Month: February 2014

Cherry Icebox Birthday Cake

Cherry Icebox Birthday Cake
Cherry Icebox Birthday Cake

Cherry Icebox Birthday Cake



Recipe by: Willow Bird Baking
Yield: 4 servings

SO EASY, SO GOOD! I fashioned this cheery Cherry Icebox Birthday “Cake” in two 2-cup apothecary jars for a cute presentation, but if you don’t have a 2-cup vessel, you can always make it in one loaf pan lined with parchment paper and, after chilling overnight, turn it out on a platter. Grab yourself a bag of the new birthday cake Oreos and enjoy!

Ingredients:
2 cups heavy whipping cream, chilled
7 tablespoons powdered sugar
2 tablespoons Kirsch (cherry flavored liqueur)*
1/2 teaspoon vanilla extract
1 package birthday cake Oreos
maraschino cherries
sprinkles (optional)
*If you don’t have any Kirsch or don’t want to use it, try subbing in 1 tablespoon maraschino cherry juice. I haven’t tried it, but I bet it’d be good.

Directions:
Whip the cream, powdered sugar, Kirsch, and vanilla extract together in a chilled bowl to stiff peaks. In two, 2-cup glasses or in one loaf pan lined with parchment paper, layer birthday cake Oreos and cherry whipped cream, starting with Oreos and ending with cream. If you want to get fancy, you could include a maraschino cherry layer! Cover and refrigerate overnight. When ready to serve, top with sprinkles and maraschino cherries!

Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip
Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip



Recipe by: Willow Bird Baking, adapted from SkinnyTaste
Yield: about 3 cups of meringue dip

I love this easy, delicious dip. It whips up a ton — perfect for a brunch party. I put about half of the dip into a pretty ramekin on a platter of fresh berries and then replenished as needed during brunch.

Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut

Directions:
Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the dip forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the meringue dip, saving a bit to sprinkle on top. Serve with a platter of fresh strawberries, raspberries, blueberries, or whatever fruit you love most!

Sassy Sausage Breakfast Pie

Sassy Sausage Breakfast Pie
Sassy Sausage Breakfast Pie

Sassy Sausage Breakfast Pie



Recipe by: Adapted by Willow Bird Baking from my mother-in-law’s recipe
Yield: 8 servings

Oh my gosh, pie crust and sausage, y’all. This breakfast pie is the bee’s knees. Mike’s mom always makes it for Christmas breakfast and we dream of it all year long! I added a little jalapeño (which you can adjust to your taste) to give it a slight kick, but it won’t make your nose run or eyes water. I recommend serving this with a sweet side — maybe fruit and some coconut meringue dip, which I’m sharing on the blog later this week — and mimosas for a special Sunday brunch.

Ingredients:
9-inch pie shell, unbaked (homemade or store-bought)
1 pound breakfast sausage
1 1/2 cups grated Gruyère cheese (or other Swiss cheese)
4 eggs
1 cup half and half (or light cream)
1/4 cup chopped orange/yellow bell pepper
1/4 cup chopped red bell pepper
1/2 medium jalapeño, finely chopped (adjust to your heat preference — this gives a slight kick)
1/4 cup chopped onion
salt and pepper

Directions:
Preheat oven to 375 degrees F. Roll out the pie dough and place it in a pie plate, crimping the edges. Place this in the refrigerator while you prepare the filling.

Brown the sausage and drain on a paper towel lined plate. Mix the cheese and sausage and place into the pie shell. In a medium bowl, lightly beat the eggs and cream together. Mix in the peppers and onion. Salt and pepper the mixture. Pour it into the pie shell over the meat and cheese, adjusting to be sure all the ingredients are spread out. Bake for 40-45 minutes until set and golden. Cool on a rack for 10 minutes before slicing and serving. I love to serve the pie with Frank’s Hot Sauce, which complements the flavor perfectly!

Coconut Pudding Spoon Cake

Coconut Pudding Spoon Cake
Coconut Pudding Spoon Cake: Hard to Photograph, So Easy to Eat

Coconut Pudding Spoon Cake



Recipe by: Adapted from Baked Lemon Pudding Cake
Yield: 4-6 servings

This cloudlike Coconut Pudding Spoon Cake takes just around 15 minutes to whip up and get in the oven, but it’s so warm, satisfying, and moist. The texture alone is enough to knock you right off your feet. Enjoy!

Ingredients:
4 eggs, separated
1 cup sugar, divided
1/2 cup (1 stick) butter, softened
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
5 tablespoons and 1 teaspoon all-purpose flour
1/8 teaspoon salt
1 1/4 cup coconut milk (the unsweetened kind you buy in cans)
1/2 cup shredded coconut

Directions:
Preheat the oven to 350 degrees F. Put some water in a saucepan on to boil; you’ll use this for the water bath later. In the bowl of a stand mixer, whip 4 egg whites on medium speed until foamy and then slowly add 1/4 cup of sugar. Turn mixer to high and whip the egg whites to stiff, glossy peaks.

In a separate large bowl, cream together the butter and remaining sugar for 2-3 minutes until pale, fluffy yellow. Mix in the egg yolks and extracts until just combined, scraping down the sides as needed. Mix in the flour and salt until just combined. Mix in the coconut milk until just combined.

Stir in about 1/3 of the egg white mixture into the butter mixture to lighten it up. Then add the rest of the egg white mixture and the shredded coconut, folding them in gently until there are no streaks in the mixture. Pour the mixture into a shallow, ungreased 2-quart baking dish (mine is the oval seen above and is actually about 1.9 quarts.) Place the filled dish in a larger 9×13-inch baking dish on your oven rack and carefully pour boiling water up to about 1/2-inch deep around it to form a water bath. Bake for 45-55 minutes or until set and golden brown. Carefully remove from the oven and serve warm.

The BEST Valentine’s Day Recipes from Willow Bird Baking

The BEST Valentine's Day Recipes from Willow Bird Baking
Thanks, Foodie, for sponsoring this post showcasing the BEST Valentine’s Day Recipes from Willow Bird Baking.

Valentine’s Day is one of my favorite food holidays. Everything’s so CUTE and CHOCOLATE and CUTE and PINK. Since it’s my fave, I go all out on heart day recipes. See the caption under each recipe for a description and difficulty level.

Red Velvet CHEESECAKE-STUFFED Cake Balls
Red Velvet Cheesecake-Stuffed Cake Balls

That’s right. They’re STUFFED WITH CHEESECAKE. This was one of the best ideas I’ve ever had. You should pretend it was yours. Difficulty level: Intermediate.



Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

Not all of the best Valentine’s desserts are red. This is a romantic favorite, eaten straight from the skillet! Difficulty Level: Easy.



Gooey Turtle Brownie Sticky Buns
Gooey Turtle Brownie Sticky Buns

Brownies + sticky Buns = Love. Difficulty Level: Intermediate.



Raspberry Cheesecake Morning Buns
Raspberry Cheesecake Morning Buns

Incredibly indulgent Raspberry Cheesecake buns that are perfect for breakfast or dessert! Difficulty Level: Intermediate.



Gooey Chocolate Skillet Cake Ice Cream Sundae
Gooey Chocolate Skillet Cake Ice Cream Sundae

Another incredible, chocolate skillet dessert that’s quick and simple to make. Difficulty Level: Easy.



Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

So romantic. Trust me. Difficulty Level: Easy.



Sparkling Raspberry Lemonade
Sparkling Raspberry Lemonade

A sweet, puckery way to brighten your sweetheart’s day! Difficulty Level: Easy.



Spiked Mocha Mousse Bars
Spiked Mocha Mousse Bars

A little sassy, a little sultry, a lot delicious. Difficulty Level: Easy.



Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

The absolute 100% perfect Valentine’s breakfast. Like, don’t even wake me up if these aren’t sittin’ in the kitchen. Difficulty Level: Intermediate.



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Coconut is for lovers. Difficulty Level: Intermediate.



Deep Dish Pizza Cupfakes
Deep Dish Pizza Cupfakes

A fun dinner idea for your Valentine. It’ll look like you skipped right to dessert! Difficulty Level: Intermediate.



Heart-Shaped Palmiers
Heart-Shaped Palmiers

Another lovely savory treat for Valentine’s Day. Difficulty Level: Easy.



Chocolate & Coconut Cream Pie Bars
Chocolate & Coconut Cream Pie Bars

I would marry someone immediately if they made me these. And I weren’t already married or whatever. Difficulty level: Easy. (NOT ME, THE BARS.)



Gooey Carmelitas
Gooey Carmelitas

I don’t know if you should make these, actually. Your girlfriend might love them more than you. Difficulty level: Easy.



(Freshly Picked!) Strawberry Cream Pie
(Freshly Picked!) Strawberry Cream Pie

A stunning and indulgent pie. Difficulty level: Intermediate.



Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

Mike likes this version with coconut cream even better. It’s nuts. Well, really it’s strawberries. Whatever. Difficulty level: Intermediate.



Itsy Bitsy Berry Cream Pies
Itsy Bitsy Berry Cream Pies

Teensy, adorable mini pies! Difficulty level: Intermediate.



Red Velvet Cheesecake
Red Velvet Cheesecake

This recipe is easy if you make it over a few days. It’s got some serious curb appeal! Difficulty Level: Intermediate.



Thick Chocolate Cake with a Big Red (Velvet!) Heart
Thick Chocolate Cake with a Big Red (Velvet!) Heart

LOOK AT THE HEART. Difficulty level: Easy with the right cake pan!



Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Another idea I’m unabashedly proud of. Difficulty level: Intermediate.



Gooey Butter Strawberry Shortcake
Gooey Butter Strawberry Shortcake

This is one of my favorite desserts everrrr and so easy to make! And so pretty! Difficulty Level: Easy.


Brownie-Bottom Coconut Chocolate Cream Cake
Brownie-Bottom Coconut Chocolate Cream Cake

This dessert seems fussy, but it’s incredibly easy and everyone loves it! Difficulty Level: Easy.


Want some amazing Valentine’s Day recipes from other blogs around the interwebz? I have you covered there, too. Here are some I collected:

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