Coffee No-Churn Ice Cream Sandwiches

ice cream sandwich (11 of 9)

We went from 16″ of snow to 80 degrees in two weeks. My mind spun into summer mode in about 10 seconds flat. We Minnesotans can’t adjust to the warm slowly or we may miss it. So, in my mind it’s summer and that means ice cream season. My friend, Sarah Kieffer, from the Vanilla Bean Blog and the fabulous The Vanilla Bean Baking Book, has been talking about no-churn ice cream for years. She’s one of my favorites (baker, blogger, book creator, photographer and human) and yet, I wasn’t listening when she said it was SO easy and delicious. Ugh, sometimes I’m just too wedded to the traditional ways. Well, I’m here to tell you that I should have paid attention earlier, but at least I am on board now. I won’t give up my ice cream maker, just because it’s super fun, but Sarah’s no-churn ice cream will play a major roll in this summer’s desserts.

I also made her deep, dark, chocolate sugar cookies to sandwich the coffee ice cream between. They are incredible all on their own, but with the intense coffee flavor of the ice cream they are sophisticated, a touch edgy and a perfect grown-up dessert that kids will love too, but make it with decaf! The cookies have enough body to hold up to the ice cream, but they don’t turn to stone when they are frozen, so they are perfect for this marriage.

You can watch me make no-churn coffee ice cream and the cookies in my instagram videos.

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Cinnamon & Cajeta Cake

cajeta cake (10 of 3)

This week I finished the second round of edits on my new book. That’s about half way through the process, but it still felt like a reason to celebrate. I like to celebrate, even the small stuff. Why wait? Celebrate along the way, since the process is the whole reason I do this. Cake seemed the right way to mark the moment. A slightly-over-the-top cake at that. Piping icing into flowers is a zen moment for me, it’s how I relax and the results are so satisfying.

The inside of the cake is a collection of things I had stocked up in my freezer, because I always feel a little more secure knowing there is a cake just a thaw away. I typically bake extra cake layers and make more buttercream than I need for a single cake, then I freeze them. This may be a result of years in the catering world, when a rush order would come in and we’d have to create something in minutes, not hours. Cake and buttercream freeze like a dream.

cajeta cake slice (9 of 2)

The cake is chocolate, the buttercream I flavored with cinnamon and for the filling I made cajeta flavored mascarpone cream. Cajeta is often called “Mexican Caramel,” even though it’s not really caramel at all, but a reduction of goat milk, sugar, vanilla, cinnamon and baking soda. You cook it low and slow for a couple of hours until it is both the color and consistency of caramel. The baking soda (an alkaline) reacts with the milk (slightly acidic) and it quickly darkens. Without the addition of baking soda the milk/sugar would have to actually caramelize (burn) to darken and that’s not what we want. You can watch me make the cajeta and this entire cake in my instagram stories.

Cajeta has an earthy flavor that I love, but it definitely tastes of goat milk. It is related to the dulce de leche and is made in the exact same way, so you can swap out the cajeta for the cow milk version if you’re not a fan of goat milk. Or, you can combine the two types of milk to mellow out the flavor a bit. You decide.

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Butterscotch Pot de Crème (and Pumpkin Version for Fall)

butterscotch pot de creme (10 of 7)

This is a recipe I developed for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is lightly sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The crème fraîche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis), where you can order this at Tilia, you can now make it at home.

You can watch me make this Pot de Crème on my instagram stories.
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Chocolate Bundt with White Chocolate-Raspberry Cream

Chocolate raspberry bundt (10 of 9)

This Brilliant Bundt Pan is my recent favorite piece of kitchen equipment. It is so elegant and fun. A simple cake baked in it really is worthy of standing alone on a pedestal. However, I decided to gild the lily and add white chocolate raspberry cream to the inside. It is a perfect party cake (Mother’s Day is coming up or just a Tuesday will do). To create this, you’ll want a cake that has a bit of body to it, so I picked a chocolate cake that was developed especially for the bundt pan from the trusted folks at Bake from Scratch. Then I wanted something creamy and bright in the middle. Adding white chocolate to whipped cream will stabilize it and allow it to keep it’s shape when cut into slices. To get the flavor of raspberries, without adding a ton of extra liquid to the cream was a challenge, but I think I found a pretty clever solution.

You can watch me make this cake in my Instagram stories. It really is a fun format for me to create instructional videos and I hope you’ll join instagram to see them, if you haven’t already. I’m not sure you can view the older videos, that live in my highlight archives from a computer, you may have to do that from your phone.  I am trying to figure out how to convert the videos to Youtube, but haven’t found a graceful way to do that yet. I will let you know as soon as I do. So much technology, so little time. (more…)

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Flan

flan (12 of 6)

Flan is one of my youngest son’s favorite desserts. He orders it whenever it is available and often requests it for his birthday. I haven’t made a flan is a long time, and promised him it would be my next post, so here it is. Now that I’ve made it, I can’t believe I don’t do it more often. So easy and delicious. Flan is a creamy custard that is bound by lots of whole eggs and can be silky smooth if baked just right. The trick is to bake it in a water bath until it is just set like jello, then take it out before the proteins in the eggs cook too tight and get rubbery. It is super simple, but takes knowing what to look for. You can watch me make it in my instagram video, so you’ll know the signs of a perfect flan.

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Super “Light” Cheesecake with Armagnac Prunes

prune cheesecake(15 of 8)

There are many styles of cheesecake. I often go for a super dense, silky smooth, custardy cheesecake, but other times I want something a bit lighter with more of a soufflé texture. This cheesecake falls into that second camp. There’s almost two pounds of cheese in this beauty, so to call it “light” is a bit of a stretch, but the texture honestly is. The trick is to whip the egg whites and fold it into the batter. The cake is then baked in a dry oven, as opposed to a water bath, which means the cake soufflés as it bakes, creating a more open and airy texture. As you’ll see in my instagram video, this cheesecake cracks like crazy and that’s just part of it’s rustic charm. I actually like that look, but I ended up topping it with whipped cream, so no one will be the wiser if you want something a bit more polished.

prune cheesecake(12 of 8)

I added a layer of prunes that are cooked in Armagnac and oranges to add a bit of depth to the flavor (you could also use dried cherries or apricots) and topped it with toasted almonds for a bit of texture.  (more…)

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