼ cup butter, melted and cooled
3 tbsp sugar
1 tsp salt
Additional melted butter, optional
-In a large mixing bowl, dissolve yeast in milk. Add 4 cups of flour, eggs, butter, sugar, and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.-Punch the dough down and divide in thirds. Roll each portion in a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Brush with melted butter, if desired. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Yield: 3 dozen. Taken from Taste of Home Grandma’s Favorites, Lynne Petersen.
-I made an ice cream cake which is supposed to imitate Dairy Queen's ice cream cake. I have to admit, it was pretty close and very delicious. Although it made way too much and Zach and I ate it all ourselves (not in one sitting btw). It is actually pretty straightforward.
You need ice cream (I used chocolate on the bottom and vanilla on top), Cool Whip, Oreo cookies, and fudge sauce.
Layer 1: Spread softened ice cream until smooth and flat in bottom of whatever size cake pan you like.
Layer 2: Crushed Oreo cookies.
Layer 3: Fudge sauce at room temperature.
Cover and place in freezer until hard.
Layer 4: Spread softened ice cream as thick as you desire.
Place in freezer until very hard.
Layer 5: Mix equal parts of ice cream and cool whip. Spread over top of cake.
Place in freezer until frozen.
-So, this is a long and probably tedious post. Maybe next time will be lighter reading.