Butter Brickle Frozen Delight

What’s in a name? that which we call a rose, by any other name would smell

Just as sweet.

Call me wallflower girl. Does that sound sweet to you?

It’s always been a source of minor discomfort to me how fast I can turn from the happy locus of attention among a group of friends to a complete, total wallflower in other social situations. Even when I’m ostensibly happily immersed in a large-group conversation, I can just as easily be that awkward person standing between two people who are having a really great discussion.The only things that make it slightly less great are that…

1) they’re having the discussion across you instead of with you,

2) you’re already part of the circle and can’t leave without seeming rude, so you have to stand there and politely nod at some neutral viewing space between the two people with a look as glazed as a fresh donut,

3) the said conversationists will inevitably give you an acknowledging glance every, oh, half a minute or so, to let you know that they know you’re still there. And that they’re maybe trying to include you. But you’ve been so busy staring at the back of somebody else’s head for the past 30 seconds that you don’t know what they were talking about anyway, and so you just smile.

4) You find out you were smiling while they were talking about something super serious. Like the resurgence of the bubonic plague in a remote corner of New Zealand or something. And then you just feel pretty dumb.

Social situations and I can sometimes get along like, say, water and oil that has caught on fire. For your reference, apparently you’re not supposed to throw water on a stovetop on which oil has flamed up. Instant flambe. Very good to know.

So that’s my metaphor for me and human society. Like, all of it.

Having recently watched the movie that partly informed the namesake for this blog (Perks of Being a Wallflower), I haven’t been able to stop thinking what it means to be a wallflower. My friend recently asked me what made my blog different from all the other faded-background-cool-Joe-lighting-photo food blogs out there, and I realized I couldn’t answer him.

Of course, one perk of being a wallflower (or wallflour) girl like me is that you always have plenty of time to think about these things.

I’m an amateur baker/cook/kitchen fairy. I’m also a food blogger, for all of 5 months or something like that. I’m somebody who writes here because sometimes, to be honest, I wouldn’t have any idea how to express these thoughts somewhere else, to people who know what I’m like in the “real world.” And I write because it’s nice being part of a community that doesn’t care whether I have something incredibly witty to say on the spot when I’m asked how I feel about the final Twilight installment.

But I’m also an avid reader of literature, a geeky Sailor Moon fan, a self-proclaimed Disney expert, and I have thoughts. Not always smart thoughts–but some sort of mental activity registers every time I sit down at the computer to type it all out.

And my thought today is this:

Why not make this more than an ordinary, story-sharing blog?

Photo: Do the right thing today! I won't tell you what it is, but why don't you come grab a cookie in the TA office while you think it over, hm?

So it’s been decided. Just like that.

Look forward to some experimental, fun freestyling stuff in these upcoming posts: I’m thinking posts in verse, posts in foreign languages, graphic/visual posts, literary posts, and all sorts of other fun stuff. After all, what fun is it being a wallflower girl if you can’t be a wildflower under an alias?

Do you have any ideas that would make for a FUN type of blog post?

“We accept the love we think we deserve.”

Oh, and viva +4 years forward.

Butter Brickle Frozen Delight
Adapted from Allrecipes
Yield: 8×8-inch springform pan
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/3 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 3/4 cup chopped nuts
  • 1 (16 oz.) can sweetened condensed milk
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) tub frozen whipped topping, thawed
  • 1 (14 oz.) jar caramel dessert topping


  1. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, 6 tablespoons melted butter, white sugar, and cinnamon. Press gently and evenly into the bottom of a lightly-greased 8-inch springform pan. Bake in preheated oven for 6 minutes. Remove and set aside to cool.
  2. Increase oven temperature to 400 degrees F. Using the same bowl, combine flour, oats, brown sugar, 1/2 cup melted butter, and nuts. Spread in a thin layer across baking sheet. Bake for 12-15 minutes, until golden brown. Crumble while hot, and set aside to cool.
  3. In a large bowl, beat together condensed milk and cream cheese until smooth and fluffy. Fold in frozen topping. Spread half of the mixture on top of cooled crust, then sprinkle half of the butter brickle crumb over this layer. Cover evenly with half of the caramel dessert topping. Repeat layering.
  4. Freeze until firm (best overnight), then remove springform pan sides before serving. Serve with additional caramel if desired.


5 Replies to “Butter Brickle Frozen Delight”

  1. Gosh, I haven’t had butter brickle ice cream (or anything) in years. And it used to be my favorite ice cream (I have no idea why it no longer is). This looks terrific – something I should try. As to your blog identity question, it’s tough to be different. Something that might be fun to try, although some work, is to write it like a novel so each post builds on others. Gosh, you could have foreshadowing, flashbacks, stream of consciousness – all kinds of good stuff! 😉 Sounds like fun to me. But then, what you’re already doing works and is fun. Still, what’s the point if you can’t play a little?

    1. That’s actually a really great suggestion, John–I’ve written up my next post, and I hope it’ll strike a chord with you and anyone else who stumbles across it. It was terribly fun to write! I hope you do get a chance to try the butter brickle, it’s such good stuff :] Thanks as always for the kind thoughts, I’m so lucky to have such a thoughtful pair of eyes here!

  2. Hi Wallflourgirl, Thanks for visiting my blog. You have a lovely place here, interesting and fun to read. 🙂

    1. Thanks for dropping by in turn, Marina! It’s lovely seeing you here, and I hope we’ll be seeing a lot of each other in the future, because it’s so nice reading and hearing your thoughts.

  3. […] Recipe & Photo credit to wallflourgirl.wordpress.com […]

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