Cherry-Bourbon-Chocolate Ice Cream

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It’s summer, which means that it’s time to make ice cream! I haven’t made ice cream in ages, but I had my annual Ice Cream Social coming up, which meant I needed to get going again!

The first recipe that really caught my eye this season was Alton Brown’s Serious Vanilla Ice Cream. What intrigued me was the addition of peach preserves to the mix, which supposedly don’t affect the vanilla flavor but instead add a unique texture to the ice cream. I was eager to give it a try myself, but was mindful of the fact that plain vanilla wouldn’t necessarily tempt my guests when compared with the more exotic flavors that were sure to be on hand. So I gave the matter some thought and settled on the addition of bourbon-soaked cherries. And then chocolate, because why not?

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Banana Butterscotch Cake with Cream Cheese Frosting

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There are almost always bananas in my house– if not for eating out of hand (I like them best when there’s still a touch of green at the tips), then at least in the freezer, where I stash them when they get too brown for snacking on. There they sit until it’s time to make banana muffins for my daughter’s school snacks… unless, as happened this time, the freezer is full and there’s already a bag of blueberry muffins for her to eat, leaving no room for more!

What to do? What I always do, of course– make dessert.

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Patriotic Mint Brownies

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Adding another dessert to the list of “summer BBQ contributions,” here’s a batch of dark chocolate brownies, topped with a layer of chocolate and a colorful surprise!

I shamelessly stole… er, adapted this idea from Ruthanne at EasyBaked, as it was so neat-looking I had to try it! Since I was going for fun and pretty rather than gourmet I subbed in a doctored-up boxed brownie mix for her brownie base, but I kept the topping recipes the same. I doubled the recipe to fit a 9×13″ pan, since I was going to be feeding a crowd, and changed up the stripe pattern to be sure that my brownie squares would be just as pretty as her tart slices.

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Strawberry Graham Napoleon

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As I expect will happen often this summer, last weekend I found myself with a barbecue to attend and no ideas as to what dessert to bring. And as I often do, I turned to Smitten Kitchen for inspiration. This time it was an icebox cake– but not just any icebox cake, a cheesecake-inspired, graham-layered, strawberry-studded icebox cake.

I was tempted to take a shortcut and use storebought graham crackers rather than making my own round cracker layers, but in the end I went with the recipe as written, and was really glad I did. The dough rolled out incredibly easily, and baked up into the most deliciously crisp, flavorful cookie ever– I found myself nibbling away at the scraps all afternoon.

The filling was simple and tasty– the cream cheese and lemon zest worked together nicely to make a tangy, creamy counterpoint to the sweet graham layers, and when I dipped some extra strawberry pieces into it and added a cookie scrap to the mix, the combination was fantastic.

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Rhubarb Crumb Cake

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I was going through my freezer the other day when I came across a small bag of chopped frozen rhubarb from last spring. Since it’s been a year and we are once again in the middle of rhubarb season, I figured I should finally use up my previous supply. As luck would have it, Smitten Kitchen recently posted a recipe for Rhubarb Crumb Cake, which sounded great and which (when doubled) conveniently called for just about as much rhubarb as I had on hand!

It also called for a whole bunch of butter, but that’s never been an issue for me…

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Raspberry Meringue Cream Cake

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I can’t remember the first time I heard of the idea of baking meringue on top of a cake layer, but I do remember that it sounded amazing. I think I bookmarked a recipe and then promptly forgot about it. And although I already have an amazing recipe for Peach Cloud Cake that involves cake, meringue, fruit, and cream (and is incredible, you must try it!), peaches are not in season yet, which meant I had to find a different recipe to bring along to a barbecue this weekend.

Enter King Arthur Flour’s Berry Blitz Torte. Or as I (more descriptively) call it, Raspberry Meringue Cream Cake. It looked really incredible, and I couldn’t wait to try it– since I was taking it to feed a crowd, I doubled the recipe to make a 9×13″ cake. I admit, instead of making the pastry cream from scratch I used my own shortcut (which is actually the same one recommended by the website) and used instant pudding made with light cream instead of milk– it makes for a rich, creamy filling with none of the egg-tempering or tedious stirring over a stovetop.

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Carrot Cake with Candied Carrot Curls

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This past Easter I was pondering what to bake– trying to decide between hot cross buns and cream-filled chocolate eggs– when I realized that I had a big bag of carrots languishing in the crisper drawer, leftovers from a delicious batch of bolognese sauce. I immediately discarded all other options in favor of carrot cake– a cake that I love, but rarely make for some reason. And I knew just the recipe– another Smitten Kitchen post that I’d bookmarked a while ago but never gotten around to trying, carrot cake with graham crackers.

That’s right, there are pulverized graham crackers in the batter, taking the place of some of the flour. Honestly, though, with all of the spices in the mix I couldn’t really taste the graham flavor, so I’m not sure how successful that element was in this case. But the rest of it was a very nice cake (a little heavy on the frosting, but some people like it that way), and since the top was looking a little plain once I assembled it, I made a batch of candied carrot curls to decorate!

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